Apple Cinnamon Bread is easy to make from scratch and makes your house smell amazing! A fall favorite swirled with apples and cinnamon sugar.
This apple cinnamon quick bread has a light 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.
It tastes great warm out of the oven but I love it even more after a day or two! The flavor of the cinnamon apples comes through even more when the bread has rested. Looking for a muffin recipe? Check out our Apple Cinnamon Muffins.
Why you’ll love this recipe
- Tender crumb, light texture, and lots of sweet apple bits in every slice!
- Keeps fresh for days and freezes really well!
- Baking this quick bread will make your house smell amazing! No need for fall candles, this easy recipe comes with your favorite fall scents included!
Ingredient notes
Here is an overview of the ingredients you’ll need for this recipe. Scroll down to the recipe card at the bottom for quantities.
- Flour – Use all-purpose flour in this recipe. Make sure to measure it correctly, using too much flour makes the bread dry.
- Baking powder – This is the main leavening agent in the bread.
- Cinnamon – We use ground cinnamon in the batter and apple topping for extra fall flavor. I prefer Ceylon cinnamon.
- Butter – I always use unsalted butter for baking. The butter should have room temperature so take it out of the fridge about 45 minutes before you want to bake.
- Sugar – This recipe uses white granulated sugar in the batter and brown sugar in the apple mixture.
- Eggs – Use large eggs. It’s best if the eggs are also at room temperature.
- Vanilla extract – You can also use vanilla sugar in this recipe.
- Apple – You can use any apple you like. I have used Golden Delicious, Pink Lady, and Gala apples and the bread tastes great each time.
- Cinnamon sugar mixture – Cinnamon sugar is a great topping for pancakes and waffles. It adds a bit of crunch to the bread and a lot of flavor.
How to make this recipe
Detailed measurements and instructions can be found at the bottom of the page on the printable recipe card.
This apple bread recipe is super easy to make from scratch! After making the batter by combining the dry mixture with the wet ingredients.
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.
Expert Tips
- Baking pan: 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.
- Oven: Every oven bakes differently so make sure to check the bread regularly.
- Preparing the pan: 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!
- Apple: You can use any apple you like. I have used Golden Delicious, Pink Lady, Gala, and Granny Smith apples and the bread tastes great every time.
- Serve it: This cinnamon apple bread tastes great with homemade whipped cream.
Recipe FAQs
To make this bread a bit healthier you replace half the butter with unsweetened applesauce. This gives the bread an extra apple kick and lowers the calories. The crumb might be not as light but still tasty.
You can also reduce the brown sugar in the apple mixture. Especially if you use a really sweet apple you probably won’t notice a difference. I wouldn’t recommend reducing the white sugar that’s needed for the cake batter because creaming the sugar and butter together gives this bread its volume and texture.
Another easy way to lighten it up is to skip the cinnamon sugar topping.
I love using apples that are not too sweet in this recipe. Granny Smith apples are my favorite because of their tartness. But you can use any apple you have on hand. For example, Fuji, Braeburn, Jonagold, Gala, or Honey Crisp would also work well.
Variations
Nuts – Adding a handful of nuts is an easy way to add some crunch. Walnuts or pecans work well.
Glaze – Adding a simple glaze made from powdered sugar and apple juice or water will make this apple cinnamon bread recipe even more delicious! Just drizzle it over the cooled bread and let it dry before serving.
Lighten it up – You can easily lighten up this quick bread by using apple sauce and reducing the sugar. Check out the recipe FAQs for more detailed instructions.
Storage and Freezing
This bread keeps fresh, in an airtight container at room temperature for up to 4 days. I think it tastes even better the next day but most of the time it is already gone on the first.
To freeze it, let it cool completely then wrap it up in foil, put it in a freezer bag, 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.
More Quick Bread Recipes
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Apple Cinnamon Bread
Ingredients
For the Bread:
- 1 1/2 cups all-purpose flour
- 1 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 cup unsalted butter, room temperature
- 1/2 cup granulated white sugar
- 2 large eggs, room temperature
- 1 1/2 teaspoon vanilla extract
- 1/2 cup milk
For the Apple Mixture:
- 1 large apple, peeled and chopped
- 1/4 cup brown sugar
- 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 9×5 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 the 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 toothpick inserted in the center comes out clean with only a few moist crumbs attached.
- Remove the bread from the oven and let cool in the pan for 15 minutes before transferring it to a wire rack. Let it cool before slicing.
Notes
- Baking pan: 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.
- Oven: Every oven bakes differently so make sure to check the bread regularly.
- Preparing the pan: 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!
- Apple: You can use any apple you like. I have used Golden Delicious, Pink Lady, Gala, and Granny Smith apples and the bread tastes great every time.
- Serve it: This cinnamon apple bread tastes great with homemade whipped cream.
- Storing: Cover and store leftover bread at room temperature for up to 4 days.
Tara says
Can you make this in a bread maker?
Gina says
Love this recipe! It is one of my family’s favorites. It comes out delicious and perfect every time. I just put it in the oven for an Eve of Christmas Eve treat for us to snack on while we watch Christmas movies. It’s my first time using a Bundt pan instead of loaf pans so hopefully it is still perfect.
Mr. X says
Have been making this in double batches to keep up with family demand. Fun to make and you are right it does make the kitchen smell like the holiday season is kicking off. Thanks for the recipe! Holiday cheers from our house to yours.
Joyce says
Can this be made in mini loaf pans?
Julia Foerster says
I haven’t tried it myself so I’m not 100% sure but I don’t see why not. Let me know how it goes if you give it a try, Joyce!
Patty says
So yummy x2! Doubled recipe and gave one to my neighbor! Very moist and baked up fluffy. I used Fuji apples from my own tree so it gave it extra yumminess!
Kiki M says
I made this last week with some adjustments for food allergies in my home. I used flax eggs & Walmart’s brand of all-purpose GF flour. I usually use non-dairy milk, but the small amount being baked does not usually bother my children, so I just used their regular lactose free brand & I omitted the nutmeg. I did bake for a good 30 minutes longer. We are e-learning, so we enjoyed our first slice after lunch. All four kids wanted to finish off the whole loaf right then! I promised them another slice after dinner if everyone finished their school work & chores by dinner time. Talk about some MAJORLY SWEET MOTIVATION! That might have been the quietest afternoon so far! Lol.
My youngest daughter & I just put in another loaf for us & 2 smaller loaves (without any substitutions) for two families from church. The house smells great and tummies & taste buds alike anxiously await the oven’s timer bell!
Thank you for such a fantastic recipe that will definitely be a staple around here!
Tina says
hi! can i omit nutmeg?
Julia Foerster says
Yes, you can omit the nutmeg.
mary ann garcia says
I love cinnamon i will try this.
Thanks😊
Lea says
I used non-sucrose sweetener, Xyla, in place of the granulated sugar & used only 1/3 cup Xyla. It turned out moist & light & yummy!
Bri says
This recipe for apple bread is honestly the best I have ever tried. Flavorful, soft and light, and truly perfect for fall.
Pv says
By far, this is the best Cinnamon apple recipes i have tried. Definitely a keeper! I like the light n fluffy texture n good balance of 😋
Saba says
Hey how is this recipe different from cinnamon swirl bread besides apples?
Sandi Bland says
The recipe was easy and delicious! I followed the exact recipe
Deanna says
Question: how best would you recommend I incorporate oats? Just on top? I into the batter? Or swirled with the apple mix? Thanks!
Mary says
wowza! I made this with gluten free flour (bob’s red mill), coconut milk (i’m gluten and dairy free), AND I was out of white sugar so used dark brown for sugar throughout the recipe. I wasn’t expecting much after so many substitutions, but this bread turned out fabulously and was loved by everyone. will be a staple for sure.
Velma Marshburn says
Made today. Since borderline diabetic, just used half cup dark brown sugar, and half cup white sugar, creamed with stick of butter.Don’t care for nuts, used 1 cup apple juice, 3 large Granny Smith apples, cinnamon, and freshly grated nutmeg. No topping, cooked for hour and a half, house still smells wonderful .Bread is delicious, moist, apple in every bite.Thanks so very much, needs 10 stars.
Deanna says
This recipe only called for 1/2 C white sugar creamed with butter (plus a tbsp for the top) and 1/4 C brown sugar mixed with the apples– did you add more sugar or is that a typo?
Georgie says
This was just delicious! I added a whole grated apple (with the water squeezed out) into the batter as well as having the chopped apple in the middle and on top, and it turned out great both times I made it. Definitely a go-to easy bread/cake.
Divorced Kat says
I doubled the recipe for 2 loaves. I tried cutting the butter in half with applesauce and swapped a third of the flour for whole wheat. The result is edible but a bit too dry. Definitely tasty recipe but maybe better off as dessert!
Julia says
All those changes you made to the original recipe will definitely change the texture and moisture of the bread!
Avesha says
This was AMAZING! I substituted cows milk with coconut milk and added some ginger with the nutmeg and the cinnamon and I used organic sugar vs. pure white sugar. Came out ridiculously amazing.
I feel like I could sell this bread :)
Thank you for this fantastic recipe.
Mary Vogelsang says
easy
Carlee says
This is an incredible recipe, especially for someone who is always on the go in the mornings. I make one loaf on every Sunday morning and take a slice with me to work every day throughout the week. It pairs great with coffee too. Not to mention, it makes my house smell HEAVENLY while it’s baking. 5 STARS ALL AROUND! ⭐️⭐️⭐️⭐️⭐️
Brendan says
Easily made with the help of my 3 year old. Even with a brief glance at recipe and we had success. I used olive spread instead of butter as I didn’t have any. Raisins were also added. It was lovely and everyone really liked it. Give it a go!