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Cinnamon Oat Apple Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 8 reviews
  • Author: Jessica
  • Prep Time: 15 minutes
  • Cook Time: 45-50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 12 servings
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Cinnamon Oat Apple Bread is a moist, flavorful quick bread combining the wholesome texture of oats and whole wheat pastry flour with the natural sweetness of apples and honey. Perfect for a comforting breakfast or a delightful snack, it offers a delightful cinnamon aroma and optional nutty crunch with walnuts or pecans. Easy to make and bake in under an hour, this bread requires simple pantry ingredients and minimal prep.

Ingredients

Dry Ingredients

  • 1 ½ cups whole wheat pastry flour (or unbleached all-purpose flour)
  • 1 cup rolled oats (quick oats will also work)
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt

Wet Ingredients

  • ¼ cup oil
  • 1 large egg
  • ⅓ cup honey (or maple syrup)
  • ¾ cup milk

Add-ins

  • 1 cup peeled, diced apples (about 1 medium apple)
  • ¼ cup chopped nuts (walnuts or pecans, optional)

Topping (Optional)

  • ½ to 1 teaspoon cinnamon-sugar mix

Instructions

  1. Prepare the Baking Pan: Preheat your oven to 350°F (175°C). Grease an 8.5’x4.5′ loaf pan with butter or oil. For easier removal after baking, line the bottom and long sides of the pan with parchment paper, creating a sling.
  2. Mix Dry Ingredients: In a large mixing bowl, combine the whole wheat pastry flour, rolled oats, baking powder, cinnamon, and salt. Stir well to evenly distribute all dry components.
  3. Combine Wet Ingredients: In a medium bowl or a quart glass measuring cup, whisk together the oil, egg, honey, and milk. The honey might not fully dissolve, but mix as thoroughly as possible to combine.
  4. Form the Batter: Pour the wet ingredients into the bowl with dry ingredients. Stir gently with a spoon just until no visible flour streaks remain; avoid overmixing to keep the bread tender. Carefully fold in the diced apples and, if using, the chopped nuts.
  5. Fill the Pan and Add Topping: Scrape the batter into the prepared loaf pan, smoothing the top evenly. If desired, sprinkle the surface with the cinnamon-sugar mixture for a sweet, crunchy topping.
  6. Bake the Bread: Place the pan in the oven and bake for 45 to 50 minutes. Check for doneness by lightly browning on top and inserting a toothpick into the center—it should come out clean. Rotate the pan halfway through baking if your oven has hot spots.
  7. Cool the Bread: Allow the loaf to cool in the pan for about 10 minutes. Then use the parchment sling or a knife to loosen edges and transfer the bread onto a wire rack, letting it cool completely before slicing.

Notes

  • Use whole wheat pastry flour for a tender crumb; all-purpose flour is an acceptable substitute.
  • Quick oats can replace rolled oats if needed but may alter the texture slightly.
  • Honey can be substituted with pure maple syrup for a different flavor profile.
  • Chilling the batter is not necessary but can help with handling if desired.
  • For a nut-free version, omit the nuts entirely.
  • Use peeled apples to prevent excess moisture; tart varieties like Granny Smith work well.
  • Line the loaf pan with parchment paper to ensure easy removal and clean slices.

Find it online: https://dishrise.com/cinnamon-oat-apple-bread-recipe/