Snickerdoodle Apple Bread
A cinnamon-sugar loaf studded with finely chopped Granny Smith apple and topped with a snickerdoodle-style cinnamon sugar. Store airtight for up to 3 days.
Ingredients
| 1/2 tsp | 2.5 ml | kosher salt |
| 1 1/2 tsp | 7.5 ml | baking powder |
| 1 1/2 cups | 360 ml | flour |
| 1/2 cup | 120 ml | butter, room temperature |
| 1 cup | 240 ml | light brown sugar |
| 1/4 cup | 60 ml | granulated sugar |
| 1/2 tbsp | 7.5 ml | cinnamon |
| 2 | eggs | |
| 1 tbsp | 15 ml | vanilla |
| 1/2 cup | 120 ml | milk |
| 1 | Granny Smith apple, peeled and finely chopped | |
| 2 tbsp | 30 ml | Topping: granulated sugar |
| 1 tsp | 5 ml | Topping: cinnamon |
Instructions
- Preheat oven to 350°F.
- Spray a 9×5 loaf pan with baking spray. Line bottoms and up the ends with a strip of parchment paper (for easy removal) and spray again. Set aside.
- Whisk together salt, baking powder and flour. Set aside.
- In bowl of stand mixer beat butter, both sugars and cinnamon for 2 minutes on medium speed, scraping sides as necessary. Add in both eggs and vanilla and continue mixing until smooth, again scraping sides as necessary.
- Turn mixer to low and add in flour mixture and milk in alternating additions, starting and ending with flour. Mix until just combined.
- Finally add in apples and stir until just combined and pour batter into prepared pan.
- Mix together the sugar and cinnamon for topping and sprinkle on top of batter.
- Bake for 50-55 minutes until bread is set and toothpick inserted into the center comes out clean.
- Allow to cool in pan for 10 minutes and then remove and transfer to a wire rack to cool completely.
- Serve warm or at room temperature.
Notes: Store airtight for up to 3 days.