Apple Cinnamon Bread
Moist and tender Apple Cinnamon Bread swirled with a sweet cinnamon-sugar layer and studded with fresh apples. Perfect for breakfast, snacking, or as a cozy fall dessert!
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 9x5-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.