Apple Cinnamon Bread Recipe (Moist and Easy Fall Quick Bread)
This homemade Apple Cinnamon Bread is soft, moist, and packed with tender apples, brown sugar, and warm cinnamon flavor. A buttery cinnamon-sugar swirl runs through the center, giving every slice the cozy flavor of apple pie.
Made without yeast, this easy apple quick bread comes together with simple ingredients and bakes beautifully in a standard loaf pan. Serve it for breakfast, brunch, an afternoon snack, or a simple fall dessert.
Recipe Information
Preparation time: 20 minutes
Baking time: 55–65 minutes
Cooling time: 45 minutes
Total time: Approximately 2 hours
Servings: 10 slices
Yield: One 9 × 5-inch loaf
Why You’ll Love This Apple Cinnamon Bread
Soft and incredibly moist
Filled with fresh apple pieces
No yeast or rising time required
Warm cinnamon and brown sugar flavor
Easy to prepare in one loaf pan
Perfect for fall baking
Delicious for breakfast or dessert
Freezer-friendly
Finished with an optional vanilla glaze
Ingredients
For the Cinnamon-Sugar Swirl
½ cup packed light brown sugar
1½ teaspoons ground cinnamon
For the Apple Bread
1¾ cups all-purpose flour
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1½ teaspoons ground cinnamon
¼ teaspoon ground nutmeg
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
½ cup sour cream, room temperature
¼ cup whole milk, room temperature
1½ cups peeled and finely diced apples
1 teaspoon lemon juice
For the Optional Vanilla Glaze
1 cup powdered sugar
2 tablespoons milk
½ teaspoon vanilla extract
Pinch of salt
How to Make Apple Cinnamon Bread
Step 1: Prepare the Oven and Pan
Preheat the oven to 350°F.
Grease a 9 × 5-inch loaf pan and line it with parchment paper, leaving enough parchment hanging over the sides to lift the bread from the pan after baking.
Step 2: Make the Cinnamon-Sugar Mixture
Combine the brown sugar and cinnamon in a small bowl.
Stir until the cinnamon is evenly distributed, then set the mixture aside.
Step 3: Prepare the Apples
Peel, core, and finely dice the apples.
Place the diced apples in a bowl and toss them with the lemon juice. The lemon juice adds a little brightness and helps prevent the apples from browning while you prepare the batter.
Keep the apple pieces relatively small so they cook completely and remain evenly distributed throughout the loaf.
Step 4: Combine the Dry Ingredients
In a medium bowl, whisk together:
All-purpose flour, Baking powder, Baking soda, Salt, Cinnamon, and Nutmeg.
Set the dry ingredients aside.
Step 5: Cream the Butter and Sugar
Place the softened butter and granulated sugar in a large mixing bowl.
Using an electric mixer, beat them together for approximately 2–3 minutes, or until the mixture appears light and fluffy.
This incorporates air into the batter and helps create a softer loaf.
Step 6: Add the Eggs and Vanilla
Add the eggs one at a time, mixing well after each addition.
Mix in the vanilla extract. Scrape down the sides and bottom of the bowl as needed to ensure everything is evenly combined.
Step 7: Add the Sour Cream and Milk
Mix in the sour cream until combined.
Add the milk and mix on low speed. The batter may look slightly separated at this point, but it will come together after the dry ingredients are added.
Step 8: Finish the Batter
Gradually add the dry ingredients to the wet ingredients.
Mix on low speed just until no large streaks of flour remain. Do not overmix the batter because this can make the bread dense or tough.
Gently fold approximately two-thirds of the diced apples into the batter using a spatula. Reserve the remaining apples for the center and top of the loaf.
Step 9: Assemble the Apple Bread
Spoon half of the batter into the prepared loaf pan and spread it into an even layer.
Sprinkle half of the cinnamon-sugar mixture over the batter. Add half of the reserved apple pieces.
Spoon the remaining batter over the cinnamon layer and carefully spread it toward the edges.
Top the loaf with the remaining apples and cinnamon-sugar mixture.
Run a butter knife gently through the batter once or twice to create a light cinnamon swirl. Do not swirl excessively, or the cinnamon layer may disappear into the batter.
Step 10: Bake
Bake the apple cinnamon bread for 55–65 minutes.
The bread is ready when the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs. Make sure you test an area without a large apple piece.
If the top begins browning too quickly, loosely cover the loaf with aluminum foil during the final 15–20 minutes.
Step 11: Cool the Bread
Allow the bread to cool in the pan for 15–20 minutes.
Use the parchment-paper overhang to lift it from the pan, then transfer it to a wire rack.
Let the loaf cool completely before adding the glaze. Glazing warm bread can cause the icing to melt and soak into the surface.
Step 12: Add the Vanilla Glaze
Whisk together the powdered sugar, milk, vanilla extract, and salt.
If the glaze is too thick, add additional milk ½ teaspoon at a time. If it becomes too thin, add more powdered sugar.
Drizzle the glaze over the cooled apple bread. Allow it to set for approximately 10 minutes before slicing.
The Best Apples for Apple Cinnamon Bread
Firm apples that hold their shape during baking work best in this recipe.
Good options include:
Granny Smith
Honeycrisp
Pink Lady
Braeburn
Fuji
Gala
Granny Smith apples provide a tart contrast to the sweet cinnamon bread. Honeycrisp or Pink Lady apples will produce a sweeter loaf with a balanced apple flavor.
Avoid using soft or mealy apples because they can release too much moisture and disappear into the batter.
Tips for the Best Apple Cinnamon Bread
Measure the Flour Correctly
For the most accurate result, weigh the flour or spoon it into the measuring cup and level the top. Scooping directly from the container can add too much flour and produce dry bread.
Dice the Apples Finely
Large chunks may sink, release excess liquid, or prevent the center of the loaf from baking evenly. Cut the apples into pieces approximately ¼-inch wide.
Use Room-Temperature Ingredients
Room-temperature eggs, milk, sour cream, and butter combine more evenly and help create a smoother batter.
Avoid Overmixing
Mix the batter only until the flour disappears. Excessive mixing develops the gluten in the flour and can make quick bread chewy instead of tender.
Do Not Add Extra Apples
Adding more than 1½ cups may make the center excessively wet. The loaf already contains enough apple to provide flavor and moisture without compromising its structure.
Allow It to Cool Before Cutting
The bread continues setting as it cools. Slicing it immediately may cause the center to crumble or appear underbaked.
Apple Cinnamon Bread Variations
Apple Cinnamon Walnut Bread
Fold ½ cup of chopped walnuts into the batter with the apples. Sprinkle additional walnuts over the loaf before baking.
Apple Pecan Bread
Add ½ cup of chopped toasted pecans for a buttery crunch that pairs beautifully with the cinnamon swirl.
Caramel Apple Bread
Replace the vanilla glaze with a thick caramel drizzle. Add a small pinch of flaky sea salt for salted caramel apple bread.
Apple Streusel Bread
Replace the cinnamon-sugar topping with a crumb mixture made from flour, brown sugar, cinnamon, and cold butter.
Apple Cinnamon Muffins
Divide the batter between lined muffin cups and bake at 350°F for approximately 18–23 minutes. Begin checking for doneness at 18 minutes.
What to Serve With Apple Cinnamon Bread
Serve the bread slightly warm or at room temperature with:
Softened salted butter
Apple butter
Cream cheese
Vanilla ice cream
Caramel sauce
Hot coffee
Chai tea
Apple cider
Hot chocolate
For dessert, warm an individual slice briefly and serve it with vanilla ice cream and caramel sauce.
How to Store Apple Cinnamon Bread
At Room Temperature
Store the unglazed bread in an airtight container for up to two days.
Because the loaf contains fresh apples, refrigerating it is best for longer storage.
In the Refrigerator
Cover the bread tightly or place individual slices in an airtight container. Refrigerate for up to five days.
Allow a slice to sit at room temperature for several minutes or warm it briefly before serving.
In the Freezer
Allow the bread to cool completely and leave off the glaze if you plan to freeze it.
Wrap the whole loaf or individual slices tightly in plastic wrap, followed by aluminum foil. Freeze for up to three months.
Thaw the loaf overnight in the refrigerator or allow individual slices to thaw at room temperature. Add the glaze after thawing.
Frequently Asked Questions
Does Apple Cinnamon Bread Need to Be Refrigerated?
Apple cinnamon bread can remain at room temperature for up to two days when stored properly. Refrigerate it if you plan to keep it longer, especially if your kitchen is warm or humid.
Can I Leave the Peel on the Apples?
Yes, but peeled apples create a softer, more consistent bread. Apple peel may remain slightly chewy after baking, depending on the variety.
Why Is My Apple Bread Wet in the Middle?
The bread may need additional baking time, or the apple pieces may have been too large. Too many apples, inaccurate flour measurements, and slicing the bread before it cools can also make the center appear wet.
Cover the top with foil and continue baking in five-minute increments until a toothpick comes out mostly clean.
Can I Use Applesauce Instead of Fresh Apples?
Applesauce cannot directly replace the diced apples because it adds more liquid and changes the structure of the batter. Use fresh apples for the best texture and visible apple pieces.
Can I Make This Bread Without Sour Cream?
Plain full-fat Greek yogurt can replace the sour cream in an equal amount. Avoid thin or nonfat yogurt because it may change the bread’s moisture and texture.
Can I Use Oil Instead of Butter?
You can replace the melted equivalent of the butter with a neutral oil, but the loaf will have less buttery flavor. Oil may make the bread slightly softer and more moist.
How Do I Know When Quick Bread Is Done?
Insert a toothpick into the center. It should come out clean or with a few moist crumbs. The internal temperature in the center should be approximately 200–205°F.
Can I Make Apple Cinnamon Bread Ahead of Time?
Yes. The apple and cinnamon flavors become even more pronounced after the loaf rests for several hours. Bake it one day before serving, cool it completely, and store it tightly covered. Add the glaze before serving.
Nutrition Information
Approximate nutrition per slice, based on 10 slices and including the vanilla glaze:
Calories: 350
Total fat: 13g
Saturated fat: 8g
Cholesterol: 65mg
Sodium: 230mg
Total carbohydrates: 56g
Dietary fiber: 2g
Total sugars: 38g
Protein: 4g
Nutrition information is an estimate and will vary depending on the ingredients, apple variety, glaze amount, and serving size.