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Homemade apple bread loaf served with fresh apples and tea
Olga Bux

Apple Bread with Fresh Apples and Cinnamon

Moist homemade apple bread packed with fresh apple chunks and warm cinnamon, made with a combination of all-purpose and rice flour and finished with sliced almonds.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 330
Ingredients Method Notes

Ingredients
  

Dry ingredients
  • - 125 g about 1 cup all-purpose flour
  • - 155 g about 1 cup rice flour
  • - 2 tsp ground cinnamon
  • - 1 tsp baking powder
  • - 1 tsp baking soda
  • - ¾ tsp salt
  • - ½ tsp ground ginger
  • - ¼ tsp ground nutmeg
Wet ingredients
  • - 2 large eggs
  • - 100 g ½ cup granulated sugar
  • - 125 g about ⅓ cup apple jam
  • - 120 ml ½ cup neutral oil
  • - 60 ml ¼ cup milk
  • - 2 tsp vanilla extract
Add-ins
  • - 250 g about 2 cups apples, peeled and diced
  • - 20–30 g about ¼ cup sliced almonds

Method
 

  1. Preheat the oven to 350°F (175°C). Grease or line a 9 x 5-inch loaf pan.
  2. Whisk together the all-purpose flour, rice flour, cinnamon, baking powder, baking soda, salt, ginger, and nutmeg.
  3. In a separate large bowl, whisk the eggs and sugar. Add the apple jam, oil, milk, and vanilla and mix until combined.
  4. Add the dry ingredients to the wet ingredients and mix just until combined.
  5. Gently fold in the diced apples.
    Apple bread batter with chunks of fresh apples folded into the mixture
  6. Transfer the batter to the prepared loaf pan and smooth the top.
  7. Sprinkle with sliced almonds.
  8. Bake for 55–65 minutes, or until a toothpick inserted into the bread comes out clean or with a few moist crumbs.
  9. Cool in the pan for 10–15 minutes, then transfer to a wire rack and allow to cool before slicing.

Notes

For the best texture, use firm apples and cut them into relatively small pieces.
Do not overmix the batter after adding the flour.
If the top becomes too dark before the center is fully baked, loosely cover the loaf with aluminum foil.
This recipe contains rice flour but is not gluten-free, because it also contains wheat flour.
Baking time may vary slightly depending on your loaf pan and oven.