Dessert

Maola Apple Cinnamon Bread

Our delicious Maola Cinnamon Apple Bread made with Maola Whole Milk is sure to become a family favorite! Bursting with warm spices like cinnamon and nutmeg, this easy-to-make bread is ideal for crisp autumn days. The creamy richness of Maola Whole Milk brings out the best in this moist, flavorful loaf. Whether you’re enjoying it for breakfast, dessert, or a seasonal snack, this fall recipe is a must-try. Make two loaves to share or freeze one for later — you won’t want to miss out on this cozy, homemade treat!

This recipe makes two loaves, which means you can share the love… if you can resist devouring both!

Ingredients

Bread

2 cups Maola Whole Milk
2 cups sugar
4 cups all purpose flour
2 tbsp baking powder
1 tsp salt
1 tbsp cinnamon
1 tsp nutmeg
1 1/2cup apple, peeled and diced small
2/3 cup vegetable oil
2 eggs

Topping

1/4 cup melted butter
1 tbsp cinnamon
1/4 cup brown sugar
1/4 cup flour

Cinnamon Glaze

Confectioners’ sugar
Water
Cinnamon

Equipment

Two 9×5 loaf pans
Mixing Bowl
Stand or Hand Mixer
Small Bowl

Instructions

Preheat oven to 350°F.
Grease two standard 9×5 sized loaf pans with butter or line pans with parchment paper for easy removal later.
In a mixing bowl, mix sugar, flour, salt, and baking powder and set to the side.
Use stand or hand mixer to beat together the 2 eggs, 2 cups Maola Whole Milk, and 2/3 cup vegetable oil until just combined. Light mixing will ensure a light and fluffy texture.
Add dry mixture a little at a time until incorporated. Mix in apples, cinnamon, and nutmeg.
Fill loaf pans until they are about 3/4 full.
Combine topping ingredients into a small bowl and spoon on top of batter. Use a butterknife to swirl the layers by making a zig-zag motion.
Bake for 50-60 minutes. Insert a toothpick to check for doneness. When toothpick comes out clean, bread is ready.
Let bread cool on rack for about 30 minutes. Mix glaze in a small bowl and pour on top. Enjoy!

*Best apples for baking are on the firm and tart side such as Granny Smith, Honeycrisp, Fuji, or Pink Lady.

*Keep the bread in an airtight container. It can be kept at room temperature for around 2-3 days, or store in the refrigerator for up to 10 days. Best served warmed – and, with a glass of the remaining ice cold Maola Whole Milk!