Cinnamon Apple Quick Bread

Anyone who frequents this blog from time to time probably knows that my family owns a farmhouse in Umbria that we rent out to guests called Il Casale di Mele after our last name. Since Mele translates as “apples” in English, I am always on the lookout for delicious, yet healthy apple recipes that I can bake for our guests. This is yet another one of those easy recipes I love to make as I can put it together quickly and the finished loaf is moist and delicious. If I am baking this quick bread for guests, I often double the recipe and freeze one for later although if I do that I leave the cinnamon sugar topping off as it will get moist as it thaws. There is a fair amount of ground cinnamon in this recipe which I personally love, but feel free to decrease the amount of cinnamon if you are not as fond of cinnamon as I am.

Why Healthy

  • Apples are are a good food source of vitamin C which is important for supporting a healthy immune system, forming collagen and enhancing iron absorption and rich in healthy carbohydrates needed for energy.
  • Olive oil, a healthy heart fat is used in place of butter.
  • Half the white flour is substituted with wholewheat pastry flour to increase nutritional value.



Cinnamon Apple Quick Bread

For an optional topping mix together three tablespoons of white sugar with 1 teaspoon ground cinnamon and sprinkle over the loaf before baking.

Yield: Serves 8

Prep Time: 20 mins

Cook Time: 50 mns


1 Cup All-purpose Flour
1 Cup Wholewheat Pastry Flour
1 Cup White Sugar
2 Teaspoons Baking Powder
2 Teaspoons Ground Cinnamon
1 Teaspoon Salt
1 Cup Buttermilk
1/4 Cup Vegetable Oil
2 Large Eggs
1 Teaspoon Vanilla Extract
2 Apples, Peeled, Cored, And Cut Into 1/2 Inch Dice


Preheat the oven to 350 degrees F. and grease a 9 X 5 inch loaf pan.
In a bowl, toss the diced apples with 1 teaspoon cinnamon and 1/4 cup sugar. Set aside.
In a large bowl mix together the oil, buttermilk, eggs, and vanilla until smooth. Add the flour, baking powder, salt, remaining ground cinnamon and sugar.
Beat until smooth, about 3 minutes.
Add the diced apple pieces and gently fold into the batter.
Pour the batter into the prepared pan and smooth the top.
Mix together the sugar and cinnamon for the topping if using and sprinkle over the top of the loaf.
Bake for about 50 minutes or until a cake tester come out cleanly.
Cool to room temperature before slicing.


3 Responses to “Gingerbread Snacking Cake”

  1. Carla — November 21, 2013 @ 11:15 am

    Hello Deborah,

    I am reading this website regularly and I love your approach to food. I’m Dutch and I’m curious about other cultures and their food/recipes. I’ve made this gingerbread cake and it turned out alright but I have a question for you. I never used molasses before and to me it taste and smells like licorice! (we Dutch like our licorice or “drop” as we call it but as candy not in a cake). The taste of the cake for us (my family) is overpowered by the taste of molasses. I like the light structure of the cake and its moistness and want to make it again only with half the amount of molasses. Do I need to substitute the other half with an other ingredient for the balance in the recipe? And what would you recommend to substitute it with? I’m looking forward to read your answer.


    recipe Reply:

    You could use honey in place of some of the molasses.


    Carla Reply:

    thank you! I’ll give it try.

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