Apple Cinnamon Loaf
Check out this soft, tender, and easy-to-make apple cinnamon loaf, which comes together in simple steps and bakes in no time at all.
Servings: 10
Equipment
- Loaf Pan 5 x 9-Inch
Ingredients
- 2 eggs
- ½ Cup vegetable oil
- 2 Cups all purpose flour
- 1 Teaspoon kosher salt
- 1 Teaspoon baking powder
- ½ Teaspoon baking soda
- ¾ Cup white sugar
- 1 Teaspoon lemon zest
- 1¼ Teaspoons ground cinnamon
- 2 Teaspoons vanilla extract
- 2 Cups apples peeled and chopped into ¼-inch cubes eg Braeburn, Golden Delicious, Granny Smith, or Honeycrisp apples
Instructions
- Preheat the oven to 350°F and grease a 5 x 9-inch loaf pan.
- Whisk together the eggs, sugar, oil, and vanilla extract until well mixed.
- Whisk together the cinnamon, flour, salt, lemon zest, baking soda, and baking powder in another bowl until well combined.
- Add the cinnamon mixture to the sugar mixture and stir until just mixed.
- Stir in apples and then spoon the batter into the greased loaf pan.
- Bake for 45 minutes.
- Take the loaf pan out of the oven and cover with foil. Bake for another 15 minutes or until a toothpick inserted into the center comes out clean.
- Let the loaf cool briefly in the pan and then remove and let it cool completely on a wire rack.
Notes
Measure ingredients accurately: Use a kitchen scale (I use this one!) or measuring cups for precision to ensure the best texture in your loaf.
Don’t overmix: When combining the wet and dry ingredients, stir just until combined to keep the loaf light and fluffy.
Use room temperature ingredients: Allow eggs and any other refrigerated ingredients to come to room temperature for better incorporation into the batter.
Choose the right apples: Use a mix of sweet and tart apples, or stick to your favorites.
Test for doneness: Insert a toothpick into the center of the loaf; if it comes out clean or with a few crumbs, it’s ready. If it’s wet, continue baking.
Cool properly: Let the loaf cool in the pan for 10 to 15 minutes before transferring it to a wire rack. This helps prevent it from breaking apart.
Don’t overmix: When combining the wet and dry ingredients, stir just until combined to keep the loaf light and fluffy.
Use room temperature ingredients: Allow eggs and any other refrigerated ingredients to come to room temperature for better incorporation into the batter.
Choose the right apples: Use a mix of sweet and tart apples, or stick to your favorites.
Test for doneness: Insert a toothpick into the center of the loaf; if it comes out clean or with a few crumbs, it’s ready. If it’s wet, continue baking.
Cool properly: Let the loaf cool in the pan for 10 to 15 minutes before transferring it to a wire rack. This helps prevent it from breaking apart.
Nutrition
Calories: 178kcal | Carbohydrates: 38g | Protein: 4g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.3g | Trans Fat: 0.003g | Cholesterol: 33mg | Sodium: 343mg | Potassium: 69mg | Fiber: 1g | Sugar: 18g | Vitamin A: 62IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
