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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Too dense. Followed instructions to a “T.” Been baking for years.
Hi. I am looking for an apple cake / bread recipe that has a stronger flavor of apples and less of cinnamon. Should I tweak the proportions to achieve this?
Yes I would just add more apple and less cinnamon to your preference Neha!
I made this today, surprised how thick the batter was. But definitely very easy to make it is cooling on my cooling rack now.
I hope you enjoyed it! ~Melissa
I just made these in muffin form. Delicious! I also made a double batch of the batter and used the second half with chocolate chips. This recipe is a keeper for sure!!
I’ve never thought to use chocolate chips-I have to try that! I’m glad you liked it! ~Melissa
I have made this several times. It’s on my little booklet of favourite recipes. I love this recipe. Thank you so much for sharing it!
I’m so glad you like it Mayra! ~Melissa
Is this 350 degrees F or C?
Sorry Jenny, that is Fahrenheit !
Wonderful recipe and I just added more apple . Btw 350 Celsius =662 Fahrenheit . Pizza oven temperature ?Happy baking ??
If I make a tiny version of this using mini cupcake pans, how long should I bake it?
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Any ideas on adapting this recipe for 5 inch mini loaves? I would like to give some as gifts.
Hi Melissa,
I just made the Apple Bread. It’s in the oven. My concern was that the batter was not pourable. I made sure I didn’t over mix . I’m a baker so I’m aware of over mixing. The brown sugar cinnamon mix on top is very dark. I don’t like the way it looks. Did you use dark or light brown sugar? Your bread is much lighter in color than mine. I was going to give this bread as a Thank You gift. I’m 2nd guessing my decision. If you used light brown then you should state that in the directions.
Hi Amy, I’ve made it with both dark or light brown sugar-whatever I have on hand. I’ll update the post to reflect that it was more than likely light brown when I took the pictures, sorry about that. ~Melissa
The bread was good, though I think it could use a little salt in the batter. I will make it again.
Hello — my mother actually gave me a recipe for her “Apple Cake” that she has been baking for years and it is the same as yours. The difference is she doesn’t put the brown sugar/apples in the center – she only puts them on the top.
That said, I liked the idea of the brown sugar and apples in the middle and on top (plus, I had a of apples) and so I made it your way 2 times now — and people liked it a lot. The proof — I brought it to work, put it down on a plate in the kitchen and went off to work; less than an hour later it was gone. Gone as in a few crumbs remaining ….which to me equals a rave review!
Thank you!
I’ll have to try it your mom’s way next time I make it-great idea! Thanks for sharing! ~Melissa
Hi to all Kathy L, Here just made my first 5 loafs, and all look and smell out of this world
so thanks for the receipt. My question is would anyone know how to freeze these safely ?
really would like to make more for the Holiday, :} Thanks so much again,
I had a bunch of leftover apples and needed ideas of how to use them. Gave the apple bread a try. It was amazing for such few ingredients and time. Will definitely make again. Thanks!!
I’m so glad you liked it Karen!! ~Melissa
I just made a triple batch of this bread with some winesap apples that needed to be used. It’s fantastic! I only had bread flour and whole wheat flour, so I used half of each. And I also added a little salt to round out the sweetness. This is a keeper!
I’m so glad you enjoyed it Mary! ~Melissa
On Oct. 6th I wrote and said the bread was delicious but I wasn’t happy with the way the top turned out.
Well ,I made it again yesterday and to my surprise it was perfect!!! I discovered the first time I made it I used white sugar instead of brown for the filling and top. That must be why it didn’t look right. It was delicious but The brown sugar in the mix was much better! I don’t know how I did that but I love this bread…..!!!
I’m so glad your second loaf came out better!!! ~Melissa
Found this recipe on Pinterest a few days ago and couldn’t wait to bake a loaf. I just pulled it out of the oven and I’m having an extremely hard time waiting for it to cool!!! The smell is almost heavenly….I’m pretty sure there will be many more loaves in the very near future being made and enjoyed….isn’t Fall fabulous!?!?! I think some of the best recipes are Fall related 🙂
I was excited to make this recipe and for my house to smell yummy during the baking. I would suggest covering it with foil at least half of the baking time as my bread bubbled over and some of the sugar topping dripped I the stove. So my houses ended up smelling like burnt sugar instead. I added the foil and the bread came out well, despite it being a bit drier than I hoped.
Oh I’m so sorry it bubbled over Susie, I know that must have been a nightmare to clean up!
This bread is soooo good. I juse took a loaf out of the oven. I followed the directions as is, replacing the eggs with mayo (simply because I’m out of eggs). I also noted that I needed to cook mine a bit longer..it took 65 minutes. I used a honeycrisp apple.
I’m thinking of making a second loaf as soon as I put my little one down for a nap.
I’m so glad you liked it Christy-great feedback on the eggs/mayo for others that may need it-how much mayo did you use? I’ve not tried that substitution before. ~Melissa
This was absolutely delicious! My only question is did everyone have the top of the bread turn out like the picture? It is delicious but I am a little disappointed with the way the top looks.
Yes, my top looks very similar to the picture. I followed the directions as is with the exception of cooking time. I found that mine needed to cook 65 minutes. I agree on the taste. This is absolutely delicious.
thanks for the reply. I am thinking I patted the top apple mixture to much and it was very dark and sugary, but the bread was very moist and delicious !
thanks again