Cinnamon Swirled Apple Bread
"Yummy for the Tummy! I love cinnamon breads and this one takes it to the extreme of yummy! Makes two loaves. I'm not sure how it will freeze but makes a nice gift."
photo by Probably This
- Ready In:
- 2hrs 10mins
- Ingredients:
- 16
- Yields:
-
2 loaves
- Serves:
- 32
ingredients
- 5 1⁄2 - 6 cups all-purpose flour
- 1 (1/4 ounce) package active dry yeast
- 1 cup milk
- 3 tablespoons granulated sugar
- 3 tablespoons butter
- 3⁄4 teaspoon salt
- 2 eggs
- 1 cup shredded apple
- 1 1⁄2 cups finely chopped peeled apples
- 1⁄2 cup finely chopped walnuts or 1/2 cup pecans, toasted
- 1⁄2 cup packed brown sugar
- 2 teaspoons ground cinnamon
- 2 tablespoons butter, softened
- 1 slightly beaten egg white
- 1 tablespoon water
- coarse sugar
directions
- 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.
Questions & Replies
-
I am curious how the photos are so different. None of the "homemade" loaves look like the picture that is in the recipe. is there something that was done for that loaf that is not in the recipe? it looks like there is better incorporation of the ingredients -
Has anyone made this using frozen bread dough? I make cinnamon buns using frozen dough all the time. I realize the shredded apples would not get mixed into the dough. Also, most apple bread recipes sautee the apples and cool before putting in the bread. What are the pros and cons of cooking versus putting them in raw? -
Can the dough for this recipe be made in a bread ?? machine? If so are there any changes to the recipe? Ty
Reviews
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it was really good and moist. I wish that I had left the apples a little more chunkier. I added a little vanilla extract. I also added a crumb topping. I am taking the second loaf to work tomorrow and that will be the real test:) My dad has already asked for the recipe. Good to just eat, toast or french toast. -
This was an absolutely wonderful yeast bread. I did use bread flour and at first thought the dough was not going to come together. After kneading the 8 minutes, it had a consistency I was familiar with from baking home made yeast breads. Excellent.
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OH...MY...GOODNESS...This is bread is so delicious!! It's a bit time consuming, since you have to let it rise but it's definately worth it! I didn't add the nuts because I was all out, but I'll try them next time. Also, I didn't have 2 loaf pans so I made one in an 8 inch cake pan (shaped the dough like a "U"), and it turned out big and beautiful! I sliced it about 10 minutes after removing it from the oven because I couldn't wait to try it. It good plain or with butter. Very tasty! Thanks for the recipe. -
Wow, this bread is really special. I used bread flour and omitted the walnuts because I didn't think my kids would eat it with nuts (I wished they were there though). This was so easy to make, I used my kitchenaid mixer to do the beating and kneading, so that made it really easy too. The dough was so easy to work with, it rolled out perfectly and I just couldn't wait for it to be done! Of course I was not dissapointed, I cut it warm and lathered it with butter and yummmmmmy, it was so good. I wrapped the other loaf up for a gift. Thanks for a wonderful recipe! -
kt_bp1 -- WOW to your idea on "french toasting" this bread--and any fruit-rolled versions! Gonna have to try! Thanks!
see 9 more reviews
Tweaks
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This is an EXCELLENT recipe!<br/>Definitely a keeper for me!<br/>I used peaches and pears instead of apples as had on hand on the day!<br/>WHOO HOO is what I can say!<br/>I finely ground walnuts, too!<br/>Only had a silicon loaf pan...did not use as I am unhappy with the results, TRUE!<br/>So squeezed it into a spring form pan and only found after after that I could have crumpled al foil to keep it straight,<br/>I thought this recipe was great!
RECIPE SUBMITTED BY
Chef Mommie
Midlothian, 86
<p>I want to thank those of you who try my recipes and also the ones that submit pictures. I truly am excited to receive each and every one of them. May you be ever so blessed! Tina</p>
