Apple Bread with Cinnamon Glaze: The Cozy Loaf You’ll Crave
You know those recipes that make your whole house smell like you’ve got your life together? This is one.
Apple Bread with Cinnamon Glaze is the kind of low-effort, high-reward bake that turns an ordinary afternoon into a moment. It’s tender, fragrant, and draped in a glossy glaze that practically begs for a second slice.
Serve it warm, and you’ll watch people go silent mid-bite. That’s the goal, right?
What Makes This Recipe So Good
This loaf hits the sweet spot between cake and bread—soft crumb, crisp edges, and pockets of juicy apple.
The cinnamon glaze isn’t just decorative; it locks in moisture and adds a warm spice finish that feels like a hug. It’s also incredibly forgiving: pantry staples, one bowl for the batter, and zero fancy equipment.
Plus, the flavor actually improves by day two—if it lasts that long.
Servings, Prep time, Cooking time, Calories
- Servings: 10 slices
- Prep Time: 15 minutes
- Cook Time: 55–65 minutes
- Calories: ~290 per slice (with glaze)
All You’ll Need
- 1 3/4 cups (220g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg (optional, but lovely)
- 1/2 cup (110g) unsalted butter, melted and slightly cooled
- 3/4 cup (150g) granulated sugar
- 1/4 cup (50g) light brown sugar, packed
- 2 large eggs, room temperature
- 1/2 cup (120ml) buttermilk (or milk + 1 tsp lemon juice, rested 5 min)
- 1 teaspoon vanilla extract
- 1 1/2 cups peeled, diced apples (Honeycrisp, Granny Smith, or Fuji; 1/4-inch dice)
- 1 tablespoon flour (to toss with apples)
For the Cinnamon Glaze
- 3/4 cup (90g) powdered sugar, sifted
- 1/2 teaspoon ground cinnamon
- 1–2 tablespoons milk (adjust for consistency)
- 1/2 teaspoon vanilla extract
- Pinch of salt
Final Steps to Deliciousness
- Heat the stage: Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment, leaving a little overhang for easy lift-out.
Lightly grease.
- Mix dry squad: In a large bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Apple prep: Toss the diced apples with 1 tablespoon flour. This helps them stay suspended in the batter—no fruit sinkholes.
- Whisk wet: In a separate bowl, whisk melted butter, granulated sugar, brown sugar, eggs, buttermilk, and vanilla until smooth and glossy.
- Bring it together: Pour wet into dry and stir gently until just combined.
Fold in the floured apples. Batter should be thick but scoopable.
- Pan and bake: Scrape into the prepared pan, smooth the top, and bake 55–65 minutes.
A skewer should come out with a few moist crumbs, not wet batter. Tent with foil at 40 minutes if browning too fast.
- Cool smart: Cool in the pan 10–15 minutes, then lift out and cool on a rack until just warm.
You’re minutes away from glory.
- Glaze time: Whisk powdered sugar, cinnamon, milk, vanilla, and a pinch of salt until smooth and pourable. Drizzle generously over the warm loaf.
Let set 10 minutes, slice, and flex.
Smart Storage Guide
- Room temp: Store sliced loaf in an airtight container for up to 3 days. Place a small piece of parchment between slices to protect the glaze.
- Fridge: Up to 5 days.
Warm slices in the microwave for 10–15 seconds to revive the crumb.
- Freezer: Wrap individual slices tightly and freeze up to 2 months. Thaw at room temp or toast lightly.
Add extra glaze, because why not?
Why This Recipe Rocks
- Texture balance: Moist crumb + tender apple bits + crisp edges equals bakery-level payoff without bakery-level effort.
- Flavor layering: Cinnamon in the loaf and the glaze builds depth without overpowering the apple.
- Flexible ingredients: Works with multiple apple varieties, dairy swaps, and gluten-free flour mixes (1:1 cup-for-cup type).
- Beginner-friendly: One bowl for wet, one for dry, and no mixer needed. Your whisk is the MVP.
Nutrition Stats
Per slice (1/10 of loaf), approximate: Calories: 290, Fat: 11g, Saturated Fat: 6g, Carbs: 45g, Sugar: 27g, Fiber: 2g, Protein: 4g, Sodium: 230mg.
This is a treat, not a green smoothie. Enjoy it, share it, and maybe add a walk after, IMO.
Pitfalls to Watch Out For
- Overmixing: Stir just until the flour disappears.
Overmixing = tough loaf and sadness.
- Wet center: Ovens vary. Start checking at 50 minutes and verify doneness near the center.
If the top sets too early, tent with foil.
- Apple size: Dice to 1/4 inch. Big chunks cause uneven baking; tiny bits vanish.
- Glaze slip: Glaze on piping-hot bread will melt off.
Aim for warm, not scorching.
Switch It Up
- Streusel crown: Mix 2 tablespoons cold butter, 3 tablespoons flour, 3 tablespoons brown sugar, and a pinch of cinnamon. Crumble on top before baking for extra crunch.
- Nutty upgrade: Fold in 1/2 cup toasted chopped walnuts or pecans for texture and richness.
- Maple moment: Swap milk in the glaze for maple syrup and reduce powdered sugar slightly.
Maple + apple = cheat code.
- Whole-wheat swirl: Use 1 cup all-purpose + 3/4 cup white whole wheat for more body. Add 1 tablespoon extra milk if batter seems stiff.
- Raisin cameo: Soak 1/3 cup raisins in hot water 10 minutes, drain, and fold in.
Old-school bakery vibes.
FAQ
What apples work best for this bread?
Use a mix of sweet and tart for complexity—Granny Smith with Honeycrisp or Fuji is a great combo. If using only one, Granny Smith brings structure and won’t turn mushy.
Can I make this dairy-free?
Yes.
Use plant-based butter and your favorite non-dairy milk plus 1 teaspoon lemon juice to mimic buttermilk. The texture stays soft and the flavor still hits.
How do I know it’s fully baked?
Look for a domed top, deep golden color, and a skewer with a few moist crumbs.
If the center jiggles or the skewer is wet, give it another 5–10 minutes and check again. Patience beats raw batter every time.
Can I bake this as muffins?
Absolutely.
Scoop into a lined 12-cup muffin tin, filling about 3/4 full. Bake at 375°F (190°C) for 18–22 minutes.
Glaze once they’re warm, not hot.
Is the glaze necessary?
Technically no, emotionally yes. The glaze adds moisture, sweetness, and a cinnamon kick that ties everything together.
FYI, it also makes the loaf look bakery-made.
Can I reduce the sugar?
You can drop the granulated sugar to 1/2 cup and keep the brown sugar at 1/4 cup. Flavor will be slightly less sweet, but the apples and glaze help balance it.
In Conclusion
This Apple Bread with Cinnamon Glaze is the kind of recipe that turns “just coffee” into an event.
It’s simple, fast, and wildly satisfying—like a dessert that moonlights as breakfast. Bake one for now and freeze a few slices for later-you.
Spoiler: later-you will be thrilled.
