Apple Bread Recipe
This moist apple bread recipe is studded with tender chunks of apple and topped with cinnamon sugar. It’s a quick and easy dessert that’s perfect for taking advantage of fall’s favorite fruit!
This apple bread is no exception! It’s infused with crisp apples, cinnamon sugar, and a blend of spices for the perfect combination of cozy fall flavors. To ensure every piece of apple is well spiced, I first toss the chopped apples in brown sugar and cinnamon.
Ground cinnamon is the star spice of this easy apple bread recipe, but ground nutmeg and allspice are also used to add even more flavor. Then, the bread is topped with melted butter and a little extra cinnamon sugar before being baked in the oven.
Warm up a slice of this apple bread to enjoy with your morning cup of tea or coffee, or gift a loaf to a loved one, just because!
This is a no-frills recipe that really packs in the flavors of apple and cinnamon. I’ve listed the exact measurements in the recipe card below, but here are the main ingredients you’ll need to have on hand:
- Apples: I prefer to use sweeter baking apples like Honeycrisp or Fuji in this bread. If you prefer tart apples, Granny Smith is another great option!
- Sugar: Both granulated sugar and brown sugar are used in the bread and topping. If you don’t have any brown sugar on hand, you can make your own using just granulated sugar and molasses.
- Spices: You’ll need ground cinnamon, nutmeg, and allspice for this recipe.
- Sour cream: Makes for a tender, moist bread. You may replace it with plain Greek yogurt, if desired.
- Milk: Whole milk will deliver the best results and make for a moist, soft bread. However, 2%, 1%, skim, or even a non-dairy milk will work just fine.
How to Make Apple Bread
There are a few parts to this apple bread recipe, but each step is easy to follow. Let’s go over the basic steps:
Prep the Cinnamon Sugar Apples
- Finely chop the apples, then add them to a bowl with some brown sugar and ground cinnamon.
- Stir the apples to coat them in the cinnamon sugar mixture. Set aside while you make the quick bread batter.
Make the Batter
- In a large mixing bowl, whisk together the flour, spices, baking powder, and baking soda.
- In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugars until light in color and fluffy. This will likely take 3 to 4 minutes, so be patient!
- Add the eggs one at a time, mixing until just combined after each. Then add the sour cream and vanilla and mix until combined.
- Add the dry ingredients to the wet in two increments, alternating with the milk. This will help prevent over mixing the dry ingredients into the batter.
- Using a slotted spoon, scoop the cinnamon sugar apples into the prepared batter. Gently fold the apples into the batter until just combined. Take care to leave as much of the excess liquid in the bowl as possible. You don’t want all the extra juice in your batter!
Assemble and Bake
- Turn the batter into a greased and parchment paper-lined 9×5 loaf pan. If needed, use an angled spatula or the back of a spoon to help spread it out into an even layer.
- Pour a couple tablespoons of melted butter over the batter, then sprinkle with a mixture of cinnamon sugar.
- Bake at 350ºF until a toothpick inserted in the center comes out clean. My bread usually takes about 65 minutes in the oven.
- Let the bread cool in the pan for 15 minutes before removing to finish cooling on a wire rack.
Frequently Asked Questions
I prefer using sweeter apples for this recipe, such as Honeycrisp or Fuji. If you prefer tart apples, use Granny Smith. In general, you’ll want to use firm, crisp apples that hold their shape once baked.
Yes, you should be fine to add up to 1/2 cup chopped nuts to the batter. Chopped walnuts or pecans would be great!
Absolutely! You can bake the bread a couple of days in advance. I recommend wrapping the loaf tightly with plastic wrap or storing it in an airtight container to keep it fresh.
You can divide the batter evenly between 12 muffin liners, add the cinnamon sugar topping, and bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean.
Or you can try my apple muffin recipe instead. I’ve made that recipe many times and know that it works as written!
- Make sure to strain any extra juice from your chopped apples. As the apples sit, they will release a few tablespoons of juice into the bowl and you don’t want this in your finished batter.
- Don’t skip the butter with the cinnamon sugar topping! I tested this bread without the butter and the cinnamon sugar made a huge mess after slicing the bread. Just like with my sopapilla cheesecake recipe, the butter is necessary to help the cinnamon and sugar stick to the top.
- Let the bread cool completely before slicing. Between the sour cream, apple pieces, whole milk, and butter, this is a moist bread. The loaf needs time to firm up and set before you cut into it.
More Apple Recipes To Try!
Cinnamon Sugar Apples
- 1 ½ cups finely chopped apples (200 grams)
- 2 tablespoons packed light or dark brown sugar (25 grams)
- ½ teaspoon ground cinnamon
- 2 cups all-purpose flour spooned & leveled (250 grams)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ½ teaspoon salt
- ½ cup unsalted butter softened (115 grams)
- ½ cup packed light or dark brown sugar (100 grams)
- ⅓ cup granulated sugar (70 grams)
- 2 large eggs at room temperature
- ½ cup sour cream or plain Greek yogurt (120 grams)
- 1 ½ teaspoons pure vanilla extract
- ½ cup whole milk (120 ml)
Cinnamon Sugar Topping
- 2 tablespoons unsalted butter melted and slightly cooled (30 grams)
- 3 tablespoons granulated sugar (40 grams)
- 1 teaspoon ground cinnamon
- Preheat the oven to 350°F (180°C). Spray a 9×5-inch loaf pan with nonstick cooking spray, line the pan with parchment paper leaving some overhang for easy removal, and set aside.
- To make the cinnamon sugar apples: Combine the chopped apples, brown sugar, and cinnamon in a large mixing bowl and stir until well combined. Set aside.
- To make the apple bread: In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, cream the butter, brown sugar, and granulated sugar together for 3 to 4 minutes or until light in color and fluffy.
- Mix in the eggs, one at a time. Stop and scrape down the sides of the bowl, then mix in the sour cream and vanilla extract.
- Mix in the dry ingredients in two additions alternating with the milk, making sure to mix in each addition until just combined.
- The chopped apples will have released a few tablespoons of juice at this point and you don’t want all of this to end up in the batter. Use a slotted spoon to scoop the chopped apples out of the mixing bowl and into the batter, leaving as much juice behind as possible.
- Once all of the chopped apples are added, gently fold them in, making sure not to over mix the batter.
- Pour the batter into the prepared loaf pan and spread it around into one even layer.
- To make the cinnamon sugar topping: Pour the melted butter on top of the bread.
- Combine the cinnamon and sugar in a small mixing bowl and mix until well combined, then pour the cinnamon sugar mixture evenly on top of the melted butter.
- Bake for 60 to 70 minutes or until a toothpick inserted into the center of the bread comes out clean. Tent with foil for the last 20 to 25 minutes of baking time to prevent excess browning on top of the bread.
- Remove from the oven and cool in the pan for 15 minutes, then carefully remove the bread from the pan using the overhang from the parchment paper. Allow to cool completely before slicing and serving.