Name: Cinnamon Apple Bread Recipe
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Ingredients: 2 cups all-purpose flour; 1 cup granulated sugar; 1/3 cup light brown sugar, packed; 1 1/2 teaspoons ground cinnamon; 1/2 teaspoon ground nutmeg; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon fine sea salt; 2 large eggs, room temperature; 1/2 cup neutral oil (canola, vegetable, or light olive oil); 1/2 cup plain yogurt or sour cream; 1/3 cup milk (dairy or unsweetened almond/oat milk); 2 teaspoons pure vanilla extract; 2 medium apples, peeled and diced small (about 2 cups); 3 tablespoons granulated sugar; 1 1/2 teaspoons ground cinnamon; 2 tablespoons chopped pecans or walnuts for the top; 1 tablespoon coarse sugar for crunch; 1/2 cup powdered sugar; 1-2 tablespoons milk or cream; 1/4 teaspoon vanilla extract; 1 pinch ground cinnamon

Cinnamon Apple Bread Recipe tastes like a cozy fall morning in every slice, with tender apples, warm spice, and a buttery crumb that makes the whole kitchen smell like a bakery. This loaf works for busy home bakers who want an impressive breakfast or snack in about 1 hour and 15 minutes, start to finish. I baked a version of this in my tiny first apartment oven, and it still turned out so good my roommates stopped buying store-bought pastries.

Why Cinnamon Apple Bread Recipe Is Worth It

This Cinnamon Apple Bread Recipe gives you all the comfort of apple pie without rolling a single crust. You whisk the batter in one bowl, fold in juicy apples, and the oven does the rest while you pretend it took way more effort.

The bread slices cleanly, stays moist for days, and tastes even better on day two. Kids, picky eaters, and “I don’t really like dessert” people usually go back for seconds.

“This Cinnamon Apple Bread Recipe tastes like apple pie and coffee cake had a baby, and I ate three slices without regret. ★★★★★”

Ingredients You Need

Dry ingredients

2 cups (250 g) all-purpose flour
1 cup (200 g) granulated sugar
1/3 cup (70 g) light brown sugar, packed
1 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg (freshly grated if you feel fancy)
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon fine sea salt

Wet ingredients

2 large eggs, room temperature
½ cup (120 ml) neutral oil (canola, vegetable, or light olive oil)
½ cup (120 ml) plain yogurt or sour cream (Greek yogurt works great and keeps it extra tender)
1/3 cup (80 ml) milk (dairy or unsweetened almond/oat milk)
2 teaspoons pure vanilla extract

Apples

2 medium apples, peeled and diced small (about 2 cups)
- Use firm, baking-friendly apples: Honeycrisp, Granny Smith, Pink Lady, or Fuji.
- Mix sweet and tart apples for deeper flavor.

Cinnamon sugar swirl & topping

3 tablespoons granulated sugar
1 ½ teaspoons ground cinnamon
Optional: 2 tablespoons chopped pecans or walnuts for the top
Optional: 1 tablespoon coarse sugar for crunch

Simple glaze (optional but highly recommended)

½ cup (60 g) powdered sugar
1–2 tablespoons milk or cream
¼ teaspoon vanilla extract
Tiny pinch of cinnamon

Pantry shortcuts & notes

Use pre-ground cinnamon from a brand you like; I often reach for Saigon cinnamon for stronger flavor.
Use pre-chopped apples from the produce section if you feel short on time, just dice them a bit smaller.
Use boxed powdered sugar and store-brand vanilla; the apples and cinnamon carry most of the flavor.

Equipment

9×5-inch loaf pan (metal pan browns best)
Parchment paper
Two mixing bowls
Whisk and rubber spatula
Measuring cups and spoons or a kitchen scale
Cooling rack
Small knife or toothpick to test doneness

Quick Tips & substitutions

Dice apples small so they soften fully and spread through every slice.
Pat apple pieces dry with a paper towel if they feel very juicy, so the loaf does not turn soggy.
Use half whole wheat flour and half all-purpose flour if you want a heartier texture.
Swap yogurt with sour cream or buttermilk if that fits what you have.
Use coconut oil or melted butter instead of neutral oil, and cool it slightly before mixing.
Stir nuts, chocolate chips, or raisins into the batter instead of only on top.
Line the pan with parchment and leave a “sling” so the bread lifts out easily.
Cool the loaf completely before slicing so it does not crumble.

How to Make Cinnamon Apple Bread Recipe

H3: Prep the pan and apples

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with a parchment sling so the paper hangs over the long sides. Peel the apples, core them, and dice them into small ¼-inch cubes.

Toss the apple pieces with 1 teaspoon of the cinnamon and 1 tablespoon of the granulated sugar from the total amounts if you want extra flavor. Set the apples aside while you mix the batter so they release a little juice.

H3: Mix the cinnamon sugar topping

In a small bowl, stir together 3 tablespoons granulated sugar and 1 ½ teaspoons ground cinnamon. Add chopped nuts if you plan to use them on top. Keep this bowl near your loaf pan so you can layer quickly.

H3: Whisk the dry ingredients

In a large mixing bowl, add the flour, remaining granulated sugar, brown sugar, baking powder, baking soda, salt, remaining cinnamon, and nutmeg. Whisk until everything looks evenly combined and no brown sugar clumps remain. This step spreads the spices evenly so every bite of Cinnamon Apple Bread Recipe tastes balanced.

H3: Combine the wet ingredients

In a second bowl or large measuring cup, whisk the eggs until smooth. Add the oil, yogurt, milk, and vanilla extract. Whisk until the mixture looks creamy and fully blended.

H3: Bring the batter together

Pour the wet mixture into the bowl with the dry ingredients. Gently fold with a spatula until you see no dry flour streaks. Stop mixing once the batter looks mostly smooth; a few small lumps keep the bread tender.

Fold in the diced apples so they spread evenly through the batter. The batter will feel thick, and that texture holds the apples in place instead of letting them sink.

H3: Layer the batter and cinnamon swirl

Spoon half of the batter into the prepared loaf pan and spread it into an even layer. Sprinkle half of the cinnamon sugar mixture over this layer. Add the remaining batter on top and smooth it gently, then sprinkle the rest of the cinnamon sugar over the surface.

If you use nuts or coarse sugar, scatter them over the top now. Run a butter knife through the batter in a gentle S-shape once or twice if you want a subtle swirl inside.

H3: Bake the Cinnamon Apple Bread Recipe

Place the pan on the middle rack of the oven. Bake for 50–60 minutes, until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter. If the top browns too quickly, tent it loosely with foil during the last 10–15 minutes.

The bread will puff up, crack slightly on top, and smell like cinnamon apples in the best way. Start checking at 45 minutes since every oven runs a bit different.

H3: Cool and glaze

Set the pan on a cooling rack and let the bread cool in the pan for 15–20 minutes. Lift the loaf out using the parchment sling and move it to the rack to cool completely. This step keeps the Cinnamon Apple Bread Recipe from steaming in the pan and turning dense.

While the bread cools, whisk the powdered sugar, vanilla, cinnamon, and 1 tablespoon milk in a small bowl. Add more milk, a few drops at a time, until the glaze drips slowly from the spoon. Drizzle the glaze over the cooled loaf, let it set for about 10 minutes, then slice.

Recipe Variations

Gluten-free: Use a 1:1 gluten-free baking flour blend and add an extra tablespoon of yogurt for moisture.
Dairy-free: Use plant-based yogurt, non-dairy milk, and skip the glaze or use non-dairy milk in it.
Vegan: Use dairy-free yogurt and milk, and replace eggs with 2 flax eggs (2 tablespoons ground flax + 5 tablespoons water).
Low sugar: Cut the granulated sugar by ¼ cup and skip the glaze; the apples still keep it sweet.
Nutty: Add ½ cup chopped walnuts or pecans to the batter and more on top.
Extra apple: Add an extra ½ cup diced apple for a super chunky texture, and bake a few minutes longer.
Streusel style: Top the batter with ¼ cup cold cubed butter, ¼ cup flour, and ¼ cup brown sugar mixed into crumbs.

Ways to Serve Cinnamon Apple Bread Recipe

Warm a slice and add a spoonful of vanilla yogurt for breakfast.
Toast a slice lightly and spread with a thin layer of butter or almond butter.
Pack slices in lunch boxes as a sweet snack.
Serve with a mug of hot coffee, tea, or hot chocolate on a chilly afternoon.
Cut into cubes and use as a base for a cinnamon apple trifle with yogurt and fresh fruit.

Storage Success

Let the Cinnamon Apple Bread Recipe cool completely before you wrap it. Store the loaf at room temperature in an airtight container for up to 3 days, and place a paper towel inside to catch extra moisture. Move leftovers to the fridge after that if you want a few more days.

Freeze individual slices by wrapping them in plastic or parchment and then placing them in a freezer bag. Reheat slices in the microwave for 15–20 seconds or in a toaster oven until warm and fragrant.