Sneak Peek: Make this Sweet Apple Cinnamon Bread Machine Recipe with a bread machine. Even though Grandma wouldn’t do it that way, I’m pretty sure she would love to eat it. Spiced apples and raisins make this whole wheat loaf incredibly moist.
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Are you lucky enough to live close to an outstanding farmer’s market? There’s usually a fresh-bread booth or table where I see things I want to go home and bake myself. This Sweet Apple Cinnamon Bread recipe is my response to seeing yummy-looking apple yeast bread at one of these markets.
Pour yourself a cup of coffee and prepare to enjoy this sweet yeast bread you can mix and knead in your bread machine. The apples and raisins make an incredibly moist loaf I think you will enjoy. Move over cinnamon rolls!
Although this is a bread machine recipe, you can easily do it by hand or with a stand mixer. See the notes in the recipe.
If you ask Pinterest, one of the most popular posts on my website is entitled “Microwave Cinnamon Apples.” It’s super easy with only four ingredients and makes a healthy snack or dessert for 1-2 people.
Since I’m a bread-machine freak and love cooked apples, it was high time to create a bread recipe incorporating these easy-to-prepare apples.
Because I’m a yogurt maker, you probably won’t be surprised to hear that this bread recipe includes Greek yogurt (or use buttermilk if you prefer). Either way, the result will be a tender crumb, not unlike my favorite cinnamon rolls.
Top this apple-studded loaf with a streusel topping, or ice it with powdered sugar frosting. Frosting will make your loaf taste similar to a giant cinnamon roll. If you feel decadent, pour the frosting over a streusel-topped loaf.
📌KITCHEN TIP📌: Sweet apple-cinnamon yeast bread stores better without icing. If you don’t have enough people to eat it on the first day, you might want to skip the icing.
Ingredients and substitutions:
- BUTTERMILK: Yogurt thinned with milk to a buttermilk consistency is a good substitute. You could also use whey leftover from making Greek yogurt.
- EGG: I use large eggs in all my bread recipes. If you use larger or smaller eggs, compensate accordingly with more or less liquid.
- SALT: Use table salt or sea salt. If you use Kosher salt, add 1/4 teaspoon more.
- BUTTER: Chop the butter into small pieces and dump it in the pan. The friction of the bread machine paddles will soften the butter, so it mixes in at just the right time.
- BROWN SUGAR: I used light brown sugar, but dark brown sugar is also acceptable.
- FLOUR: The mix of whole wheat and bread flour makes this bread so flavorful. However, 100% all-purpose flour is also good.
- YEAST: I use bread machine or instant yeast in all my bread recipes. You can substitute active dry yeast if that’s all you have.
- RAISINS: Golden raisins, standard dark raisins, currants, or other dried fruit like dried cranberries are delicious here. On the other hand, omit dried fruit and use toasted nuts or nothing if you prefer. Also, don’t miss the discussion below about the best time to add raisins to the dough.
- APPLES: Use any apple that will hold its shape when cooked like delicious yellow apples.
How to make Sweet Apple-Cinnamon Dough with a bread maker:
This recipe may seem a bit complicated at first glance. Don’t let it scare you. Instead, I hope showing you every step will inspire confidence that you can do it.
Add all of the dough ingredients into the bread machine pan except for the raisins.
Select the DOUGH cycle and press START. The dough will be clumpy in the beginning.
This dough is too wet. Add more flour a tablespoon at a time until the dough at the bottom is incorporated. (I had to add two tablespoons to correct the dough on this day.) The goal is for the dough to stick to the sides, then pull away cleanly. Read more about this surprising secret for making better bread with a bread machine.
Add the raisins when the machine beeps (if it has this feature). Otherwise, add the raisins 4-5 minutes before the kneading finishes.
MEANWHILE: Prepare the apple filling.
Add all of the filling ingredients to a microwave-safe Pyrex measuring cup or bowl. Stir to combine. Cover the bowl to prevent splattering.
Microwave for 2 minutes on HIGH and stir well. (Times will vary for different microwaves.) Set mixture aside to cool.
Shaping the bread after the DOUGH cycle is finished:
The bread dough needs double the size it was when the kneading finished. If the dough has not risen enough at the end of the DOUGH cycle, leave it sitting in the pan until it doubles in volume.
If your bread machine is sitting in a cold or drafty room, the time for rising will be longer. If you don’t wait on the bread to rise until doubled, it will be dense when baked. The decision to proceed is a crucial step.
If your bread machine is in a warm environment, the dough may rise faster than expected. Experienced bakers will anticipate this and check the dough before the DOUGH cycle finishes.
When the dough has doubled in size (no more, no less), pull it from the pan onto a lightly floured surface.
Use your hands or a rolling pin to roll the dough into a roughly 10 x 13 inches rectangle. (If the dough seems “bouncy” and doesn’t want to stay in a rectangle shape, cover it with a tea towel and let it rest for 10-15 minutes. Come back and try again.)
Spread the room-temperature apple filling evenly over the dough.
Roll dough starting with the long side closest to you.
Pinch the seams with your fingers.
Use a large knife to cut the roll in half using the seam as your guide.
Separate the dough into “half-pipes” and roll so you can see the layers.
Using a 9 x 5-inch loaf pan, lay one “S” shape on one end and the other “S shape at the other end. They should meet in the middle. If you make a mess, no worries. You’re going to cover it up in the next step. Cover the pan and let the dough rise until it is about 2/3 of the original size.
Preheat your oven to 425˚F (220˚C) for about 15 minutes before your bread is ready to bake.
Make the streusel (if you use it) or icing while the bread bakes.
Sprinkle streusel over the loaf when it has risen enough and bake. Turn the temperature back to 350˚F (180˚C) and bake until the internal temperature reaches 190˚F (88˚C).
An alternate method for shaping the dough:
The method pictured below might be more straightforward if you are a novice baker.
- After rolling the dough into a long cylinder and sealing it (as seen in the pictures on the left side above), the same way you would for cinnamon rolls, slice the cylinder crosswise into six large slices and set it on end in a loaf pan.
- Cover the pan loosely with a tea towel or freebie shower cap. As soon as the dough is almost double in size, remove the cover.
- Sprinkle with streusel if using, then bake as directed.
FAQ about Cinnamon-Apple Bread made with a bread maker:
Storing iced bread in a plastic bag can be a messy business. Consequently, I don’t recommend frosting this loaf if you don’t have enough mouths to eat it all in one sitting.
The best way to store most homemade bread is in a plastic bag at room temperature. Take a tip from King Arthur Flour: When keeping bread for a day or two at room temperature, plastic or foil (rather than cloth) are the best options.
Storing in the refrigerator can cause your bread to get hard.
I prefer to add raisins close to the end of the kneading cycle. Doing this will distribute the raisins throughout the dough, not in the fruity swirl. In my experience, this keeps the raisins from falling out of the bread when you’re eating it. I use the same method with my Cinnamon-Raisin Bread, too.
Two other ways to add the raisins (or nuts if you prefer):
1. Knead them in by hand before you shape the dough.
2. Add them to the apples before you microwave them. Cooking them will plump them up if you like your raisins less chewy and more tender.
If the apples are sweet, you may not need more sugar. But if you have a sweet tooth, more sugar is always better.
Certainly! Make it and bake it. This moist bread only gets better the next day or two or three. It also freezes well after baking. It’s perfect for baking before Christmas because it only improves after hanging around for a day or two.
Yes. Be sure to chop the apples finely. The apples in commercial pie filling are usually too big.
Parting thoughts: I hope the detailed directions will encourage you to give this bread recipe a chance. Give yourself plenty of time the first time you make it like you would any new recipe.
If you have many apples on hand, you might like this easy Crustless apple pie. For something savory with apples, this Ham Stew with Beef and Bacon (and apples that disappear in the broth) is my favorite soup on this website. If you like raisins, don’t miss this Cinnamon-Raisin Loaf, also made with a bread machine. If you want to read more tips for using a bread machine, start with this post.
p.s. This bread makes a tasty toasted cheese sandwich with apple butter and melty white cheese. YUM!!
If you have questions or suggestions, email me privately for a quick answer: Paula at saladinajar.com. Hope to see you again soon!
Sweet Apple-Cinnamon Bread Machine Recipe
- ⅔ cup buttermilk or yogurt thinned with milk to buttermilk consistency - 151 gr
- 1 egg - 50 gr
- ¾ teaspoon salt - 4 gr
- 2 tablespoons butter - 28 gr
- 2 tablespoons brown sugar - 27 gr
- 1 cup whole wheat flour - 120 gr
- 1-1/4 cup bread flour - 150 gr
- 1-1/2 teaspoons bread machine or instant yeast - 5 gr
- ½ cup raisins - 75 gr
- 1 medium golden delicious apple - peeled and finely diced
- 1 teaspoon cinnamon - 2.6 gr
- ⅛ teaspoon allspice - optional
- ¼ teaspoon cornstarch
- 1 tablespoon sugar - optional depending on how sweet your apples are naturally
- 1 tablespoon water - 14 gr
- 2 tablespoons all-purpose or bread flour - 15 gr
- 1 tablespoon brown sugar - 13 gr
- 1 tablespoon cold butter - 14 gr
- ¼ teaspoon cinnamon
Frosting: (if desired)
- ½ cup powdered sugar - 114 gr
- 2 teaspoons coffee - 28 gr
- 1 tablespoon cream cheese - 15 gr
- Add all dough ingredients (except for the raisins) to the bread machine pan in the order listed.
- Select the DOUGH cycle and push START.
- Check the dough at least twice during the mixing and kneading phase by lifting the lid to take a peek. The first time, look immediately after the machine starts mixing to ensure the paddles are engaged correctly. Look again 15 minutes into the DOUGH cycle to assess the consistency of the dough. For most recipes, The dough should stick to the side, then pull away cleanly.If your dough is too wet, add flour one tablespoon at a time.Conversely, if the dough is too dry, add one tablespoon of liquid at a time until the dough looks just right. Read more about this surprising secret to success with a bread machine here.
- Cook the apple filling so it can cool. See the directions below.
- When the DOUGH cycle completes, check the dough to make sure it has doubled in size. If not, leave the dough in the pan until it does.
- Remove the dough from the bread machine pan onto a lightly-floured surface. Roll into a rectangle approximately 9 x 13 inches. Distribute room-temperature apple-filling mixture evenly over the dough, leaving a 1-inch margin around the rectangle.
- Roll the dough up tightly (without stretching) and pinch closed at the seam, starting with the longer side.
- Make the half-pipe design: Use a large, sharp knife to cut the roll in half length-wise at the seam. You should now have two long "half-pipes."
- Spray a nonstick 9 x 5-inch loaf pan with an aerosol flour/oil mixture like Baker's Joy. Then, with the cut side up, make a snake or "S" shape going back and forth with one of the half-rolls and place into one end of your loaf pan (mine holds 2 quarts of water if you want to compare sizes).
- Make an "S" shape with the other roll and place it into the other end of the pan as pictured. It doesn't have to be perfect but should fill the pan from one end to the other.
- Cover dough with a shower cap or tea towel and set in a warm place to rise for approximately 45 minutes. The dough should rise somewhat less than double.
- Combine all ingredients in a microwave-safe bowl and cover. Cook on HIGH for 2 minutes. Allow the cooked apples to cool while the dough is rising.
- Combine all ingredients with a fork until crumbly. The mixture should resemble oatmeal.
- Fifteen minutes before the bread is ready to bake, preheat the oven to 425˚ F.
- If using streusel, sprinkle it over the top.
- Turn the oven temperature back to 350˚F. Bake for 35 minutes or until the internal temperature reaches 190˚F. About halfway through the baking time, cover bread loosely with foil to prevent over-browning.
- Remove from oven and let stand for 15 minutes before turning out onto a cooling rack.
- Combine powdered sugar, coffee, and cream cheese. Add more sugar if too thin, or add coffee if too thick. Drizzle over cooled loaf.
- To make this recipe in a heavy-duty stand mixer: Add ingredients to the bowl in the same order. Turn on LOW to mix until all ingredients are moistened. Then, using a dough hook, turn the speed to 2 or 3. Continue beating/kneading until dough becomes smooth and elastic (about 5-10 minutes). Cover and allow to rise in a warm place. Deflate dough gently and shape as indicated in the recipe.
- If making by hand: Combine all ingredients into a shaggy ball in a large bowl. Turn dough out onto a floured surface. Knead with your hands until the dough becomes smooth and elastic. Kneading will likely take 10-20 minutes, depending on your experience. Place the dough ball into a greased bowl. Cover and allow to rise until double. Deflate the dough gently and shape as indicated in the recipe.
- Please note: If you only have active dry yeast, use 1/4 teaspoon more than called for in the recipe. It no longer needs to be dissolved first, but you can if you prefer.