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Apple Bread with Maple Cinnamon Butter Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://jedentaglecker.com/apple-bread-with-maple-cinnamon-butter-recipe/