During this mandatory quarantine time, I have been cooking and baking way more than usual. Most of us are! I have pulled out some of my “go-to” recipes and have also been using cookbooks that have not been opened in years. Since we have so much time in the house now, I figure I may as well use recipes that I have not prepared in a long time and even try a new recipe every now and then.
I have been baking this Apple Cinnamon Sweet Bread for many years, especially when I find I have an excess of apples in the house. We love apples, so I prepare desserts with apples often. I use whatever apples I have in the house, but I prefer to use the green Granny Smith apples because they are firm, sweet and tart.
I typically drizzle a glaze on top of the bread after it has cooled completely, but during this quarantine time it has been difficult to find powdered sugar for the glaze. This bread is perfectly fine without the glaze if you prefer to omit it. I like my glaze to be thick, so I use less milk for a thicker glaze. For a thinner glaze, use more milk.
I find that I tend to use a little bit more apples and cinnamon than this recipe calls for, which is perfectly fine. It will create a denser bread.
In the past I have occasionally added walnuts or pecans to this bread. And a couple times I have used other fruit such as pears or peaches, instead of the apples for this bread. I still prefer apples though.
You can substitute the regular milk and use almond milk.
This recipe uses a 9×5 loaf pan and takes approximately 50-60 minutes to bake. You can also opt to prepare this recipe for two 8×4 pans (bake 30-40 minutes) or a muffins tin (15-20 minutes).
For the Cinnamon & Brown Sugar Mixture:
Cover photo: Pixabay (All other photos taken by Sheila Christensen Jeanneau)