Okay, in my world I have made the transition to the fall… let’s not talk about the fact that it’s still in the 80s or 90s every day! So apples, pumpkins, moms and pumpkins is all I can think about!
I made this apple cinnamon bread last weekend to prepare for the momentous occasion of college soccer starting again and I wanted to share it with you today.
This bread is incredibly delicious. (I know I made that word up, but believe me, it guarantees its own superlatives!)
1/3 cup of brown sugar (unpacked)
1 teaspoon of ground cinnamon
2/3 cup of white sugar
1/2 cup butter, softened, reduced fat, soft
1 1/2 teaspoons vanilla extract, imitation, alcohol-free
1 1/2 cups of all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk, fat free
1 apple, peeled and chopped
Preheat the oven to 350 degrees. Grease and flour a 9 x 5 inch bread pan. Mix brown sugar and cinnamon in a bowl and set aside. Beat white sugar and butter in a bowl using an electric mixer until smooth and creamy. Beat eggs, one at a time, until incorporated; add vanilla extract.
Combine flour and baking powder in another bowl; mix with creamy butter mixture. Mix milk with dough until smooth. Pour half of the dough into the prepared bread pan. Then add half of the apples and half of the brown sugar and cinnamon mixture. Put the apple mixture in the dough.
Pour remaining dough over apple layer; cover with remaining apples and add more brown sugar-cinnamon mixture. Tap apples lightly to coat them in batter; swirl brown sugar mixture around apples with a finger or spoon.
Bake in a preheated oven until a toothpick inserted in the center of the bread comes out clean, 30 to 40 minutes.