Happy Fall! Yesterday we spent the later of the day apple picking at a fruit farm just a little outside of the city. Fall is especially my favorite time of the year because of events like this. I love baking, especially when the weather has just begun to cool down and you can leave the windows open while spending an afternoon in the kitchen. I am sure we will either run out of apples or my family will grow tired of eating all-things-apples before I can try all the recipes I want to, but I sure am going to try and cram as many in as I can!
So I deem this and possibly next week as “Apple Recipe Week(s).” This first recipe is Apple Cinnamon Bread, something that didn’t take very many apples (just 1 large to be precise) but smells and tastes like you baked a dozen. You don’t need to visit a fruit farm to make these recipes, unless you really want to. Most only ask for a handful of apples or less.
- ½ cup light brown sugar, packed
- 1 ½ teaspoon ground cinnamon
- 2/3 cup granulated sugar
- ½ cup butter, softened
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ cup whole milk
- 1 apple, cored and peeled
- Start by preheating your oven to 350 degrees and greasing a 9x5 loaf pan.
- Dice the apple into small pieces. Set aside.
- In a small bowl, combine brown sugar and cinnamon; mixing with a spoon until combined. Set aside.
- In a large bowl, add granulated sugar and butter and beat with either a handheld mixer or using a stand mixer on medium speed until smooth.
- Add eggs and vanilla, mix on medium speed until combined. Next add flour, baking powder and milk; mixing on medium speed again until smooth and well combined.
- Pour half of the batter into greased loaf pan. Add half of the diced apples on top, patting gently with the back of a spoon to combine them to batter. Sprinkle half of the sugar and cinnamon mixture.