Cinnamon Apple Bread

apple bread sliced with cinnamon sticks on a white cutting board.

5 from 37 votes

Loaded with fresh apples and cinnamon, my Cinnamon Apple Bread recipe is the perfect sweet treat for breakfast, brunch, or an afternoon snack. Moist, buttery, sweet, and full of juicy apple pieces, you're going to love my easy apple cinnamon bread recipe.

Prep Time10

Cook Time1 40

Course: Breakfast Cake, Dessert

Cuisine: American

Servings:

Calories: 277kcal

Equipment

9 x 5 loaf pan

Ingredients

½ cup light brown sugar packed
1 ½ teaspoon ground cinnamon
⅔ cup granulated sugar
4 oz unsalted butter softened - 1 stick
2 large eggs room temperature
2 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup whole milk room temperature
1 ½ cups apples peeled and diced - Honeycrisp, Braeburn or Gala.

Instructions

Preheat oven to 350 degrees.
Grease and flour a 9 x 5-inch loaf pan.
Mix the flour, baking powder, baking soda, cinnamon, and salt together in a small bowl until well blended. Set aside until needed.
Mix the diced apples, brown sugar, and cinnamon together in a bowl and set aside.
In the bowl of a stand mixer fitted with the paddle attachment (or an electric mixer and a large mixing bowl), beat the granulated sugar and butter together on high speed for 2 minutes until smooth and creamy.
Add the eggs and to the butter mixture and continue to beat on medium speed until well combined. Scaping down the sides and bottom of the bowl as needed.
Add the vanilla extract and mix to combine. Scrape the sides and bottom of the bowl.
Add the flour mixture to the wet ingredients and mix on low speed. With the mixer still on low, slowly pour the milk into the mixing bowl. Mix together just enough to mix the milk into the batter.
Scrape the sides and bottom of the bowl with a spatula and finish combining the ingredients by hand. This is a very thick batter.
Do not overmix.
Pour half the batter into the prepared loaf pan.
Cover with half of the apple mixture and using a large spoon or spatula, lightly push the apples into the batter.
Pour the remaining batter over the apple layer.
Spoon the rest of the apple mixture on top of the batter and using a large spoon or spatula, lightly push the apples into the batter
Use a knife to swirl the batter in a figure eight.
Place the loaf pan on the center rack of the preheated oven and Bbake for 50 - 60 minutes or until a toothpick inserted into the center of the apple cake comes out clean.
Remove the apple bread from the oven and let it cool in the pan on a wire rack for ten minutes.
Remove the apple cake from the loaf pan and let it continue to cool.
Once the cake has cooled, it can be sliced. If you cut it too soon, it can fall apart.
Cover and store bread at room temperature in an airtight container for up to 2 days or in the refrigerator for up to 1 week.

Nutrition