The Best Apple Cinnamon Bread (Easy & Moist!)

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My tried-and-true recipe for apple cinnamon bread guarantees a perfectly moist, tender crumb and a crunchy cinnamon-sugar topping in every single bite, making it the only one you’ll ever need.

I’ve been making this recipe for years, and it’s one of those no-fail bakes that feels like a warm hug. It fills your entire home with the most incredible aroma of apples and cinnamon, you know? It’s a simple quick bread that uses basic pantry staples to create something truly special. Perfect for a cozy weekend breakfast, an after-school snack, or even a simple dessert. Let’s get to it!

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Key Takeaways

So Simple, So Good: This is a straightforward “quick bread” recipe, meaning no yeast and no waiting for dough to rise. Just mix, pour, and bake!
A Taste of Fall: Packed with fresh apples and warm cinnamon, it’s the perfect treat for a crisp autumn day (or any day you’re craving cozy vibes).
Crowd-Pleaser Guaranteed: Seriously, who doesn’t love apple cinnamon bread? It’s a guaranteed hit with family, friends, and at any bake sale.
Incredibly Versatile: Enjoy it warm with a pat of butter, drizzle it with a simple glaze, or toast it for breakfast. If you love this, you have to try my Easy Moist Pumpkin Bread next!

Why You’ll Love This Apple Cinnamon Bread

Okay, let’s get into why you’re going to be obsessed with this recipe. It’s more than just a loaf of bread; it’s an experience!

That Crunchy Sugar Top: The cinnamon-sugar layer bakes into a delightfully crisp, slightly caramelized crust that’s just irresistible.
Unbelievably Moist Crumb: Thanks to the fresh apples and milk, every slice is incredibly tender and stays that way for days. No dry bread here!
It Makes Your House Smell Amazing: Forget fall-scented candles. The aroma of this bread baking is the real deal—warm, spicy, and oh-so-inviting.
Packed with Wholesome Apples: We’re using a whole large apple, which means every bite is loaded with fruity goodness and a nice little boost of natural fiber.
A “Just Because” Treat: It’s fancy enough for guests but simple enough to whip up on a random Tuesday when you just need something comforting.
Perfect for Gifting: Wrap up a loaf in parchment paper and twine, and you’ve got a thoughtful, delicious homemade gift. For another amazing apple dessert, you have to see this No-Bake Apple Cheesecake—it’s a game-changer!

A Taste of Home

I’ll never forget the first time a real cold front hit us here in Dallas one October. You know the kind—where you can finally pull out your favorite cozy sweater? I had a big bag of apples from the farmers market and a sudden, intense craving for something that just felt like fall. That afternoon, this apple cinnamon bread was born in my kitchen. The smell alone was enough to make the whole day feel special.

It instantly became a family tradition. It’s what I bake on the first chilly day of the season, what I bring to friends who need a little pick-me-up, and what my kids request for breakfast on lazy Saturday mornings. It’s simple, honest, and filled with love—just like the best family recipes are. It reminds me a lot of my beloved Pecan Zucchini Bread, another recipe that’s all about turning simple ingredients into pure comfort.

Ingredients for Apple Cinnamon Bread

Here’s what you’ll need to grab. The beauty of this recipe is that it uses pantry staples you probably already have on hand!

Ingredient	Notes & Common Substitutes
All-Purpose Flour	Standard AP flour works best for a tender crumb. For a gluten-free version, use a good 1:1 gluten-free baking blend.
Baking Powder	This gives the bread its lift. Make sure yours is fresh!
Sea Salt	Just a pinch to balance all the sweetness.
Spices	Ground cinnamon is key! Feel free to add a pinch of nutmeg or allspice for extra warmth. These are the same cozy spices I use in my Easy Moist Pumpkin Bread!
Salted Butter	I use salted butter for extra flavor. If you only have unsalted, just add an extra pinch of salt to the dry ingredients. For a dairy-free version, use your favorite plant-based butter sticks.
Sugars	We’re using both granulated white sugar for the batter and packed brown sugar for that rich, caramelly swirl.
Eggs	Two large eggs, preferably at room temperature to help them mix in smoothly.
Vanilla Extract	Always use pure vanilla extract for the best flavor.
Milk	Whole milk adds richness, but any milk (including almond, soy, or oat milk) will work just fine.
Apple	One large apple. Granny Smith is my go-to for a nice tart balance, but Honeycrisp, Gala, or Fuji are also fantastic.

Equipment Needed

You don’t need anything fancy for this recipe, which is another reason I love it.

9×5 inch Loaf Pan: This is the standard size. If yours is slightly different, just keep an eye on the baking time.
Mixing Bowls: You’ll need one large one for the batter and a small one for the cinnamon-sugar mixture.
Electric Mixer: A hand mixer or a stand mixer makes creaming the butter and sugar a breeze. No mixer? No problem! You can totally do this by hand with a whisk and some elbow grease.
Spatula: For folding the batter and scraping every last delicious bit out of the bowl.
Peeler & Knife: For prepping that all-important apple.

How to Make Apple Cinnamon Bread Step-by-Step

Ready? Let’s do this! It comes together in just a few simple steps.

Prep Your Station: First things first, preheat your oven to 350°F (175°C). Grease your 9×5 loaf pan really well with butter or nonstick spray. In a small bowl, mix the brown sugar and cinnamon together until combined and set it aside.
Cream the Butter & Sugar: In a large bowl, use your mixer to beat the softened butter and granulated sugar together on medium speed for about 2 minutes. It should look light, fluffy, and pale yellow.
Add Eggs & Vanilla: Add the eggs one at a time, mixing well after each one. Then, mix in the vanilla extract. The mixture might look a little curdled at this point—that’s totally normal!
Combine the Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Add half of this dry mixture to your wet ingredients and mix on low speed until just barely combined.
Fold It All Together: Add the milk and mix on low until it’s incorporated. Then add the remaining dry ingredients and gently fold everything together with a spatula. And here’s the key: stop mixing as soon as you don’t see any more flour streaks! Overmixing is the enemy of a tender quick bread.
Layer and Swirl: Spread half of the batter into the bottom of your prepared pan. Sprinkle this with half of your chopped apples and half of the cinnamon-sugar mixture. Gently spoon the rest of the batter on top, followed by the remaining apples and the rest of the cinnamon sugar.
Bake to Perfection: Pop it in the oven and bake for 50-55 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. Let the apple cinnamon bread cool in the pan for about 10 minutes before carefully turning it out onto a wire rack to finish cooling.

Expert Tips for the Best Results

Okay, friend, lean in. These are the little secrets I’ve learned over the years to take this bread from good to unforgettable.

Room Temperature is Key: I know it’s tempting to just grab ingredients from the fridge, but having your butter, eggs, and milk at room temperature helps them emulsify into a smooth batter, which means a more uniform, tender crumb. Trust me on this.
Don’t Overmix the Batter: I said it before, but it’s the most important tip! The moment you stop seeing dry flour, put the mixer down. Overmixing develops the gluten and can make your apple cinnamon bread tough and dense instead of light and fluffy.
Chop Your Apples Small: Aim for small, pea-sized pieces of apple. This ensures they soften perfectly during baking and you get little pockets of apple in every single bite, rather than big, chunky bits that can make the bread fall apart.
The “Tent” Trick: If you notice the top of your loaf is getting too brown before the center is cooked through (around the 40-minute mark), just loosely cover it with a piece of aluminum foil—like a little tent. This protects the top while the inside finishes baking.
Let It Rest! That 10-minute cooling time in the pan is crucial. It allows the bread to set up, making it much easier to remove without it breaking. Patience is a virtue in baking!

What to Serve With Apple Cinnamon Bread

This bread is a star all on its own, but it also plays very nicely with others!

A Simple Pat of Butter: Warm from the oven with a little salted butter melting into it? Heaven.
A Hot Cup of Coffee or Tea: The perfect companion for a cozy morning or afternoon break.
A Scoop of Vanilla Ice Cream: Turn a slice into a decadent dessert! Especially good if the bread is still a little warm.
A Dollop of Yogurt or Apple Butter: For a delicious and slightly healthier breakfast option.
Alongside a Savory Soup: For a truly comforting lunch, pair a slice with a warm bowl of my Fall Harvest Vegetable Soup.

Storing and Reheating Tips

Want to save some for later? No problem! This apple cinnamon bread stores beautifully.

At Room Temperature: Store the completely cooled bread in an airtight container or zip-top bag on your counter. It will stay fresh and moist for up to 3 days.
To Freeze: For longer storage, wrap the whole loaf (or individual slices) tightly in plastic wrap, then again in aluminum foil. It will keep in the freezer for up to 3 months. Just let it thaw on the counter before enjoying.
To Reheat: To get that fresh-from-the-oven warmth, pop a slice in the toaster or microwave for 15-20 seconds.

Nutrition Facts

Nutrition Facts
Apple Cinnamon Bread
Serving Size: 1 slice (approx. 1/12th of loaf)
Calories	265
Total Fat	11g
Saturated Fat	7g
Cholesterol	55mg
Sodium	210mg
Total Carbohydrate	38g
Dietary Fiber	1g
Total Sugars	22g
Protein	4g

Disclaimer: Nutrition information is estimated using the USDA FoodData Central database and may vary based on the specific ingredients and cooking methods used.

FAQs About Apple Cinnamon Bread

What are the best apples for apple cinnamon bread?

Honestly, most apples work, but I love using a firm, tart variety like Granny Smith to balance the sweetness. Honeycrisp, Gala, and Fuji are also fantastic choices because they hold their shape well and have a lovely sweet flavor.

How do you keep apple bread from getting soggy?

The key is to not use too much apple and to make sure you chop the pieces small. Also, ensure your apple cinnamon bread is baked all the way through—the toothpick test is your best friend here! A fully cooked center prevents sogginess.

Why is my apple bread so dense?

A dense bread is usually the result of one of two things: overmixing the batter (which develops too much gluten) or using baking powder that’s expired and has lost its leavening power. Be gentle when you mix, and check that expiration date!

Can I use oil instead of butter in apple bread?

You can, but it will change the flavor and texture. Butter provides a rich, creamy flavor that oil can’t replicate. If you do substitute, use a neutral oil like canola or vegetable oil in the same amount. The crumb will be slightly different but still delicious.

How do you store homemade apple cinnamon bread?

The best way to store your apple cinnamon bread is in an airtight container at room temperature. It will stay moist and delicious for about 3 days. I don’t recommend refrigerating it, as that can actually dry it out faster.

Can you freeze apple cinnamon bread?

Absolutely! This bread freezes beautifully. Just let it cool completely, then wrap the entire loaf or individual slices tightly in plastic wrap and foil. It’ll last for up to 3 months in the freezer. It’s perfect for a future treat!

Should I use salted or unsalted butter for baking?

I prefer salted butter for this recipe because it enhances the flavor and balances the sweetness. If you only have unsalted butter on hand, no worries! Just add an extra ¼ teaspoon of salt along with your flour.

Final Thoughts

Alright, that’s a wrap on my absolute favorite Apple Cinnamon Bread! I truly hope this recipe brings as much warmth and happiness to your kitchen as it does to mine. There’s nothing better than slicing into a warm loaf that you made with your own two hands.

If you try it, please let me know! Leave a comment and a rating below—I love hearing from you. And don’t forget to tag me on social media with a photo of your beautiful creation!

Save this recipe and hit follow on Facebook & Pinterest—because your feed deserves to taste as good as it looks!

Happy Baking!

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