Cinnamon Apple Bread

This easy cinnamon apple bread wraps up the best fall flavors in a single tender loaf. Think of a buttery, cake-like crumb loaded with a brown sugar cinnamon apple swirl, all topped with a delicate cinnamon glaze. It’s straightforward to make with about 15 minutes of hands-on prep and around 50 minutes baking time. Plus, it serves about 10 slices — perfect for sharing or saving for later.

In the recipe below, you’ll find the full ingredient list, helpful swaps, step-by-step baking instructions with photos, and tips that make this treat approachable whether you’re a baking newbie or a pro.

• What’s included: a detailed ingredient list with easy substitutions, clear steps to guide your swirl and topping, and photos that show you exactly what to do.
• Helpful tips: the best apples to use, troubleshooting advice, and how to get this loaf out of the pan without a fuss.
• Storage & make-ahead: smart ways to store, refrigerate, and freeze this cinnamon apple bread so it tastes fresh whenever you want it.

Keep reading for everything you need to bake up warm, cinnamon-scented slices of happiness.

Ingredient List and Swaps

• All-purpose flour
• Large eggs, warmed to room temperature
• Baking powder
• Unsalted butter, softened (if using salted butter, reduce added salt)
• Granulated sugar
• Brown sugar (for the cinnamon apple mix and topping)
• Ground cinnamon
• Vanilla extract
• Salt (sea salt or kosher salt)
• Whole milk (or 2% milk)
• Apples, about 1 1/2 to 2 cups chopped (peeled; cut into small to medium dice)
• Confectioners’ sugar (for the glaze)

How to Make the Bread

1. Preheat oven and grease and flour an 8.5 x 4.5-inch loaf pan (or line with a greased parchment sling).
2. Peel apples and cut into small to medium dice (about 1½–2 cups).
3. Whisk together flour, baking powder, and salt in a medium bowl.
4. Cream softened butter, granulated sugar, and vanilla in a mixer until smooth and fluffy.
5. Beat in large room-temperature eggs one at a time, fully incorporating each before adding the next.
6. Add half the flour mixture, then half the milk to the batter; repeat with the remaining flour and milk, mixing until just combined.
7. Toss the chopped apples with brown sugar and cinnamon in a small bowl and set aside.
8. Combine brown sugar and cinnamon in a small bowl for the topping.
9. Pour half the batter into the prepared pan and spread it evenly.
10. Spread half the apple mixture over the batter and use a butter knife or skewer to gently swirl the apples into the batter.

11. Repeat with the remaining batter and apple mixture, swirling again to create ribbons.

    

12. Sprinkle the cinnamon sugar topping evenly over the loaf.
13. Bake 45–55 minutes, or until a toothpick comes out clean (a few moist crumbs from apples are fine) or the internal temperature reaches about 200°F.
14. Cool the loaf in the pan for 15–20 minutes.
15. While the bread cools, whisk confectioners’ sugar with cinnamon and milk to make the glaze.
16. Remove the loaf from the pan (use the parchment sling if used) and drizzle the glaze over the top.
17. Let the bread cool completely before slicing.

Pro Tips for Best Results

• I find that cutting apples into small to medium dice lets the pieces hang out perfectly in the batter without sinking or turning mushy.
• Once baked, cover your apple bread and store it at room temperature for 2-3 days for the best flavor and texture.
• Feel free to use whatever apples you have on hand—whether crisp galas, tart granny smiths, or softer apples. All add their own character to the bread. If you’d like a quick refresher on choosing baking apples, the notes in our Best Ever Apple Pie recipe are helpful.
• This recipe reminds me a bit of Dutch apple bread with its streusel and glaze topping. The cinnamon sugar you sprinkle on top gives that same comforting, sweet crunch without the fuss of making a full streusel.
• Want to easily lift the bread out of the pan? Make a parchment paper sling. Just place strips of parchment paper crossing the pan’s length and width with overlap on the edges, grease it, and when the bread is done, lift it out like magic using the paper handles.

• For the best crumb and texture, dice your apples small to medium and toss them well in the cinnamon sugar mixture before adding them to the batter.
• Store your apple bread covered at room temp up to 3 days, or in the fridge for up to 6 days, wrapped airtight.
• No worries if you don’t have baking apples — gala, fuji, or even softer varieties all work. Each brings a slightly different flavor and sweetness to the table.
• This cinnamon apple bread shares a lot of its charm with Dutch apple bread. The cinnamon sugar topping mimics the classic streusel, giving a sweet crunch without needing flour.
• To avoid sticky fingers and stolen slices, use a parchment sling to lift your bread from the pan smoothly. Just greased parchment strips crossed under the batter make cleanup and transfer a breeze.

Flavor Variations and Mix-Ins

While this cinnamon apple bread recipe works great with any apple, some hold up better during baking and add extra flavor. I love these baking favorites for the best balance of taste and texture—especially for simple desserts like Easy Apple Crisp:

• Honey Crisp: Juicy, crisp, and perfectly balanced between sweet and tart. These apples keep their shape well during baking but can be pricier due to popularity.
• Granny Smith: A classic green apple that’s tart and great for baking where you want that bright contrast to sugar and spice.
• Braeburn: Firm and crisp with a lovely mix of sweet and tart flavors. They add great pure apple taste to any baked good, including a Caramel Apple Spice Cake.
• Jonagold: Large with thin skin, these apples are sweet with a tangy edge — a wonderful choice for cooking and baking.
• Pink Lady: Tart with a sweet finish, these apples give a nice crisp texture. When they’re less balanced, they’re often sold as “Crispps.”

Storage and Freezing Tips

Keep your cinnamon apple bread covered at room temperature for 2 to 3 days, perfect for quick snacks and breakfast on the go. If you want to stretch it further, store it in the fridge wrapped tightly or in an airtight container — it’ll stay fresh for up to 6 days.

Freezing is a wonderful option for this recipe. Once your bread is completely cool, wrap it well in plastic wrap, then in foil, and place it in a freezer-safe bag or airtight container. Freeze for 1-2 months for best flavor and texture preservation.

Good wrapping is key here to prevent freezer burn, so don’t skip that step!

When you’re ready to enjoy, thaw the bread overnight in the fridge, then bring to room temp before slicing. If you want a warm slice, pop it in a 300°F oven for a few minutes until heated through.

Check out these other easy quick bread favorites:

• Easy Banana Bread
• Pumpkin Bread with Chocolate Chips
• Lemon Zucchini Bread
• Cranberry Orange Bread
• Buttermilk Biscuits
• Vegan Cornbread

Love From-Scratch Recipes? Be Part of Our Community!

Leave a Comment

Troubleshooting and FAQs

I’m so glad you asked! Apples can vary in size a lot, so what’s big for one might be average for another. For this recipe, you want about 1 1/2 to 2 cups of chopped apples, which usually means apples about 3.5 inches in diameter. I like to cut the apples into small chunks, about small to medium dice — this helps them bake evenly and blend beautifully into the bread.

I definitely recommend peeling your apples before baking. It keeps the texture nice and smooth without any chewy skin surprises.

If your bread turns out dense, it’s often because the batter was overmixed or the wrong flour was used. Be gentle mixing the wet and dry ingredients — just combine until you see no more flour streaks.

And don’t worry about cracks on top — they’re a trademark of quick breads. The surface sets before the middle is fully risen, so the loaf naturally cracks as it bakes. That’s totally normal and even kind of charming!

For doneness, your cinnamon apple bread or Dutch apple style bread is ready when a toothpick or cake tester inserted in the center comes out clean, maybe with a few moist crumbs from the soft apples.

You can also use an instant-read thermometer — the internal temp should reach about 200 degrees Fahrenheit for perfect cooking.