Moist, flavorful and delicious Apple Cinnamon Bread perfect for fall!
- ½ cup brown sugar
- 1 ½ teaspoons cinnamon
- ½ cup unsalted Challenge butter 1 stick, room temperature
- ⅔ cup sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 ½ cups flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt omit if using salted butter
- ½ cup milk
- 1 large apple peeled and finely chopped (about 1 ¼ cups chopped) - I used Granny Smith
1Preheat oven to 350°F.
2Grease and flour a 9" x 5" loaf pan, and/or line with parchment paper.
3In a small bowl, combine the brown sugar and cinnamon, and set aside.
4In the bowl of an electric mixer, beat butter until smooth, then add white sugar and continue to blend until fully incorporated.
5Add eggs and vanilla and blend until well combined.
6Slowly add flour, baking powder, salt and then milk, and blend just until all ingredients are well combined. Do not over-mix.
7Pour HALF of the batter into the prepared pan.
8Top batter with half of the diced apples, and half of the cinnamon sugar mixture.
9Press apples and cinnamon sugar into the batter just a bit (with the back of a large spoon).
10Pour the remaining batter on top of the apple layer (spread as needed), then top with remaining apples and remaining cinnamon sugar.
11Again, press the apples and cinnamon sugar into the batter a bit.
12Bake for 50-55 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
13Cool in the pan for 15 minutes, then transfer loaf to a cooling rack to continue cooling.