Cinnamon Apple & Bran Quick Bread

Cinnamon Apple & Bran Quick Bread Recipe

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Penny Batt


My grandchildren LOVE this, it is my way of making the apple cinnamon variation of the basic quick bread at

★★★★★ 1 vote
Makes 1 loaf
20 Min
50 Min


1 c
unbleached white flour
1 c
fine white whole wheat flour such as prairie gold
1/2 c
sugar (organic evaporated cane juice)
1 1/2 tsp
baking soda
1/2 tsp
baking powder
1 tsp
1 Tbsp
1/2 c
oat bran
1 c
apples, chopped (granny smith or fuji are good)
1 c
2 Tbsp
lemon juice (or apple cider vinegar)
1 large
1/4 c
light oil (sunflower, safflower...)


1Heat the oven to 350°F. Grease a standard 9x5 loaf pan.
Mix milk and lemon juice or vinegar togther and leave to coddle.
2Whisk together the flour, sugar, baking powder, baking soda, salt and cinnamon in a medium mixing bowl.
3Peel, core, and chop the apples. Toss in with the flour mixture until well coated.
4Whisk the egg with the coddled milk and the oil.
5Pour the liquid ingredients over the dry ingredients. Gently stir and fold the ingredients until all the flour has been incorporated and a shaggy, wet batter is formed. Be careful not to over-mix.
6Scrape the batter into the prepared pan and pat it into the corners. Bake for 45-50 minutes. When finished, the loaf should be domed and golden, and a toothpick inserted into the center should come out clean. Let the loaf cool in the pan for 15 minutes before removing and slicing.
7After they are completely cooled, wrap baked loaves tightly in plastic wrap and store at room temperature. (I just use the cheapest gallon size twist-tie type food storage bags.) Baked loaves can also be wrapped in plastic and aluminum foil and frozen for up to three months.
8I've been thinking of making this with an additional 3 ounces of milk (so milk & vinegar total 1 1/2 cups) as it can get a bit dryish if not eaten within one day, which happens as several of us are obliged to be gluten or grain free, but haven't done so yet.

About Cinnamon Apple & Bran Quick Bread

Course/Dish: Sweet Breads