As a kid I didn’t love Fall. I didn’t love apples. How can you as a kid?
Fall marked the end of summer which meant the sun clipped all the neighborhood games and playing by an hour. And worst, stone fruits gave away to apples.
I’m not talking about the sweet varieties like the honey crisps, the jonagolds and the ambrosia. All I can recall ever having were mealy, Red Delicious apples and eye-crossingly tart Granny Smiths.
Do you see why Fall was such a seasonal bust in my world view back then?
Fast forward a 20+ years, and I’m wearing boots in 90 degree weather, pulling out scarves and sweaters for when it dips just below 78 and making the unrelenting heat worse by turning the house into a sweat box while baking up Fall treats like this apple cinnamon bread.
Yep, I’m officially old according to my son, “Apple bread is what old people like, not kids, Mom. Can I have a Fruit Roll-up instead?”
Well at least I used good apples like honey crisps.
Apple Cinnamon Bread
Recipe adapted from Better, Homes and Gardens, here
Yield: Yields on 8x4x2 loaf pan, about 16 servings
- 1 cup granulated sugar
- 1 cup sour cream
- 2 eggs
- 2 teaspoons vanilla
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2teaspoon baking soda
- 1/2teaspoon salt
- 1/4 cup butter, melted
- 1/4 cup packed brown sugar
- 1 teaspoon cinnamon
- 1 1/4 cups chopped, peeled tart apples
Preparation: Grease a 9x5x3-inch loaf pan. Heat oven to 350 degrees F.
In a stand mixer bowl fitted with a paddle attachment beat together granulated sugar, sour cream, butter, eggs, and vanilla on low speed until combined. Increase speed to medium and beat for 2 minutes.
Stir together flour, baking powder, soda, and salt; add to sour cream mixture, beating on low speed until combined; set aside. In a small bowl combine melted butter,sugar, cinnamon and apples. Turn half of batter into prepared loaf pan. Sprinkle with apple mixture; repeat with remaining ingredients. Give the batter a quick swirl with a knife to distribute the cinnamon mixture and apples through out the loaf.
Bake in a 350 degree F for 55 to 60 minutes or until a wooden toothpick inserted in center comes out clean. Cool in pan on a wire rack for 10 minutes.