Cinnamon Apple Quick Bread
Tender pieces of apple in a brown sugar and cinnamon loaf with a crunchy oat streusel on top.
- Prep
- 20 min
- Cook
- 1 hr
- Total
- 1 hr 20 min
- Makes
- 1 (9x5-inch) loaf, about 10 slices
This loaf tastes like apple pie in bread form. Sour cream keeps the crumb soft, and small pieces of apple melt into the bread without making it soggy.
Which apples?
Firm, flavorful apples hold their shape: Honeycrisp, Gala, Granny Smith or a mix. Cut them into small 1/4-inch pieces so they cook through in the batter.
A quick bread is done when a toothpick inserted in the center comes out clean or with a few moist crumbs, and the center reads about 200°F on an instant-read thermometer. If the top browns before the middle is done, tent it loosely with foil.
Cinnamon Apple Quick Bread
- Prep
- 20 min
- Cook
- 1 hr
- Total
- 1 hr 20 min
- Makes
- 1 (9x5-inch) loaf, about 10 slices
Ingredients
Method
Heat the oven to 350°F and line a 9x5-inch loaf pan with parchment.
Make the streusel: rub the flour, brown sugar, oats and cold butter together with your fingertips until clumpy. Chill while you make the batter.
Whisk the flour, baking powder, baking soda, salt and cinnamon.
In a large bowl, whisk the melted butter, brown sugar, eggs, sour cream and vanilla. Fold in the dry ingredients until nearly combined, then fold in the apples.
Spread in the pan, scatter the streusel over the top and bake for 55 to 65 minutes, until a toothpick in the center comes out clean.
Cool in the pan for 15 minutes, then lift out and cool completely.
A new recipe from our editors: times are estimates and have not yet been confirmed in our own test kitchen. Use the doneness cues and temperatures above.
Storage
Wrap the cooled loaf and keep it at room temperature for up to 3 days, or refrigerate for up to a week. To freeze, wrap well and freeze for up to 3 months; slices thaw in about 30 minutes.
