Apple Cinnamon Bread
Apple Cinnamon Bread is quick and easy to make from scratch and makes your house smell amazing! Swirled with delicious spiced apples and topped with cinnamon sugar, this quick bread recipe is sure to be a fall favorite.
This apple cinnamon quick bread has a nice crumb and is not overly sweet – a perfect fall breakfast, snack or dessert! The chopped apple inside that’s mixed with brown sugar and fall spices like cinnamon and nutmeg makes this bread super moist without it being doughy and keeps it fresh for days.
This cinnamon apple loaf cake tastes great warm out of the oven but I love it even more after a day or two! The flavor of the cinnamon apples come through even more when the bread has rested. Perfect for busy days when you don’t have time to bake on the same day!
What I also love about baking this cake is that the house smells amazing afterward! No need for fall candles, this easy recipe comes with your favorite fall scents included!
How to make Apple Cinnamon Bread
- I always make this bread in a 9×5 heavy-gauge steel loaf pan that has a non-stick coating. If you are using a glass pan or a dark metal pan baking time can vary so check the bread after 30 minutes and from then every 5-10 minutes until a skewer comes out clean with only a few crumbs attached.
- I like to line my pans with parchment paper. A parchment paper sling makes it super easy to lift the cake out of the pan and makes cleaning easier!
- You can use any apple you like. I have used Golden Delicious, Pink Lady, and Gala apples and the bread tastes great each time.
I’m on an apple kick lately! Ever since September started and the temperature has finally dropped I have been busy in the kitchen baking and most of my latest recipes are apple recipes. I love apple recipes all year round but somehow many people think apples are like pumpkins and baking with them is a seasonal thing. What about you? Luckily it’s technically autumn so making this apple cinnamon bread is totally ok!
To assemble this quick bread spread half of the batter into the pan and top it with half of the brown sugar apple mixture. The batter will be thick so the apple chunks won’t think to the bottom.
Top with the remaining batter and the other half of the apples. Try to distribute them evenly then use a knife to swirl them into the dough a little bit. Sprinkle some cinnamon sugar on top and bake for about 50 minutes.
When the bread is done take the pan out of the oven and let it cool down for a few minutes in the pan before transferring it to a cooling rack.
How to make this apple quick bread healthier
To make this bread a bit healthier you can switch out half of the butter and replace it with unsweetened applesauce instead. This gives the bread an extra apple kick and lowers the calories. The crumb might be not as light but still tasty.
I wouldn’t recommend replacing all the butter with applesauce because the butter adds flavor and richness. Using only applesauce might result in a rubbery texture.
You can also make this apple loaf cake healthier by reducing the brown sugar in the apple mixture. Especially if you use really sweet apples you probably won’t notice a difference. I would not recommend reducing the granulated sugar that’s needed for the cake batter because creaming the sugar and butter together gives this bread it’s volume and texture. Reducing the sugar will result in a drier more dense texture.
How to store apple bread
This bread keeps fresh covered at room temperature for up to 4 days. I think it tastes even better on the next day but most of the time it is already gone on the first.
Can I freeze apple bread?
Yes, you can! Bake it, cool it, wrap it up in aluminum foil and freeze the bread as a whole. Allow to thaw overnight in the refrigerator and bring to room temperature before slicing and serving. Freezes well for up to 3 months.
Looking for more easy apple recipes to make this fall?
- Caramel Apple Cheesecake Bars
- Apple Cake Recipe with Cinnamon Butter
- Covered German Apple Cake Recipe
- German Apple Streusel Sheet Cake
- Puff Pastry Walnut Apple Strudel
I hope you love this apple bread recipe as much as we do! Please, let me know in the comments below. I’d love to hear your thoughts!
Watch how easy it is to make this recipe!
Tools used for making this cinnamon apple bread:
Loaf Pan:
Stand Mixer
Cinnamon:
Apple Cinnamon Bread
Ingredients
For the Bread:
- 1 1/2 cups all-purpose flour (190g)
- 1 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 cup unsalted butter room temperature (115g)
- 1/2 cup granulated white sugar (100g)
- 2 large eggs
- 1 1/2 teaspoon vanilla extract
- 1/2 cup milk (120ml)
For the Apple Mixture:
- 1 large apple peeled and chopped
- 1/4 cup brown sugar (50g)
- 1 teaspoon cinnamon
- Pinch nutmeg
For the Cinnamon Sugar Topping:
- 1 tbsp granulated white sugar
- 1/4 teaspoon cinnamon
Instructions
- Preheat oven to 350°F (180°C) and grease a 9x5 inch loaf pan.
- In a small bowl whisk the flour, baking powder, salt, and cinnamon together until thoroughly combined. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or using a hand mixer, cream butter and sugar together until pale and fluffy, about 4 minutes.
- Beat in eggs, one at a time, until incorporated. Then add vanilla extract and mix until combined.
- With the mixer running on low, add about one-third of the flour mixture and mix until almost combined, then add half the milk and mix until just combined. Repeat with another third of flour mixture and then the last half of the milk, ending with the last third of the flour. Beat until just incorporated. Don't overmix!
- In a bowl combine chopped apple, brown sugar, cinnamon, and nutmeg.
- Spread half of the batter into the loaf pan, top with half of the apple mixture, followed by the remaining batter and the remaining apple mixture. Use a knife to swirl through the batter then combine sugar and cinnamon and sprinkle it on top.
- Bake for 45-55 minutes until a skewer inserted in the center comes out clean with only a few moist crumbs attached. Baking times vary so keep an eye on yours.
- Remove the bread from the oven and let cool in the pan for 15 minutes before transferring to a wire rack. Allow to cool completely before slicing.
- Cover and store leftover bread at room temperature for up to 4 days.
Nutrition
25 Comments
Leave a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Mrs Major Hoff
This sounds sooooo good! I love a quick bread, especially in the fall! Happy cooking!
Julia
Thank you, Mrs Major Hoff!
Renee
This sounds wonderfulL Cinnamon and apples are the best together!
Linda West
Want to try this but I can’t pin to Pinterest. Says you do not allow. Is this true?
Julia
Oh no, I’m so sorry, Linda! I think I found the problem and pinning should be possible again. Thank you for the heads up!! I hope you like the Apple Cinnamon Bread, please let me know what you think. Have a great week! – Julia
Lynda Patsalos
Ok..so i actually made this “apple bread” yesterday. Is really more like a coffee cake to me. I made 2, consecuitive, as i did not double the recipe. It is a very good recipe, moist, flavorful too. I followed the recipe exactly. I used 1 large “apple crisp” type apple for each cake n worked out perfect. I do recomend you make this bread/cake as my family n co worker all liked it. Next time i will try adding some walnuts. Thanks for a real good keeper recipe
Sumi
We went apple picking today. Went to Pinterest and saw this recipe and wanted to make this! I have it in my oven right now, and the house smells amazing! I’ve never been able to get my batter this thick before. The instructions in this recipe are really easy to follow. I’m excited to taste it!
Debra
What if you don’t have unsalted butter?
Julia
I haven’t tried making this recipe with salted butter but if all you have is salted butter, I would cut the instructed salt amount in half or not add additional salt. I hope this helps! – Julia
Narlina
Thank you so very much for this recipe. My husband loves it. I have made six loafs in the last week and am making two more right now for his co-workers.
I have done some alterations: I use only cinnamon not the nutmeg, I use two cups of apples and mix 1/2 cup of them into the batter, I use salted butter and did notice I need to cut salt in half or bread does not rise correctly, and I use egg whites only. I do have to cook it for an hour checking every ten minutes past 50.
I am hoping you might have altered it for a larger/taller bread? Have not tried making a double batch because I worry it won’t cook right.
Thank you! Merry Christmas!
For anyone who has not tried this recipe it is absolutely delicious, just make sure you actually bake it until knife pulls out clean and let it fully cool in pan or it will be gooey.
Valencia Khumalo
This is now my family’s favourite treat .So simple so yummy
Thank you for sharing xxx
Lin
Excuse me for maybe being a bit thick but if you are using all purpose flour (isn’t that self raising) why is there a need for baking powder.
Julia
Hi Lin, all-purpose flour is different from self-raising flour. All-purpose flour doesn’t contain baking powder or salt but self-raising flour does. – Julia
Will
I made this yesterday and it turned out well. I used a 9×13 cake pan so the bread came out a bit thinner/flatter than shown. Next time I’ll be sure to scale up the batter so I have a bit more to work with.
I like lots of bold spice flavor in my breads, so I added about 8 cloves, 6 green cardamom pods, (without the husks) and 2 star anise to the apple chunks along with the cinnamon. I fresh-ground all that with my mortar and pestle right before I needed it for maximum flavor/freshness.
Karina
Love this! It will now be my new all year round bread! Thank you for sharing!
Jeri
Apple Cinnamon Bread I would like to try this but can I use Gluten Free flour?
Julia
I don’t have experience with using gluten-free flour, so sadly I can’t really help. But I often read that people use Bob’s Red Mill Gluten Free 1-to-1 Baking Flour in baking recipes with great results.
Jean
Do you think I could use an Empire apple?
Julia
Yes, sure! This recipe works well with most apple varieties.
Melanie
I was hoping to make this using mini loaf pans. Any idea how to adjust the timing for that?
Julia
I would bake for about 25 minutes, then check with a toothpick every five minutes after that. I think the mini loafs will take about 30 mins to bake but it depends on your pan size. When a toothpick comes out clean, they’re done. Hope that helps! – Julia
Tiffany
I followed the recipe exactly as listed – except I subbed half of the butter with apple sauce. So I used 1/4 cup butter and 1/4 cup of applesauce. One large honey crisp apple worked out great. The bread is the perfect dense-fluffy texture and the crust has a nice buttery chew that gives it a richness that I wasn’t expecting. My 5×7 loaf pan worked great and I baked it for exactly 50 minutes. Thanks for a great recipe!
Elaine Crocker
This is our new favorite treat! Everyone that tastes it loves it and asks for the recipe. How do you think it would bake if I double the recipe for two loaf pans? I read where someone made them consecutively, but I’d like the ease of doubling, as long as I don’t ruin this perfect cake! Thanks
Julia
So happy you like it, Elaine! I think doubling the recipe would work well! No need to alter anything.
Julie S
I doubled the recipe and baked it in a bundle pan. I was afraid the apple mixture might burn if it were on the bottom of the pan &/or it wouldn’t come out of the pan well, so I put 1/4 of the batter in first, then 1/2 the apple mixture, then 1/2 the remaining batter, rest of the apples, rest of the batter. I omitted the cinnamon sugar topping. It turned so well! I made a little caramel glaze and drizzled that over the top when the cake had cooled. Everyone st work loved it! Thanks for a keeper recipe!