The secret to Apple Bread that’s full of flavor and never heavy is in the balance. And this recipe has it all! Fresh apples, a cinnamon-sugar swirl, and a carefully tested batter create a loaf that’s moist yet light, and loaded with warm fall flavor.
⭐️⭐️⭐️⭐️⭐️ “So excited to report back on the Apple Cinnamon Quick Bread! So so good!!! I diced my apples small since I’m not a fan of crunchy bits, and they softened beautifully while still keeping their shape. The cinnamon-sugar on top adds the perfect little crunch, and the loaf turned out nice and tender. The apples, cinnamon, and sweetness level were perfect for me.” ~Adrienne, recipe tester
Why You’ll Love This Apple Cinnamon Bread Recipe
Here on The Fresh Cooky, I rigorously test my recipes so you don’t have to! I experimented with both buttermilk and regular milk, and after three rounds of testing, I found the just-right combo. The result? A soft, buttery crumb that slices beautifully, with rich apple flavor and just the right touch of cinnamon spice. It’s the Goldilocks of apple breads; not too heavy, not too light…just right.
And because I bake at high altitude (hello from the Mile High City!), I work with a team of recipe testers across the country, from sea level to well above it. So wherever you live, you can be confident this apple cinnamon bread will turn out just the way it should.
Apple Bread Ingredients
- Apples: Peeled, chopped medium-small. Honeycrisp, Fuji, Granny Smith, or Gala work best.
- Brown Sugar: Light or dark brown sugar both add a caramel note.
- Apple Pie Spice: Or use ground cinnamon with a pinch of nutmeg for warmth.
- Butter: Salted or unsalted (add ¼ teaspoon kosher salt if using unsalted).
- Granulated Sugar: All-natural cane sugar is my go-to.
- Eggs: Room temperature for best mixing.
- Vanilla Extract: Bourbon vanilla is lovely here if you have it.
- Whole Milk: Room temperature, not cold from the fridge.
- All-Purpose Flour: Unbleached is preferred, but any all-purpose flour will work well!
- Baking Powder & Baking Soda: For lift and structure!
- Kosher Salt: Balances sweetness.
- Cinnamon-Sugar Swirl Mix: Combine brown sugar, white sugar, cinnamon, and apple pie spice (if you have it) to make a quick cinnamon sugar mixture!
Get the full recipe in the recipe card below.
Watch our video on how to make this easy bread!
Best Apples for Apple Bread
You want a variety that holds up during baking and keeps a bit of bite. Honeycrisp and Fuji add sweetness, Granny Smith adds tang, and Gala is a mild, all-around option. Mixing two types can add depth of flavor.
How to Make Apple Bread
Step 1 – Preheat & Prep Apple
Heat oven to 350°F (325°F for dark/nonstick). Grease and flour a 9×5-inch loaf pan or line with parchment.
Toss chopped apples with brown sugar and apple pie spice; set aside.
Step 2 – Make the Cinnamon Sugar Mixture
Stir brown sugar, granulated sugar, cinnamon, and apple pie spice together.
Step 3 – Make Batter
Cream butter and sugar until fluffy. Beat in eggs and vanilla. Whisk dry ingredients separately. Add milk and dry mix alternately to wet, mixing just until combined.
Fold in the prepared apple mixture by hand.
Step 4 – Layer & Swirl
Spread half the batter into the pan, sprinkle with cinnamon-sugar, repeat with remaining batter and topping. Swirl lightly with a knife.
Step 5 – Bake
Bake for 55–70 minutes, until a skewer comes out clean with a few crumbs. Tent with foil if browning too quickly. Cool fully before slicing.
Serving Suggestions for Cinnamon Apple Bread
This apple cinnamon bread is so versatile that it works for breakfast, snack time, or even dessert. It is perfect for serving on a cozy fall morning or even on a holiday brunch table!
- For breakfast – Serve a thick slice slightly warmed with a pat of salted butter or a drizzle of honey.
- As an afternoon snack, toast a slice and pair it with a cup of coffee, chai latte, or hot wassail.
- For dessert, add a scoop of vanilla ice cream or a dollop of whipped cream and a sprinkle of extra cinnamon sugar.
- For gatherings – Slice and arrange on a fall charcuterie board alongside seasonal fruit, cheese, and nuts.
How to Store Apple Cinnamon Bread
- Room Temp: Store in an airtight container for up to 3 days.
- Refrigerate: Wrap tightly and store for up to 5–6 days. However, I prefer not to refrigerate bread, as it tends to dry it out, so I opt for freezing instead.
- Freeze: Wrap in plastic wrap, then foil or a freezer bag. Freeze for up to 3 months. Thaw at room temperature before serving. Or freeze individual slices and place in freezer bag for quick lunchbox treats.
Apple Bread FAQs
Yes! Chop apples smaller or grate them. Bake at 425°F (220 ° C) for 5 minutes, then reduce to 350°F and bake 10–15 minutes more.
Overmixing can cause a dense loaf. Also, too much milk or liquid can weigh it down, so stick with the amounts listed. If the apples are particularly moist, it can also cause a moist loaf. Stick with sturdy apples like Granny Smith or Honeycrisp. Avoid red delicious apples in this bread.
Variations
Gluten-Free Apple Cinnamon Bread
Use a good cup-for-cup all-purpose gluten-free flour blend (these include xanthan gum, which you need!). I like King Arthur’s or Bob’s Red Mill.
For better flavor and texture, I often swap ½ cup of the total flour for oat flour or almond flour.
Let the batter rest for 15 minutes to allow the flour to hydrate. If it seems too thick or crumbly, stir in 1–2 tablespoons of milk or water. The batter should be thick, but not dry.
Dairy-Free Option
- Swap the butter with a plant-based alternative like Earth Balance, Miyokos, or refined coconut oil.
- Replace the milk with unsweetened almond, oat, or coconut milk (the carton kind, not canned).
- For dairy-free buttermilk: mix 1 tablespoon lemon juice or vinegar with ½ cup non-dairy milk, let it sit 5 minutes before using.
Substitutions
- Lower Sugar Option: Reduce the sugar in the batter to ⅓ cup, and the cinnamon-sugar swirl to 2 tablespoons total (or skip the swirl entirely for a simpler loaf).
- Add Nuts or Dried Fruit: Fold in ½ cup chopped pecans or walnuts, or ⅓ cup raisins, dried cranberries, or chopped dates.
- Spice Swap: Use pumpkin pie spice or your own blend (cinnamon, nutmeg, allspice, and ginger) instead of apple pie spice. Add a pinch of cardamom or clove for extra warmth.
- Mini Loaves: Divide batter into 3 mini loaf pans (5¾ x 3-inch) or a 6-cavity mini loaf pan. Bake at 350°F for 28–35 minutes, checking with a toothpick at 25 minutes.
- Citrus Twist: Add 1 teaspoon lemon or orange zest to the batter for a subtle brightness that pairs beautifully with apple.
- Simple Glaze: Mix ½ cup powdered sugar + 1–2 teaspoons milk or apple cider and drizzle over cooled bread for a sweet finish.
High Altitude Adjustments
- Above 3,500 feet: Add 1 tablespoon flour and reduce baking powder to ¾ tsp. Bake at 375°F, and start checking around 50 minutes.
- Above 7,000 feet: Add an extra egg and 1–2 teaspoon liquid.
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Video
Equipment
Ingredients
Apples:
- 2 cups apples peeled, chopped medium-small (I used about 1 ⅔ of 2 larger apples)
- 2 tablespoons brown sugar light or dark brown
- ½ teaspoon apple pie spice or try ground cinnamon or pumpkin pie spice if you don't mind the ginger
Bread Batter:
- ½ cup salted butter softened (or use unsalted + ¼ teaspoon kosher salt)
- ½ cup granulated sugar I use all-natural cane sugar (no change for high altitude)
- 2 large eggs room temperature
- 2 teaspoons vanilla extract try bourbon vanilla extract
- ½ cup whole milk room temperature
- 2 cups unbleached all-purpose flour add 1 tablespoon for high altitude
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder Reduce to ¾ teaspoon for high altitude
- ½ teaspoon baking soda no change for high altitude
- ½ teaspoon kosher salt use a little less if using sea salt
Cinnamon-Sugar Swirl:
- 2 tablespoons brown sugar packed
- ¼ cup granulated sugar you can cut back to 2 TBL if you want it less sweet
- 1 tablespoon apple pie spice or pumpkin pie spice if you don’t mind ginger
- 1 teaspoon ground cinnamon or if not using apple pie spice, add an additional 2 teaspoons cinnamon + ½ teaspoon ground nutmeg
Instructions
- Preheat oven to 350°F (175° C) (325°F f(165° C) or dark/nonstick pans) and move the rack to the lower third of the oven. Grease and flour a 9×5-inch loaf pan or line with parchment paper and spray with oil. *see notes if using 8 ½ x 4 ½ inch pans.
- Prepare the apples: In a small bowl, toss chopped apples with 2 tablespoons brown sugar and ½ teaspoon cinnamon (or apple pie spice). Set aside to let the juices start releasing.2 cups apples, 2 tablespoons brown sugar, ½ teaspoon apple pie spice
- Mix the cinnamon-sugar: In a separate bowl, stir together the brown sugar, granulated sugar, and apple pie spice and cinnamon.2 tablespoons brown sugar, ¼ cup granulated sugar, 1 tablespoon apple pie spice, 1 teaspoon ground cinnamon
Make the batter:
- In a large bowl, cream softened butter and sugar until light and fluffy (about 2–3 minutes). On the longer side if using all-natural sugar. Add the eggs and vanilla; beat on medium speed for 1 minute.
- In a separate bowl, whisk together flour, baking soda and baking powder, cinnamon and salt.2 cups unbleached all-purpose flour, 2 teaspoons ground cinnamon, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon kosher salt
- Alternate adding ½ the milk and ½ the dry ingredients to the wet, on low speed, just until combined. Do not overmix. Scrape down the sides and bottom of bowl.½ cup whole milk
- Stir in the apple mixture by hand, folding it into the batter.
Assemble the loaf:
- Pour about ⅔ of the batter into the prepared loaf pan. Sprinkle with about ⅔ of the cinnamon-sugar.
- Repeat with the remaining batter, and top with cinnamon-sugar.
- If desired, swirl a knife gently through the layers for a swirled effect.
- Place loaf pan on a baking sheet (just in case of spillage). Bake for 55–70 minutes (mine baked for the full 70 minutes, my testers around 62-65), or until a skewer inserted in the center comes out clean with a few moist crumbs. Tent with foil if the top is browning too fast.
- Cool completely in pan before serving. Warm bread will fall apart on you.
Notes
- Bake Time: Increase by about 5–15 minutes, so the total bake time is usually 65-80 minutes.
- Check at 55–60 minutes with a skewer inserted in the center. If it comes out with wet batter, continue baking, checking every 5-10 minutes.
- Tent with foil during the last 15–20 minutes if the top is browning too quickly.
Refrigerate: Wrap tightly; lasts up to 5–6 days, but may dry out.
Freeze: Wrap well and freeze for up to 3 months. Thaw at room temp. Freeze individual slices for easy grab-and-go snacks. Variations & Substitutions
- Gluten-Free: Use a 1:1 gluten-free flour blend with xanthan gum (like Bob’s Red Mill or King Arthur). Swap ½ cup with oat or almond flour for a better texture.
- Dairy-Free: Use plant-based butter (Earth Balance or Miyoko’s) or coconut oil. Substitute milk with almond, oat, or coconut milk (not canned).
- Apple Options: Use any baking apple; Honeycrisp, Fuji, Granny Smith, or Gala.
- Add-Ins: Stir in ½ cup chopped nuts (pecans or walnuts) for crunch.
- Spice Swaps: Use apple pie spice or pumpkin pie spice instead of cinnamon. Add nutmeg or cardamom for extra warmth.
- Preheat oven to 425°F (220 °C). Line or grease a standard 12-cup muffin tin.
- Chop the apples a little smaller so they have a chance to bake at a lower temperature. Or grate them even! Fill muffin cups about ¾ full with batter, layering in cinnamon-sugar swirl. If desired, gently swirl using a toothpick, but it is not necessary.
- Bake at 425°F for 5 minutes, then reduce the heat to 350°F (175° C) and bake for an additional 10-15 minutes, or until a toothpick comes out clean.
- Let cool 5 minutes in the pan, then transfer to a wire rack.
- 3 mini loaves (if using 5¾ x 3-inch pans), or
- 6 mini loaves (if using a 6-cavity mini loaf pan with approx. 1-cup wells)
- Flour: Add 1 tablespoon more
- Baking Powder: Reduce to ¾ teaspoon
- Increase oven temp to 375°F (190° C)
- Bake as directed, checking for doneness around the 50-minute mark.
- Above 7,000 feet: Add an additional large egg, 1-2 teaspoons liquid (additional milk, sour cream, Greek yogurt, or water)
- Bake Time: May be 5–10 minutes shorter; start checking at 50 minutes, though mine took the full 70 minutes. Typically, with quick breads, once the skewer comes out clean, I bake it for 5 additional minutes, then remove.
- Pan Size: Avoid overfilling; leave room for rise
These changes help prevent sinking, gummy centers, and over-browning at elevation.
Nutrition
natalie
this bread was perfectly spiced and deliciously moist, love it in the fall!
So wonderful to hear Natalie! Thanks.