Apple Cinnamon Bread

A few months ago right around Halloween I made these amazing Caramel Apple Cupcakes for Scott and I to take to work for our coworkers. The base of the cupcake was one of the most amazing cupcake bases I had ever tasted and I knew immediately when I tried it that it would make an amazing bread!

The other evening while walking Liberty the itch to bake something came over me. As I started thinking about what I was in the mood for, I remembered how badly I wanted to make this cupcake into bread and how amazing it had tasted. Instantly I knew this is what I was going to make.

How did it turn out you ask? Wow, amazing! This bread is the perfect apple cinnamon bread to have with a steaming cup of coffee in the morning. I loved this bread so much that I am reworking my entire 2011 Holiday Gift Box plan in order to fit this bread in there!

Apple Cinnamon Bread
Printer Friendly Version

Ingredients:
For the Apple Mixture:
2 1/2 Granny Smith Apples, diced
Juice from 1/2 a Lemon
1 Tbsp. Cinnamon
1/2 Tsp. Nutmeg
1/3 Cup Sugar
1/4 Cup Brown Sugar
1 Tbsp. Dark Karo Syrup
1 Tbsp. Hot Water
1 Tbsp. Corn Starch

For the Bread:
2 Cups Sugar
3 Large Eggs
1 Cup Canola Oil
1/2 Cup Applesauce
1/4 Cup Apple Juice
1 Tbsp. Vanilla Extract
3 Cups All-Purpose Flour
1 Tsp. Baking Soda
1/4 Tsp. Salt
1 Tbsp. Cinnamon
1/2 Tsp. Nutmeg
Apple Mixture, cooled

Directions:
For the Apple Mixture: In a large sauce pan over medium-high heat stir together all the ingredients. Bright everything to a boil, reduce the heat to medium-low and cook the mixture for 10 minutes, stirring frequently. Set the mixture aside to cool completely, which will take about 20 minutes.

For the Bread: Preheat the oven to 350 degrees, and prepare two bread loaf pans by lightly coating them in butter and then in flour. (Make sure to shake out the excess flour.)

In bowl of a stand mixer fitted with the whisk attachment add the sugar, eggs, oil, applesauce, apple juice and vanilla. Whisk the mixture on medium-slow speed until well mixed. Remove the whisk attachment from the stand mixture and put on the paddle attachment.

In a medium sized mixing bowl stir, whisk or sift together the flour, baking soda, salt, cinnamon, and nutmeg. Add half of the flour mixture into the bowl of the stand mixture and turn the mixture on low speed. Slowly add the remaining flour mixture until the mixture is combined. Do not over mix your batter! Fold in the apple mixture.

Pour half the batter into each of the prepared bread loaf pan. Bake the bread for 55-65 minutes or until the top is golden brown and a toothpick inserted into the center comes out cleanly. Rotate the loaf pans half way through the cooking time.

Cool the bread in the pans for 5-10 minutes, then move to a wire cooling rack to cool completely.

Source: adapted from Java Cupcakes

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