Why You’ll Love Apple Cinnamon Loaf Recipe

This loaf brings together two comforting flavors — apple and cinnamon — in one easy bake. It’s approachable for both beginner and more seasoned bakers, thanks to its straightforward process and forgiving nature. With its soft crumb, juicy apple pieces and cozy aroma, it’s perfect for a relaxed morning or a sweet afternoon moment. You’ll love how it fills the house with that baked‑good warmth even before you take the first bite.

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
unsalted butter, softened
granulated sugar
large eggs
vanilla extract
buttermilk
peeled and finely chopped apples (about 2 medium apples)
chopped walnuts or pecans (optional)

Directions

Preheat your oven to 350°F (about 175°C). Prepare a 9×5‑inch loaf pan: grease it thoroughly or line it with parchment paper for easier removal.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon until well combined.
In a large mixing bowl, cream the softened butter and sugar until the mixture becomes light and fluffy. An electric mixer is helpful, though a whisk and some elbow grease will work.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract until smooth.
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Begin and end with the flour mixture. Mix gently until just combined — over‑mixing can lead to a tougher loaf.
Fold in the chopped apples and, if using, the nuts. This adds texture and bursts of flavor throughout the loaf.
Transfer the batter to the prepared loaf pan, spreading it evenly. Tap the pan gently on the counter to remove any large air bubbles.
Bake for about 50‑60 minutes. To check for doneness, insert a toothpick into the center of the loaf — it should come out clean or with just a few moist crumbs.
Once baked, let the loaf cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Servings and timing

Preparation time: about 15 minutes
Baking time: about 50–60 minutes
Yield: approximately 10‑12 slices

Variations

Swap the walnuts or pecans for almonds, hazelnuts or pecan halves for a different nutty texture, or leave them out entirely for a nut‑free version.
Use a mix of apple varieties for slightly different flavor and texture — for example, a crisp Honeycrisp with a firmer structure, or a tart Granny Smith for extra bite.
Add a teaspoon or two of ground nutmeg or cardamom to the dry ingredients for a more spiced flavor profile.
You could drizzle a simple vanilla glaze over the cooled loaf (powdered sugar + milk + vanilla) for extra sweetness if desired.
For a health‑forward twist: use part whole‑wheat flour (e.g., half all‑purpose, half whole wheat) and reduce the sugar slightly.

Storage/Reheating

Once cooled, store the loaf wrapped in plastic wrap or kept in an airtight container. At room temperature it will stay fresh for about 3‑4 days. If refrigerated, it can keep up to one week. For longer storage, wrap tightly in plastic wrap and then in foil and freeze for up to 3 months. To reheat: slice a piece and warm it in the oven at around 150‑160 °C (300‑325°F) for 5‑10 minutes, or microwave a slice for 20‑30 seconds for a quick warm treat.

FAQs

What type of apples work best for this loaf?

Firm, crisp apples such as Granny Smith or Honeycrisp are ideal because they hold their texture when baked and provide a nice contrast to the soft crumb.

Can I make the loaf in a different size pan?

Yes — if you have a similar volume pan (for example, around 8×4 or 9×5 inches), it will work, but you may need to adjust baking time slightly (less time for a smaller loaf, or more time if deeper batter).

Can I use yogurt instead of buttermilk?

Yes, you can substitute plain yoghurt or sour cream in equal measure for buttermilk. The result will still be moist and tender.

Is it possible to make this recipe vegan?

With adjustments, yes. You’d replace the butter with a plant‑based alternative, use flax‑eggs (ground flax + water) for the eggs, and swap the buttermilk for almond milk with a splash of vinegar.

Can I add other fruits or berries?

You could. Diced pears, chopped peaches or even berries could be folded into the batter. Just keep an eye on moisture — fruits with a lot of liquid may affect baking time and texture.

How do I know when the loaf is done baking?

Insert a toothpick or skewer into the center — if it comes out clean or with just a few moist crumbs (but no raw batter), it’s done. The top should be golden‑brown and the loaf should have slightly pulled away from the pan edges.

Can I prepare the batter ahead of time?

Yes. You can mix everything up to the point of baking, cover the loaf pan and refrigerate for a few hours or overnight, then bake when you’re ready. If chilled, you might need to add a few minutes to the bake time.

What’s the best way to slice and serve it?

Let the loaf cool fully to room temperature (ideally on a wire rack) so it holds its shape when sliced. Then use a serrated knife to cut even slices. Serve plain, or lightly toasted with butter, or even with a scoop of vanilla ice cream.

Can I make mini loaves or muffins from this batter?

Yes — you could divide the batter into mini loaf pans or muffin tins. Adjust bake time: muffins might take around 20‑25 minutes, mini loaves around 30‑35 minutes depending on size.

Conclusion

This apple cinnamon loaf is a warm, inviting bake that combines the simplicity of a traditional loaf with the cozy flavors of autumn. It manages to be both comforting and versatile — perfect for breakfast, snack time, or a casual dessert. With its straightforward process and delightful outcome, it’s a recipe you’ll turn to again and again.

Apple Cinnamon Loaf