Apple Cinnamon Bread Food

APPLE CINNAMON BREAD

Steps:

• Mix together first 5 ingredients. Set aside.
• Mix 1 cup sugar with oil in large bowl. Stir in eggs and vanilla, then apples and nuts, if using. Stir in dry flour ingredients.
• Pour into greased loaf pan.
• Bake at 325 F for 50 to 60 minutes.
• After bread has baked for 20 minutes, remove from oven and sprinkle with 1 teaspoon sugar. Return to oven and finish baking.
• Do not undercook. Requires frequent toothpick testing at the end. Many variables seem to affect final doneness.
• Let cool in pan.
• Note: I made 2 mini loaves and baked them for 45 minutes.

APPLE CINNAMON OATMEAL BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a 9x5 inch loaf pan.
• In a large bowl, cream together the butter and sugar until light and fluffy. Mix in applesauce, cinnamon and one packet oatmeal. Stir in the eggs one at a time, beating well with each addition. Mix in the baking soda and flour. Pour batter into prepared pan and sprinkle with remaining packet of oatmeal.
• Bake in preheated oven for 60 minutes, until a toothpick inserted into center of the loaf comes out clean.

CINNAMON SPICE APPLE BREAD RECIPE

Steps:

• Preheat Oven to 350 degrees F.
• Whisk together flour, baking powder, salt, and cinnamon in a medium bowl.
• Whisk together the sugar, eggs, oil, and extracts.
• Add the apples, ginger and nuts to the wet ingredients and mix well.
• Add in the flour mixture and mix until just combined.
• Pour the batter into two oiled 9x4 loaf pans
• Bake 45 minutes.
• Cover with foil and bake an additional 15 minutes or until toothpick come out clean.
• Cool in the loaf pans for 10 minutes before turning the loaves out on a cooling rack.

MOIST CINNAMON APPLE QUICK BREAD

Steps:

• Preheat oven 350 degrees.
• Spray loaf pan with nonstick spray.
• In large bowl combine flour, sugars, baking soda, baking powder, salt, nutmeg and cinnamon.
• In small bowl combine wet ingredients, egg whites, vanilla, applesauce and apples.
• Add wet ingredients to dry ingredients and mix until just blended.
• Pour mixture into loaf pan and spread evenly-sprinkle with cinnamon and sugar or streusel topping if desired.
• Bake 35-45 minutes.

AWESOME COUNTRY APPLE FRITTER BREAD

Steps:

• Preheat oven to 350 degrees F. Spray a 9-by-5-inch loaf pan with nonstick spray or line with foil and spray with nonstick spray, for easy removal.
• Mix brown sugar and 1 teaspoon cinnamon together in a bowl; set aside. Toss apples with 2 tablespoons granulated sugar and remaining teaspoon cinnamon in another bowl.
• Beat butter and remaining 2/3 cup granulated sugar together in another medium bowl with an electric mixer until smooth and creamy, about 5 minutes. Beat in eggs, 1 at a time, until blended in; add vanilla extract.
• Whisk flour and baking powder together in another bowl, then add to creamed butter mixture and beat until blended. Mix 1/2 cup milk into batter until smooth.
• Pour half the batter into the prepared loaf pan; add half the chopped apple mixture.
• Sprinkle half of the brown sugar/cinnamon mixture on top of apple layer.
• Pour the remaining batter over apple layer and top with remaining chopped apples, then the remaining brown sugar/cinnamon mixture.
• Lightly pat apples into batter; swirl brown sugar mixture through apples using a knife or spoon.
• Bake until a toothpick inserted in the center of the loaf comes out clean, approximately 1 hour and 10 minutes.
• Mix powdered sugar with remaining 1 to 3 tablespoons milk for a glaze, depending on preferred thickness.
• Let the loaf cool for about 15 minutes, then drizzle with glaze.

APPLE-CINNAMON MONKEY BREAD

Steps:

• Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening or cooking spray. Set aside icing tubs from cinnamon rolls. Separate each can of dough into 5 rolls; cut into quarters. Place apple in small bowl. In another small bowl, mix sugar and cinnamon. Add 1/4 cup sugar mixture to apple; toss to coat. Sprinkle half of apple pieces in pan. Roll half of dough pieces in sugar mixture; place on apples in pan. Sprinkle with remaining apple pieces. Roll remaining dough pieces in sugar mixture; place on apples. Pour melted butter over top. Bake 40 to 45 minutes or until golden brown across top. Cool 10 minutes; run knife around edge of pan to loosen. Place heatproof serving plate over pan and turn over; remove pan. Cool 10 minutes longer. Drizzle reserved icing over top of bread, allowing some to drizzle down sides. Pull apart to serve; serve warm.

EASY CINNAMON APPLE RAISIN BREAD

Steps:

• Preheat oven to 350 degrees.
• Take peeled and chopped apples and place them in a micowave safe bowl.
• Add water to the apples and microwave for 1 to 1 1/2 minutes.
• Combine apples and all remaining ingriendients and mix thoroughly.
• Pour mixture into a greased loaf pan.
• Bake for 1 hr to 1 hr 15 minutes.
• When done let sit for 15 mins before removing from pan and placing on a wire rack.
• Enjoy!

FRESH APPLE-CINNAMON BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8x4-inch loaf pans.
• Whisk sugar, oil, eggs, vanilla, cinnamon, salt, baking soda, and baking powder together in a large mixing bowl. Stir in flour just until evenly mixed. Add apples and walnuts; stir until well blended. Pour into the prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted into the center of each loaf comes out clean, 55 to 65 minutes.

CINNAMON SWIRL APPLE BREAD

Steps:

• Preheat the oven to 350°F and set an oven rack in the middle position. Spray an 8.5 x 4.5-inch loaf pan lightly with nonstick cooking spray. Line the long side of the pan with a parchment paper "sling" and spray lightly with nonstick cooking spray again.
• In a small bowl, mix the brown sugar and cinnamon until evenly combined. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment or beaters, beat the eggs and granulated sugar on medium speed until pale and creamy, about 2 minutes.
• With the mixer on low, gradually add the melted butter followed by the milk and vanilla, and mix just until evenly combined.
• Add the flour, salt, and baking powder to the batter and mix on low speed until evenly combined.
• Add the apples to the batter and fold with a rubber spatula until evenly incorporated.
• Spoon about ⅔ of the batter into the prepared pan. Sprinkle about ⅔ of the brown sugar-cinnamon mixture on top of the batter. Spoon the remaining batter over top, followed by the remaining brown sugar-cinnamon mixture. Using a butter knife, swirl the layers by making a zig-zag motion through the batter once in each direction (don't overdo it!).
• Bake for about 50 minutes, until the bread is golden brown and a cake tester or toothpick inserted into the center comes out clean. Let the bread cool on a rack for about 30 minutes, then use the parchment sling to lift the bread out of the pan and onto the rack. Let cool completely before slicing, a few hours or overnight. Store loosely covered with aluminum foil on the countertop for up to 4 days.

APPLE CINNAMON SWIRL BREAD

Steps:

• Preheat oven to 350 degrees.
• In a large mixing bowl, combine flour, sugar, baking soda, salt, nutmeg, and cinnamon. Blend together until well combined. Add chopped apple, and mix until apple is evenly distributed and covered with flour.
• In a medium bowl, combine buttermilk, eggs, banana, vanilla, and oil. Mix well, and slowly incorporate into dry ingredients. Gently fold together just until combined.
• In a small bowl, (like how I'm downsizing each time? ;) haha) combine 1/2 cup granulated sugar and 1 tablespoon cinnamon. Mix well.
• In a greased loaf pan (9x3x5), pour 1/4 of the batter, repeat with a second loaf pan. Sprinkle half of the cinnamon swirl mixture over batter; repeat. Cover both pans with remaining batter and swirl a butter knife through to make the marbled appearance.
• Bake for an hour to an hour and 5 minutes, or until golden brown and a toothpick inserted near the center comes out nearly clean. (A little gooey is okay, but if loaves start getting too dark before they're fully baked, cover with aluminum foil).
• For the glaze, mix together milk and powdered sugar and drizzle over cooled bread.

APPLE CINNAMON BREAD

Steps:

• Prepare the dough: Combine yeast, warm water, and 2 teaspoons of the sugar in the bowl of a stand mixer; let stand 5 minutes until yeast has started to bubble and foam. Add eggs, salt, lemon juice, ¼ cup of the oil, 3 cups of the bread flour, and remaining sugar to yeast mixture; beat on low speed, using the paddle attachment, until combined, about 30 seconds. Increase speed to medium; beat until dough is homogenous and almost smooth, about 1 minute. Reduce speed to low; gradually beat in remaining 3 to 3 ½ cups flour until mixture forms a solid mass and a soft dough starts to form, about 1 minute.
• Turn dough out onto a well-floured work surface, and knead until smooth and elastic, 8 to 10 minutes, sprinkling surface with flour as needed. Spray a large bowl with cooking spray, and transfer dough from surface to bowl. Turn dough to grease top. Cover and let rise in a warm place (80°F), free from drafts, until doubled in bulk, about 1 hour.
• Meanwhile, prepare the filling: Place apples in a medium microwaveable glass bowl; pour apple cider over apples, and stir to combine. Microwave apples on HIGH (100%) power until softened, about 4 minutes. Drain and let cool to room temperature. Stir together brown sugar, flour, and cinnamon in a small bowl.
• Punch dough down; turn out onto a lightly floured surface. Divide dough in half. Roll each dough half into an 18-by-9-inch rectangle. Sprinkle each rectangle with half the brown sugar mixture. Top each rectangle with half the cooled apples.
• Starting at 1 short end, tightly roll up each rectangle, jelly-roll fashion, pressing to seal edges as you roll. Pinch ends of dough to seal, and tuck ends under dough. Place each dough roll, seam side down, in two 9-by-5-inch loaf pans, lightly greased with cooking spray. Brush tops with remaining tablespoon oil. Cover and let rise in a warm place (80°F), free from drafts, until doubled in bulk, 45 minutes to 1 hour.
• Preheat oven to 375°F. Bake loaves in preheated oven until deep golden brown and sound hollow when tapped, 25 to 30 minutes. Transfer from pans to a wire rack, and brush with melted butter. Let cool completely, about 2 hours. Slice and serve.

CINNAMON SPICED APPLE BREAD

Steps:

• Center a rack in the oven and heat to 350 degrees Fahrenheit. Butter and flour an 8 1/2-inch-by-4 1/2-inch loaf pan or line the loaf pan with parchment paper and lightly spray or grease with oil.
• Peel and core the apples then use a box grater and shred them. Add the shredded apples to a large bowl.
• Add the granulated sugar, brown sugar, salt, cinnamon, ginger, and nutmeg to the apples and mix well. Set the bowl aside for 10 to 15 minutes. As they sit, the apples will release quite a bit of liquid.
• While the apples sit with the sugar and spices, prepare the dry ingredients. In a medium bowl, whisk or sift the flour, baking powder and baking soda together.
• When the apples are ready, stir in the oil, beaten eggs, vanilla, and almond extract until well blended.
• Use a large rubber spatula to scrape the sides and bottom of the bowl then add the dry ingredients in three parts, stirring gently until they disappear and the batter is smooth. Stir in nuts.
• Pour batter into the pan and smooth the top. Bake 55 to 75 minutes, or until a knife inserted into the center of the bread comes out clean.
• After 30 minutes in the oven, check the bread for color. If it looks like it is browning too quickly, loosely cover with aluminum foil.
• When the bread is done, transfer it, in the pan, to a wire rack to cool for 5 minutes. Unmold the bread and place right side up on the rack. Cool completely before slicing.
• Store apple bread in an airtight container for up to 4 days at room temperature and in the freezer for up to 1 month (maybe longer). When freezing the bread, make sure that you wrap it well to prevent any freezer smells from seeping into the bread.

APPLE CINNAMON BREAD

Steps:

• Preheat oven to 350°. In a large bowl, combine the first 6 ingredients. In another bowl, whisk eggs, applesauce, oil and vanilla. Stir into dry ingredients just until moistened. Fold in apples. Transfer to two greased 8x4-in. loaf pans., For topping, combine flour, sugar and walnuts; cut in butter until crumbly. Sprinkle over batter., Bake until a toothpick inserted in the center comes out clean, 45-55 minutes. Cool 10 minutes before removing from pans to wire racks.

APPLE CINNAMON LOAF

Steps:

• 1. Preheat oven to 350 degrees F. Grease and flour a 9x5 inch loaf pan.
• 2. Mix brown sugar and cinnamon together in a bowl and set aside. Beat white sugar and butter together in a bowl using an electric mixer until smooth and creamy. Beat in eggs, 1 at a time, until incorporated; add vanilla extract.
• 3. Combine the flour and baking powder together in another bowl; stir into creamed butter mixture. Mix milk into batter until smooth.
• 4. Pour half the batter into prepared pan. Next add half the apples and half the brown sugar cinnamon mixture. Lightly pat apples into batter.
• 5. Pour the remaining batter over apple layer; top with remaining apples and add more brown sugar cinnamon mixture. Lightly pat apples into batter; swirl brown sugar mixture through apples using a finger or spoon.
• 6. Bake in preheated oven until a toothpick inserted in center of loaf comes out clean, 30-40 minutes. This recipe took 65 minutes in my oven.