cinnamon apple swirl bread

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~ cinnamon apple swirl bread ~

This is a beautifully flavored bread to make when you have an embarrassment of apples! The scent of this cinnamony-apple bread baking in the oven is aromatherapy at it’s very best! Enjoy thick slices, toasted and buttered, with a mug of tea. MMMMM!

to make bread:

Sprinkle 1 package active dry yeast over 1/4 cup (115 degree) water.

Stir to dissolve.

Set aside.

In a separate bowl, combine:

1/2 cup sugar

3 teaspoons salt

1/3 cup butter.

Pour 1 and 1/2 cups scalded milk over.

Stir until butter is melted. Cool to lukewarm.

Add 1 and 1/2 cups of rolled oats to yeast mixture.

Stir in 1 cup bread flour and 2 beaten eggs.

Pour egg mixtureΒ  into softened yeast-oat mixture.

Stir in enough additional flour to make a soft dough.

(about 5 cups.)

Turn out onto a lightly floured board.

Knead until satiny (10 minutes.)

Round dough into ball.

Place in a buttered bowl.

rub a little butter on top of dough too.

Cover with plastic wrap and allow to sit in a warm place to rise for 1 hour.

(until doubled in size.)

Punch down. Rest 10 minutes.

Roll half of the dough into a 15″ X 8″ rectangle on floured board.

Brush with 2 Tablespoons melted butter

3 Tablespoons brown sugar

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 cup chopped apples

Roll up (as you would for a jelly roll.)

Place in buttered bread pan

Repeat with other half of the dough.

Cover with buttered plastic wrap and allow to rise, in a warm place for 50 minutes.

(until nearly doubled in size)

Bake at 375 for 40-50 minutes.

Until golden brown and hollow sounding when tapped.

Remove from pans. Brush tops with butter. Cool.

Enjoy!

~Melissa

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  17 comments for “cinnamon apple swirl bread

  1. Sheryl
    October 17, 2011 at 6:25 pm

    That looks fantastic. I will be making some when my embarrassment of apples gets here tomorrow.

    • Melissa
      October 18, 2011 at 3:58 pm

      YAY! Maybe add a tiny bit more sugar if you’re using (our favorite, but oh-so-tart) Harrelson’s πŸ™‚ xo

  2. October 18, 2011 at 7:14 am

    Y U M !!!!!!! what more is there to say?

    • Melissa
      October 18, 2011 at 4:00 pm

      All it need’s is some of your fabulous jam! Do you make Dutch apple? πŸ˜‰

  3. Sandy
    October 18, 2011 at 3:51 pm

    Looks as good as my diabetic cinnamon rolls I made, we ate and they are now gone! LOL

    • Melissa
      October 18, 2011 at 4:00 pm

      Sandy! Recipe please! πŸ™‚

  4. October 18, 2011 at 5:03 pm

    i’m going to have to make some! i’ve made apple butter before, but dutch apple jam with some cinnamon sounds super!

    • Melissa
      October 18, 2011 at 5:38 pm

      yum! I think so too!

  5. Frugal in WV
    November 2, 2011 at 9:46 am

    I love cinnamon swirl bread. I’ve never made it with fresh apples, that sounds like a delicious addition. Homemade bread is the best, I bake at least two loaves a week πŸ™‚ Your photos always look so nice!

    • Melissa
      November 2, 2011 at 10:11 am

      I got the recipe out of a little vintage paperback cookbook that was written by Demetria Taylor (of the Apple Kitchen) in Manhattan. I’ve found dozens of awesome apple recipes in her book. Best dollar I ever spent! πŸ˜‰

      Enjoy,
      Melissa

  6. Sandy
    November 2, 2011 at 11:10 am

    The making of this bread for diabetic is very simple….
    Use a wheat bread dough recipe or frozen wheat dough.
    For the brown sugar use Splenda brown sugar and simply follow your recipe.
    If making the rolls do the same and when making your frosting or glaze substitute with Splenda white sugar….Also, Pillsbury has come out with a frosting using Splenda as well and can be used.
    Remember to eat in moderation.
    I as a former Behavioral Counselor and my husband as a diabetic have used this and many more recipes throughout the years for him and many clients…

    • Melissa
      November 2, 2011 at 11:17 am

      Sandy, thanks for the tip! πŸ™‚

      • Sandy
        November 2, 2011 at 11:40 am

        I did put the rolls in a muffin pan sprayed with oil..Thanks, Sandy

  7. May 4, 2012 at 8:54 am

    This looks delicious! I love how easy it looks. Definitely the type of weekend project I could handle.

    • Melissa
      May 4, 2012 at 9:13 am

      thank you! It really is a pretty, yummy bread.Great flavor and texture. enjoy! πŸ™‚

  8. Stephanie
    October 25, 2014 at 6:31 pm

    Having a little difficulty… The directions say to add the oats to the yeast mixture, then say to add the flour and eggs. As the picture shows flour going into a bowl w visible oats, I assumed this was to the yeast/oat mixture. However, the next direction is to add the egg mixture to the softened yeast/oat mixture. There’s no mention of mixing the eggs with anything, and per the last direction, they were already added to the yeast/oat mixture? And, there’s no mention of when to add the milk/butter mixture at all. Mid-attempt, I interpreted this to mean I should add the flour to the yeast/oat mixture, but the eggs to the butter/milk/sugar mixture, and then combine the two.

    ….i’m now having doubts because my dough isn’t rising. Also, my oat/yeast mixture looked nothing like yours! 1/4 c water to 1 1/2 c oats resulted in a very dry mixture….basically some vaguely damp oats. Your picture shows oats in a lot of liquid. On a probably related note, my final mixture barely absorbed 4 cups of flour. Help! What am I missing? πŸ™‚

    • Melissa
      October 26, 2014 at 8:06 am

      Hi Stephanie!

      Sorry you had problems with this recipe. I’ve made it so many times with success, but I can see where you may have trouble after rereading the recipe. The corresponding photos are what make it a bit confusing. I’m going to re-make this bread with instructions that are more clear, and I’ll write the whole recipe at the bottom of the post. This was a post I shared in my early days of blogging and I’ve learned a lot since then. πŸ˜‰ I’m so sorry if your bread flopped. XOXO ~M

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