Apple Cinnamon Bread is filled with soft brown sugar, cinnamon, and chunks of fresh, juicy apple. This apple bread is a delicious, must-make fall treat.
This cinnamon apple bread is a perfect breakfast bread to have with a good, hot cup of coffee or tea. Serve it at brunch or as dessert after having some hot Italian Lentil Soup. This bread is pretty much good what ever time you eat it.
The smell of this apple bread baking in the oven is tantalizing. The warm aroma of cinnamon fills the air and mixes with luscious apples. It’s better than any fall scented candle out there. Your entire house will smell like a bakery.
My kids were begging to eat this apple and cinnamon bread right as it came out of the oven. We had to wait, inconveniently and impatiently, for it to cool down first before we could devour it. This bread was beautiful as it sat on the counter to cool.
Let me tell you, though, this bread was worth that wait.
This bread is so soft and sweet and perfectly “fall.” It makes me think of these Pumpkin Chocolate Chip Cookies. Or on those warmer fall days try Apple Cider Slushies, a frosty drink to help cool you down. If fall had a flavor I think it would be cinnamon, apple, and pumpkin!
My favorite part about this apple bread was that it was topped with a sprinkling of sweet, white sugar and a bunch of cinnamon to give it a slightly crisp, delicate crust. Sooo goood!
What are the Best Apples to Use for Apple Bread?
I love to bake with Granny Smith apples! So I chose those for this recipe because of their tartness. But other apples that would work well are Gala, Pink Lady, Braeburn, Honeycrisp, or Golden Delicious. You can even try mixing apples.
Apple Cinnamon Bread Ingredients
- Flour: All-purpose flour.
- Baking Powder
- Cinnamon: You will need to use ground cinnamon. The bread needs cinnamon in the recipe plus more for the top.
- Salt: fine kosher or fine sea salt.
- Butter: Unsalted butter
- Brown Sugar: Light brown sugar works well.
- Sugar: Granulated white sugar for inside the bread and also some to sprinkle on top.
- Eggs: I really like pasture-raised eggs.
- Vanilla: Be sure to use vanilla extract and not imitation vanilla flavoring.
- Milk: I used whole milk.
- Apple: I used 2 medium Granny Smith apples.
How to Make Apple Cinnamon Bread
- Preheat oven to 350 degrees.
- Coat the inside of a 9×5 loaf pan with a little butter. Line the inside with parchment then spray with non-stick cooking spray.
- In a medium bowl, whisk together flour, cinnamon, salt, and baking powder. Set this to the side.
- In the bowl of a stand mixer, cream together brown sugar, granulated sugar, and softened butter over medium speed. Mixture will be crumbly, keep mixing till it comes together.
- Add in vanilla and eggs, combine. Next add in milk.
- Turn mixer to low and slowly add in flour, mixing between adding it in.
- Remove bowl from the mixer and gently hand stir in the chopped apples.
- Pour mixture into the prepared loaf pan. Combine cinnamon and sugar together and sprinkle on top of bread.
- Bake for 50-55 minutes, until a toothpick inserted in the center of the bread comes out with a few crumbs attached.
- Let the bread rest in the loaf pan until cool, about 15-20 minutes. Transfer to a cooling rack.
Apple Cinnamon Bread Recipe Tips
- Use the butter wrapper to coat the inside of the loaf pan.
- Your apple pieces don’t need to be exactly the same size, just chop them into chunks.
- I used a vegetable peeler to peel the skin off the apples. Then I used an apple corer/slicer to cut the apple into slices before cutting them into small chunks.
- I used a metal baking pan, if you use glass the cooking times may be different. Check the bread after 30 minutes of cooking and then every 5-10 minutes to make sure it does not overcook.
- This part is difficult, but make sure to let this bread cool in the pan before trying to remove it or it may fall apart.
- Serve this cinnamon bread with a scoop of ice cream or a warm mug of coffee.
Storage Instructions for Apple Cinnamon Bread
- How to Refrigerate Apple Cinnamon Bread : Let the apple bread cool and put in a glass container or BPA-free airtight plastic container or zipper bag. The bread should last about 3-4 days in the fridge or 2-3 days on the counter.
- How to Freeze Apple Cinnamon Bread: Let the apple bread cool off completely before putting into an airtight glass, BPA-free freezer-safe bag or freezer-safe plastic container. Make sure to label with the recipe name and date. It should last about 3 months in the freezer.
- How to Thaw Frozen Apple Cinnamon Bread : Thaw the frozen bread on a plate in the refrigerator overnight and bring to room temperature (or pop in the microwave for a few seconds) before serving.
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Apple Cinnamon Bread
Ingredients
For the Bread
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 2 teaspoons cinnamon ground
- 1/2 teaspoon salt
- 1 cup brown sugar light brown
- 1/4 cup granulated sugar
- 1/2 cup butter softened
- 2 eggs
- 1 tablespoon vanilla extract
- 1/2 cup milk
- 2 Granny Smith apples medium, peeled, and chopped
Cinnamon Sugar Topping
- 2 tablespoons granulated sugar
- 1 teaspoon cinnamon ground
Instructions
- Preheat the oven to 350 degrees.
- Coat the inside of a 9×5 loaf pan with a butter. Line the inside with parchment then spray with non-stick cooking spray.
- In a medium bowl, whisk together flour, cinnamon, salt, and baking powder. Set this to the side.
- In the bowl of a stand mixer, cream together brown sugar, granulated sugar, and softened butter over medium speed. Mixture will be crumbly, keep mixing till it comes together.
- Add in vanilla and eggs, combine. Next add in milk and mix until combined.
- Turn mixer to low and slowly add in flour, mixing between adding it in.
- Remove bowl from the mixer and gently hand stir in the chopped apples.
- Pour mixture into the prepared loaf pan. Combine cinnamon and sugar together and sprinkle on top of bread.
- Bake for 50-55 minutes, until a toothpick inserted in the center of the bread comes out with a few crumbs attached.
- Let the bread rest in the loaf pan until cool, about 15-20 minutes. Transfer to a cooling rack.
Notes
- Use a vegetable peeler to peel the skin off the apples.
- Allow bread to cool down before removing it from the pan to ensure it doesn’t fall apart.
- Store apple bread at room temperature for 2-3 days or the refrigerator for 3-4 days.
Nutrition
Did you make this recipe?
Please let me know how it turned out!
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Solid crowd pleaser – every time!!!
I think this is the best apple bread to make during the fall everyone always loves it. Thank you, Matt.
THIS APPLE BREAD IS THE BEST!!!!!!
Thx Chloe, my family really likes it too 🙂
Love it. It’s a keeper. Moist and flavorful. I made it without the 1/4 cup of granulated sugar. It’s delicious.
We really love this apple bread also, Jeab. I’ll have to try it with the reduced sugar, thanks for the tip and for the comment.
This turned out moist and delicious and that cinnamon sugar topping was the perfect finishing touch. My family loved this recipe and I will be making it again!
Oh good, I am so happy this turned out so well for you Sheby and that your family loved it. This is our favorite sweet bread to make in the fall. Thanks!!
Does this recipe freeze well?
Yes, this apple bread can be frozen and freezes well. Just let it come to room temperature then wrap it with plastic wrap or aluminum foil (for a little extra protection) and place into an airtight freezer safe container. My biggest tip is to make sure to write what recipe it is and the date. It will last in the freezer for about 3 months. When you are ready to eat it, just let it thaw at room temp until defrosted. Hopefully this helps, Lauren.