Moist Apple Cinnamon Loaf Bread

Serving: Slice the loaf and enjoy it warm or at room temperature. It’s perfect on its own or with a spread of butter.

Storage: Store the loaf in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness. You can also freeze the loaf for up to 2 months—just slice and wrap it before freezing.

Variations:
Nuts: Add a handful of chopped walnuts or pecans to the batter for a bit of crunch.

Spices: For a deeper flavor, you can add a pinch of nutmeg or ginger.

Topping: Sprinkle some cinnamon sugar on top of the batter before baking for a sweet, crispy finish.

FAQ:
Can I use gluten-free flour for this recipe?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. The texture may vary slightly, but it should still turn out delicious.

Can I use a different type of apple?
Yes, you can use any type of apple that you prefer. Granny Smith apples are great for a tart contrast, while Fuji or Gala apples will provide more sweetness.

Can I make this recipe into muffins?
Absolutely! Divide the batter into a muffin tin and bake at the same temperature for 20-25 minutes, or until a toothpick comes out clean.

This moist apple cinnamon loaf bread is sure to become a beloved recipe in your kitchen. Its rich flavor, tender crumb, and aromatic spices make it an irresistible treat for any occasion!