There’s a particular smell that means fall has really arrived, cinnamon and baked apples mingling together in a warm kitchen. It’s the smell of orchards and sweaters and the first cool morning that finally justifies turning the oven on again. This cinnamon apple bread bottles up that exact feeling, a tender, moist quick bread studded with soft apple pieces and swirled through with a ribbon of cinnamon sugar.
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It’s the kind of loaf that makes the whole house smell like a bakery while it bakes, then disappears just as fast once it’s cool enough to slice. No mixer required, no yeast to proof, just a straightforward batter that comes together in two bowls and one loaf pan.
Why You’ll Love This Cinnamon Apple Bread Recipe
- No mixer needed. Just two bowls and a whisk get you from counter to oven.
- A built-in cinnamon swirl. Ribbons of cinnamon sugar run through every slice without any special technique.
- Ultra moist texture. Sour cream and diced apples keep this loaf soft for days.
- A cozy way to use up fall apples. Perfect for that basket of apples that always multiplies faster than you can eat them.
- Freezer-friendly. Bake one loaf now, save a second for whenever the craving hits.
Ingredients You’ll Need
Dice your apples first so they’re ready to fold in once the batter comes together.
Dry Ingredients
| Ingredient | Amount |
|---|---|
| All-purpose flour | 1 ¾ cups |
| Baking powder | 1 teaspoon |
| Baking soda | ¼ teaspoon |
| Salt | ½ teaspoon |
| Ground cinnamon | 1 teaspoon |
Wet Ingredients
| Ingredient | Amount |
|---|---|
| Unsalted butter, melted | ½ cup (1 stick) |
| Granulated sugar | ½ cup |
| Brown sugar, packed | ¼ cup |
| Eggs | 2 large |
| Vanilla extract | 1 teaspoon |
| Sour cream | ½ cup |
| Apples, peeled and diced small | 1 ½ cups (about 2 medium apples) |
For the Cinnamon Swirl
| Ingredient | Amount |
|---|---|
| Granulated sugar | ⅓ cup |
| Ground cinnamon | 1 tablespoon |
For the Vanilla Glaze (Optional)
| Ingredient | Amount |
|---|---|
| Powdered sugar | ½ cup |
| Milk | 1 to 2 tablespoons |
| Vanilla extract | ¼ teaspoon |
How to Make Cinnamon Apple Bread
This comes together as a simple two-bowl quick bread, with one extra step to build in that cinnamon swirl.
Step 1: Prep the Pan and Oven
Preheat your oven to 350°F. Grease a 9×5-inch loaf pan and line it with parchment paper, leaving an overhang on the long sides for easy removal later.
Step 2: Mix the Dry Ingredients
Whisk the flour, baking powder, baking soda, salt, and cinnamon together in a medium bowl. Set aside.
Step 3: Mix the Wet Ingredients
In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until combined. Add the eggs one at a time, then stir in the vanilla and sour cream. Fold in the diced apples.
Step 4: Combine the Batter
Add the dry ingredients to the wet mixture and stir just until no streaks of flour remain. Overmixing leads to a tougher loaf, so stop as soon as it’s combined.
Step 5: Make the Cinnamon Swirl
In a small bowl, mix the sugar and cinnamon together for the swirl.
Step 6: Layer and Swirl
Pour half of the batter into your prepared pan and smooth the top. Sprinkle evenly with about two-thirds of the cinnamon sugar mixture. Add the remaining batter on top, smooth it out, then sprinkle the last of the cinnamon sugar over the surface. Drag a knife gently through the batter in a few loose figure-eight motions to create a swirl, being careful not to disturb the bottom layer too much.
Step 7: Bake
Bake for 55 to 65 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Pro tip: When testing for doneness, insert your toothpick away from a soft apple pocket, since the moisture from the fruit can mimic wet batter even when the bread is fully baked.
Step 8: Cool Before Slicing
Let the loaf cool in the pan for 15 to 20 minutes, then use the parchment overhang to lift it out onto a wire rack. Cool completely, at least an hour, before slicing or glazing. Quick breads are delicate while warm, and cutting too soon will give you crumbly, uneven slices.
Step 9: Glaze (Optional)
Whisk together the powdered sugar, milk, and vanilla until smooth. Drizzle over the cooled loaf right before serving.
Nutritional Information (Per Serving)
Based on a loaf cut into 12 slices. Values are approximate and will vary based on exact brands used.
| Nutrient | Amount |
|---|---|
| Calories | 215 |
| Total Fat | 8g |
| Saturated Fat | 5g |
| Carbohydrates | 33g |
| Sugar | 19g |
| Protein | 3g |
How to Store Cinnamon Apple Bread
This loaf keeps well thanks to the moisture from the apples and sour cream, making it an easy make-ahead breakfast or snack.
- Room temperature: Wrapped tightly or in an airtight container for up to 2 days.
- Refrigerator: Up to 1 week in an airtight container, which helps it stay fresh longer.
- Freezer: Wrap the whole loaf or individual slices tightly, then place in a freezer bag for up to 3 months.
- Thawing: Let slices sit at room temperature for a couple of hours, or microwave for 15 to 20 seconds for a warm, just-baked feel.
Frequently Asked Questions
What kind of apples work best for this cinnamon apple bread recipe?
Firm varieties like Honeycrisp, Granny Smith, or Gala hold their shape well during baking. Softer apples like McIntosh tend to break down too much and can make the loaf overly wet.
Why did my cinnamon apple bread sink in the middle?
This usually points to underbaking, overmixing, or too much moisture from the apples. Make sure to dice the apples small, avoid overmixing the batter, and bake until a toothpick inserted away from an apple pocket comes out clean.
Can I make cinnamon apple bread ahead of time?
Absolutely. Like most quick breads, the flavor and texture actually improve overnight, so baking it a day ahead works in your favor. Wrap it tightly once fully cooled and store at room temperature or in the fridge until ready to glaze and serve.
Do I need to peel the apples for this recipe?
Peeling is recommended for the smoothest texture, since the skin can turn slightly chewy once baked. If you prefer more texture and don’t mind small flecks of color throughout the loaf, leaving the skin on works fine too.
Ready to Bake?
This cinnamon apple bread delivers everything you want from a fall quick bread: a built-in cinnamon swirl, soft bites of apple, and a moist crumb that keeps for days. It’s easy enough for a weekday breakfast and cozy enough to serve alongside coffee when guests stop by. Bake a loaf this week, and if you try it, snap a photo and tag it so others can see how yours turned out.