Layered Apple and Cinnamon Loaf
This loaf has one of my favorite fall flavor combos- apple and cinnamon. They are baked perfectly into this lovely loaf!
Servings: 10 servings
- 1/3 cup brown sugar I love to use a dark brown sugar
- 2 teaspoons cinnamon
- 1/2 cup canola oil
- 1/2 cup granulated sugar
- 2 eggs
- 1 1/2 teaspoon vanilla
- 3/4 cup all purpose flour remember anytime you measure flour to fluff the flour first, then measure by adding it to your measuring cup with a fork.
- 3/4 cup whole wheat pastry flour remember anytime you measure flour to fluff the flour first, then measure by adding it to your measuring cup with a fork.
- 1/4 teaspoon ground nutmeg
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup plain Greek yogurt you can also use regular yogurt or sour cream if you prefer
- 1-2 cup apples- peeled and cubed
Be sure and read instructions all the way through before starting.Preheat oven to 350 degrees. Butter or spray your 8x4 loaf pan. Set aside. Mix your brown sugar and cinnamon together in a small bowl and set aside. Mix together your flours, baking powder, salt and nutmeg together and sets aside. Add your oil and granulated sugar to bowl. Mix well. Add eggs and vanilla and mix again. Next is the flour mixture. This time only mix to barely combine. Last is the greek yogurt or sour cream. Again, only mix to combine. Now, add half your batter to the prepared pan. Add half your chopped apples to the bottom layer of batter, press in, then sprinkle with half your brown sugar/cinnamon mix. Add the remaining batter, the last half of apples (make sure to press in to the batter), then the last of the brown sugar and cinnamon. Place in oven. Bake for about 30-45 minutes. The time will depend on the actual temp of your oven and the thickness of your pan. The loaf will be a deep golden brown. I like to check with a toothpick, but keep in mind your have chunks of apples in this bread, so make sure it isn't baked apple sticking to the toothpick!Once it is baked, remove and place on cooling rack in pan for at least 5 minutes. This will give the bread time to pull away from the edges of the pan. The carefully flip upside down to remove the loaf. This is perfect while it is still hot. It is great cool. It is awesome the day after as well. Honestly, it is just really good. If you are storing overnight, make sure and wrap tightly with saran wrap or store in an airtight container. It is also really good with a cold glass of milk!Now, sit back and enjoy. You deserve it.