Name: Cinnamon Apple Bread
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1/2 cup (1 stick) unsalted butter, softened; 1/2 cup granulated sugar; 1/4 cup light brown sugar, packed; 2 large eggs; 1 1/2 teaspoons vanilla extract; 1 1/2 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon salt; 1 1/2 teaspoons ground cinnamon; 1/2 cup whole milk; 1 1/2 cups peeled and chopped apples (such as Honeycrisp or Fuji); 1/4 cup granulated sugar; 1 teaspoon ground cinnamon; 1/4 cup all-purpose flour; 2 tablespoons light brown sugar; 1/2 teaspoon ground cinnamon; 2 tablespoons unsalted butter, cold and cubed

Moist, spiced, and brimming with apple chunks, this Cinnamon Apple Bread is a cozy treat I turn to when the air gets crisp and I want something warm and comforting in the kitchen. Each bite delivers tender apple pieces, swirls of cinnamon sugar, and an optional streusel topping that gives it just the right crunch. Whether it’s for breakfast, dessert, or a midday slice with coffee, this quick bread always feels like home.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Bread:

1/2 cup (1 stick) unsalted butter, softened

1/2 cup granulated sugar

1/4 cup light brown sugar, packed

2 large eggs

1 1/2 teaspoons vanilla extract

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 1/2 teaspoons ground cinnamon

1/2 cup whole milk

1 1/2 cups peeled and chopped apples (such as Honeycrisp or Fuji)

For the Cinnamon Sugar Swirl:

1/4 cup granulated sugar

1 teaspoon ground cinnamon

For the Streusel Topping (Optional):

1/4 cup all-purpose flour

2 tablespoons light brown sugar

1/2 teaspoon ground cinnamon

2 tablespoons unsalted butter, cold and cubed

Directions

I start by preheating my oven to 350°F (175°C). Then I grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal.

In a large bowl, I cream together the softened butter, granulated sugar, and brown sugar until it’s light and fluffy.

I beat in the eggs one at a time, making sure each is fully incorporated, then stir in the vanilla extract.

In another bowl, I whisk the flour, baking powder, salt, and cinnamon together.

I add the dry ingredients to the wet mixture, alternating with the milk—starting and ending with the dry mix. I mix until just combined, avoiding overmixing.

Then I gently fold in the chopped apples.

For the cinnamon swirl, I mix the sugar and cinnamon in a small bowl.

I pour half of the batter into the pan, sprinkle half of the cinnamon sugar over it, then add the rest of the batter and the remaining cinnamon sugar. I use a knife to swirl it through gently.

For the optional streusel topping, I combine flour, brown sugar, and cinnamon, then cut in the cold butter until it’s crumbly. I sprinkle this over the batter.

I bake it for 55–65 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too fast, I tent it loosely with foil in the last 15 minutes.

After baking, I cool the loaf in the pan for about 10–15 minutes, then transfer it to a wire rack to cool completely.

Servings and timing

This recipe yields about 10 slices of Cinnamon Apple Bread.

Prep Time: 15 minutes

Cook Time: 60 minutes

Total Time: 1 hour 15 minutes

Calories: Approximately 285 kcal per slice

Variations

I like swapping in different apple varieties like Granny Smith for a tarter twist, or Gala for more sweetness. When I want to boost the texture, I sometimes add chopped walnuts or pecans to the batter. A drizzle of vanilla glaze over the cooled loaf also takes it into dessert territory. For a dairy-free version, I’ve used almond milk and vegan butter with success.

Storage/Reheating

I store leftovers wrapped in foil or in an airtight container at room temperature for up to 3 days. For longer storage, I refrigerate it for up to a week. It also freezes beautifully—just wrap individual slices or the whole loaf tightly and freeze for up to 3 months. When I’m ready to enjoy a slice, I let it thaw at room temperature or warm it in the microwave for 15–20 seconds.

FAQs

What kind of apples work best in this recipe?

I prefer using Honeycrisp or Fuji because they’re sweet and hold their shape well when baked. Granny Smith also works if I want a bit of tart contrast.

Can I make this bread gluten-free?

Yes, I swap in a 1:1 gluten-free baking flour blend. I make sure it includes xanthan gum for the best texture.

How do I know when the bread is fully baked?

I insert a toothpick in the center; if it comes out clean or with a few moist crumbs, it’s done. I start checking at the 55-minute mark.

Can I make this without the streusel topping?

Absolutely. The bread is delicious even without it. The cinnamon sugar swirl already gives it plenty of flavor and texture.

Can I use applesauce instead of chopped apples?

I wouldn’t recommend replacing the chopped apples entirely, but adding a few tablespoons of applesauce to the batter can add extra moisture. I just reduce the milk slightly to compensate.

Conclusion

This Cinnamon Apple Bread is one of those go-to recipes I keep on repeat throughout the year—especially when I want something that smells incredible while it bakes and tastes just as good. It’s simple, flexible, and totally satisfying whether I’m serving it for breakfast, dessert, or just a sweet afternoon moment.

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