Cinnamon Apple Bread

This cinnamon apple bread is a quick and easy treat with a moist, tender crumb that feels more like cake than bread. Topped with a crispy streusel-style crunch and bursting with fresh apples and cinnamon swirls, it’s just right for breakfast, a cozy snack, or a simple dessert that everyone will love.

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This truly is the best cinnamon apple bread recipe you’ll find online. It’s packed with juicy apple chunks and a cinnamon sugar swirl that makes it impossible to resist. With over a million pins and 250 glowing reviews, there’s a reason so many people keep coming back for this one!

I baked this easy cinnamon apple bread recipe last weekend to celebrate the return of college football season, and honestly, it’s so good it deserves its own special name. It’s just that amazing—and that word’s all mine, by the way!

If warm cinnamon spice, tender apple bits, and a golden, crumbly topping sound like your kind of thing, then you’re about to fall in love with this bread. It’s a no-fuss, no-yeast quick bread with a soft, cake-like texture and a swirl of cinnamon sugar that makes each bite a little piece of heaven. Perfect warm from the oven for breakfast, cut into slices for a snack, or served up as a relaxed dessert.

Here’s what to expect: Around 10 minutes of easy prep work, then about 50 minutes baking time in a standard 9×5 loaf pan. Below you’ll find step-by-step instructions, smart tips for apple picking and keeping your bread from getting soggy, tasty flavor twists to try, advice for storing or freezing leftovers, nutrition info, and answers to all your burning questions—everything you need to make a wonderfully reliable loaf every time.

Keep scrolling for the full ingredient list and method—and don’t forget to enter your email if you want me to send this cinnamon apple bread recipe straight to your inbox for easy access anytime you need!

What Makes It Irresistible

Honestly, the smell that fills your kitchen while this apple bread bakes is pure magic. If that cozy apple-cider-and-cinnamon aroma speaks to you, you’ll also love our Baked Apple Cider Donuts (Easy & Moist!). And biting into a warm, soft slice fresh from the oven? Absolute perfection with each tender, moist crumb and crunchy cinnamon topping. For an extra treat, add a swipe of Chai Spiced Apple Butter. The swirl of cinnamon sugar makes every bite taste just right—in a way that only homemade bread can.

If you give this recipe a try, please come back and leave a five-star review in the comments. I’d love to hear your thoughts!

What You Need to Gather

• 1/2 cup packed light brown sugar
• 1 1/2 teaspoon ground cinnamon
• 2/3 cup white sugar
• 1/2 cup unsalted butter, softened
• 2 eggs
• 2 teaspoons vanilla extract
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 cup milk
• 1 large apple, peeled and finely chopped

Step-by-Step Directions

1. Preheat oven to 350°F and grease and lightly flour a 9×5-inch loaf pan.
2. Combine the brown sugar and ground cinnamon in a small bowl and set aside.
3. Peel and finely chop the apple; set aside.
4. Cream the white sugar and softened butter together until smooth and fluffy.
5. Beat in the eggs and vanilla until well combined.
6. Stir in the flour and baking powder, then gradually add the milk, mixing until just blended.
7. Pour half the batter into the prepared pan.
8. Scatter half the chopped apples over the batter and press them gently into the batter with the back of a spoon.
9. Sprinkle half of the cinnamon-sugar mixture over the apples.
10. Pour the remaining batter over the apples.
11. Top with the remaining chopped apples and sprinkle with the remaining cinnamon-sugar.

12. Press the topping gently with the back of a spoon and, if desired, use a butter knife to make vertical figure eights to create a swirl.

    

13. Bake about 50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
14. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Baking Tips and Tricks

• Pick apples that hold up well when baking, like Granny Smith, Pink Lady, Gala, or Fuji. Softer apples just turn mushy and won’t give that great texture. For extra guidance on varieties that stay firm, see the apple notes in our Apple Cinnamon Bread.
• If you want an even swirl of apples and cinnamon sugar running through the bread, use a knife to gently swirl through the batter just before baking—much like you’d marble these Swirled Pumpkin Cheesecake Bars.

Easy Twists and Add-Ins

Want to mix things up a little? Here are some tasty twists that don’t change the recipe but add some fun flavors or textures:

• Spiced apple: Stir in 1/2 teaspoon nutmeg and 1/4 teaspoon cloves for that cozy fall warmth (think classic apple spice cake flavor).
• Apple–walnut: Fold 1/2 to 3/4 cup chopped walnuts or pecans into the batter and save a few to sprinkle on top for extra crunch.
• Raisin or cranberry: Add 1/2 cup raisins or dried cranberries for a chewy surprise among the apples.
• Brown butter: Brown your butter and let it cool before mixing it in for a richer, nuttier flavor.
• Glaze finish: Whisk 1 cup powdered sugar with a tablespoon or two of milk or lemon juice and drizzle it over cooled slices for a shiny, sweet finish. Or try a caramel icing for a bakery-style touch.
• Muffin version: Bake the batter in a muffin tin at 350°F for 18-22 minutes, or until a toothpick comes out clean—perfect for grab-and-go treats.
• Dairy swap: Swap milk for plain yogurt or sour cream (same amount) for a slightly denser, tangy crumb. You might want to reduce other liquids just a tad if you use yogurt.
• Lower sugar: Cut granulated and brown sugar by up to 25% for a less-sweet but still delicious bread topped with cinnamon sugar.

Storing, Freezing, and Reheating

Keep your bread fresh by storing it wrapped in plastic wrap at room temperature for up to three days. If you want it to last longer, pop it in the fridge where it can stay good for up to a week.

Want to freeze some for later? Once it’s completely cooled, wrap your loaf tightly in foil and then place it in a freezer bag. When you’re ready to enjoy, just thaw it on the counter until soft and ready to slice.

Description

This is hands down the best cinnamon apple bread recipe out there. Loaded with cinnamon sugar swirls and tender apple chunks, it’s no wonder it has over 250 rave reviews from home bakers everywhere! Looking for a gluten-free alternative? Try Gluten-Free Apple Fritter Bread (Vegan, Allergy-Free). Prefer a classic fall dessert? Our Easy Apple Crisp recipe is a great way to use up extra apples.

Instructions

1. Preheat your oven to 350 degrees Fahrenheit.
2. Grease and lightly flour a 9 x 5-inch loaf pan.
3. Combine the brown sugar and cinnamon in a small bowl and set aside.
4. Cream the white sugar and butter together until silky and smooth.
5. Beat in the eggs and vanilla until well mixed.
6. Stir in the flour and baking powder, then add the milk gradually, mixing until just blended.
7. Pour half the batter into your prepared pan.
8. Scatter half the chopped apples over the batter.
9. Use the back of a spoon to gently press the apples into the batter.
10. Sprinkle half of the cinnamon sugar mixture on top.
11. Pour the remaining batter over the apples.
12. Top with the rest of the apples and sprinkle with the remaining cinnamon sugar.
13. Press the topping into the batter gently with the back of a large spoon. For a pretty swirl effect, use a butter knife to make vertical figure eights through the batter to slightly mix in the topping.
14. Bake for about 50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs (never wet batter!).
15. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

Keep any leftover bread tightly wrapped with plastic wrap at room temp for up to three days. For longer storage, refrigerate for up to one week.

This cinnamon apple bread also freezes beautifully. Wrap it well in foil and place inside a freezer bag for up to three months. Let it thaw fully on the counter before slicing and serving.

Nutrition

• Serving Size: 1″ slice
• Calories: 327
• Sugar: 28.8 g
• Sodium: 31 mg
• Fat: 13 g
• Carbohydrates: 48.9 g
• Protein: 4.7 g
• Cholesterol: 77.3 mg

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Common Questions Answered

Q: What type of apple is best?

A: Firm, crisp apples like Granny Smith, Gala, Fuji, or Pink Lady are the way to go. They keep their shape and texture during baking, so you get nice chunks instead of mush. For more guidance on choosing baking apples, see our Best Ever Apple Pie recipe, which explains which varieties hold up best.

Q: My apples sink or make the bread soggy. How do I prevent that?

A: Chop your apples into small, even pieces and be sure to pat them dry if they are really juicy. A trick is to toss the apples with a tablespoon of flour before mixing them into the batter—that helps them stay suspended so they don’t sink to the bottom.

Q: How do I know when the bread is done?

A: Stick a toothpick into the center and it should come out clean or with just a few moist crumbs, but not wet batter. The top should be golden brown and spring back slightly when you press it gently.

Q: Can I double this recipe or use a different pan?

A: Definitely! Double the batter and bake in two 9×5 loaf pans. Baking time will be about the same, so start checking at 50 minutes. If you use a bigger pan or a bundt pan, expect a longer baking time—just test by poking a toothpick in the middle.

Q: Can I make this recipe gluten-free?

A: You sure can. Swap in a 1:1 gluten-free flour blend that contains xanthan gum and follow the recipe as usual. Just note, the texture and bake time might change a little, so keep an eye on it.

Q: Can I swap oil for butter?

A: Yes, you can replace butter with an equal amount of a neutral oil like vegetable or canola. The bread won’t have that buttery flavor but will stay moist. Adding a splash of vanilla can help boost flavor.

Q: How should I store and freeze leftovers?

A: Wrap your cooled bread tightly at room temperature and enjoy within 3 days, or refrigerate for up to a week. For freezing, wrap well in foil and a freezer bag for up to 3 months. Thaw fully on the counter before slicing and serving.

Q: Can I reduce the sugar or use a sugar substitute?

A: You can cut back the sugar by up to 25% without sacrificing texture too much. If you want to use a sugar substitute, make sure it’s a baking-friendly one and follow the manufacturer’s advice—note that color and texture might vary.