Best 20 Cinnamon Apple Bread Recipes

APPLE-CINNAMON BREAD PUDDING

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a glass, deep-dish pie dish.
• Stir together sugar and cinnamon in a small bowl. Whisk milk and eggs together in a separate bowl.
• Butter one side of each slice of bread, and cut into cubes. Spread 1/2 of the bread cubes into the prepared pie dish, sprinkle with 1/2 of the cinnamon-sugar mixture, and 1/2 of the shredded apples. Repeat layers once more with remaining bread cubes, cinnamon-sugar mixture, and apples. Pour milk-egg mixture over the top and let sit until bread cubes are moist, about 10 minutes.
• Bake in the preheated oven until top is crispy, 40 to 50 minutes. Let cool for at least 20 minutes before serving.

EASY CINNAMON APPLE RAISIN BREAD

Steps:

• Preheat oven to 350 degrees.
• Take peeled and chopped apples and place them in a micowave safe bowl.
• Add water to the apples and microwave for 1 to 1 1/2 minutes.
• Combine apples and all remaining ingriendients and mix thoroughly.
• Pour mixture into a greased loaf pan.
• Bake for 1 hr to 1 hr 15 minutes.
• When done let sit for 15 mins before removing from pan and placing on a wire rack.
• Enjoy!

CINNAMON-APPLE-PECAN BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5x3-inch loaf pan.
• Combine apples, 4 tablespoons butter, honey, 1 tablespoon cinnamon, and cinnamon stick in a saucepan over medium heat. Cover with a lid and cook, stirring frequently, about 10 minutes.
• While apples are simmering, sift flour, baking powder, and salt together in a bowl.
• Combine remaining 8 tablespoons butter, remaining 1 tablespoon cinnamon, and sugar in the bowl of a stand mixer. Beat together until light and fluffy. Add eggs one at a time; beat until fully incorporated. Add vanilla extract.
• Discard cinnamon stick and mash cooked apples. Add mashed apples and pecans to the batter. Use a rubber spatula to mix in flour mixture until just incorporated. Transfer batter to the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour. Cool on a wire rack.

FRESH APPLE-CINNAMON BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8x4-inch loaf pans.
• Whisk sugar, oil, eggs, vanilla, cinnamon, salt, baking soda, and baking powder together in a large mixing bowl. Stir in flour just until evenly mixed. Add apples and walnuts; stir until well blended. Pour into the prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted into the center of each loaf comes out clean, 55 to 65 minutes.

APPLE CINNAMON OATMEAL BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a 9x5 inch loaf pan.
• In a large bowl, cream together the butter and sugar until light and fluffy. Mix in applesauce, cinnamon and one packet oatmeal. Stir in the eggs one at a time, beating well with each addition. Mix in the baking soda and flour. Pour batter into prepared pan and sprinkle with remaining packet of oatmeal.
• Bake in preheated oven for 60 minutes, until a toothpick inserted into center of the loaf comes out clean.

CINNAMON APPLE QUICK BREAD WITH APPLE CIDER GLAZE

Steps:

• Heat oven to 350 degrees. Butter and flour an 8 1/2-inch-by-4 1/2-inch loaf pan. In a medium bowl, whisk together flour, baking powder, cinnamon, salt, nutmeg and cloves. In a large bowl, whisk together the oil, applesauce, sugars, eggs and apple.
• Fold the dry ingredients into the wet ingredients until just combined. Transfer to the prepared pan and bake until a toothpick inserted into the center comes out clean, 50 to 60 minutes.
• Transfer to a rack to cool slightly, then remove the cake from the pan and let it cool completely.
• When the cake has cooled, prepare the glaze: Bring the apple cider to a boil in a small saucepan over medium-high heat. Continue to cook the cider until it has reduced to 1/3 cup, about 10 minutes. Add the butter, confectioners' sugar and salt. Reduce the heat to maintain a simmer and continue to cook the mixture, whisking often, until it has become syrupy and thickened slightly, about 4 minutes. Set aside to cool until it thickens slightly.
• Drizzle the glaze over the cake, and serve.

APPLE-WALNUT CINNAMON ROLL MONKEY BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Brush the inside of a fluted tube pan with 1 tablespoon melted butter.
• Mix sugar, cinnamon, and nutmeg in a bowl. Combine 1/4 cup of the spiced sugar mixture with minced apples and stir until coated.
• Separate cinnamon roll dough rounds and cut into quarters. Set aside the icing.
• Spoon 1/2 of the apple mixture and 1/2 of the walnuts into the bottom of the prepared pan. Roll 1/2 of the cinnamon roll quarters in the remaining spiced sugar and place on top of the apples and walnuts. Spoon 1/2 of the remaining butter over dough. Repeat with remaining apples, walnuts, dough, and butter.
• Bake in the preheated oven until golden brown, about 45 minutes. Let bread cool in the pan for 10 minutes, then invert onto a plate. Cool for 5 more minutes before coating with icing.

APPLE-CINNAMON BREAD WITH GLAZE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x5-inch loaf pan. Sprinkle with 1 tablespoon flour.
• Prepare glaze: mix confectioners' sugar, milk, butter, and vanilla together in a small bowl. Place in the refrigerator to chill.
• Prepare bread: stir white sugar, butter, brown sugar, and egg together in a medium bowl.
• Sift flour, cinnamon, and baking soda together in another bowl. Slowly incorporate the wet ingredients with the dry ingredients. Stir in chopped apples. Pour batter evenly into the prepared loaf pan.
• Prepare streusel: combine brown sugar, flour, butter, and cinnamon in a small bowl. Mix with a fork until crumb-like and sprinkle evenly on top of the batter.
• Bake in the preheated oven until a knife inserted into the center comes out clean, about 40 minutes. Let cool on a cooling rack for about 15 minutes.
• Remove the glaze from the refrigerator and pour into a zip-top bag. Cut a tiny hole in the tip of the bag and drizzle glaze over the bread.

APPLE-CINNAMON BREAD PUDDING WITH GINGER ALE SAUCE

Steps:

• In a bowl, whisk together eggs, milk, rum extract, salt, and brown sugar. Stir in raisin bread, pie filling, raisins, and oatmeal packets until bread cubes are moist. Spray a 9 by 12-inch baking dish with the pan spray and pour the mixture into the dish. Set aside for 30 minutes.
• Preheat oven to 350 degrees F.
• Bake pudding until it has risen, browned, and a knife inserted in center comes out clean, about 30 to 40 minutes.
• For sauce: combine all ingredients in a bowl and blend with a hand mixer until stiff peaks form. Serve bread with a dollop of sauce. Cover and chill until ready to use.

APPLE CINNAMON SWIRL BREAD

Steps:

• Preheat oven to 350 degrees.
• In a large mixing bowl, combine flour, sugar, baking soda, salt, nutmeg, and cinnamon. Blend together until well combined. Add chopped apple, and mix until apple is evenly distributed and covered with flour.
• In a medium bowl, combine buttermilk, eggs, banana, vanilla, and oil. Mix well, and slowly incorporate into dry ingredients. Gently fold together just until combined.
• In a small bowl, (like how I'm downsizing each time? ;) haha) combine 1/2 cup granulated sugar and 1 tablespoon cinnamon. Mix well.
• In a greased loaf pan (9x3x5), pour 1/4 of the batter, repeat with a second loaf pan. Sprinkle half of the cinnamon swirl mixture over batter; repeat. Cover both pans with remaining batter and swirl a butter knife through to make the marbled appearance.
• Bake for an hour to an hour and 5 minutes, or until golden brown and a toothpick inserted near the center comes out nearly clean. (A little gooey is okay, but if loaves start getting too dark before they're fully baked, cover with aluminum foil).
• For the glaze, mix together milk and powdered sugar and drizzle over cooled bread.

CINNAMON SWIRLED APPLE BREAD

Steps:

• In a large mixing bowl combine 2 cups of the flour and the yeast; set aside.
• In a saucepan heat and stir milk, granulated sugar, the 3 tablespoons butter, and the salt until warm (120° to 130°) and until butter almost melts.
• Add milk mixture to dry mixture along with eggs.
• Beat with an electric mixer on low to medium speed for 30 seconds, scraping side of bowl constantly.
• Then beat on high speed 3 minutes.
• Stir in shredded apple.
• Using a wooden spoon, stir in as much remaining flour as you can.
• Turn dough out onto a lightly floured surface.
• Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total).
• Shape into a ball. Place in lightly greased bowl, turning once to grease surface.
• Cover; let rise in a warm place until double (about 1 hour. Punch dough down.
• Turn dough out onto a lightly floured surface. Divide in half Cover; let rest 10 minutes.
• Lightly grease two 8x4x2- or 9x5x3-inch loaf pans.
• Meanwhile, for filling, in a medium mixing bowl combine chopped apple, nuts, brown sugar, and cinnamon; set aside.
• Roll half of the dough to a 14x9-inch rectangle. Spread with 1 tablespoon of the softened butter; sprinkle with half of the filling.
• Beginning at both short ends, roll each end up, jelly-roll style, to center.
• Place loaf, rolled side up, in a prepared loaf pan. For second loaf, repeat with remaining dough, remaining butter, and remaining filling.
• Cover, let rise until almost double in size (about 30 minutes).
• Stir together egg white and water. Brush egg white mixture over tops of loaves; sprinkle with coarse sugar.
• Bake in a 375° oven for 30 to 40 minutes or until bread sounds hollow when you tap tops (if necessary, loosely cover with foil for the last 15 minutes of baking to prevent overbrowning).
• Immediately remove from pans. Cool on wire racks.

CINNAMON APPLE BREAD PUDDING

Steps:

• Preheat oven to 350 degrees.
• Heat 3 T butter in a nonstick frying pan& saute chopped apples& lemon juice on medium low heat.
• Add brown sugar& cinnamon& continue cooking til the juice drains from the apples& thickens.
• Set aside.
• Place bread cubes in a 9 by 9" pan, lightly greased with butter.
• Sprinkle raisins over the bread.
• In a large bowl, beat eggs& add white sugar, vanilla, milk,& sauted apple mixture.
• Mix well& pour over the bread cubes.
• Bake 1 hour or till knife comes out clean.

CINNAMON APPLE CIDER MONKEY BREAD

Steps:

• Preheat oven to 350°. Combine cider mixes. Separate cinnamon rolls, setting aside icings; cut each roll into quarters. Add to cider mixture; toss to coat., Arrange a third of the dough pieces in a well-greased 10-in. fluted tube pan; top with half of the apples and half of the pecans. Repeat layers once. Top with remaining dough., Mix melted butter, cinnamon and icing from 1 container until blended. Drizzle over top of rolls. Bake until golden brown, 45-50 minutes. (If needed, cover top loosely with foil during last 5 minutes to prevent overbrowning.), Immediately invert monkey bread onto a serving plate; keep pan inverted 10 minutes, allowing bread to release. Remove pan. Meanwhile, microwave remaining icing, uncovered, until softened, about 10 seconds. Drizzle over monkey bread. Serve warm.

ICED CINNAMON APPLE RAISIN BREAD

Steps:

• 1. Preheat oven to 350 degrees. Grease an 8x4 loaf pan. In a large bowl, combine all ingredients. Pour into prepared pan,
• 2. Bake at 350 degrees for 45-55 minutes. Test for doneness as oven temperatures vary. Remove from oven and allow to cool for 10-15 minutes. Remove from pan and place on cooling rack with waxed paper underneath.
• 3. While bread is still warm, combine icing ingredients and glaze allowing to drip over sides. Wait until cool, gently warm glaze in microwave and glaze one more time for a thicker glaze.

APPLE-CINNAMON RAISIN BREAD

Steps:

• Combine 1 1/2 c.
• flour, yeast, sugar, salt and cinnamon; mix well.
• Heat apple juice, oil and water to 120-130 degrees F; add to flour mixture.
• Blend at low speed until moistened, then beat 3 minutes at medium speed.
• Gradually stir in remaining flour and raisins to make a firm dough.
• Knead until smooth and elastic, about 5 minutes.
• Place in a greased bowl, turning to grease top.
• Cover and let rise until light and doubled, about 1 hour; punch down dough.
• On lightly floured surface, roll or pat to a 14x7 inch rectangle.
• Starting with the shorter side, roll up tightly, pressing dough into roll with each turn.
• Pinch edges and ends to seal.
• Place in greased 9x5 inch loaf pan; cover and let rise until light and doubled, about 1 hour.
• Bake at 375 for 35-40 minutes, until golden brown and loaf sounds hollow when tapped.
• Remove from pan and cool on rack.

CARAMEL APPLE CINNAMON ROLL BREAKFAST BREAD PUDDING

Steps:

• Heat oven to 375°F. Line 9-inch square or round pan with foil; spray bottom and sides with cooking spray.
• Open cinnamon rolls per instructions on cans. Cut each roll into 9 pieces. Arrange half of cut rolls in single layer in bottom of prepared pan. In medium bowl, whisk eggs, milk, vanilla, cinnamon and salt.
• In medium skillet over medium-low heat, melt butter. Add apples and brown sugar and stir to coat. Cook on low heat 8 to 10 minutes, stirring often, until apples are softened and mixture is caramelized.
• Pour and scatter half of apple mixture over cut rolls in pan. Top with remaining cut rolls and apple mixture. Pour milk mixture evenly over top. Drizzle 1 packet icing from cinnamon rolls over top.
• Bake 40 to 50 minutes until center of mixture is fully baked and set (cover lightly with foil if top begins to get too brown before finished baking). Cool 10 minutes. Spread or drizzle remaining icing packet over top, then drizzle caramel sauce over top. Serve warm or at room temperature.

APPLE CINNAMON RAISIN PITAS (BREAD MACHINE)

Steps:

• 1. Place ingredients except apples and raisins in bread machine in order that your machine specifies.
• 2. Set to "dough" setting and allow to complete cycle, adding the apples and raisins when your machine alerts you to add nuts/fruit. I actually have found that kneading these in by hand is actually easier, as they're a bit finicky to get worked through the dough.
• 3. Separate into 10 balls. Press each ball into a 4" round with your hands - you'll likely need to stuff some raisins and apples back in - it's worth it. Place on nonstick cookie sheets and allow to rise for 30 minutes.
• 4. Preheat oven to 500. Flip rounds, then place in oven for 5 minutes, flip again; turn oven down to 350 and bake for 15-20 minutes longer, until cooked through.
• 5. Remove from pan onto clean towel and cover while cooling.

CINNAMON APPLE RAISIN BREAD PUDDING

Steps:

• Preheat oven to 325.
• Combine raisins, dried apples and apple brandy in a microwave safe bowl. Microwave at HIGH for 1 minute; cool. Combine milk, 3/4 cup sugar, lemon rind, melted butter, 1/2 tsp salt, cinnamon, nutmeg, and eggs in a large bowl, stirring well with a whisk. Stir in bread cubes and raisin mixture. let stand at room temperature 15 minutes.
• Pour bread mixture into an 8 inch square baking pan coated with cooking spray. Bake a 325 for 50 minutes or until set. Serve Warm.

APPLE CINNAMON PULL APART BREAD

Steps:

• In 3-quart saucepan, stir together milk, oil and 1/2 cup of the brown sugar. Heat to simmering over medium heat, stirring occasionally, until sugar is dissolved. Remove from heat; cool until warm (between 90°F and 110°F).
• Add yeast and 2 cups of the flour; stir until blended. Cover; let rise in warm place 1 hour or until doubled in size. Stir in remaining 2 1/2 cups flour, the salt, baking powder and baking soda.
• Heat oven to 350°F. Spray 8x4- or 9x5-inch loaf pan with cooking spray.
• On floured work surface, roll dough into 20x12-inch rectangle. Cut into 5 (4-inch strips), then cut crosswise 6 times, making 30 (4x2-inch) rectangles.
• In small bowl, stir together melted butter, cinnamon and remaining 1/2 cup brown sugar. Spread mixture over rectangles. Place 1 or 2 apple slices on each rectangle. Create 5 stacks of dough with 6 rectangles in each stack. Place stacks in loaf pan, edges facing toward bottom of pan and sugared sides facing center of loaf, not ends of pan.
• Bake 25 to 35 minutes or until puffed and golden brown. Cool 10 minutes; remove from pan to cooling rack. Cool about 1 hour.
• In a small bowl, mix glaze ingredients with wire whisk until smooth and thin enough to drizzle. Drizzle glaze over loaf.

CINNAMON APPLE PECAN BREAD (ABM)

Steps:

• Place the ingredients, except the apples and pecans, in the pan according to the order in the manufacturer's instructions.
• Set crust on medium and program for the Basic or Fruit and Nut cycle; press Start. (This recipe is not suitable for use with the Delay Timer.).
• When the machine beeps, or between Knead 1 and Knead 2, add the apples and pecans.
• When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
• Let cool to room temperature before slicing.