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Apple Cinnamon Batter Bread

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Apple Cinnamon Batter Bread

Apple Cinnamon Batter Bread

Elizabeth Yetter
Batter breads were very popular in the 1970s because the breads required no kneading. You simply make a wet dough, let it rise, and stir it back down. The second rise is done in a loaf pan so you don’t knead to form the wet dough into a traditional loaf. This recipe for apple cinnamon batter bread makes one delicious loaf that can be served for breakfast or with dinner.

Prep Time: 1 hour, 30 minutes

Cook Time: 45 minutes

Total Time: 2 hours, 15 minutes


  • 2 tsp active dry yeast
  • 1-1/4 cups warm water
  • 3 tbsp sugar
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 apple - peeled, cored, and chopped into small bits
  • 2 tbsp vegetable oil
  • 1 tsp salt
  • 2-2/3 cups all-purpose flour


  1. In medium bowl, add yeast and water. Stir until yeast is dissolved.

  2. Add sugar, cinnamon, nutmeg, apple, oil, salt, and 2 cups of flour. Mix well.

  3. Mix in remaining flour.

  4. Cover bowl with clean kitchen towel or plastic wrap and let rise in warm place for 30 minutes.

  5. Stir down batter.

  6. Scrape batter into a greased bread pan, 9x5x3 inches. Cover and let rise in warm place for another 30 minutes or until double in size.

  7. Bake at 375 degrees F for 45 minutes or until bread sounds hollow when tapped on.

  8. Remove loaf from pan and let cool.
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