Healthy Apple Cinnamon Swirl Bread
This Apple Cinnamon Swirl Bread is moist, sweet, and made with hearty ingredients! It has tart juicy apples, throughout a swirl of cinnamon and turbinado sugar. This bread makes the best toast with honey or butter!
Equipment
- Stand Mixer with dough attachment
- Large bowl
- Spatula
- Cutting board
- Apple peeler and paring knife
- Rolling pin
- 8.5x4.5 Loaf pan
Ingredients
- ⅔ cup Warm water 80-90 degrees F.
- 1 Tbsp Honey
- 1 ½ tsp Active dry yeast
- ½ tsp Apple cider vinegar
- ¾ tsp Fine sea salt
- 1 Medium Egg
- 1 tbsp Coconut oil melted and cooled slightly
- ¾ cup Whole wheat flour
- 1 ½ cups Unbleached all-purpose flour
- 1 Small Apple Diced finely
- 2 Tbsp Turbinado sugar
- 2 ¾ tsp Ground cinnamon
Instructions
- To activate the yeast, combine warm water, 1 tbsp honey, and yeast in a stand mixer bowl. Cover with a clean kitchen towel for 5 minutes. The yeast should be bubbling at this point.
- Add the egg, coconut oil, vinegar, salt, all-purpose flour, and whole wheat flour to the mixer. Combine with a spatula briefly.
- Attach your dough hook, and turn on the mixer to a medium speed. Knead the dough for 6 minutes. It should start to form a ball and be slightly sticky but easy to handle.
- Grease a large bowl with non-stick baking spray or coconut oil. Transfer the dough from the mixer to the greased bowl.
- Place a clean kitchen towel or plastic wrap over the bowl, and let it proof for 1 hour in a warm place, or until doubled in size.
- Grease an 8.5×4.5 loaf pan with non-stick baking spray.
- Peel and finely dice the apple a few minutes before the dough is finished proofing.
- Spray a large amount of baking spray in a 12×10 rectangle on your counter. Now place the risen dough in the middle of this section. Take a rolling pin and spray that too. Start rolling out the dough about 10 inches in width and 12 inches in length.
- Mix the turbinado sugar and cinnamon together. Pour it on top of the rolled out dough and spread it evenly. Leave a 1/2 inch border, so it does not spill out when baking.
- Place the diced apples evenly on top of the dough and cinnamon-sugar mixture. Lightly and gently press them into the dough.
- Now roll it up width-wise while being careful not to spill out the apples. Pinch the seam together and tuck in the sides.
- Place the dough loaf into the baking tin and cover with a kitchen towel or plastic wrap. Let it proof for 45 minutes, or until it rises a 1/2 inch above the sides
- Preheat the oven to 350 degrees F.
- Bake the loaf in the preheated oven for 25 minutes, or until the top is golden and it sounds hollow when you tap it.
- Let the bread cool in the pan for 10 minutes, then remove it and place it on a wire rack or large plate to finish cooling.
Notes
- To keep the bread fresh, wrap it in plastic wrap or foil and leave it on the counter. It should last up to 5 days this way. I recommend not keeping it in the fridge because it will dry it out.
- The bread can be frozen by wrapping in plastic wrap and placing it in a zip-top freezer bag. (Keeps good up to 6 months) Defrost on the counter for a few hours when you’re ready to use it.
- If you’re kneading the dough by hand it will take about 10 minutes.
