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Here is another fun fall quick bread to try. I love how my Pumpkin Zucchini Bread turned out, but this Cinnamon Apple Bread looked delicious too so I really wanted to try it. It’s a great way to use up extra fall apples, and this bread freezes well if you want to make more than one loaf.
1 c. brown sugar
1/4 c. vegetable oil
1/2 c. applesauce
2 c. apples, peeled and chopped
1/4 c. buttermilk
1 tsp. vanilla extract
3 c. flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
2 tsp. cinnamon
1/2 c. flour
1/4 c. brown sugar
1/4 c. butter
1 tsp. cinnamon
Preheat oven to 350 degrees. Grease and flour 2 loaf pans or 6 mini loaf pans.
In a large mixing bowl, mix together brown sugar, vegetable oil, eggs, and applesauce. Stir in the buttermilk, apples, and vanilla extract.
Stir in flour, baking soda, baking powder, salt, and cinnamon, mixing until just combined. Pour into prepared baking pans.
In a small bowl, mix together topping ingredients until a crumb consistency. Sprinkle the topping on top of the loaves.
Bake for about 35-45 minutes, or until a toothpick inserted in the center of the bread comes out clean (mini loaves take less time to bake then full loaves).
Let the bread cool in the pan for 10-15 minutes and then remove it from the pan and let it finish cooling on a wire baking rack.
This bread freezes very well. Make several loaves to freeze and give away as gifts during the holidays!
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