Apple Cinnamon Bread Recipe

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This Apple Cinnamon Bread is the ultimate comfort food, filling your kitchen with an aroma that feels like a warm hug.

What sets this loaf apart is its incredible moistness and the perfect ribbon of cinnamon sugar swirling through every slice. Packed with fresh, tender chunks of apple and topped with a simple, crackly glaze,

it’s a treat that’s deliciously satisfying for breakfast with coffee or as a sweet afternoon snack. It’s a simple, foolproof recipe that delivers bakery-quality results every time.

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. Course: Breakfast, Dessert, Snack
. Difficulty: Easy
. Prep Time: 20 minutes
. Total Time: 1 hour 15 minutes (plus cooling time)
. Calories per serving: Approximately 380 kcal
. Servings: 1 standard loaf (10 slices)

(To make two loaves, simply double all the ingredients listed below. Use two 9×5 inch loaf pans and keep an eye on the baking time, as it may need a few extra minutes.)

Ingredients Overview

Each ingredient in this recipe plays a crucial role. The oil and buttermilk ensure an incredibly moist and tender crumb that stays soft for days.

Brown sugar adds a deep molasses flavor and moisture, while the fresh apples provide little pockets of sweet, soft texture.

The cinnamon-sugar swirl isn’t just for looks; it creates a deliciously spiced layer that runs through the center of the bread, making every bite perfectly balanced.

Ingredients

For the Cinnamon Swirl:

• 1/4 cup (50g) granulated sugar
• 1 1/2 teaspoons ground cinnamon

For the Bread:

• 2 large eggs, at room temperature
• 3/4 cup (150g) light or dark brown sugar, packed
• 3/4 cup (180ml) neutral oil (vegetable, canola, or avocado)
• 1/2 cup (120ml) buttermilk, at room temperature
• 2 teaspoons pure vanilla extract
• 2 cups (250g) all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 1/2 cups (about 180g) peeled and finely chopped 🍎 apple (1-2 medium apples, Granny Smith or Honeycrisp work well)

For the Glaze (Optional but recommended!):

• 1/2 cup (60g) confectioners’ sugar
• 1-2 tablespoons milk or cream
• 1/4 teaspoon vanilla extract

Instructions

🔪 1. Prep and Preheat
Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan thoroughly with butter or non-stick spray.

For extra insurance, you can line it with parchment paper, leaving an overhang on the two long sides to make removing the bread easier later. Peel, core, and finely chop your apples. Set them aside.

🎂 2. Make the Cinnamon Swirl
In a small bowl, whisk together the 1/4 cup of granulated sugar and 1 1/2 teaspoons of cinnamon. Set this aside. This will be our delicious ribbon of flavor!

🎂 3. Combine the Wet Ingredients
In a large mixing bowl, whisk the 2 eggs and 3/4 cup of brown sugar together until they are well combined and smooth.

Slowly stream in the 3/4 cup of neutral oil while whisking continuously. This helps them emulsify. Then, whisk in the 1/2 cup of buttermilk and 2 teaspoons of vanilla extract. Whisk until the mixture is smooth and uniform.

🎂 4. Combine the Dry Ingredients
In a separate medium bowl, whisk together the 2 cups of flour, 1 teaspoon of baking soda, 1 teaspoon of cinnamon, and 1/2 teaspoon of salt.

This ensures the leavening and spices are evenly distributed throughout the flour, preventing pockets of baking soda in your finished bread.

🎂 5. Combine Wet and Dry Mixtures
Pour the dry flour mixture into the wet egg and sugar mixture. Use a spatula to gently fold them together.

Mix only until the last streaks of flour disappear. A few lumps are okay! Do not overmix, as this will develop the gluten and make the bread tough.

🎂 6. Fold in the Apples
Add the 1 1/2 cups of chopped apples to the batter. Gently fold them in until they are evenly distributed.

🎂 7. Layer the Batter and Swirl
Pour half of the batter into your prepared loaf pan and spread it into an even layer. Sprinkle about 3/4 of your cinnamon-sugar mixture evenly over this layer.

Pour the remaining batter on top and carefully spread it to cover the cinnamon layer. Finally, sprinkle the remaining cinnamon-sugar over the very top. This will create a beautiful, crackly, sugary crust.

🎂 8. Bake to Perfection
Place the loaf pan in the preheated oven and bake for 50-60 minutes. Tip: Ovens vary, so start checking at 50 minutes.

The bread is done when a toothpick inserted into the center of the loaf (not directly into a gooey apple chunk) comes out clean or with a few moist crumbs. The top will be a deep golden brown.

❄️ 9. Cool Completely
This is the hardest but most important step! Let the bread cool in the pan on a wire rack for at least 20 minutes.

Then, run a knife around the edges and carefully lift it out using the parchment paper overhang (or invert it) onto the rack. Let it cool completely before glazing. Slicing into a warm loaf will cause it to crumble.

🍽️ 10. Glaze and Serve
Once the bread is completely cool, make the glaze. In a small bowl, whisk the 1/2 cup of confectioners’ sugar with 1 tablespoon of milk and 1/4 teaspoon of vanilla.

Add more milk, a teaspoon at a time, until you reach a drizzle-able consistency. Drizzle the glaze over the top of the loaf. Slice, serve, and enjoy!

Note

• Room Temperature is Key: Using room temperature eggs and buttermilk helps them incorporate smoothly into the batter, leading to a more even rise and texture.
• Don’t Overmix: The number one secret to a tender, soft quick bread is to mix the batter only until the ingredients are combined. A few lumps are perfectly fine.
• Testing for Doneness: If the top is browning too quickly but the center is still wet, tent the loaf loosely with aluminum foil for the remainder of the baking time.

Nutrition

(Per slice, with glaze)

• Calories: 380 kcal
• Carbohydrates: 48g
• Protein: 4g
• Fat: 19g
• Saturated Fat: 2g
• Cholesterol: 35mg
• Sodium: 220mg
• Fiber: 1g
• Sugar: 30g

FAQs

Q1: Can I use milk instead of buttermilk?
A: Yes, in a pinch! Create a DIY buttermilk by placing 1 1/2 teaspoons of white vinegar or lemon juice in a measuring cup and then adding enough regular milk to reach the 1/2 cup line. Stir and let it sit for 5 minutes until it curdles slightly before using.

Q2: What are the best apples to use for baking in this bread?
A: You want an apple that holds its shape and offers a balance of sweet and tart. Granny Smith (tart), Honeycrisp (sweet and crisp), Braeburn, or Pink Lady are all excellent choices.

Q3: My bread is very moist in the center after the suggested time. What happened?
A: This is likely due to two reasons: 1) The bread needed a few more minutes in the oven (cover the top with foil and bake a bit longer), or 2) It was sliced while still warm. The structure needs time to set as it cools. Always cool completely.

Q4: How should I store this bread?
A: Because it’s so moist, it’s best stored in an airtight container at room temperature for up to 2 days. For longer storage, wrap it tightly in plastic wrap and keep it in the refrigerator for up to 5 days. You can also freeze the unglazed loaf for up to 3 months.

Q5: Can I add nuts to this recipe?
A: Absolutely! Fold in 1/2 cup of chopped walnuts or pecans along with the apples for a delightful crunch.