Apple Cinnamon English Muffin Bread is the simplest way to enjoy homemade yeast bread that’s got a coarse texture, which makes it perfect for toasting, just like an English muffin. Diced apple is mixed in with plenty of cinnamon, to give it plenty of fall flair. Slather it with apple butter, jam, or your favorite spread for one delicious breakfast.
My posts are finally starting to reflect how apple crazy I’ve been. I feel like I’ve been giving pumpkin all the love here on the blog, and that’s just not right. I got a load of apples from a friend’s apple tree and made a huge batch of slow cooker applesauce, and apple pie bars, both of which were delicious, but I was unable to photograph them. That just means I have to make more, which I’ll be more than happy to do. 🙂
There’s really no better way to celebrate fall than apples with cinnamon, and I think if the scent of fall were bottled, it would smell like apple pie. What do you think? All I know is, while this bread baked, there was no question that fall was in the air. Homemade bread smells glorious enough on its own, but add apples and cinnamon to the mix, and the scent is enough to put you in an apple-induced frenzy. How is one supposed to wait for the bread to bake and then cool before slicing it? Friends, it was hard.
Actually, I didn’t wait for the loaf to cool entirely. I was running out of sunlight thanks to good old Day Light Savings time, and I sliced into it a bit prematurely. All in the name of getting photos, right? I got 2 clean slices off the end, but then the warm insides were not having a knife bust through early. I turned my bread sideways in the photo and pressed on. I’m not a patient person.
This recipe is the perfect recipe for yeast bread novices. If you have a stand mixer, it does all the work (which still isn’t much). No kneading whatsoever. It goes from the mixing bowl to the loaf pan, rises once, then bakes. During the rise process, just make sure the bread has doubled in volume, or crowns just over the top of the loaf pan before baking, or it will be dense. If your house is warm, the dough should only take 45 minutes to 1 hour to rise, but if it’s cold, it could take considerably longer. I like to preheat the oven and set the loaf on the stove top over the oven to promote warmth, especially on cold days.
I have to explain to you that this bread isn’t sweet at all, and despite the 2 teaspoons of cinnamon I added, it didn’t taste like cinnamon until it was toasted, and it was still pretty mild. If you want to add more sweetness, you could add some sugar or dried fruit, but I opted to let spreads I chose lend the sweetness. Apple butter, honey, peanut butter AND honey….slather on whatever ya like.
This is the easiest, full proof yeast bread recipe ever, and sky’s the limit on the variations. All I can say is enjoying fresh, homemade bread toasted to crispy, golden brown heights is such a luxury for me, and it doesn’t get much better. Except with a nice cup of coffee, I imagine. 🙂
In the mood for some more bread baking? Try these:
Banana Blueberry English Muffin Bread by Baked by Rachel
Cranberry Orange Cinnamon Swirl Bread by Flavor the Moments
Homemade Cinnamon Swirl Bread by Pinch of Yum
Whole Wheat Cinnamon Raspberry English Muffins by A Kitchen Addiction
- 3 cups all purpose flour
- 1 tablespoon instant yeast
- 1 tablespoon brown sugar, packed
- 2 teaspoons ground cinnamon
- 1½ teaspoons salt
- ¼ teaspoon baking soda
- ½ cup peeled, chopped Granny Smith apple (1/4" dice)
- 1 cup milk
- ¼ cup water
- 2 tablespoons canola oil
- cornmeal, for dusting loaf pan
- Whisk together the flour, yeast, brown sugar, cinnamon, salt, and baking soda in the bowl of a stand mixer just until combined. Stir in the diced apple, and set aside.
- Combine the water, milk, and oil, in a small saucepan and heat over low heat until it's lukewarm, or 120-130 degrees. You can also microwave in a heatproof dish on high power for 10 second intervals, being careful not to over heat. If the liquid is too hot, it will kill the yeast, and if it's not warm enough, it will take substantially longer to rise.
- Fit the mixer with the paddle attachment, and add the liquid to the dry ingredients, beating on low speed just until incorporated. Increase speed to high and beat for 1 minute.
- Grease a standard loaf pan with cooking spray, and dust as evenly as possible with a thin layer of cornmeal. Preheat the oven to 400 degrees. Place the dough in the loaf pan, gently spreading it in an even layer, and into the corners. Cover with plastic wrap and let rise 45 minutes to 1 hour, or until doubled in volume, with the dough crowning just over the top of the loaf pan. Bake on the middle rack of the oven for 22-27 minutes, or until golden brown or the bread has an internal temperature of 190 degrees. Cool in the pan for 5 minutes, then turn out onto a wire rack and cool completely before slicing. Enjoy with toasted with your favorite jam or spread!
The Granny Smith apple can be subbed out for any good baking apple, such as Braeburn, Pink Lady, or Golden Delicious.
To promote warmth, I like to preheat the oven while the bread begins to rise and set the pan on the stove top over the oven, especially on cold days.
Recipe adapted from King Arthur Flour .