Apple Bread with Maple Cinnamon Butter Recipe

Introduction

Apple bread is a cozy, flavorful treat that combines the natural sweetness of apples with a soft, tender crumb. This recipe yields a beautifully risen loaf with warm cinnamon notes, perfect for breakfast or an afternoon snack.

Ingredients

• 4 cups (512 g) all-purpose flour
• 1 teaspoon kosher salt
• ½ teaspoon instant yeast
• 1¾ cups cool water
• 2-3 large Granny Smith apples, peeled, cored, and chopped (about 2½ cups)
• 2 tablespoons granulated sugar
• 1 teaspoon ground cinnamon
• 1 cup (2 sticks / 226 g) unsalted butter
• ¼ cup (32 g) brown sugar
• ¼ cup (85 g) pure maple syrup
• 1 teaspoon ground cinnamon (for maple butter)

Instructions

1. Step 1: In a large non-metal bowl, combine the flour, kosher salt, instant yeast, and cool water. Stir with your hands or a dough whisk until a sticky dough forms, working just enough to incorporate all the flour.
2. Step 2: Cover the bowl with plastic wrap and let the dough rest at room temperature for 8 hours or overnight until it becomes bubbly and rises noticeably.
3. Step 3: Peel, core, and dice the apples into 2½ cups of pieces. Place them in a medium bowl and toss with granulated sugar and 1 teaspoon ground cinnamon until evenly coated.
4. Step 4: Add the apple mixture to the risen dough and knead gently with your hands to incorporate as many apple pieces as possible; it’s okay if some pieces remain loose.
5. Step 5: Lightly grease a 5-quart French oven and transfer the dough into it. Cover with the lid and let rise at room temperature for about 2 hours, or until puffy but not doubled.
6. Step 6: When ready to bake, place the covered French oven with the dough inside a cold oven. Set the oven temperature to 425°F (220°C) and bake for 40 to 45 minutes.
7. Step 7: Remove the lid and continue baking for another 10 to 15 minutes, until the bread has a deep golden brown crust.
8. Step 8: Carefully remove the bread from the oven and transfer it onto a cooling rack to cool.
9. Step 9: To make the maple butter, combine the unsalted butter, brown sugar, maple syrup, and 1 teaspoon ground cinnamon in a stand mixer bowl. Beat on medium-high speed for about 5 minutes until well blended and fluffy.
10. Step 10: Scoop the maple butter onto a piece of plastic wrap, wrap tightly, and chill in the refrigerator for at least 30 minutes.
11. Step 11: Serve slices of warm apple bread with chilled maple butter spread on top. Enjoy!

Tips & Variations

• Use Granny Smith apples for a tart contrast, or substitute with sweet apples like Fuji for a softer flavor.
• For extra texture, sprinkle chopped nuts such as walnuts or pecans into the dough with the apples.
• If you don’t have a French oven, bake in a covered loaf pan and adjust baking time accordingly.
• Allow the dough to proof in a warm spot to encourage better rising, but avoid overheating.

Storage

Store leftover apple bread wrapped tightly in plastic or in an airtight container at room temperature for up to 3 days. For longer storage, freeze slices in a sealed bag for up to 2 months. Reheat gently in a toaster or oven before serving. Keep maple butter refrigerated and use within 1 week.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh yeast instead of instant yeast?

Yes, you can substitute fresh yeast. Use about three times the amount of fresh yeast as instant yeast, and dissolve it in the water before mixing with the flour.

Do I have to prepare the dough the night before?

For best flavor and texture, the overnight rest is recommended, but if short on time, letting the dough rise for at least 4 hours until bubbly can work as a quicker alternative.

Apple Bread with Maple Cinnamon Butter Recipe

Print Recipe

★★★★★

4.6 from 107 reviews

This Apple Bread recipe features a soft, flavorful dough mixed with sweet cinnamon-coated Granny Smith apples, baked in a French oven to produce a golden crust and tender crumb. Paired with a rich maple butter infused with brown sugar and cinnamon, this bread is perfect for a cozy breakfast or an indulgent snack.

• Author: Tim
• Prep Time: 15 minutes (plus 8 hours to overnight resting time)
• Cook Time: 55 to 60 minutes
• Total Time: 9 to 10 hours (including resting and baking time)
• Yield: 1 loaf (about 12 slices) 1x
• Category: Bread
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Bread Dough

• 4 cups (512 g) all-purpose flour
• 1 teaspoon kosher salt
• ½ teaspoon instant yeast
• 1¾ cups cool water
• 2–3 large Granny Smith apples, peeled, cored, and chopped (about 2½ cups)
• 2 tablespoons granulated sugar
• 1 teaspoon ground cinnamon

Maple Butter

• 1 cup (2 sticks / 226 g) unsalted butter
• ¼ cup (32 g) brown sugar
• ¼ cup (85 g) pure maple syrup
• 1 teaspoon ground cinnamon

Instructions

1. Prepare the dough: In a large, non-metal bowl, combine the flour, kosher salt, instant yeast, and cool water. Stir the mixture and use your hands or a dough whisk to form a sticky dough, working just enough to incorporate all the flour.
2. First proof: Cover the bowl with plastic wrap and let the dough rest at room temperature for 8 hours or overnight, allowing it to become bubbly and rise substantially.
3. Prepare the apples: Peel, core, and dice 2-3 Granny Smith apples to yield about 2½ cups. In a medium bowl, toss the apple pieces with granulated sugar and ground cinnamon until evenly coated.
4. Incorporate apples into dough: Add the cinnamon-sugar apples to the proofed dough and knead lightly by hand, mixing them in though some pieces may remain separate.
5. Transfer to French oven: Lightly grease a 5-quart French oven and pour the apple dough inside, spreading it evenly.
6. Second rise: Cover the French oven with its lid and let the dough rise at room temperature for about 2 hours, until it puffs noticeably but not as much as the first rise.
7. Preheat oven and bake: Place the covered French oven in a cold oven, then set the oven to 425°F (220°C). Bake for 40 to 45 minutes with the lid on.
8. Final baking: Remove the lid and continue baking the bread for another 10 to 15 minutes, until the crust turns a deeper brown color.
9. Cool the bread: Carefully remove the French oven from the oven and turn the bread out onto a wire rack to cool completely.
10. Make maple butter: In the bowl of a stand mixer, combine unsalted butter, brown sugar, maple syrup, and ground cinnamon. Beat on medium-high speed for about 5 minutes until well blended and fluffy.
11. Chill butter: Transfer the maple butter onto a piece of clean plastic wrap, wrap tightly, and chill in the refrigerator for at least 30 minutes to firm up.
12. Serve: Spread the chilled maple butter generously over slices of the warm apple bread and enjoy this comforting treat.

Notes

• Using a French oven (Dutch oven) is key to achieving a crisp crust and moist crumb for the bread.
• The resting times are essential for developing flavor and texture; avoid rushing proofs.
• Granny Smith apples provide the perfect balance of tartness and firmness for this bread.
• Maple butter can be stored in the refrigerator for up to one week.
• Ensure the oven is cold when placing the bread inside to allow gradual heat expansion and a better rise.

Keywords: apple bread, homemade bread, cinnamon apple bread, maple butter, fall baking, breakfast bread