Apple Cinnamon Bread

Cinnamon apple bread sliced and ready to serve on a wooden cutting board.

5 from 1 vote

This easy apple cinnamon bread is made with fresh apples, brown sugar, and cinnamon swirls. A simple homemade quick bread perfect for breakfast, a snack, or dessert.

Prep Time15

Cook Time50

Course: Breakfast, Dessert, Snack

Cuisine: American

Servings: servings

Calories: 347kcal

Author: Gina Abernathy

Ingredients

½ cup Light Brown Sugar packed
1½ teaspoons Ground Cinnamon
⅔ cup Sugar
½ cup Butter softened
2 Eggs
2 teaspoons Vanilla
1½ cups All Purpose Flour
1½ teaspoons Baking Powder
½ cup Milk
1 large Apple (about a cup) peeled and finely chopped, Granny Smith, Pink Lady, Gala or Fuji.

Instructions

Preheat the oven to 350 degrees and grease a 9 x 5-inch loaf pan.
Mix brown sugar and cinnamon in a bowl, then set aside.
In a stand mixer, beat the white sugar and butter until combined.
Add eggs and vanilla, and beat on medium speed until combined.
Add flour, baking powder, and milk.
Pour half the batter into the prepared pan, covering the bottom.
Cover with half the apples, gently patting them into the batter. Sprinkle with half of the cinnamon sugar mixture.
Pour in the remaining batter and smooth over the cinnamon sugar, top with the remaining apples, and add the remaining cinnamon sugar mixture.
Pat the topping into the batter with the back of a large spoon. Use a butter knife to swirl through the batter to slightly incorporate the topping.
Bake for 50 minutes or until a toothpick inserted into the center comes out clean.
Cool in the pan for 10 minutes before transferring to a cooling rack.

Notes

Recipe Tips

Choose a Firm Apple. Granny Smith, Pink Lady, Gala, and Fuji all work well. For this recipe, peel the apple and chop it finely so the pieces distribute well throughout the bread.

Don't overmix the batter. Mix just until the flour and milk are incorporated for a tender loaf.

Don't Skip the Swirl. A few gentle figure-eight motions help distribute the cinnamon sugar without completely blending it into the batter.

Check the center. Oven temperatures vary, so use a toothpick to check for doneness.

Let it cool. The bread will be easier to slice once it has set.

How to Store

At room temperature: Once completely cooled, wrap the loaf in plastic wrap or store it in an airtight container for up to 3 days.

Refrigerator: Store it covered for up to 1 week. The refrigerator may make the bread a little firmer, so let a slice come to room temperature or warm it briefly before serving.

Freezer: Let the loaf cool completely, wrap it tightly in foil, and place it in a freezer-safe bag. Thaw at room temperature before slicing and serving. I also like to slice the bread, wrap each piece, and freeze. This makes a great grab-and-go for the lunchbox.

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