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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Easy to make and a crowd pleaser for sure! I would only change the recipe by adding a little more cinnamon to the batter only because I like cinnamon.
I’m so glad you enjoyed it Jess! (I’m a huge cinnamon fan too!)
Hi. I tried this recipe today and my dough was super thick and sticky. It definitely was not pourable. I mixed the flour and baking powder together (after the eggs and vanilla) and mixed with a hand mixer. The dough was so thick my mixer had a hard time. Was I supposed to add the flour, baking powder and milk all together?? Thank you!
When I made this recipe, I was able to mix in the baking powder and flour in to the butter, sugar, eggs, vanilla mixture without the milk and while it thickened alot, once I added the milk, it thinned out a great deal so that I could pour into my pan. It wasn’t so thin that it just poured like liquid, but thin enough to move like a slightly thick cake batter. I used a hand mixer as well.
Woke up with the taste for apple bread and made this recipe. I used 1 egg and 1 pouch of applesauce. Came out perfect!! Great for breakfast too 😉
Hi – just found this recipe. Do you think I could double it and put it in a fluted pan putting the apples in first the cinn sugar mix, then batter, and then doing the same thing half way through? so it would be cooking upside down?
thoughts? I might just try it and let you know how it goes.
the recipe sounds delicious.
I haven’t tried it but I would think it would be okay other than adjusting the baking time. I’d love to hear how it turns out if you try it!
Everyone loves this recipe so much that I was having it once a week for my family. One quick question I usually keep it in my bread pan and just cover it with aluminum foil. How do you store it usually?
I usually keep mine on the counter covered in the bread pan just like you, it doesn’t last long enough to go stale!
Has anyone tried making it with sugar substitute?
I made this using monkfruit sweetener instead of white sugar (but kept the brown sugar in). I also used a baking powder substitute since my family needs to be low sodium. It turned out amazing! A little more dense (probably from the baking powder substitute) but it was so moist and delicious! We will definitely be making this again for when we have house guests (and when we just want an epic snack/breakfast/dessert weekend)!
Thanks!!
I made it today using Splenda stevia for the white sugar. It came out fabulous!
A little sugar free strawberry preserves on a toasted slice and it’s an amazing dessert
so glad it turned out well with the Stevia Suzi!
Absolutely delicious! My whole family loved it. Definitely will make again and again.
I’m so glad you liked it!!
This is a lovely recipe. I used the 3x measurements to make three loaves. My daughter and I tried this recipe three times today with the same results. It has a wonderful flavor and is very moist. The loaves had to bake at least an hour or more and we never successfully transferred the loaves after cooling in the pans for 10 minutes, to the cooling rack. Each time, they fell apart, My advice, if you’re making this recipe to give away, use an aluminum foil baking pan, or if you’re serving at home, serve from the baking pan.
Could this be made in a bread machine?
I have no idea Kayla, I’m sorry. I’ve never owned a bread machine. It doesn’t need kneading though.
Came out delicious!
Like all other ratings and comments, this is such a delicious (and easy) recipe. We doubled and put in muffin cups (for 15 min) to hand out for Christmas treats. I finally tried one today and could eat a bunch more. Tasty, moist but not wet, just enough crumble to it. The muffin cup was just enough for a good treat but not a stomach ache later!
I had the same issue with the dough being glue like and it being dry. Any ideas on how I could fix this for next time?
I sift my flour. This makes the measurement more accurate. Usually dry bread/thick dough is from too much flour.
Just made this! It is amazing!!! I put some black walnuts on top and that’s the only thing I done different! Will def be making this again!! Thanks for the recipe!
Oh YUUUM!! Made this yesterday, soo very good! Great texture and of course Heavenly smells emanating from kitchen!! Thanks Melissa, this one is a keeper!!
I made this yesterday. It was GREAT! Both my husband and i enjoyed it.
I’m going to make this for family and friends for Christmas!
This recipe is SO delicious! I used two apples instead of one. And used a hand blender. It came out perfectly! And super moist. It was a huge hit with my husband!
This was so good and easy to make! We loved it.
Can this bread be frozen to use later?
OOPs. Just saw the answer. Thanks!
I too made this bread yesterday. I used a hand mixer. I actually doubled the recipe and it worked wonderfully. It is very moist, especially just after coming out of the oven. I wasn’t sure if it was cooked all the way but it was! The taste is very good too. Thank you for sharing.
I made this bread yesterday and while it has a good flavor, it is very dry! I don’t have a stand mixer and used my hand mixer so this may be the reason. I went exactly by the recipe but I was not able to “pour” half the batter in. It was more like scooping. Not sure I’ll make this again.
Hi Amy, I have no idea why your bread turned out dry, I’ve never had anyone tell me that in all the years since I first shared the recipe, usually if anything they say it’s so moist it falls apart. You most definitely should have been able to pour the batter, I don’t think the hand mixer would have made a difference. If you do decide to try it again I’d be very curious if you get the same result. I’m sorry you weren’t happy with the end result. ~Melissa
May of cooked to long.