Sunday, March 30, 2025

Apple Cinnamon Bread with Crumble & Maple Glaze

8 slices

THE FILLING

  1. 3 c chopped very small apples
  2. 3 tbsp packed dark brown sugar
  3. 3/4 tsp ground cinnamon
Combine the apples (1/2-1/4" cubes) in a saucepan and cook on medium-high for 5-8 minutes with the sugar and cinnamon until all liquid is cooked off, the apples are soft but not mushy. If there is a whole lot of liquid, spoon out the apples and reduce the liquid down until its very thick, then add it to the reserved apples and allow to cool.

CRUMBLE TOPPING

  • 1/2 c all purpose flour
  • 2 tbsp granulated sugar
  • 2 tbsp packed dark brown sugar
  • 4 tbsp unsalted, softened butter
  • pinch cinnamon
Combine everything and blend with your fingertips until evenly combined and looks like damp sand. 
Set aside until the batter is made and placed in the pan. Then sprinkle the top with this crumble.

THE BATTER

  • 1/4 cup unsalted melted butter
  • 1/4 c sunflower or other flavorless oil
  • 1/2 c packed dark brown sugar
  • 2 large room temp eggs
  • 1 1/2 tsp vanilla
  • 1/2 c full fat plain yogurt- room temp
  • 1/3 c plus 1 tbsp whole milk room temp
  • 1 3/4 c all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/ nutmeg
  1. Combine together the melted butter, oil, sugars, vanilla and egg and whisk well.
  2. Whisk in yogurt and milk.
  3. Sift together the flour, baking powder and soda, spices and salt
  4. Add the wet mixture to the dry and gently fold- DO NOT OVERMIX!
  5. Spoon a little over half of the batter (but less than 2/3) into the prepared baking loaf pan.
  6. Spoon in the cooled apples, leaving 1/4" edge all the way around so the mixture will get sealed in.
  7. Dollop in the remaining batter over the apples and then gently spread the top smooth and making sure the two layers of batter meet each other.
  8. Cover the top with the crumble and bake 50-60 minutes until if feels firm in the middle and a toothpick comes out clean.
  9. Allow to cool in the pan on a rack for 20 minutes before living out to finish cooling.
NOTE: Its easier to cook this in a sling for better extraction.

MAPLE GLAZE

  • 1/2 c powdered sugar
  • 3 tbsp maple
  • 1/4 tsp vanilla
  • pinch salt

Combine the sugar, maple syrup, vanilla and salt in medium bowl and whisk until very smooth and drizzle over the cooled loaf.

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