Cinnamon Apple Bread

If you’re after an easy, cozy treat, this cinnamon apple bread is exactly what you need. It’s packed with cinnamon-spiced apple chunks, baked right into a soft, tender loaf that feels like a warm hug with every bite. All the cozy fall flavors come together perfectly in this one loaf, making it a family favorite for breakfast, snack, or even dessert.

The soft, buttery crumb of this apple bread feels almost cake-like and pairs wonderfully with the caramel tones of brown sugar, cozy cinnamon, and the fresh tartness of juicy apples. It definitely hits all the fall flavor notes!

The top is sprinkled with a crisp layer of brown sugar and cinnamon that gives a nice texture contrast. Then, the cinnamon glaze adds a sweet and spicy finish that’s reminiscent of apple pie—but with a little less sweetness. This cinnamon apple bread is an all-around crowd-pleaser that’s easy to bake and perfect for the season.

Ingredients and Easy Swaps

• 1-1/2 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened (1 stick)
• 1/2 cup granulated sugar
• 2 teaspoons vanilla extract
• 2 large eggs
• 1/2 cup milk
• 1/2 cup light brown sugar, packed
• 1-1/2 teaspoons ground cinnamon
• 1 large apple, peeled, cored, and chopped into small pieces
• 2 tablespoons brown sugar
• 1/4 teaspoon ground cinnamon
• 3/4 cups confectioners’ sugar
• 1/4 teaspoon ground cinnamon
• 2 tablespoons water

Step-by-Step Instructions

1. Preheat oven to 350°F and grease and flour an 8.5 x 4.5-inch loaf pan.
2. Whisk together the flour, baking powder, and salt in a medium bowl.
3. Beat softened butter, granulated sugar, and vanilla with a mixer on medium-high until smooth, pale, and fluffy, scraping the bowl as needed (about 3–4 minutes).
4. Add eggs one at a time, beating each in fully.
5. With the mixer on low, alternate adding half the flour mixture and half the milk, then the remaining flour and milk; mix just until combined.
6. Peel, core, and chop the apple into small to medium pieces.
7. In a bowl, stir together the brown sugar, ground cinnamon, and chopped apples; set aside.
8. Mix the topping by combining brown sugar and ground cinnamon in a small bowl.
9. Pour half the batter into the prepared pan and spread half the apple mixture over it; swirl gently with a knife or skewer to marble.

10. Add the remaining batter and remaining apple mixture, swirl gently a few times, then sprinkle the cinnamon-sugar topping over the loaf.

    

11. Bake at 350°F for 45–55 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
12. Let the loaf cool in the pan for 15–20 minutes.
13. Whisk together the glaze ingredients while the bread cools.
14. Remove the bread from the pan to a wire rack, drizzle the glaze over the top, and let cool completely before slicing.

Tips for Perfect Results

• I recommend cutting the apples into small to medium-sized pieces. This helps them bake evenly and spread flavor throughout.
• You can keep your cinnamon apple bread fresh at room temperature, covered, for 2 to 3 days.
• Don’t feel stuck to baking apples only — any apples you like, from crisp galas to tart granny smiths, can make this recipe your own.
• This recipe is similar to Dutch apple bread. The top has cinnamon sugar instead of the traditional streusel, but it gives a delightful crunch and sweet spice.
• If you want to easily lift the bread out of the pan after baking, try making a parchment paper sling. Just place strips of parchment across the pan lengthwise and widthwise so they hang over the edges. Grease the paper with cooking spray first. Then, once the bread is baked, just lift it out using the parchment handles.

• Again, cut those apples into nice bite-sized pieces. Small to medium dice works best.
• You’ll want to keep this bread covered at room temp up to 3 days for perfect freshness.
• Any apple variety works, so pick your favorite — whether it’s sweet, tart, or somewhere in between.
• Think of this like a Dutch apple bread, but instead of a streusel, you get a sweet cinnamon sugar topping that’s just as good.
• Making a parchment sling is a great hack to get your loaf perfectly out of the pan without any sticking or crumbling. Don’t skip this trick if you can!

Flavor Variations and Mix-Ins

While most apples shine in this recipe, some stand out as baking staples. I love Braeburn, Jonagold, Honey Crisp, and Granny Smith for their firmness and balanced flavors.

• Honey Crisp: These are juicy with the perfect mix of sweet and tart, and hold up nicely when baked. They’re sometimes pricier but worth every penny.
• Granny Smith: A classic favorite for baking and pies, these green apples bring tartness that makes the bread taste bright.
• Braeburn: Crisp and flavorful, Braeburn apples have a nice balance of sweet and tart and work beautifully in baked goods.
• Jonagold: These big apples have a thin skin and a sweet-tart flavor that makes them an excellent choice for cooking.

• Pink Lady: Tart up front with a sweet finish, these add a lovely zing. When they’re less balanced, they may be sold as ‘Crispps.’

Storing, Freezing, and Reheating

Your cinnamon apple bread will stay fresh on the counter, covered, for about 2 to 3 days. If you want it to last longer, store it in the fridge inside an airtight container or well wrapped for up to 6 days.

Freezing is a great option for busy households. Once the bread is completely cool, wrap it tightly in plastic wrap, then aluminum foil, and pop it into an airtight container or a resealable freezer bag. Keep it frozen for 1 to 2 months without losing any flavor or moisture.

Make sure to wrap it tightly so it won’t get freezer burn.

When you’re ready, thaw it overnight in the fridge, then bring it to room temperature before serving. If you want to enjoy it warm, pop it in a 300°F oven for a few minutes.

Want more quick bread ideas? Check out these favorites:

• Easy Banana Bread
• Pumpkin Bread with Chocolate Chips
• Lemon Zucchini Bread
• Cranberry Orange Bread
• Buttermilk Biscuits

• Vegan Cornbread

Equipment

• Loaf Pan (81/2″ x 41/2″)
• Stand Mixer, Kitchen Aid artisan 3.5 Qt
• Electric Hand Mixer

Instructions 

1. Start by preheating the oven to 350 degrees Fahrenheit. Grease and flour an 8.5 x 4.5 inch loaf pan so your bread doesn’t stick.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set this dry mix aside for now.
3. Using a mixer with a paddle attachment, beat butter, sugar, and vanilla on medium-high speed until the mixture is smooth, creamy, and lighter in color—about 3 to 4 minutes. Don’t forget to scrape down the sides and bottom of your bowl so everything is well mixed.
4. Add eggs one at a time, beating in each fully before adding the next.
5. With the mixer on low, alternate adding half the flour mixture and half the milk, then finish with the remaining flour and milk. Mix just until everything is combined.
6. In a separate bowl, stir together the brown sugar, cinnamon, and chopped apples. Set aside until ready to fold.
7. Make your topping by mixing the brown sugar and cinnamon in a small bowl. Keep it close for sprinkling later.
8. Pour half the batter into the prepared pan. Spread half the apple mixture over the top. Using a knife or skewer, swirl the apple mixture gently into the batter to create a pretty marbled effect. Don’t over-swirl; you want that thick, beautiful layer of fruit inside.
9. Add the rest of the batter and then the remaining apple mixture, swirling gently again a few times to combine. Sprinkle the cinnamon sugar topping over everything.
10. Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean or with only a few moist crumbs attached, thanks to those juicy apples.
11. Remove the loaf from the oven and let it cool in the pan for 15-20 minutes. Meanwhile, whisk together the glaze ingredients. Remove the bread from the pan onto a wire rack, then drizzle the glaze over the top. Let it cool fully before slicing to enjoy every perfect bite.

Notes

• For best texture, dice your apples into small to medium chunks so they bake evenly and spread flavor throughout.
• Apple bread will keep fresh at room temperature, well covered, for up to 3 days.
• Feel free to experiment with different apple varieties—from crisp galas to tangy granny smiths, any apple works here.
• This recipe shares some similarities with Dutch apple bread. Instead of a traditional streusel, it gets its sweet crunch from cinnamon sugar sprinkled on top.
• To easily remove the bread from your pan without hassle, create a parchment paper sling by placing strips of parchment paper lengthwise and widthwise across your pan. Grease the parchment with cooking spray first. When your bread is done, lift it out easily using the parchment ‘handles.’

Frequently Asked Questions

Great question! Apples come in all shapes and sizes, so it’s about finding the right volume. For this cinnamon apple bread, aim for about 1 1/2 to 2 cups of chopped apples. That usually comes from one large apple, around 3.5 inches in diameter.

I do recommend peeling the apples before adding—they bake better and give the bread a more tender texture.

If your bread turns out dense, it often means the batter was overmixed or the flour choice wasn’t right. Stick to all-purpose flour and mix just enough to combine for the best crumb.

Don’t worry if your bread has cracks on top. That’s totally normal! Quick breads often crack as the crust sets before the inside finishes rising. It just adds to its rustic charm.

Your cinnamon apple bread is fully baked when a toothpick or cake tester poked into the center comes out clean or with just a few moist crumbs, thanks to the soft apples.

For an extra check, you can use an instant-read thermometer—the bread is done at an internal temperature of 200°F.