January 9, 2023
This apple-studded, cinnamon-spiced bread is one of my all time favorite apple recipes to make when it starts getting chilly outside. It is equally as great on days when it's hot and you desperately wish it was just a little bit chilly outside. The magic of this fall dessert is in the different textures: tender-crisp apples, crunchy walnuts, and the moist bread. You can brush some apricot jam over the top to give in a little extra sweetness and a pretty shine, and you're all set! A slice of this apple-cinnamon dessert is begging to be dunked in your morning cup of coffee!
This recipe is written by Ree Drummond and appears in thepioneerwoman.com
About Ree Drummond, The Pioneer
Woman
Welcome to The Pioneer Woman! If you’ve been here before, you may notice that things look a little different. I’m usually the one who’s resistant to change, but this is a change I am so excited about. I started this website completely on a whim, and it evolved into something I never could have imagined. Fifteen years later, I can’t believe I’m still here. This brings me to my big announcement! I have been working hard to reimagine this website. Along with a great team of editors, we'll bring you a whole bunch of new content, including recipes, shopping tips, design ideas, and more. Of course, I will be here continually telling stories of my cute husband, and sharing pictures of the dogs, the ranch, and all the things I’m cooking. I can’t wait to see what’s to come. Welcome to my new frontier!
INGREDIENTS:
Salted butter, for the pan
1 3/4 c. plus 1 tbsp. all-purpose flour, plus more for the pan
2 Granny Smith apples, peeled and cut into 1/2-inch chunks, plus 1 whole apple for garnish
1 tbsp. ground cinnamon
1 c. sugar
1 1/2 tsp. baking powder
1 tsp. kosher salt
1/4 tsp. baking soda
1/2 c. vegetable oil
1/2 c. buttermilk
1 tbsp. vanilla extract
2 large eggs
1/2 c. walnuts
2 tbsp. apricot jam
DIRECTIONS:
Preheat the oven to 350˚F. Butter and flour a 9-by-5-inch loaf pan.
In a medium bowl, toss the apple chunks with the cinnamon, 1/4 cup of the sugar, and 1 tablespoon of the flour.
In a large bowl, whisk together the baking powder, salt, baking soda, remaining 3/4 cup sugar, and remaining 1 3/4 cups flour.
In another medium bowl, whisk together the vegetable oil, buttermilk, vanilla, and eggs, then add to the flour mixture and mix until just combined. Fold in the apples (and any accumulated juices) and walnuts. Pour into the prepared loaf pan and spread evenly.
Pour and spread about 1/2 of the batter into the bottom of the prepared loaf pan. Spoon apples and any cinnamon/brown sugar juices leftover in the bowl evenly on top. Pour and spread remaining batter on top, making sure to scrape out every last drop of batter. Using a knife, swirl the batter down the center of the loaf pan. Cut the remaining apple crosswise through the center to make 3 thin slices (1/8 inch thick); remove the seeds. Shingle the slices across the top of the loaf, gently pressing them into the batter.
Bake until a toothpick inserted into the center of the bread comes out clean, 1 hour to 1 hour 10 minutes. Let cool for 10 minutes in the pan, then carefully remove the bread to a wire cooling rack.
Heat the jam in the microwave until loosened and brush it on the warm bread. Let cool completely.
NOTES:
Freezing Instructions: Freeze baked & cooled loaf for up to 3 months. Thaw overnight in the refrigerator. If desired, bring to room temperature before serving. To learn more details about how to freeze quick breads, see my post called Make-Ahead Baking.
Special Tools (affiliate links): Apple Peeler | 9×5-inch Loaf Pan | Glass Mixing Bowls | Whisk | Electric Mixer (Handheld or Stand) | Cooling Rack
Apples: This apple cinnamon bread only needs 1 or 2 apples, so it’s fine to use tart OR sweet. Avoid soft, mushy apples. I use Granny Smith because overall, its flavor and texture are the best for baking. I also love sweet apples in this bread like Honeycrisp, Fuji, and Pink Lady.
NUTRITION:
Calories 471
Fat 23 g
Saturated fat 3 g
Trans fat 0 g
Cholesterol 52 mg
Sodium 403 mg
Carbohydrates 58 g
Fiber 4 g
Sugar 35 g
Protein 6 g
Vitamin D 0 mcg
Calcium 115 mg
Iron 2 mg
Potassium 192 mg