Creamy, fragrant, and perfectly spiced, this Apple Cinnamon Bread is the kind of loaf that makes a kitchen feel like a warm hug. With tender chunks of apple folded into a cinnamon-swirled batter and finished with a sweet glaze, each slice is moist, comforting, and ideal with a cup of coffee or a scoop of vanilla ice cream. Fun fact: quick breads like this were originally invented to make baking simpler when yeast was too fussy — so you get big flavor with very little effort.
This recipe shines because it’s simple to prepare, uses pantry-friendly ingredients, and is wildly family-friendly. Kids love the sweet cinnamon pockets, and adults appreciate the cozy, nostalgic flavor. If you enjoy creative apple desserts, you might also like the playful twist in my apple pie bread pudding recipe, which has a similar comforting profile and inventive use of day-old bread — check it out here: apple pie bread pudding. Get ready to bake something that’s equal parts easy and show-stopping.
What is Apple Cinnamon Bread?
Apple Cinnamon Bread is exactly what it sounds like: a loaf cake-style quick bread studded with apples and layered with cinnamon-sugar goodness. Why the name? Well, who wouldn’t name a loaf after its two brightest personalities — the tart-sweet apple and the warm cinnamon? Ever wonder if it’s a cake, a bread, or just a very opinionated muffin? That’s the fun of it. Legend has it the recipe was born when someone decided breakfast and dessert should have a meeting and never leave. As the old line goes, “the way to a man’s heart is through his stomach.” Ready to try it and see whose heart you win over? Go on — bake it today.
Why You’ll Love This:
- Irresistible main highlight: Soft, moist crumb loaded with tender apple pieces and pockets of cinnamon-sugar that caramelize slightly as the loaf bakes. The glaze adds a sweet finish that keeps every bite luscious.
- Cost-saving benefits: Making this at home uses basic pantry staples and seasonal apples, which is far cheaper than specialty bakery loaves. You’ll get multiple slices for a fraction of the price of store-bought artisan bread.
- Flavorful finishing touches: The brown sugar-cinnamon swirl and a quick powdered sugar glaze elevate a humble loaf into something memorable — think cozy breakfasts, easy dessert, or impressive potluck contribution.
If you love apple-forward treats, this loaf shares the same comforting spirit as my apple cinnamon chimichangas — a fun savory-sweet cousin you can explore here: apple cinnamon chimichangas. Grab your apples and get ready to bake.
How to Make:
Quick Overview
This recipe is straightforward and beginner-friendly. The batter comes together quickly in one bowl (with a sifted dry mix prepared on the side), and you’ll finish with a simple glaze. Expect a tender, moist texture with crisped cinnamon-sugar pockets and a light, sweet drizzle. Prep time is about 15 minutes, and baking takes roughly 60 minutes.
Ingredients
1/3 cup light brown sugar, packed
1 teaspoon ground cinnamon
1/2 cup butter, softened
2/3 cup granulated sugar
2 eggs, room temperature
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk or almond milk, room temperature
2 large apples, peeled and chopped
1/2 cup powdered sugar
1 to 3 tablespoons milk or cream (for glaze)
Directions
- Preheat oven to 350 degrees. Spray a 9×5-inch loaf pan with non-stick spray or line with foil and spray.
- Mix light brown sugar and ground cinnamon together in a bowl, set aside.
- Whisk flour and baking powder together in another bowl, set aside.
- In a medium bowl, beat butter and granulated sugar until smooth.
- Add eggs one at a time, then mix in vanilla.
- Combine flour mixture into butter mixture and blend well.
- Mix in milk until smooth.
- Pour half the batter into the loaf pan, add half the chopped apples with sugar and cinnamon.
- Sprinkle half of the brown sugar/cinnamon mixture on top.
- Pour remaining batter over apples, top with remaining apples and brown sugar/cinnamon mixture.
- Lightly pat apples into the batter, swirls the brown sugar mixture through with a knife.
- Bake for about 60 minutes until a toothpick comes out clean.
- For glaze, mix powdered sugar with milk or cream until desired consistency.
- Let the loaf cool for 15 minutes before removing to a rack; drizzle with glaze.
What to Serve With:
- A steaming mug of coffee or chai tea to complement the warm spices.
- A scoop of vanilla ice cream or a dollop of whipped cream for dessert.
- A simple mixed green salad with apple slices and a maple vinaigrette for a brunch spread.
- Sharp cheddar cheese slices for a sweet-and-savory pairing that’s surprisingly delicious.
- Warm apple butter or salted caramel sauce for drizzling if you want to go all-in.
Top Tips for Perfecting:
- Ingredient substitutions: Use almond milk or oat milk in place of regular milk for a dairy-free version. Swap half the butter for applesauce to slightly reduce fat (expect a denser loaf).
- Timing adjustments: Oven temperatures vary — start checking at 55 minutes; insert a toothpick into the center to ensure it comes out clean. If the top browns too quickly, tent foil loosely.
- Flavor enhancements: Stir 1/2 teaspoon of nutmeg into the dry mix or toss apples with a teaspoon of lemon juice to brighten flavors and prevent browning.
- Technique tip: Room-temperature eggs and butter incorporate more smoothly, creating a lighter crumb.
- Common mistakes to avoid: Overmixing once the flour is added can lead to a tougher loaf; stop mixing as soon as the dry ingredients are combined.
Storing and Reheating Tips:
- Refrigeration: Store cooled slices in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving, or warm gently.
- Freezing: Wrap slices tightly in plastic wrap and place in a freezer bag for up to 3 months. Thaw overnight in the refrigerator or reheat from frozen at low oven temperature.
- Best reheating methods: Microwave a slice for 15–20 seconds to warm quickly, or reheat in a 325°F oven for 8–10 minutes to restore a gentle crisp on the top. Drizzle an extra bit of glaze or a pat of butter when reheating for added moisture.
FAQs
What type of apples work best for this bread?
Firm apples like Honeycrisp, Granny Smith, or Fuji hold their shape while baking and give a nice balance of tartness and sweetness.
Can I use frozen apples instead of fresh?
You can, but thaw and drain frozen apples well to avoid adding excess moisture to the batter.
How do I know when the loaf is done?
A toothpick inserted into the center should come out clean or with a few moist crumbs. The top should be golden and spring back lightly when touched.
Can I make this gluten-free?
Yes—replace the all-purpose flour with a 1:1 gluten-free baking blend and check texture; you may need a small amount of xanthan gum if your blend lacks it.
Can the cinnamon swirl be made thicker or more prominent?
Absolutely. Increase the brown sugar-cinnamon mixture slightly or add a thin layer of melted butter before sprinkling the cinnamon sugar for a gooier swirl.
Conclusion
This Apple Cinnamon Bread is a cozy, dependable recipe that’s easy enough for weeknight baking and pretty enough for weekend company. It’s moist, warmly spiced, and a smart way to highlight seasonal apples without a lot of fuss — perfect for breakfast, snack time, or a simple dessert to share. If you want another take on homemade apple treats, I recommend checking out this Homemade Apple Cinnamon Bread Recipe – Erhardts Eat for more inspiration and variations. Enjoy baking, and don’t forget to pass a slice to someone special.
Apple Cinnamon Bread
Equipment
- Loaf Pan
- Mixing Bowl
- Whisk
Ingredients
Dry Ingredients
- 1 1/2 cups All-purpose flour
- 1 3/4 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
Wet Ingredients
- 1/2 cup Butter, softened
- 2/3 cup Granulated sugar
- 1/3 cup Light brown sugar, packed
- 2 large Eggs, room temperature
- 1 1/2 teaspoons Vanilla extract
- 1/2 cup Milk or almond milk, room temperature
Filling
- 2 large Apples, peeled and chopped
Glaze
- 1/2 cup Powdered sugar
- 1 to 3 tablespoons Milk or cream (for glaze)
Instructions
- Preheat oven to 350 degrees. Spray a 9×5-inch loaf pan with non-stick spray or line with foil and spray.
- Mix light brown sugar and ground cinnamon together in a bowl, set aside.
- Whisk flour and baking powder together in another bowl, set aside.
- In a medium bowl, beat butter and granulated sugar until smooth.
- Add eggs one at a time, then mix in vanilla.
- Combine flour mixture into butter mixture and blend well.
- Mix in milk until smooth.
- Pour half the batter into the loaf pan, add half the chopped apples with sugar and cinnamon.
- Sprinkle half of the brown sugar/cinnamon mixture on top.
- Pour remaining batter over apples, top with remaining apples and brown sugar/cinnamon mixture.
- Lightly pat apples into the batter, swirls the brown sugar mixture through with a knife.
- Bake for about 60 minutes until a toothpick comes out clean.
- For glaze, mix powdered sugar with milk or cream until desired consistency.
- Let the loaf cool for 15 minutes before removing to a rack; drizzle with glaze.
