Sally’s Apple Cinnamon Bread (2-Loaf Version)

Makes two loaves

Note: Scroll to the bottom for instructions on prepping the ingredients a day ahead.

Ingredients

Crumb Topping

• 1/4 cup brown sugar
• 48 g AP flour
• 1/2 tsp cinnamon
• 4 TBSP butter, cold & cubed

Apples

• 2 medium Granny Smith apples, peeled & cut into 1.5” chunks
• 2 medium Jazz apples, peeled & cut into 1.5” chunks
• 2/3 cups brown sugar
• 2 tsp cinnamon

Batter

• 438 g AP flour
• 2 tsp cinnamon
• 1 tsp nutmeg
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 stick butter, room temperature
• 1/2 cup neutral oil
• 1.5 cups sugar
• 4 eggs, room temperature
• 160 grams unsweetened applesauce
• 2 tsp vanilla
• 1 cup whole milk, room temperature

Directions

1. Adjust the oven rack to the lower third position (just below center) and preheat the oven to 350°F. Spray 2 9×5-inch loaf pans with nonstick spray.
2. Crumb Topping: Make the crumb topping first. Mix the brown sugar, flour, and cinnamon together. Add the cold butter, and using a pastry cutter, fork, or your fingers, cut butter into the brown sugar mixture until pea-size crumbles form. Freeze until ready (the colder it is, the less likely it will sink into your batter).
3. Apples: Stir the apples, brown sugar, and cinnamon together. Set aside.
4. Batter: Whisk the flour, cinnamon, nutmeg, baking powder, baking soda, and salt together in a large bowl. Set aside.

Using a stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on high speed until smooth and creamy, about 2 minutes.

Add the eggs and then beat on medium speed until combined. Scrape down the sides and up the bottom of the bowl as needed. Beat in the applesauce and vanilla extract on medium speed until combined. Mixture will look chunky and curdled—this is normal and expected.

Pour the dry ingredients into the wet ingredients, turn the mixer on low speed and with the mixer running, slowly pour in the milk. Beat just until combined and do not overmix. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be sticky and slightly thick.

Pour and spread about 1/2 of the batter into the bottom of the prepared loaf pans. Spoon apples and any cinnamon/brown sugar juices leftover in the bowl evenly on top. Pour and spread remaining batter on top, making sure to scrape out every last drop of batter. Using a knife, swirl the batter down the center of the loaf pans.

Bake for 60-75 minutes. Add frozen crumb topping and loosely cover the bread with aluminum foil at the 30 minute mark.

These are large heavy loaves, so if your bread is taking longer, that’s completely fine. A toothpick inserted in the center of the loaves will come out clean when the bread is done. Begin checking at 60 minutes. Remove from the oven and allow the bread to cool completely in the pan set on a wire rack.

Once cooled or nearly cooled, cut into slices and serve. (Bread falls apart if you try to slice it when it’s warm.)

Cover and store bread at room temperature for up to 2 days or in the refrigerator for up to 1 week. Freeze baked & cooled loaves for up to 3 months.

To Prep a Day Ahead:

1. Crumb Topping: Make the crumb topping first. 

Mix:

• 1/4 cup brown sugar
• 48 g AP flour
• 1/2 tsp cinnamon

Add:

• 4 T butter, cold & cubed

Then:

• using a pastry cutter, fork, or your fingers, cut butter into the brown sugar mixture until pea-size crumbles form. Freeze until ready.

2. Apple Coating: Combine the following ingredients, cover, & set aside:

• 2/3 cups brown sugar
• 2 tsp cinnamon

3. Batter: Whisk the following ingredients together in a large bowl, cover, & set aside:

• 438 g AP flour
• 2 tsp cinnamon
• 1 tsp nutmeg
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt

Toss the following ingredients into the stand mixer bowl, cover, and set aside:

• 1 stick butter, room temperature
• 1/2 cup neutral oil
• 1.5 cups sugar

Then in a separate bowl, combine the following, cover, & refrigerate:

• 160 grams unsweetened applesauce
• 2 tsp vanilla

Finally, measure out 2 cups of milk, cover, & refrigerate.