Apple Cinnamon Bread is the epitome of cozy baking, a moist and tender loaf that fills your kitchen with the warm, comforting aroma of cinnamon and baked apples. This recipe takes the classic combination to new heights by first coating fresh apple pieces in a buttery cinnamon-sugar mixture, creating juicy pockets of sweet fruit that melt into the soft, spiced batter during baking. The result is a beautifully dense yet delicate crumb that’s studded with tender apples in every single slice. Unlike many quick breads that can be dry, this version maintains exceptional moisture from the natural juices of the apples and the perfect balance of oil and eggs, making it just as delicious on day three as it is fresh from the oven.
The magic of this bread lies in its simple yet thoughtful preparation method. By macerating the apples in the cinnamon-sugar mixture first, you not only enhance their flavor but also draw out their natural juices, which then get incorporated into the batter, ensuring the entire loaf remains moist. The batter itself comes together quickly without needing any special equipment—just a few bowls and a spatula are all you need. As it bakes, the loaf rises beautifully with a cracked, sugary top that gives way to the soft, apple-filled interior. This bread is perfect for breakfast with a cup of coffee, as an afternoon snack, or as a comforting dessert that feels both humble and special. It’s the kind of recipe you’ll find yourself making again and again, especially when apple season arrives.
Why You’ll Love This Recipe:
• Perfect Texture: Moist, tender crumb with juicy apple pieces throughout
• Warm Spices: The ideal balance of cinnamon and nutmeg that complements the apples beautifully
• Easy to Make: Simple mixing method with no special equipment required
• Versatile: Perfect for breakfast, snacks, or dessert
Ingredients:
Apple Mixture:
• 2 cups peeled and chopped apples (¼-½ inch pieces)
• 6 tablespoons brown sugar
• 1 ½ teaspoons ground cinnamon
• 2 tablespoons butter, melted
Bread Batter:
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon salt
• ⅓ cup granulated sugar
• 2 large eggs, room temperature
• ½ cup vegetable oil
• 1 ½ teaspoons vanilla extract
Instructions:
Step 1: Prepare Apple Mixture
• In a medium bowl, combine the chopped apples, brown sugar, cinnamon, and melted butter. Toss until the apples are evenly coated. Set aside while you prepare the batter—this allows the apples to release their natural juices and absorb the cinnamon flavor.
Step 2: Preheat Oven and Prepare Pan
• Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan with butter or cooking spray, or line it with parchment paper for easy removal.
Step 3: Combine Dry Ingredients
• In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.
Step 4: Mix Wet Ingredients
• In a large bowl, whisk together the granulated sugar, eggs, vegetable oil, and vanilla extract until smooth and well incorporated.
Step 5: Combine Wet and Dry Mixtures
• Add the dry ingredients to the wet ingredients and stir with a spatula until just combined. Be careful not to overmix—a few streaks of flour are okay.
Step 6: Add Apple Mixture
• Gently fold the prepared apple mixture and any accumulated juices into the batter until evenly distributed.
Step 7: Bake the Bread
• Spoon the thick batter into the prepared loaf pan and spread it evenly.
• Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, loosely tent the pan with aluminum foil during the last 15-20 minutes of baking.
Step 8: Cool Completely
• Let the bread cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
Tips:
• Apple Selection: Use firm baking apples like Granny Smith, Honeycrisp, or Braeburn that hold their shape well during baking.
• Don’t Overmix: Overmixing the batter can lead to a tough, dense bread. Mix until the ingredients are just combined.
• Cooling Time: Allow the bread to cool completely before slicing—this helps the structure set and makes for cleaner slices.
• Testing Doneness: The bread is done when a toothpick inserted in the center comes out clean, and the top springs back when lightly pressed.
Storage Options:
• Room Temperature: Store the completely cooled bread wrapped in plastic wrap or aluminum foil at room temperature for up to 3 days.
• Refrigerator: For longer storage, keep the bread in an airtight container in the refrigerator for up to 1 week.
• Freezing: This bread freezes beautifully. Wrap the cooled loaf or individual slices tightly in plastic wrap and then aluminum foil. Freeze for up to 3 months. Thaw at room temperature.
Apple Cinnamon Bread is a timeless treat that brings comfort and joy with every slice. Its perfect balance of sweet apples and warm spices makes it a family favorite that you’ll return to again and again.
