Apple Cinnamon Bread

This moist apple and cinnamon bread is loaded with fresh apples, lots of warming cinnamon spice and the perfect caramel undertones of brown sugar. This dairy free apple bread is going to be your favourite for morning tea with a cup of tea or coffee this Autumn!

Course Breakfast, Morning Tea

Cuisine American

Prep Time 15

Cook Time 1 10

Total Time 1 25

Servings thick slices

Calories 375kcal

Author Sally

Equipment

Ingredients

1 ½ cups apples peeled and chopped into bite sized chunks
¼ cup brown sugar
1 teaspoon ground cinnamon

For the loaf:

1 ¾ cups plain flour
1 teaspoon ground cinnamon
½ teaspoon ground ginger
1 teaspoon baking powder
½ teaspoon bicarbonate of soda
¼ teaspoon salt
½ cup canola oil
¾ cup light brown sugar
2 eggs room temperature
½ cup coconut yoghurt
1 teaspoon vanilla extract
½ cup dairy free milk

Instructions

Preheat the oven to 180°C/350°F and line a 8x4 inch baking tin with baking paper and a light spray of cooking oil.
Place the peeled and chopped apples in a large mixing bowl and add the brown sugar and ground cinnamon. Toss the mixture well until the apples are thoroughly coated. Set aside while you prepare the batter.
In a separate bowl, combine the flour, ground cinnamon, ground ginger, baking powder, bicarbonate of soda, and salt. Set this dry mixture aside.
In a large bowl, whisk together the canola oil and brown sugar. Add the eggs and mix until fully combined. Then, stir in the vanilla extract and coconut yoghurt until well incorporated.
Gradually add half of the dry ingredients to the wet mixture, followed by half of the milk, whisking until just combined. Repeat with the remaining dry ingredients and milk. Be careful not to overmix; stop as soon as the batter comes together.
Pour half of the batter into the prepared pan, then layer half of the apple mixture on top. Repeat with the remaining batter and apples, ensuring to include any liquid from the apples.
Bake in the preheated oven for 60-70 minutes, or until a skewer inserted into the bread comes out clean. If the top begins to darken too much, cover it lightly with aluminium foil for the remainder of the baking time.
Oven times may vary, so start checking for doneness at 60 minutes and adjust accordingly.
Allow the apple cinnamon bread to cool in the pan for about an hour before slicing and enjoying while still warm!

Notes

You can use either a 8 x 4 inch loaf pan or a 9 x 5 inch loaf pan for this recipe, the latter will just result in a slightly less high loaf than those in my photos.

Nutrition