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. Thereโs so much flavor from swirling in the brown sugared apples that you really donโt 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.
1 loaf disappears FAST!
Let me teach you how to make your next favorite recipe. Iโll walk you through what to expect before explaining my recipe testing trials and tribulations. (All very worth it!)
One reader, Edie, commented: โForget those other fall flavored quick breads, this is the one you need to make! Sally, I followed your recipe exactly and this is SO SCRUMPTIOUS! The bread is light and somewhat fluffy, not dense like many other quick breads. The delicious layer of cinnamon apples takes this recipe to the next level. Itโs like apple pie hugged by cinnamon bread. This is definitely the familyโs new fall favorite. Thanks, Sally! โ โ โ โ โ โ
Apple Cinnamon Quick Bread Details
- Flavor: The notable stars of this quick bread recipe are, you guessed it, cinnamon and apples. The breadโs crumb tastes like buttery cinnamon nutmeg spice cake, so you get a flavor punch even without the apples. Toss the apples in brown sugar and more cinnamon before layering into the loaf pan. These brown sugared apples add sweet, spiced, and moist swirls throughout the loaf as if we were indulging in apple cinnamon babka. (If you have the time and are up for a challenge, that recipe is a must make!)
- Texture: Have you ever tried this blueberry muffin bread? The texture of todayโs apple cinnamon bread is similarโsoft and moist, yet sturdy enough to hold a slice with your hand when you take a bite. And thanks to the liquid from the brown sugared apples seeping to the sides, the breadโs edges crisp up beautifully in the oven. (The top of the loaf stays pretty soft.)
- Ease: This apple bread recipe comes together with basic baking ingredients like butter, sugar, flour, and eggs. Applesauce is likely the only โspecialโ ingredient, but if you donโt have any, sour cream makes a fine substitution. Just like banana bread, creamed butter + sugar is the base, so an electric mixer is certainly helpful. Overall, this is an easy fall baking recipe that bakers of any skill level can manage.
See my entire collection of Fall Baking Recipes including my must-make apple cake and apple cupcakes.
Why This Apple Cinnamon Bread Recipe Works
When I first visualized this recipe, I pictured an apple cider breadโsounds good rightโalmost 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.
About to throw in the towelโare you even still reading this?โI 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. Itโs tested and tight with flavorful and delicious results. And it certainly speaks volumes that Iโm willing to make this bread on repeat after quite the journey getting here!
Overview: How to Make Apple Cinnamon Bread
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. Weโll layer and swirl them into the loaf pan soon.
I really want to show you the next two photos so you donโt get nervous when itโs 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, youโre 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 thereโs 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).
Itโs almost like weโre making cinnamon swirl banana bread or cinnamon swirl quick bread, but todayโs recipe has a lovely buttery base! If youโd rather make muffins, use my apple cinnamon muffins recipe instead because itโs 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.
And one more piece of advice before you start:
What Are the Best Apples to Use for Baking?
Firmer apples are ideal for baking so avoid soft, mealy, and mushy apples. If youโre baking a recipe that calls for many apples such as apple crisp, apple cobbler, or apple crumble pie, use a mix of tart apples and sweet apples. This apple cinnamon bread only needs 1 or 2 apples, so itโs 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.
Apple Cinnamon Quick Bread
- Prep Time: 25 minutes
- Cook Time: 70 minutes
- Total Time: 3 hours, 45 minutes (includes cooling)
- Yield: 1 loaf
- Category: Bread
- Method: Baking
- Cuisine: American
Description
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.
Ingredients
Apples
- 1 and 1/2 cups (180g) peeled & chopped apples (1/2 inch chunks; you need about 2 medium apples)
- 1/3 cup (67g) packed light or dark brown sugar
- 1 and 1/2 teaspoons ground cinnamon
Batter
- 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 3/4 cup (150g) granulated sugar
- 2 large eggs, at room temperature
- 1/3 cup (80g) unsweetened applesauce, at room temperature*
- 1 teaspoon pure vanilla extract
- 1/2 cup (120ml) whole milk, at room temperature
Instructions
- Adjust the oven rack to the lower third position (just below center) and preheat the oven to 350ยฐF (177ยฐC). Spray a 9ร5-inch loaf pan with nonstick spray.
- Apples: Stir the apples, brown sugar, and cinnamon together. Set aside.
- Batter: Whisk the flour, cinnamon, nutmeg, baking powder, baking soda, and salt together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and granulated sugar together on high speed until smooth and creamy, about 2 minutes. Add the eggs and then beat on medium speed until combined. Scrape down the sides and up the bottom of the bowl as needed. Beat in the applesauce and vanilla extract on medium speed until combined. Mixture will look chunky and curdledโthis is normal and expected. Pour the dry ingredients into the wet ingredients, turn the mixer on low speed and with the mixer running, slowly pour in the milk. Beat just until combined and do not overmix. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be sticky and slightly thick. Youโll have about 3 cups of batter.
- Pour and spread about 1/2 of the batter into the bottom of the prepared loaf pan. Spoon apples and any cinnamon/brown sugar juices leftover in the bowl evenly on top. Pour and spread remaining batter on top, making sure to scrape out every last drop of batter. Using a knife, swirl the batter down the center of the loaf pan.
- Bake for 60-75 minutes, loosely covering the bread with aluminum foil at the 30 minute mark to help prevent the top and sides from getting too brown. This is a large heavy loaf, so if your bread is taking longer, thatโs completely fine. A toothpick inserted in the center of the loaf will come out clean when the bread is done. Begin checking at 60 minutes. Mine takes 70 minutes. Remove from the oven and allow the bread to cool completely in the pan set on a wire rack.
- Once cooled or nearly cooled, cut into slices and serve. (Bread falls apart if you try to slice it when itโs warm.)
- Cover and store bread at room temperature for up to 2 days or in the refrigerator for up to 1 week.
Notes
- Freezing Instructions: Freeze baked & cooled loaf for up to 3 months. Thaw overnight in the refrigerator. If desired, bring to room temperature before serving. To learn more details about how to freeze quick breads, see my post called Make-Ahead Baking.
- Special Tools (affiliate links): Apple Peeler | 9ร5-inch Loaf Pan | Glass Mixing Bowls | Whisk | Electric Mixer (Handheld or Stand) | Cooling Rack
- Apples: This apple cinnamon bread only needs 1 or 2 apples, so itโs fine to use tart OR sweet. Avoid soft, mushy apples. 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.
- Applesauce: If you donโt have unsweetened applesauce, use the same amount of plain yogurt or sour cream.
- Muffins: Use my apple cinnamon muffins recipe. The recipe is very similar to this one. Feel free to substitute the yogurt in that recipe with applesauce. If you love nutmeg, add 1/4 teaspoon of nutmeg to that batter when you add the cinnamon.
- Mini Loaves: You can use this batter to make mini apple breads. Follow the recipe above as written, dividing the batter/brown sugared apples between your mini loaf pans. Swirl batter and apples together as instructed above. Bake time and yield depends on the size of your mini loaf pan. Use a toothpick to test for doneness.
Reader Comments and Reviews
I had been on a mission to find the perfect banana bread recipe when I saw this Apple cinnamon quick bread. I canโt tell you how many banana breads I had made but it was A LOT. I love banana bread and was looking for perfection. I took a break from my obsession and made this. After eating half of it in one sitting, I realized I longer cared for banana bread. This was my new obsession! And it was perfect!
I had been on a mission to find the perfect banana bread recipe when I saw this Apple cinnamon quick bread. I canโt tell you how many banana breads I had made but it was A LOT. I love banana bread and was looking for perfection. I took a break from my obsession and made this. After eating half of it in one sitting, I realized I longer cared for banana bread. This was my new obsession! And it was perfect!
Hello! I only have access to an 8ร4 cast iron loaf pan. Will the bread bake okay in that? Will I need to make any adjustments? Thank you!!
Hi Linsey, an 8ร4 inch loaf pan is too small. The batter and apples wonโt fit. Feel free to add enough to fill the pan 3/4 full then discard leftovers or you could use extras for a couple muffins on the side. (Itโs hard to swirl the apples into muffins because of the tight space, but you can do your best.)
I made this with pears i had in the freezer. Nobody knew the difference. The first time my oldest said she liked the apple cake, the recipe was on the table, i just said thanks!! Many 8 more loaves to use up all the pears and poof they went home with grandkids and neighbors.
YEA!!
Fantastic texture! I think this will be my new go-to bread instead of pumpkin bread. Itโs less dense and has a nice crumb, plus the detailed mixing instructions really helped the ease of my making it for the first time. I cut the sugar by about a third but I might cut it by more next time because I want the bread less sweet than the apples. I also want to add nuts next time! Iโm excited to make this throughout the year but especially in the upcoming fall!
The recipe was spot on. The added comments about how it will look curdled was a relief. I thought I did something wrong. Tastes good as written.
Made this cake today. Added few walnuts and I must say it pairs nicely with apples. Easy to follow.Baked over an hour.Soooo delishous. My new favourite recipe if I need nice comforting treat. Thanx
I made this and also the salted caramel and it was as delicious as it looks. Sally I tell everyone about your site and recipes. I have never had anything but excellent results. i read the reviews because I have friends/family that are gluten free and love it when there is an alternative to use 1 for 1 GF flour etc. Keep it up!
This was simple, and absolutely delicious! A pleasure to make. I gave it a cinnamon sugar sprinkle to finnish the top of the loaf! This is a fun website. I bookmarked it for future lazy days in the kitchen.
I tried this recipe but in muffins way and itโs delicious. can I make my APF 2cups instead of 1 3/4 cups?
Hi bubbles, for best results, weโd recommend sticking to the ingredient measurements as written in the recipe. Adding extra flour could result in a more dense or dry bread or muffin.
Another winner from Sally! I doubled the recipe but kept the milk at 1/2 cup plus one tablespoon. Finished loaves came out fine. I also followed your advice on cooling them completely before slicing. Iโll be making this again!
Super easy to make. Followed the recipe, except I used half bread and half AP with hope that it wouldnโt fall apart when cut straight from the oven, which worked. The warm apples were so comforting. Really good recipe and a keeper. Thank you!
I have a liquid in mixture of apple, brown sugar and cinnamon
Do I put the liquid in the batter?
Hi Carolyn, you can strain off most of the liquid, but a little is fine. The apples will release quite a bit of liquid if theyโre mixed far in advance. For best results, I recommend mixing them together shortly before adding to the loaf pan.
We adored this bread! It was delicious and I used up half the recipe in our muffin pan for school lunches! Canโt wait to make this again.
I donโt know why but I always end up mixing the apples into the batter. It bakes really amazing regardless Your recipes bring us joy.
Hi! Have you tested a substitution for the eggs?
Hi Leigh Ann, we havenโt tested this recipe with egg substitutes, so weโre unsure what might work best here. Let us know if you try anything! Here are all of our egg free baking recipes if you are interested in browsing there.
Excellent! I drizzled a butterscotch glaze over the top. Thanks for the recipe!
FANTASTIC, IโM MAKING THIS FOR THE SECOND TIME THIS WEEK, THATโS PRETTY GOOD FOR A 84 YR. YOUNG. I CUT THE FIRST ON AND GAVE IT TO SOME NEIGHBORS
This recipe is delicious. I would maybe use a little less sugar next time. Very moist with lots of flavour. I did not wait for it to totally cool down so yes, it does fall apart if you donโt.
I just bought Gala Apples, can I use them to make this recipe? Will I get the same outcome of moist bread?
Gala apples should work fine here, Kathy!
My boyfriend and I have made This twice and we love it! Very cozy!
I am getting ready to make many of these in foil pans to give out in gifts. Have you tried tripling or quadrupling the recipe to make 4 of them all at once? My foil pans are 8.8 x 6.4 inches. Appreciate any suggestions.
Hi Linda, we do recommend making separate batches to avoid over or under-mixing large amounts of batter.
I have a question. If I am making multiple loaves at once, probably mini ones, I will have many apples. I have one of those devices that cores, peels, and slices the apples to make it easy. Then I cut those slices in 1/2. Do you think that will work instead of apple chunks?
Hi Linda, we recommend using 1/2 inch chunks in this recipe instead of slices. Slices wonโt hold their shape as well and leave mushy spots in the bread.
Bread turned out fantastic! I had to use bread flour so I didnโt know how it would turn out, but it was not too dense and the apples inside made it great.
Baked this and brought to my friendโs father who just started chemo treatments and they loved it! Sweet and comforting!
It came together in no time.
Baking it for my family this week!
I made this yesterday. Cut down on the sugar in both parts but still tastes wonderful.
Thanks again for your wonderful recipes!
I would love to make this but thereโs too much sugar for our liking. How much can I cut down on the sugar and still have a good bread?
This looks so good! I would love to make this sweet bread~ I am usually not a fan of apple โchunksโ though- would it work to use coarse grated apple instead? Or would that be too watery? If too watery, should I reduce the amount( ?)of apple, if coarse-grated? Btw~Love all your recipes Sally!
Hi Leah, We donโt recommend it for this particular recipe. You may prefer our Harvest Spice Bread where the apples are grated instead of cut into chunks.
Could I use boiled cider instead of milk?
We havenโt tried that, but canโt see why not โ yum!
I am looking to make this recipe diary free. Could I substitute oil for the butter and soy milk for the milk?
Hi Joanne, you need a fat that is solid at room temperature so that it can be properly creamed with the sugar. You could try solid coconut oil in its place or a plant-based butter. You can use soy milk instead of dairy milk.
I made this recipe gluten free with King Arthurโs GF flour
It is AMAZING!
Really delicious!! My husband enjoyed this for breakfast today and heโs my biggest critic. And I donโt mean that he criticizes but that I feel accomplished when he enjoys something I make. We put some cinnamon honey butter on it and it was so good.
This was delicious it is my new favorite quick bread mine cooked in 69 minutes recipe was easy to follow love your recipes