This apple cinnamon quick bread is a tasty tea time treat! Grated Red Prince apples, whole wheat flour, and buttermilk, come together to make a moist and hearty loaf. A simple apple cider glaze on top adds a sweet finishing touch.
This post was sponsored by Red Prince Apples, however all views and opinions are my own. I will never endorse anything I don’t use or love! Thank you for supporting brands that help make kellyneil.com possible.
What Are Red Prince Apples?
Red Prince apples are a premium apple first discovered in an orchard owned by the Princen brothers in Europe. In Canada, Red Prince apples are grown in Ontario, Quebec, and Nova Scotia. A versatile apple for cooking and baking they are perfection in this apple cinnamon quick bread recipe!
What Makes Red Prince Apples Unique?
Red Prince apples are called “Canada’s winter apple” and for good reason! Harvested in the fall, the apples are preserved in cold storage until the New Year. Similar to cellaring a fine wine, the preservation time allows the sugar and acidity inside the apples to develop. The apples are released in January at peak flavour!
What Do You Need To Bake This Apple Cinnamon Quick Bread?
- 2 cups (300g) whole wheat flour
- 3/4 cup (150g) sugar
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 2 tablespoons (30g) butter, plus more to grease your loaf tin
- 3/4 cup (170g) buttermilk
- 1 egg
- 1 cup (120g) grated Red Prince apples, skin on
- 1/2 cup (60g) powdered sugar (also called icing or confectioners sugar)
- A standard loaf tin
- Parchment paper to line tin
- A large bowl
- A fork
- A scale or measuring cups
- Measuring spoons
- An oven
How To Make Apple Cinnamon Quick Bread With Cider Glaze Step By Step:
1. Preheat the oven to 350ºF (177ºC). Butter a loaf tin and line it with a parchment paper sling.
2. In a large bowl, with a fork, mix the whole wheat flour, sugar, cinnamon, baking powder, salt, and baking soda.
3. With clean hands, break the butter into little bits and add it to the flour mixture.
4. Use your fingers to rub the butter pieces into and throughout the flour until the entire mixture is coarse and crumbly.
5. Using a fork, gently whisk the egg into the buttermilk. Add the buttermilk and egg to the flour mixture, and again with a fork, mix the batter together.
6. The apple cinnamon loaf batter will be quite stiff and seem dry, but don’t worry because the apples will add extra moisture. Finish mixing the batter with your hands to incorporate all of the dry ingredients.
7. Add the grated Red prince apple to the cinnamon quick bread batter and finish mixing with your hands. Scoop the batter into your prepared loaf tin and smooth the top with a butter knife or an offset spatula.
8. Top the apple loaf with three thin slices of Red prince apple and place into the preheated oven for 55-60 minutes, or until the loaf reaches an internal temperature of 205ºF.
9. Remove from the oven and cool on a baking rack for 10 minutes. Turn loaf out onto rack and cool before making cider glaze.
10. Make The Cider Glaze – Mix together powdered sugar and apple cider to desired consistency. Spoon over cooled apple cinnamon quick bread and serve.
A Note On Baking By Weight
I recently switched to baking by weight – weighing out ingredients to the gram using a scale. You see, at the start of the New Year I made a sourdough starter and have been teaching myself to bake sourdough bread. My tweaks and techniques have quickly yielded incredibly delicious results, which I believe in part to be due to the consistency of using a scale!
I grew up learning to bake by scooping and levelling ingredients into 1/4, 1/2, 3/4, and 1 cup measures. The problem with this method is amounts can vary wildly from one baker to the next. From this point forward I will use both volume measurements (cups) and weight measurements (grams) in all of my recipes. The level of consistency I achieve when using a scale is quite remarkable! If you haven’t yet done so, I highly recommend trying it.
Looking For More Quick Bread Recipes? How About:
Mini Pumpkin Cranberry Muffins (dairy free)
Blueberry White Chocolate Scones
One Bowl Sourdough Banana Bread
Apple Cinnamon Quick Bread With Cider Glaze
Apple cinnamon quick bread is a tasty tea time treat! With whole grated apples it's moist and hearty, while apple cider glaze adds a sweet finishing touch.
Ingredients
- 2 cups (300g) whole wheat flour
- 3/4 cup (150g) sugar
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 2 tablespoons (30g) butter
- 3/4 cup (170g) buttermilk
- 1 egg, lightly beaten
- 1 cup (120g) grated Red Prince apple, skin on
Cider Glaze Ingredients
- 1/2 cup (60g) powdered sugar, sifted
- 2 to 3 teaspoons apple cider
Instructions
- Preheat the oven to 350ºF (177ºC). Butter a loaf tin and line it with a parchment paper sling.
- In a large bowl, with a fork, mix the whole wheat flour, sugar, cinnamon, baking powder, salt, and baking soda.
- Break the butter into little bits and add it to the flour mixture.
- Use your fingers to rub the butter pieces into and throughout the flour until the entire mixture is coarse and crumbly.
- Using a fork, gently whisk the egg into the buttermilk. Add the buttermilk and egg to the flour mixture, and again with a fork, mix the batter together. Finish mixing the batter with your hands to incorporate all of the dry ingredients.
- Add the grated Red Prince apple to the cinnamon quick bread batter and finish mixing with your hands. Scoop the batter into the prepared loaf tin and smooth the top with a butter knife or an offset spatula.
- Top the apple loaf with three thin slices of Red prince apple and place into the preheated oven for 55-60 minutes, or until the loaf reaches an internal temperature of 205ºF.
- Remove from the oven and cool on a baking rack for 10 minutes. Turn the loaf out onto the rack and cool completely before making the cider glaze.
- Make The Cider Glaze - Mix together powdered sugar and apple cider to desired consistency. Spoon over cooled apple cinnamon quick bread and serve.
Notes
The cinnamon quick bread batter will be quite stiff, and seem dry, but don't worry because the grated apples will add extra moisture!
Leaving the apple skin on adds flavour, texture, colour, and fibre to the loaf, however, you can peel the skin if you like.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 92Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 16mgSodium: 296mgCarbohydrates: 19gFiber: 1gSugar: 2gProtein: 3g
As always, your photos look fantastic. I’d happily sit down with a plate of this cake and a good cup of tea!
Thanks so much Matt!
I love everything apple cinnamon, and this loaf sounds delicious and looks fantastic. The cider glaze is the perfect finishing touch, too.
A few years ago I went up to Grey Bruce County to a Red Prince orchard and they are gorgeous apples to eat or cook with. This recipe looks perfect for this winter weather.
Beautiful photos, beautiful cake!! This sounds so delicious. I’d love a big slice right now with a cup of tea!! Well done!
Yum! This is delicious and the whole wheat flour adds a lovely richness. The grated apples add delicious natural sweetness and moisture. thanks!
Beautiful cake. Particularly excited to try the cider glaze. Great idea!