Apple Cinnamon Bread

Want to jazz up a simple quick bread? Add a few layers of cinnamon and sugar! You can pretty much do this to most quick breads but the ones that come to mind right away are pumpkin, vanilla, banana and applesauce.

All I did was take one of my fave recipes for Applesauce Cinnamon Quick Bread and changed it up a bit so there would be a layer or two of sweet cinnamon hidden within the bread. It adds lovely texture and amazing taste.

In this recipe you can use either chunky or smooth applesauce but whatever you do , please make sure it is sugar free. For the brown sugar/cinnamon layers go with dark brown sugar and stick with golden brown sugar in the batter.

Again, another easy recipe where you don't need to dust off any appliances to whip up a delicious batter; just a few bowls and a wooden spoon is all you need.

This treat is especially lovely served warm on a cold winter day with a cup of tea. For the kids, a slice is a well-received lunch box treat. Granted, it is not gluten-free but for those who have no sensitivities, you will love this bread !


Let's get started

RECIPE:
*adapted source recipe, Cinnamon Applesauce Bread, McCormick

WHAT YOU NEED

Cinnamon Layers
2 tablespoons dark brown sugar
1 1/2 tablespoons cinnamon

Batter
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1 egg
1 cup unsweetened applesauce
1 cup firmly packed golden brown sugar
2/3 cup milk
2 tablespoons grapeseed oil

MAKE IT

PREHEAT oven to 350F
SPRAY a large loaf pan with baking spray (preferably the kind with added flour)

IN SMALL BOWL combine Cinnamon Layers ingredients and set aside

IN LARGE BOWL, whisk together first 3 Batter ingredients
IN MEDIUM BOWL, whisk together remaining ingredients
FOLD WET INGREDIENTS into dry ingredients blending just until combined
POUR 1/3 of batter into loaf pan and smooth top
SPRINKLE with 1/3 cinnamon layer mix
CONTINUE with 1/3 batter and 1/3 cinnamon layer mix
TOP final 1/3 of batter with remaining cinnamon layer mix
BAKE 50-55 MINUTES or until toothpick inserted in center comes out clean

ENJOY !

Also linked here:

Double Vanilla Sour Cream Cake

I started making Dorie Greenspan's French Yogurt Cake but became sidetracked due to lack of ingredients, a main one being yogurt. But then I saw a new container of full-fat sour cream in the fridge and thought, why not !

I also love vanilla and had recently picked up some gorgeous Madagascar beans. There is nothing like seeing the flecks of vanilla bean in a cake to really make one feel all earthy and warm. So in went the scrapings of one vanilla bean and 2 teaspoons of pure vanilla extract.

The end result is a moist, rich and beautifully infused vanilla cake.
This will be perfect for dessert topped with macerated strawberries and whipped cream.

LET'S BEGIN

RECIPE:

WHAT YOU NEED

8 1/2 x 4 1/2 inch loaf pan

1 cup all-purpose flour, sifted
1/2 cup ground almonds - remove any lumps
2 teaspoons baking powder
pinch of salt
1 cup superfine sugar
1/2 cup full-fat sour cream
3 large eggs
2 teaspoons pure vanilla extract
1 vanilla bean, scraped
1/2 cup flavorless oil (ie canola or safflower. I used Becel)

MAKE IT

PREHEAT oven to 350F
GREASE a 8 1/2 x 4 1/2 inch loaf pan
IN LARGE BOWL whisk together first for 5 ingredients
ADD remaining ingredients and whisk until smooth - do not over-whisk to ensure a light cake
POUR batter into prepared pan and smooth the top

PLACE loaf pan on a cookie sheet
BAKE for 50 minutes or until toothpick inserted in center comes out clean
ALLOW to cool in pan 5 minutes
ALLOW to cool completely on cooling rack

ENJOY !!!!