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.

The Best Apple Cinnamon Bread (Easy & Moist!)

Description

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. It’s a simple quick bread that uses basic pantry staples to create something truly special for a cozy weekend breakfast or afternoon snack.

Ingredients

Scale

½ Cup Brown Sugar, packed

1 ½ teaspoon Cinnamon

1 Large Apple, Fuji, Gala, or Granny Smith, chopped

⅔ Cup Granulated White Sugar

½ Cup Salted Butter, softened

2 Large Eggs

2 teaspoon Vanilla Extract

1 ½ Cups All-Purpose Flour

1 ½ teaspoon Baking Powder

1 Pinch Sea Salt

½ Cup Milk

Instructions

Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan. In a small bowl, combine the brown sugar and cinnamon and set aside.
In a large bowl, use a mixer to beat the softened butter and granulated sugar together on medium speed for about 2 minutes until light and fluffy.
Add the eggs one at a time, mixing well after each one. Then, mix in the vanilla extract.
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.
Add the milk and mix on low until incorporated. Then add the remaining dry ingredients and gently fold everything together with a spatula until no flour streaks remain. Do not overmix.
Spread half of the batter into the prepared pan. Top with half of the chopped apples and half of the cinnamon-sugar mixture. Layer the remaining batter on top, followed by the remaining apples and the rest of the cinnamon-sugar mixture.
Bake for 50-55 minutes. The bread is done when a toothpick inserted into the center comes out clean. Let the bread cool in the pan for 10 minutes before carefully turning it out onto a wire rack to finish cooling.

Notes

Room Temperature Ingredients: For the best results, make sure your butter, eggs, and milk are at room temperature. This helps create a smoother batter and a more tender crumb.

Best Apples: Firm, crisp apples work best. Granny Smith will give a tarter flavor, while Honeycrisp or Gala will be sweeter.

Don’t Overmix: Mix the batter only until the flour is just combined. Overmixing can lead to a dense, tough bread.

Prevent Over-Browning: If the top of the loaf is browning too quickly, loosely tent it with aluminum foil for the last 10-15 minutes of baking.

Nutrition

Serving Size: 1 slice
Calories: 265
Sugar: 22g
Sodium: 210mg
Fat: 11g
Saturated Fat: 7g
Unsaturated Fat: 4g
Carbohydrates: 38g
Fiber: 1g
Protein: 4g
Cholesterol: 55mg

Keywords: apple cinnamon bread, quick bread, fall baking, apple loaf