Why You’ll Love Apple Cinnamon Bread Recipe

Every bite delivers soft, juicy apple chunks that provide natural sweetness and texture.
The cinnamon spice complements the apples beautifully, giving a cozy flavor profile.
It’s rich enough to feel like a dessert but simple enough to serve for breakfast or brunch.
It uses readily available ingredients and minimal fuss, making it ideal for home bakers.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All‑purpose flour
Baking powder
Baking soda
Salt
Ground cinnamon
Granulated sugar
Brown sugar
Eggs
Milk or buttermilk
Vegetable oil or melted butter
Vanilla extract
Apples (e.g., Granny Smith or Honeycrisp), peeled, cored and chopped
Optional: extra cinnamon sugar for topping

Directions

Preheat your oven to the specified temperature and grease a loaf pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt and ground cinnamon.
In a separate large bowl, whisk the sugars, eggs, milk (or buttermilk), oil (or melted butter) and vanilla extract until smooth.
Pour the dry ingredients into the wet ingredients and stir just until combined. Avoid over‑mixing.
Fold in the chopped apples, making sure they are evenly distributed.
Transfer the batter into the prepared loaf pan and smooth the top. If desired, sprinkle a little cinnamon sugar on top for extra crunch and flavor.
Bake until a toothpick inserted into the center comes out clean (or with a few moist crumbs), and the loaf is golden on top.
Allow the bread to cool in the pan for about 10–15 minutes, then turn it out onto a wire rack and cool further before slicing.

Servings and timing

Servings: Approximately 10–12 slices.
Preparation time: ~15–20 minutes.
Baking time: ~50–60 minutes (check doneness starting at ~50 minutes).
Cooling time: ~15–20 minutes before slicing.

Variations

Swap half the apples for pears for a slightly different fruit flavor.
Add ½ cup chopped nuts (pecans or walnuts) for crunch.
Stir in ½ cup raisins or dried cranberries for extra texture and sweetness.
Instead of plain topping, drizzle a light icing made of powdered sugar and milk over the cooled loaf.
For a whole‑wheat twist, substitute up to half the all‑purpose flour with whole‑wheat flour (expect a denser crumb).

Storage/Reheating

Store the bread at room temperature, wrapped in plastic wrap or in an airtight container, for up to 2 days.
To keep longer (up to 4–5 days), wrap and refrigerate; bring slices to room temperature or warm briefly in the microwave (about 15–20 seconds) before serving.
For longer storage, wrap the loaf tightly and freeze for up to 2–3 months. Thaw overnight in the fridge or at room temperature, then warm as desired before slicing.

FAQs

What type of apples work best for this recipe?

Use firm apples that hold their shape when baked, such as Granny Smith, Honeycrisp or Fuji. They deliver good texture without turning mushy.

Can I use frozen chopped apples instead of fresh?

You can, but be sure to thaw and drain excess moisture first so the batter isn’t too wet. Fresh apples yield the best texture.

How can I tell when the bread is done?

Insert a toothpick into the center—if it comes out with just a few moist crumbs (not raw batter), the loaf is done. The top should also be golden‑brown.

Can I halve the recipe to make a smaller loaf?

Yes—adjust the ingredient quantities accordingly and use a smaller pan (for example, an 8×4 inch loaf pan). Baking time may be slightly shorter, so check earlier.

Can I make this bread gluten‑free?

You can substitute a 1‑to‑1 gluten‑free flour blend, but results may vary in texture. You may need to slightly reduce the liquid or add a small binder like xanthan gum depending on the blend.

Is this bread suitable for breakfast or more for dessert?

It works for both! The presence of apples and cinnamon makes it great for breakfast or brunch, and the sweetness lets it serve as an afternoon treat or dessert.

Can I mix in other spices besides cinnamon?

Yes—consider adding ¼ teaspoon nutmeg or allspice along with the cinnamon for a deeper fall flavor profile.

How thick should the slices be when serving?

Slices about 1 cm (½ inch) thick work nicely. If you slice too thin, the bread may feel a bit dry; slightly thicker slices retain moisture better.

Can I use butter instead of oil?

Yes—melted butter can be used in place of oil for richer flavor. Use the same quantity, but allow it to cool slightly before mixing so it doesn’t cook the eggs.

Can I make muffins instead of a loaf?

Absolutely—divide the batter into a greased or lined muffin tin and bake for ~20–25 minutes, or until a toothpick comes out clean. Adjust timing accordingly and begin checking around 20 minutes.

Conclusion

If you’re looking for a homey, comforting bread that brings together tender apples and warm cinnamon, this apple cinnamon bread is an excellent choice. Whether you serve it for breakfast, brunch or a cozy snack, it strikes the right balance of sweetness, spice and fruit. With straightforward ingredients, simple preparation and plenty of flavor, it’s sure to become a repeat favorite. Enjoy baking and savoring every slice!

Apple Cinnamon Bread