Name: Cinnamon Apple Bread
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1/2 cup (1 stick) unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1 1/2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/2 teaspoon ground cinnamon; 1/4 cup sour cream; 1 1/2 cups peeled and chopped apples (about 1-2 apples); 1/4 cup brown sugar; 1/2 teaspoon ground cinnamon (for topping)

Why You’ll Love Cinnamon Apple Bread Recipe

This bread strikes the perfect balance: it’s moist and tender yet easy to make, with a rich apple-cinnamon flavor that evokes apple pie without being overly sweet. The swirl of brown sugar and apples keeps the crumb soft, while the topping adds a slight crispness complemented by a sweet glaze. It’s great for breakfast, dessert, or snack time — and you can even make it ahead, freeze it, and have a delicious loaf ready when you need it.

Ingredients

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

1½ cups all-purpose flour
1½ teaspoons baking powder
½ teaspoon salt
½ cup unsalted butter, softened
½ cup granulated sugar
2 teaspoons vanilla extract
2 large eggs
½ cup milk

Apple Mixture:
½ cup light brown sugar, packed
1½ teaspoons ground cinnamon
1 large apple, peeled, cored, and chopped into small pieces

Topping:
2 tablespoons brown sugar
¼ teaspoon ground cinnamon

Glaze:
¾ cup confectioners’ sugar
¼ teaspoon ground cinnamon
2 tablespoons water

Directions

Preheat the oven to 350°F (175°C). Grease and flour an 8.5 × 4.5 inch loaf pan.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a mixing bowl, beat the softened butter, granulated sugar, and vanilla extract on medium-high speed until smooth and pale (about 3–4 minutes), scraping the bowl as needed.
Beat in the eggs one at a time until fully incorporated.
With the mixer on low speed, add half of the flour mixture alternately with half of the milk. Add the remaining flour mixture and milk, mixing just until combined.
In a separate bowl, mix the brown sugar, cinnamon, and chopped apples for the apple mixture. In another small bowl, mix the topping ingredients.
Pour half of the batter into the prepared loaf pan. Add half of the apple mixture and swirl with a knife. Pour in the remaining batter, add the rest of the apple mixture, and swirl again. Sprinkle the topping evenly over the batter.
Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Let the bread cool in the pan for 15–20 minutes. Meanwhile, whisk together the glaze ingredients. Remove the loaf from the pan, drizzle with glaze, and let cool completely before slicing.

Servings and timing

Servings: 10
Prep time: 15 minutes
Cook time: 50 minutes
Total time: 1 hour 5 minutes

Variations

Use different apple varieties such as Granny Smith, Honeycrisp, Braeburn, or Jonagold for different levels of sweetness and texture.
If using salted butter, reduce the added salt by half.
2% milk can replace whole milk without sacrificing moisture.
Omit or reduce the glaze for a less sweet version.
Add chopped nuts like walnuts or pecans to the apple mixture for added texture.

Storage/Reheating

Store at room temperature, covered, for up to 3 days.
Refrigerate in an airtight container for up to 6 days.
To freeze, cool the loaf completely, wrap tightly in plastic wrap and foil or a freezer bag, and freeze for up to 2 months.
To reheat, thaw overnight in the refrigerator and warm in a 300°F (150°C) oven until heated through.

FAQs

Why did my bread turn out dense instead of light and fluffy?

This is usually due to overmixing the batter or using too much flour. Mix just until the ingredients are combined.

Do I need to peel the apples before chopping them?

Yes, peeling the apples gives the bread a smoother texture and more even bite after baking.

Can I use any variety of apples for this recipe?

Yes, but firmer varieties like Granny Smith, Honeycrisp, Braeburn, or Jonagold hold their shape best during baking.

What if I don’t have confectioners’ sugar for the glaze?

You can skip the glaze or substitute with a dusting of powdered sugar or a cinnamon-sugar mix.

How can I tell when the bread is fully baked?

Insert a toothpick in the center. It should come out clean or with a few moist crumbs, but not wet batter.

Why does quick bread crack on the top sometimes?

This is normal — it happens as the top sets before the interior is fully baked and rises. It doesn’t affect the taste.

Can I double this recipe to make two loaves at once?

Yes, just be sure to use two pans and adjust baking time if necessary. Freeze one if you’re not eating both right away.

How do I reheat slices to make them taste fresh?

Warm slices in a 300°F (150°C) oven for a few minutes, or lightly toast for a crisp outside and soft interior.

Will this bread keep if I refrigerate it?

Yes, refrigerating can extend freshness for up to 6 days. Wrap it well to keep it from drying out.

Can I turn this into muffins instead of a loaf?

Yes, divide the batter into muffin tins and bake for about 18–25 minutes, or until a toothpick comes out clean.

Conclusion

Cinnamon Apple Bread is a perfect blend of comfort and simplicity. With its moist, flavorful crumb and spiced apple swirl, it’s a satisfying treat for any time of day. Whether you serve it fresh from the oven or toast a slice for brea

Cinnamon Apple Bread