This Easy Apple Cinnamon Bread has chunks of apple in it, a layer of cinnamon sugar in the middle, and a delicious glaze drizzled on top. It's the perfect apple quick bread to whip up this Fall!
Nothing says Fall like a delicious slice of Apple Cinnamon Bread. Served with or without glaze, this simple quick bread has all the flavors you love in a seasonal treat. Use up those apples from the orchard and enjoy every last bite.
A perfect, moist crumb flavored with cinnamon sugar and apples, topped with a simple glaze makes up this favorite after-school snack. A pat of butter is the best finishing touch.
Ingredients for Apple Cinnamon Bread
Ingredients for the Bread Batter
All-Purpose Flour - If needed, this recipe can be made with a one-for-one gluten-free flour.
Baking Powder - This gives the bread its texture and helps it rise as it bakes.
Salt - A little salt helps balance out the sweetness.
Butter - If you use salted butter, you may wish to reduce the salt in the recipe.
Brown Sugar - Use light sugar and be sure to pack it in the measuring cup.
Granulated Sugar - The combination of white sugar and brown sugar keeps the bread moist and full of flavor without drying out or getting too heavy. It's a good balance.
Large Eggs - I always use large eggs for my recipes unless another size is specified.
Milk - You can use regular whole milk or almond milk.
Apples - Use your favorite baking apple! You can even use a combination of apple types or a combination of apples and pears. I love using Honeycrisp apples for everything.
Brown Sugar - The moisture in brown sugar works best for a topping so that it doesn't get too crunchy. You would not want to substitute with granulated sugar for this recipe.
Cinnamon - Use your favorite ground cinnamon.
Ingredients for the Simple Glaze
Powdered Sugar - This sweetens the glaze and also thickens it.
Milk - Whole milk or a milk alternative such as almond milk will also work.
How to Make Apple Cinnamon Bread
Always preheat your oven first when you get started baking. This allows your baked goods to bake evenly and correctly right from the start and gives you an accurate time.
Next, mix the dry ingredients. In a separate bowl, beat the butter and sugar until light and fluffy.
Add the vanilla and then the eggs one at a time. Be sure to scrape down the sides and bottom of the bowl.
Combine the wet and dry ingredients and mix in the milk a little at a time.
Fold the apples in last.
To Assemble this apple cinnamon bread, put half the batter in the pan, add ¾ of the topping on top of the batter, and fill with the remaining batter. Scatter the reserved apple chunks and sprinkle the remaining cinnamon sugar topping onto the bread. Bake your bread, and let it cool before finishing with a simple glaze.
Tips for Best Results
Honeycrisp, fuji, granny smith, and gala are all good choices of apple for this recipe.
Chopping in ½ inch chunks will allow there to be chunks of apples throughout bread. If you cut them too small the apples will bake right in, which is also yummy.
Ovens vary, so check before the prescribed time and keep track of it. My bread baked in 52 minutes.
Allow the glaze to dry before slicing the bread.
How to Freeze and Store Apple Cinnamon Bread
Keep apple cinnamon bread stored at room temperature in a bread bag, plastic bag, or airtight container for up to five days. You can refrigerate it to make it keep longer, but it will also make the crust sticky.
Apple cinnamon bread can be frozen in sealed airtight containers or freezer bags for up to three months. You can freeze a whole loaf or individual slices and thaw at room temperature or overnight in the fridge. Individual slices can be thawed in the microwave for about thirty seconds.
Frequently Asked Questions
How do I know when my apple cinnamon bread is done?
A toothpick inserted in the center will have moist crumbs, but they will not be gooey. It is best to preheat your oven. Do not overbake the bread.
How long will apple cinnamon bread keep?
Up to 3 days at room temperature, 5 days in the fridge, and up to three months frozen.
How long does it take to bake apple cinnamon bread?
50-60 minutes in a preheated oven. The bread is done when a knife inserted in the middle comes out mostly clean with barely moist crumbs, if any.
More Great Apple Recipes
- Caramel Apple Bites
- Crescent Roll Apple Dumplings
- Mini Apple Pies
- Apple Pie Cheesecake Parfaits
- Apple Fritter Cake
Apple Cinnamon Bread
- ⅓ cup light brown sugar packed
- 2 teaspoons ground cinnamon
- ½ cup powdered sugar
- 2 teaspoons milk
- Preheat oven to 350 degrees F. Grease 9x5 loaf pan with nonstick cooking spray. Line the pan with a piece of parchment paper allowing the parchment paper to hang over the sides of the pan. Clip them in place with binder clips.
- In small bowl, add the brown sugar and cinnamon. Stir until well combined and set aside.
- In a medium mixing bowl, add the flour, baking powder, and salt. Whisk until well combined. Set aside.
- In a large mixing bowl, add butter, brown sugar and granulated sugar. Beat with a hand mixer on medium speed for 1 to 2 minutes until light and fluffy. Add in the vanilla extract and then the eggs one at a time. Beat on medium speed until each egg is incorporated. Scrape down the sides and bottom of the bowl before adding the next.
- Add half of dry ingredients to the wet ingredients. Beat on low speed just until combined.
- Add remaining dry ingredients and beat just until combined. Do not overmix.
- Add the milk and beat until just combined. Scrape down the sides and bottom of the bowl.
- Set aside ¼ cup chopped apples for the top of the bread and fold the remaining apples into the batter until evenly distributed.
- Pour half of the batter into the prepared loaf pan. Give it a few taps on the counter to flatten the batter out.
- Sprinkle ¾ of the cinnamon sugar mixture on top of the batter.
- Add the remaining batter to the loaf pan covering up all of the cinnamon sugar. You can add it by the spoon fulls to have more control of where the batter goes.
- Top the batter with the remaining apples and sprinkle the cinnamon sugar on top of the apples and batter.
- Place in the preheated oven and bake 50-60 minutes or until a skewer or knife that's inserted in the middle of the bread comes out clean or with moist crumbs.
- Remove from oven and let cool for at least 10 minutes before removing from pan. Once the bread has cooled, turn out onto a wire rack to cool completely. Prepare the glaze while the bread is cooling.
- In small bowl, add the powdered sugar and milk. Whisk until combined and a glaze that has a drizzling consistency has formed. You can add an additional small amount of milk to thin the glaze or powdered sugar to thicken the glaze.
- Using a sandwich bag with a small hole cut in the corner or a spoon, drizzle the glaze over the bread and allow the glaze to crust.
- Store in an airtight container in the refrigerator for 5 to 7 days or at room temperature for 2 to 3 days.
- Honeycrisp, fuji, granny smith, and gala are all good choices of apple for this recipe. Chopping in ½ inch chunks will allow there to be chunks of apples throughout bread. If you cut them too small the apples will bake right in, which is also yummy.
- Ovens vary, so check before done time. My bread baked in 52 minutes.
- Store covered at room temperature for up to 2 to 3 days. Slice as you eat.
- To freeze, wait to glaze and freeze in freezer bag for up to 3 months. Once defrosted you can glaze.
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)