Do you ever have a meal/dish idea in your head before you find a recipe for it? That was the case with this bread. I knew I wanted an apple-cinnamon quick bread on Sunday morning, so I took a few minutes on Saturday night to look for a recipe. I found several, but most were immediately disqualified if I didn’t have all the ingredients on hand. I wanted a moist, banana-bread like outcome, and that’s exactly what I got with this recipe.
The original recipe I found is a buttermilk cinnamon quick bread, but I added a finely chopped granny smith apple to get the flavor I was looking for. (I think the bread it flavorful to stand on it’s own without the apples, so you could try it that way if you don’t have apples on hand.) As a bonus, there is a buttery, sugar and cinnamon mixture swirled through the bread. You could kick the recipe up an extra notch with a streusel or crumble topping. Yumm….
On a side note, I think quick breads should be renamed to avoid confusion. It’s not really bread, is it? Perhaps we should call it a muffin loaf? Or muffin bread? The word muffin definitely needs to be in there, because that’s essentially what it is!
Apple Cinnamon Quick Bread (makes one 9×5 inch loaf)
For the bread:
2 cups flour
1 cup sugar
2 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp ground cinnamon
1 tsp salt
1 cup buttermilk
1/4 cup vegetable oil
2 tsp vanilla extract
1 large granny smith apple, peeled, cored and chopped
For the swirl:
2 Tbs sugar
2 Tbs brown sugar
2 tsp ground cinnamon
2 Tbs butter, melted
Preheat oven to 350F. Grease and flour a 9×5 inch loaf pan.
For the bread, whisk together flour, baking powder, baking soda, cinnamon and salt in a medium bowl. Set aside.
Using an electric mixture, beat oil and sugar together in a large bowl. Add eggs and beat until smooth and pale. Beat in buttermilk and vanilla. Add dry ingredients and mix until just combined. With a spatula, fold in apples.
Pour half the batter in the prepared loaf pan.
In a small bowl, mix together the swirl ingredients until combined. Spoon half of the mixture in 5 or 6 circles on top of the batter. With a knife, swirl the cinnamon-sugar mixture into the batter. Pour the remaining batter into the pan and repeat the swirl with the remaining cinnamon-sugar mix.
Bake for 50-55 minutes, or until a toothpick comes out mostly clean.
Let cool in pan on a wire rack for 10 minutes. Remove from pan and let cool for at least 20-30 minutes before slicing.
Recipe from AllRecipes