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Close-up shot of golden cinnamon apple muffins nestled in black liners, topped with sugar, on a white napkin with an orange 'Give Thanks' banner.

Cinnamon Apple Bread and Muffins

Fall comfort baking: a tender apple quick bread (or 12 muffins) loaded with 4 chopped apples and optional walnuts, topped with sparkly cinnamon sugar. One batter, two ways.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12 slices or muffins
Course: Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 4 medium apples Gala, Fuji or Braeburn; peeled and chopped
  • 1/2 cup shortening melted
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup walnuts or pecans optional
  • 1 tablespoon sugar for topping
  • 1/4 teaspoon cinnamon for topping

Method
 

  1. Peel and chop the apples. In a large bowl, cream the melted shortening, sugar, eggs and vanilla until smooth.
  2. In a separate bowl, whisk the flour, baking powder, baking soda, cinnamon and salt. Slowly add to the wet ingredients. When the batter is thick and sticky, fold in the apples and nuts.
  3. For bread: grease and flour a loaf pan and spread the batter evenly. For muffins: line a muffin tin and fill each cup nearly full. Mix the topping sugar and cinnamon and sprinkle over the top.
  4. Bake at 350°F: the loaf for 50-60 minutes, muffins for 20-25 minutes, until a toothpick comes out clean and the tops are golden and sparkly.
  5. Turn the loaf out onto a wire rack to cool completely. Muffins can cool in or out of the pan.

Notes

Kids not into nuts? Leave them out. Walnuts or pecans are lovely if you add them.