Quarterly Recipe
Cinnamon apple bread
by Lori Danyl Carter
Ingredients:
- 1-1/2 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened (1 stick)
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 1/2 cup milk
Apple Mixture:
- 1/2 cup light brown sugar packed
- 1-1/2 teaspoons ground cinnamon
- 1 large apple peeled, cored, and chopped into small pieces
Topping:
- 2 tablespoons brown sugar
- 1/4 teaspoon ground cinnamon
Glaze:
- 3/4 cups confectioners’ sugar
- 1/4 teaspoon ground cinnamon
- 2 tablespoons water
Directions:
- Preheat the oven to 350 degrees Fahrenheit. Grease and flour an 8.5 x 4.5 inch loaf pan.
- In a medium mixing bowl, whisk together the flour, baking powder and salt. Set aside.
- Using an electric handheld or stand mixer fitted with the paddle attachment, beat the butter, sugar and vanilla together, on medium-high speed until smooth and pale (about 3-4 minutes). Scrape down the sides and the bottom of the bowl with a rubber spatula as needed.
- Beat in the eggs, one at a time, until incorporated.
- With the mixer on low speed, add about half of the flour mixture, alternating with half the milk. Add the remaining flour mixture and milk and mix to combine.
- In a mixing bowl, combine the brown sugar, ground cinnamon and apples. Set aside.
- To make the topping, in a small bowl combine the brown sugar and cinnamon. Set aside
- Pour half of the batter into the prepared loaf pan and top it with half of the apple mixture. With a knife or skewer, swirl through the batter lightly. Don’t overdo it. The bread looks better with a beautiful thick layer of fruit and cinnamon sugar in the middle.
- Pour the remaining batter on top and then the remaining apple mixture. With a knife or skewer, swirl through the batter a couple of times in both directions. Sprinkle the cinnamon sugar mixture on top.
- Bake for 45 to 55 minutes or until a cake tester or toothpick inserted into the center comes out clean. Due to the soft apples in the center, only a few moist crumbs should be attached to the cake tester or toothpick.
- Remove the bread from the oven and allow it to cool in the pan for about 15 – 20 minutes. While the bread is cooling, whisk together the glaze ingredients. Remove the bread from the pan and place it on a cooling rack. Drizzle the glaze over the bread. Let the bread cool completely before slicing.