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Mini Apple Loaf Cakes pinterest

Mini Apple Loaf Cakes

Perfect for fall mornings or afternoon tea, these Mini Apple Loaf Cakes combine the sweet-tart flavor of fresh apples with warm cinnamon and nutmeg in a moist, tender crumb. Whether you're meal prepping for the week ahead or looking for homemade gifts that impress without exhausting your time, these individual apple bread loaves deliver maximum flavor with minimum fuss.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 15 minutes
Total Time 1 hour 10 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 4 mini loaves
Calories 485 kcal

Equipment

  • 4 mini loaf pans (5.75 x 3 inch size)
  • Electric Mixer
  • Wire Cooling Rack

Ingredients
  

For the apple loaves

  • 2 cups all-purpose flour substitute with 1:1 gluten-free flour blend if needed
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 cup unsalted butter softened (or 1/2 cup coconut oil for dairy-free option)
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar packed
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • 1/2 cup Greek yogurt substitute with dairy-free yogurt if needed
  • 2 cups diced apples about 2 medium apples, preferably Honeycrisp or Granny Smith
  • 1/2 cup chopped walnuts or pecans optional

For the cinnamon sugar topping

  • 2 tbsp granulated sugar
  • 1/2 tsp ground cinnamon

Instructions
 

  • Preheat your oven to 350°F (175°C) and lightly grease 4 mini loaf pans (5.75 x 3 inch size). Alternatively, line them with parchment paper for the easiest removal.
  • In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg until evenly combined.
  • Peel, core, and dice the apples into 1/4-inch cubes. Toss them with 1 tablespoon of the flour mixture to prevent sinking during baking.
  • In a large bowl, beat butter and both sugars with an electric mixer until light and fluffy, about 2-3 minutes. Add eggs one at a time, beating well after each addition. Stir in vanilla extract and Greek yogurt until smooth.
  • Gradually fold the dry ingredients into the wet mixture, mixing just until combined. Fold in the flour-coated apple pieces and nuts (if using).
  • Divide the batter evenly among the prepared mini loaf pans, filling each about 3/4 full.
  • Mix the cinnamon-sugar topping ingredients and sprinkle generously over each loaf.
  • Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs attached.
  • Allow the mini loaves to cool in the pans for 15 minutes before transferring to a wire rack to cool completely.

Notes

For an extra-special touch, drizzle with a simple glaze made from 1/2 cup powdered sugar mixed with 1-2 tablespoons apple cider.
Store in an airtight container at room temperature for up to 3 days, in the refrigerator for 5-7 days, or freeze for up to 3 months.
These mini loaves actually improve in flavor after 24 hours as the spices mellow and meld.

Nutrition

Calories: 485kcalCarbohydrates: 68gProtein: 8gFat: 21gSaturated Fat: 12gCholesterol: 135mgSodium: 420mgFiber: 3gSugar: 38g
Keyword Apple Bread, Fall Baking, Mini Loaves, Apple Cake, Cinnamon Apple
Tried this recipe?Let us know how it was!