Cinnamon Apple Bread with Walnuts
Make the most of apple season with the simple quick bread recipe. This fluffy cinnamon apple bread is filled with grated apples, crunchy walnuts and lots of spicy cinnamon, topped with a sweet apple cider glaze. Not a fan of walnuts? Feel free to leave them out.
Ingredients
For the bread:
- 240 grams 2 cups all-purpose flour
- 200 grams 1 cup granulated sugar
- 10 grams 1 tablespoon baking powder
- 2 grams ½ teaspoon kosher salt
- 2 1/2 teaspoons cinnamon
- 113 grams ½ cup, 120 milliliters neutral oil (vegetable, canola, safflower, grapeseed)
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 85 grams 6 tablespoons, 90 milliliters dairy free milk, room temperature
- 225 grams 2 cups shredded apple
- 1 1/2 cups chopped walnuts
For the glaze:
- 120 grams 1 cup powdered, confectioners, or icing sugar
- extracts spices, or zests as desired
- pinch of salt
- 28-43 grams 2-3 tablespoons liquid of choice
Instructions
Prep:
- At least 30 minutes before baking, measure out the milk and set it out with the eggs to come to room temperature. Measure out the rest of the ingredients.
- Position an oven rack to the center position. Preheat the oven to 350°F (175°C) if making a loaf.
- Prep an 8.5 x 4.5-inch (22 x 11-cm) loaf pan with parchment paper or non-stick spray.
To make the batter:
- In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and any spices if using.
- In a separate bowl, lightly whisk together the oil, egg, vanilla extract, milk, vegetable or fruit base, and any extracts, juices, and/or zests if using until well combined.
- Pour the wet ingredients into the dry ingredient bowl.
- Stir with a spoon or silicone spatula until just combined. This should only take about 30-45 seconds of mixing. The batter will be pretty thick and lumpy. Do not over-mix or the bread will become tough.
- If using any solid mix-ins, gently fold them into the batter.
- Divide the batter evenly between the muffin cups, leaving about ½-inch from the top, or pour into your loaf tin. If using, sprinkle the sugar or streusel topping liberally on each muffin or on top of your loaf.
- Bake at 350°F (175°C) for 60-70 minutes until lightly golden brown and the tops spring back when gently pushed or a toothpick inserted in the center comes out clean. Check on your bake at about the halfway mark, and if it looks as though it is not baking evenly, rotate the pan.
- Transfer the baked loaf out of the pan onto a cooling rack about 10 minutes after taking it out of the oven. Let it cool completely before glazing.
- Store uneaten bread covered in foil or plastic wrap at room temperature for up to 3 days.
To make the glaze:
- Place the powdered sugar in a small mixing bowl with the salt, zests, or extracts you are using.
- Add the liquid into the bowl bit by bit, whisking until you have a thick glaze, about the consistency of honey. It should flow slowly off the whisk in a steady stream. If the glaze gets too thin, you can add a bit more powdered sugar to thicken it back up.
- When apple bread is completely cooled, drizzle glaze over the top and allow it to set before slicing.