Cinnamon Apple Bread
Moist tender bread bursting with chunks of real apples and warm cinnamon spice. Filled with a ribbon of rich cream cheese and sprinkled with cinnamon sugar, this bread is the ULTIMATE!
Equipment
- 3 Mixing Bowls
- Loaf Pan
Ingredients
- 2/3 Cup Granulated Sugar
- 1/3 Cup Light Brown Sugar - packed
- 8 Ounces Greek Yogurt (or Sour Cream)
- 2 Large Eggs - at room temperature
- 2 tsp Vanilla Extract
- 2 Cups All Purpose Flour
- 1 1/2 tsp Ground Cinnamon
- 2 tsp Baking Powder
- ½ tsp Baking Soda
- ½ tsp Kosher Salt
- 1 large Granny Smith Apple – peeled and small dice(about 1 1/3 cup)
Cream Cheese Filling:
- 1 Large Egg
- 8 ounces Brick-style Cream Cheese – SOFTENED (light is fine)
- 1/3 Cup Light Brown Sugar
- 3 TBS All Purpose Flour
Topping:
- 1 TBS Granulated Sugar
- ½ tsp Cinnamon
Instructions
- Preheat Oven: Grease a 9x5-inch loaf pan. (Optional- line greased pan with a sheet of parchment paper to easily remove bread after baking. Preheat oven to 350 degrees F.
- Prepare the cream cheese filling: Add all the ingredients for the cream cheese filling to a medium bowl. Whisk or use a hand-held mixer and beat until completely combined. Set aside in the refrigerator.
- Prepare the topping: In a small bowl stir together sugar and cinnamon. Set aside.
- For the bread – Wet ingredients: In a large bowl, whisk together the granulated sugar, brown sugar, yogurt, eggs and vanilla until well combined.
- For the bread – Dry ingredients: In a separate medium sized bowl, whisk together the flour, cinnamon, baking powder, baking soda and salt.
- Mix the dry and wet ingredients: Add the dry ingredients to the wet ingredients. Whisk together until roughly combined and then switch to a spatula and fold until ingredients are well combined. The mixture should be thick.
- Add the apples. Add the apples to the bowl. Use a spatula to gently fold apples into the batter. Set aside.
- Add batter to prepared pan in layers: Turn about 2/3rds of the batter into prepared loaf pan. Use a spatula to lightly smooth the top and push batter into corners and sides. Evenly pour all of the cream cheese filling mixture over the bread, lightly smoothing the top and pushing the filling into the corners and sides.Top with the remaining 1/3rd of batter, smoothing the top lightly as to not disturb the cream cheese layer. Sprinkle the top with cinnamon sugar mixture.
- Bake: Bake in preheated oven for 55 to 65 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 and Serve: Allow the bread to cool in the pan on a wire rack for 10-15 minutes. Turn out the bread onto wire rack to cool completely before slicing and serving.
Video
Notes
- Apples: Although the recipe calls for a Granny Smith apple, you can use whatever sturdy baking apple variety is your favorite (See the post for a full list of the best apples for baking). I recommend Granny Smith because the tartness of that variety pairs well with the sweetness of the bread.
- Cool the bread: Make sure you allow the bread to cool completely before slicing. If you slice the bread while it is still warm the cream cheese will be oozy.
- Storage: Bread will keep in an airtight container at room temperature for up to 5 days, or in the freezer for up to 3 months.
Nutrition
Calories: 259kcal Carbohydrates: 47g Protein: 8g Fat: 5g Saturated Fat: 2g Cholesterol: 64mg Sodium: 270mg Potassium: 235mg Fiber: 1g Sugar: 28g Vitamin A: 191IU Vitamin C: 1mg Calcium: 112mg Iron: 2mg