Cinnamon Apple Bread – Cozy, Soft, and Full of Fall Flavor
There’s something about the smell of cinnamon and apples in the oven that makes any day feel a little warmer. This Cinnamon Apple Bread is soft, moist, and just sweet enough, with pockets of tender apple and a cinnamon-sugar swirl. It’s simple to make, no mixer required, and perfect for breakfast, afternoon coffee, or gifting.
Whether you’re using tart apples or whatever’s in the fruit bowl, this loaf delivers the kind of comfort everyone loves.
Cinnamon Apple Bread - Cozy, Soft, and Full of Fall Flavor
Ingredients
Method
- Prep the pan and oven: Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with a parchment sling for easy lifting.
- Mix the cinnamon-sugar: In a small bowl, combine 1/3 cup brown sugar with 1 to 1 1/2 teaspoons cinnamon.Set aside.
- Chop the apples: Peel if you like (peels are fine), then core and chop into small 1/4-inch pieces. You want about 2 cups. Pat dry with a paper towel if very juicy.
- Combine dry ingredients: In a large bowl, whisk 2 cups flour, 3/4 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1 to 1 1/2 teaspoons cinnamon.Add a pinch of nutmeg if using.
- Whisk wet ingredients: In a separate bowl or large measuring cup, whisk 2 eggs, 1/2 cup oil, 1/2 cup milk, and 2 teaspoons vanilla until smooth.
- Make the batter: Pour wet ingredients into the dry. Stir gently with a spatula until just combined; a few small flour streaks are okay. Fold in the chopped apples and nuts or raisins if using.Do not overmix.
- Layer the batter: Spread half the batter into the pan. Sprinkle half the cinnamon-sugar mixture evenly over it. Add the remaining batter, then top with the rest of the cinnamon-sugar.Lightly swirl the top layer with a knife for a marbled look.
- Bake: Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top is browning too fast, tent with foil for the last 10–15 minutes.
- Cool: Let the loaf cool in the pan for 10–15 minutes. Lift it out using the parchment and cool completely on a rack before slicing.This helps set the crumb.
- Serve: Slice thick and enjoy warm or at room temperature. It’s great with butter, cream cheese, or a drizzle of honey.
What Makes This Recipe So Good
- Moist and tender crumb: Oil and apples keep the loaf soft for days without drying out.
- Balanced sweetness: A cinnamon-sugar layer adds warmth without overpowering the apple flavor.
- Foolproof method: The batter comes together in one bowl with basic pantry ingredients.
- Flexible and forgiving: Works with many apple varieties, plus easy swaps for dairy-free or whole wheat.
- Freezer-friendly: Bake once, freeze slices, and enjoy whenever you want.
Shopping List
- Apples: 2 medium (about 2 cups chopped). Honeycrisp, Granny Smith, Fuji, or Gala work great.
- All-purpose flour: 2 cups. (You can replace up to half with white whole wheat.)
- Granulated sugar: 3/4 cup for the batter.
- Brown sugar: 1/3 cup for the cinnamon-sugar layer and topping.
- Cinnamon: 2 to 3 teaspoons total (for batter and swirl).
- Baking powder: 2 teaspoons.
- Baking soda: 1/2 teaspoon.
- Salt: 1/2 teaspoon.
- Eggs: 2 large.
- Neutral oil: 1/2 cup (canola, vegetable, or light olive oil).
- Milk: 1/2 cup (dairy or unsweetened non-dairy).
- Vanilla extract: 2 teaspoons.
- Optional add-ins: 1/2 cup chopped walnuts or pecans; 1/3 cup raisins; pinch of nutmeg.
Step-by-Step Instructions
- Prep the pan and oven: Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with a parchment sling for easy lifting.
- Mix the cinnamon-sugar: In a small bowl, combine 1/3 cup brown sugar with 1 to 1 1/2 teaspoons cinnamon.Set aside.
- Chop the apples: Peel if you like (peels are fine), then core and chop into small 1/4-inch pieces. You want about 2 cups. Pat dry with a paper towel if very juicy.
- Combine dry ingredients: In a large bowl, whisk 2 cups flour, 3/4 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1 to 1 1/2 teaspoons cinnamon.Add a pinch of nutmeg if using.
- Whisk wet ingredients: In a separate bowl or large measuring cup, whisk 2 eggs, 1/2 cup oil, 1/2 cup milk, and 2 teaspoons vanilla until smooth.
- Make the batter: Pour wet ingredients into the dry. Stir gently with a spatula until just combined; a few small flour streaks are okay. Fold in the chopped apples and nuts or raisins if using.Do not overmix.
- Layer the batter: Spread half the batter into the pan. Sprinkle half the cinnamon-sugar mixture evenly over it. Add the remaining batter, then top with the rest of the cinnamon-sugar.Lightly swirl the top layer with a knife for a marbled look.
- Bake: Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top is browning too fast, tent with foil for the last 10–15 minutes.
- Cool: Let the loaf cool in the pan for 10–15 minutes. Lift it out using the parchment and cool completely on a rack before slicing.This helps set the crumb.
- Serve: Slice thick and enjoy warm or at room temperature. It’s great with butter, cream cheese, or a drizzle of honey.
Storage Instructions
- Room temperature: Wrap tightly or store in an airtight container for up to 3 days. For best texture, keep it in a cool area.
- Refrigerator: Store up to 1 week, wrapped well to prevent drying.
- Freezer: Slice the loaf, wrap slices individually, and freeze for up to 3 months.Thaw at room temperature or rewarm in the toaster or oven.
- Re-crisp the top: If the crust softens, warm slices in a 325°F (165°C) oven for 5–8 minutes.
Health Benefits
- Apples provide fiber: They’re a natural source of soluble fiber, which supports digestion and helps you feel satisfied.
- Cinnamon adds antioxidants: This spice brings a warm flavor along with polyphenols and a touch of natural sweetness.
- Customizable sugar level: You can reduce overall sugar by 2–3 tablespoons without affecting structure much.
- Better fats: Using oil instead of solid fats keeps the crumb moist and can be friendlier for heart health.
- Whole grain option: Swap in up to 50% white whole wheat flour for extra fiber and nutrients.
What Not to Do
- Don’t overmix: Overworking the batter makes the bread tough. Stir just until no dry pockets remain.
- Don’t add too-wet apples: Extra watery apples can weigh down the loaf. Pat chopped apples dry if they’re very juicy.
- Don’t skip cooling time: Slicing too soon can cause crumbly slices and a gummy center.
- Don’t forget leaveners: Double-check baking powder and soda.Old or expired leaveners lead to a dense loaf.
- Don’t overcrowd add-ins: Keep nuts/raisins to 1/2 cup. Too many mix-ins prevent even baking.
Alternatives
- Dairy-free: Use almond, oat, or soy milk. The rest of the recipe stays the same.
- Gluten-free: Substitute a 1:1 gluten-free baking blend with xanthan gum.Check apples for moisture and bake a few minutes longer if needed.
- Reduced sugar: Cut the granulated sugar in the batter to 1/2 cup and keep the cinnamon-sugar topping as-is for flavor.
- Apple swap: Try pears for a mellow twist. Keep pieces small and pat dry.
- Spice blend: Replace cinnamon with apple pie spice or add 1/4 teaspoon cardamom for a floral note.
- Oil options: Melted coconut oil works; use room-temperature eggs and milk to prevent it from solidifying.
- Mini loaves or muffins: Divide batter into mini loaf pans or a 12-cup muffin tin. Bake muffins 18–22 minutes; mini loaves 30–40 minutes.
FAQ
Which apples are best for cinnamon apple bread?
Tart, firm apples like Granny Smith hold their shape and balance the sweetness.
Honeycrisp, Fuji, and Gala add more natural sweetness and juice. A mix of two types gives great texture and flavor.
Can I make this bread without eggs?
Yes. Use two flax eggs (2 tablespoons ground flaxseed + 5 tablespoons water, rested 5 minutes) or 1/2 cup unsweetened applesauce to replace the eggs.
The texture will be slightly denser but still moist.
How do I know when the loaf is done?
The top should be golden and set, and a toothpick inserted in the center should come out clean or with a few moist crumbs. If the middle is still wet, bake another 5–10 minutes, tenting with foil if needed.
Can I add a glaze on top?
Absolutely. Whisk 1/2 cup powdered sugar with 1–2 teaspoons milk and a drop of vanilla.
Drizzle over the cooled loaf for a bakery-style finish.
Why did my bread sink in the middle?
This usually happens from underbaking, old leaveners, or opening the oven too early. Measure leaveners accurately, avoid overmixing, and keep the oven door closed for the first 40 minutes.
Is it okay to leave the apple peel on?
Yes. The peel softens during baking and adds color and fiber.
If you prefer a smoother texture, peel them.
Can I reduce the oil?
You can replace up to half the oil with applesauce. The crumb will be slightly more cake-like, but still tasty and moist.
How should I reheat slices?
Warm slices in a toaster oven or oven at 300–325°F for 5–7 minutes. This refreshes the crumb and perks up the cinnamon topping.
Wrapping Up
Cinnamon Apple Bread is the kind of recipe you’ll reach for when you want something easy, cozy, and crowd-pleasing.
It’s flexible enough for weeknights and special enough for weekend brunch. Keep a loaf on the counter, stash slices in the freezer, and you’re set for quick breakfasts and coffee breaks. Simple ingredients, warm spices, and tender apple pieces—this one never disappoints.
