Easy Cinnamon Apple Bread

Easy Cinnamon Apple Bread is soft in the middle, lightly crisp around the edges, and full of tender apple pieces and warm cinnamon. It comes together in one bowl, making it a handy quick bread recipe for an easy dessert or a slow weekend breakfast.

Why Make This Recipe

There’s no mixer, no yeast, and no waiting for dough to rise. You’ll stir the batter by hand, fold in chopped apples, and have the loaf in the oven in about 15 minutes.

The apples keep the bread moist without making it heavy. I like using a firm apple such as Honeycrisp, Pink Lady, or Granny Smith, since soft apples can disappear into the batter while baking. You don’t need to peel them, either. A good wash and a small dice are enough.

This loaf is gently sweet, so it works at several times of day. Serve a slice plain, add a thin cinnamon glaze, or warm it for a few seconds and spoon vanilla ice cream beside it. For another simple fruit dessert, try this cinnamon roll banana cake, which uses ripe bananas in a soft cake-style bake.

How to Make Easy Cinnamon Apple Bread

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup unsalted butter, melted and cooled for 5 minutes
• 3/4 cup light brown sugar, packed
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1/2 cup plain Greek yogurt or sour cream
• 1 1/2 cups peeled or unpeeled apples, cored and cut into 1/2-inch pieces
• 2 tablespoons coarse sugar, optional

Directions:

Prep time is 15 minutes, cook time is 50 to 60 minutes, and the recipe makes 1 loaf, about 10 slices. Heat the oven to 350°F and grease a 9-by-5-inch loaf pan, then line the long sides with parchment paper so the bread lifts out easily.

1. Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium bowl. Breaking up the brown sugar before adding it helps the batter mix evenly.
2. In a large bowl, whisk the melted butter and brown sugar until smooth. Add the eggs one at a time, whisking after each addition. Stir in the vanilla and yogurt until the mixture looks glossy and even.
3. Add the dry ingredients to the wet ingredients. Stir with a spatula just until no dry streaks remain. The batter will be thick. Don’t keep mixing once the flour disappears, or the loaf can turn chewy.
4. Fold in the chopped apples with three or four gentle turns. Scrape the batter into the prepared pan and smooth the top. Sprinkle with coarse sugar if you like a lightly crunchy crust.
5. Bake for 50 to 60 minutes, until the top is browned and a toothpick inserted in the center comes out with a few moist crumbs. If the top darkens before the center is done, lay a piece of foil loosely over the loaf for the last 15 minutes.
6. Cool the bread in the pan for 15 minutes. Use the parchment to lift it onto a wire rack and cool for at least 30 more minutes before slicing. The center needs that time to finish setting.
7. For an optional glaze, whisk 1/2 cup powdered sugar with 1 tablespoon milk and a pinch of cinnamon. Drizzle it over the fully cooled loaf and let it sit for 10 minutes before cutting.

For food-safety guidance on handling eggs and other ingredients, the FDA egg safety guide is a useful reference. I also like checking the USDA guide to keeping apples fresh when I have a large bag waiting to be used.

How to Serve Easy Cinnamon Apple Bread

Let the loaf cool before slicing so the apple pieces stay in place instead of dragging through the crumb. Cut it into 1/2-inch slices and serve with coffee, tea, or a glass of milk.

A little softened butter is all it needs for breakfast. For dessert, warm a slice in the microwave for 10 seconds and add vanilla ice cream or a spoonful of whipped cream. The cinnamon glaze is optional, but it gives the loaf a bakery-style finish without adding much work.

For a fuller dessert plate, serve it with baked apples or a few thin apple slices tossed with lemon juice. Another useful option is this salted caramel banana bread when you have ripe fruit on the counter and want a similar loaf-style treat.

How to Store Easy Cinnamon Apple Bread

Keep the cooled bread in an airtight container at room temperature for up to 3 days. Place parchment between slices if the glaze is sticky. The bread is best on the first two days, when the edges still have a little texture.

For longer storage, wrap individual slices in plastic wrap or place them in a freezer bag. Freeze for up to 3 months. Thaw a slice at room temperature for about an hour, or warm it gently in the microwave in 10-second intervals.

Don’t seal the loaf while it’s warm. Trapped steam collects on the lid and can make the top damp. Wait until it has cooled completely.

Tips to Make Easy Cinnamon Apple Bread

• Use apples that hold their shape, such as Granny Smith, Honeycrisp, Braeburn, or Pink Lady. Avoid apples that feel soft or mealy.
• Cut the apples into small, even pieces. Pieces larger than 1/2 inch can create wet pockets and make the loaf harder to slice.
• Measure flour by spooning it into a dry measuring cup and leveling the top. Scooping directly from the bag can pack in too much flour.
• Let the melted butter cool slightly before adding the eggs. Hot butter can partially cook them and make the batter look curdled.
• Don’t skip the parchment sling. Apple bread is moist, and the extra lift makes it much easier to remove without cracking.
• Check the loaf in the center, not just near the edge. The edges set first, while the middle may need the full 60 minutes.
• For a nuttier loaf, fold in 1/2 cup chopped pecans or walnuts with the apples.
• Use an oven thermometer if your quick breads often take much longer than the recipe says. A cool oven leaves the center sunken and gummy.

Variation

Turn this into a cinnamon raisin apple bread by replacing 1/2 cup of the chopped apple with 1/2 cup raisins. Soak the raisins in hot water for 10 minutes, then drain and pat them dry before adding them. For a brighter version, add 1 teaspoon finely grated orange zest to the wet ingredients. The orange works especially well with the cinnamon and tart apples.

You can also bake the batter as muffins. Grease a 12-cup muffin pan, divide the batter between the cups, and bake at 350°F for 20 to 24 minutes. They’re done when the tops spring back lightly and a toothpick comes out with a few crumbs.

Easy Cinnamon Apple Bread

Easy Cinnamon Apple Bread is a soft, gently sweet quick bread filled with tender apple pieces and warm cinnamon. It comes together in one bowl and works for breakfast or dessert.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings: 10 slices

Course: Breakfast, Dessert

Ingredients Method Notes

Ingredients

  

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup unsalted butter melted and cooled for 5 minutes
• 3/4 cup light brown sugar packed
• 2 large eggs room temperature
• 1 teaspoon vanilla extract
• 1/2 cup plain Greek yogurt or sour cream
• 1 1/2 cups apples peeled or unpeeled, cored and cut into 1/2-inch pieces
• 2 tablespoons coarse sugar optional

Optional glaze

• 1/2 cup powdered sugar
• 1 tablespoon milk
• cinnamon a pinch

Method

 

1. Prep time is 15 minutes, cook time is 50 to 60 minutes, and the recipe makes 1 loaf, about 10 slices. Heat the oven to 350°F and grease a 9-by-5-inch loaf pan, then line the long sides with parchment paper so the bread lifts out easily.
2. Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium bowl. Breaking up the brown sugar before adding it helps the batter mix evenly.
3. In a large bowl, whisk the melted butter and brown sugar until smooth. Add the eggs one at a time, whisking after each addition. Stir in the vanilla and yogurt until the mixture looks glossy and even.
4. Add the dry ingredients to the wet ingredients. Stir with a spatula just until no dry streaks remain. The batter will be thick. Don't keep mixing once the flour disappears, or the loaf can turn chewy.
5. Fold in the chopped apples with three or four gentle turns. Scrape the batter into the prepared pan and smooth the top. Sprinkle with coarse sugar if you like a lightly crunchy crust.
6. Bake for 50 to 60 minutes, until the top is browned and a toothpick inserted in the center comes out with a few moist crumbs. If the top darkens before the center is done, lay a piece of foil loosely over the loaf for the last 15 minutes.
7. Cool the bread in the pan for 15 minutes. Use the parchment to lift it onto a wire rack and cool for at least 30 more minutes before slicing. The center needs that time to finish setting.

Optional glaze

1. For an optional glaze, whisk 1/2 cup powdered sugar with 1 tablespoon milk and a pinch of cinnamon. Drizzle it over the fully cooled loaf and let it sit for 10 minutes before cutting.

Notes

Use firm apples such as Granny Smith, Honeycrisp, Braeburn, or Pink Lady, and cut them into small, even pieces. Measure flour by spooning it into a dry measuring cup and leveling it. Let melted butter cool before adding the eggs, avoid overmixing, and use a parchment sling for easier removal. Cool the loaf completely before storing it; keep it airtight at room temperature for up to 3 days or freeze individual slices for up to 3 months.

FAQs

Can I use applesauce instead of yogurt?

Yes. Replace the yogurt with 1/2 cup unsweetened applesauce. The bread will be soft, though the crumb may be a little less rich. Don’t use sweetened applesauce unless you want a sweeter loaf.

Why did my cinnamon apple bread sink in the middle?

The most common cause is an underbaked center. The top can look finished while the apple pieces hold moisture inside. Bake until a toothpick reaches the center and comes out with moist crumbs, not wet batter. Also, avoid opening the oven during the first 40 minutes.

Can I make this bread without a glaze?

Of course. The coarse sugar gives the crust a little crunch, but both the sugar topping and glaze are optional. The bread has enough sweetness to serve plain, especially with butter or ice cream.

Conclusion

Easy Cinnamon Apple Bread is a simple way to use fresh apples in a soft, warmly spiced loaf. Keep the apple pieces small, stir the batter only until combined, and give the bread time to cool before slicing. Those three details make the difference between a neat, tender loaf and a heavy one.