Oh, the smell of apple cinnamon bread baking in the oven – it’s like wrapping yourself in a cozy blanket on a crisp fall morning! I’ve been making this recipe for years, ever since my aunt shared it with me at our first family Thanksgiving together. There’s something magical about how the sweet apples and warm cinnamon swirl together in this moist, tender loaf. It’s become my go-to treat for everything from lazy Sunday breakfasts to impromptu neighbor gifts. Trust me, once you try this apple cinnamon bread fresh from the oven with a pat of melting butter, you’ll understand why it’s disappeared from my kitchen counter more times than I can count!
Why You’ll Love This Apple Cinnamon Bread
This isn’t just any quick bread – it’s the kind of recipe that makes people hover around your kitchen, waiting impatiently for that first slice! Here’s why it’s special:
- The moist crumb stays tender for days thanks to juicy chopped apples baked right in
- Comes together faster than you’d think – just one bowl and basic ingredients
- Smells heavenly while baking (fair warning: neighbors might drop by unannounced)
- Equally perfect for breakfast with coffee or dessert with vanilla ice cream
Seriously, this loaf disappears every time I make it – and not just because I keep sneaking slices myself!
Ingredients for Apple Cinnamon Bread
This recipe keeps it simple with pantry staples – but don’t let that fool you! Every ingredient plays a special role in creating that perfect apple cinnamon bread texture and flavor. Here’s what you’ll need:
- 2 cups all-purpose flour (spooned and leveled, please!)
- 1 teaspoon baking soda – our rising agent that keeps it light
- 1/2 teaspoon salt to balance all that sweetness
- 1 teaspoon ground cinnamon – the warm hug in every bite
- 1/2 cup unsalted butter, softened (leave it out for 30 minutes first)
- 1 cup granulated sugar for that golden crust
- 2 large eggs at room temperature – they incorporate better this way
- 1 teaspoon vanilla extract – the flavor booster
- 2 cups peeled and chopped apples (I’m team Granny Smith for that perfect tartness)
Optional but amazing: toss in 1/2 cup chopped walnuts or pecans for crunch!
How to Make Apple Cinnamon Bread
Okay, let’s get baking! This apple cinnamon bread comes together so easily – just follow these simple steps and you’ll have a warm, fragrant loaf ready before you know it.
Preparing the Batter
First things first – grab your biggest mixing bowl and let’s make magic happen. Start by creaming that softened butter and sugar together until it’s light and fluffy – this is the foundation for that perfect texture. I like to go for about 2 minutes with my hand mixer (or 3 if you’re whisking by hand). Then beat in the eggs one at a time, letting each get fully incorporated before adding the next. A splash of vanilla goes in last for that extra cozy flavor.
Now for the dry ingredients – whisk them together in a separate bowl first (this helps avoid lumps). Here’s my golden rule: add the flour mixture to the wet ingredients in three batches, mixing just until combined after each addition. When you see no more dry streaks, stop! Overmixing is the enemy of tender bread. Gently fold in those beautiful chopped apples last – they’ll distribute more evenly this way.
Baking and Cooling
While your oven preheats to 350°F, grease your loaf pan well – I like using butter or that homemade cake goop I mentioned earlier. Pour in that gorgeous batter and smooth the top. Now the hard part – waiting! Bake for 50-60 minutes, rotating the pan halfway through. You’ll know it’s done when the top is golden and a toothpick comes out with just a few moist crumbs (no wet batter!).
Here’s my secret trick: let it cool in the pan for exactly 10 minutes before turning it out. This gives the structure time to set so it won’t break apart. Then transfer to a wire rack to cool completely – if you can resist cutting into it right away, that is! The wait is worth it though – that first slice with melted butter? Absolute perfection.
Tips for Perfect Apple Cinnamon Bread
After burning my fair share of loaves (oops!), I’ve learned these foolproof tricks for apple cinnamon bread success:
- Pick tart apples: Granny Smiths hold their shape best, but Honeycrisp work too – just avoid mealy varieties
- Check early: Start testing at 50 minutes – overbaking dries it out fast!
- Cool completely: I know it’s hard, but waiting 2 hours prevents gummy slices
- Store smart: Keep wrapped at room temp for 3 days, or freeze slices for emergency cravings
One more thing – doubling the recipe? Use two pans rather than one giant loaf for even baking!
Variations of Apple Cinnamon Bread
Oh, the possibilities! This apple cinnamon bread is like a blank canvas just waiting for your personal touch. My favorite twist? Stirring in 1/2 cup of chopped pecans – that crunch takes it to another level! Raisins or dried cranberries add chewy sweetness (soak them in apple juice first to plump up).
For a decadent treat, drizzle warm caramel sauce over cooled slices. Need it gluten-free? Swap the flour 1:1 with your favorite GF blend – it works like a charm! The beauty of this recipe? It welcomes creativity while still staying true to that classic apple cinnamon magic.
Serving and Storing Apple Cinnamon Bread
Oh honey, let me tell you – this bread is absolute heaven served warm straight from the oven! I always sneak the first slice while it’s still steaming, slathered with melting butter that pools into all those apple-studded crevices. For breakfast, I toast thick slices until the edges crisp up slightly – pure bliss with my morning coffee.
To keep leftovers fresh (if you have any!), wrap the cooled loaf tightly in plastic wrap or foil. It’ll stay moist at room temperature for about 3 days – if it lasts that long! For longer storage, slice and freeze portions wrapped in parchment paper. Just pop frozen slices straight into the toaster whenever those apple cinnamon cravings hit!
Apple Cinnamon Bread Nutritional Information
Just so you know – these numbers are estimates based on standard ingredients. Each generous slice (about 1/10th of the loaf) comes in at around 220 calories, with 8g fat (5g saturated), 35g carbs, and 3g protein. Not bad for something that tastes this indulgent!
Common Questions About Apple Cinnamon Bread
What are the best apples to use?
Hands down, Granny Smith apples are my go-to for their perfect tartness that balances the sweetness. But Honeycrisp or Pink Lady work great too – just avoid super soft varieties that turn mushy when baked.
Can I make this without eggs?
Absolutely! For each egg, mix 1 tablespoon ground flaxseed with 3 tablespoons water and let it thicken for 5 minutes. The texture changes slightly, but it’s still delicious.
Can I double the recipe?
Yes! But use two loaf pans instead of one big one – the center won’t bake evenly otherwise. And maybe hide one loaf… or you’ll find it mysteriously disappears overnight!
Why did my bread sink in the middle?
Oh no! Usually means it needed 5 more minutes in the oven or you opened the door too early. Next time, wait until the edges pull from the pan before testing with a toothpick.
Final Thoughts
There you have it – my foolproof recipe for apple cinnamon bread that’s guaranteed to make your kitchen smell like happiness! Give it a try this weekend and tell me how yours turns out. I bet it won’t last long!
Print35-Minute Apple Cinnamon Bread: Irresistibly Moist & Heavenly
A delicious, moist bread with the sweet flavor of apples and warm cinnamon. Perfect for breakfast or a snack.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (10 slices) 1x
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups peeled and chopped apples
Instructions
- Preheat oven to 350°F (175°C). Grease a loaf pan.
- In a bowl, whisk together flour, baking soda, salt, and cinnamon.
- In another bowl, cream butter and sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla.
- Mix in the dry ingredients until just combined.
- Fold in chopped apples.
- Pour batter into prepared loaf pan.
- Bake for 50-60 minutes, or until a toothpick comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack.
Notes
- Use tart apples like Granny Smith for best results.
- Can be stored at room temperature for up to 3 days.
- For extra flavor, add 1/2 cup chopped nuts.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 18g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
