This Apple Cinnamon Bread is packed with 2 juicy apples. It's not-too-sweet, moist, tender with buttery undertones, and it tastes like fall in a loaf pan!
My ideal apple cinnamon bread is a moist, tender loaf that packs in many apples. I discovered increasing the apples, made for an intense apple flavor, but all that excess moisture resulted in a soggy loaf!
So I created an apple cinnamon bread recipe that incorporates apples in the form of grated and chopped, when compared to all grated fruit in the apple muffins recipe. This mix of textures, adds visual interest and keeps the bread together nicely when sliced, without it falling apart.
Fall baking calls for apple recipes like air fryer baked apples or a bowl of warm and cozy apple cinnamon oatmeal. Cinnamon adds warmth and is comforting, especially in the cozy autumn season like in pumpkin loaf.
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Why this recipe works?
I wanted to maximize the apple flavor in my apple cinnamon bread. Adding excessive diced apples into the batter led to a slice that crumbled and lacked structural integrity.
Therefore, I incorporated grated and chopped apples, which seamlessly melded into the batter during baking, ultimately yielding a beautifully cohesive slice when sliced.
Also, I top the bread with cinnamon sugar, enhancing its visual appeal and giving a beautiful crust.
Ingredients
Scroll down to the recipe card below for full information on ingredients and amounts.
- Apples - You will need 2 apples for this recipe! Like in my air fryer apple crisp, I like to use Gala, Honeycrisp or Golden Delicious, because they are sweet with a hint of tartness and hold their shape better when cooked.
- Eggs - Preferably at room temperature so it incorporates more easily into the batter.
- Butter - Melted butter adds richness and flavor.
- Leavening - I like to use a combination of baking powder and baking soda for a good rise.
- Flavorings - Ground cinnamon for classic fall flavors and vanilla extract to make it taste cakey.
- Sugar - Like in the air fryer chocolate chip cookies, I use a combination of brown and white sugar. Brown sugar contributes moisture and compliments the cinnamon with caramel undertones, while white sugar adds enough sweetness.
- Flour - Just plain all-purpose flour.
How to make?
You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.
1 & 2. Whisk eggs, white sugar and brown sugar in a large bowl for 90 seconds. Add melted butter and vanilla extract and continue whisking for 30 seconds.
3 & 4. Sift together all purpose flour, ground cinnamon, baking powder, baking soda and salt and then stir using a wooden spoon.
5. Mix until the batter is thoroughly combined.
6. Grate apples using the coarse side of your box grater and measure 1 ½ cups. Chop apples into ¼ inch dice and measure 1 cup.
Tip: Don't peel the apples! The skin adds texture and color and saves you an additional peeling step. However, make sure to remove any large pieces of skin after grating.
7 & 8. Add grated and chopped apples into the batter and mix until evenly combined.
💡 Did you know? Apples generally contain around 80-85% water. This high water content contributes to the juiciness and crispness!
9. Transfer batter into a greased loaf pan and spread evenly.
10. Sprinkle evenly with cinnamon sugar.
Tip: Stir together 1 tablespoon white sugar and ½ teaspoon ground cinnamon in a small bowl to make cinnamon sugar.
Bake bread at 375 degrees for 40 to 55 minutes or until a tooth pick inserted in the middle comes clean.
How to store?
Like the persimmon bread or eggless banana bread, allow the apple cinnamon bread to cool completely before storing it. This prevents condensation from forming inside the storage container, which can make the bread soggy.
- Room temperature - Apple cinnamon bread can be stored for up to 2-3 days, in a sealed container to preserve freshness.
- Freezer - For extended storage, wrap the apple cinnamon bread in plastic wrap and then in an airtight freezer bag and store in the freezer for up to 2-3 months. Thaw overnight at room temperature.
Helpful tips
- Choose the Right Apples: Opt for firm apples with a sweet-tart flavor, like Golden delicious, Honeycrisp, Fuji or Granny smith. These varieties hold their shape well when cooked, like in apple mug cake or air fryer apples fritters.
- Don't Overmix the Batter: Overmixing can lead to tough apple cinnamon bread. Mix until the dry and wet ingredients are just combined to achieve a tender texture.
- No need to peel - The peel adds texture, flavor and nutrition like in air fryer apple crisp.
More fall baking
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Apple Cinnamon Bread
Equipment
Ingredients
Dry ingredients
- 1 + ¾ cup all purpose flour
- 1 + ½ teaspoons ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet ingredients
- 2 apples
- 2 eggs, large
- ½ cup sugar, white
- ¼ cup light brown sugar, not packed
- ½ cup unsalted butter, melted but not hot 1 stick
- 1 teaspoon vanilla extract
Cinnamon sugar
- 1 tablespoon white sugar
- ½ teaspoon ground cinnamon
Instructions
- Preheat oven to 375 degrees F. Grease a standard loaf pan with non-stick cooking spray and set aside.
Dry ingredients
- Add all dry ingredients into a small bowl and whisk until combined.
Prep apples
- Chop an apple into ¼-inch cubes and measure 1 cup. Grate apples using the coarse side of your box grater and measure 1 ½ cup grated apples.
Batter
- Add eggs, white sugar and brown sugar in a large bowl and whisk for 90 seconds. Add melted butter and vanilla extract and continue whisking for 30 seconds. Pro tip: Measure packed brown sugar if using tart apples.
- Using a wooden spoon, stir in the dry ingredients until combined (the batter will be thick).
- Stir in the grated and chopped apples. The moisture in the apples will loosen the batter. Sprinkle the cinnamon sugar evenly on top. Tip: To make cinnamon sugar, stir together white sugar and ground cinnamon in a small bowl.
Bake
- Transfer to oven and bake for 40 to 50 minutes, until a toothpick inserted in the middle comes clean. Place pan on a wire rack to cool completey.
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
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