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Apple Cinnamon Bread with Cinnamon Swirl and Crumble Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 3 reviews
  • Author: Evelyn
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 10 servings
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Description

This Apple Cinnamon Bread with Cinnamon Swirl and Crumble is a moist, flavorful loaf featuring tender almond flour batter, fresh apples, warm cinnamon, and a crunchy almond crumble topping. Perfect for breakfast or a cozy snack, it blends fruit and spice into a beautifully swirled, crumb-topped bread with a subtle maple sweetness and an optional vanilla glaze.

Ingredients

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)

Cinnamon Apple Swirl

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

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

Vanilla 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 and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8.5 x 4.5-inch loaf pan with parchment paper, leaving some overhang for easy removal after baking.
  2. Prepare Apples: Peel the apples. Finely dice enough to measure 2/3 cup for the cinnamon apple swirl and grate enough to measure 3/4 cup for the batter. Gently press the grated apple between paper towels or a clean kitchen towel to remove obvious excess liquid, but do not squeeze completely dry.
  3. Make the Crumble: In a small bowl, combine almond flour, maple sugar, cinnamon, and salt. Add the softened coconut oil and work it into the dry ingredients using a fork or your fingertips until a crumbly mixture forms. Refrigerate while preparing the bread batter.
  4. Make the Cinnamon Apple Swirl: In another small bowl, mix finely diced apple, maple sugar, and cinnamon until the apples are evenly coated. Set aside.
  5. Mix Dry Ingredients: In a medium bowl, whisk together the blanched almond flour, tapioca flour (or arrowroot starch), baking powder, baking soda, cinnamon, and salt.
  6. Combine Wet Ingredients: In a large bowl, whisk the eggs and maple sugar until well combined and slightly lightened in color, about 30–45 seconds. Then whisk in the melted coconut oil and vanilla extract.
  7. Combine Wet and Dry: Stir the dry ingredients into the wet mixture until fully combined with no flour pockets. Gently fold the grated apple into the batter until evenly incorporated.
  8. Layer the Batter and Swirl: Spread half of the batter evenly in the prepared loaf pan. Spoon the cinnamon apple mixture over this base, leaving about a 1/2-inch border around the edges to prevent leaking. Spoon the remaining batter over the apple layer and gently spread to cover.
  9. Create Swirl Effect: Insert a butter knife vertically into the batter and make 2–3 gentle figure-eight motions through the loaf to create a defined cinnamon apple ribbon. Avoid over-swizzling to keep the swirl distinct.
  10. Add Crumble Topping: Evenly sprinkle the chilled crumble topping over the top of the loaf. Press only the larger crumbs gently into the batter so they stick.
  11. Bake the Bread: Bake for 55–65 minutes in the preheated oven or until the loaf is deeply golden and the center is set. Begin checking at 55 minutes. If the crumble browns too quickly, tent with foil. Test with a toothpick inserted near the center should come out with a few moist crumbs but no wet batter.
  12. Cool the Bread: Allow the bread to cool in the pan for about 30 minutes, then lift it out using the parchment paper and transfer to a wire rack. Let it cool completely before slicing, allowing the almond flour crumb and apple swirl to fully set.
  13. Prepare and Add Icing (Optional): While the bread cools, whisk together powdered sugar, almond milk, and vanilla extract in a small bowl to create the icing. Drizzle lightly over the cooled bread. The icing will set in about 15 minutes.

Notes

  • You can substitute arrowroot starch for tapioca flour if desired.
  • Press grated apple lightly to remove excess moisture but do not squeeze dry to maintain moisture balance in bread.
  • Use refined coconut oil for a neutral flavor that won’t overpower apple and cinnamon.
  • Allow the bread to cool completely before slicing to ensure clean slices and proper texture.
  • If crumble browns too quickly, tent with foil to prevent burning while the inside finishes baking.
  • Optional icing adds a subtle sweet vanilla glaze but can be omitted for a lower sugar version.

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