• 1/3 c brown sugar
  • 1 tsp cinnamon
  • 2/3 c granulated sugar
  • 1/2 c butter, softened
  • 2 eggs
  • 2 tsp vanilla
  • 1 1/2 c (6 oz) Better Batter All-Purpose Flour
  • 1 1/2 tsp baking powder
  • 1/2 c milk
  • 1 large apple, peeled and finely chopped
  • Vegetable shortening for greasing the pan


Preheat the oven and prepare the pan. Preheat the oven to 350 degrees and grease the bottom and sides of a 9x5 loaf pan with vegetable shortening. Cut a piece of parchment to fit in the bottom of the pan which is long enough to overhang and make a sling for removing the bread after baking. Set aside. Prepare the cinnamon topping. Mix together the brown sugar and cinnamon in a small bowl. Set aside. Make the quick bread batter. In the bowl of a stand mixer, beat together the granulated sugar and butter until light and smooth. Add the eggs and vanilla and mix until well combined. Mix in the flour and baking powder, then add the milk. Fill the loaf pan. Spoon half of the batter into the bottom of the prepared loaf pan. Top with half of the chopped apples and half of the cinnamon topping. Repeat with remaining layers. Gently press the apples and cinnamon mixture into the batter. Bake for 45-50 minutes, rotating the pan halfway through the baking time, or until a toothpick inserted in the center comes out clean. Tent with foil if the top browns too quickly. Remove from the oven and cool in pan 15 minutes before transferring to a cooling rack to cool completely. Slice and serve. To make as muffins: grease muffin pan but omit parchment paper. Fill wells with 1-2 Tbl batter, then layer in apples and cinnamon mixture, then repeat. Gently press down apples on top. Bake 16-18 minutes or until golden brown. Cool as directed above then gently run a knife around the edge of the muffins to release. Adapted from The Happier Homemaker