This Layered Apple and Cinnamon Loaf is a great way to celebrate the beginning of Autumn. It is simple to make, loaded with seasonal apples, and laced with plenty of cinnamon. I love baking it, enjoying it the day of baking, then having the leftovers for breakfast.
The layered apple cinnamon loaf is made with a few components. Start with a great whole grain batter, add half to the pan, layer in half the apples, half your brown sugar cinnamon, the last of the batter, apples, and top with the remaining cinnamon sugar. That is it. It can easily be made into muffins or even a mini loaf, but I chose to make it into loaves for this recipe.
Before starting the batter, make sure your cinnamon brown sugar is ready and apples are chopped. The cinnamon brown sugar is just that…cinnamon and brown sugar.
Mix well to make sure the cinnamon is evenly distributed.
The apples are peeled, cored, and chopped into chunks. I have seen some people grate their apples, but I really like the chunks. This is personal of course, if you don’t want the chunks, grate it! We also love gala apples, so this is what I used. If you prefer the granny smith or honey crisp, go for it!
The batter is really simple to make. No mixer required. Combine your dry ingredients minus the sugar in a small bowl.
For my flours, I used a combo of all-purpose flour and whole wheat pastry flour. I highly recommend grinding your own grains if you are able, the product is just so much better. I have been using Nutrimill for years and love it! Whole wheat pastry flour comes from soft winter wheat. I have been buying this soft wheat from a great farm in Washington, Farm Fresh Wheat, and just love the grain.
Of course, if you aren’t interested in grinding your own grains, buy it! You can also use 100% all-purpose if you prefer.
In another bowl add your oil and sugar. You can also use melted butter in the place of oil, but I love how tender baked goods are when you use oil.
Mix and add in eggs, pumpkin puree, and vanilla.
Once they are mixed in, add the dry ingredients, and mix only to combine. Be careful not to overmix at this point.
The more you mix this batter, the tougher it will get. I only mix just to combine.
Add half your batter to the prepared loaf pan. To the batter, place half your chopped apples and gently press into the batter.
Top with half your cinnamon sugar. The repeat the process with the remaining batter, apples, and cinnamon sugar.
When it comes to baking with whole grains, one of the most important factors to remember is not to over bake. The whole grains will absorb more liquid than all-white flours. To combat that absorption, under baking just SLIGHTLY is key.
All baked goods will continue to cook after they are removed from the heat source, this is called carry overcooking. If you bake a baked good until it is completely done, it will dry slightly as it continues to bake. I like to check by touch, but this may be a little tricky if you have never used this method. I gently press the very center of the loaf. What I am looking for is that very center to be SLIGHTLY underdone. You can also check this with a toothpick. You want it to come out SLIGHTLY wet still. Remember, this is only SLIGHTLY! There, did I say that enough times? 🙂
Here is your lovely finished product. I cannot even tell you how wonderful my house smelled. It was a little cool the day I made this, so combining that cooler weather with the smell of apples and cinnamon baking was just a dream!
If you want, you can also do 3 layers instead of the 2. It will make for thinner layers of batter and more apples and spice, but still so good!
We love this served with a glass of cool milk, just like we do with most baked goods!
This Layered Apple and Cinnamon Loaf is amazing, but I also have a ton of other whole grain recipes too. Check them out and see if there are others you are interested in as well.