5-Minute Fall Bread

 

The Scoop

This quick bread packs diced apples into a tender, lightly sweet crumb, then gets a cinnamon-sugar swirl on top and an optional vanilla glaze for good measure.

It’s cozy, uncomplicated, and delivers maximum fall energy without turning baking into an all-day project.

Hack it:

Swap the apple for pears or use a mix of apples and pears for a softer, fruitier loaf.

Add chopped pecans or walnuts to the batter or cinnamon-sugar topping for crunch.

Stir in raisins, dried cranberries, or chopped dates for extra sweetness.

Add a little nutmeg, cardamom, or ginger alongside the cinnamon for a warmer spice profile.

Replace the vanilla glaze with a maple glaze or drizzle of salted caramel.

Sprinkle coarse sugar over the top before baking for an extra-crunchy finish.

Leftovers:

Toast thick slices and spread with salted butter, cream cheese, or apple butter.

Turn slices into French toast and top with sautéed apples and maple syrup.

Layer cubes with whipped cream and caramel for an easy apple-cinnamon trifle.

Crumble leftover bread over vanilla ice cream for a quick fall dessert.

Freeze individual slices and thaw or toast them whenever you need an emergency piece of fall.

Ingredients

For the bread:

1 cup white granulated sugar

2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1 egg

1 cup milk

1/3 cup vegetable oil

1/2 large apple, diced and peeled

1/2 tablespoon cinnamon

For the topping:

1/3 cup white granulated sugar

1/2 teaspoon cinnamon

Vanilla glaze, optional, to taste

Directions

Preheat the oven to 350 degrees F.

Grease three loaf pans.

Combine 1 cup of the sugar, the flour, the baking powder, and the salt in a bowl.

In a separate bowl, beat the egg, the milk, and the oil until combined.

Gradually add the dry mixture to the wet mixture until just moist.

Add the apple and 1/2 tablespoon of the cinnamon, folding gently.

Pour the batter into the loaf pans, only filling each about 2/3.

Combine the remaining sugar and the remaining cinnamon.

Spoon the topping mixture evenly over each loaf and swirl it with a knife.

Bake until a toothpick comes out clean, about 40 minutes.

Serve with the glaze.