Name: Apple Cinnamon Bread
Prep time: 30 min
Cook time: 65 min
Total time: 95 min
Yield: 1 loaf
Ingredients: 4 tablespoons bourbon, divided; 1 cup packed light brown sugar, divided into 2 portions: 1½ tablespoons for the apples, the remaining for batter; 1½ teaspoons cinnamon, plus a pinch more for the apple; ½ teaspoon fine salt, plus a pinch more for the apple; 1 large Granny Smith apple; 1⅔ cup all-purpose flour, plus 1 teaspoon; 1 teaspoon baking powder; ½ teaspoon baking soda; 2 large eggs; ½ cup neutral oil; ½ cup crème fraîche; 1 teaspoon Mary’s Cognac Barrel-Aged Madagascar Pure Vanilla Extract; ¼ cup chopped pecans; 1 tablespoon light brown sugar; Small pinch of flaky salt; 1 tablespoon bourbon; 2 tablespoons maple syrup; 1 tablespoon unsalted butter; Small pinch of flaky salt; Crème Fraîche

Sweets

Apple Cinnamon Bread

Author: Mary DiSomma

I love love love having apples around. When my kids were little, we always had a stash of apples—they were a staple in our house. And since we live in the Midwest, there was always a trip to the orchard in the fall. Apple-picking outings are some of my favorite memories, and I still love cooking with apples today.

This apple cinnamon bread recipe is perfect when the weather starts to cool down. It makes a soft apple loaf I can slice up for breakfast, enjoy with a cup of coffee, or put out on the counter when family and friends stop by. If you know me, you know I love to feed my company—you will not go hungry in my kitchen!

I also love taking classic recipes and adding my own little twist, so this apple cinnamon quick bread has a little grown-up element. Bourbon and crème fraîche add richness to the batter, and Granny Smith apples add a wonderful tart flavor that complements the sweetness of cinnamon and brown sugar. Top it off with a bourbon-maple glaze, and you might be making this one all year long!

Crème Fraîche

Crème fraîche is a thickened soured cream. Although you can find it at specialty markets, it’s easy to make at home. You just need to remember to make it ahead – the mixture needs to sit at room temperature for 12 hours.

Ingredients

2 cups heavy cream
2 tablespoons buttermilk

Instructions

Combine the buttermilk and cream in a non-reactive (not metal) container. I usually use a glass bowl. Cover with plastic wrap and allow to sit at room temperature for 12 hours, The mixture will thicken as it sits. Store in the refrigerator in a covered container for up to two weeks

Ingredient Tips

Getting ready to head to the orchard? My Ultimate Guide to Apples covers how to pick the best apples, how to store fresh-picked apples, and which apples are best for different kinds of baking and cooking. It’s a fantastic place to start whether you’re just curious or you’ve just come home from apple picking with a whole lot of apples and need a plan!

I think other varieties of apples would work well in this recipe. Granny Smith is my top choice because its tart flavor adds contrast to the brown sugar, maple syrup, and bourbon. If you can’t find Granny Smith apples, go ahead and use what you have, as long as it’s a firmer variety.

For apple and cinnamon bread recipes, you want apples that hold their shape when baked—some cultivars will get too soft. A firm, slightly tart apple will still feel like an apple when you bite into it. This is also where my apple guide can help. I go into more detail about which apples are best for baking, cooking, and eating fresh.

As written, my recipe uses all-purpose flour. I’d recommend sticking with that for the best texture if you can. If you can’t eat gluten or just want to experiment with a gluten-free flour, choose a one-to-one replacement for all-purpose flour. It will say that on the package. I haven’t tested this particular apple bread recipe with gluten-free flour. Expect the texture to vary depending on the blend you use.

Preparation & Preservation Tips

That coat of flour helps the diced apples incorporate into the batter properly so they don’t all sink to the bottom during baking. Think of this step as a little bit of “glue” to hold the apples in place inside the bread. It’s super simple: you’ll just toss the diced pieces with a teaspoon of flour before gently folding them into the batter. It’s a small step, but it makes a big difference. Trust me!

Macerating the apples helps them absorb the bourbon, brown sugar, cinnamon, and salt before they go into the bread. This step helps build layers of flavor before the loaf even starts baking. The apples themselves get tastier, and nothing goes to waste—the reserved liquid gets combined with other ingredients down the line to make that delectable glaze.

Start checking around the 55-minute mark. Your loaf should be golden brown on top, and a toothpick inserted into the center should come out clean. If you notice the top getting too dark before the center is finished, you can tent the loaf loosely with a piece of aluminum foil for the last 15 minutes or so. After baking, let the bread cool in the pan for about 15 minutes before lifting it out using the parchment overhang. Transfer to a wire rack for the rest of its cooling time.

A dense loaf can result from overworking the dough after you add the flour. For this moist apple cinnamon bread, fold the dry ingredients into the wet ingredients only until you no longer see dry streaks. It’s okay if the batter is kind of lumpy and not completely smooth. This is a quick bread, and for quick breads in general, a light hand is the way to go.

Once the diced apples are folded in, let the batter rest before transferring it to the loaf pan. It might be tempting, but please don’t skip this step! It gives the flour the time it needs to hydrate.

Yes, you can freeze the loaf for later! Once it's completely cool, wrap it tightly in plastic wrap to protect it from freezer burn and moisture loss. Same goes for slices. If you know you’re going to freeze it, consider saving the glaze for serving time. Thaw the bread completely, then add the warm bourbon-maple glaze before serving. The glaze could be stored in the refrigerator for a few days and reheated on the stovetop to loosen it up before use.

Extra Tips

There’s nothing better than a recipe that keeps on giving. I love it when there’s a component I can use in other recipes too! The bourbon-maple glaze in this recipe is one of those little bonuses. Try drizzling it over pancakes or waffles, with a warm bowl of oatmeal, or adding it to yogurt. It would also be delicious over ice cream—especially homemade ice cream. Yum!