I adapted this recipe for Cinnamon Apple Bread from a recipe that I read last year for a pull apart apple pie bread. I made it a couple of times as a pull apart bread but I kind of like my bread in slices. Big, thick slices, toasted with butter …. and you can’t do that with pull apart bread. So by rejigging the way that I lined the tin with bread dough, I now have a sliceable non-pull apart cinnamon apple pull apart bread – result!
Cinnamon and apple go well together, with pie recipes appearing as early as the 18 century pairing these two ingredients. Adding apples to bread isn’t a new thing either with recipes for apple bread featuring in cookery books in the 1860s. It is suggested that in France, pureed apples were used in bread to keep the amount of expensive flour to a minimum. Pureed apples were added to a basic unleavened dough and left for 12 hours before cooking. As well as bulking up the bread, it is suggested that the apple’s fermentation helped the bread to rise.
For this recipe, I used a mix of cinnamon, nutmeg and ginger, but you could use shop bought apple pie spice, if you prefer. I used an unknown variety of apple (from a friend’s apple tree) that have quite a sharp taste. They worked really well, balancing out the sweetness of the cream cheese glaze that tops this delicious bread!