Apple Cinnamon Bread Recipe

Let’s cut to the chase—apple cinnamon bread is what cozy dreams are made of. It’s that one loaf you whip up when you want your kitchen to smell like a fall-scented candle (but, ya know, edible). It’s moist, sweet, spiced just right, and loaded with chunks of apple. What’s not to love?

I’ve made this bread more times than I’d care to admit—mostly because I tell myself it’s “sorta healthy” (there’s fruit in it, right?). Whether you’re baking to impress guests, meal prepping your breakfasts, or just having a “treat yourself” moment, this apple cinnamon bread recipe has your back.

So if you’re hunting for a no-fuss, flavor-packed loaf that basically gives you a hug with every bite—you’re in the right place, friend.

Why You’ll Love This Apple Cinnamon Bread

Here’s the deal—you’ve probably scrolled past 42 different apple bread recipes, so why this one?

Well…

• Super moist texture – Thanks to a good dose of fresh apples and a lil’ oil.
• Insanely easy to make – No fancy mixers or techniques.
• That cinnamon-sugar swirl – Oh yes, we’re going there.
• Freezer-friendly – Make it now, eat it later (if you have the self-control).
• Perfect for breakfast, dessert, or anytime your soul needs a carb hug.

Honestly, I’ve baked this bread at 9pm on a Tuesday just because I needed it. Don’t judge.

Ingredients You’ll Need (and Probably Already Have)

Let’s keep things simple. No need to raid a specialty shop or sell your soul to get these:

Dry Ingredients:

• 1 ½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• ¼ tsp nutmeg (optional, but highly recommended)

Wet Ingredients:

• 2 large eggs
• ½ cup granulated sugar
• ¼ cup brown sugar (for depth and caramel vibes)
• ½ cup vegetable oil (or melted butter if you’re feeling fancy)
• ¼ cup milk (any kind works—even almond)
• 1 tsp vanilla extract

Filling & Apple Chunks:

• 2 apples, peeled & diced (I go for Honeycrisp or Granny Smith for max flavor)
• ¼ cup sugar + 1 tsp cinnamon (for that swirl, baby)

Pro Tip: Want to level it up? Toss in some chopped walnuts or pecans. Total game-changer.

Step-by-Step Instructions

This isn’t rocket science. If you can stir and layer, you’ve got this.

Step 1: Preheat & Prep

• Set that oven to 350°F (175°C).
• Grease a 9×5” loaf pan or line it with parchment paper. (Because scrubbing baked-on sugar? No thanks.)

Step 2: Mix Dry Ingredients

• In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
• Set aside like the responsible adult you are.

Step 3: Combine Wet Ingredients

• In another bowl, beat the eggs, granulated sugar, brown sugar, oil, milk, and vanilla until smooth.
• No need to overmix. Just until it looks like, well, batter.

Step 4: Add Apples

• Stir the diced apples into the wet mixture.
• Then slowly fold in your dry ingredients. Mix just until combined—don’t overthink it.

Step 5: Swirl It Up

• In a small bowl, mix the ¼ cup sugar + 1 tsp cinnamon.
• Pour half the batter into your loaf pan.
• Sprinkle half the cinnamon-sugar on top.
• Repeat with the rest of the batter and finish with the rest of the sugar. Swirl it gently with a knife if you’re feeling artistic.

FYI: That cinnamon swirl? It’s the stuff of legends.

Step 6: Bake

• Pop it in the oven for 50–60 minutes.
• You’ll know it’s ready when a toothpick in the center comes out clean (or just barely moist crumbs).

Step 7: Cool (If You Can Wait)

• Let the loaf cool in the pan for 10–15 minutes.
• Then move it to a wire rack to cool completely. Or slice it warm and live your best life—I won’t tell.

Apple Options: Best Types to Use

Not all apples are created equal, my friend. Here’s what works and why:

• Granny Smith – Tart + firm = perfect balance to the sweet batter.
• Honeycrisp – Juicy and flavorful. My personal fave.
• Fuji or Gala – A bit softer but still solid choices.

Avoid Red Delicious—they’re bland and go mushy faster than my willpower at a bake sale. :/

Storage Tips (Because Leftovers Are Rare But Possible)

If by some miracle you don’t devour the whole loaf in 24 hours:

• Room Temp: Wrap it tightly in plastic wrap. Keeps for 2–3 days.
• Fridge: Lasts up to a week, but may dry out a little.
• Freezer: Slice and freeze individually for easy breakfasts. Will stay good for 2–3 months.

IMO, it’s best slightly warm with a little butter (or a scoop of vanilla ice cream if you’re feelin’ wild).

Variations & Add-Ins

Wanna mix it up a bit? Go for it. Apple cinnamon bread is forgiving (unlike sourdough 🙄).

• Add nuts – Walnuts, pecans, even almonds.
• Toss in raisins or cranberries – For that chewy bite.
• Glaze it – Mix powdered sugar + milk for a quick drizzle on top.
• Make it vegan – Use flax eggs, non-dairy milk, and plant-based oil.

This recipe wants you to experiment. Don’t be afraid to get a little creative.

Common Mistakes to Avoid (So You Don’t Cry Later)

Been there, fixed that. Learn from my baking blunders:

• Overmixing the batter – It’ll make the bread dense. Stir until just combined.
• Using too-soft apples – They’ll turn to mush and disappear.
• Skipping the swirl – Don’t. It’s the best part. Trust me.
• Not letting it cool – Warm is great. But scalding hot slices = crumb chaos.

FAQs – Because You’re Not the Only One Wondering

Can I use applesauce instead of diced apples?

Technically, yes. But it changes the texture—more like cake, less like apple bread. Still tasty, just different.

Can I double the recipe?

Totally. Use two loaf pans or one big bundt pan and adjust bake time accordingly.

How do I know it’s done baking?

Insert a toothpick into the center. If it comes out clean or with a few crumbs (not wet batter), you’re golden.

Final Thoughts: So… Should You Bake It?

Yes. Immediately. Possibly twice.

Apple cinnamon bread is that one recipe that never lets me down. It’s easy, delicious, and makes your whole house smell like fall. Honestly, what more could you want?

Whether you’re baking for the fam, gifting it to a friend (who might not deserve it tbh), or hoarding it for yourself—this loaf delivers.

So grab those apples, preheat that oven, and get to it. And when your kitchen smells like a bakery and you’re sneaking that second slice before dinner… well, don’t say I didn’t warn you. 😉