Apple Cinnamon Buttermilk Bread
Soft, tender, and bursting with cinnamon-spiced apples, this Apple Cinnamon Buttermilk Bread is a wholesome treat perfect for breakfast, snacks, or dessert. Quick to make, packed with fiber and protein, and drizzled with a sweet apple glaze, it’s a cozy, satisfying option for the whole family.
Equipment
- 2 × 9-inch loaf pans (for large loaves)
- 1 × medium saucepan
- 1 × Large mixing bowl
- 1 × Whisk
- 1 x Spatula
- Measuring Cups and Spoons
- Baking spray or butter for greasing
Ingredients
Cinnamon Sugar:
- 2 cups granulated sugar
- 2 tbsp ground cinnamon
Bread Batter:
- 2 cups buttermilk
- 2 large eggs
- ½ cup vegetable oil
- 1½ cups granulated sugar
- 4 cups all-purpose flour
- 2 tsp baking soda
- 1 tsp salt
Apple Filling:
- 2 large Honeycrisp apples peeled, cored, diced
- ⅓ cup cinnamon sugar from above
- 2 tbsp butter
Glaze:
- 1¼ cups powdered sugar
- 1 tbsp boiled apple cider
- ½ tsp apple pie spice
- 2 tbsp milk adjust as needed for consistency
Instructions
- Prepare Cinnamon Sugar Mixture: In a medium-sized bowl, combine 2 cups of granulated sugar with 2 tablespoons of ground cinnamon. Mix thoroughly until the sugar is evenly coated with cinnamon and has a warm, aromatic color. Set this mixture aside for later use, as it will be used both in the bread layers and for coating the pans.
- Cook Apple Filling: Peel, core, and dice 2 large Honeycrisp apples into small, uniform pieces to ensure even cooking. In a medium saucepan over medium heat, add the diced apples, ⅓ cup of the prepared cinnamon sugar, and 2 tablespoons of butter. Stir frequently as the butter melts and coats the apples. Cook until the apples soften slightly but still hold their shape, about 5-7 minutes. Remove from heat and allow the filling to cool to room temperature, which will prevent the hot apples from melting the bread batter when layered.
- Prepare Loaf Pans: Spray two 9-inch loaf pans generously with baking spray or lightly coat with butter to prevent sticking. Sprinkle 2 tablespoons of cinnamon sugar into each pan and tilt to coat the bottom and sides evenly. This creates a sweet, flavorful crust on the bread’s exterior. Set the pans aside while preparing the batter.
- Mix Wet Ingredients for Bread: In a large mixing bowl, pour in 2 cups of buttermilk. Add 2 large eggs and ½ cup of vegetable oil. Whisk these ingredients together until fully combined and smooth. Gradually add 1½ cups of granulated sugar to the wet mixture, whisking continuously until the sugar dissolves and the batter becomes slightly thick but still pourable. This mixture provides moisture, tenderness, and natural sweetness to the bread.
- Combine Dry Ingredients: In a separate bowl, whisk together 4 cups of all-purpose flour, 2 teaspoons of baking soda, and 1 teaspoon of salt. Make sure the baking soda is evenly distributed throughout the flour to ensure proper rising.
- Incorporate Dry Ingredients into Wet Mixture: Gradually fold the dry ingredients into the wet mixture using a spatula or wooden spoon. Stir just until blended. The batter should be slightly lumpy — overmixing will result in dense bread. Scrape the sides and bottom of the bowl to ensure all flour is incorporated, but stop mixing as soon as the batter comes together.
- Layer Batter in Loaf Pans: Divide the batter in half and spoon the first half evenly into the prepared loaf pans, spreading gently with a spatula. Sprinkle a portion of the remaining cinnamon sugar over the batter, creating a thin, sweet layer. Carefully spoon the cooled apple filling over the batter, distributing it evenly. Top with the remaining batter, spreading gently to cover the apples completely. Finally, sprinkle the last of the cinnamon sugar over the top, giving the bread a sweet, caramelized crust after baking.
- Bake the Bread: Preheat your oven to 350°F (175°C). Place the prepared loaf pans on the center rack of the oven. Bake large loaves for 45-60 minutes, or until a toothpick inserted into the center comes out clean. Mini loaves will take slightly less time, approximately 35-45 minutes. Keep a close eye on the bread during the last 10 minutes of baking to prevent over-browning.
- Cool the Loaves: Once baked, remove the loaf pans from the oven and allow them to cool for about 10-15 minutes. Carefully run a spatula or butter knife along the edges to loosen the bread from the pan. Transfer the loaves to a wire cooling rack to cool completely before glazing. Cooling ensures the bread sets properly and prevents the glaze from melting into the loaf.
- Prepare Apple Glaze: In a small mixing bowl, combine 1¼ cups powdered sugar, 1 tablespoon boiled apple cider, ½ teaspoon apple pie spice, and 2 tablespoons milk. Whisk the ingredients together until smooth. Adjust the consistency by adding milk, 1 teaspoon at a time, until the glaze is pourable but thick enough to cling to the bread. The glaze adds a sweet, spiced finish that enhances the apple flavor.
- Glaze the Bread: Once the loaves are completely cool, drizzle the prepared glaze generously over the top, allowing it to drip naturally down the sides. This creates a beautiful, glossy finish while adding an extra layer of sweetness. Allow the glaze to set for 10-15 minutes before slicing.
- Storage Instructions: After glazing, wrap the cooled loaves in wax paper, then tightly in plastic wrap to preserve freshness. Store at room temperature for up to 3 days, or freeze for longer storage. Mini loaves are perfect for grab-and-go breakfast or snacks, making this recipe ideal for meal prep.
Notes
- For best results, use Honeycrisp or Fuji apples for a naturally sweet, crisp texture.
- Do not overmix the batter; a few lumps ensure a tender, moist bread.
- Cinnamon sugar sprinkled on the pan and batter creates a caramelized crust and enhances flavor.
- Loaves can be baked in 9-inch pans for large servings or in mini loaf pans for quicker baking.
- Let the apple filling cool completely before adding to the batter to prevent sinking or uneven layers.
- Adjust glaze consistency with small increments of milk to avoid a runny finish.
- Bread can be served warm or at room temperature; slicing when completely cooled prevents crumbling.
