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Apple Cinnamon Bread with Cinnamon Swirl and Crumble Recipe

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4.2 from 9 reviews

This Apple Cinnamon Bread with Cinnamon Swirl and Crumble is a moist, flavorful almond-flour-based loaf perfect for a cozy breakfast or snack. Featuring a luscious cinnamon apple swirl throughout and a crunchy crumble topping, it combines warm spices and fresh apples for a delightful treat. The bread is naturally gluten-free and lightly sweetened with maple sugar, offering a wholesome twist on traditional quick bread recipes.

Ingredients

For the Crumble Topping

  • 1/4 cup blanched almond flour
  • 1/4 tablespoons maple sugar
  • 1/2 teaspoon ground cinnamon
  • Pinch fine sea salt
  • 2 tablespoons refined coconut oil (softened but not melted)

For the Cinnamon Apple Swirl

  • 2/3 cup peeled apple (finely diced)
  • 1/4 cup maple sugar
  • 1 tablespoon ground cinnamon

For the Bread Batter

  • 3/4 cup peeled and grated apple (lightly squeezed to remove excess moisture)
  • 2 1/4 cups blanched almond flour
  • 1/2 cup tapioca flour or arrowroot starch
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon fine sea salt
  • 3 large eggs (room temperature)
  • 3/4 cup maple sugar
  • 1/4 cup refined coconut oil (melted and cooled)
  • 2 tablespoons unsweetened almond milk
  • 2 teaspoons pure vanilla extract

For the Icing (Optional)

  • 1/2 cup organic powdered sugar
  • 1 to 1 1/2 tablespoons unsweetened almond milk
  • 1/4 teaspoon pure vanilla extract

Instructions

  1. Preheat the oven: Preheat your oven to 350°F (175°C). Line an 8.5 x 4.5-inch loaf pan with parchment paper, leaving some overhang on the sides to help with easy removal of the baked bread.
  2. Prepare the apples: Peel your apples. Finely dice enough apples to measure 2/3 cup for the cinnamon swirl. Grate apples until you have 3/4 cup, then gently press the grated apples between paper towels or a kitchen towel to remove obvious excess moisture without squeezing them completely dry.
  3. Make the crumble topping: In a small bowl, combine the almond flour, maple sugar, ground cinnamon, and a pinch of sea salt. Add softened coconut oil and mix with a fork or your fingertips until a crumbly texture forms. Refrigerate the crumble mixture until you’re ready to use it on the bread.
  4. Prepare the cinnamon apple swirl: In another small bowl, toss the finely diced apples with maple sugar and cinnamon until evenly coated. Set this mixture aside for layering in the bread.
  5. Mix dry ingredients: In a medium bowl, whisk together the almond flour, tapioca flour (or arrowroot starch), baking powder, baking soda, cinnamon, and salt to distribute all the leavening agents and spices evenly.
  6. Mix wet ingredients: In a large bowl, whisk the eggs and maple sugar until well combined and slightly lighter in color, about 30 to 45 seconds. Incorporate the melted and cooled coconut oil and vanilla extract until smooth.
  7. Combine wet and dry ingredients: Add the dry ingredient mixture to the wet ingredients and stir until fully combined with no dry flour pockets. Fold in the grated apple gently until distributed evenly throughout the batter.
  8. Assemble the loaf: Spread half of the batter evenly into the lined loaf pan. Spoon the cinnamon apple mixture over this base batter layer, leaving about a 1/2-inch border along the edges to prevent leakage. Carefully spoon the remaining batter over the apple layer and gently spread it to cover.
  9. Create the cinnamon swirl: Insert a butter knife vertically into the batter and make 2 to 3 figure-eight motions through the loaf. Be careful not to over-swirl, as you want a defined cinnamon apple ribbon rather than mixing it throughout the bread.
  10. Add crumble topping: Sprinkle the chilled crumble topping evenly over the surface of the loaf. Gently press the larger crumbs into the batter so they stick, but do not press down too hard.
  11. Bake the bread: Place the loaf in the preheated oven and bake for 55 to 65 minutes, until the top is deeply golden and the center is set. Check for doneness beginning at 55 minutes; if the crumble topping browns too quickly, tent the loaf loosely with aluminum foil for the remainder of baking. A toothpick inserted near the center should come out with a few moist crumbs, but no wet batter.
  12. Cool the loaf: Allow the bread to cool in the pan for about 30 minutes. Then, use the parchment paper overhang to lift it from the pan onto a wire rack. Let it cool completely before slicing so the almond-flour crumb and apple swirl finish setting.
  13. Prepare and apply icing (optional): While the bread cools, whisk together the powdered sugar, 1 to 1 1/2 tablespoons almond milk, and vanilla extract in a small bowl until smooth. Drizzle the icing lightly over the cooled bread and allow it to set for about 15 minutes before serving.

Notes

  • The bread is naturally gluten-free due to the use of almond flour and tapioca/arrowroot starch.
  • Do not fully dry out the grated apples; a little moisture keeps the bread moist.
  • Be careful not to over-swirl the cinnamon apple mixture to preserve the defined layers.
  • Use refined coconut oil to prevent coconut flavor if preferred.
  • Check the bread early near 55 minutes to avoid overbaking and drying it out.
  • The optional icing adds sweetness and visual appeal but can be omitted if desired.
  • Allow the bread to cool fully before slicing to maintain structure and texture.
  • Store leftovers wrapped tightly at room temperature for 2 days or refrigerated for up to a week.

Find it online: https://lauracooks.com/apple-cinnamon-bread-with-cinnamon-swirl-and-crumble-recipe/