This cinnamon apple bread is a tender, moist loaf filled with apple pieces coated in cinnamon sugar and swirled through the crumb. One pan brings the flavors of fall together, and the recipe needs no yeast, no kneading and no long rising time.
Everything here comes from basic pantry ingredients, and the batter mixes up in one bowl before the apples go in. The steps are short, the loaf is forgiving, and it is the kind of bread you can bake on a quiet weekend and enjoy all week long.
Flavor Profile
The loaf has a buttery, moist, cake like crumb that pairs with the caramel sweetness of brown sugar, warm cinnamon and the tartness of fresh, juicy apples.
A spiced brown sugar layer on top adds a crisp texture, and the glaze adds a little more sweetness. The bread is reminiscent of apple pie, but it is not as sweet, which makes it a comfortable fall baking treat for breakfast, a coffee break or a holiday table.
Why this Easy Apple Bread Recipe Works?
The bread stays moist and tender because sweet apples are added to the brown sugar cinnamon swirl. As the loaf bakes, the fruit releases juice into the middle of the bread, so every slice carries soft apple and spice instead of a dry, plain crumb.
The flavor is often described as a combination of apple cake and apple pie baked in a loaf pan.
It is also a good make ahead option for busy holidays. Bake it, cool it, freeze it, and pull it out when you need something for guests, a brunch or a host gift. The loaf slices cleanly once it is fully cool, so it travels well too.
What’s in Cinnamon Apple Bread?
Specific ingredients and exact amounts are provided in the recipe card below. Here is what each one does and how you can swap it if you need to.
Ingredients and Substitutions
All purpose flour, 1 1/2 cups. This gives the loaf its structure. Using the wrong type of flour is one reason a quick bread turns out dense.
Baking powder, 1 1/2 teaspoons. This is the leavening that helps produce a light crumb and texture.
Salt, 1/2 teaspoon. Sea salt or kosher salt both work. If you use salted butter, reduce the salt to half the recipe amount, so 1/4 teaspoon.
Unsalted butter, 1/2 cup, softened. That is one stick. Salted butter can be used with the salt adjustment above.
Granulated sugar, 1/2 cup. This goes into the quick bread batter.
Brown sugar, 1/2 cup packed light brown sugar for the cinnamon apple mixture, plus 2 tablespoons for the topping. Brown sugar is preferred here because of its deep caramel flavor.
Vanilla extract, 2 teaspoons.
Large eggs, 2. Bring them to room temperature for a smoother batter.
Milk, 1/2 cup. Whole milk is used in the original recipe, though 2 percent milk can be substituted.
Ground cinnamon, 1 1/2 teaspoons for the apple mixture, plus 1/4 teaspoon for the topping and 1/4 teaspoon for the glaze.
Apple, 1 large, peeled, cored and chopped into small pieces. Any apple such as gala or fuji works, but baking apples like braeburn, jonagold, honey crisp or granny smith are preferred. Because sizes vary, aim for about 1 1/2 cups of chopped apple, and a little extra is fine.
Confectioners sugar, 3/4 cup, whisked with 2 tablespoons water and the cinnamon to make the glaze.
The source recipe card lists these values per serving, based on 10 servings.
Nutrient
Per serving
Calories
261 kcal
Carbohydrates
40 g
Protein
2 g
Fat
11 g
Saturated fat
6 g
Fiber
1 g
Sugar
34 g
Sodium
220 mg
Cholesterol
58 mg
How to Make Apple Bread
Prep time is about 15 minutes and the loaf bakes for about 50 minutes. This recipe makes 10 servings.
Preheat the oven to 350 degrees Fahrenheit. Grease and flour an 8.5 x 4.5 inch loaf pan. For easy lifting later, line the pan with a parchment sling.
In a medium mixing bowl, whisk together the flour, baking powder and salt. Set aside.
Using an electric handheld or stand mixer fitted with the paddle attachment, beat the butter, sugar and vanilla on medium high speed until smooth and pale, about 3 to 4 minutes. Scrape down the sides and the bottom of the bowl with a rubber spatula as needed.
Beat in the eggs, one at a time, until incorporated.
With the mixer on low speed, add about half of the flour mixture, alternating with half of the milk. Add the remaining flour mixture and milk and mix just to combine.
In a mixing bowl, combine the brown sugar, ground cinnamon and chopped apple. Set aside.
To make the topping, combine the brown sugar and cinnamon in a small bowl. Set aside.
Pour half of the batter into the prepared loaf pan and top it with half of the apple mixture. With a knife or skewer, swirl through the batter lightly. Do not overdo it. The bread looks best when a thick layer of fruit and cinnamon sugar stays in the middle.
Pour the remaining batter on top, then the remaining apple mixture. Swirl through the batter a couple of times in both directions, then sprinkle the cinnamon sugar mixture over the top.
Bake for about 45 to 55 minutes, until a cake tester or toothpick inserted into the center comes out clean. Only a few moist crumbs should cling to the tester because of the soft apples in the center.
Remove the bread from the oven and let it cool in the pan for about 15 to 20 minutes. While the bread cools, whisk together the confectioners sugar, ground cinnamon and water for the glaze. Turn the bread out onto a cooling rack, drizzle the glaze over the top and let the bread cool completely before slicing.
For best results, mix the batter only until the flour disappears. Overmixing is the most common reason a quick bread bakes up dense.
Apple Bread Recipe Tips
For best results, cut the apples into a small to medium dice. Smaller pieces spread evenly through the batter and soften nicely during the bake. Covered apple bread keeps at room temperature for 2 to 3 days, and it holds even longer in the refrigerator if your kitchen runs warm.
Any type of apple can be used, from crisp gala to tart granny smith and everything in between. If you want to compare a few versions, this homemade apple bread is another moist loaf worth trying.
This recipe is similar to Dutch apple bread, which has streusel and a glaze on top. The cinnamon sugar here plays a similar role, though a classic streusel is made with cinnamon, sugar and flour. The topping on this loaf keeps things lighter while still adding that crisp, spiced finish.
To lift the bread from the loaf pan onto a cooling rack, make a parchment sling. Place a strip of parchment across the length and width of the pan so it overlaps the edges, grease the parchment with cooking spray, then lift the bread by the parchment handles when it is ready to transfer.
It is a small step that saves a lot of fussing with a knife.
What Are The Best Apples For Baking Apple Bread
Any type of apple can be used in this quick bread recipe, but some varieties hold up better in the oven. The best baking apples named here are braeburn, jonagold, honey crisp and granny smith.
Honey crisp: juicy, crisp flesh with a balanced sweet and tart flavor that holds its shape when cooked. High demand can make them expensive.
Granny smith: a tart green apple that bakers and pie lovers know well, and a natural fit for desserts and baked goods.
Braeburn: originally from New Zealand, firm, crisp and sweet tart with a strong pure apple flavor, similar to gala.
Jonagold: related to golden delicious, very large with thin skin and a sweet and tangy taste that works well for cooking.
Pink lady: tart with a sweet finish. When they do not achieve the right balance of sweet, tart and crisp, they are sold as cripps.
If you only have gala or fuji on hand, go ahead and use them. The loaf will still taste good, the apple pieces will simply be a little softer once baked.
How Much Apple Is A Large Apple
Apple sizes vary, so what one person considers large may look average to another. For this recipe, aim for apples about 3.5 inches in diameter and use roughly 1 1/2 cups up to 2 cups of chopped apple.
Cut the apples into small chunks, a small to medium dice, so they bake through and slice cleanly. A little extra apple is not a problem, and it only makes the middle of the loaf more generous.
Do I Need To Peel the Apples?
Yes, peel the apples before baking. Removing the skin helps the bread keep a nice, even texture, and the peeled pieces soften into the cinnamon sugar swirl instead of staying tough in the crumb.
Why Is My Apple Bread So Dense?
A dense quick bread is usually caused by overmixing the batter. Once the flour goes in, mix just until it disappears into the wet ingredients.
Using the wrong type of flour is another possible reason for a dense loaf, so stick with all purpose flour as written. Measuring the flour loosely rather than packing it into the cup also helps.
Why Does My Quick Bread Cracks On The Top?
Cracks on top of a quick bread are not a mistake. They are a normal characteristic of this kind of loaf. As the bread bakes, the top sets before the interior finishes rising, so the inside pushes upward and opens the surface.
The cinnamon sugar topping covers most of it anyway, and the cracks do not change the flavor or texture at all.
How Do I Know If My Apple Bread Is Fully Cooked?
Cinnamon apple bread, also called Dutch apple bread, is done when a cake tester or toothpick inserted into the center comes out clean. A few moist crumbs may still cling to it because of the soft apples in the middle, and that is expected.
You can also check doneness with an instant read thermometer. The bread is ready when it reaches an internal temperature of 200 degrees Fahrenheit.
How Do You Store Apple Bread?
Covered at room temperature, this bread keeps for 2 to 3 days. If you want it to last longer, store it in the refrigerator in an airtight container or wrapped well, where it keeps for up to 6 days.
Let the glaze set before you cover the loaf so it does not smear across the top. Slices taste best at room temperature, so pull them out a few minutes before serving.
Can I Freeze Apple Bread?
Apple bread freezes well, like most quick breads. Cool the loaf completely first. Wrap it tightly in plastic wrap, then in aluminum foil, and place it in an airtight container or a resealable freezer safe bag.
Freeze for 1 to 2 months. Wrapping properly matters because it prevents freezer burn. To thaw, defrost the bread in the refrigerator overnight and bring it to room temperature before serving, or warm it in a 300 degree oven.
This recipe was inspired by an Apple Cinnamon Bread recipe from Julia of Plated Cravings.
FAQs
What apples are best for cinnamon apple bread?
Firm baking apples such as Honeycrisp, Granny Smith, Braeburn, or Jonagold are best because they hold their shape and provide pleasant chunks of fruit rather than breaking down into mush. Peel the apple and cut it into small, uniform pieces about 1/4 to 1/2 inch for even distribution and proper cooking.
How do I know when cinnamon apple bread is done baking?
The bread is done when a toothpick or cake tester inserted into the center comes out clean or with only a few moist crumbs attached, which is normal due to the soft apples. For a more reliable check, an instant-read thermometer should register an internal temperature of 200°F.
Can I freeze cinnamon apple bread?
Yes, this bread freezes well for 1 to 2 months. Wrap the fully cooled loaf tightly in plastic wrap and then aluminum foil, or place it in an airtight container or freezer bag. To serve, thaw it in the refrigerator overnight and bring it to room temperature, or warm it in a 300°F oven.
Why is my apple bread dense and how can I prevent it?
A dense apple bread is typically caused by overmixing the batter, which develops too much gluten. To prevent this, mix the dry and wet ingredients only until just combined, and avoid using the wrong type of flour. Using room-temperature eggs and milk also helps create a tender, moist crumb.
Cinnamon Apple Bread This cinnamon apple bread is a tender, moist loaf filled with apple pieces coated in cinnamon sugar and swirled through the crumb. One pan brings the flavors of fall together, and the recipe needs no yeast, no kneading and no long rising time.
Ingredients
Scale
Batter 1.5 cups all-purpose flour 1.5 teaspoons baking powder 0.5 teaspoon salt 0.5 cup unsalted butter, softened 0.5 cup granulated sugar 2 teaspoons vanilla extract 2 large eggs 0.5 cup milk
Apple Mixture 0.5 cup light brown sugar, packed 1.5 teaspoons ground cinnamon 1 large apple, peeled, cored, and chopped into small pieces
Topping 2 tablespoons brown sugar 0.25 teaspoon ground cinnamon
1-Preheat the oven to 350 degrees Fahrenheit: Preheat the oven to 350 degrees Fahrenheit. Grease and flour an 8.5 x 4.5 inch loaf pan. 2-In a medium mixing bowl, whisk together: In a medium mixing bowl, whisk together the flour, baking powder and salt. Set aside. 3-Using an electric handheld or stand mixer: Using an electric handheld or stand mixer fitted with the paddle attachment, beat the butter, sugar and vanilla together, on medium-high speed until smooth and pale (about 3-4 minutes). Scrape down the sides and the bottom of the bowl with a rubber spatula as needed. 4-Beat in the eggs, one at a: Beat in the eggs, one at a time, until incorporated. 5-With the mixer on low speed, add: With the mixer on low speed, add about half of the flour mixture, alternating with half the milk. Add the remaining flour mixture and milk and mix to combine. 6-In a mixing bowl, combine the brown: In a mixing bowl, combine the brown sugar, ground cinnamon and apples. Set aside. 7-To make the topping, in a small: To make the topping, in a small bowl combine the brown sugar and cinnamon. Set aside 8-Pour half of the batter into the: Pour half of the batter into the prepared loaf pan and top it with half of the apple mixture. With a knife or skewer, swirl through the batter lightly. Don’t over do it. The bread looks better when it has a beautiful thick layer of fruit and cinnamon sugar in the middle. 9-Pour the remaining batter on top and: Pour the remaining batter on top and then the remaining apple mixture. With a knife or skewer, swirl through the batter a couple of times in both directions. Sprinkle the cinnamon sugar mixture on top. 10-Bake for about 45 to 55 minutes: Bake for about 45 to 55 minutes or until a cake tester or toothpick inserted into the center comes out clean. Only a few moist crumbs should attached to the cake tester or toothpick due to the soft apples in the center. 11-Remove the bread from the oven and: Remove the bread from the oven and allow it to cool in the pan for about 15 – 20 minutes. While the bread is cooling, whisk together the glaze ingredients. Remove the bread from the pan and place it on a cooling rack. Drizzle the glaze over the bread. Let the bread cool completely before slicing.
