Cinnamon Apple Bread
The First Slice That Stole My Afternoon I still remember the way the kitchen filled with steam and spice the first time a loaf like this came out of my oven — warm cinnamon lifting the quiet of a rainy afternoon, tiny apple-scented clouds curling up from the pan. That moment turned a simple loaf…
The First Slice That Stole My Afternoon
I still remember the way the kitchen filled with steam and spice the first time a loaf like this came out of my oven — warm cinnamon lifting the quiet of a rainy afternoon, tiny apple-scented clouds curling up from the pan. That moment turned a simple loaf into ritual, the kind of thing I bring out when someone needs a little comfort. If you like apple-forward quick breads with a cinnamon-sugar streak through the middle, this Cinnamon Apple Bread will do that job beautifully. For another apple-cinnamon twist that’s more cottage-cheese-forward, try this apple-cinnamon cottage cheese bake I make when mornings are rushed.
Ingredients (all together so you can shop in one go)
- 1-1/2 cups all-purpose flour
- 1/2 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 2 large eggs
- 1 large apple (peeled and chopped)
- 1/2 cup light brown sugar (packed)
- 1-1/2 teaspoons ground cinnamon
- 3/4 cup confectioners’ sugar (for glaze)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup milk (room temperature)
- Extra cinnamon-sugar for sprinkling on top
Keep those measurements visible on the counter. I like to chop the apple first so its juices don’t bleed into batter while I’m creaming butter and sugar.
Where the Apples Go
A loaf like this lives and dies by what happens in the middle. Combine brown sugar, cinnamon, and chopped apples; layer half of the batter into the pan followed by the apple mixture, then remaining batter and apples. That central ribbon of apple and spiced sugar is what gives every slice depth and surprise. The recipe asks for a single large apple — choose a crisp, tart variety like Granny Smith if you want contrast, or a sweeter Honeycrisp if you prefer a softer, sweeter loaf. If you need alternative ideas, try my crunchy mornings favorite, these apple-cinnamon granola clusters — they use dried apple for a different texture.
A few practical notes about the fruit:
- Tip: Toss chopped apple with a teaspoon of flour if you dislike them sinking; it helps suspend them in the batter.
- Tip: For a moister loaf, peel only half the apples — skins add structure and chew.
- Tip: Chop uniformly so bites aren’t wildly inconsistent.
Swirl Without a Fight
This loaf is forgiving — but the swirl is where you can look like a pro. Start by creaming butter and granulated sugar until light; add eggs one at a time. In a separate bowl, whisk together flour, baking powder, and salt; set aside. Gradually mix in dry ingredients alternating with milk until just combined. Spoon half the batter into a greased 8.5 x 4.5 inch loaf pan, sprinkle or layer the apple-brown sugar mix, dollop the remaining batter on top, then press a few more apples over the top and swirl gently with a knife. Sprinkle with cinnamon-sugar topping. Don’t over-swirl — you want a ribbon, not a marble cake.
A couple of substitution ideas:
- If you’re out of unsalted butter, use salted butter and omit the extra pinch of salt the recipe calls for.
- Swap half the all-purpose flour for whole wheat pastry flour for nuttier flavor; reduce milk by a tablespoon if batter seems too thin.
The Oven Moment: When You Know It’s Ready
Preheat oven to 350°F and grease an 8.5 x 4.5 inch loaf pan. Bake for 45-55 minutes until a toothpick comes out clean. You’ll notice the top turns a warm golden brown and the sides pull slightly away from the pan — small things, but telling. A clean toothpick through the center is the classic test, but also press gently on the top; it should spring back, not feel jiggly. If the top browns too fast, tent loosely with foil for the last 15 minutes.
More technical tips:
- Tip: Room temperature eggs incorporate better when creaming — they make the batter lighter.
- Tip: Let the loaf cool in the pan for about 10 minutes; it sets and releases more easily.
- Tip: For a shinier glaze, whisk confectioners’ sugar with a teaspoon or two of milk until just pourable, then drizzle.
Full method in plain sequence (so nothing gets missed): Preheat oven to 350°F and grease an 8.5 x 4.5 inch loaf pan., In a bowl, whisk together flour, baking powder, and salt; set aside., Cream butter and granulated sugar until light; add eggs one at a time., Gradually mix in dry ingredients alternating with milk until just combined., Combine brown sugar, cinnamon, and chopped apples; layer half of the batter into the pan followed by the apple mixture, then remaining batter and apples., Swirl gently; sprinkle with cinnamon-sugar topping., Bake for 45-55 minutes until a toothpick comes out clean., Cool in the pan before drizzling with glaze.
I like to make the simple glaze with the 3/4 cup confectioners’ sugar and 1–2 teaspoons of milk, then spoon it over the warm loaf so it cracks prettily as it sets.
Leftovers That Become Breakfast Heroes
Leftovers are rarely sad with this bread. Wrap slices tightly and refrigerate up to 4 days, or freeze individual slices for up to 2 months — thaw at room temperature or pop briefly into a toaster oven. For a morning upgrade, toast a slice and spread with a smear of ricotta or cream cheese and a sprinkle of extra cinnamon. If you want a savory crossover, try the concept in my BBQ chicken and apple bread pudding — apples carry flavor differently when rebaked with savory elements.
A couple more variations to keep on-hand:
- Add 1/2 cup chopped walnuts or pecans to the apple layer for crunch and depth.
- Stir in 1/4 teaspoon ground nutmeg or a pinch of cardamom with the cinnamon for a warmer spice profile.
A Small Confession and One Last Thing
Confession: I sometimes halve the recipe and bake it in a small square pan because I like the faster edge-to-center ratio and fewer leftovers. That said, the full loaf is what I reach for when friends drop by unexpectedly — it slices beautifully and feels like an offering. If you want a crispy top, brush the batter with a light wash of milk and sprinkle a little extra sugar before baking.
Make this loaf when you want something cozy and shareable. It’s not flashy; it’s honest: cinnamon, apple, butter, sugar — all singing together. If you follow the method and watch the oven signs, it will reward you with a loaf that makes good afternoons better.
Conclusion
If you’d like another take on a homemade apple-and-cinnamon loaf, this Homemade Apple Cinnamon Bread Recipe – Erhardts Eat is a close cousin worth reading for inspiration. For a classic, community-tested approach, see this Apple Cinnamon Bread Recipe – Allrecipes.
Cinnamon Apple Bread
Ingredients
Method
- Preheat oven to 350°F and grease an 8.5 x 4.5 inch loaf pan.
- In a bowl, whisk together flour, baking powder, and salt; set aside.
- Cream butter and granulated sugar until light; add eggs one at a time.
- Gradually mix in dry ingredients alternating with milk until just combined.
- Combine brown sugar, cinnamon, and chopped apples.
- Layer half of the batter into the pan followed by the apple mixture, then top with the remaining batter and a few more apples.
- Swirl gently with a knife and sprinkle with cinnamon-sugar topping.
- Bake for 45-55 minutes until a toothpick comes out clean.
- Let the loaf cool in the pan for about 10 minutes before removing.
- Whisk confectioners’ sugar with a teaspoon or two of milk until just pourable, then drizzle over the warm loaf.
