This apple cinnamon bread is soft, moist, and packed with warm, cozy flavors that make it perfect for fall mornings or anytime I want a comforting slice of something sweet. Chunks of apple and layers of cinnamon sugar give it texture and rich flavor, and since it’s a quick bread, there’s no yeast or rising time involved—just mix, layer, and bake.

Why You’ll Love This Recipe

I love this recipe because it’s easy to make with simple ingredients, and it delivers incredible results every time. The cinnamon sugar swirl gives a beautiful marbled effect and the apples provide bursts of juicy sweetness in every bite. It also keeps well, reheats beautifully, and freezes perfectly. Whether I serve it for breakfast, dessert, or a midday snack, this bread always hits the spot.

Ingredients

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

• ½ cup packed brown sugar – This forms the cinnamon swirl and adds depth and moisture.

• 1½ teaspoons ground cinnamon – I mix this with the brown sugar for a warm spice layer.

• 1 large apple – I like using Fuji, Gala, or Granny Smith, peeled and finely chopped into small pieces.

• ⅔ cup granulated white sugar – This sweetens the batter and balances the tartness of the apple.

• ½ cup salted butter, softened – This adds richness and moisture to the bread.

• 2 large eggs – I use eggs to bind the ingredients and give the bread structure.

• 2 teaspoons vanilla extract – This enhances the overall flavor and warmth.

• 1½ cups all-purpose flour – The base of the batter, giving the bread its soft crumb.

• 1½ teaspoons baking powder – Helps the bread rise properly without yeast.

• A pinch of sea salt – I add this to enhance all the other flavors.

• ½ cup milk – This keeps the batter smooth and ensures a moist loaf.

Directions

1. I preheat the oven to 350°F (175°C) and grease a standard 9×5-inch loaf pan.

2. In a small bowl, I mix the brown sugar and cinnamon together and set it aside.

3. I peel and finely chop the apple into small, bite-sized pieces.

4. In a large mixing bowl, I cream the softened butter and granulated sugar together using a hand mixer or stand mixer until light and fluffy.

5. I add the eggs one at a time, mixing until smooth, then stir in the vanilla extract.

6. I sift in the flour, baking powder, and a pinch of salt, then slowly add the milk while mixing until a smooth batter forms.

7. I pour half the batter into the greased loaf pan, spreading it out evenly.

8. I sprinkle half of the chopped apples on top of the batter, then half of the cinnamon sugar mixture.

9. I pour the remaining batter over that layer, followed by the rest of the chopped apples and the remaining cinnamon sugar.

10. I lightly swirl the top cinnamon sugar layer with a knife or toothpick for a marbled effect.

11. I bake the bread on the center rack for 50 to 55 minutes or until a toothpick inserted into the center comes out clean.

12. Once baked, I let the bread rest in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Servings And Timing

• Servings: 8 slices

• Prep Time: 10 minutes

• Cook Time: 50–55 minutes

• Total Time: About 1 hour

Variations

• I sometimes use whole wheat flour or a mix of whole wheat and all-purpose flour for a heartier loaf.

• To make this gluten-free, I swap in a 1:1 gluten-free flour blend that includes xanthan gum.

• For a richer flavor, I toss the apple chunks in extra cinnamon sugar before layering them in.

• Instead of one large loaf, I divide the batter into 3 mini loaf pans (5.75 × 3 inches) and bake for 25–30 minutes.

• I occasionally add a simple glaze or streusel topping after the bread has cooled to elevate it even more.

Storage/Reheating

Once cooled, I store this bread at room temperature in an airtight container or wrapped in foil for up to 5 days. For longer storage, I freeze individual slices wrapped in plastic wrap and placed in a freezer-safe bag. They keep well in the freezer for up to 3 months.

To reheat, I microwave a slice for about 15 seconds if it’s from the fridge or 30–45 seconds if it’s from the freezer. This brings back that freshly baked warmth and softness.

FAQs

What Apples Work Best For This Recipe?

I prefer Granny Smith for a tart bite, but Fuji and Gala are great choices if I want more natural sweetness and a softer apple texture after baking.

Can I Make This Recipe Without Peeling The Apple?

Yes, I’ve made it with the peel on and it still tastes great. The peel adds a bit of texture, so I just chop the apples extra small to make sure everything bakes evenly.

Can I Make This Into Muffins Instead?

Absolutely. I divide the batter into lined muffin tins, filling them about ¾ full, and bake for 18–22 minutes at 350°F. I check doneness with a toothpick.

How Do I Know When The Bread Is Done?

I start checking around the 50-minute mark. When the top is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs, it’s ready.

Can I Make This Dairy-Free?

Yes, I substitute the butter with plant-based margarine or coconut oil, and use any dairy-free milk like almond or oat milk. The texture stays moist and delicious.

Conclusion

This homemade apple cinnamon bread has become a staple in my kitchen for good reason. It’s simple to prepare, perfectly spiced, and bursting with flavor from real apples. I love how it fills the kitchen with a comforting aroma while it bakes, and how easy it is to slice and enjoy throughout the week. Whether I’m baking it for a cozy breakfast, sharing it with friends, or freezing slices for later, this bread always delivers.