Ingredients

1 Granny Smith apple, quartered, cored, thinly sliced 3 mm (1/8″) thick

1 1/2 tbsp demerara sugar (or turbinado sugar)

1/4 tsp cinnamon powder

3 cups diced Granny Smith apple (1/2” cubes, skin on, approx 2 large apples)

1 tsp cinnamon powder

3 tbsp brown sugar

1 tsp cinnamon powder

1/2 tsp ginger powder

1/4 tsp allspice (or mixed spice)

1 3/4 cups plain / all-purpose flour

1 tsp baking powder

1/2 tsp baking soda, sifted

1/4 tsp cooking / kosher salt

3/4 cup brown sugar

3/4 cup plain unsweetened yogurt (or sour cream), at room temperature

2 eggs, at room temperature

1/2 cup canola oil (or other neutral flavored oil)

1 tsp vanilla extract

1 cup walnuts, toasted and roughly chopped into 1 cm (1/3″) pieces

Instructions

Step 1: Preheat your oven to 200°C (390°F) or 180°C (fan). Position a shelf in the middle of the oven for even baking.

Step 2: Prepare a 21.5 x 11.5 x 7 cm (4.5 x 8.5 x 2.75″) loaf pan by spraying it with canola oil. Line the long sides and base with a single piece of parchment paper, leaving an overhang for easy removal. Don’t worry about the short sides.

Step 3: In a small bowl, mix the demerara sugar with 1/4 tsp cinnamon powder for the topping, then set aside.

Step 4: Combine the diced apples, 1 tsp cinnamon powder, 3 tbsp brown sugar, 1 tsp cinnamon powder, 1/2 tsp ginger powder, and 1/4 tsp allspice in a bowl. Let this mixture sit while you prepare the batter to allow the apples to sweat, enhancing their flavor.

Step 5: Whisk together the dry ingredients—flour, baking powder, sifted baking soda, salt, and 3/4 cup brown sugar—in a large bowl. In another bowl, whisk the wet ingredients: yogurt, eggs, canola oil, and vanilla extract. Pour the wet mixture into the dry ingredients and whisk just until smooth.

Step 6: Gently fold the spiced apple mixture (including its juices) and toasted walnuts into the batter. The batter should be thick but spoonable, not runny or like thick dough. Scrape the batter into the prepared loaf pan and smooth the surface.

Step 7: Arrange thin apple slices, fanned and overlapping, on top of the batter. Use about three-quarters of the sliced apple to cover the surface evenly. Sprinkle the cinnamon sugar topping evenly over the arranged apple slices.

Step 8: Bake for 60 minutes. Then loosely cover the bread with foil and bake for an additional 25 minutes, or until a skewer inserted into the center comes out clean.

Step 9: Let the bread rest in the pan for 15 minutes. Use the parchment paper overhang to lift it out onto a wire rack. Allow it to cool completely, at least 1 hour, before slicing.

Step 10: Serve plain for moist, flavorful bread, or lightly toasted with butter for extra indulgence.

Tips & Variations

Use tart Granny Smith apples for a balance of sweetness and acidity, which complements the warm spices perfectly.

Substitute plain yogurt with sour cream for a richer texture and tangy flavor.

To add more texture, try tossing in some raisins or dried cranberries along with the walnuts.

Toast walnuts gently in a dry pan to boost their flavor before adding them to the batter.

Line the pan carefully with parchment paper to ensure the loaf lifts out easily without breaking.

FAQs

Can I use a different type of apple?

Yes, but Granny Smith is recommended for its tartness and firm texture. Sweeter apples may make the bread less balanced and more mushy.

Is it possible to make this bread dairy-free?

Absolutely. Use a non-dairy yogurt alternative and an oil of your choice to keep the bread moist without dairy.

Dessert

Cinnamon Apple Bread Recipe

Introduction