This apple cinnamon bread is moist and tender, with a hidden layer of diced apples and cinnamon sugar inside and a crunchy cinnamon sugar topping. It’s incredibly fragrant while baking and makes a cozy treat any time of year.
It’s a wonderful recipe to make with kids: there’s plenty of stirring, measuring, and layering, and little hands can help assemble the loaf in the pan.
How to Make the Apple Bread
Preheat the oven to 350°F (175°C). Grease a loaf pan and line the bottom and long sides with parchment paper, leaving a bit of overhang so the loaf lifts out easily.
Peel and dice the apples into small pieces. In a small bowl, combine the brown sugar and cinnamon and set aside.
In a large bowl or in a stand mixer fitted with the paddle attachment, cream the butter and white sugar together until light and fluffy, about 2–3 minutes. Add the eggs and vanilla and mix until combined. Add the flour and baking powder and mix just until combined, then add the milk and mix until the batter is smooth.
Pour half the batter into the prepared pan. Scatter half the diced apples over the batter and sprinkle half the brown sugar–cinnamon mixture on top. Gently press the apples and sugar into the batter with the back of a spoon or spatula.
Repeat with the remaining batter, apples, and brown sugar mixture, finishing with the remaining apples and sugar on top so you get a crisp, cinnamon-sugared crust after baking.
Bake for about 55 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for 10 minutes, then lift it out using the parchment overhang and transfer to a wire rack to cool completely.
Storing the Bread
This bread is best the day it’s baked. To store, wrap it tightly in plastic wrap and keep at room temperature for up to three days. Expect the crunchy top to soften after the first day, though the loaf will still taste great.
What Type of Apples Should I Use?
You can use any apple you have on hand. Unlike pies or crisps that need firmer baking apples, this loaf will work well with both baking and eating apples because the diced apple layer softens within the batter and adds flavor and moisture.
Bake this loaf on your own or with kids—either way you’ll end up with a delicious apple cinnamon bread that’s perfect for breakfast, a snack, or dessert.
If you make this bread, feel free to tag the original creator on Instagram @jessiebakestreats and leave a review below; feedback is always appreciated.
You Might Also Enjoy
- Apple Cinnamon Muffins with Cinnamon Streusel Topping
- Pumpkin Bread with Streusel Topping
- Apple Cinnamon Oatmeal Cookies
- Cinnamon Swirl Buttermilk Loaf
- Apple Crisp Danishes
Apple Cinnamon Bread
Jessie M
Pin Recipe
20 mins
55 mins
1 loaf
Ingredients
- 1 & 1/2 C apples, cut into small pieces (about 1 large apple)
- 1/2 C brown sugar
- 1 & 1/2 tsp ground cinnamon
- 1/2 C butter, at room temperature
- 2/3 C white sugar
- 2 large eggs, at room temperature
- 1 & 1/2 tsp vanilla extract
- 1 & 1/2 C all-purpose flour
- 1 & 1/2 tsp baking powder
- 1/2 C milk
Instructions
- Preheat the oven to 350°F. Grease and line a loaf pan with parchment paper.
- Peel and dice the apple into small pieces; set aside.
- In a small bowl, whisk together the brown sugar and cinnamon; set aside.
- Beat together the butter and white sugar until light and fluffy, about 2–3 minutes.
- Add the eggs and vanilla and mix until combined.
- Add the flour and baking powder and mix briefly, then add the milk and mix until the batter is combined and smooth.
- Pour half the batter into the prepared loaf pan.
- Spread half the diced apples over the batter and press them gently; sprinkle half the brown sugar–cinnamon mixture on top.
- Top with the remaining batter, then the remaining apples and brown sugar mixture.
- Bake for about 55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Serve and enjoy.
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