Fall has returned once again to the southern US, and temperatures in the 90s are giving way to temperatures in the 70s. For the first time since May, we are seeing low temperatures in the 50s and even high 40s. And that means it’s time to fire up the oven and do some baking. I adore this time of year. I don’t use my oven very often during the summer months because it’s just too darn hot and heats up the house too much!
So once spring fades away, my baking pans get put away until fall temperatures come in.
This time of year, I love making all things apple-cinnamon and pumpkin. And quick breads are a great way to do that! I love a good apple cinnamon quick bread this time of year!
But what is quick bread, you ask? A quick bread doesn’t use yeast and doesn’t need time to rise. It also does not require kneading, like conventional breads. Most quick breads use baking soda or baking powder as leavening agents. And you can make them much more quickly than conventional bread, which is why they are known as “quick” bread.
This apple cinnamon quick bread is perfect for fall, which is also apple season. If you’ve gone apple picking or visited your local farmers’ market and picked up some fresh, local apples, this is a perfect way to use them!
I have a recipe that uses sprouted wheat, and you can find it here. This year I wanted to make this with conventional flour, which requires different baking times than sprouted flour.
Apple Cinnamon Quick Bread
Equipment
- 1 loaf pan 9x5
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 2 lg eggs
- 1/2 cup unsweetened applesauce
- 1/4 cup melted butter or coconut oil
- 1 tsp vanilla extract
- 1 1/2 cups apple peeled and finely chopped (2 med apples)
Instructions
- Preheat the oven to 350°F.
- Grease a 9×5-inch loaf pan or line it with parchment paper.
- In a medium bowl, mix the flour, baking soda, salt, and cinnamon.
- In a large bowl, mix the brown sugar, granulated sugar, eggs, applesauce, melted butter, and vanilla until smooth.
- Add the dry ingredients to the wet ingredients and stir just until they are combined. You don't want to overmix.
- Gently fold in the chopped apples.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to finish cooling.
