Homemade Apple Cinnamon Bread is one of those bakes that fills your kitchen with an irresistibly warm, spiced aroma that practically pulls people in from the next room. This apple cinnamon bread recipe delivers a soft, tender loaf studded with chunks of fresh apple and swirled with just the right amount of cinnamon sugar, giving you a beautiful marbled interior every single time.
What makes this recipe stand out from others you might find online is the combination of oil and sour cream in the batter. Oil keeps the crumb moist for days, while sour cream adds a subtle tang and a silky richness that balances all that warm spice perfectly.
This is a quick bread, meaning no yeast and no waiting around for dough to rise. You mix the batter, pour it into a loaf pan, and let the oven do the work. The whole thing comes together in about 15 minutes of hands-on time, making it completely achievable on a weekday morning or a lazy Sunday afternoon.
Whether you are baking for a weekend brunch, making a thoughtful gift, or just want a slice of something cozy with your morning coffee, this loaf delivers every time.
If you love baking fruit-forward quick breads, you might also enjoy this Lemon Blueberry Bread Recipe for another easy, no-yeast loaf full of bright flavor.
Why You’ll Love This Apple Cinnamon Bread Recipe
This is the kind of recipe that earns a permanent spot in your baking rotation.
It comes together in one bowl, which means less cleanup and more time enjoying the finished product. The batter is forgiving, so even beginner bakers can nail it on the first try.
Fresh apples add real fruit flavor and natural moisture to the loaf, which means it stays tender and delicious for several days after baking. You get a bread that actually improves slightly on day two as the cinnamon and apple flavors meld together.
The cinnamon sugar swirl creates a gorgeous ribbon through the center of the loaf, making every slice look as good as it tastes. It also adds a lightly crisp, caramelized top that gives the loaf a bakery-quality finish.
This recipe is endlessly adaptable. You can add walnuts or raisins, swap in different apples, drizzle on a glaze, or play with warm spices like nutmeg and cardamom to make it your own.
Here is a quick summary of why this bread is worth making:
- One-bowl batter with simple pantry staples
- No yeast required, no resting time needed
- Stays moist for up to 4 days at room temperature
- Beautiful cinnamon swirl in every slice
- Easy enough for beginners, impressive enough for guests
- Customizable with mix-ins and variations
You might also enjoy this Cranberry Orange Bread Recipe for another fruit-packed quick bread that is equally easy and just as delicious.
Ingredients
This apple cinnamon bread uses pantry staples alongside fresh apples and a handful of spices to create a loaf that is bold in flavor and beautifully moist in texture. Using room temperature eggs and sour cream helps the batter come together evenly without overmixing.
For the bread batter:
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon fine salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 large eggs, room temperature
- 3/4 cup (150g) granulated sugar
- 1/4 cup (50g) light brown sugar, packed
- 1/2 cup (120ml) neutral oil (vegetable or canola)
- 1/2 cup (120g) full-fat sour cream
- 1 teaspoon pure vanilla extract
- 1 1/2 cups (about 2 medium apples) peeled, cored, and diced apples (Granny Smith or Honeycrisp recommended)
For the cinnamon swirl:
- 3 tablespoons (38g) granulated sugar
- 1 1/2 teaspoons ground cinnamon
Optional glaze:
- 1 cup (120g) powdered sugar
- 2 to 3 tablespoons milk
- 1/2 teaspoon vanilla extract
This Banana and Apple Bread Recipe is another great way to use up fresh apples if you have extras on hand.
Kitchen Equipment Needed
Having the right tools on hand makes baking this bread smooth and stress-free. You do not need anything fancy, just the basics that most home bakers already own.
- 9×5 inch loaf pan
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Rubber spatula or wooden spoon
- Box grater or apple peeler
- Cutting board and knife
- Measuring cups and spoons
- Cooling rack
- Hand mixer or stand mixer (optional, batter can be mixed by hand)
- Parchment paper (for easy pan release)
- Toothpick or cake tester
Read Also: Monkey Bread Recipe
Recommended Products for This Recipe
These are products recommended based on quality and performance for getting the best results from this apple cinnamon bread.
1. Nordic Ware Loaf Pan
A sturdy, heavy-gauge loaf pan ensures even heat distribution so your bread bakes through without a dense, gummy center. A quality pan also helps the bread release cleanly without sticking. Nonstick coating makes cleanup far easier, especially with sugar-laden batters like this one.
2. OXO Good Grips Apple Peeler, Corer, and Slicer
Prepping apples by hand can be the most time-consuming part of this recipe, but this handy tool peels, cores, and slices an apple in seconds. It is a real time-saver when baking in bulk or making multiple loaves at once.
3. Saigon Cinnamon (Ceylon or Vietnamese Cinnamon)
Not all cinnamon is created equal. Saigon cinnamon has a stronger, sweeter, more complex flavor than the standard grocery store variety, and it makes a noticeable difference in baked goods. Using a high-quality cinnamon will elevate the entire flavor profile of this loaf.
4. KitchenAid Stand Mixer
While this batter can absolutely be mixed by hand, a KitchenAid stand mixer makes the process faster and ensures a lump-free, evenly mixed batter every time. It is especially handy if you bake regularly and want consistent results without the arm workout.
5. Silicone Baking Mat and Parchment Paper Sheets
Lining your loaf pan with parchment paper is the single best trick for easy bread removal. Pre-cut parchment paper sheets take the guesswork out of cutting the paper to size.
Another favorite: Classic Zucchini Bread Recipe
Step-by-Step Instructions
Step 1: Preheat the Oven and Prepare the Pan
- Preheat your oven to 350°F (175°C). Allow at least 15 minutes for the oven to fully come to temperature before the bread goes in.
- Grease a 9×5 inch loaf pan generously with butter or non-stick cooking spray, making sure to coat the corners and sides.
- Cut a strip of parchment paper long enough to line the bottom and hang over both long sides of the pan. This creates a “sling” that lets you lift the baked bread out cleanly once it is done.
- Set the prepared pan aside on the counter.
Step 2: Make the Cinnamon Swirl Mixture
- In a small bowl, combine 3 tablespoons (38g) of granulated sugar with 1 1/2 teaspoons of ground cinnamon.
- Stir the two together with a spoon or fork until evenly combined. Set this mixture aside; it will be used later to create the swirl layer inside the loaf.
Step 3: Peel, Core, and Dice the Apples
- Wash 2 medium apples under cool running water. Granny Smith apples are recommended for their firm texture and tartness, which balances the sweetness of the bread beautifully. Honeycrisp is also an excellent choice for a sweeter, juicier result.
- Using a vegetable peeler or apple peeler, peel the skin completely from both apples.
- Halve each apple from stem to base, then use a spoon or melon baller to scoop out the core and seeds.
- Dice the peeled apple halves into small, even pieces approximately 1/4 to 1/2 inch (6-12mm) in size. Smaller pieces distribute more evenly throughout the bread and ensure they cook through fully.
- Measure out 1 1/2 cups (about 200g) of diced apple and set aside.
Step 4: Whisk Together the Dry Ingredients
- In a large mixing bowl, add 2 cups (250g) of all-purpose flour.
- Add 1 teaspoon of baking soda, 1 teaspoon of baking powder, 1/2 teaspoon of fine salt, 2 teaspoons of ground cinnamon, and 1/4 teaspoon of ground nutmeg.
- Whisk all the dry ingredients together for about 30 seconds until they are evenly distributed. Properly combining the leaveners and spices with the flour at this stage prevents pockets of baking soda or salt in the finished bread.
- Set this bowl aside.
Step 5: Mix the Wet Ingredients
- In a second large bowl (or the bowl of your stand mixer), add 2 large room temperature eggs.
- Add 3/4 cup (150g) of granulated sugar and 1/4 cup (50g) of packed light brown sugar.
- Whisk the eggs and sugars together vigorously for about 1 minute, until the mixture is pale, slightly thickened, and the sugars are mostly dissolved. The brown sugar adds a subtle molasses depth that complements the cinnamon and apple flavors.
- Pour in 1/2 cup (120ml) of neutral oil (vegetable or canola oil works well here). Whisk again until combined.
- Add 1/2 cup (120g) of full-fat sour cream and 1 teaspoon of pure vanilla extract. Whisk until the wet mixture is smooth and uniform.
Step 6: Combine Wet and Dry Ingredients
- Pour the dry ingredient mixture into the bowl with the wet ingredients all at once.
- Use a rubber spatula to fold the batter together with gentle, sweeping strokes. Stir just until no visible streaks of flour remain. Do not overmix at this stage. Overmixing activates the gluten in the flour, which can make the bread tough and dense rather than light and tender.
- Stop mixing the moment the flour is incorporated, even if the batter looks slightly lumpy. Lumps are fine.
Step 7: Fold in the Diced Apples
- Add the 1 1/2 cups of diced apple pieces to the batter.
- Use the rubber spatula to fold the apples in gently with 4 to 5 strokes, distributing them evenly without deflating the batter. The apple pieces will release a little moisture as they bake, which is what keeps this bread so incredibly moist.
Step 8: Layer the Batter and Cinnamon Swirl
- Spoon approximately half of the apple batter into the bottom of your prepared loaf pan. Spread it into an even layer using the back of a spoon or an offset spatula.
- Sprinkle the entire cinnamon sugar mixture evenly over the surface of this first batter layer.
- Spoon the remaining batter on top of the cinnamon sugar layer and spread it gently to cover.
- For a more pronounced swirl effect, drag a butter knife or thin skewer through the batter in a figure-8 or S-pattern two or three times. Do not over-swirl, or the layers will blend together and lose that beautiful marbled effect.
Step 9: Bake the Bread
- Place the loaded loaf pan on the center rack of your preheated 350°F (175°C) oven.
- Bake for 55 to 65 minutes. Start checking for doneness at the 55-minute mark.
- To test for doneness, insert a toothpick or thin cake tester into the center of the loaf. If it comes out clean or with just a few moist crumbs attached (no wet batter), the bread is done.
- If the top of the bread is browning too quickly before the center is done, tent it loosely with a piece of aluminum foil at around the 40-minute mark. This prevents the crust from burning while the interior continues to bake through.
- The finished loaf should be golden brown on top, and the sides will have pulled away slightly from the pan.
Step 10: Cool the Bread Before Slicing
- Remove the pan from the oven and set it on a wire cooling rack.
- Allow the bread to cool in the pan for 15 minutes. This resting time is important because it lets the loaf firm up enough to hold its shape when removed.
- After 15 minutes, use the parchment paper sling to lift the loaf out of the pan. Place it directly on the cooling rack.
- Cool the bread for at least 30 to 45 more minutes before slicing. Cutting into a warm quick bread too early results in a gummy, underset interior, even if the outside looks done.
Step 11: Add Optional Glaze (If Using)
- Once the bread is fully cooled, whisk together 1 cup (120g) of powdered sugar, 2 to 3 tablespoons of milk, and 1/2 teaspoon of vanilla extract in a small bowl.
- Adjust the consistency by adding more milk for a thinner drizzle or more powdered sugar for a thicker glaze.
- Drizzle the glaze over the top of the cooled loaf using a spoon, letting it drip naturally down the sides for a beautiful finish.
- Allow the glaze to set for 10 minutes before slicing and serving.
This Snickerdoodle Banana Bread Recipe uses a similar cinnamon-sugar swirl technique and is another great bake to try next.
Tips for Success
A few small adjustments make a big difference in the final texture and flavor of this bread. Keep these tips in mind before you start baking.
- Use the right apples. Firm varieties like Granny Smith, Honeycrisp, or Fuji hold their shape during baking without turning to mush. Avoid softer apples like McIntosh, which can become watery and break down completely in the batter.
- Measure flour correctly. Spoon the flour into your measuring cup and level it off with a straight edge. Scooping directly with the cup compacts the flour and can add up to 20% more than the recipe calls for, resulting in a dense, dry loaf.
- Do not overmix. This is the most important rule for quick breads. Fold the batter just until the flour disappears. A few lumps are normal and desirable.
- Room temperature ingredients matter. Cold eggs and sour cream can cause the oil to seize and the batter to look curdled. Pull your eggs and sour cream out 30 minutes before baking.
- Check your baking powder and soda. Old leaveners lose their potency and can result in a flat, dense loaf. If your baking powder is more than 6 months old, it is worth replacing before baking.
- Let the bread cool fully before slicing. Cutting too early releases the internal steam that is still setting the crumb, leaving you with a gummy center even if the bread tested done.
Read Also: Old Fashioned Pumpkin Bread Recipe
Serving Suggestions
Apple cinnamon bread is versatile enough to serve at breakfast, as an afternoon snack, or as a casual dessert.
It is especially delicious served slightly warm from the oven with a thick spread of softened butter or a dollop of cinnamon butter for an extra punch of spiced flavor.
For a more indulgent serving, drizzle slices with a generous spoonful of caramel sauce and serve alongside a scoop of vanilla ice cream. The warm bread and cool, creamy ice cream combination is something special.
Here are some of the best ways to serve and enjoy this bread:
- Sliced thick and toasted with honey butter
- Paired with a warm mug of spiced apple cider (try it alongside Mulled Apple Cider)
- Served with cream cheese or whipped mascarpone for a brunch spread
- Topped with a drizzle of vanilla glaze and a dusting of powdered sugar
- Layered with peanut butter for a satisfying on-the-go snack
- Cut into thick slices and served as a dessert with ice cream and caramel sauce
Another great pairing for brunch mornings: this cozy Baked Oatmeal makes a hearty, warming complement to a slice of this bread.
Variations to Try
Once you have the base recipe down, this bread is incredibly easy to customize. These variations are all tried and tested and make small tweaks to the core recipe without sacrificing texture or flavor.
Here are some great ways to put your own spin on this loaf:
- Add nuts. Fold in 1/2 cup (55g) of chopped walnuts or pecans along with the diced apples. Nuts add texture and a rich, toasty flavor that pairs beautifully with cinnamon.
- Raisin apple cinnamon bread. Add 1/2 cup (75g) of plump raisins or golden raisins to the batter for a classic combination reminiscent of old-fashioned apple pie filling.
- Cream cheese swirl. Beat together 4 oz (115g) of softened cream cheese with 2 tablespoons of sugar and swirl it through the batter along with the cinnamon sugar layer for a rich, cheesecake-like ribbon.
- Apple cinnamon muffins. Pour the batter into a lined 12-cup muffin tin and bake at 375°F (190°C) for 18 to 22 minutes for individual servings that are great for meal prep.
- Whole wheat version. Swap up to half the all-purpose flour for whole wheat flour for a slightly denser loaf with more fiber and a nuttier flavor.
- Gluten-free adaptation. Use a 1:1 gluten-free all-purpose flour blend in place of regular flour. The texture will be slightly different but still moist and delicious.
For another spiced fruit loaf idea, check out this Pineapple Quick Bread Recipe with tropical flavors that are just as cozy in their own way.
Storage and Reheating
Proper storage keeps this bread tasting fresh and moist for days after baking. The sour cream and oil in the batter mean the bread holds up far better than recipes made with melted butter alone.
Here is how to store and reheat your apple cinnamon bread:
- Room temperature: Wrap the completely cooled loaf tightly in plastic wrap or store in an airtight container at room temperature for up to 4 days. Do not refrigerate, as the cold air will dry the crumb out faster.
- Refrigerator: If you need to store it longer, the refrigerator is fine for up to 7 days. Wrap it tightly in plastic wrap first, then place it in a zip-top bag to prevent it from absorbing odors.
- Freezer: This bread freezes beautifully for up to 3 months. Wrap the whole loaf or individual slices in plastic wrap, then in aluminum foil, and place in a freezer-safe bag. Thaw overnight at room temperature or on the counter for a couple of hours.
- Reheating: To warm a slice, microwave it for 15 to 20 seconds or toast it lightly in a toaster oven for 3 to 4 minutes. A quick warm-up brings the cinnamon aroma right back and makes each slice taste freshly baked.
You might also love this Blackberry Bread Recipe as another quick bread that stores just as well throughout the week.
Nutritional Facts
The following nutritional information is an estimate per slice, based on cutting the loaf into 10 slices and without the optional glaze. Values will vary depending on the specific brands and apple varieties used.
| Nutrient | Per Slice (Approximate) |
|---|---|
| Calories | 265 kcal |
| Total Fat | 12g |
| Saturated Fat | 2g |
| Cholesterol | 40mg |
| Sodium | 195mg |
| Total Carbohydrates | 37g |
| Dietary Fiber | 1.5g |
| Total Sugars | 20g |
| Protein | 3.5g |
| Calcium | 55mg |
| Iron | 1.2mg |
Note: Adding the vanilla glaze will add approximately 80 to 95 calories and 20g of carbohydrates per slice depending on the glaze quantity applied. Adding walnuts or pecans adds roughly 45 to 50 calories and 4g of fat per slice.
For another fruit bread option that fits a wide range of dietary needs, this Healthy Banana Bread Recipe is a reader favorite with a lighter nutritional profile.
Health Benefits of Key Ingredients
This apple cinnamon bread is not just comforting, it also delivers some genuine nutritional benefits from a few of its star ingredients.
Apples are one of the most nutrient-dense fruits available and add meaningful nutrition to every slice of this bread.
Fresh apples are a natural source of dietary fiber, particularly pectin, which supports healthy digestion and can help keep you feeling fuller longer after eating. They also provide vitamin C and a range of antioxidant plant compounds, including quercetin and catechin, which have been linked to reduced inflammation in the body.
Here is a breakdown of the nutritional highlights from the key ingredients in this recipe:
- Apples: Rich in dietary fiber, vitamin C, potassium, and polyphenol antioxidants that support heart and gut health.
- Cinnamon: Contains cinnamaldehyde, the active compound responsible for its flavor and its well-studied anti-inflammatory and blood sugar-stabilizing properties. Even small amounts used in baking can contribute to these effects.
- Eggs: Provide high-quality complete protein, plus essential vitamins including B12, D, and choline, which supports brain health and cell function.
- Sour cream: Adds a dose of calcium, beneficial fats, and live bacterial cultures that support gut health.
- Nutmeg: Contains manganese and small amounts of essential oils like myristicin and elemicin, which have antioxidant and anti-inflammatory properties.
Read Also: Sour Cream Coffee Cake Recipe
Frequently Asked Questions
1. Can I use applesauce instead of fresh apples?
You can substitute 1/2 cup (120g) of unsweetened applesauce for some of the oil in the recipe, but it is not a direct swap for the diced fresh apples. Fresh apple pieces provide texture and visible fruit chunks throughout the bread that applesauce cannot replicate. If you want a smoother loaf with a more subtle apple flavor, replace up to 1/4 cup of the oil with applesauce, but keep some diced fresh apple in the batter for best results.
2. What kind of apples work best for this bread?
Firm, flavorful apples that hold their shape during baking are the best choice. Granny Smith apples are the top pick because their tartness contrasts with the sweetness of the batter, and they stay firm even after baking. Honeycrisp, Fuji, Braeburn, and Pink Lady are also excellent options for a sweeter flavor profile. Avoid soft apples like McIntosh or Red Delicious, which become mushy and watery in the oven.
3. Why did my bread sink in the middle?
A sunken center is almost always caused by one of three things: underbaking (the center was not fully set when you removed it from the oven), overmixing the batter (which creates too much air that then collapses during baking), or old or expired leavening agents. Always test with a toothpick before removing the bread from the oven, and make sure your baking powder and baking soda are fresh and within their recommended use-by dates.
4. Can I make this bread without sour cream?
Yes. Full-fat plain Greek yogurt is the best substitute and produces nearly identical results in terms of moisture and texture. Whole milk buttermilk also works well; use the same amount (1/2 cup / 120ml) as a direct swap. If you are dairy-free, use a coconut cream-based yogurt alternative or 1/2 cup of full-fat canned coconut milk with 1 tablespoon of apple cider vinegar stirred in to mimic the tangy, tenderizing effect of sour cream.
5. Can I double this recipe to make two loaves?
Absolutely, and it doubles very well. Simply multiply all ingredients by two and divide the batter evenly between two prepared 9×5 inch loaf pans. Both loaves can bake at the same time on the same oven rack (or staggered on two racks, rotated halfway through baking). The baking time remains the same at 55 to 65 minutes, but always test both loaves individually with a toothpick before removing them from the oven.
Another favorite: Classic Apple Crisp Recipe
Homemade Apple Cinnamon Bread
Equipment
- 9×5-inch loaf pan - or similar size
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Rubber spatula or wooden spoon
- Box grater or apple peeler
- Cutting board and knife
- Measuring cups and spoons
- Cooling rack
- Hand mixer or stand mixer - (optional – batter can be mixed by hand)
- Parchment paper - for easy pan release
- Toothpick or cake tester
Ingredients
- 2 cups all-purpose flour - 250g
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon fine salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 large eggs - room temperature
- 3/4 cup granulated sugar - 150g
- 1/4 cup light brown sugar - 50g, packed
- 1/2 cup neutral oil - 120ml, vegetable or canola
- 1/2 cup full-fat sour cream - 120g
- 1 teaspoon pure vanilla extract
- 1 1/2 cups diced apples - about 2 medium apples, peeled, cored, and diced (Granny Smith or Honeycrisp recommended)
For the Cinnamon Swirl
- 3 tablespoons granulated sugar - 38g
- 1 1/2 teaspoons ground cinnamon
For the Optional Glaze
- 1 cup powdered sugar - 120g
- 2 to 3 tablespoons milk
- 1/2 teaspoon pure vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line with parchment paper sling.
- In a small bowl, combine 3 tablespoons sugar with 1 1/2 teaspoons cinnamon for the swirl mixture.
- Peel, core, and dice apples into 1/4 to 1/2 inch pieces. Measure 1 1/2 cups and set aside.
- In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In a separate bowl, whisk eggs, granulated sugar, and brown sugar until pale and thickened. Add oil, sour cream, and vanilla, whisk until smooth.
- Pour dry ingredients into wet and fold with a rubber spatula just until no flour streaks remain. Do not overmix.
- Gently fold diced apples into the batter with 4 to 5 strokes until evenly distributed.
- Spoon half the batter into the prepared pan and spread evenly. Sprinkle entire cinnamon sugar mixture over the top. Cover with remaining batter and gently spread.
- Drag a butter knife through the batter in a figure-8 pattern 2 to 3 times for a marbled effect. Do not over-swirl.
- Bake on center rack for 55 to 65 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool in pan for 15 minutes, then use parchment sling to lift onto a cooling rack. Cool for at least 30 to 45 minutes before slicing.
- For the glaze: whisk powdered sugar, milk, and vanilla until smooth. Drizzle over cooled bread and let set for 10 minutes before serving.
Notes
- Apples: Use firm varieties like Granny Smith, Honeycrisp, or Fuji. Avoid soft apples like McIntosh which become mushy.
- Measuring flour: Spoon flour into the measuring cup and level off. Scooping directly can add up to 20% more flour, resulting in a dense loaf.
- Do not overmix: Fold the batter just until the flour disappears. A few lumps are normal and desirable.
- Room temperature ingredients: Pull eggs and sour cream out 30 minutes before baking to ensure proper emulsification.
- Check leaveners: Old baking powder or soda can result in a flat loaf. Replace if they are more than 6 months old.
- Cool completely: Cutting too early releases internal steam and can make the center gummy.
- Storage: Store in an airtight container at room temperature for up to 4 days. Do not refrigerate.
- Freezing: Wrap in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature.
- Variations: Add 1/2 cup chopped walnuts or pecans, 1/2 cup raisins, or a cream cheese swirl for different flavor profiles.
- Muffins: Pour batter into a lined 12-cup muffin tin and bake at 375°F for 18-22 minutes.
Final Thoughts
This apple cinnamon bread recipe is one of those timeless, crowd-pleasing bakes that works for every occasion, from a slow Saturday morning to a festive holiday brunch table.
The combination of fresh apple chunks, warm cinnamon, and a tender, moist crumb makes every slice feel like a little celebration.
If you give this recipe a try, we would love to hear how it turned out for you. Drop a comment below and let us know what apples you used, whether you added the glaze, or any fun variations you tried. Sharing your results and photos makes this baking community the best, so do not be shy.
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