Indulge in the Perfect Fall Treat: Cinnamon Apple Bread with Streusel & Glaze

Warm up your kitchen this fall with the irresistible aroma of homemade Cinnamon Apple Bread. This delightful quick bread features tender, spiced apples, a generous crumble of cinnamon streusel, and a luscious drizzle of simple white icing, making it the quintessential autumn treat.

This Cinnamon Apple Bread recipe, while a celebration of fall flavors, is also a tribute to an unsung hero in my kitchen: the humble oven thermometer. Time and time again, this small but mighty tool has safeguarded my baking endeavors, ensuring consistent, perfectly cooked results. Its importance cannot be overstated, especially when it comes to delicate bakes like quick breads.

I learned this lesson the hard way, or rather, the easy way, thanks to my trusty thermometer. Even after my first one met an unfortunate demise, shattering into pieces at the bottom of my oven, its replacement quickly proved to be an invaluable investment. It’s more than just a kitchen gadget; it’s a grocery saver, preventing wasted ingredients and the frustration of a failed recipe.

Moving into a new home often means recalibrating your culinary expectations, particularly when it comes to your oven. Ovens, much like people, can be incredibly fickle. You might dutifully set the dial to 350°F, confidently assuming precision, but the reality is often far from accurate. Oven temperatures can vary wildly, sometimes by as much as 50 degrees, which is a significant margin in the world of baking.

In my previous apartment, my electric oven was relatively accurate up to 400°F. However, if I dared to push it higher, say to 450°F, I’d find it consistently under-heating by 25°F, actually reaching only 425°F. This required constant mental adjustments and a good understanding of my oven’s quirks.

My current gas oven, however, presented a new challenge: it runs 25°F HOTTER than its displayed temperature. This was a complete surprise to me, as I had always encountered ovens that ran cooler. The knob on this particular oven is also peculiar; it lacks markings for intermediate temperatures like 325°F, 375°F, or 425°F. Initially, I misinterpreted this to mean these temperatures were simply unattainable, leading to further confusion.

When I tried to set it between 350°F and 400°F, the thermometer would consistently jump to 400°F. My immediate thought was, “Great, it just defaults to the next full increment.” It wasn’t until a crucial baking moment last week that the realization dawned on me: my oven’s 25°F discrepancy was the key. Setting the dial to 350°F actually yielded the perfect 375°F I needed. Without my trusted oven thermometer, I would still be in the dark, potentially ruining countless batches of baked goods.

I personally use this specific oven thermometer from OXO (affiliate link), and I highly recommend it. OXO even offers replacements for disintegrated thermometers, showcasing their commitment to quality. Regardless of the brand you choose, the critical takeaway is to use one religiously, especially when baking. Accurate temperature control is the bedrock of successful baking, preventing everything from burnt edges to doughy centers.

And accurate temperature is absolutely paramount when you’re baking something as delightful as this Cinnamon Apple Bread. Quick breads, by their very nature, require precise oven temperatures to achieve that perfect rise and even bake. An oven that’s too hot can cause the exterior to set too quickly, leaving the inside raw and underbaked. Conversely, an oven that’s too cool might prevent proper leavening, resulting in a dense, heavy loaf.

Without the correct temperature, you often end up with a disappointing result: golden brown, potentially overbaked edges, while the center remains a gooey, uncooked batter. This imbalance is not only frustrating but also wastes precious ingredients and time. A properly calibrated oven ensures your quick bread develops a beautiful golden crust, a light and tender crumb, and is cooked thoroughly from edge to center.

The inspiration for this recipe bloomed earlier this month when my parents and I embarked on a wonderful apple-picking adventure. We managed to gather an impressive 12 pounds (!) of crisp, fresh apples. Our haul included beloved varieties like Empire and Gala, alongside a more unique find called Cox’s Orange Pippin, a type I hadn’t encountered before but promised a delightful tartness. With such a bounty, my mind immediately turned to new ways to enjoy them.

Having already posted so many apple recipes over the years, I initially found myself pondering what culinary creation was left to explore. However, the vision of a comforting apple bread, crowned with a crunchy cinnamon streusel, soon took shape. To my surprise, this was one of the few classic apple recipes I hadn’t yet shared.

To be completely honest, I initially hesitated to post a recipe for apple cinnamon bread, thinking it might be too “simple.” Often, as recipe developers, we strive for complexity or unique twists. Yet, sometimes I forget the profound truth that simple recipes are often the very best. Their accessibility, comforting flavors, and consistent deliciousness make them enduring favorites in kitchens worldwide.

After all, some of my most popular recipes are testaments to this very principle. My banana chocolate chip bread, mini banana bread, and double chocolate banana bread recipes consistently receive high praise because they deliver on taste, texture, and ease. This Cinnamon Apple Bread joins those ranks, proving that sometimes, the most straightforward combinations yield the most satisfying results.

The cinnamon streusel on top was a delightful, last-minute inspiration. I knew I wanted to incorporate some kind of cinnamon crunch, whether through a swirl within the batter or a hidden filling. Ultimately, I opted for a generous topping, much like you’d find on a classic crumb cake. This adds a fantastic textural contrast and an extra burst of cinnamon-sugar flavor with every bite.

To put the finishing touch on this autumnal masterpiece, I drizzled a simple yet elegant white icing over the cooled loaf. A crucial tip for the glaze: ensure the bread is completely cooled before applying the icing. If the bread is still warm, the icing will melt right into the crumb, disappearing and leaving you with a less visually appealing, and less flavorful, finish. Allowing it to cool completely ensures the glaze sets beautifully, creating a lovely sweet crust that complements the spiced bread.

Cinnamon Apple Bread

Yield:
1 loaf

Prep Time:
30 minutes

Cook Time:
50 minutes

Total Time:
1 hour 20 minutes

Warm up your kitchen for fall baking with Cinnamon Apple Bread topped with cinnamon streusel and a simple white icing.

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon table salt
• 1/2 cup (8 tablespoons or 4 ounces) unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1/2 cup whole milk, room temperature
• 1 cup finely chopped peeled apple (roughly 1 small apple)
• 1/2 cup chopped walnuts or pecans

Streusel

• 1/4 cup packed brown sugar
• 2 tablespoons all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon table salt
• 1/4 cup (4 tablespoons or 2 ounces) cold unsalted butter, cut into 4 pieces

Glaze

• 6 tablespoons powdered sugar
• 1 teaspoon milk
• 1/4 teaspoon vanilla extract

Instructions

1. Preheat oven to 325°F. Lightly grease a 9×5 loaf pan. Remember to confirm your oven’s actual temperature with an oven thermometer for best results.
2. First, make the streusel: In a medium bowl, combine the brown sugar, flour, cinnamon, and salt. Using a pastry blender or two forks, cut in the cold butter until the mixture resembles coarse crumbs with small pebbles. Refrigerate this mixture until you’re ready to use it.
3. In a separate large bowl, whisk together the flour, baking powder, ground cinnamon, and salt until well combined. Set aside.
4. In another large bowl (or the bowl of a stand mixer), beat together the softened butter and both granulated sugar and packed brown sugar until the mixture is light, fluffy, and creamy, typically about 2-3 minutes. Scrape down the sides of the bowl as needed.
5. Beat in the eggs, adding them one at a time and mixing well after each addition until fully incorporated. Then, beat in the vanilla extract until just combined.
6. Gradually add the dry flour mixture to the wet ingredients, alternating with the room temperature milk. Begin and end with the dry ingredients, adding the flour in three additions and the milk in two. Mix on low speed until just combined, being careful not to overmix. Gently fold in the finely chopped peeled apple and chopped nuts (walnuts or pecans).
7. Transfer the prepared batter evenly into the lightly greased 9×5 loaf pan. Distribute the chilled streusel topping evenly over the surface of the batter.
8. Bake for 50-60 minutes, or until a wooden toothpick inserted into the center of the loaf comes out clean or with only moist crumbs attached. If the top begins to brown too quickly, you can loosely tent it with aluminum foil. Once baked, cool the bread in the pan for 15 minutes before inverting it onto a wire rack to cool completely. This is crucial before glazing.
9. Make the glaze: In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. If the glaze is too thick, add a tiny touch more milk (a quarter teaspoon at a time). If it’s too thin, whisk in a little more powdered sugar until you reach your desired consistency. Drizzle the glaze generously over the completely cooled bread. Allow the glaze to harden for about 15-20 minutes before slicing and serving. Store any leftover bread in an airtight container at room temperature for up to 1 week to maintain freshness.

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