This apple cinnamon bread is moist and tender, with a hidden layer of apples and cinnamon sugar inside and a crunchy cinnamon-sugar apple topping. It’s wonderfully fragrant while baking and makes a comforting treat for breakfast or afternoon coffee.
It’s also a fun recipe to make with children — there are simple steps for measuring, mixing, and layering, and kids can help assemble the bread in the loaf pan.
How to Make the Apple Bread
Preheat the oven to 350°F. Grease a 9×5-inch loaf pan and line the bottom and long sides with parchment paper, leaving a small overhang for easy removal.
Peel and dice the apples into small chunks. In a small bowl, combine the brown sugar and cinnamon and set aside.
In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, cream the butter and white sugar together until light and fluffy, about 2–3 minutes. Add the vanilla and eggs and mix until combined. Stir in the flour and baking powder just until they begin to come together, then add the milk and mix until the batter is smooth and uniform.
Pour half of the batter into the prepared loaf pan, spread it evenly, then add half the diced apples. Sprinkle half of the brown sugar–cinnamon mixture over the apples and gently press them into the batter with the back of a spoon or spatula.
Top with the remaining batter, then the remaining apples and the rest of the brown sugar–cinnamon mixture. Press gently so the apples are slightly embedded in the top layer of batter.
Bake for about 55 minutes, or until a toothpick inserted in the center comes out clean. Allow the bread to cool in the pan for 10 minutes, then lift it out using the parchment overhang and transfer to a wire rack to cool completely.
Storing the Bread
This bread is at its best the day it’s baked. To store, wrap it lightly with plastic wrap or place it in an airtight container and keep at room temperature for up to three days. Note that the crunchy top will soften after the first day but the bread will still taste great.
What Type of Apples Should I Use?
You can use any apple variety you prefer. Unlike pies that require firmer baking apples to hold shape, this loaf works well with both baking and eating apples since the fruit softens within the batter. Choose sweeter varieties for a milder tartness or a tart apple like Granny Smith for more contrast.
Bake this loaf on your own or with kids — either way, it’s a satisfying, cozy treat. Enjoy slices plain or warmed with a pat of butter.
If you make this bread, tag the author on Instagram @jessiebakestreats and leave a review below if you like — feedback is always appreciated!
You Might Also Enjoy
- Apple Cinnamon Muffins with Cinnamon Streusel Topping
- Pumpkin Bread with Streusel Topping
- Apple Cinnamon Oatmeal Cookies
- Cinnamon Swirl Buttermilk Loaf
- Apple Crisp Danishes
Apple Cinnamon Bread
Jessie M
Pin Recipe
Ingredients
- 1 & 1/2 C apples, cut into small pieces about 1 large apple
- 1/2 C brown sugar
- 1 & 1/2 tsp ground cinnamon
- 1/2 C butter at room temperature
- 2/3 C white sugar
- 2 large eggs at room temperature
- 1 & 1/2 tsp vanilla extract
- 1 & 1/2 C all-purpose flour
- 1 & 1/2 tsp baking powder
- 1/2 C milk
Instructions
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Preheat oven to 350°F. Grease and line a loaf pan with parchment paper.
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Peel and cut the apple into small chunks and set aside.
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In a small bowl, whisk together the brown sugar and cinnamon; set aside.
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In a stand mixer (or by hand), beat the butter and white sugar until light and fluffy, about 2–3 minutes.
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Add the eggs and vanilla and mix until combined.
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Add the flour and baking powder and mix briefly, then add the milk and mix until the batter is combined.
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Pour half the batter into the loaf pan.
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Add half the apples over the batter and gently press them down. Sprinkle half the brown sugar–cinnamon mixture over the apples.
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Top with the remaining batter, then the remaining apples and brown sugar mixture.
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Bake for about 55 minutes, or until a toothpick inserted in the center comes out clean.
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Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Enjoy!