Moist, flavorful and delicious Apple Cinnamon Bread perfect for fall!

Ingredients

  • ½ cup brown sugar
  • 1 ½ teaspoons cinnamon
  • ½ cup unsalted Challenge butter 1 stick, room temperature
  • ⅔ cup sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 ½ cups flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt omit if using salted butter
  • ½ cup milk
  • 1 large apple peeled and finely chopped (about 1 ¼ cups chopped) – I used Granny Smith

Directions

  • 1

    Preheat oven to 350°F.

  • 2

    Grease and flour a 9′ x 5′ loaf pan, and/or line with parchment paper.

  • 3

    In a small bowl, combine the brown sugar and cinnamon, and set aside.

  • 4

    In the bowl of an electric mixer, beat butter until smooth, then add white sugar and continue to blend until fully incorporated.

  • 5

    Add eggs and vanilla and blend until well combined.

  • 6

    Slowly add flour, baking powder, salt and then milk, and blend just until all ingredients are well combined. Do not over-mix.

  • 7

    Pour HALF of the batter into the prepared pan.

  • 8

    Top batter with half of the diced apples, and half of the cinnamon sugar mixture.

  • 9

    Press apples and cinnamon sugar into the batter just a bit (with the back of a large spoon).

  • 10

    Pour the remaining batter on top of the apple layer (spread as needed), then top with remaining apples and remaining cinnamon sugar.

  • 11

    Again, press the apples and cinnamon sugar into the batter a bit.

  • 12

    Bake for 50-55 minutes, or until a toothpick inserted in the center of the loaf comes out clean.

  • 13

    Cool in the pan for 15 minutes, then transfer loaf to a cooling rack to continue cooling.