Loaded with fresh apples and cinnamon, my Cinnamon Apple Bread recipe is the perfect sweet treat for breakfast, brunch, or a tasty afternoon snack. Moist, buttery, sweet, and full of juicy apple pieces, you’re going to love my easy apple cinnamon bread recipe.
Over the years, I’ve tried a lot of recipes for cinnamon apple bread, and I can honestly say this recipe makes the best loaf of apple cinnamon bread recipe I’ve ever tasted.
And you’re going to love the aroma of this delicious apple cake while it’s baking. If you’re like me, you’ll be enjoying a slice of my homemade cinnamon apple bread warm out of the oven.
This amazing apple bread recipe uses basic ingredients you’ll find in your pantry. I love the fall flavors of this easy apple bread recipe, and I know your friends and family will too! While this may be the perfect fall treat, this delicious quick bread recipe can be served all year long.
Ingredients to make Cinnamon Apple Bread
Let’s start by gathering the ingredients we need to make Cinnamon Apple Bread. In Chef Speak, this is called the “Mise en Place,” which translates to “Everything in its Place.”
Not only does setting up your ingredients ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.
Made with simple pantry ingredients
- apples
- all-purpose flour
- granulated sugar
- brown sugar
- ground cinnamon
- unsalted butter
- whole milk
- eggs
- vanilla extract
- table salt
- baking powder
- baking soda
What type of apples should I use?
Most bakers swear by Granny Smith apples for their baked goods, but I’m not a fan of those tart apples. In my opinion, the best apples to use are Honeycrisp, Gala, Pink Lady, Jonagold, or Braeburn. These are the apples I use for my apple recipes, like my homemade apple pie, Jewish apple cake, and easy apple crisp.
How to make Cinnamon Apple Bread
- Preheat oven to 350 degrees.
- Grease and flour a 9 x 5-inch loaf pan.
- Combine flour, baking powder, baking soda, ground cinnamon, and salt together in a small bowl.
- Whisk the dry ingredients until well blended. Set aside until needed.
- Add the diced apples, light brown sugar, and cinnamon to a large bowl.
- Mix to coat the apples with the cinnamon sugar, and set aside.
- Add the butter and white sugar to the bowl of a stand mixer fitted with the paddle attachment (or an electric mixer and a large mixing bowl).
- Beat the sugar and butter together on high speed for 2 minutes until smooth and creamy.
- Add the eggs to the butter mixture.
- Beat the eggs into the butter mixture on medium speed until well combined. Use a rubber spatula to Scrape down the sides and bottom of the bowl.
- Add the vanilla extract to the mixture.
- Mix on medium speed to combine. Scrape the sides and bottom of the bowl.
*Butter, milk, and eggs should be at room temperature.
- Add the flour mixture to the wet ingredients.
- Mix on low speed.
- With the mixer still on low, slowly pour the milk into the mixing bowl.
- Mix together just enough to mix the milk into the batter. Scrape the sides and bottom of the bowl with a spatula and finish combining the ingredients by hand. The finished batter will be very thick.
- Pour half the batter into the prepared loaf pan.
- Cover with half of the apple mixture, and using a large spoon or spatula, lightly push the apples into the batter.
- Pour the remaining batter over the apple layer.
- Spoon the rest of the apple mixture on top of the batter, and using a large spoon or spatula, lightly push the apples into the batter. Use a knife to swirl the batter in a figure-eight pattern.
- Place the loaf pan on the center rack of the preheated oven and bake for 50 – 60 minutes or until a toothpick inserted into the center of the loaf comes out clean.
- Remove the cinnamon apple bread from the oven and let it cool in the pan on a wire rack for ten minutes.
- Remove the bread from the loaf pan and let it continue to cool.
*Wait until the cinnamon apple bread is cooled before slicing, or it will break apart.
Wouldn’t this make a delicious sweet treat for your friends and family? I enjoy this delicious cinnamon apple bread with my coffee in the morning and as an afternoon snack with a cold glass of milk.
Cover and store bread at room temperature in an airtight container for two days or in the refrigerator for up to one week. You can also double-wrap the apple bread in plastic wrap and store it in the freezer for up to three months.
Recipe FAQ’s
Most people think that Granny Smith apples are the only apple to use when baking, but the truth is there are other great choices. Honeycrisp, Gala, Pink Lady, Jonagold, and Braeburn are my favorites when I’m making apple desserts.
Too much moisture is the most likely reason your apple bread is falling apart. If the apples are producing too much moisture, you will have to compensate by reducing the milk in the recipe by 1-2 tablespoons.
One of the other reasons is not baking the bread as soon as the batter is ready. Letting it sit too long will cause the ingredients to start to break down, causing problems with the bread.
Yes, you can use this recipe to make muffins. Simply divide the batter evenly among a muffin tin lined with muffin liners and bake for 20-25 minutes, or until a toothpick inserted into the center of the muffin comes out clean.
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Cinnamon Apple Bread
Equipment
- 9 x 5 loaf pan
Ingredients
- ½ cup light brown sugar packed
- 1 ½ teaspoon ground cinnamon
- ⅔ cup granulated sugar
- 4 oz unsalted butter softened – 1 stick
- 2 large eggs room temperature
- 2 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup whole milk room temperature
- 1 ½ cups apples peeled and diced – Honeycrisp, Braeburn or Gala.
Instructions
- Preheat oven to 350 degrees.
- Grease and flour a 9 x 5-inch loaf pan.
- Mix the flour, baking powder, baking soda, cinnamon, and salt together in a small bowl until well blended. Set aside until needed.
- Mix the diced apples, brown sugar, and cinnamon together in a bowl and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment (or an electric mixer and a large mixing bowl), beat the granulated sugar and butter together on high speed for 2 minutes until smooth and creamy.
- Add the eggs and to the butter mixture and continue to beat on medium speed until well combined. Scaping down the sides and bottom of the bowl as needed.
- Add the vanilla extract and mix to combine. Scrape the sides and bottom of the bowl.
- Add the flour mixture to the wet ingredients and mix on low speed. With the mixer still on low, slowly pour the milk into the mixing bowl. Mix together just enough to mix the milk into the batter. Scrape the sides and bottom of the bowl with a spatula and finish combining the ingredients by hand. This is a very thick batter. Do not overmix.
- Pour half the batter into the prepared loaf pan.
- Cover with half of the apple mixture and using a large spoon or spatula, lightly push the apples into the batter.
- Pour the remaining batter over the apple layer.
- Spoon the rest of the apple mixture on top of the batter and using a large spoon or spatula, lightly push the apples into the batter
- Use a knife to swirl the batter in a figure eight.
- Place the loaf pan on the center rack of the preheated oven and Bbake for 50 – 60 minutes or until a toothpick inserted into the center of the apple cake comes out clean.
- Remove the apple bread from the oven and let it cool in the pan on a wire rack for ten minutes.
- Remove the apple cake from the loaf pan and let it continue to cool.
- Once the cake has cooled, it can be sliced. If you cut it too soon, it can fall apart.Cover and store bread at room temperature in an airtight container for up to 2 days or in the refrigerator for up to 1 week.
Joan
Due to food allergies, I need to have a substitute for the cane sugar & light brown sugar. Would date sugar be an acceptable substitute, a long with date syrup instead of the cane, & brown sugar?
Chef Dennis Littley
Date sugar is a good substitute for white and brown sugar, but I’m not sure about date syrup.