Cinnamon Apple Bread

Why I Keep Coming Back to This Recipe

The first time I made cinnamon apple bread, it wasn’t because I had a recipe in mind. It was because I had too many apples and a chill in the air that made me want to bake something warm and spiced and full of soul. It was late September, and I’d come home from the farmer’s market with a tote bag of Honeycrisp apples and no real plan. The smell of them, the crisp snap when I bit into one — it begged to be baked into something comforting.

So I played. I peeled, chopped, mixed in cinnamon with reckless joy, and folded it all into a thick, cinnamon-speckled batter. When the bread emerged golden and bubbling from the oven, it filled my tiny kitchen with the kind of scent that makes you want to stay in, even if the sun is shining. That first slice — still warm, slathered with salted butter — felt like autumn had arrived and pulled up a chair.

Now it’s a tradition. Every fall, this bread is the first thing I make. And sometimes, I don’t even wait for fall.

Quick Ingredient Snapshot

• Fresh Apples: Go for crisp, sweet-tart varieties like Honeycrisp or Pink Lady. They stay juicy without turning to mush.
• Brown Sugar: Adds that deep caramel flavor and helps the top get those golden, crackly edges.
• Cinnamon: The soul of this bread — warming, cozy, and deeply aromatic.
• Greek Yogurt: Keeps the crumb moist without making it heavy. Bonus: adds a little protein.
• All-Purpose Flour: Gives the bread structure without weighing it down.
• Vanilla Extract: Rounds out the apple and spice with a smooth finish.

More Bread Recipes to Try

Try my Easy Almond Flour Banana Bread for a naturally sweet, gluten-free loaf, or my Gluten Free Pumpkin Zucchini Bread for a fall-favorite that’s moist and packed with veggies.

Why You’ll Love This Recipe

If you’ve ever wanted your house to smell like fall wrapped in a hug, this bread is it. It’s the kind of loaf that looks unassuming on the outside, but once you cut in, reveals chunks of tender apple, ribbons of cinnamon sugar, and a soft, fragrant crumb.

It’s forgiving too. No mixer needed, no special skills required — just a bowl, a spoon, and your favorite apples. It’s ideal for breakfast with tea, a snack with coffee, or a cozy dessert warmed slightly with a dollop of yogurt or whipped cream.

Let’s Talk Ingredients

Apples are everything here. Use firm, fresh ones — I like Honeycrisp or Pink Lady for their tart-sweet balance. Dice them small enough to disperse through the loaf, but leave some texture. You want bites of apple, not applesauce.

Cinnamon needs to be fresh — don’t use that jar that’s been in your spice cabinet since last year. It should be aromatic and earthy.

Greek yogurt adds moisture and tang. If you don’t have it, sour cream or buttermilk works too. Just keep the fat content high for richness.

Brown sugar (light or dark) adds warmth and helps create that crackled crust on top. You can mix in a little white sugar if needed, but don’t skip the brown.

Flour and eggs hold it all together, while vanilla extract gives it that home-baked smell we all crave.

How to Make Cinnamon Apple Bread

Prepping the Apples and Batter

Start by peeling and chopping your apples — about 2 medium ones. I like to toss them in a little cinnamon and brown sugar before they even hit the batter.

Whisk together your dry ingredients: flour, baking soda, cinnamon, and a pinch of salt. In a separate bowl, beat together eggs, brown sugar, oil, vanilla, and Greek yogurt until smooth and glossy.

Fold the dry into the wet just until combined. Then gently stir in your apple mixture. Don’t overmix — rustic is the goal here.

Assembling and Baking

Pour the batter into a greased loaf pan, smoothing out the top. If you want to get fancy, swirl a little cinnamon sugar over the top — it creates a golden crust that’s totally worth the extra step.

Bake at 350°F (175°C) for about 50–60 minutes. The top should be domed and golden, and a toothpick should come out with just a few moist crumbs.

Cooling and Slicing

Let it cool in the pan for 10–15 minutes, then transfer to a rack. It slices beautifully once it cools, but if you can’t wait — I never can — go ahead and enjoy a warm slice. The apples will be soft, the edges just crisped, and the center perfectly tender.

Recipe Don’ts

Variations You’ll Love

Gluten-free? Use a good 1-to-1 GF flour blend. I’ve had great luck with King Arthur and Cup4Cup.

Add-ins: Toss in chopped walnuts or pecans for crunch, or swirl in a little caramel before baking for something extra cozy.

Seasonal twist: Add a handful of cranberries for a fall-meets-holiday vibe.

Expert Tips, Swaps & Storage Advice

What to Serve This With

This bread was made for chilly mornings and cozy drinks. Pair it with spiced tea, a maple oat latte, or just a glass of warm milk.

For a dessert moment, serve it with a scoop of vanilla ice cream or a drizzle of warm maple syrup.

It’s also the perfect loaf to wrap up and gift — it makes the house smell amazing and the heart feel full.

Common Questions

Can I use applesauce instead of chopped apples?
You can! Replace the chopped apples with 1 cup of unsweetened applesauce. The texture will be smoother and more uniform, and the flavor slightly milder. It’s a good shortcut if you’re low on fresh apples.

Why is my apple bread too moist in the center?
This usually happens if the apples are too juicy, the batter was overmixed, or it wasn’t baked long enough. Make sure to pat the chopped apples dry before adding and check for doneness with a toothpick near the center.

Can I make this into muffins instead of a loaf?
Absolutely. Divide the batter evenly into a lined muffin tin and bake at 350°F for 18–22 minutes, or until a toothpick comes out clean. You’ll get about 12 to 14 muffins depending on size.