Apple Cinnamon Bread

There’s something special about baking a loaf of apple cinnamon bread on a cool afternoon.

As the apples soften and the cinnamon bakes into the buttery batter, the whole kitchen fills with the warm, familiar scent of fall.

It’s the kind of recipe that invites you to slow down, pour a cup of coffee or tea, and enjoy a homemade treat fresh from the oven.

This Apple Cinnamon Quick Bread is one of those recipes you’ll come back to all season long. It’s wonderfully moist, filled with tender apples, and layered with a sweet cinnamon swirl that makes every slice feel extra special.

Best of all, it comes together with simple pantry staples—no yeast, no complicated steps, just an easy homemade loaf that’s perfect for breakfast, an afternoon snack, or dessert.

Why You’ll Love This Recipe

This apple cinnamon bread is the kind of recipe that’s simple to make but tastes like it came from your favorite neighborhood bakery.

Soft, buttery, and perfectly moist thanks to butter and applesauce, giving every slice a tender, cake-like crumb.
Loaded with fresh apples so you get juicy bites of fruit throughout the loaf.
A sweet cinnamon swirl adds warm spice and rich flavor in every slice.
Easy to make with everyday ingredients and no yeast required.
Perfect any time of day, whether you’re serving it for breakfast, dessert, or with an afternoon cup of coffee.
Easy to customize with your favorite apple varieties, or bake it as muffins or mini loaves.
Great for meal prep because it stays fresh for days and freezes beautifully.

For the Apple Filling

Apples – Fresh apples are the star of this recipe, adding juicy bites and natural sweetness to every slice. Both tart and sweet varieties work well, but choose firm apples that hold their shape while baking.
Brown Sugar – Light or dark brown sugar sweetens the apples while adding a subtle caramel flavor that pairs perfectly with cinnamon.
Ground Cinnamon – Coats the apples with warm spice and creates the signature cinnamon swirl running through the center of the loaf.

For the Bread Batter

All-Purpose Flour – Forms the base of the loaf and gives the bread its soft, sturdy structure.
Ground Cinnamon – Adds cozy warmth throughout the batter, complementing the apple filling.
Ground Nutmeg – A small amount enhances the cinnamon and gives the bread an extra layer of fall flavor.
Baking Powder & Baking Soda – These leavening agents help the loaf rise and create a light, tender crumb.
Salt – Balances the sweetness and brings out the flavors of the apples and spices.
Unsalted Butter – Provides richness and creates a moist, buttery texture.
Granulated Sugar – Sweetens the batter while helping produce a soft, cake-like crumb.
Eggs – Add structure, moisture, and richness while helping the loaf bake evenly.
Unsweetened Applesauce – Keeps the bread exceptionally moist and adds a subtle apple flavor without making it heavy.
Pure Vanilla Extract – Rounds out the flavors and enhances the sweetness of the apples and cinnamon.
Whole Milk – Brings the batter together and helps create a soft, tender loaf with a delicate crumb.

Instructions

Step 1: Prepare the apples
Start by combining the chopped apples with brown sugar and cinnamon. Toss everything together until the apples are evenly coated, then set them aside while you prepare the batter.

Step 2: Mix the dry ingredients
In a large bowl, whisk together the flour, cinnamon, nutmeg, baking powder, baking soda, and salt. This helps evenly distribute the spices and leavening ingredients throughout the loaf.

Step 3: Cream the butter and sugar
Using a hand mixer or stand mixer, beat the softened butter and granulated sugar together until smooth and creamy, about 3 minutes. Add the eggs one at a time, mixing until combined, then blend in the applesauce and vanilla extract.

Step 4: Make the batter
Add the dry ingredients to the wet mixture and slowly mix while pouring in the milk. Mix just until everything is combined, being careful not to overmix. The batter should be thick and slightly sticky.

Step 5: Layer the bread
Spread half of the batter into a prepared 9×5-inch loaf pan. Add the cinnamon-coated apples on top, including any extra cinnamon sugar juices from the bowl. Cover with the remaining batter and gently spread it out. Use a knife to swirl the batter through the center for a beautiful cinnamon apple ribbon.

Step 6: Bake the loaf
Bake at 350°F (177°C) for 60–75 minutes. After about 30 minutes, loosely cover the bread with aluminum foil to prevent the top from browning too quickly. The loaf is ready when a toothpick inserted in the center comes out clean.

Step 7: Cool and serve
Allow the bread to cool completely in the pan placed on a wire rack before slicing. Once cooled, cut into slices and enjoy with coffee, tea, or as a sweet homemade snack.

Step 8: Store leftovers
Cover the loaf and store it at room temperature for up to 2 days, or refrigerate for up to 1 week. You can also freeze the cooled bread for up to 3 months for a make-ahead treat.

Apple Cinnamon Bread

Packed with tender apple pieces and warm baking spices, this Apple Cinnamon Quick Bread is soft, rich, and wonderfully moist with a texture that's somewhere between a loaf cake and classic quick bread. Every slice features a delicious cinnamon apple layer swirled through the center. Both tart and sweet apples work well, but choose varieties that stay firm while baking. You can also use the same batter to make muffins or mini loaves—see the notes for details.

Print Pin

Course: Breakfast, Dessert

Cuisine: American

Keyword: Apple Cinnamon Bread

Prep Time: 25

Cook Time: 1 10

Total Time: 1 35

Servings: slices

Notes

Ingredients

Apple Filling

1 and 1/2 cups (180g) peeled & chopped apples (1/2 inch chunks; you need about 2 medium apples)
1/3 cup (67g) packed light or dark brown sugar
1 and 1/2 teaspoons ground cinnamon

Bread Batter

1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
3/4 cup (150g) granulated sugar
2 large eggs, at room temperature
1/3 cup (80g) unsweetened applesauce, at room temperature*
1 teaspoon pure vanilla extract
1/2 cup (120ml) whole milk, at room temperature

Instructions

Position the oven rack in the lower third of the oven, just below the center, and preheat to 350°F (177°C). Lightly coat a 9×5-inch loaf pan with nonstick cooking spray.
Prepare the apples: In a medium bowl, combine the chopped apples, brown sugar, and cinnamon. Stir until the apples are evenly coated, then set aside.
Mix the dry ingredients: In a large bowl, whisk together the flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
Cream the butter and sugar: Using a hand mixer or stand mixer fitted with a paddle or whisk attachment, beat the softened butter and granulated sugar on high speed for about 3 minutes, until light and creamy.
Add the eggs and beat on medium speed until blended. Scrape down the sides and bottom of the bowl as needed.
Mix in the applesauce and vanilla extract on medium speed. The mixture may appear curdled or slightly lumpy, which is completely normal.
Add the dry ingredients to the wet mixture. With the mixer on low speed, slowly pour in the milk. Mix only until everything comes together, being careful not to overwork the batter. If needed, give the batter a final stir by hand to remove any dry pockets. The finished batter will be thick, sticky, and should measure about 3 cups.
Spread about half of the batter evenly into the prepared loaf pan. Spoon the apple mixture, along with any cinnamon-sugar syrup left in the bowl, over the batter. Top with the remaining batter, spreading it gently to cover the apples completely. Run a knife through the center of the batter to create a swirl.
Bake for 60–75 minutes. After 30 minutes, loosely tent the loaf with aluminum foil to prevent excessive browning on the top and sides. Since this is a substantial loaf, baking times can vary. Start checking at 60 minutes by inserting a toothpick into the center. It's ready when the toothpick comes out clean. This loaf typically takes 70 minutes.
Remove the bread from the oven and let it cool completely in the pan on a wire rack.
Once fully cooled—or nearly cooled—slice and serve. Cutting while the loaf is still warm may cause it to crumble.
Store covered at room temperature for up to 2 days, or refrigerate for up to 1 week.

Save

1. Can I use any type of apple for this Apple Cinnamon Quick Bread?

Yes! This loaf works well with both tart and sweet apples. I personally love using Granny Smith apples because they add a nice contrast to the sweet cinnamon batter, but Honeycrisp, Fuji, and Pink Lady apples are also delicious. The main thing is to avoid soft apples that break down too much while baking.

2. Can I make this recipe without applesauce?

Absolutely. The applesauce helps keep the bread soft and moist, but you can easily swap it with the same amount of plain yogurt or sour cream. The texture will still be tender and delicious.

3. Why do I need to cover the bread with foil while it bakes?

This is a large loaf, so the top can brown before the center is fully baked. Loosely covering it with aluminum foil halfway through baking helps the bread bake evenly while keeping the crust from becoming too dark.

4. Can I turn this recipe into muffins or mini loaves?

Yes! This batter works beautifully for muffins or smaller loaves. Simply divide the batter between your pans, add the cinnamon apples, swirl as directed, and adjust the baking time depending on the size of your pan. Use a toothpick to check when they are done.

5. How should I store leftover apple cinnamon bread?

Keep the bread covered at room temperature for up to 2 days, or store it in the refrigerator for up to 1 week. You can also freeze the cooled loaf for up to 3 months—just thaw it overnight and enjoy whenever you’re craving a homemade slice.