Apple Cinnamon Bread
Walking the line between a cozy loaf and a decadent cake, this Apple Cinnamon Bread is packed with juicy apples and warm spices!
One note before we get started: Calling it bread is really just the perfect excuse to slice it thick and enjoy dessert for breakfast alongside your morning coffee.
Key ingredients and substitutions
- Apples: Granny Smith are my go-to, but any other tart baking apple would also work well.
- All-purpose flour: Regular all-purpose flour gives the loaf structure without making it heavy.
- Sugar: Granulated sugar for the loaf and brown sugar for the spiced apples and spiced sugar!
- Baking powder: This provides lift and keeps the loaf light, especially important with the moisture from the apples.
- Spices: I opt for a mix of cinnamon, ginger, nutmeg, and cloves, though a pumpkin pie or gingerbread spice blend would be right at home here.
- Milk and sour cream: This combo adds richness and moisture while keeping the crumb soft. The sour cream also brings a subtle tang that balances the sweetness.
Step by step photos
Step 1: Cream the butter and sugar.
Step 2: Add the eggs and vanilla. Mix in half of the dry ingredients.
Step 3: Mix in the milk and sour cream. Then fold in the remaining dry ingredients.
Step 4: Prep the apples and spiced sugar.
Step 5: Add half the batter, followed by half of the apples.
Step 6: Sprinkle with half of the spiced sugar, followed by the remaining batter. Swirl a few times, then add the remaining apples and sugar.
Storage
Once the apple cinnamon bread has cooled completely, wrap it in plastic wrap or place it in an airtight container. Store at room temperature for 2 days or in the refrigerator for up to 5 days.
To freeze your apple loaf cake, wrap it in plastic wrap and then place in a freezer bag. Freeze for up to 3 months. Heat individual slices in the microwave straight from frozen in 15-second bursts.
FAQs
This recipe leans more toward a loaf cake than a traditional quick bread. The texture is rich, buttery and tender.
I prefer Granny Smith for their bright tartness and firm texture, but other apples that hold their shape well during baking include Honeycrisp and Braeburn.
The most common reason for a sunken apple loaf is underbaking. If a toothpick inserted into the center comes out wet or with uncooked batter, the bread needs more time in the oven.
Too many apples or excess liquid from the mixture can also weigh down the batter, causing the loaf to collapse. And make sure to avoid overmixing, which develops excess gluten, resulting in a dense or sunken texture.
Apple Cinnamon Bread Recipe
- Total Time: 1 hour 20 minutes
- Yield: 1 loaf
Description
Ingredients
Cinnamon Apples
- 2 small Granny Smith apples, peeled, cored and cut into 1/2-inch (1.25 cm) chunks
- 2 tablespoons dark brown sugar
- 1 teaspoon ground cinnamon
Spiced Sugar
- 1/3 cup (65g) dark brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Bread
- 1.5 cups (190g) all-purpose flour, spooned and leveled*
- 2 teaspoons baking powder (aluminum-free)
- 1/2 teaspoon kosher salt
- 1/2 cup (113g) unsalted butter, room temperature
- 2/3 cup (130g) granulated sugar
- 2 large eggs, room temperature
- 1.5 teaspoons vanilla extract
- 1/3 cup (80 ml) milk, at room temperature
- 1/4 cup (60g) sour cream, at room temperature
Glaze (optional)
- 1/2 cup (60g) powdered sugar
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon kosher salt
- 1–2 tablespoons milk
Instructions
- Preheat oven to 350°F (175°C). Grease a 8.5 x 4.5 inch (22 x 12 cm) loaf pan or line with parchment paper.
- Prepare the cinnamon apples. In a medium bowl, toss the diced apples with the brown sugar and cinnamon. Set aside.
- Make the spiced sugar. In a small bowl, combine the dark brown sugar, cinnamon, ginger, nutmeg, and cloves. Set aside.
- Make the bread batter. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a separate large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, 2–3 minutes.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Add half of the dry ingredients, mixing until just combined. Then mix in the milk and sour cream. Add the remaining dry ingredients, mixing until no streaks of flour remain (do not overmix).
- Assemble the apple cinnamon bread. Spread half of the batter into the prepared loaf pan. Top with half of the cinnamon apples in a single layer, leaving any liquid at the bottom of the apple bowl. Sprinkle evenly with half of the spiced sugar. For the apples, you only need a single layer. Don’t add too many apples.
- Add the remaining batter. Use a knife to gently swirl the layers. Don’t overdo it – a few figure-eights will do.
- Top with the remaining apples followed by the spiced sugar.
- Bake for 55–65 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs.
- Make the glaze. While baking, whisk together the powdered sugar, salt, vanilla, and milk until smooth. Adjust the consistency by adding more milk as needed.
- Let the loaf cool in the pan for 20 minutes, then transfer to a wire rack. Drizzle with glaze before serving.
Notes
Measuring Flour: For best results, use a kitchen scale. If measuring by volume, spoon flour lightly into a measuring cup, then level it off with a knife. Don’t scoop or pack it down.
Storage: This apple cinnamon bread can be stored covered at room temperature for 2 days or in the refrigerator for up to 5 days.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Global
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