Apple cinnamon bread.

'Tis the season for apple cinnamon bread.
'Tis the season for apple cinnamon bread.
'Tis the season for apple cinnamon bread.
'Tis the season for apple cinnamon bread.
'Tis the season for apple cinnamon bread.

I’ve been talking about making apple bread for awhile. Two granny smith apples have sat untouched in the fruit basket for a week. But, I finally got around to it and photographed the whole process (this is practice for when I become a world renowned food photographer). I thought it’d be nice to share the recipe since it’s a perfect way to use those apples you probably picked at an orchard last weekend.

The recipe is adapted from Two Peas and Their Pod.

You’ll need these ingredients:

1 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon all spice
1/4 teaspoon ground cloves
2 large eggs
1/4 cup canola oil
1/4 cup applesauce
1 teaspoon vanilla
1 cup granulated sugar
2 cups chopped apples, skin removed (we used Granny Smith)

And for the topping:

2 tablespoons brown sugar
1 tablespoon sugar
1 teaspoon cinnamon


Preheat the oven to 350 degrees F. Spray an 8 by 4 loaf pan with cooking spray and set aside.

In a medium bowl, sift flour, baking soda, salt, cinnamon, all spice, and cloves together. Set this aside while you combine the wet ingredients.

In a large bowl, beat eggs for about 30 seconds (I used a whisk and natural strength, but if you’ve got a stand mixer or you’re not too lazy to set-up a hand mixer, they work too). Add the oil, applesauce, and vanilla and mix until smooth. Now, add the sugar and mix until the ingredients are well combined.

Slowly add in the dry ingredients until flour is barely combined (be sure not to over mix or your bread won’t be light and fluffy!). Gently fold in the apple chunks and pour batter into the prepared loaf pan.

In a small bowl, mix together the brown sugar, sugar and cinnamon for the topping. Sprinkle over the batter. I would suggest only using 1/2 to 3/4 of what the recipe calls for, even if your sweet tooth begs you to heap it on. Using the full amount was a little overwhelming.

Bake for 50-55 minutes, or until the loaf is golden and a toothpick comes out clean. Let it cool in the pan for 10 minutes and then move to a wire rack where you are supposed to let it cool completely before you cut into it. I say, what’s the point in baking bread if you can enjoy it while it’s warm?