Cinnamon Apple Bread (2024)

Our Cinnamon Apple Bread recipe has a scrumptious swirl of brown sugar and cinnamon spiced apples, running through the center of the bread. Topped with a caramelized cinnamon sugar crisp topping and a drizzle of cinnamon glaze, this seasonal quick bread recipe is like autumn in a loaf!

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We love all things fall and always look forward apple season. Some of our favorite fresh apple recipes are these Salted Caramel Apple Pie Bars, this easy Apple Crisp and this fun Caramel Apple Pie Party Mix.

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The Best Homemade Apple Bread

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The buttery, moist crumbs of this cake-like apple loaf pairs beautifully with the sweetness of caramelized brown sugar, warm spices and the tartness of juicy fresh apples.

The top of the loaf has a spiced brown sugar layer that adds a crisp texture while the glaze adds the right amount of sweetness. Reminiscent of apple pie but not as sweet, this apple cinnamon bread is a delicious treat perfect for fall baking.

Why this Easy Apple Bread Recipe Works?

Moist and Tender: The sweet apples added to the brown sugar cinnamon swirl keeps this homemade bread deliciously moist.
Flavor: The buttery, sweet, apple cinnamon flavor of this amazing apple bread recipe is like a combination of apple cake and apple pie baked in a loaf pan.
Make Ahead: This is a great recipe to make during the busy holidays. Cool it, freeze it and have it ready whenever you need it.

What’s in Cinnamon Apple Bread?

Find specific ingredients and exact amounts in the recipe card below.

Ingredients and Substitutions

Flour: I useall-purpose flour
Eggs: I use large eggs at room temperature . baking powder
Baking Powder: Used as leavening and to prime the dough to produce light crumb and texture.
Butter: I use unsalted butter, softened. It’s fine to use salted butter, simply reduce the amount of salt to half of what the recipe calls for.
Sugar: For the quick bread batter I use granulated sugar. For the cinnamon apple mixture and topping I prefer brown sugar as it has a deep caramel flavor.
Flavorings: Ground cinnamon, vanilla extract and salt. I use sea salt or Kosher salt. If using salted butter, reduce the amount of salt by half.
Milk: I use whole milk but if you only have 2% milk you can use it.
Apples: Any type of apples like gala or fuji work in this recipe however, I try to choose apples for baking such as braeburn, jonagold, honey crisp or granny smith apples. Since sizes vary, aim for about 1 1/2 cups of chopped apples. A little extra is totally fine.
Confectioner’s Sugar: To make the glaze.

How to Make Apple Bread

Get Ready: Preheat the oven and grease and flour a loaf pan (8.5 x 4.5 inch).
Mix Dry Ingredients: In a medium mixing bowl, whisk together the flour, baking powder and salt.
Beat Butter and Sugar: Using a handheld or stand mixer fitted with the paddle attachment, beat the butter, sugar and vanilla together
Add Eggs: Beat in the eggs, one at a time, until incorporated.
Mix Wet and Dry Ingredients: Add about half of the flour mixture, alternating with half the milk. Add the remaining flour mixture and milk and mix to combine.
Cinnamon Apples Mixture: In a mixing bowl, combine the brown sugar, ground cinnamon and apples. set aside.
Mix Topping:To make the topping, in a small bowl combine the brown sugar and cinnamon. Set aside
Spoon Batter Into Pan: Pour half of the batter into the prepared loaf baking pan and top it with half of the apple mixture. With a knife or skewer, swirl through the batter lightly. 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.
Add Topping: Sprinkle the cinnamon sugar mixture on top.
Bake: 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.
Cool: Remove the bread from the oven and allow it to cool in the pan for about 15 – 20 minutes.
Make Glaze: 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.
Serve: Let the bread cool completely before slicing.

Apple Bread Recipe Tips

For best results, I like to cut the apples small to medium dice.
Apple bread can be kept at room temperature, covered for 2-3 days.
You can use any type of apples to make this recipe not just apples for baking. From crisp galas to tart granny smiths and everything in between.
This recipe is similar to Dutch apple bread which has streusel and glaze over the top. The cinnamon sugar on this bread resembles the streusel in the Dutch bread which is made with cinnamon, sugar and flour.
If you want to lift the bread from the loaf pan to transfer it to a cooling rack, make a parchment paper sling. To make a sling, place a strip ofparchment paperacross the length and width of the baking pan so that the paper overlaps the edges. When the bread is ready to transfer to the cooling rack, simply lift it by using the parchment paper as handles. Grease the parchment paper with cooking spray.

What Are The Best Apples For Baking Apple Bread

Although any type of apples can be used in this quick bread recipe, some of the best apples for baking are braeburn, jonagold, honey crisp or granny smith.

Honey Crisp: Juicy and crisp flesh and the right balance of sweet and tart. Hold it’s shape when cooked. Prices can be high because of high demand.
Granny Smith: These green beauties are well known by bakers and pie lovers. Granny smiths are tart and the perfect apple to use in desserts and baked goods.
Braeburn: these New Zealand natives are similar to galas. Firm, crisp, sweet and tart with lots of pure apple flavor.
Jonagold: Related to golden delicious, these very large apples have thin skin and sweet and tangy taste. They are very good for cooking.
Pink Lady: Tart with a sweet finish. When the right balance of sweet, tart and crisp is not achieved, these apples are sold under the name of Crispps.

How Much Apple Is A Large Apple

I am glad you ask! Apples vary in sizes and what is big for one person may be average to another. Aim for apples that are about 3.5 inches in diameter. To make this recipe you should have about 1 1/2 cups and up to 2 cups of chopped apples. For baking apple bread I cut the apples into small chunks (small to medium dice)

Do I Need To Peel the Apples?

Yes, I recommend peeling the apples before baking to maintain a nice texture.

Why Is My Apple Bread So Dense?

A dense quick bread is usually due to overmixing the batter. Another reason for dense bread is using the wrong type of flour.

Why Does My Quick Bread Cracks On The Top?

Don’t consider this a problem. Cracks on the top are a characteristic of quick breads. While the bread bakes, the top sets first while the interior is still rising and pushing upwards. This is completely normal

How Do I Know If My Apple Bread Is Fully Cooked?

Cinnamon apple bread or Dutch apple bread is fully cooked when a cake tester or toothpick inserted into the center of the bread comes out clean. Only a few moist crumbs should attached to the cake tester or toothpick due to the soft apples in the center.

You can also check the bread 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?

You can keep your easy cinnamon apple bread at room temperature on the kitchen counter covered for 2-3 days. The bread can also be stored in the refrigerator in an airtight container or properly wrapped for up to 6 days.

Can I Freeze Apple Bread?

Yes, apple bread like most quick breads freezes well. Cool the loaf completely and wrap it tightly with plastic wrap, then aluminum foil and place it in an airtight container or a resealable freezer safe plastic bag. Freeze the bread for 1-2 months.

It’s important to wrap the bread properly to prevent freezer burn.

Defrost in the refrigerator overnight and bring it to room temperature before serving. You can also warm it up in a preheated 300 degrees oven.

Take A Look At These Other Quick Bread Recipes:

Easy Banana Bread
Pumpkin Bread with Chocolate Chips
Lemon Zucchini Bread
Cranberry Orange Bread
Buttermilk Biscuits
Vegan Cornbread

Recipe inspired by this Apple Cinnamon Bread recipe from my friend Julia from Plated Cravings.

Cinnamon Apple Bread

By: Chef Kathy McDaniel

3.96 from 43 reviews

Ingredients

▢ 1-1/2 cups all-purpose flour
▢ 1-1/2 teaspoons baking powder
▢ 1/2 teaspoon salt
▢ 1/2 cup unsalted butter, softened (1 stick)
▢ 1/2 cup granulated sugar
▢ 2 teaspoons vanilla extract
▢ 2 large eggs
▢ 1/2 cup milk

Apple Mixture:

▢ 1/2 cup light brown sugar packed
▢ 1-1/2 teaspoons ground cinnamon
▢ 1 large apple peeled, cored, and chopped into small pieces

Topping:

▢ 2 tablespoons brown sugar
▢ 1/4 teaspoon ground cinnamon

Glaze:

▢ 3/4 cups confectioners’ sugar
▢ 1/4 teaspoon ground cinnamon
▢ 2 tablespoons water

Instructions

Preheat the oven to 350 degrees Fahrenheit. Grease and flour an 8.5 x 4.5 inch loaf pan.
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 together, on medium-high speed until smoothand pale (about 3-4 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 the milk. Add the remaining flour mixture and milk and mix to combine.
In a mixing bowl, combine the brown sugar, ground cinnamon and apples. Set aside.
To make the topping, in a small bowl combine the brown sugar and cinnamon. 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. Don’t over do it. The bread looks better when it has a beautiful thick layer of fruit and cinnamon sugar in the middle.
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.
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.
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.

Did you make this?I love seeing what you’ve made! Tag me on Instagram @lemonblossomsblog and don’t forget to leave a comment & rating below!

Equipment

Recipe Notes

For best results, I like to cut the apples small to medium dice.
Apple bread can be kept at room temperature, covered for 2-3 days.
You can use any type of apples to make this recipe not just apples for baking. From crisp galas to tart granny smiths and everything in between.
This recipe is similar to Dutch apple bread which has streusel and glaze over the top. The cinnamon sugar on this bread resembles the streusel in the Dutch bread which is made with cinnamon, sugar and flour.
If you want to lift the bread from the loaf pan to transfer it to a cooling rack, make a parchment paper sling. To make a sling, place a strip ofparchment paperacross the length and width of the baking pan so that the paper overlaps the edges. When the bread is ready to transfer to the cooling rack, simply lift it by using the parchment paper as handles. Grease the parchment paper with cooking spray.

Nutrition

Nutrition Facts

Cinnamon Apple Bread

Amount Per Serving

Calories 261Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 6g38%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 58mg19%

Sodium 220mg10%

Potassium 98mg3%

Carbohydrates 40g13%

Fiber 1g4%

Sugar 34g38%

Protein 2g4%

Vitamin A 361IU7%

Vitamin C 1mg1%

Calcium 46mg5%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

More Fall Favorite Recipes Below:

Appetizers and Snacks

Caramel Pecan Clusters from An Affair from the Heart
Carrot Top Hummus from Savory Moments
Fall Charcuterie Board from Magical Ingredients
Roasted Red Pepper and Crab Savory Cheesecake from A Kitchen Hoor’s Adventures
Sweet And Spicy Roasted Nuts from Karen’s Kitchen Stories

Breakfast and Baked Goods

Apple Cranberry Pecan Overnight Oats from Jolene’s Recipe Journal
Sweet Potato Pancakes from Cindy’s Recipes and Writings

Soups and Salads

Instant Pot Butternut Squash Soup from Devour Dinner
Panera Autumn Squash Soup from The Fresh Cooky
Salmon Salad With Grapes And Pecans from Art of Natural Living

Side Dishes

Apple Butter Dijon Roasted Brussel Sprouts With Candied Pecans And Green Apple from Soulfully Made
Butternut Squash And Bacon Risotto from SueBee Homemaker
Loaded Bacon And Kale Salad from Palatable Pastime
Roasted Maple Bacon Brussels Sprouts And Butternut Squash from Eat Move Make
Sausage Stuffed Acorn Squash from Hostess At Heart

Main Dishes

Apple Cider Rubbed Pork Chops from That Recipe
Thai Butternut Squash Curry from Cheese Curd In Paradise
Butternut Squash Parmesan Pasta from Frugal & Fit
Grape & Gorgonzola Pizza from The Spiffy Cookie
Honey Dijon Chicken Sheet Pan Dinner from Simple and Savory
How To Air Fry Pork Tenderloin With Sweet Potatoes from West Via Midwest

Desserts

Butter Pecan Fudge from Take Two Tapas
Cinnamon Roll Cheesecake from Fresh April Flours
Easy Apple Crisp from Life Love and Good Food
Espresso Chocolate Chip Cookies from Books n’ Cooks
French Apple Tart from Jen around the world
Individual Grape Crumble from Hezzi-D’s Books and Cooks
Pumpkin Roll from House of Nash Eats
Pumpkin Snickerdoodles from Family Around The Table
Slow Cooker Apple Pear Crisp from Blogghetti

Meet your chef

Kathy McDaniel

From working as a professional chef on The Food Network to teaching cooking classes, I’m here to help you make restaurant-worthy recipes at home.

Learn More

3.96 from 43 votes (33 ratings without comment)

August 11, 2024
Abbey
I made this for mini donuts using coconut oil instead of butter and substituted for almond milk!
Reply
June 16, 2024
Debra
This was an awesome recipe! Love it! Just wonder if I could use oatmilk instead of cow milk. My momma has a dairy allergy but I’d like to make for her.
Reply
1. July 16, 2024
  Kathy McDaniel
  Hi Debra, I haven’t tested this recipe with oat milk. Let me know how it turns out!
  Reply

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