This apple cinnamon bread is a delicious light, pull apart bread with diced apples, a buttery cinnamon filling, chopped walnuts. Drizzled with a sugary glaze it’s a family tradition for us— make it one for your too.
Keyword cinnamon, apple, streusel, apple bread, fritter
Prep Time 1hour30minutes
Cook Time 30minutes
Total Time 2hours
Apple Cinnamon Bread Dough:
4 1/2teaspooninstant yeast
1 1/2teaspoon salt
1/4cup Canola oil
5 1/2cupbread flour
Apple Cinnamon Bread Filling:
4 applespeeled, cored, diced
Apple Cinnamon Bread Glaze:
In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until foamy (about 5 minutes). Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well-oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow it to rise until doubled in bulk, about 1 hour.
While dough rises, make your filling. In a saucepan, heat butter and sugar and cinnamon over medium heat until melted. Add vanilla and cornstarch and stir until mixture begins to simmer. Add apples and cook on low for 5 minutes, stirring frequently. Stir in walnuts. Set aside.
Gently punch down dough and divide into two sections. Roll one section out into a 12x15" rectangle. Spread half of the filling on your dough. Using a pizza cutter, slice your dough into 15 squares. 4 slices along the 15" side and 2 slices down the 12" side.
Grease 2 bread pans with shortening.
With a spatula, stack your squares 3 or 4 at a time and begin filing them into the pan on their sides. This will get messy and that is ok. Just scoop them up and get them in the pan. Repeat with the other section of dough in the other bread pan. Let loaves rise in a warm place for 30 minutes.
Place a baking sheet, lined with foil, under your pans to catch any drips.
Bake in a preheated oven @ 350 degrees for 15 minutes. Lightly cover pans with foil (tent them) and bake for an additional 30-35 minutes or until tops are light brown and firm.
Cool (in the pans) on a cooling rack for 25 minutes before removing bread from the pan. After 25 minutes, gently turn pans onto their sides and remove the bread. Handle carefully, as this is a pull apart bread.
Mix ingredients for glaze, adding milk 1 tsp. at a time until it reaches desired consistency. Drizzle bread with glaze.
I like using my kitchenmaid to make my dough and use the dough hook instead of kneading. If you don’t have one, just use a hand mixer or wooden spoon and knead on a floured surface just like you would for any other yeast bread dough.