Pioneer woman apple cinnamon bread is an easy fall baking recipe made with Granny Smith apples, cinnamon, and walnuts, ready in about 95 minutes. That makes it a cozy pick for Thanksgiving, holiday gifting, or weekend breakfast, since each buttery slice pairs well with a cup of coffee.
Tossing the apple chunks with cinnamon, sugar, and flour before folding them into the batter is the key step here. That coating absorbs the juices so the apples don’t make the bread soggy, leaving you with a tender crumb instead of a wet center.
Ree layers thin apple slices across the top before baking, then brushes warm apricot jam over the crust once it comes out. That glaze keeps the bread moist for days and gives each slice a bakery-style finish.
Pioneer Woman Apple Cinnamon Bread
Course: DessertCuisine: AmericanDifficulty: Easy8
servings25
minutes1
hour10
minutes471
kcalChunks of spiced apple and crunchy walnuts bake into a golden, buttery loaf that stays moist for days, thanks to buttermilk in the batter.
Ingredients
Salted butter, for the pan
1 3/4 c. plus 1 tbsp. all-purpose flour, plus more for the pan
2 Granny Smith apples, peeled and cut into 1/2-inch chunks, plus 1 whole apple for garnish
1 tbsp. ground cinnamon
1 c. sugar
1 1/2 tsp. baking powder
1 tsp. kosher salt
1/4 tsp. baking soda
1/2 c. vegetable oil
1/2 c. buttermilk
1 tbsp. vanilla extract
2 large eggs
1/2 c. walnuts
2 tbsp. apricot jam
Directions
- Prep the pan: Preheat the oven to 350°F, then butter and flour a 9-by-5-inch loaf pan so the bread releases cleanly after baking.
- Toss the apples: In a medium bowl, toss the apple chunks with the cinnamon, 1/4 cup of sugar, and 1 tablespoon of flour. That coating keeps the juices from making the bread soggy.
- Mix the dry ingredients: In a large bowl, whisk the baking powder, salt, baking soda, remaining 3/4 cup sugar, and remaining 1 3/4 cups flour until combined.
- Make the batter: In another bowl, whisk the oil, buttermilk, vanilla, and eggs, then pour into the flour mixture and stir until just combined. Next, fold in the apples with their juices and the walnuts, then spread the batter evenly into the prepared pan.
- Top with apple slices: Cut the remaining apple crosswise into 3 thin slices about 1/8 inch thick and remove the seeds. Then shingle the slices across the top of the loaf, gently pressing them into the batter.
- Bake the bread: Bake until a toothpick inserted into the center comes out clean, about 1 hour to 1 hour 10 minutes. Then let the bread cool for 10 minutes in the pan before removing it to a wire rack.
- Glaze with jam: Heat the apricot jam in the microwave until loosened, then brush it over the warm bread and let it cool completely so the glaze sets.
FAQs
Can I make this bread without walnuts?
You can leave the walnuts out entirely or swap them for pecans, since both add a similar crunch without changing the flavor much. If you want extra texture without nuts, try stirring in a handful of old-fashioned oats before pouring the batter into the pan.
How long does apple cinnamon bread stay fresh?
Wrapped tightly in plastic wrap, this bread stays moist at room temperature for about 3 days. After that, refrigerate it for up to 5 days, though warming each slice for 10 seconds brings back that just-baked taste.
Can I prep the apples ahead of time?
The batter comes together quickly, so there is no real need to mix it the night before. Instead, peel and chop the apples ahead of time and toss them with lemon juice to stop browning. That cuts your morning prep to just mixing and baking.
What if I don’t have a 9-by-5-inch loaf pan?
An 8-by-4-inch pan works as a swap, though the bread bakes taller and needs about 10 extra minutes. If you want to make gifts, split the batter between two mini loaf pans since they bake in about 35 minutes.
Why did my apple bread turn out dense?
Overmixing the batter develops too much gluten, which makes quick breads dense and tough. To avoid that, stir just until the flour disappears, since a few small lumps are fine.
