This apple cinnamon bread is buttery moist and cake-like with plenty of apples dotted in each slice. Tossing the juicy apples in brown sugar and cinnamon before layering and swirling in the loaf pan is an important step. Assembling the loaf this way adds pockets of sweet cinnamon swirl and keeps the batter light. There’s so much flavor from swirling in the brown sugared apples that you really don’t need icing or a crumb topping. Still, if you want to try either, I recommend the crumb topping from peach bread and the brown sugar icing from these pumpkin donuts or even a salted caramel drizzle.
Let me teach you how to make your next favorite recipe. I’ll walk you through what to expect before explaining my recipe testing trials and tribulations. (All very worth it!)
When I first visualized this recipe, I pictured an apple cider bread—sounds good right—almost like apple cider donuts baked in a loaf pan. I reduced the apple cider and added shredded apples to the batter. The loaf was good, but it ended up tasting exactly like harvest spice bread. I added more spices, used more apple cider, but I closed the book on my efforts because the apple and apple cider flavors were slight. Feeling determined, I tried again with creamed butter + sugar as the base of the bread. Chocolate chip loaf cake was my starting point and I swapped chocolate chips for cinnamon-tossed apples. Sadly, the loaf was squat, pale, and wet.
The Best Apple Bread (+video)
About to throw in the towel—are you even still reading this?—I tried 1 more time. Forget determination, I was just plain stubborn at this point but we can call it strong-willed. I reduced the butter, added some baking soda for color and lift, added more apples, tossed them in brown sugar, closed the oven and crossed my fingers.
IT WORKED! So about 14 loaves and 200 words later, here we are. The recipe ended up being a cross between the chocolate chip loaf cake mentioned above and blueberry muffin bread. It’s tested and tight with flavorful and delicious results. And it certainly speaks volumes that I’m willing to make this bread on repeat after quite the journey getting here!
Let me show you how to make this apple cinnamon bread. Despite the saga above, it truly is an easy recipe. First, chop 1-2 peeled apples into 1/2 inch chunks and then toss them in brown sugar and cinnamon. Do this step first so the apples have time to absorb some of the brown sugar and cinnamon flavors. We’ll layer and swirl them into the loaf pan soon.
Apple Cinnamon Quick Bread {easy + Moist}
I really want to show you the next two photos so you don’t get nervous when it’s your turn to bake the bread. On the left, you can see that the batter looks curdled. This is normal and expected. At this point, you’re trying to combine creamed butter + sugar with eggs, applesauce, and vanilla extract. Even though they are all brought to room temperature, these wet ingredients have different textures. Once you add the dry ingredients and begin mixing in the milk, the batter comes together. Have no fear!
Why Layer & Swirl the Apples?Instead of folding the fruit right into the batter, layer and swirl them in the loaf pan. We do this same step in peach bread and there’s a few reasons why. (1) By doing this, you get pockets of sweet cinnamon and apple swirl inside a cinnamon spiced bread. (2) You also have the chance to introduce brown sugar into the loaf. When using brown sugar as the base of the bread (creaming with butter), the loaf had a heavier texture. And (3) the test loaf made with apples directly folded into the batter was quite wet (not just moist).
It’s almost like we’re making cinnamon swirl banana bread or cinnamon swirl quick bread, but today’s recipe has a lovely buttery base! If you’d rather make muffins, use my apple cinnamon muffins recipe instead because it’s quite similar. (Would be hard to swirl apples into such a tight space!) Or try these healthy apple muffins for a wholesome option using whole wheat flour and no refined sugar.
Warm Apple Bread
Firmer apples are ideal for baking so avoid soft, mealy, and mushy apples. If you’re baking a recipe that calls for many apples such as apple crisp or apple crumble pie, use a mix of tart apples and sweet apples. This apple cinnamon bread only needs 1 or 2 apples, so it’s fine to use tart OR sweet. I use Granny Smith because overall, its flavor and texture are the best for baking. I also love sweet apples in this bread like Honeycrisp, Fuji, and Pink Lady. For a more detailed list, I have a full post explaining the best apples for baking.
This apple cinnamon bread is buttery moist and cake-like with plenty of apples dotted in each slice. You can use tart or sweet apples in this loaf, but avoid soft and mushy apples. Feel free to turn this recipe into muffins or mini loaves. See recipe notes below.
Sally McKenney is a professional food photographer, cookbook author, and baker. Her kitchen-tested recipes and thorough step-by-step tutorials give readers the knowledge and confidence to bake from scratch. Sally has been featured onApple Cinnamon Bread Recipe is moist, sweet and packed with fresh apples and cinnamon for perfect fall treat. Taste delicious and it’s like a cake just baked in a loaf pan. This easy fall baking recipe is super simple to throw together for bakers of any skill level.
Best Cinnamon Apple Bread
For most apple recipes it is the best to use firmer apples. The best baking apples keep their structure without turning into mush.
Granny Smith is my go-to baking apples. They are crisp and quite sour but there are a few others that hold up under heat.
Grease 9 x 5-inch loaf pan with baking spray, line with parchment paper leaving large overhang the sides so you could easily lift the bread from the pan. Adjust the oven rack just below the center (to the lower third position) and preheat the oven to 350 F.
The Best Cinnamon Apple Bread Recipe
Beat room temperature butter with sugar and vanilla extract. Add eggs and mix to combine. Add mixture of dry ingredients (flour, salt and baking powder) and mix to combine. Slowly pour in milk and mix just to combine. Scrape down the bowl with rubber spatula to make sure there’s no lumps remain.
Spread half of the batter in prepared pan, scatter half of the apple mixture and sprinkle with one half of cinnamon sugar mixture. Spoon remaining batter and gently smooth the top. Scatter remaining apples and sprinkle with cinnamon-sugar mixture.
Bake in preheated oven about 55-70 minutes, or until the toothpick inserted in the center comes out clean. This is a heavy loaf full of apples, so if your bread takes longer, that’s OK. Just tent it with aluminium foil after 30-40 minutes to prevent the top from browning too much.
Easy Apple Cinnamon Bread
Remove from the oven and cool 20-30 minutes in the pan set on a cooling rack. Then using the paper overhangs lift the bread from the pan.
Finally, if you want an even more decadent version of apple crisp bread you can’t miss my favorite one – Apple Crisp Cheesecake Bread. Enjoy!
Apple Cinnamon Bread Recipe is moist, sweet and packed with fresh apples and cinnamon for perfect fall treat. Taste delicious and it’s like a cake just baked in a loaf pan.This cinnamon swirl apple bread will give you all the fall feels. Chock-full of tart apples, it has a generous cinnamon swirl running through the center and a crisp sugared top. Similar to other fall quick breads, like pumpkin or cranberry nut, it’s easy to throw together – and it’s really just a cake baked in a loaf pan. My kids claim I ruin everything with nuts, so I’ve intentionally left this apple bread nut-free, but I think a handful of walnuts or pecans would be delicious mixed into the batter. Be sure to wait until the bread is completely cool before slicing; you can even let it cool overnight, as it keeps moist for days. Thank you to Caitlyn over at Erhardts Eat for the recipe inspiration!
Best Homemade Apple Cinnamon Bread (easy Fall Recipe)
With the mixer on low, gradually add the melted butter followed by the milk and vanilla, and mix just until evenly combined.
Line the long side of the pan with a parchment paper “sling” and spray lightly with nonstick cooking spray again. Spoon about 2/3 of the batter into the prepared pan.
Using a butter knife, swirl the layers by making a zig-zag motion through the batter once in each direction (don’t overdo it!)
Grandma's Apple Bread
Bake for 50 to 55 minutes, until the bread is golden brown and a cake tester or toothpick inserted into the center comes out clean. Let the bread cool on a rack for about 30 minutes.
I'd love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram; be sure to tag me @.
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