Introduction

Apple Cinnamon Bread is a moist and flavorful treat perfect for breakfast or an afternoon snack. With tender chunks of apple and a warm cinnamon aroma, this bread is both comforting and delicious. It’s easy to make and fills your home with the scent of fresh-baked goodness.

The image shows a loaf of apple cinnamon bread with two slices cut. The bread has a golden-brown crust with a grainy sugar coating on top, creating a rough texture. Inside, the bread looks soft and dense, with chunks of light beige apple pieces and a slightly speckled cinnamon swirl throughout. The loaf and slices rest on a wooden surface, with two green apples, a cinnamon stick, and a blue and white striped cloth blurred in the background. The photo is taken on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 cup light brown sugar
1/4 cup granulated sugar
1/2 cup butter, softened
2 eggs
1 tablespoon vanilla extract
1/2 cup milk
2 medium Granny Smith apples, peeled and chopped
2 tablespoons granulated sugar
1 teaspoon ground cinnamon

Instructions

Step 1: Preheat your oven to 350 degrees Fahrenheit. Grease a 9×5 loaf pan with butter, line it with parchment paper, and spray with non-stick cooking spray.
Step 2: In a medium bowl, whisk together the flour, baking powder, 2 teaspoons cinnamon, and salt. Set aside.
Step 3: In a stand mixer bowl, cream the brown sugar, granulated sugar, and softened butter on medium speed. The mixture will be crumbly at first—keep mixing until it comes together smoothly.
Step 4: Add vanilla extract and eggs to the butter mixture and combine well. Then add milk and mix until incorporated.
Step 5: Lower the mixer speed to low and gradually add the flour mixture, mixing between additions until fully combined.
Step 6: Remove the bowl from the mixer and gently fold in the chopped apples by hand.
Step 7: Pour the batter into the prepared loaf pan. Mix together the remaining 2 tablespoons granulated sugar and 1 teaspoon cinnamon, then sprinkle evenly over the top of the batter.
Step 8: Bake for 50-55 minutes, or until a toothpick inserted into the center comes out with just a few crumbs attached.
Step 9: Allow the bread to cool in the pan for 15-20 minutes, then transfer to a wire rack to cool completely before slicing.

Tips & Variations

Use tart apples like Granny Smith for the best flavor and texture contrast in the bread.
Add chopped nuts such as walnuts or pecans for extra crunch and richness.
Swap half the flour for whole wheat flour for a nuttier taste and added fiber.
Try a glaze of powdered sugar and milk drizzled over the cooled bread for extra sweetness.

Storage

Store the apple cinnamon bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat slices gently in a toaster or microwave before serving.

How to Serve

A rectangular brown baked apple cinnamon cake sits inside a baking pan lined with white parchment paper, with a rough and slightly cracked top texture covered in a layer of granulated sugar and cinnamon giving a sparkling look. The pan rests on a white marbled surface next to two bright green apples and two brown cinnamon sticks. A navy blue and white striped cloth is partly draped around the lower left corner of the pan. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of apples in this bread?

Yes, you can substitute Granny Smith with other firm, tart apples like Honeycrisp or Braeburn. Avoid very soft or sweet apples as they may alter the texture and flavor.

How do I know when the bread is fully baked?

The best test is inserting a toothpick into the center of the loaf. If it comes out with just a few moist crumbs attached, the bread is done. If the toothpick has wet batter on it, bake for a few more minutes and test again.