Description

This Apple Bread recipe is a moist, flavorful quick bread perfect for fall. Made with cinnamon-spiced apples and a sweet cinnamon sugar swirl, it offers a delightful blend of warm spices and fruity sweetness in every slice. Ideal for breakfast, snack, or dessert, this easy-to-make bread combines simple ingredients into a comforting treat.

Ingredients

Scale

Dry Ingredients

1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup brown sugar
1 ½ teaspoons ground cinnamon

Wet Ingredients

2 large eggs, room temperature
½ cup granulated sugar
½ cup butter, melted
1 teaspoon vanilla extract

Fruit

2 cups chopped apples (Pink Lady, Gala, or Honeycrisp – peeled and chopped, about 2 apples)

Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour an 8 x 5 inch loaf pan or line it with parchment paper to prevent sticking, then set aside.
Make Cinnamon Sugar Mixture: In a small bowl, whisk together the brown sugar and ground cinnamon until evenly combined. Set this mixture aside for layering later.
Combine Wet Ingredients: In a large mixing bowl, whisk the eggs and granulated sugar together until well combined and slightly frothy for a lighter texture.
Add Butter and Vanilla: Stir in the melted butter and vanilla extract until the mixture is smooth and uniform.
Add Dry Ingredients: Add the all-purpose flour, baking powder, baking soda, and salt to the wet ingredients. Mix gently just until everything is combined—be careful not to overmix. The batter will be thick.
Fold in Apples: Gently fold the chopped apples into the batter to distribute them evenly without breaking them down.
Layer Batter and Cinnamon Sugar: Pour half of the batter into the prepared loaf pan. Sprinkle about three-quarters of the cinnamon sugar mixture evenly over the batter.
Add Remaining Batter and Swirl: Carefully spread the remaining batter over the layered cinnamon sugar. Sprinkle the remaining cinnamon sugar over the top. Use a knife or spoon to gently swirl it into the batter, creating a marbled effect.
Bake the Bread: Bake the bread in the preheated oven for 35 to 45 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean or with just a few moist crumbs. If the bread starts browning too quickly, tent it loosely with foil during the last 10 to 15 minutes of baking.
Cool and Serve: Remove the bread from the oven and let it cool completely in the pan on a wire rack before slicing. This helps the texture to set and makes slicing easier.

Notes

Use tart but sweet apples like Pink Lady, Gala, or Honeycrisp for the best flavor and texture.
Ensure eggs are at room temperature for better mixing and rise.
Do not overmix the batter to keep the bread tender and moist.
Store leftovers wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
This bread also freezes well for up to 2 months—slice before freezing for easy thawing.
To make this recipe gluten-free, substitute the all-purpose flour with a gluten-free flour blend suitable for baking.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Breakfast, Snack, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (about 1/8 of the loaf)
Calories: 220
Sugar: 19g
Sodium: 150mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 2g
Protein: 3g
Cholesterol: 50mg

Keywords: apple bread, quick bread, cinnamon apple bread, fall recipes, breakfast bread, apple dessert