This Apple Cinnamon Loaf Cake is so yummy and full of traditional fall flavors! Fresh fruit pieces and warm spices come together for a perfectly simple bread that's great as breakfast or a snack.
It's technically November, which means I don't have to start posting Christmas things until December 1st... right?! I am squeezing in this last-minute autumn recipe just because it's SO good and you all need to know about it. I hadn't posted an apple recipe yet this season, and I also have been neglecting my breads category... so, 2 birds 1 stone. This Apple Cinnamon Loaf Cake combines all of your favorite cozy flavors in one easy peasy quick-bread! And it has fruit, which means it's healthy. Obviously.
The last time I posted something including apples was over the summer, when I shared this amaaaazing Italian apple cake. While we do love it, that seems like more of a summer-spring dessert, no? This apple cinnamon loaf cake is like the fall version of the same sort of thing. ALSO, I'm sorry, I hate the word moist and I'm sure you do too, but this bread is exactly that! I can't find a better word to describe it. It's like a soft, delicious pillow of all the best things about autumn. While this version is with apples, you might have noticed I kind of have a love affair with pears too, so that would be a delicious variation!
I have a confession to make. I am really, thoroughly upset that a bunch of bloggers have been sharing Christmas stuff since like... November 1st! While YES, I am well aware that I did that too, that was for a specific project and not an all-around blog theme thing. SIGH. Let me have my cinnamon, pumpkin, apple, sweet potato nonsense for a little longer before you bombard me with your peppermint. Also because I don't even like peppermint. Ahem. BUT I digress! This apple cinnamon loaf cake is basically like fall in a pan! Make it! I know you'll become as obsessed as I have!
- *for the apples*
- 2 apples, peeled and diced {about 3 cups}
- ⅓ cup sugar
- 1-2 tablespoon water
- *for the cake batter*
- 1 cup (2 sticks) unsalted butter, at room temperature
- 2 cups all-purpose flour
- 1 cup whole wheat pastry flour
- 2½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon freshly grated nutmeg
- 1 teaspoon salt
- 1¾ cup packed light brown sugar
- 3 eggs
- ½ cup whole milk
- *NOTE: you can just use all-purpose flour instead of doing half white/half wheat. Use the same amount!*
- *for the glaze*
- ½ cup powdered sugar
- 1-2 tablespoon apple juice
- Preheat oven to 350 F.
- Butter and flour your loaf pans, making sure to tap out excess flour.
- In a medium nonstick pot over medium-high heat, combine the apples, sugar, and water.
- Cook, covered and stirring occasionally, until apples soften, about 15 minutes. When cooked, set aside so they can cool off.
- In a medium bowl, sift together the flours, baking powder, baking soda, cinnamon, nutmeg, and salt. In the bowl of a stand mixer, beat together butter and brown sugar until pale and fluffy, about 4 minutes.
- Add eggs, one at a time, beating until one is completely incorporated before adding the next.
- Add in the flour in 3 additions, alternating with the milk, and ending with the dry ingredients.
- Stir in the caramelizes apples.
- Divide batter evenly between the two prepared pans, and bake until deep golden brown, and a toothpick inserted in the center comes out clean, about 50 minutes. If top starts getting too brown but the inside isn’t done yet, cover with aluminum foil.
- Let cool in the pan before transferring to a plate.
- When ready to serve, mix together the powdered sugar and apple juice for the glaze, and drizzle on top.
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