Best Cinnamon Apple Swirl Bread Recipes

APPLE CINNAMON SWIRL BREAD

Steps:

• Preheat oven to 350 degrees.
• In a large mixing bowl, combine flour, sugar, baking soda, salt, nutmeg, and cinnamon. Blend together until well combined. Add chopped apple, and mix until apple is evenly distributed and covered with flour.
• In a medium bowl, combine buttermilk, eggs, banana, vanilla, and oil. Mix well, and slowly incorporate into dry ingredients. Gently fold together just until combined.
• In a small bowl, (like how I'm downsizing each time? ;) haha) combine 1/2 cup granulated sugar and 1 tablespoon cinnamon. Mix well.
• In a greased loaf pan (9x3x5), pour 1/4 of the batter, repeat with a second loaf pan. Sprinkle half of the cinnamon swirl mixture over batter; repeat. Cover both pans with remaining batter and swirl a butter knife through to make the marbled appearance.
• Bake for an hour to an hour and 5 minutes, or until golden brown and a toothpick inserted near the center comes out nearly clean. (A little gooey is okay, but if loaves start getting too dark before they're fully baked, cover with aluminum foil).
• For the glaze, mix together milk and powdered sugar and drizzle over cooled bread.

CINNAMON APPLE SWIRL BREAD

Steps:

• Combine milk, 1/3 cup sugar, salt and 1/4 cup butter in saucepan over medium heat, stirring until butter melts.
• Cool to lukewarm.
• Dissolve yeast in warm water in large bowl.
• Stir in milk mixture and eggs.
• Gradually stir in enough flour to form stiff dough.
• Knead on floured surface until smooth and satiny.
• Place in greased bowl, turning to coat surface.
• let rise, covered in warm place until doubled in bulk.
• combine 2/3 cup sugar, 1 tbls of flour and cinnamon in bowl and mix well.
• toss apples and walnuts in sugar mixture.
• roll dough into 11x15 rectangle on lightly floured surface.
• Spread with 2 tbls softened butter.
• top with apple mixture.
• roll as for jelly roll, starting with 15" side.Seal ends and edges.
• cut into halves.
• Place each half in greased 9x5" loaf pan.
• Cut about 1/2" deep with scissors into 10 slices.
• Let rise, covered until doubled in bulk.
• Bake at 350* for 40 minutes or until golden brown.
• Remove from pans after 5 minutes.
• invert onto wire rack with waxed paper under rack to catch drips.
• Mix powdered sugar and apple juice in bowl.
• drizzle icing over loaves.

APPLE CINNAMON SWIRL BREAD

Steps:

• 1 In a large mixing bowl combine 2 cups of the flour and the yeast; set aside. 2 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. 3 Add milk mixture to dry mixture along with eggs. 4 Beat with an electric mixer on low to medium speed for 30 seconds, scraping side of bowl constantly. 5 Then beat on high speed 3 minutes. 6 Stir in shredded apple. 7 Using a wooden spoon, stir in as much remaining flour as you can. 8 Turn dough out onto a lightly floured surface. 9 Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). 10 Shape into a ball. Place in lightly greased bowl, turning once to grease surface. 11 Cover; let rise in a warm place until double (about 1 hour. Punch dough down. 12 Turn dough out onto a lightly floured surface. Divide in half Cover; let rest 10 minutes. 13 Lightly grease two 8x4x2- or 9x5x3-inch loaf pans. 14 Meanwhile, for filling, in a medium mixing bowl combine chopped apple, nuts, brown sugar, and cinnamon; set aside. 15 Roll half of the dough to a 14x9-inch rectangle. Spread with 1 tablespoon of the softened butter; sprinkle with half of the filling. 16 Beginning at both short ends, roll each end up, jelly-roll style, to center. 17 Place loaf, rolled side up, in a prepared loaf pan. For second loaf, repeat with remaining dough, remaining butter, and remaining filling. 18 Cover, let rise until almost double in size (about 30 minutes). 19 Stir together egg white and water. Brush egg white mixture over tops of loaves; sprinkle with coarse sugar. 20 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). 21 Immediately remove from pans. Cool on wire racks.