Cinnamon Apple Bread (Printable Version)

Moist, tender loaf loaded with fresh apples and cinnamon sugar swirl. Ideal for breakfast or snacking.

# What You Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 ½ teaspoons baking powder
03 - ½ teaspoon baking soda
04 - ½ teaspoon salt
05 - 1 ½ teaspoons ground cinnamon

→ Wet Ingredients

06 - ½ cup unsalted butter, melted
07 - ¾ cup granulated sugar
08 - ¼ cup brown sugar
09 - 2 large eggs
10 - ½ cup milk
11 - 1 teaspoon vanilla extract

→ Apples

12 - 2 cups peeled, diced apples (about 2 medium, Granny Smith or Honeycrisp recommended)

→ Cinnamon Sugar Swirl

13 - 2 tablespoons sugar
14 - 1 teaspoon ground cinnamon

# How To Make:

01 - Preheat the oven to 350°F. Grease and flour a 9x5-inch loaf pan or line with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon until well blended.
03 - In a large bowl, whisk melted butter, granulated sugar, and brown sugar until combined. Beat in eggs, then stir in milk and vanilla extract.
04 - Gradually fold dry ingredients into wet mixture until just combined. Be careful not to overmix.
05 - Gently fold diced apples into the batter until evenly distributed.
06 - In a small bowl, mix sugar and cinnamon for the swirl topping.
07 - Pour half the batter into prepared loaf pan. Sprinkle half the cinnamon-sugar mixture over batter. Add remaining batter and top with remaining cinnamon-sugar. Swirl with a knife for marbled effect.
08 - Bake for 50–55 minutes until a toothpick inserted in the center comes out clean.
09 - Let bread cool in pan for 10 minutes, then transfer to wire rack to cool completely before slicing.

# Expert Advice:

01 -
  • The cinnamon sugar swirl creates those gorgeous ribbons that make every slice feel like a special treat
  • It stays incredibly moist for days, assuming it lasts that long in your kitchen
  • The recipe is forgiving enough for beginners but impressive enough for company
02 -
  • Overmixing the batter creates tough, dense bread, so stop as soon as the flour disappears
  • The toothpick test should be done in the center, avoiding any apple chunks that might give a false reading
  • Letting the bread cool completely before slicing is painful but essential for clean, pretty pieces
03 -
  • Room temperature ingredients create a more uniform batter and better texture
  • Rotate the pan halfway through baking if your oven has hot spots
  • The bread is done when it pulls away slightly from the edges of the pan

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