Apple Cinnamon Bread

Apple Cinnamon Bread is so simple to whip up from scratch and fills your home with that warm, cozy fall scent you love! This beloved seasonal bread is full of sweet apples and a swirl of cinnamon sugar that’s just irresistible.

This apple cinnamon quick bread has a delicate, light crumb and isn’t overly sweet — making it perfect for breakfast, an afternoon snack, or even a little dessert! The diced apple mixed with brown sugar and warm spices like cinnamon and nutmeg keeps the loaf moist without being heavy and helps it stay fresh for several days.

I love eating it fresh and warm from the oven, but honestly, the flavors really deepen after a day or two. When the cinnamon and apple mingle a bit longer, this bread gets even better.

Hey there! This Apple Cinnamon Bread is a cozy, fuss-free quick bread that brings classic fall vibes to your kitchen with every slice. It’s loaded with tender apple bits and just enough sweetness, making it a fantastic treat for a quick weeknight bake or a lovely addition to your weekend brunch table.

You’ll get a loaf with a light, tender crumb — not dense or gummy — packed with cinnamon and brown sugar-coated apple pieces, plus a crunchy cinnamon sugar crust. The whole thing comes together in about 10 minutes of prep and roughly 50 minutes baking time, yielding around 12 satisfying slices.

Keep scrolling for everything you need: a full ingredient list with measurements, a printable recipe card, step-by-step photos, ingredient tips and swaps, baking tricks, ideas for mix-ins and glazes, plus advice on how to store and freeze your bread so it stays delicious for days.

Why This Bread Works

• Light and tender crumb with juicy, sweet apple bits in every single slice—especially good toasted with chai spiced apple butter.
• Stays fresh for days and freezes beautifully for later.

• Baking it fills your home with the best fall aromas—no need for candles when your oven’s doing the work! If you love that cozy scent, try our Baked Apple Cider Donuts next.

Ingredients and Substitutions

• 1 1/2 cups all-purpose flour
• 1 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 cup unsalted butter, room temperature
• 1/2 cup granulated white sugar
• 2 large eggs, room temperature
• 1 1/2 teaspoon vanilla extract
• 1/2 cup milk
• 1 large apple, peeled and chopped
• 1/4 cup brown sugar
• 1 teaspoon cinnamon
• Pinch nutmeg
• 1 tbsp granulated white sugar
• 1/4 teaspoon cinnamon

Mixing, Layering, and Baking Directions

1. Preheat oven to 350°F (180°C) and grease or line a 9×5-inch loaf pan.
2. Whisk together the flour, baking powder, salt, and cinnamon in a small bowl; set aside.
3. Cream the room-temperature butter and granulated sugar until light and fluffy, about 4 minutes.
4. Beat in the eggs one at a time until incorporated, then stir in the vanilla extract.
5. With the mixer on low, add one-third of the flour mixture and mix until just combined, pour in half the milk and mix, repeat with the next third of flour, the remaining milk, then the last of the flour, stopping as soon as blended.
6. Peel and chop the apple, then toss it with the brown sugar, cinnamon, and a pinch of nutmeg.
7. Spread half the batter into the prepared pan, sprinkle half the apple mixture evenly over it, repeat with remaining batter and apples, and gently swirl with a knife to marble.
8. Mix the cinnamon sugar topping and sprinkle it evenly over the loaf.

9. Bake 45–55 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs.

   

10. Cool the bread in the pan for about 15 minutes, then transfer to a wire rack to cool completely.

Baker’s Tips and Serving Suggestions

• Baking pan: I always use a 9×5 heavy-gauge steel loaf pan with a non-stick coating for easy release. If you’re using glass or a dark metal pan, baking times may vary — check after 30 minutes and then every 5–10 minutes until done.
• Oven: Since ovens can vary a lot, keep an eye on your bread, especially towards the end of baking.
• Preparing the pan: Lining your loaf pan with parchment paper makes lifting out the bread simple and cleanup faster. I highly recommend it!
• Apple choice: Feel free to use whichever apple you prefer. I’ve enjoyed this bread with Golden Delicious, Pink Lady, Gala, and Granny Smith apples.
• Serving ideas: This bread tastes amazing with a smear of butter, a scoop of homemade whipped cream, or a spoonful of cinnamon-spiced baked peaches on top.

This apple cinnamon bread is delicious served warm or at room temperature. It pairs wonderfully with a smear of butter, cream cheese, or homemade whipped cream for a richer bite.

Try it alongside a hot cup of coffee or tea for a comforting fall breakfast or snack. It also makes a lovely addition to brunch with scrambled eggs and fresh fruit. For another cozy apple dessert to share, try this Easy Apple Crisp Recipe.

Mix-Ins, Swaps, and Glaze Ideas

Nuts – Want a little crunchy contrast? Toss in a handful of walnuts or pecans before baking. They’re a perfect match with the apple and cinnamon.

Glaze – For an extra special touch, whip up a simple glaze with powdered sugar and apple juice or water. Drizzle it over the cooled bread and let it set before slicing — yum!

Lighten it up – If you want a lighter version of this apple cinnamon bread, swap half the butter for unsweetened applesauce and cut back a bit on the sugar. Check the FAQs below for more tips on healthy tweaks.

• Add nuts: Stir in 1/2 cup chopped walnuts or pecans for extra texture.
• Swap apples: Use pears or even diced peaches if you want to mix things up.
• Spices: Add a pinch of ground cloves or ginger alongside the cinnamon and nutmeg for a little extra warmth.
• Glaze it: Top with a simple powdered sugar glaze or a maple glaze for sweetness and shine.
• Make it vegan: Replace eggs with flax eggs and use a plant-based milk and vegan butter.

How to Store and Freeze

This bread stays fresh and soft when kept in an airtight container at room temperature for up to 4 days. Honestly, it’s often gone within the first day because it’s that good! I find it even tastier the next day after all the flavors have settled.

If you want to keep it longer, wrap the completely cooled loaf tightly in foil, place it in a freezer bag, and freeze the whole loaf. Thaw overnight in the fridge, then bring it to room temperature before slicing and enjoying. It freezes well for up to 3 months.

This apple cinnamon bread is perfect for making ahead. You can prepare the batter and apple mixture the night before, cover it tightly, and keep it in the fridge. Then, in the morning, give it a quick swirl and bake it fresh for breakfast or brunch. For another easy make-ahead breakfast, try Peach Cobbler Overnight Oats.

You can also bake the loaf up to 2 days in advance. Store it wrapped at room temperature, then slice and serve as needed. It’s an excellent make-ahead treat for busy mornings or unexpected guests.

Common Questions and Troubleshooting

How can I make this bread healthier?

To lighten it up, try swapping half the butter with unsweetened applesauce. This adds extra apple flavor and reduces fat and calories. The bread might be a bit denser but still tasty. You can also cut down on the brown sugar in the apple mixture, especially if your apples are naturally sweet.

I don’t recommend reducing the white granulated sugar in the batter too much because it helps create the bread’s fluffy texture by creaming with the butter. Another easy swap is to skip the cinnamon sugar topping to cut back on added sugar.

What are the best apples to use in apple bread?

I love slightly tart apples like Granny Smith for balance, but you can use anything you have on hand. Fuji, Braeburn, Jonagold, Gala, and Honeycrisp are all great options and bring their own sweet or tart notes. For a deeper dive into which varieties hold up best in baking, see our guide to the best apples for pie.