Cast Iron Apple Skillet Bread

 A cozy old-fashioned apple bread baked in cast iron with warm cinnamon spice 

This recipe is one of those wonderful in-between treats—not quite bread and not quite muffins, but something deliciously cozy all its own.

My mother loved cooking with cast iron. Her big skillet and Dutch oven were never far from reach, and she used them for everything from frying meat to simmering soup and baking bread.

When our apple trees were producing, she put every apple to good use. Some were eaten fresh, some canned, some frozen for winter baking, and many found their way into recipes like this one.

This skillet apple bread was always a favorite. It baked up soft and tender with little bites of fresh apple tucked into every slice, finished with a cinnamon-sugar topping that made the whole kitchen smell wonderful.

Served warm, it was simple comfort food at its best.

Ingredients:

2 large eggs, room temperature
1 c. milk
1/2 c. plus 1 tablespoon sugar, divided
3 Tbs. butter, melted
2 c. flour
3 tsp. baking powder
1/2 tsp.  salt
1/2 tsp.  plus 1/8 teaspoon ground cinnamon, divided
1/4 tsp.  ground allspice
3 medium tart apples, peeled and finely chopped

Directions: 

Preheat oven to 350°F.  Grease a 10-inch cast iron skillet well.

In a large mixing bowl, beat together eggs, milk, 1/2 cup sugar, and melted butter until smooth.

In a separate bowl, whisk together flour, baking powder, salt, 1/2 teaspoon cinnamon, and allspice.

Gradually add the dry ingredients to the wet ingredients, mixing just until combined.  Scrape the sides and bottom of the bowl to ensure everything is evenly incorporated.  Do not overmix.

Gently fold in the chopped apples until evenly distributed.

Spread the batter evenly into the prepared skillet.

In a small bowl, combine remaining 1 tablespoon sugar and 1/8 teaspoon cinnamon.  Sprinkle evenly over the batter.

Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.  Cool for 10 minutes before slicing.

Serve warm with whipped cream or vanilla ice cream if desired.

Tips for Best Success:

• Use tart apples like Granny Smith for best flavor
• Don’t overmix the batter
• Finely chop apples for even baking
• Let skillet cool slightly before slicing
• Serve warm for best texture

Variations & Substitutions:

• Add chopped walnuts or pecans
• Swap allspice for nutmeg
• Add raisins or dried cranberries
• Use brown sugar topping for deeper flavor
• Add vanilla extract for extra warmth

Serving Suggestions:

• Warm with butter
• Topped with whipped cream
• With vanilla ice cream
• Alongside coffee or tea
• For breakfast with maple syrup drizzle

How to Store:

• Cover tightly at room temperature for 2 days
• Refrigerate up to 5 days
• Reheat slices in microwave or oven
• Freeze up to 2 months

Frequently Asked Questions:

Can I use different apples?
Yes. Tart apples work best, but any firm baking apple works.

Can I bake this in a regular pan?
Yes, a 9-inch square pan works well.

Why is my bread dense?
Usually from overmixing.

Can I make it ahead?
Yes—it reheats beautifully.