Name: Apple Cinnamon Bread
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Ingredients: 1/3 cup light brown sugar (packed); 1 teaspoon ground cinnamon; 1/2 cup butter (softened (room temperature)); 2/3 cup granulated sugar; 2 large eggs (room temperature); 1 1/2 teaspoons vanilla extract; 1 1/2 cups all-purpose flour; 1 3/4 teaspoons baking powder; 1/2 cup milk or almond milk (room temperature); 2 large apples (peeled and chopped small); 1/2 cup powdered sugar; 1–3 tablespoons milk or cream (for glaze; adjust to desired consistency)

Jump to Recipe

Creamy, cozy, and impossibly fragrant — this Apple Cinnamon Bread is the kind of loaf that fills your kitchen with warm, comforting smells and disappears faster than you can slice it. It’s soft, tender, and speckled with juicy apple bits and cinnamon ribbons that make every bite feel like a hug. Fun fact: cinnamon was once worth more than gold in certain parts of the world, which makes this loaf feel like a small, delicious treasure.

This recipe is special because it’s incredibly simple, quick to prepare, and perfect for family breakfasts, snack time, or an easy dessert. If you love playful mashups, you’ll enjoy comparing the cozy flavors here with the spicy crunch in my take on apple cinnamon chimichangas — different textures, same comforting apples and spice. Ready to bake? Let’s make something delicious and shareable.

What is Apple Cinnamon Bread?

Apple Cinnamon Bread is exactly what it sounds like — a loaf cake or quick bread studded with chopped apples and swirled with cinnamon-sugar. Who named it? Probably someone who wanted to keep things honest and appetizing: why confuse folks when the scent does the convincing? Ever wonder if the loaf was created to impress a date, or as an easy weekday treat? After all, “the way to a man’s heart is through his stomach.” Maybe that’s why so many families keep this recipe in rotation. Try it and see how fast it wins over anyone who walks through your door.

Why You’ll Love This:

This Apple Cinnamon Bread is irresistible for three big reasons:

Comforting flavor: Warm cinnamon and tender apple pieces create a cozy, home-baked aroma and a soft, moist crumb that melts in your mouth.
Budget-friendly baking: Making this at home costs far less than buying specialty loaves from bakeries, and you can control sugar levels and portions — perfect for families or meal prepping.
Versatile toppings: The simple powdered sugar glaze adds a sweet shine, or try a cream cheese frosting for extra richness — both lift the loaf from simple snack to dessert-worthy treat.

If you loved the custardy feel of my apple bread pudding, you’ll notice similar warm spices but a firmer, sliceable texture here — try pairing ideas from my apple pie bread pudding post to create a full apple-themed brunch. Grab your apples and let’s bake!

How to Make:

Quick Overview

This loaf is straightforward: a tender batter mixed with chopped apples, layered with a cinnamon-brown sugar swirl, baked until golden, and finished with a sweet glaze. Preparation is simple, textures are soft with a ribbon of spice, and total active time is short.

Approximate time: Prep 15–20 minutes, Bake about 60 minutes, Cool 15–20 minutes.

Standout element: The cinnamon-brown sugar swirl that runs through the loaf and the glaze on top make each slice feel special.

Ingredients

1/3 cup light brown sugar, packed
1 teaspoon ground cinnamon
1/2 cup butter, softened (room temperature)
2/3 cup granulated sugar
2 eggs, room temperature
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk or almond milk, room temperature
2 large apples, peeled and chopped small
1/2 cup powdered sugar
1–3 tablespoons of milk or cream (for glaze; adjust to desired consistency)

Directions

Preheat oven to 350 degrees F. Prepare a 9×5-inch loaf pan with non-stick spray or line with foil and spray, making it easy to lift the loaf out after baking.
In a small bowl, mix 1/3 cup light brown sugar and 1 teaspoon ground cinnamon; set this cinnamon-sugar mixture aside for the swirl.
In another bowl, whisk together 1 1/2 cups all-purpose flour and 1 3/4 teaspoons baking powder; set aside. This dry mix helps keep things light and evenly leavened.
In a medium mixing bowl, beat 2/3 cup granulated sugar and 1/2 cup softened butter until creamy and smooth — about 2–3 minutes with a hand or stand mixer on medium speed. Scrape the bowl as needed.
Add eggs one at a time, beating briefly after each addition so the batter stays emulsified, then mix in 1 1/2 teaspoons vanilla extract.
Stir in the flour mixture a little at a time until combined; don’t overmix — stop when you no longer see streaks of flour.
Mix in 1/2 cup milk (room temperature) until the batter is smooth and pourable. The batter should be thick but easy to spread.
Pour half of the batter into the prepared pan and spread it evenly. Sprinkle half of the chopped apples (1 large apple worth) over the batter. Then sprinkle half the brown sugar-cinnamon mixture over the apples for a sweet, spiced layer.
Pour the remaining batter over the first layer and spread gently. Top with the remaining chopped apples and sprinkle the rest of the brown sugar-cinnamon mixture on top.
Swirl the top gently with a knife to distribute the cinnamon ribbons through the batter — but don’t over-swirl or the layers will fully blend.
Bake for approximately 60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent with foil for the final 15 minutes. Remove from oven and allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
For the glaze, whisk 1/2 cup powdered sugar with 1–3 tablespoons of milk or cream until you reach a drizzling consistency. Start with 1 tablespoon and add more as needed.
Once the loaf has cooled slightly, drizzle the glaze over the top and let it set before slicing. This keeps the glaze pretty and prevents it from soaking into the loaf too quickly.

Apple Cinnamon Bread

What to Serve With:

Serve warm slices with a pat of butter for a classic treat, or pair with:

Creamy vanilla yogurt or mascarpone for a richer bite
A sharp cheddar slice for a savory-sweet contrast
Hot coffee, chai tea, or spiced apple cider for cozy mornings
A small green salad and soup to turn the loaf into part of a light brunch spread

Top Tips for Perfecting:

Use firm apples like Honeycrisp or Granny Smith so they hold up during baking and add a pleasant tartness.
Room-temperature eggs and milk help the batter come together more smoothly and rise evenly.
Don’t overmix the batter once you add the flour; overworking gluten makes quick breads tough.
If using very sweet apples, reduce granulated sugar by 1–2 tablespoons to balance flavors.
Test doneness with a toothpick at the 55–60 minute mark to avoid overbaking.

Storing and Reheating Tips:

Refrigeration: Store cooled, sliced bread in an airtight container in the refrigerator for up to 4–5 days. Let slices come to room temperature or warm slightly before serving.

Freezing: Wrap the cooled loaf tightly in plastic wrap and aluminum foil, or freeze individual slices in freezer bags for up to 3 months. Thaw in the refrigerator overnight or at room temperature for a couple hours.

Reheating: Warm slices in a toaster oven or regular oven at 325 degrees F for 8–10 minutes, or microwave a single slice for 15–25 seconds (watch closely) until heated through. Add a quick dab of butter or a light re-glaze after warming for freshness.

FAQs

Can I use frozen apples if fresh aren’t available?
Yes, but thaw and drain frozen apples thoroughly and pat dry before adding them to the batter to avoid extra moisture that can make the loaf dense.

Can I substitute oil for butter?
You can replace the 1/2 cup butter with 1/2 cup neutral oil (like vegetable or canola), but the texture will be slightly different — oil gives a moister crumb while butter adds flavor and a firmer texture.

Is it okay to skip the glaze?
Absolutely. The loaf is flavorful on its own. The glaze adds sweetness and a polished look, but you can dust with powdered sugar or serve plain.

How do I prevent the swirl from sinking to the bottom?
Make sure the batter is not too thin and don’t overload any single layer with too much sugar mix. A gentle swirl is enough — too much stirring will make the swirl sink.

Can I make mini loaves or muffins with this recipe?
Yes. Reduce baking time: mini loaves will take about 30–35 minutes and muffins about 18–22 minutes. Check with a toothpick for doneness.

Conclusion

This Apple Cinnamon Bread is an easy, comforting loaf that’s perfect for sharing with family and friends — soft crumb, ribbons of cinnamon, and sweet apple pockets make it feel special with very little fuss. It’s forgiving for beginners, adaptable for substitutions, and ideal for breakfasts, snacks, or casual dessert. For another take and inspiration from a trusted source, see Homemade Apple Cinnamon Bread Recipe – Erhardt’s Eat. Give this recipe a try, slice it warm, and enjoy the cozy smiles it brings.