It has become an annual tradition in our family to take a trip to Country Apple Orchard for a tractor ride out to pick apples. We eat to our heart's content and bring a giant bagful home to pack in school lunches and for baking. The best pairing with apple is cinnamon, of course, so this bread combines the best of both worlds!
And let's not forget to cheer on our favorite NFL team now that the football season is officially underway... Skol Vikings!
Snickerdoodle Apple Bread
Yield: 1 loaf
Ingredients
Bread:
1/2 tsp salt
1 1/2 tsp baking powder
1 1/2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
1/2 cup butter, room temperature
1 cup light brown sugar
1/4 cup granulated sugar
1/2 Tbsp cinnamon
2 eggs, room temperature
1 Tbsp vanilla
1/4 cup milk (I use almond milk)
1 Granny Smith Apple, finely chopped (about 1 cup)
*can substitute any tart, firm baking apple
*toss chopped apple with a little lemon juice to prevent browning
Topping:
2 Tbsp granulated sugar
1 tsp cinnamon
Directions
1. Preheat oven to 335°F. (I have a convection oven. If using a standard oven, increase temperature to 350°F.)
2. Grease loaf pan with Crisco. Line pan with parchment paper (for easy removal) and spray with nonstick cooking spray (see photo below). Set aside.
3. Whisk together salt, baking powder, and flour. Set aside.
4. In stand mixer with paddle attachment, beat butter, both sugars, and cinnamon for 2 minutes on medium speed, scraping sides as necessary. Add eggs and vanilla. Mix until smooth, again scraping sides as necessary.
5. Turn mixer to low and add in flour mixture and milk in alternating additions, starting and ending with flour. Mix until just combined.
6. Fold in apples and stir until just combined.
7. Mix together sugar and cinnamon for topping.
8. Pour 2/3 batter into prepared pan and sprinkle with 1/2 of topping. Layer with remaining batter and sprinkle with remaining topping.
9. Bake for 50-60 minutes, or until bread is set and toothpick inserted into center comes out clean.
10. Allow to cool in pan for 10 minutes, then lift from pan, remove parchment, and transfer to wire rack to cool completely.
11. Serve warm or at room temperature.
12. Store at room temperature for a few days or in refrigerator for longer.
Recipe adapted from Cookies & Cups.
