Cinnamon Apple Bread with Tender Apple Pieces

Cinnamon Apple Bread

Cinnamon apple bread has a soft, cake-like crumb, plenty of warm spice, and tender apple pieces layered through the loaf. It works well for breakfast, an afternoon snack, or a simple dessert.

The method stays easy: one 9×5-inch loaf pan, common pantry ingredients, and a thick batter that comes together quickly. Layering the cinnamon-sugar apples helps spread them through the loaf, and a loose foil tent is useful if the top starts browning before the center is baked through.

Ingredients for Cinnamon Apple Bread

• 2 cups all-purpose flour (240g)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons ground cinnamon, divided
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/2 cup unsalted butter (115g), melted or softened
• 3/4 cup granulated sugar (150g)
• 1/2 cup packed brown sugar (100g), divided
• 2 large eggs
• 1/2 cup unsweetened applesauce, sour cream, or plain yogurt (120g)
• 1/4 cup milk (60g)
• 1 teaspoon vanilla extract
• 2 medium apples, peeled and chopped (about 300g)

Optional: Sprinkle the top with 1 to 2 tablespoons turbinado sugar or extra brown sugar before baking.

Optional add-in: Fold in 1/2 cup chopped walnuts or pecans with the finished batter.

Best Apples to Use

Use firm apples that hold their shape as the loaf bakes. Granny Smith, Honeycrisp, Fuji, and Pink Lady all work well. Tart apples give the strongest contrast against the sweet bread, but a mix of sweet and tart apples is also a good choice.

How to Make Cinnamon Apple Bread

1. Prep the pan and oven: Heat the oven to 350°F. Grease a 9×5-inch loaf pan and line it with parchment if you want easier removal.
2. Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, 1 teaspoon of the cinnamon, the nutmeg, and the salt.
3. Mix the wet ingredients: In a large bowl, beat or stir the butter, granulated sugar, and 1/4 cup of the brown sugar until mostly combined. Add the eggs, applesauce or sour cream or yogurt, milk, and vanilla, then mix until smooth. If the mixture looks slightly curdled, that is fine.
4. Make the batter: Add the dry ingredients to the wet ingredients and fold just until no dry streaks remain. The batter should be thick and spreadable, not thin. If using nuts, fold them in with just a few strokes.
5. Coat the apples: In a small bowl, toss the chopped apples with the remaining 1/4 cup brown sugar and remaining 1/2 teaspoon cinnamon.
6. Layer the loaf: Spread about half of the batter in the prepared pan. Scatter over about half of the apple mixture. Top with the remaining batter, then finish with the rest of the apples. Lightly swirl the top with a knife if you want a little marbling, but do not fully mix the layers together. Sprinkle with turbinado sugar or extra brown sugar if using.
7. Bake: Bake for 50 to 65 minutes. Start checking near the early end if your oven runs hot or you are using a dark pan. If the top is browning too quickly, loosely tent the loaf with foil during the second half of baking.
8. Check for doneness: The bread is done when the top is golden and set, the center springs back lightly when pressed, and a toothpick inserted in the middle comes out with a few moist crumbs instead of wet batter. The loaf may also pull slightly from the sides of the pan. For an extra check, the center should be about 200°F to 205°F.
9. Cool: Let the loaf cool in the pan for 10 to 15 minutes, then transfer it to a rack. Cool completely before slicing so the crumb can finish setting.

How to Keep the Loaf Moist

The butter, applesauce or dairy, and chopped apples all add moisture, but mixing is what makes the biggest difference in the final texture. Fold the batter only until the flour is absorbed. Overmixing can make the loaf heavy, and slicing too soon can make the center seem gummy even when it is baked through.

Why Is the Center Still Undercooked?

Apple bread can look done on top before the middle is fully baked. If the center is still wet, keep baking and cover the loaf loosely with foil if needed so the top does not get too dark. Use the visual cues more than the clock: the top should look set, the loaf should feel lightly springy in the middle, and the toothpick should come out with moist crumbs rather than raw batter.

Simple Variations

Apple Cinnamon Muffins

Use the same batter in a muffin pan for smaller portions. Start checking early since muffins bake faster than a full loaf.

Mini Apple Cinnamon Loaves

Divide the batter among mini loaf pans for smaller loaves. Watch them closely near the end since they can overbake faster than a standard loaf.

Crumb-Topped Apple Bread

Add a crumb topping before baking if you want a more dessert-like finish. You may need to tent the loaf with foil a little earlier if the topping browns quickly.

Serving Ideas

Serve the bread slightly warm or at room temperature. It is good plain, with a little butter, or with a light drizzle of brown sugar icing or salted caramel once cooled. If you want another apple-cinnamon breakfast bake, try these apple cinnamon rolls with caramel icing. For a savory breakfast option, try this quick cheesy breakfast quesadilla.

How to Store and Reheat Cinnamon Apple Bread

Let the loaf cool completely before wrapping or storing. Keep it tightly wrapped or in an airtight container at room temperature for 2 to 3 days.

For longer storage, refrigerate it. The crumb will firm up a bit when chilled, but it softens again once brought to room temperature or gently reheated.

To freeze, wrap the whole loaf or individual slices well and freeze for longer storage. Thaw before reheating so the outside does not dry out while the center is still cold.

To reheat, warm individual slices briefly in the microwave or toaster oven. The loaf is also a good make-ahead bake and usually slices more neatly the next day. For another easy breakfast to keep on hand, these protein blueberry muffins are a good option.

Nutrition

Nutrition is approximate and will vary based on ingredient brands, exact apple size, and serving size.

• Serving size: 1 slice, based on 8 slices per loaf
• Calories: about 330
• Protein: 5g
• Fat: 12g
• Carbohydrates: 51g
• Per 100g: about 270 calories, 4g protein, 10g fat, 42g carbohydrates