Apple Cinnamon Bread
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This apple cinnamon bread is a delicious, healthy snack that also makes a great breakfast. This easy recipe freezes well, too.
I recently shared my skepticism about the phrase, “An apple a day keeps the doctor away.” Don’t get me wrong, though. I absolutely love apples. We went apple picking last weekend and picked 20 pounds of empire apples. Half of them are gone already, and I’m wondering if I’ll be able to get back out to an orchard before all the apples are gone. I haven’t even had the chance to make apple pie or apple crisp yet.
I welcomed this enormous bag of apples into our home by making a batch of apple cinnamon bread. This is such a delicious treat, and it’s perfect with a cup of tea or coffee on a cool autumn morning. By grating the apples rather than cutting them into chunks, I get an even distribution of apple flavor throughout the bread. This is a whole wheat version, but the bread is also delicious with gluten-free flour. The smell of cinnamon coming from the oven is a comfort for me as I brace myself for the cold weather that’s already beginning to sneak its way into my house.
Ingredients
- 3 cups white whole wheat flour
- 2 tsp baking powder
- 1 tsp cinnamon
- 1 tsp salt
- 3 eggs
- 1/2 cup coconut oil
- 3/4 cup maple syrup
- 1/4 cup mashed banana
- 1 tsp vanilla extract
- 3 cups grated apple
Instructions
- Preheat the oven to 350 degrees and grease 2 medium loaf pans or equivalent. (I used 2 mini-loaf pans plus a 12-muffin pan).
- Mix the dry ingredients in a medium bowl and set aside.
- In a large bowl, mix together the remaining ingredients.
- Add the dry ingredients to the wet ingredients and stir to combine well.
- Bake until a toothpick inserted in the middle comes out clean (45-50 minutes for a medium loaf pan; 30-35 minutes for a mini-loaf pan; 18-25 minutes for muffins).
- Cool on a wire rack.
Approximate Nutrition Info
Apple Cinnamon Bread Price Breakdown
This recipe costs a total of $6.69 to make, or $.28 per serving. The apples were $.99 per pound, and we picked them ourselves from a local orchard. I love that this recipe allows me to stock up on a healthy snack. I put half the batch in the freezer, and I can put them straight from freezer to lunch box on a day when I don’t have something else on hand.
If you’re looking for other apple recipes, check out my blueberry apple crisp and apple pie bread.
Wanted to let everyone know how well this freezes. In preparation for Baby #3, I baked up many loaves of various breakfast breads over the summer (several different kinds from this site and other places). This week we enjoyed a loaf of this apple cinnamon bread, and it was FANTASTIC! August-January. Not bad, eh? I wrapped it in plastic wrap, then aluminum foil, then placed in a gallon-sized freezer bag. After thawing overnight on the counter, I sliced it up and broiled the pieces for a few minutes per side. Perfectly warm and delicious. Thanks for another great recipe!
That’s fantastic, Kate! I’m SO impressed that you kept it in the freezer for so long. I never have that much self-restraint with treats like this. And I love the idea of putting the slices under the broiler. Great way to get that cinnamon smell into the house!
Seems like a lot of maple syrup to me…? Between the banana and the apple, would it be safe to reduce that amount or do I need to substitute it… I try to minimize maple syrup and honey because 1. they are expensive to get pure, local and 2. they still contain a lot of sugar for my 2 year old. Thanks for all the great recipes!
Liz, I always recommend using the smallest amount of sweetener you can get away with while still keeping everyone happy. 🙂 Keep in mind that this is a double batch, so it’s just over 1/3 cup of syrup per loaf. You could try 1/2 cup or 2/3 cup of syrup instead of 3/4 and see how it goes. Let me know if you try it!