Cinnamon Apple Bread Recipe
This easy cinnamon apple bread is an easy quick bread with a moist, cake-like texture. With a crispy stresel-like topping and plenty of fresh apples and cinnamon swirl, this bread is perfect for breakfast, snack, or delicious dessert.
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This is the absolute BEST Apple Bread recipe on the internet. Swirled with cinnamon sugar and juicy apple pieces, try this Apple Bread recipe out and see why it has been pinned over 1 million times and has over 250 amazing reviews!
I whipped up this easy cinnamon apple bread recipe last weekend to prepare for the momentous occasion of college football starting back up and wanted to share it with you today. This bread is ah-mazingly delicious (I know I made that word up but believe me, it warrants it’s own made up superlatives!)
Want muffins instead? Try this apple cinnamon muffins recipe!
Why I love this recipe
I can’t even describe to you how insanely good this apple bread makes your house smell while its baking-and it’s perfection to have a slice when it’s warm out of the oven! It is a soft bread with a moist crumb and crunchy streusel-like topping and cinnamon swirl.
If you try it too I’d love it if you popped back and gave it a five-star review in the comments section!
Ingredients
- apples – red delicious, granny smith, and gala are some of my favorite varieties
- cinnamon
- brown sugar
- granulated white sugar
- baking powder
- eggs
- butter
- flour
- vanilla extract
- milk
Step by step
- Preheat the oven and spray a loaf pan with nonstick spray.
- Mix the cinnamon sugar and chop your apples. Set aside.
- Beat the butter and sugar together in a stand mixer (affiliate link) or with a hand mixer.
- Add eggs and vanilla and mix until combined. Add the dry ingredients and mix again. Add the milk a little at a time until the batter is just combined.
- Pour half of the batter into the prepared loaf pan. Top with half of the apples and cinnamon sugar mixture.
- Pour in remaining batter and top with remaining apples and cinnamon sugar.
- Pat toppings into the top of the bread with the back of a spoon and bake for 50 minutes.
- Let the bread cool for ten minutes before removing from the pan.
Tips for best results
- Be sure to choose a firm apple variety such as Granny Smith, Pink Lady, Gala or Fuji. Softer types of apples won’t stand up to the baking.
- Swirl a knife through the batter if desired before baking if you want the apple chunks and cinnamon sugar more uniform through the bread.
Storage
Store bread covered with plastic wrap at room temperature for up to 3 days. Store in the refrigerator for up to a week.
This bread also freezes well. Simply allow the bread to cool completely then wrap in foil and store in a freezer bag. When you are ready to eat the bread, allow to thaw at room temperature before serving.
You might also like some of my other popular recipes like my Best Dirt Cake Ever, Dark Chocolate Truffles, Peanut Butter Apple Crisp, Homemade Easy Biscuit Recipe, Cinnamon Apple Cake, Apple Crisp Cheesecake, and Dutch Apple Crumble Pie.
If you try this recipe please comment and rate it below, I love hearing from you!
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Apple Cinnamon Bread
- Total Time: 1 hour
- Yield: 8 1x
Description
This is the absolute BEST Apple Bread on the internet. Swirled with cinnamon sugar and juicy apple pieces, try this Apple Bread recipe out and see why it has over 250 amazing reviews!
Ingredients
- 1/2 cup packed light brown sugar
- 1 1/2 teaspoon ground cinnamon
- 2/3 cup white sugar
- 1/2 cup unsalted butter, softened
- 2 eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 cup milk
- 1 large apple, peeled and finely chopped
Instructions
- Preheat oven to 350 degrees.
- Grease and flour a 9 x 5-inch loaf pan.
- Mix brown sugar and cinnamon together in a bowl and set aside.
- In a stand mixer (affiliate link), combine white sugar and butter until smooth.
- Add eggs and vanilla and continue to beat on medium speed until combined.
- Add flour and baking powder, then milk.
- Pour half the batter into the prepared pan.
- Cover with half of the apples.
- Pat apples into batter with the back of a spoon.
- Sprinkle with half of sugar and cinnamon mixture.
- Pour the remaining batter over apple layer; top with remaining apples and add more brown sugar/cinnamon mixture.
- Pat topping into the batter with the back of a large spoon. Use a butter knife held vertically to swirl figure eights through the batter to slightly incorporate the topping.
- Bake for 50 minutes or until toothpick inserted into the center comes out clean.
- Cool in pan 10 minutes before transferring to a cooling rack.
Notes
Store bread covered with plastic wrap at room temperature for up to 3 days. Store in the refrigerator for up to a week.
This bread also freezes well. Simply allow the bread to cool completely then wrap in foil and store in a freezer bag. When you are ready to eat the bread, allow to thaw at room temperature before serving.
- Prep Time: 10 mins
- Cook Time: 50 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1" slice
- Calories: 327
- Sugar: 28.8 g
- Sodium: 31 mg
- Fat: 13 g
- Carbohydrates: 48.9 g
- Protein: 4.7 g
- Cholesterol: 77.3 mg
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Hey! I cannot wait to make this bread! I’m a huge apple and cinnamon fan! One question though, what kind of apple do you prefer using in this bread? Thanks a bunch for your help!! I’m gonna poke around your site some more if you don’t mind 😉
I’m going to make this tonight. And as for the pumpkin muffins I made them and I used a boxed carrot cake and pumpkin that I froze from our pumpkins it was puree. Then I made a cream cheese frosting for them just for some extra sweetness. Oh my they were melt in your mouth good and so easy. I have some honeycrisp and am excited to try the bread.
Can it be double successfully?
Yes Judy, I’ve not had a problem doubling this recipe in the past!
this bread is amazing!! I can’t say enough good things about this bread.
Hi…just wondering if this bread freezes well…
So delicious and my house smells amazing! Thank you!
My husband and I are enjoying a slice right now! Warm and fresh out of the oven…it is delicious and perfect for Fall! I was wondering, did you store this at room temp? Or in the refridgerator.
I have refrigerated mine in the past Emily, then just microwaved it for 30 seconds before eating it later. Glad you like it!!
It’s in the oven now, the first cool day seemed like the perfect opportunity to try this. The house smells amazing! Thanks for the recipe.
You’re so welcome Evelien! ~Melissa
Thank you so much for this recipe! My mom had a similar recipe that I’d lost, but have always loved. So excited to try this!
You’re welcome Jessica! I hope it lives up to your mom’s version! Take care, Melissa
I just made this tonight and it is delicious! Thank you for an amazing and easy recipe!
Oh good, I’m so glad you liked it Jessica! ~Melissa
If anyone makes it again try it with a homemade caramel drizzle over the top…makes it even BETTER
Sounds great!
Oh wow, this sounds completely amazing!
I never comment, usually, but just made this bread, and it’s fabulous! Thank you for the recipe! It’s a keeper…
Oh yay! I’m so glad you liked it Lana, thanks so much for popping back by to let me know!
YUM! That looks so heavenly! I LOVE cinnamon. Anything cinnamony and gooey is perfection. I pinned it!
I bet this smells great right out of the oven! Looks so good!
Yum!! I’ll take a slice please :o)
Oh yum! What a perfect way to end a day spent picking apples! I know we’ll be going to the orchard in a few weeks, so I’m pinning this one until then!
Holy Smacks that looks amazing!
Hi Ann I was wondering if its pumpkin puree or pumpkin pie filling for the muffins?
Puree. I usually add a little water because batter is so thick, but you don’t have ro
Above should be “to” not “ro” Lol
On the list of ingredients it says baking powder and in the instructions it says baking soda, which one is it? I’m dying to make this!
Oops, so sorry Traci, it’s baking powder-I’ll update the post! I hope you love it as much as I do!
Oh dear! I was just reading through the comments and realized I used baking soda! I was reading the recipe too fast. Uh oh! 12 minutes left in the oven… we’ll see what I end up with! ? haha. It sure looks pretty at least!
Delicious! Even with my mistake! I’ll have to try baking powder next time to see what the difference is. And there will definitely be a next time!
I used 1/2 C applesauce instead of the butter so I can eat a large portion of this bread at a time without feeling guilty ? I figured it went with the flavor profile too so why not!
Oh great! I’m sure that substitution will help someone else down the line, I’ve definitely done that a few times myself in the past! I’m glad you like it! ~Melissa
Had to laugh at your first statement because there are pumpkin muffins in my oven now. Easiest recipe ever! One can pumpkin, one box spice cake mix. Added in some white chocolate chips for fun. Yes, it’s fall in NC!
That sounds delicious Ann, I’m adding to my list of recipes to try, thanks!
Ann, do you add anything else like eggs or oil or is it just 1 can of pumpkin and 1 box of mix? How long do you bake and at what temp?
Pam, I just use the 1 can of pumpkin and 1 box of mix. I use a mixer to blend and it takes a few minutes.
A friend gave me the recipe and her daughter was allergic to eggs. She has since told me you can add one egg.
I make mini muffins and cook at 350 about 12-14 minutes. Base it on how long you would cook a blueberry muffin or a cupcake. These end up about that consistency.
Ann
You can also do the same thing with pumpkin and a box of devils food cake mix. Add some chocolate chips they are so gooey and yummy! The pumpkin taste does not come out with the chocolate. I learned these recipes when I was looking for healthier dessert recipes for weight loss.
That sounds delicious Nicole, I’ll have to try it soon! Thank you! ~Melissa
What size can?
I was wondering if you follow the box recipe and also add the pumpkin mix to the other ingredients? I just want to get it right the love the thought of both of these ingredients chocolate cake mix and pumpkin together.
Just the box of cake mix and the pumpkin. Nothing else. 350°F for 30 min and just the two ingredients, unless you want to add chocolate chips, then 3 ingredients. 🙂
15 Oz can
Hi Ann! What part of NC are you from? I live in Yanceyville (Caswell County), NC. Do you have the recipe for this posted anywhere? Thanks! 🙂
This had a good flavor but with no oil in it, it was not moist. It was pretty dry.
I think I’m going to replace the milk with buttermilk. That should help make the bread moist.
I’d love to hear how it turns out Phyllis!