There’s nothing quite like the smell of cinnamon and apples baking together – it instantly makes any kitchen feel like home. My Cinnamon Apple Bread recipe came from years of tweaking, trying to capture that perfect balance of cozy spice and fresh fruit sweetness. I remember my mom making something similar when I was little, and now the scent takes me right back to those crisp fall afternoons.
This isn’t just any quick bread – it’s got that magical texture that stays moist for days (if it lasts that long!). The secret’s in how we handle the apples and the careful mixing method. What starts as simple ingredients transforms into this gorgeous loaf with little pockets of tender apple and swirls of cinnamon warmth in every slice. Perfect for breakfast with coffee or as an afternoon treat.
Why You’ll Love This Cinnamon Apple Bread
Trust me, this isn’t your average quick bread—it’s the kind of recipe you’ll come back to again and again. Here’s what makes it so special:
- Moist for days: The diced apples melt into the crumb, keeping every slice tender even after sitting on the counter (though good luck resisting it fresh from the oven!).
- Just-right spice: Not too mild, not too strong—the cinnamon whispers through each bite without overwhelming the sweet apples.
- Easy-peasy: No fancy techniques here! Just straightforward mixing for stress-free baking, even on busy mornings.
And oh—that crispy sugar-kissed crust? Absolute magic.
Ingredients for Cinnamon Apple Bread
Here’s everything you’ll need to make this cozy loaf – I bet you’ve got most of it in your pantry already!
- 2 cups all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1 teaspoon cinnamon (the good stuff!)
- ½ teaspoon salt
- ½ cup unsalted butter, softened (leave it out for 30 minutes)
- 1 cup granulated sugar
- 2 large eggs (room temp works best)
- 1 teaspoon vanilla extract
- 2 medium apples, peeled and diced (about 2 cups)
- ½ cup milk (any kind works – even almond!)
Ingredient Notes & Substitutions
Apples: I always use Granny Smith – their tartness balances the sweetness perfectly and they hold their shape. Honeycrisp or Braeburn work too if you like things sweeter.
Milk: Dairy-free? No problem! I’ve used oat milk in a pinch and it turned out great. Even applesauce can replace half the milk for extra apple flavor.
Spice lovers: Add a pinch of nutmeg or cardamom if you’re feeling fancy – but don’t overpower that beautiful cinnamon-apple duo!
How to Make Cinnamon Apple Bread
Alright, let’s get baking! This is where the magic happens – turning simple ingredients into that heavenly loaf. Follow these steps and you’ll be sniffing that cinnamon-apple goodness in no time.
- Preheat your oven to 350°F (175°C) right away – we want it nice and hot when our batter’s ready. Grease a 9×5-inch loaf pan really well (I use butter or that homemade cake goop trick from my carrot cake days).
- Whisk together the dry stuff: In a medium bowl, combine the flour, baking soda, cinnamon, and salt. Give it a good whisk to banish any lumps – nobody wants a surprise bite of baking soda!
- Cream the butter and sugar in a large bowl until it’s light and fluffy, about 2 minutes with a hand mixer. This step is crucial – it creates those little air pockets that’ll give our bread perfect texture. Then beat in the eggs one at a time, followed by the vanilla.
- Alternate adding dry ingredients and milk: Start with 1/3 of the flour mixture, mix just until combined, then half the milk. Repeat, ending with flour. The batter will be thick – that’s perfect! Overmixing makes tough bread, so stop when you stop seeing flour streaks.
- Fold in those apples gently with a spatula. I like to toss them with a teaspoon of flour first – helps prevent sinking. Pour into your prepared pan and smooth the top.
- Bake for 50-60 minutes until golden and a toothpick comes out with moist crumbs (not wet batter). Mine usually takes exactly 55 minutes, but ovens vary. Don’t peek before 45 minutes!
- Cool in pan 10 minutes, then transfer to a wire rack. This is the hardest part – resisting the urge to slice into it immediately!
Tips for Perfect Cinnamon Apple Bread
Apple size matters: Dice them small (about 1/4-inch pieces) – too big and they’ll make slicing messy. Stop mixing the second ingredients are combined – overworked batter equals dense bread. For the doneness test, look for edges pulling slightly from the pan and that toothpick with a few clinging crumbs. If the top browns too fast, tent loosely with foil.
Serving & Storing Cinnamon Apple Bread
Oh, that first warm slice straight from the oven is pure heaven! I always cut mine thick and slather it with salted butter – the way it melts into all those little apple pockets is just magical. If you can wait (big if!), letting it cool completely makes for cleaner slices.
Store any leftovers (ha!) in an airtight container at room temp for up to 3 days. The cinnamon actually gets more pronounced by day two! For longer storage, wrap slices tightly in plastic and freeze – just pop one in the toaster oven when that apple-cinnamon craving hits.
Cinnamon Apple Bread Variations
Here’s where you can get creative with my base recipe! My favorite twist? Toasted walnuts – about ½ cup folded in with the apples adds the best crunch. For dessert-level indulgence, drizzle warm caramel sauce over cooled slices (salted caramel takes it over the top!).
Spice lovers can bump up the cinnamon to 1½ teaspoons or add ¼ teaspoon ground ginger for extra warmth. Feeling fancy? Toss in a handful of dried cranberries for tart little surprises in every bite. The possibilities are endless – just don’t stray too far from that perfect apple-cinnamon harmony!
Cinnamon Apple Bread FAQs
Can I use whole wheat flour? Absolutely! Swap half the all-purpose flour for whole wheat (1 cup each). Any more and the bread gets too dense. I actually love the nutty flavor it adds – just expect a slightly heavier crumb.
Can I freeze this bread? You bet! Wrap cooled slices or the whole loaf tightly in plastic, then foil. It’ll keep beautifully for 2-3 months. Thaw overnight on the counter – or my secret? Toast frozen slices straight from the freezer for instant breakfast magic!
Why did my apples sink? Toss them with a teaspoon of flour before folding in – this helps them “stick” to the batter. Also, make sure your batter is nice and thick before adding them (no runny batters here!).
Can I make muffins instead? Oh yes! Fill lined muffin cups 2/3 full and bake at the same temp for 18-22 minutes. Perfect for lunchboxes – my kids go crazy for these warm with a dab of cream cheese.
My bread is browning too fast – help! Tent loosely with foil after 30 minutes if the top looks dark. Ovens vary – mine runs hot so I always do this! The inside will still bake perfectly.
Nutritional Information
Just a heads up – these numbers are estimates based on standard ingredients. Your slice might differ slightly depending on apple size or brand of butter! Each serving (about 1/10th of the loaf) comes in around 180 calories with that perfect balance of cozy comfort and sweet satisfaction.
Final Thoughts
I can’t wait to hear how your Cinnamon Apple Bread turns out! Tag me if you share photos – nothing makes me happier than seeing your kitchens filled with that same cinnamon-apple magic. Happy baking!
Print
Irresistible Cinnamon Apple Bread Recipe in 7 Simple Steps
- Prep Time: 15 mins
- Cook Time: 55 mins
- Total Time: 1 hour 10 mins
- Yield: 1 loaf 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A moist and flavorful bread with the perfect balance of cinnamon and apple.
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 medium apples, peeled and diced
- 1/2 cup milk
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
- In a bowl, mix flour, baking soda, cinnamon, and salt.
- In another bowl, cream butter and sugar until light. Beat in eggs and vanilla.
- Alternately add flour mixture and milk to the butter mixture, mixing until just combined.
- Fold in diced apples.
- Pour batter into the prepared pan. Bake for 50-60 minutes or until a toothpick comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack.
Notes
- Use firm apples like Granny Smith for best texture.
- Store in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 15g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
