Apple Cinnamon Granola Bread
Warm, fragrant, and irresistibly soft, this Apple Cinnamon Granola Bread is the perfect way to welcome the cozy comforts of home baking. Bursting with the natural sweetness of diced apples and spiced with a generous touch of ground cinnamon, this quick bread is delicately balanced by the hearty crunch of granola folded into the batter and sprinkled on top for a rustic finish. Made with unsweetened applesauce, a touch of light brown sugar, and a tender crumb thanks to the addition of milk, this loaf is as moist as it is flavorful. Whether you're enjoying it as a breakfast treat, an afternoon snack, or a dessert, this simple recipe requires just 15 minutes of prep time and bakes to golden perfection. Serve it warm with butter or a drizzle of honey, and watch it disappear slice by slice. Perfect for fall gatherings, tea time, or meal prep, this Apple Cinnamon Granola Bread will become an instant favorite.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 0.75 cup granulated sugar
- 0.25 cup light brown sugar
- 0.5 cup unsweetened applesauce
- 0.25 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.5 cup milk
- 1.5 cups apple (peeled, cored, and diced)
- 0.75 cup granola
- 0.25 cup additional granola (for topping)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and salt. Set aside.
In a separate medium bowl, whisk together the granulated sugar, light brown sugar, unsweetened applesauce, vegetable oil, eggs, and vanilla extract until smooth and well combined.
Pour the wet ingredients into the bowl of dry ingredients and stir until just combined, being careful not to overmix.
Add the milk to the batter and gently fold it in. The batter should be thick but pourable.
Fold in the diced apples and granola until evenly distributed.
Pour the batter into the prepared loaf pan, using a spatula to spread it evenly. Tap the pan gently on the counter to release any air bubbles.
Sprinkle the additional granola evenly over the top of the batter for a crunchy topping.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition Facts
Calories |
378 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.2 g | 13% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 303 mg | 13% | |
| Total Carbohydrate | 66.0 g | 24% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 33.4 g | ||
| Protein | 6.8 g | 14% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 43 mg | 3% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 155 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
