There’s nothing that makes my house smell more like fall than a loaf of my apple-cinnamon quick bread baking in the oven.
I should call this triple-apple bread because the recipe uses apples in three ways: Apple butter and apple cider add loads of flavor and keep the bread nice and moist, and grated apples give it a little texture.
I like to use dark brown sugar because its higher molasses content imparts a rich hue to the loaves, but feel free to use golden or light brown sugar.
The final touch is a sprinkling of cinnamon and sugar before baking. Toasted chopped pecans or walnuts can be added along with grated apple for added crunch.
APPLE-CINNAMON QUICK BREAD
¾ cup apple butter (about
1 9-ounce jar)
2 teaspoons ground cinnamon
½ cup apple cider or juice
1¼ cups dark brown sugar
½ cup vegetable oil
2 large eggs, lightly beaten
1¾ cup all-purpose flour
1 teaspoon baking soda
¾ teaspoons salt
1 Granny Smith apple, peeled and grated
¼ cup granulated sugar, for topping
½ teaspoon ground cinnamon, for topping
Preheat oven to 350 degrees. Grease two 8-by-4-inch foil loaf pans.
Whisk the apple butter, cinnamon, cider, brown sugar, oil and eggs in a large bowl until smooth.
In a medium bowl, combine the flour, baking soda and salt. Fold into the apple butter mixture until just combined. Gently fold in the apples, then divide the batter between the two prepared pans. Combine the granulated sugar and 1/2 teaspoon of ground cinnamon in a small bowl and sprinkle over the top of each loaf.
Bake for 45-50 minutes, until a toothpick inserted in the center comes out clean. Pull from oven, cool on wire racks for 10 minutes, then remove from the pan and cool on wire racks until ready to serve.
Makes 2 loaves.
Note: Batter can be baked in one 9-by-5-inch loaf pan, preferably a metal or foil pan, for about 70 minutes.