This mouth-watering apple cinnamon bread recipe is perfect for breakfast, dessert, or as a snack. The bread is packed with juicy apples and warm fall spices. It is the easiest and most delicious way to start your day.
This tasty treat is always a huge hit with the family, especially my son, who will finish half the loaf before anyone finds it. He does the same thing with applesauce cake, Southern fried apples, and apple cobbler.
You will love this tasty and moist apple bread, which has the perfect blend of spices, subtle sweetness, and a hint of vanilla. It will quickly become a family favorite. If you don’t believe me, ask my son, John.
What You’ll Need
- Apples: Granny: Granny Smith Apples or Honey Crisp Apples. Other good choices are Braeburn Apples or Pink Lady Apples
- Sugars: brown sugar and granulated
- Spices: ground cinnamon and nutmeg
- Butter: salted or unsalted
- All-purpose flour
- Salt: just a little to enhance flavor
- Leavening agents: baking powder and baking soda
- Eggs: large ones
- Vegetable oil: or safflower oil
- Vanilla extract: the pure stuff, please
How to Make Apple Cinnamon Bread
First, combine the apples, brown sugar, ground cinnamon, and melted butter. Toss to coat and set aside while you make the batter. Whisk the flour, ground cinnamon, ground nutmeg, salt, baking powder, and baking soda in a medium bowl.
In a large bowl, stir the granulated sugar, eggs, vegetable oil, and vanilla extract. Add the dry ingredients to the wet ingredients and mix just until combined. Fold the apple mixture into the batter.
Spoon the batter into a greased loaf pan and bake. The batter will be thick. Bake for about 1 hour or until a toothpick inserted in the center comes out clean.
Preparation Tips and Storage
- Bring the eggs to room temperature for easy blending.
- Grease the loaf pan generously with butter or shortening, especially the bottom corners.
- Mix the batter just until combined. Overmixing can make the bread tough or gummy.
- Nuts: add 3/4 cup chopped pecans or walnuts
- Cinnamon sugar: if desired, top with cinnamon sugar before baking
- Let the bread cool in the pan on a cooling rack for 10-12 minutes before inverting it. If it sticks, use a thin knife to run the rim and loosen the loaf carefully.
Best Apples to Use for Bread
My go-to apples for this recipe are Granny Smith because I love the balance between the tart apple and the sweet bread. Plus, they don’t break down during the cooking process. Use Honeycrisp apples, Pink Lady apples, or Fuji apples for a little more sweetness. Red Delicious and Mcintosh apples are too soft and should not be used in baking.
More Sweet Bread Recipes
- Chocolate Chip Banana Bread
- Zucchini Bread
- Banana Nut Bread
- Lemon Zucchini Bread
- Blueberry Bread
- Peanut Butter Banana Bread
Apple Cinnamon Bread
Ingredients
Apple Mixture
- 2 cups peeled and chopped apples
- 6 tablespoons brown sugar
- 1 1/2 teaspoons ground cinnamon
- 2 tablespoons butter, melted
Apple Bread Batter
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teapoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/3 cup granulated sugar
- 2 large eggs room temperature
- 1/2 cup vegetable oil
- 1 1/2 teaspoon vanilla extract
Instructions
- Combine the apples, brown sugar, ground cinnamon, and melted butter. Toss to coat and set aside while you make the batter.
- Preheat the oven to 350 degrees. Grease a 9×5 inch loaf pan with butter.
- In a medium bowl, whisk the flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt.
- In a large bowl, stir the granulated sugar, eggs, vegetable oil, and vanilla extract. Add the dry ingredients to the wet ingredients and mix just until combined. Fold the apple mixture into the batter.
- Spoon the batter into the prepared pan and bake. The batter will be thick. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. If the bread is browning too much for your liking, loosely cover the pan with aluminum foil.
Notes
- Bring the eggs to room temperature for easy blending.
- Grease the loaf pan well with butter or shortening, especially the bottom corners.
- Mix the batter just until combined. Overmixing can make the bread tough or gummy.
- Nuts: add 3/4 cup chopped pecans or walnuts
- Cinnamon sugar: top with cinnamon sugar before baking
- Let the bread cool in the pan on a cooling rack for about 10-12 minutes before inverting it. If it sticks, use a thin knife to run the rim and loosen the loaf carefully.
Mary
What a great bread to make, especially in the fall when apples are so abundant. It smelled absolutely delicious and tasted even better.
Janelle D
I am such a big fan of the flavors of apple and cinnamon, this was fantastic! Thank you for sharing your bread recipe.
Beth Pierce
Thanks, Janelle! You are most welcome!
Tisha
I’m so ready for fall and this recipe just gets my fall vibes flowing! Absolutely delicious!
adriana
This looks soo good! I love all sorts of recipes like this! Going to try this out!
Beth Pierce
Thank you, Adriana! Enjoy!
Tammy
Oh I wish I had a slice of this beautiful loaf right now! It looks so moist and delicious..perfect for the upcoming fall mornings ^_^
Tammy
Now we are talking!! I love this apple cinnamon bread. Absolutely delicious with a fresh pot of hot coffee!
Yvette
This is so delicious, I love anything with spiced apples in. This is soft and moreish and I love the apples with the cinnamon. I will be making this regularly, thank you!
Beth Pierce
The pleasure is all mine, Yvette!
Kelly
Oh yum, I love the look of this. I will give the recipe a go. Thanks.
April D
OMG was this ever delicious. I’d meant to have a little piece every morning for breakfast this week, but we ended up devouring the whole thing almost right away!
Beth Pierce
We have the same problem. Ususally it is my son that devours it!
Sandra
Made this bread yesterday and the whole house smelled amazing! It turned out so good, perfect with coffee!
Erica B
Made this for breakfast and paired it with Greek yogurt and some fresh berries! It was the ultimate breakfast combo! One of the best I’ve ever had!
Beth Pierce
Thank you, Erica!