Apple Cinnamon Bread (No Eggs) That Vanishes Fast
Skip the 20-ingredient drama. This Apple Cinnamon Bread (No Eggs) is what happens when cozy fall vibes meet weeknight convenience and refuse to apologize for it.
Moist? Ridiculously.
Flavor? Like a warm hug from your favorite grandma who also happens to bench-press cravings.
One bowl, basic pantry items, huge payoff. Bake it once and watch people invent excuses to “stop by.”
Why This Recipe Never Fails
This loaf is built on a simple, reliable formula: oil + applesauce + milk = soft, tender crumb without eggs.
The cinnamon-sugar ribbon guarantees flavor in every slice, so even the end pieces are VIPs. The batter stays thick (not runny), which locks in moisture and prevents gummy centers.
And hey, no mixer needed. A whisk and a bowl get you bakery results, minus the attitude.
Apple Cinnamon Bread (No Eggs) That Vanishes Fast
Course: Dessert10 slices
servings15
minutes55
minutes230
kcalIngredients
All-purpose flour: 2 cups (240 g)
Granulated sugar: 3/4 cup (150 g)
Light brown sugar: 1/3 cup (packed)
Baking powder: 2 teaspoons
Baking soda: 1/2 teaspoon
Kosher salt: 1/2 teaspoon
Ground cinnamon: 2–3 teaspoons total (divided)
Nutmeg (optional): 1/4 teaspoon
Unsweetened applesauce: 1/2 cup
Neutral oil: 1/3 cup (canola, sunflower, or light olive)
Milk: 3/4 cup (dairy or unsweetened almond/oat)
Vanilla extract: 2 teaspoons
Apples: 1 1/2 cups finely chopped, peeled or unpeeled (about 1–2 medium; Honeycrisp, Pink Lady, or Gala)
Optional mix-ins: 1/2 cup chopped walnuts or pecans
For the cinnamon-sugar top: 2 tablespoons sugar + 1 teaspoon cinnamon
Step-by-Step Instructions
- Prep the pan: Heat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment, leaving overhang for easy lift-out. Lightly grease.
- Mix dry team: In a large bowl, whisk flour, granulated sugar, baking powder, baking soda, salt, 11/2 teaspoons cinnamon, and nutmeg.
- Mix wet team: In a separate bowl or large measuring cup, whisk applesauce, oil, milk, and vanilla until smooth.
- Combine: Pour wet into dry.Stir with a spatula just until no flour streaks remain. Batter will be thick—good sign.
- Fold in apples: Stir in chopped apples (and nuts if using). Don’t overmix. Overmixing = tough bread.We’re not making bricks.
- Layer and swirl: Spoon half the batter into the pan. Mix 2 tablespoons sugar with 1 teaspoon cinnamon and sprinkle half over the batter. Add remaining batter, then the rest of the cinnamon sugar. Use a butter knife to gently swirl.
- Bake: 55–65 minutes, until a toothpick comes out clean with a few moist crumbs. If the top browns too fast, tent loosely with foil at the 45-minute mark.
- Cool like a pro: Rest 15 minutes in the pan, then transfer to a rack to cool fully before slicing. Yes, waiting is pain. Worth it.
Make-Ahead & Storage Guide
- Room temp: Wrap tightly and store up to 3 days. Flavor develops by day two—chef’s kiss.
- Fridge: Up to 5 days, wrapped.
Warm slices in the microwave for 10–15 seconds to revive that bakery feel.
- Freeze: Slice, wrap individually, and place in a freezer bag for up to 3 months. Thaw at room temp or toast lightly.
- Batter make-ahead: Mix dry and wet separately up to 24 hours ahead; combine and bake when ready.
Don’t store combined batter for long—leaveners lose oomph.
Why You’ll Love It
- Egg-free without compromise: Applesauce keeps it soft and plush—no egg replacers needed.
- Pantry-friendly: Zero weird ingredients. You probably own everything already, FYI.
- Crackly cinnamon top: That swirl delivers a little crunch and a lot of “wow.”
- Versatile: Works for breakfast, snack, or dessert.
Add nuts, swap flours, or drizzle glaze. It’s chill like that.
Nutrition Stats
Per slice (1/10 of loaf), approximate: 230 calories, 8 g fat, 37 g carbs, 2 g protein, 1–2 g fiber, 15–18 g sugar, 220 mg sodium.
Using plant milk can make it dairy-free; nuts add extra healthy fats and a bit more protein. This is a treat, not a salad—enjoy accordingly.
Recipe Fails to Watch Out For
- Gummy middle: Caused by underbaking or slicing hot.
Bake to doneness, cool completely before cutting. Patience beats paste.
- Dense brick vibe: Overmixing develops gluten.
Stir until just combined. Lumps = fine.
- Sunken top: Too much moisture (extra apples), expired leaveners, or opening the oven door too early.
Measure accurately and keep that door shut for the first 40 minutes.
- Dry loaf: Overbaking or skimping on oil/applesauce. Stick to the ratios and check doneness early.
Switch It Up
- Brown butter flex: Swap oil for 1/3 cup browned butter (cooled).
Flavor = next level.
- Maple glaze: Whisk 1/2 cup powdered sugar with 1–2 tablespoons maple syrup and a pinch of salt. Drizzle over cooled loaf.
- Crumble top: Mix 3 tablespoons cold butter, 1/4 cup brown sugar, 1/3 cup flour, 1 teaspoon cinnamon.
Sprinkle before baking.
- Whole-wheat twist: Use 1 cup all-purpose + 1 cup white whole wheat. Add 1–2 tablespoons extra milk if needed.
- Raisin or cranberry party: Fold in 1/2 cup raisins or dried cranberries for tart-sweet pops.
- Gluten-free option: Use a 1:1 gluten-free baking blend with xanthan gum.
Texture stays soft, IMO.
FAQ
Can I use oat milk or almond milk?
Yes. Any unsweetened milk works—dairy, almond, oat, or soy.
Avoid sweetened/flavored milks if you don’t want extra sugar or vanilla vibes.
Do I have to peel the apples?
Nope. Peeled gives a smoother texture; unpeeled adds a tiny chew and more fiber.
Dice small either way so they soften nicely.
What apples are best?
Firm, slightly tart apples like Honeycrisp, Pink Lady, or Granny Smith hold shape and pop with flavor. Gala and Fuji work for sweeter profiles.
Can I make muffins instead of a loaf?
Yes—divide into a 12-cup muffin tin and bake at 350°F (175°C) for 18–22 minutes.
Start checking at 18 minutes.
How do I know it’s done if the toothpick hits apple bits?
Check a few spots. Look for a dry toothpick with a few crumbs, not wet batter.
Also, the top should spring back when gently pressed.
Can I cut the sugar?
You can reduce total sugar by 2–3 tablespoons without hurting texture. Keep the cinnamon-sugar layer for flavor insurance.
What if I only have olive oil?
Use a light or extra-light olive oil.
Strong, peppery oils can overpower the apple-cinnamon notes.
Is this vegan?
Yes if you use plant-based milk and skip dairy butter. Everything else is already vegan-friendly.
Closing Notes
Apple Cinnamon Bread (No Eggs) should taste like a cozy weekend you can bake on a Tuesday.
Keep the method simple, respect the ratios, and that tender crumb will deliver every time. Slice thick, add a smear of butter or a drizzle of maple, and pretend it took all day.
Your secret’s safe with me.
