This Apple Cinnamon Bread is so moist and full of flavor! This recipe is simple and uses everyday ingredients that you probably already have in your pantry.
If you plan on going apple picking this season and are looking for some fun recipes to make with all of your apples then here is a great recipe! This Apple Cinnamon Bread is great to have on hand as a quick morning breakfast or an afternoon snack with a cup of coffee.
WHY YOU’LL LOVE THIS RECIPE
- This Apple Cinnamon Bread is incredibly moist and spongy! It’s full of some of your favorite fall spices.
- This recipe is loaded with chunks of diced apples as well as a layer of buttery cinnamon apples on top.
- Please make sure you are measuring properly. I recommend spooning your ingredients in the measuring cups and leveling them off with the back of a butter knife, especially the flour.
- Mix the ingredients until just combined. Meaning, just until the flour disappears into the batter. This is really important to prevent over mixing. You can fold in your ingredients with a spatula, stand or hand mixer when adding your dry ingredients.
- Check to make sure your baking powder and baking soda are both fresh. Expired leavening agents can cause issues when trying to bake.
- I highly recommend removing the peel from the apple before dicing it and adding it to the bread. If not, when cooked, the apple peel becomes a slightly chewy texture.
- Make sure you grease your pan. A light layer of cooking spray should work fine! This will make it easy to get the loaf out of the pan once it’s cooked.
- To check for doneness, insert a knife, skewer, or toothpick into the center of the bread. If it comes out clean, then it’s good to go. If it still has moist crumbs on it, then it needs a little bit more time.
- I recommend cooling the bread for about 10ish minutes in the pan, then transferring to a wire rack to cool completely. For clean cuts, slice the bread with a serrated knife.
Absolutely! You will want to follow the steps below.
Cool the bread completely.
I recommend slicing the loaf and tightly wrapping it in plastic wrap or aluminum foil.
Place wrapped bread in a large freezer-friendly storage bag.
Date the bag and freeze for up to 2-3 months.
To thaw the bread, you can thaw in the refrigerator or at room temperature.
Yes! Usually, the best type of apples for this recipe are firmer types of apples. That includes Granny Smith, Honey Crisp, Pink Lady Gala, etc.
I recommend staying away from softer varieties such as Red Delicious or McIntosh apples since they don’t hold up well during the baking process.
This Apple Cinnamon Bread can be stored at room temperature in an airtight container or large zip lock bag for about 3 days.
Check out a few more fall recipes below!
- Cinnamon Crunch Banana Bread
- Pumpkin Apple Muffins
- Apple Cider Bundt Cake with Caramel Apple Glaze
- Pumpkin Spice French Toast
- Apple Pie Egg Rolls
- Apple Cinnamon Roll Monkey Bread
Questions about these Apple Cinnamon Bread? Did you make this recipe? Let me know in the comments below! Tag me #chefelizabethreese on Instagram, I’d love to see your creations!
Apple Cinnamon Bread
For the Batter
- 2 Cups All Purpose Flour
- 1 Teaspoon Baking Soda
- ¼ Teaspoon Kosher Salt
- 1½ Teaspoon Ground Cinnamon
- 1 Stick Butter, Room Temperature (8 Tablespoons or ½ Cup)
- 2 Eggs, Room Temperature
- ½ Cup Brown Sugar
- ¾ Cup Granulated Sugar
- ⅓ Cup Unsweetened Apple Sauce, Room Temperature
- 1 Tablespoon Vanilla Extract
- ¾ Cup Whole Milk or 2% Milk
For the Apples
- 1½ Cups Peeled and Chopped Gala Apples (About 2 Apples)
- ⅓ Cup Light Brown Sugar
- ½ Teaspoon Vanilla Extract
- ¼ Teaspoon Nutmeg
- Preheat your oven to 350°F. Spray a standard 9 x 5 inch loaf pan with non-stick cooking spray and set aside. You can line the pan with parchment paper if you'd like for easy removal, however it's optional.
- In a bowl, stir the apples, brown sugar, vanilla,nutmeg, and cinnamon together. Set aside.
- In a large bowl, whisk the flour, baking soda, salt, and cinnamon together.
- In separate bowl, with a hand mixer using the paddle or whisk attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until smooth.
- On medium speed, add the eggs one at a time, continue beating after each has been added. Add in the apple sauce, and vanilla extract on medium speed until combined. (The mixture will look curdled and this is to be expected so don't be alarmed.)
- Slowly beat the dry ingredients into the wet ingredients on low speed until there are no remaining flour pockets.
- Slowly pour in the milk a little at a time until incorporated.
- Pour about half of the batter into the prepared loaf baking pan.
- Then add a layer of the apple mixture on top and swirl with a toothpick, butter knife or skewer. Pour the remaining batter on top then any additional apple mixture and swirl again. *(See Notes)
- Bake for 50-60 ish minutes. You can create an aluminum foil tent on top of the loaf pan and loosely cover half way through to help prevent the top from getting too brown.
- When a toothpick inserted in the center of the loaf comes out clean, the bread is done. Remove from the oven and allow the bread to cool completely. Enjoy!