The smell of apple cinnamon bread will always remind me of a particular autumn years ago, when my children were still small enough to leave fingerprints on every window.
I had gone apple picking with them on a crisp October afternoon, and we returned home with far too many apples to reasonably eat before they softened. That night, tired but happy, I decided to bake a quick bread with the fruit we’d gathered.
I wasn’t looking for perfection—just something warm, fragrant, and comforting to close out the day. What came out of the oven was rustic, a little uneven, but unforgettable.
Since then, apple cinnamon bread has been my go-to recipe when I want the house to feel like home. It’s not fancy, and that’s what makes it so wonderful. It’s the kind of bread that invites you to cut a thick slice, spread it with butter, and enjoy it without ceremony.
Why You’ll Love This Recipe
- Simple ingredients that are likely already in your pantry.
- Quick to prepare with minimal fuss.
- Moist, tender crumb that stays flavorful for days.
- A wonderful way to use up extra apples.
- Perfect for breakfast, snacks, or sharing with neighbors.
Ingredients You’ll Need
- 2 cups all-purpose flour – I’ve used half whole wheat before, and while the texture is a bit denser, it gives a nutty depth.
- 1 teaspoon baking soda – Don’t skip this; it’s what keeps the bread light rather than heavy.
- 1 teaspoon baking powder – A touch of insurance for a good rise.
- 1/2 teaspoon salt – I always use fine sea salt because it blends smoothly.
- 2 teaspoons ground cinnamon – Freshly bought cinnamon makes a difference here. If yours has been sitting in the cupboard for years, consider replacing it.
- 1/2 teaspoon ground nutmeg – Optional, but it rounds out the spice.
- 1/2 cup unsalted butter, softened – I’ve swapped in oil when I was out of butter; it makes the loaf more tender, though less flavorful.
- 1 cup granulated sugar – You can reduce it to 3/4 cup if your apples are very sweet.
- 2 large eggs – Room temperature is best; they incorporate more easily.
- 1/2 cup milk – Any milk works. I’ve even used almond milk when that’s what I had.
- 2 teaspoons vanilla extract – The quiet note that ties everything together.
- 2 medium apples, peeled, cored, and chopped – I prefer a mix of sweet and tart varieties, like Honeycrisp and Granny Smith, but truly any apple will do.
- Optional: 1/2 cup chopped walnuts or pecans – They add a lovely crunch, though I often skip them when baking for children.
How to Make It (Step-by-Step Instructions)
Start by preheating your oven to 350°F (175°C) and greasing a standard 9×5-inch loaf pan. I’ve learned the hard way that skipping a proper greasing or parchment lining means you’ll end up prying stubborn corners of bread from the pan. It’s worth the extra minute of preparation.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. This not only ensures everything is evenly distributed but also prevents pockets of spice from clumping in the batter. Early on, I was guilty of rushing and simply tossing dry ingredients straight into the wet—what I got was uneven seasoning and dense spots. Whisking separately solves that.
In a larger bowl, cream the butter and sugar until light and fluffy. If your butter is too cold, don’t panic—I’ve grated chilled butter with a box grater before and let the mixer do the rest. Add in the eggs, one at a time, mixing well after each. Stir in the vanilla.
Slowly alternate adding the dry mixture and the milk into the wet bowl, beginning and ending with the flour mixture. This keeps the batter balanced and prevents overmixing, which can toughen the bread. Once the batter is just combined, gently fold in the chopped apples and, if using, the nuts. The batter will feel thick, and that’s exactly what you want—it helps suspend the apple pieces so they don’t all sink to the bottom.
Pour the batter into your prepared pan, smoothing the top with a spatula. I sometimes sprinkle an extra pinch of cinnamon-sugar on top before baking, which creates a subtle crust. Bake for 55–65 minutes, checking around the 50-minute mark. Insert a toothpick into the center; if it comes out with only a few moist crumbs, the bread is done. Resist the urge to cut into it immediately—let it cool for at least 15 minutes in the pan, then transfer to a wire rack. The cooling time helps the flavors settle and makes slicing much easier.
Expert Tips for the Best Results
Over the years, I’ve learned that the details matter more than we think. The choice of apples changes the bread’s personality entirely—tart apples bring brightness while sweeter ones make it taste like dessert. Always measure flour lightly; scooping directly from the bag tends to pack it down, leading to a dry loaf. Don’t rush the cooling stage, no matter how tempting the aroma—cutting too early collapses the crumb and steals away the tender texture. And finally, remember that this bread is forgiving; it welcomes small imperfections and still turns out wonderfully.
Variations & Substitutions
There have been times I’ve baked this bread with no milk on hand, so I used a splash of yogurt thinned with water, and it gave the loaf a tangy richness I didn’t expect. Another time, I was out of butter and used olive oil, which added a subtle savory note that paired beautifully with the apples. My neighbor once made this bread with pears instead of apples and swore it was just as lovely. If you like a bit more indulgence, folding in a handful of chocolate chips creates an entirely different treat, though I still prefer the classic version for its simplicity.
Serving Suggestions
I like to serve this bread slightly warm, cut into generous slices, with a pat of salted butter that melts into the crumb. It’s just right with a mug of coffee in the morning, but it’s equally at home on a table alongside soup or a stew, adding a touch of sweetness to a savory meal. When friends drop by, I’ll slice it into smaller pieces and set it out on a wooden board—it disappears quickly, often before I’ve poured the tea. It’s humble enough for everyday breakfasts but special enough for a holiday brunch spread.
Storage & Reheating Instructions
Once cooled, I usually wrap the loaf tightly in parchment and then foil, keeping it on the counter for up to three days. The flavor actually deepens after the first day. For longer storage, it freezes beautifully; just wrap slices individually so you can pull out one at a time. To reheat, I like to warm a slice in the toaster oven until the edges crisp slightly, which brings the bread back to life. The texture softens a bit after freezing, but the taste remains just as comforting.
Recipe FAQs
Can I make this ahead of time?
You sure can. I often prepare it the night before and leave it wrapped on the counter. By morning, the flavors have melded and the bread slices cleanly.
What’s the best type of apple to use?
I like mixing a tart apple with a sweet one, but truly, whatever you have will work. The bread is forgiving and has never failed me because of apple choice.
Can I use brown sugar instead of white?
Yes, I’ve made it with half brown and half white sugar, and it gave the bread a deeper, caramel-like sweetness. Just note the crumb may be slightly denser.
How do I know when it’s fully baked?
Look for a golden top and check with a toothpick. It should come out mostly clean with just a crumb or two clinging. If it’s wet, give it a few more minutes.
Conclusion
This apple cinnamon bread isn’t about perfection; it’s about comfort. It’s the bread I bake when I want the house to feel welcoming, when I want to share something simple yet full of love. I hope you’ll try it, make it your own, and maybe even pass it on to someone else. If you do, let me know how it turned out—I love hearing the little stories that recipes create in different kitchens. Above all, enjoy the process, from chopping the apples to slicing the first warm piece.
Nutrition Information (Approximate, per slice out of 10)
Calories: 245
Fat: 10g
Carbohydrates: 36g
Protein: 4g
Sugar: 19g
Fiber: 2g
Apple Cinnamon Bread
Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- ½ cup sour cream or Greek yogurt
- 1 tsp vanilla extract
- 1 ½ cups peeled and diced apples about 2 medium apples
- ⅓ cup brown sugar + 1 tsp cinnamon for swirl/topping
Instructions
- Preheat oven: Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
- Cream butter and sugar: In a large mixing bowl, beat butter and sugar until light and fluffy. Add eggs, one at a time, then mix in sour cream and vanilla.
- Combine batter: Gradually add dry ingredients to wet mixture until just combined. Fold in apples.
- Layer with cinnamon sugar: Pour half the batter into prepared pan. Sprinkle half the cinnamon-sugar mix. Add remaining batter, then top with the rest of the cinnamon sugar. Swirl lightly with a knife.
- Bake: Bake for 55–65 minutes, until a toothpick inserted into the center comes out clean.
- Cool and serve: Let cool in pan for 10 minutes, then transfer to a wire rack. Slice and enjoy!
Notes
- Best made with tart apples like Granny Smith or Honeycrisp.
- Store leftovers tightly wrapped at room temperature for 2–3 days or refrigerate up to 5 days.
- Freezes well for up to 2 months.
- Add chopped nuts (like walnuts or pecans) for extra crunch.
- For a sweeter twist, drizzle with a simple vanilla glaze once cooled.