Cinnamon Apple Bread (Printable view)

Moist, spiced loaf loaded with fresh apples and cinnamon sugar swirl

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 ½ teaspoons baking powder
03 - ½ teaspoon baking soda
04 - ½ teaspoon salt
05 - 1 ½ teaspoons ground cinnamon

→ Wet Ingredients

06 - ½ cup unsalted butter, melted
07 - ¾ cup granulated sugar
08 - ¼ cup brown sugar
09 - 2 large eggs
10 - ½ cup milk
11 - 1 teaspoon vanilla extract

→ Apples

12 - 2 cups peeled, diced apples (about 2 medium, Granny Smith or Honeycrisp recommended)

→ Cinnamon Sugar Swirl

13 - 2 tablespoons sugar
14 - 1 teaspoon ground cinnamon

# Steps:

01 - Preheat the oven to 350°F. Grease and flour a 9x5-inch loaf pan or line with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon until well combined.
03 - In a large bowl, whisk the melted butter, granulated sugar, and brown sugar until well combined. Beat in the eggs, then stir in the milk and vanilla extract.
04 - Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
05 - Gently fold in the diced apples until evenly distributed throughout the batter.
06 - In a small bowl, mix the sugar and cinnamon for the swirl until thoroughly combined.
07 - Pour half the batter into the prepared loaf pan. Sprinkle half of the cinnamon-sugar mixture over the batter. Add the remaining batter and top with the rest of the cinnamon-sugar. Swirl with a knife for a marbled effect.
08 - Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.
09 - Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

# Expert Advice:

01 -
  • The cinnamon sugar swirl running through the middle creates these gorgeous ribbons that taste like heaven
  • It stays incredibly moist for days thanks to all those fresh diced apples
  • The recipe is forgiving enough for beginner bakers but impressive enough for company
02 -
  • Overmixing the batter will make your bread tough, so stop as soon as the flour disappears
  • The toothpick test is crucial because the swirl can make it look done before it actually is
  • Letting it cool completely before slicing makes all the difference in texture
03 -
  • Room temperature ingredients mix together more smoothly and create a more even texture
  • If the top browns too quickly, tent it loosely with foil for the last 15 minutes

Go back