This is the perfect fall recipe. It’s another great recipe to use up some of those fresh orchard apples if you have had the chance to go picking. Our family has been so busy with sports it hasn’t happened yet, but I’m crossing my fingers for this weekend.
Best Apples For Baking
This bread can be made with any type of apples you have on hand. I prefer to use a combination of apples that hold up well when baked, such as Gala or Granny Smith. I think that the two together make a great combination of tart and sweet. Honeycrisp apples would also work well. Peel and dice the apples before adding them to the batter. That means that you can throw it together quickly, bake it up, and have your bread ready to eat. My kiddos like this bread after it has cooled, but I think it is both delicious fresh out of the oven and cooled.
Measuring Flour
Getting the correct amount of flour is very important in quick bread and baking recipes. When measuring your flour, first whisk it in the container it is stored in. Then scoop it out of the container using a spoon and into the measuring cup, level off, and add to the bowl. Not scooping right from the container prevents you from getting packed flour and then too much for your recipe.
Bring your eggs to room temperature so they don’t bring down the temperature of the batter. Do this by placing them in a bowl of lukewarm water while you are measuring your dry ingredients. Your melted butter can’t be super hot. It still needs to be in liquid form, but if it is unreasonably hot, it will start cooking the eggs when they mix together and that’s not good. Use fresh baking powder and baking soda. This is crucial for any baking recipe. Both baking powder and baking soda need to be replaced every six months or so for them to be active and do their job in recipes. To test them, mix a little bit of baking soda with vinegar and some baking powder with water. Both should bubble up right away. Use a good bread pan. The key to a good bread is using a good bread pan. I linked my favorite one below which I also use for all my Banana Bread recipes.
That said, I have a kiddo who doesn’t love yogurt and LOVES the quick breads I make with it. Either way, do not skip using yogurt or sour cream, as your bread will be dry. This bread also freezes well and can be frozen in slices or a whole loaf. To freeze the whole loaf, wrap the cooled loaf very well in aluminum foil or plastic wrap and place it in the freezer for up to two months. To freeze as slices, slice the bread and place the slices on a parchment-lined baking sheet. Freeze for four to six hours then transfer the slices to a freezer-safe container or bag and store in the freezer for up to two months. Allow to thaw before eating.
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If you make this great apple cinnamon bread recipe or any of my other recipes, please leave a comment and let me know. I love hearing from you!
