Go Back
Apple Cinnamon Bread Recipe
Ash Tyrrell

Apple Cinnamon Bread Recipe

I still remember the first time I pulled this apple cinnamon bread out of the oven my whole kitchen smelled like a fall candle shop, and I honestly couldn't wait for it to cool before slicing in. I've made this loaf more times than I can count now, and it never fails to turn out soft, moist, and packed with real apple flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 1 large apple peeled and chopped (Gala, Fuji, or Granny Smith all work great here)
  • 1/2 cup unsalted butter softened — helps the batter turn out rich and tender
  • 2/3 cup granulated white sugar — sweetens the loaf without overpowering the apple flavor
  • 1/2 cup light brown sugar — mixed with cinnamon for that gooey swirl layer
  • 2 large eggs room temperature — bind everything together and add structure
  • 2 teaspoons vanilla extract — rounds out the warm cozy flavor
  • 1 1/2 cups all-purpose flour — gives the bread its soft cake-like crumb
  • 1 1/2 teaspoons baking powder — make sure it's fresh so the loaf rises properly
  • 1/2 teaspoon salt — balances the sweetness
  • 1 1/2 teaspoons ground cinnamon — the star flavor don't skimp on it
  • 1/2 cup milk — any kind works I usually just use what's already in my fridge

Method
 

  1. I start by peeling and chopping my apple into small, thumbnail-sized pieces so they bake evenly into the bread. In a separate small bowl, I stir together the brown sugar and cinnamon and set it aside this becomes the swirl layer. Getting this step done first makes assembly much smoother later.
  2. Next, I add my softened butter and granulated sugar to a large bowl and beat them together until combined. At first the mixture looks a little grainy and crumbly, but I just keep mixing until it smooths out. This step builds the base for a soft, tender crumb.
  3. Once the butter mixture looks fluffy, I crack in my eggs one at a time along with the vanilla extract. I mix until everything looks glossy and well combined. This is where the batter really starts smelling amazing already.
  4. I whisk my flour, baking powder, and salt together in a separate bowl first so it blends evenly. Then I slowly fold the dry mix into my wet ingredients, alternating with the milk. I stop mixing as soon as everything is just combined to keep the bread soft.
  5. I grease my loaf pan well and pour in half of my batter first. Then I scatter half of the chopped apples and half of the cinnamon sugar mixture on top. I repeat with the remaining batter, apples, and cinnamon sugar so every slice gets that beautiful swirl.
  6. I place my pan on the center rack and bake at 350°F for 50 to 55 minutes. I always check doneness with a toothpick in the center. If it comes out clean, my bread is ready to come out of the oven.
  7. I let the loaf rest in the pan for about ten minutes before transferring it to a cooling rack. I know it's tempting, but letting it cool fully gives cleaner slices and the best texture. Then it's finally time to slice and enjoy.

Notes

  • I always chop my apple pieces into small big chunks to make the bread fall apart when I slice it.
  • I never skip layering the apples instead of folding them into the batter, since that keeps the loaf moist instead of soggy.
  • I like using room-temperature eggs and butter because they blend together so much smoother for me.
  • I always test with a toothpick a few minutes early, since ovens can run hot and I don't want a dry loaf.
  • I let my loaf cool completely before slicing. I learned this the hard way after ending up with a crumbly mess once.