Cinnamon Apple Bread Recipe

Cinnamon Apple Bread Recipe tastes like a cozy fall morning in every slice, with a soft crumb, juicy apple pockets, and a crunchy cinnamon-sugar top. It works perfectly for busy families, brunch lovers, and snackers who want a homemade treat in about 1 hour and 15 minutes from start to finish. I first baked this on a rainy Sunday in a tiny apartment kitchen, and my neighbors still talk about how it smelled in the hallway.

Why Cinnamon Apple Bread Recipe Is Worth It

This Cinnamon Apple Bread Recipe gives you bakery-level flavor with simple pantry ingredients. You get warm cinnamon, tender apples, and a moist loaf that holds together without turning dense or gummy.

It works for breakfast, snack time, or dessert, so you never feel stuck with leftovers. You also mix everything in basic bowls, so cleanup stays easy and quick.

“This Cinnamon Apple Bread Recipe tastes like apple pie in loaf form and disappears in one afternoon at my house. ★★★★★”

Ingredients You Need

Dry ingredients

• 2 cups all-purpose flour
  • Use a standard unbleached all-purpose like King Arthur or Gold Medal.
  • You can swap up to 1 cup with whole wheat flour for a heartier texture.
• 1 cup granulated sugar
  • Coconut sugar also works and gives a deeper caramel note.
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon fine sea salt

Wet ingredients

• 2 large eggs, room temperature
• 1/2 cup neutral oil
  • Use canola, vegetable, or light olive oil. Oil keeps the bread moist longer than butter.
• 1/2 cup plain yogurt or sour cream
  • Greek yogurt works; thin it with 1 tablespoon milk if very thick.
• 1/4 cup milk
  • Any dairy milk works; use unsweetened almond or oat milk if needed.
• 2 teaspoons vanilla extract

Apples and mix-ins

• 2 cups peeled, chopped apples, small dice
  • Use firm, tart-sweet apples like Honeycrisp, Granny Smith, Pink Lady, or Fuji.
  • Mix varieties if you have them for better flavor.
• 1/2 cup chopped nuts, optional
  • Walnuts or pecans taste best here. Toast them lightly in a dry pan for extra flavor.

Cinnamon sugar topping

• 2 tablespoons granulated sugar
• 1 teaspoon ground cinnamon

Pantry shortcuts and notes

You can use store-bought pre-chopped apples from the produce section to save time. Pat them dry with a paper towel so they do not add extra moisture. Pre-ground cinnamon works fine, but fresh, good-quality cinnamon gives a stronger aroma.

If you keep only one baking fat on hand, stick with neutral oil because it works in many quick breads. Line your loaf pan with parchment so you can lift the bread out easily and avoid stuck edges.

Equipment list

• 9 x 5 inch loaf pan
• Mixing bowls, one large and one medium
• Whisk and rubber spatula
• Measuring cups and spoons
• Knife and cutting board
• Cooling rack
• Parchment paper and nonstick spray

Quick Tips & substitutions

• Use room temperature eggs and yogurt so the batter mixes smoothly.
• Dice apples small, about 1/4 inch, so they soften fully and spread evenly.
• Toss apple pieces with 1 tablespoon flour from the measured flour to help them stay suspended in the batter.
• Do not overmix the batter; stir just until no dry streaks of flour remain.
• If the top browns too fast, tent the loaf loosely with foil during the last 15 minutes.
• Swap yogurt with sour cream in equal amounts.
• Use half brown sugar and half white sugar for deeper flavor.
• Replace nuts with chocolate chips or raisins if you prefer.
• Use unsweetened applesauce for half the oil if you want a lighter loaf.
• Check doneness with a toothpick in the center; it should come out with a few moist crumbs, not wet batter.

How to Make Cinnamon Apple Bread Recipe

Mix the dry ingredients

1. Preheat your oven to 350°F and position a rack in the center.
2. Grease a 9 x 5 inch loaf pan and line it with a parchment sling that hangs over the long sides.
3. In a large bowl, whisk together flour, sugar, baking soda, baking powder, cinnamon, nutmeg, and salt until everything looks evenly combined.

Mix the wet ingredients

4. In a medium bowl, whisk the eggs until smooth.
5. Add oil, yogurt, milk, and vanilla, then whisk until the mixture looks creamy and fully blended.
6. Taste a tiny drop to check sweetness and vanilla level, and adjust with a touch more vanilla if you like.

Combine batter and fold in apples

7. Pour the wet mixture into the dry ingredients.
8. Use a spatula to fold the batter gently, scraping the bottom and sides of the bowl.
9. Stop mixing as soon as you no longer see dry flour; the batter will look thick and slightly lumpy.
10. Fold in the chopped apples and nuts, if using, until they spread evenly through the batter.

Add cinnamon sugar topping

11. In a small bowl, stir together the sugar and cinnamon for the topping.
12. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
13. Sprinkle the cinnamon sugar evenly over the surface, covering the entire top of the loaf.

Bake the bread

14. Place the pan on the center rack and bake for 50 to 60 minutes.
15. Start checking at 45 minutes, since every oven runs a little different.
16. Insert a toothpick or thin knife in the center; it should come out with moist crumbs but no wet batter.
17. If the top browns too quickly, lay a piece of foil over the pan for the last 10 to 15 minutes.

Cool and slice

18. Set the pan on a cooling rack and let the bread cool in the pan for 15 minutes.
19. Use the parchment sling to lift the loaf out of the pan and place it directly on the rack.
20. Let it cool at least another 30 minutes before slicing so the crumb sets and slices stay neat.
21. Slice with a serrated knife, wipe the blade between cuts, and serve slightly warm or at room temperature.

Recipe Variations

• Gluten free: Use a 1 to 1 gluten free baking flour that includes xanthan gum and let the batter rest 10 minutes before baking.
• Dairy free: Use plant milk, dairy free yogurt, and neutral oil; check labels to avoid hidden dairy.
• Vegan: Replace eggs with 2 flax eggs and use plant based yogurt and milk.
• Low sugar: Cut sugar to 3/4 cup and skip the cinnamon sugar topping or use just 1 tablespoon.
• Low carb style: Use a low carb baking mix and a granular sweetener that measures like sugar; expect a slightly different texture.
• Extra spice: Add 1/4 teaspoon ground cloves or cardamom for a stronger spice profile.
• Crumble topping: Mix 2 tablespoons cold butter, 1/4 cup flour, 1/4 cup brown sugar, and 1 teaspoon cinnamon, then sprinkle over the batter.
• Apple chunk style: Use slightly larger apple chunks and press a few on top before baking for a rustic look.

Ways to Serve

• Slice warm and spread with salted butter or cream cheese.
• Toast a slice in a skillet and top with a spoonful of Greek yogurt and a drizzle of honey.
• Pack slices in lunch boxes with a side of cheese and fresh fruit.
• Serve as a brunch side with scrambled eggs and a big fruit salad.
• Cut into cubes and use as a base for a yogurt parfait with granola and extra apple slices.

Storage Success

Let the Cinnamon Apple Bread Recipe cool completely before you store it so condensation does not make it soggy. Wrap the loaf tightly in plastic wrap or place slices in an airtight container, then keep it at room temperature for up to 3 days. For longer storage, freeze individual slices on a baking sheet, then move them to a freezer bag and keep them up to 3 months. Reheat slices in a toaster oven or microwave until warm and fragrant, and the bread will taste almost like it just came out of the oven.

Cinnamon Apple Bread Recipe

Cinnamon Apple Bread tastes like a cozy fall morning in every slice, with a soft crumb, juicy apple pockets, and a crunchy cinnamon-sugar top. It’s perfect for breakfast, snacking, or dessert and comes together in about 1 hour and 15 minutes from start to finish.

Pin Recipe

Prep Time 25 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 10

Course: Breakfast, Dessert

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon fine sea salt

• 2 large eggs, room temperature
• 1/2 cup neutral oil (such as canola, vegetable, or light olive oil)
• 1/2 cup plain yogurt or sour cream
• 1/4 cup milk
• 2 teaspoons vanilla extract

• 2 cups peeled, chopped apples, small dice
• 1/2 cup chopped nuts (walnuts or pecans)

• 2 tablespoons granulated sugar
• 1 teaspoon ground cinnamon

Method

 

1. Preheat the oven to 350°F (175°C) and position a rack in the center.
2. Grease a 9 x 5 inch loaf pan and line it with a parchment sling that hangs over the long sides for easy removal.
3. In a large bowl, whisk together the flour, sugar, baking soda, baking powder, cinnamon, nutmeg, and salt until evenly combined.

1. In a medium bowl, whisk the eggs until smooth.
2. Add the oil, yogurt or sour cream, milk, and vanilla, then whisk until the mixture looks creamy and fully blended.

1. Pour the wet mixture into the dry ingredients.
2. Use a spatula to fold the batter gently, scraping the bottom and sides of the bowl. Stop mixing as soon as you no longer see dry streaks of flour; the batter will be thick and slightly lumpy.
3. Fold in the chopped apples and nuts, if using, until they are evenly distributed through the batter.

1. In a small bowl, stir together the sugar and cinnamon for the topping.
2. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
3. Sprinkle the cinnamon sugar evenly over the entire surface of the batter.

1. Place the pan on the center rack of the oven and bake for 50 to 60 minutes.
2. Start checking at 45 minutes. Insert a toothpick or thin knife into the center; it should come out with a few moist crumbs but no wet batter.
3. If the top is browning too quickly, tent the loaf loosely with foil for the last 10 to 15 minutes of baking.

1. Set the pan on a cooling rack and let the bread cool in the pan for 15 minutes.
2. Use the parchment sling to lift the loaf out of the pan and transfer it directly to the rack.
3. Let it cool for at least another 30 minutes before slicing so the crumb sets and the slices hold together neatly.
4. Slice with a serrated knife, wiping the blade between cuts, and serve slightly warm or at room temperature.

Notes

Nutrition Information
Approximate per 1 slice (1/10 loaf), made with oil, yogurt, and no nuts: 260 calories; fat 11 g; saturated fat 2 g; carbohydrates 38 g; fiber 1 g; sugars 22 g; protein 4 g; sodium 260 mg. Adding nuts will increase fat, calories, and protein. Values are estimates and will vary based on specific ingredients, add-ins, and portion size.