The Scent of Autumn, Baked Just For You
Remember crisp autumn days, leaves turning fiery hues, and the comforting smell of something delicious baking? There’s magic in those smells, a warmth that settles deep in your soul. Today, we bring that magic right into your kitchen with a recipe that is pure autumnal bliss: our Maple Cinnamon Apple Bread. Imagine sinking your teeth into a slice – tender, moist, bursting with the sweet embrace of maple, the comforting spice of cinnamon, and the bright tang of fresh apples. This isn’t just bread; it’s a hug in food form, a delightful moment of peace in a busy day, and a taste of home. Get ready to create unforgettable memories and incredible aromas.
Why Make This Maple Cinnamon Apple Bread
This isn’t just another quick bread recipe; it’s simple ingredients coming together to create something truly extraordinary. Here’s why you will add this Maple Cinnamon Apple Bread to your regular baking:
- Irresistibly Moist & Tender: A clever combination of ingredients makes each bite incredibly soft and never dry.
- Aromatic & Flavorful: The perfect balance of maple, cinnamon, and fresh apples creates an intoxicating aroma that fills your home and a taste that delights the palate.
- Easy to Make: Don’t be intimidated by homemade loaves! This recipe is straightforward, even for beginner bakers.
- Perfect for Any Occasion: Whether it’s a cozy breakfast, a delightful brunch, an afternoon pick-me-up, or a comforting dessert, this bread always hits the spot.
- Seasonal Delight: Embrace the best of fall produce with this celebration of apples and warming spices.
How to Make Maple Cinnamon Apple Bread
Making this Maple Cinnamon Apple Bread is simple. You will mix dry ingredients, then wet ingredients, combine them, fold in apples, and bake.
Ingredients of Maple Cinnamon Apple Bread
- Dry Ingredients
- 1 ½ cups All-purpose flour
- 1 teaspoon Baking soda
- ½ teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- ¼ teaspoon Nutmeg (optional)
- ½ teaspoon Salt
- Wet Ingredients
- ½ cup Granulated sugar
- ¼ cup Brown sugar (light or dark)
- 2 Large eggs
- ½ cup Unsalted butter, melted and cooled
- ½ cup Maple syrup (pure maple syrup)
- ¼ cup Milk (whole milk or a dairy-free alternative)
- 1 teaspoon Vanilla extract
- Star Ingredients
- 1 ½ cups Apples, peeled, cored, and diced (recommended varieties: Granny Smith, Fuji, or Honeycrisp)
Directions of Maple Cinnamon Apple Bread
- Prepare: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan. Peel, core, and dice the apples.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, nutmeg (if using), and salt. Set aside.
- Combine Wet Ingredients: In a separate medium bowl, cream together the granulated sugar and brown sugar with the large eggs until light and fluffy. Stir in the melted and cooled unsalted butter, pure maple syrup, milk, and vanilla extract until well combined.
- Integrate: Gradually add the dry ingredients to the wet ingredients. Mix until just combined. Do not overmix.
- Fold in Apples: Gently fold in the diced apples.
- Bake: Pour the batter into the prepared loaf pan. Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean.
- Cool: Let the bread cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing and serving.
How to Serve Maple Cinnamon Apple Bread
This Maple Cinnamon Apple Bread is fantastic on its own, but here are some delightful ways to enjoy it:
- Breakfast Bliss: A slice with your morning coffee or tea.
- Brunch Spread: Alongside fresh fruit, yogurt, or scrambled eggs.
- Sweet Treat: Warm with a scoop of vanilla ice cream or a dollop of whipped cream.
- Holiday Gifting: Wrap a loaf for a thoughtful homemade present.
- With a Simple Glaze: A quick drizzle of maple glaze adds an extra touch of sweetness.
How to Store Maple Cinnamon Apple Bread
Store your freshly baked Maple Cinnamon Apple Bread in an airtight container at room temperature for up to 3-4 days. For longer storage, wrap it tightly in plastic wrap and then foil, and freeze for up to 2-3 months.
Tips to Make Maple Cinnamon Apple Bread
- Don’t Overmix: Overmixing will lead to a tough loaf. Mix until just combined.
- Apple Choice Matters: Different apples offer different textures and flavors. Choose wisely!
- Pure Maple Syrup: For the best, most authentic flavor, avoid pancake syrup.
- Room Temperature Ingredients: Eggs and milk at room temperature blend more easily.
- Grease and Flour: Always properly prepare your loaf pan to prevent sticking.
- Test for Doneness: Use a wooden skewer or toothpick inserted into the center. If it comes out clean, your bread is done.
- Cool Completely: While tempting, slicing the Maple Cinnamon Apple Bread before it’s fully cooled can result in a gummy texture.
Variations
Get creative with your Maple Cinnamon Apple Bread!
- Nutty Addition: Fold in chopped walnuts or pecans for extra crunch.
- Cream Cheese Swirl: Add a sweetened cream cheese swirl for a richer flavor.
- Streusel Topping: A buttery oat or flour streusel adds texture and sweetness.
- Chocolate Chips: For a sweet twist, mix in white chocolate chips.
- Spiced Up: Incorporate a pinch of allspice or ginger for a deeper spice profile.
FAQs
- Q: What kind of apples are best for Maple Cinnamon Apple Bread?
- A: For the best flavor and texture, we recommend using a mix of sweet and tart apples. Granny Smith apples provide a nice tang, while Fuji or Honeycrisp offer sweetness and hold their shape well.
- Q: Can I use different sweeteners instead of maple syrup in this Maple Cinnamon Apple Bread?
- A: While pure maple syrup is key to the distinct flavor of this Maple Cinnamon Apple Bread, you could try honey or agave nectar as a substitute, though the flavor profile will change.
- Q: My Maple Cinnamon Apple Bread came out too dense. What went wrong?
- A: A common reason for dense quick bread is overmixing the batter. Once you add the dry ingredients, mix only until just combined. Too much mixing develops the gluten, leading to a tougher texture. Also, ensure your leavening agents (baking soda and baking powder) are fresh.
Golden Maple Cinnamon Apple Bread with Pecan Crunch
A delightful sweet bread featuring diced apples, a hint of maple and cinnamon, and a satisfying pecan crunch, perfect for breakfast or dessert.
Equipment
- Oven
- Loaf pan (9x5-inch)
- Large bowl
- Medium bowl
- Whisk
- Wooden skewer or toothpick
- Wire rack
Ingredients
Dry Ingredients
- 1 ½ cups All-purpose flour
- 1 teaspoon Baking soda
- ½ teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- ¼ teaspoon Nutmeg
- ½ teaspoon Salt
Wet Ingredients
- ½ cup Granulated sugar
- ¼ cup Brown sugar light or dark
- 2 Large eggs
- ½ cup Unsalted butter melted and cooled
- ½ cup Pure maple syrup
- ¼ cup Milk whole milk or a dairy-free alternative
- 1 teaspoon Vanilla extract
Star Ingredients
- 1 ½ cups Apples peeled, cored, and diced (recommended varieties: Fuji and Granny Smith)
Nutty Addition
- ½ cup Pecans chopped
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan, then prepare apples and pecans.
- In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, nutmeg, and salt; set aside.
- In a separate medium bowl, cream together the granulated sugar and brown sugar with the large eggs until light and fluffy. Stir in the melted and cooled unsalted butter, pure maple syrup, milk, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined without overmixing.
- Gently fold in the diced apples and chopped pecans.
- Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Notes
Ensure butter is cooled to avoid cooking the eggs. Do not overmix the batter to keep the bread tender. Fuji and Granny Smith apples are recommended for a balanced flavor.