Moist tender bread speckled with chunks of real apples; warm cinnamon spice and filled with a subtle streak of rich cream cheese. This Cinnamon Cream Cheese Filled Apple Bread is sweet, savory and 100% spectacularly delicious!
Hellllllo friends! Happy October! I know I’m not the only one wondering how the heck we are already in the 10th month of the year. Seriously, where did the year go?!
This has definitely been a buzz light year kind of 2016. And I won’t lie, it give me moderate to severe anxiety just thinking about how quickly the holidays are approaching.
I need a hug.
Or a shhhhh ton of carbs… which thankfully I’ve got coming at ya today! Wahoo!
Speaking of food, welcome to the week of apples, y’all!
Yeah yeah, I know I should be posting pumpkin recipes, but I’m a rebel with an apple cause. Besides, I figured while everyone else overwhelms your face with pumpkins, I’d act as your sweet escape (Gwen Stefani style).
High five. ✋
Okay, enough chit chat. Apparently the year is entirely too short for wind-baggy nonsense.
Let’s DO this.
Cinnamon Cream Cheese Filled Apple Bread
This bread is straight up HEAVENLY BLISS you guys.
Moist, fluffy, soft, carb-tastically delicious bread speckled with tender bites of real apples and warm cinnamon spice, filled with a subtle streak of decadent, rich cream cheese* and generously sprinkled with cinnamon-sugar. Sweet, savory and 💯 spectacularly delicious.
This bread is perfect with your cup of coffee or tea in the morning, mid-afternoon when you need a little sweet treat, or for dessert smothered with some honey butter if you want to go all in.
Seriously, worth EVERY single calorie my dear friends.
*If you want an abundance of cream cheese all up in your bread continue reading. Check out the first note blow.
- If you want more cream cheese filling than is shown here, I included instructions in the recipe below. It is SUPER easy to double the amount, so if cream cheese is your thing, I highly encourage you to give it a go!
- The recipe below calls for sour cream, you can either use full fat or light, but don’t use fat free.
- Although the recipe calls for a Granny Smith apple, you can use whatever apple variety is your favorite. I recommend Granny Smith because the tartness of that variety pairs well with the sweetness of the bread.
- This bread requires a little bit of patience, because you will need to allow the bread to completely cool before slicing. If you slice it while still warm the cream cheese will be oozy. But if that is what you are looking for, oozing cream cheese, by all means go for it and slice it while still warm.
Bust out your stretchy-waist sweat pants and get your fall bake on with this Cinnamon Cream Cheese Filled Apple Bread. I pinky promise this bread won’t disappoint!
Until Thursday friends, cheers – to therapeutic baking.
- 1 Cup Granulated Sugar
- 1 Cup Sour Cream (light is okay)
- 2 Large Eggs
- 2 tsp Vanilla Extract
- 2 Cups of All Purpose Flour
- 2 tsp Baking Powder
- ½ tsp Baking Soda
- ½ tsp Salt
- 1 ¼ Cup Granny Smith Apples – peeled and small dice (about 1 medium apple)
- Cream Cheese Filling:*
- 1 Large Egg
- 5 ounces Brick-style Cream Cheese – softened (light is okay)
- ⅓ Cup Light Brown Sugar
- ¾ tsp Cinnamon
- 3 TBS AP Flour
- 1 TBS Granulated Sugar
- ½ tsp Cinnamon
- Grease a 9x5-inch loaf pan. Preheat oven to 350 degrees F.
- For the cream cheese filling: Add all ingredients in a medium bowl. Whisk or use a hand-held mixer until completely combined. Set aside in the refrigerator.
- Topping: In a small bowl stir together sugar, cinnamon and pecans. Set aside.
- For the bread: In the bowl of a stand mixer fitted with the paddle attachment, beat together the granulated sugar, sour cream, eggs and vanilla on low speed until combined. Then increase speed to medium and continue to beat for 2 minutes.
- In a separate medium sized bowl, stir together the flour, baking powder, baking soda and salt. Add it to the sour cream mixture, beating on low speed until combined. Stir in the apple and set aside.
- Make the bread: Turn about ⅔rds of the batter into prepared loaf pan. Use a spatula to lightly smooth the top and push batter into corners and sides.
- Evenly pour the filling mixture over the bread, lightly smoothing the top and pushing the filling into the corners and sides.
- To with the remaining ⅓rd of batter, smoothing the top lightly as to not disturb the cream cheese layer. Sprinkle with cinnamon sugar mixture.
- Bake: Bake in preheated oven for 55 to 60 minutes or until a wooden toothpick inserted into the center comes out clean. (If the top starts to brown too quickly, loosely cover with foil during the last 10-15 minutes of baking). Cool in pan on a wire rack for 10-15 minutes. Turn out the bread onto wire rack to cool completely before slicing and serving.
*Bread will keep in an airtight container at room temperature for up to 5 days, or in the freezer for up to 3 months.
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