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For the dry mix, you will need: - 2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon salt These dry ingredients are key. They give the loaf structure and help it rise. The flour forms the base, while the baking powder and baking soda add lift. Cinnamon adds that warm, cozy flavor we all love. For the wet mix, gather: - 1/2 cup unsalted butter, softened - 3/4 cup brown sugar, packed - 1/4 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1/2 cup buttermilk (or milk with 1/2 tablespoon vinegar) These wet ingredients bring moisture and richness. The butter adds creaminess, while the sugars create a sweet depth. Eggs bind everything together, and the buttermilk keeps the loaf tender and fluffy. You can also add: - 1/4 cup chopped walnuts These walnuts give a nice crunch. If you prefer a nut-free loaf, feel free to skip them. The apples alone will shine, making this breakfast loaf truly special. Start by preheating your oven to 350°F (175°C). This step ensures even baking. While the oven heats, prepare your loaf pan. You can grease a 9x5-inch loaf pan. Alternatively, line it with parchment paper. This makes it easier to remove the loaf later. In a medium bowl, mix the dry ingredients. Combine 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, and 1/2 teaspoon of salt. Use a whisk to blend these well. In a large bowl, cream together 1/2 cup of softened unsalted butter, 3/4 cup of packed brown sugar, and 1/4 cup of granulated sugar. An electric mixer works best for this. Mix until it is light and fluffy, about 2-3 minutes. Then, add 2 large eggs, one at a time. Make sure to mix well after each egg. Stir in 1 teaspoon of vanilla extract. Gradually add the dry mixture to the butter mix. Alternate this with 1/2 cup of buttermilk. Start and end with the dry mix. Stir until just combined. Finally, gently fold in 2 cups of peeled and diced apples. If you like, add 1/4 cup of chopped walnuts. Pour the batter into your prepared loaf pan. Spread it evenly across the pan. In a small bowl, mix 1 tablespoon of sugar and 1 teaspoon of cinnamon. Sprinkle this mixture over the top of the loaf. Now, place the pan in the preheated oven. Bake for 50-60 minutes. Check it by inserting a toothpick into the center. If it comes out clean, the loaf is ready. Once done, let it cool in the pan for about 10 minutes. Then, turn it out onto a wire rack to cool completely before slicing. To get the best texture, use room temperature butter. It blends well with sugars. Mix until the batter is light and fluffy. This step adds air, making your loaf soft. Adding buttermilk gives a nice tang and moisture. It helps the loaf rise better too. When you fold in the apples, do it gently. You want the pieces to stay whole for texture. If you add walnuts, chop them finely. This way, they blend in without overpowering the apples. One big mistake is over-mixing the batter. Mix just until combined. Over-mixing makes the loaf dense. Also, don’t skip preheating your oven. A hot oven helps the loaf rise properly. If you open the oven door too early, the loaf may sink. Always check the loaf with a toothpick. If it comes out clean, it’s ready. If it’s wet, bake a bit longer. Lastly, don’t rush cooling. Let it cool in the pan for 10 minutes. This helps it firm up before slicing. This apple cinnamon breakfast loaf is great warm or at room temp. You can serve it plain or add a spread. Cream cheese or butter makes it richer. For a fun twist, drizzle honey or maple syrup on top. Pair it with coffee or tea for a nice morning treat. If you have leftovers, try it toasted the next day. A little bit of cinnamon sugar on top makes it special! {{image_2}} You can change up the fruit in this loaf. Instead of apples, try pears or blueberries. These fruits add different flavors and textures. Pears bring a sweet and juicy bite. Blueberries offer a burst of tartness. You can also mix fruits together for a fun twist. Just keep the total amount of fruit around two cups. If you want to try different flours, go for it! Whole wheat flour adds a nutty flavor and more fiber. Almond flour is gluten-free and gives a moist loaf. Oat flour can also work well. You might need to adjust the liquid since these flours absorb more moisture. Start with a little less liquid and add more as needed. Want to cut back on sugar? You can use honey or maple syrup instead. These natural sweeteners add a unique flavor. Just remember, they are liquid, so reduce the other liquids in your recipe. You can also use coconut sugar for a lower glycemic index. It has a rich flavor and works well with cinnamon. To keep your Apple Cinnamon Breakfast Loaf fresh, wrap it tightly in plastic wrap. Store it at room temperature for up to three days. If you want to keep it longer, place it in the fridge. Just remember, it may dry out a bit in the fridge. For longer storage, freeze your loaf. First, let it cool completely. Then, wrap it tightly in plastic wrap, followed by aluminum foil. This helps avoid freezer burn. You can freeze it for up to three months. When you're ready to enjoy it, just remove the wrap and let it thaw in the fridge overnight. To reheat your loaf, slice it first. Then, place the slices in a toaster or oven. Heat them at 350°F (175°C) for about 10-15 minutes. This will make them warm and soft again. You can also use a microwave for quick reheating, but slices may become a bit soggy. Enjoy your warm, tasty loaf! To make this breakfast loaf gluten-free, swap the all-purpose flour for gluten-free flour. Look for a blend that works well in baking. Check for one that has xanthan gum added. This helps to bind the loaf and keep it from crumbling. Yes, you can use many apple types. Crisp apples like Granny Smith or Honeycrisp work best. They add a nice tartness and texture. You can also use softer apples like Fuji or Gala for a sweeter taste. Just make sure to peel and dice them as the recipe says. This loaf is tasty on its own. You can add butter or cream cheese for extra flavor. Serve it with yogurt or a side of fruit for a balanced meal. A warm cup of coffee or tea pairs nicely too. Check if the loaf is done by inserting a toothpick into the center. If it comes out clean, the loaf is ready. You can also press lightly on the top. It should spring back. If it leaves a dent, it needs more time. This blog post covered the key ingredients and steps to make a tasty breakfast loaf. We went through mixing dry and wet ingredients, along with optional add-ins for flavor. I shared tips to avoid common mistakes and offered serving ideas. You can try different fruits, flours, and sugars to make your loaf unique. Remember, store it properly for the best taste later. Now, you are ready to bake and enjoy your delicious breakfast loaf!

Apple Cinnamon Breakfast Loaf

Delight your mornings with this scrumptious apple cinnamon breakfast loaf! This easy-to-follow recipe combines soft, diced apples and warm cinnamon for a comforting treat that’s perfect for breakfast or brunch. With just a few simple ingredients, you can create a loaf that will fill your home with inviting aromas. Ready to get baking? Click through to discover the full recipe and make your mornings sweeter!
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Ingredients
  

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 cup unsalted butter, softened

3/4 cup brown sugar, packed

1/4 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/2 cup buttermilk (or milk with 1/2 tablespoon vinegar)

2 cups peeled and diced apples (about 2 medium apples)

1/4 cup chopped walnuts (optional)

1 tablespoon sugar and 1 teaspoon cinnamon for topping

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.

    Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, and salt. Set aside.

      Cream Butter and Sugars: In a large bowl, using an electric mixer, cream the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes).

        Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

          Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the butter mixture, alternating with the buttermilk. Start and end with the dry ingredients. Mix until just combined.

            Incorporate Apples and Walnuts: Gently fold in the diced apples and chopped walnuts (if using) until evenly distributed in the batter.

              Prepare for Baking: Pour the batter into the prepared loaf pan and spread it evenly. In a small bowl, mix the tablespoon of sugar and teaspoon of cinnamon, then sprinkle it over the top of the loaf.

                Bake: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

                  Cool and Serve: Allow the loaf to cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely before slicing.

                    Prep Time: 15 minutes | Total Time: 1 hour 10 minutes | Servings: 10 slices