What do you do when you have a whole lot of apples to use up? Bake with it! So many different ways to use up apples, but one way I used it here was making some delicious cinnamon apple bread. This recipe is super easy, I’ve made it at least 3 times in the last 24 hours. I know, call me crazy, but I was a mini cake factory for a brief moment there. I think the best part was being able to give these away to neighbors.
Jotting down the recipe here so I don’t forget it should I need to reference it next time. If you were to ask me now, I could probably make this in my sleep today. But I’m sure a few months from now, I most likely will have forgotten. This recipe was adapted from Once Upon a Chef’s apple bread recipe. I’ve swapped out half the butter for oil, wanting a more even crumb and moist cake. You definitely get that in the final product — a perfectly moist and beautiful cake. Oh, and because there is still butter in this cake, you don’t lose any of the benefits of the butter — flavor. Yes, still delish.
Okay, if you’re up for some baking, take a look at my adapted cinnamon apple bread recipe and let me know what you think and how yours turned out. Enjoy and happy baking!
Cinnamon apple bread
This adapted apple bread from Once Upon a Chef swaps out half the butter for oil, giving the cake a more even crumb and stays moist and tender without losing any flavor.
For the cake
For the cinnamon sugar
- Preheat the oven to 350°F and set an oven rack in the middle position. Grease an 8.5 x 4.5-inch loaf pan lightly with butter or nonstick cooking spray. Line the long side of the pan with a parchment paper “sling” and grease or spray lightly with butter or 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, mix the oil and butter. Then beat in the eggs and granulated sugar on medium speed until pale and creamy, about 2 minutes. Then on low speed, add in the vanilla and milk and mix 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 2/3 of the batter into the prepared pan. Sprinkle about 2/3 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.
- You can make this recipe without a mixer. I made it entirely using a bowl + fork, not even a whisk!
- Granny smith apples are preferred, but you can use whatever baking apples you prefer. I like a mix of honeycrisp, granny and fuiji when available.
- If preferred, you can omit the oil and use a full stick of butter.
This recipe was adapted from Once Upon a Chef. This site contains affiliate links, if you make a purchase through them, we receive a small commission.