This snickerdoodle apple bread makes a super tasty breakfast with your morning coffee! If you decide to add a sugar glaze or drizzle some melted chocolate on top, it will make a yummy dessert as well.
I love serving this as is, with a bunch of salted butter on top of a warm slice. So goooood! I had to slap myself to keep from eating the whole loaf by myself. Thank goodness my kids came home from school so I didn’t have to feel so guilty anymore. You see, they were as crazy about it as I was!
Ingredients
1/2 tsp salt
1 1/2 tsp baking powder
1 1/2 cups Gold Medal all-purpose flour
1/2 Tbsp ground cinnamon
1/2 cup salted Land O’ Lakes butter, softened
1 cup Domino brown sugar, packed
1/4 cup Domino granulated sugar
2 large Eggland’s eggs
1 Tbsp vanilla extract
1/2 cup McArthur milk
1 large apple, diced
Topping
2 Tbsp granulated sugar
1 tsp ground cinnamon
Instructions:
Preheat the oven to 350°F. Lightly grease a loaf pan and set aside.
Mix together the salt, baking powder, flour and cinnamon. Set aside.
In the bowl of a stand mixer, cream together the butter and both the sugars until light and fluffy. Add in the eggs one at a time, mixing after each addition. Mix in the vanilla.
Alternate between mixing in the dry ingredients and the milk into the sugar mixture until just combined. Fold in the apples.
Pour the batter into the prepared baking pan and set aside.
In a small bowl, mix together the topping ingredients. Sprinkle on top of the batter.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted comes out clean.
Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
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Quick tip: Make a double batch and freeze the other loaf for later.
