Heavenly Cinnamon Apple Bread – 2 Apples, Big Flavor

There’s nothing quite like the smell of cinnamon and apples baking to make a house feel like home. My Cinnamon Apple Bread is my go-to recipe when I want that cozy fall feeling any time of year – the sweet swirl of cinnamon through every slice, those tender chunks of fresh apples, and that incredible moist texture that keeps you coming back for “just one more piece.”

I’ve been making this exact recipe every September since I was old enough to reach the counter – it’s the one my grandma would bake when the first crisp mornings hit, filling her kitchen with the most amazing aroma. The secret’s in those fresh apple chunks that stay perfectly tender and that beautiful cinnamon ribbon running through every slice. Trust me, one bite and you’ll understand why this bread never lasts more than a day in my house!

Why You’ll Love This Cinnamon Apple Bread

This cinnamon apple bread has won over so many friends and family members, and here’s why:

• The texture is unbelievably moist thanks to fresh apple chunks that bake into tender little pockets of sweetness
• That gorgeous cinnamon swirl creates layers of flavor in every slice – sweet but not overpowering
• It comes together in one bowl with simple ingredients you probably have on hand already
• The smell while baking is absolute heaven – like autumn in loaf form!

Ingredients for Cinnamon Apple Bread

Here’s everything you’ll need to make this cozy loaf – and I mean exactly what you’ll need. Baking’s a science, friends, so measure carefully!

• 2 cups all-purpose flour – spooned and leveled, please! No scooping straight from the bag
• 2 medium apples, peeled and diced (about 1 1/2 cups) – more on apple varieties below!
• 1 teaspoon ground cinnamon – the good stuff, none of that dusty old spice jar
• 1 cup granulated sugar – I use white here to let the apples and cinnamon shine
• 2 large eggs – room temp works best for even mixing
• 1/2 cup unsalted butter, melted and slightly cooled
• 1 teaspoon vanilla extract – real vanilla makes all the difference
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt – balances all that sweetness
• 1/2 cup milk – any percentage works, see substitutions below

Ingredient Notes & Substitutions

Let’s talk apples first – Granny Smith are my go-to because they hold their shape and add nice tartness, but Honeycrisp work beautifully too if you prefer sweeter. Avoid mealy varieties like Red Delicious.

For dairy-free: almond milk or oat milk substitute perfectly here. And if you’re out of butter? Coconut oil works in a pinch, though the flavor will be slightly different.

Pro tip: That cinnamon measurement is for regular ground cinnamon. If you’re using super-fresh or Vietnamese cinnamon (lucky you!), you might want to reduce it by 1/4 teaspoon – that stuff’s potent!

Equipment You’ll Need

Grab these basics – nothing fancy required:

• 9×5-inch loaf pan – metal or glass both work, just grease it well!
• 2 mixing bowls – one for dry ingredients, one for wet
• Wooden spoon or spatula – for gentle mixing (no overworking that batter!)
• Butter knife – for creating that gorgeous cinnamon swirl
• Cooling rack – because patience is key for perfect slices

How to Make Cinnamon Apple Bread

Alright, let’s get baking! This cinnamon apple bread comes together so easily – just follow these simple steps and you’ll have the most delicious loaf in no time:

1. Preheat your oven to 350°F (175°C). Grease that 9×5-inch loaf pan really well – I like to use butter and a dusting of flour to prevent any sticking disasters!
2. In your large bowl, whisk together all the dry ingredients – that’s the flour, baking powder, baking soda, and salt. Give it a good mix so everything’s evenly distributed.
3. In your second bowl, mix together the melted butter (cooled slightly!), sugar, eggs, vanilla, and milk until smooth. Don’t worry if it looks a bit separated at first – keep whisking!
4. Combine wet and dry ingredients gently – I use a wooden spoon for this part. Mix just until no flour streaks remain, then fold in those beautiful diced apples. The batter will be thick, and that’s perfect!
5. Here comes the magic: Pour half the batter into your prepared pan. Sprinkle generously with cinnamon (I sometimes mix a little sugar with the cinnamon first), then take a butter knife and swirl it through the batter in figure-eight motions. Don’t overdo it – you want distinct ribbons!
6. Add the remaining batter and repeat the cinnamon swirl process. This double layer gives you that gorgeous marbled effect when you slice it.
7. Bake for 50-60 minutes – start checking at 50 minutes by inserting a toothpick near the center. When it comes out with just a few moist crumbs (not wet batter), it’s done!
8. Let it cool in the pan for 10 minutes – this is crucial for structure! Then transfer to a wire rack to cool completely. I know it’s hard to wait, but warm slices will tear apart!

Pro Tips for Perfect Cinnamon Apple Bread

After making this loaf dozens of times (who’s counting?), I’ve learned all the tricks:

• Don’t overmix the batter! Stir just until combined – lumps are okay. Overmixing makes tough bread.
• Check your oven temperature – mine runs hot, so I start checking at 45 minutes. Every oven is different!
• That toothpick test is your best friend – if it comes out clean but the middle still sinks, you’ve overbaked.
• For extra oomph, try mixing cinnamon with brown sugar for your swirl layers – the molasses flavor takes it next level.
• Want glaze? Wait until the bread is completely cool, then drizzle with a simple mix of powdered sugar and milk.
• Fresh cinnamon matters! If yours smells faint, add an extra pinch – stale cinnamon won’t give that warm spice flavor.

Storing & Reheating Cinnamon Apple Bread

This cinnamon apple bread disappears fast in our house, but if you somehow manage to save some, here’s how to keep it tasting fresh:

At room temperature: Just wrap it tightly in plastic wrap or pop it in an airtight container. It’ll stay moist and delicious for 2-3 days – though I can’t promise those cinnamon swirls won’t tempt you into eating it all sooner!

Want to freeze it? Absolutely! Let it cool completely, then wrap the whole loaf (or individual slices) in plastic wrap followed by aluminum foil. It’ll keep beautifully for up to 3 months. Thaw overnight in the fridge or at room temperature when cravings strike.

Reheating magic: My favorite trick? Give slices a quick 10-second zap in the microwave – just enough to make them warm and fragrant again. For extra luxury, toast slices lightly in a buttered skillet until the edges get crispy. Top with a scoop of vanilla ice cream and pretend you’re at a fancy bakery!

Pro tip: If you’ve glazed it, freezing isn’t ideal – the glaze gets weepy when thawed. Better to freeze plain and add glaze fresh when serving!

Serving Suggestions for Cinnamon Apple Bread

Oh, the possibilities with this cinnamon apple bread! Here are my absolute favorite ways to serve it – because let’s be honest, it’s delicious plain, but why stop there?

Morning magic: Toasted lightly with a smear of salted butter melting into all those nooks and crannies? Heaven. Paired with a hot cup of coffee or chai tea, it’s my favorite fall breakfast. The cinnamon swirl warms up beautifully and that apple flavor just sings!

Dessert mode activated: Warm up a thick slice and top with a scoop of vanilla ice cream – the way it starts to melt into the bread is pure bliss. For extra decadence, drizzle with caramel sauce or homemade butterscotch. My kids call this “apple pie bread” when we dress it up this way!

Pro tip: For brunch, try making French toast with day-old slices – the cinnamon and apple flavors intensify overnight, and the egg mixture makes it extra custardy inside. You’ll never look at regular French toast the same way again!

Cinnamon Apple Bread Nutrition

Let’s talk nutrition – but first, my usual disclaimer: all nutritional values are estimates and can vary based on your exact ingredients and portion sizes. I’m no dietitian, just a home cook who believes in balance – and that includes enjoying every bite of this cozy cinnamon apple bread!

A typical slice (about 1/10th of the loaf) has roughly:

• 220 calories – perfect for a satisfying snack with your afternoon tea
• 8g of fat mainly from that delicious butter – hey, it’s what makes it moist!
• 35g carbs with natural sugars from the apples and just a bit from added sugar
• 1g fiber thanks to those apple chunks (though peeling them reduces it a bit)
• 3g protein – not bad for a sweet treat!

Now, here’s how I think about it: this isn’t health food, but it’s real food made with ingredients you can pronounce. Those fresh apples bring vitamin C and antioxidants to the party. The cinnamon? Research shows it may help regulate blood sugar – not that we’re making medical claims here!

My philosophy? Enjoy a slice mindfully with your morning coffee rather than obsessing over numbers. Life’s too short not to savor grandma-approved recipes like this one!

FAQs About Cinnamon Apple Bread

After baking this cinnamon apple bread countless times (and answering all my friends’ questions!), here are the answers to everything you might wonder:

Can I use frozen apples? You can, but fresh is best! Frozen apples release more liquid as they thaw, which can make your bread gummy. If you must use frozen, thaw them first, drain well, and pat dry with paper towels. Even then, expect a slightly denser texture.

Help! My loaf came out dry – what happened? Oh no! Three likely culprits: 1) Overbaking (check early!), 2) Overmixing the batter (gentle folds only!), or 3) Using enormous apples that threw off your moisture balance. Next time, try reducing bake time by 5 minutes and sticking to medium-sized apples.

Can I make this cinnamon apple bread gluten-free? Absolutely! Swap the all-purpose flour for a 1:1 gluten-free baking blend. The texture will be slightly different (more crumbly), but still delicious. Add 1/4 teaspoon xanthan gum if your blend doesn’t include it.

Why did my cinnamon sink to the bottom? Ah, the swirl struggle! Make sure your first batter layer is thick enough to support the cinnamon layer (about 3/4 inch). And don’t over-swirl – just a few gentle figure-eights does the trick. Some settling is normal though – that’s homemade charm!

Can I double this recipe? Yes! Double everything and divide between two loaf pans. You might need a few extra minutes of baking time – just keep an eye on them. Pro tip: Rotate pans halfway for even baking if your oven has hot spots like mine does.

Got more questions? Drop them in the comments – I check them every time I bake another loaf (which is often!). Happy baking!

Well, what are you waiting for? Grab those apples and cinnamon – it’s time to make your kitchen smell like autumn heaven! I promise this cinnamon apple bread will become your new go-to recipe for cozy mornings, afternoon treats, and “just because” baking sessions. When you try it (and you must try it!), come back and tell me all about your results in the comments. Did your family go crazy for it? Did you add any fun twists? I read every single comment while nibbling on my latest loaf – let’s swap baking stories like we’re old friends sharing recipes over the kitchen counter!

You can also find more recipe inspiration on Pinterest.

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