Cinnamon Apple Bread

I recently tried this delightful cinnamon apple bread, and it’s a cozy, fragrant treat perfect for fall mornings or an afternoon snack.

Why You’ll Love This Recipe

I adore how the tender, buttery crumb is swirled with a sweet-tart apple-cinnamon mixture, giving each bite a burst of flavor. A crunchy cinnamon sugar topping and a soft glaze drizzle add texture and just enough sweetness. It’s like apple pie wrapped in a loaf—comforting and satisfying.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1½ cups all-purpose flour

• 1½ teaspoons baking powder

• ½ teaspoon salt

• ½ cup unsalted butter, softened

• ½ cup granulated sugar

• 2 teaspoons vanilla extract

• 2 large eggs

• ½ cup milk (whole or 2%)

Apple mixture:

• ½ cup packed light brown sugar

• 1½ teaspoons ground cinnamon

• 1 large apple, peeled, cored, and chopped

Topping:

• 2 tablespoons brown sugar

• ¼ teaspoon ground cinnamon

Glaze:

• ¾ cup confectioners’ sugar

• ¼ teaspoon ground cinnamon

• 2 tablespoons water

directions

1. Preheat oven to 350 °F. Grease and flour an 8½ × 4½-inch loaf pan.

2. Whisk flour, baking powder, and salt together; set aside.

3. In a mixer, beat butter, granulated sugar, and vanilla until smooth and pale (~3–4 min).

4. Add eggs one at a time, then alternate adding flour mixture and milk until just combined.

5. In a bowl, mix apple, brown sugar, and cinnamon for the swirl.

6. In another bowl, combine brown sugar and cinnamon for the topping.

7. Pour half the batter into the pan, top with half the apple mixture, and swirl lightly.

8. Add remaining batter and apple mixture, swirl again.

9. Sprinkle topping over the loaf.

10. Bake 45–55 min, until a toothpick comes out clean (it may have a few moist crumbs).

11. Cool in the pan for 15–20 min, then cool completely on a rack.

12. Whisk glaze ingredients until smooth and drizzle over the cooled loaf. Slice and serve.

Servings and timing

Yields 10 servings. Prep time is about 15 minutes, and baking is 45–55 minutes, making total time approximately 1 hour 5 minutes.

Variations

• Apple types: I like using baking apples like Granny Smith, Honeycrisp, Braeburn, or Jonagold for optimal flavor.

• Streusel twist: I sometimes add a flour-based streusel topping to turn it into a Dutch-apple style loaf.

• Glaze tweak: Skipping the glaze gives a less sweet finish—still delicious on its own.

storage/reheating

I keep this bread tightly wrapped at room temperature for 2–3 days or in the fridge for up to 6 days. For freezing, I wrap it well and freeze for 1–2 months; then thaw overnight in the fridge and warm slightly at 300 °F before serving.

FAQs

Is peeling the apple necessary?

I peel the apple for a smoother texture, though leaving the skin on adds more fiber.

Why is my bread dense?

That can happen if it’s overmixed or if the flour is measured too heavily. I mix just until combined.

Are the cracks on top a problem?

Not at all—they’re typical of quick breads and add to the homemade charm.

How do I check for doneness?

I use a toothpick or cake tester; it should come out clean or with a few moist crumbs.

Can I freeze the bread?

Yes. I let it cool, wrap it tightly, and freeze for up to 2 months. It thaws overnight in the fridge and can be warmed before serving.

Conclusion

This cinnamon apple bread is one of my favorite quick bread recipes—easy to make, wonderfully moist, and full of cozy flavors. It’s perfect for baking ahead, gifting, or enjoying alongside coffee. I always find myself making it whenever I have apples on hand.

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