Cinnamon Apple Bread

This Cinnamon Apple Bread is cozy, fragrant, and surprisingly quick to whip up. Imagine tender and buttery crumbs loaded with bits of cinnamon-coated apples, with swirls of brown sugar caramelizing inside, topped off with a light cinnamon glaze and a crisp sugar topping.

Since this is a quick bread, no yeast here, it comes together in about 15 minutes of prep time and bakes up in 50 minutes. It yields one big loaf that serves about 10 hungry folks. Below, you’ll find a detailed ingredient list with handy swaps, step-by-step instructions complete with photos, tips on picking and prepping apples, ideas for tasty twists, plus advice on storing and freezing so you can plan ahead.

Whether you’re baking for a chilly weekend breakfast, a festive brunch, or just a simple after-school snack, this loaf delivers a moist, cake-like texture with cozy cinnamon aromas and the perfect balance of sweet and tart apple flavor that keeps well sliced, frozen, or enjoyed fresh throughout the week.

What Makes It So Good

If you crave that warm, homey feeling of fall flavors but want something quick and no-fuss, this Cinnamon Apple Bread hits the spot. It combines soft, buttery cake-like crumbs with pockets of spicy cinnamon apples, a crispy topping, and an easy glaze — all made with simple ingredients you likely have on hand.

• Quick and simple: Just about 15 minutes to prep and just over an hour total from start to finish — no special gear or tricky steps.
• All the classic fall flavors: Think apple pie but easier — like these easy apple turnovers — warm cinnamon, caramel-y brown sugar, and fresh apples in every mouthful, without turning into a sugar overload.
• Soft, moist crumb: The chopped apples and the brown sugar swirl keep the bread tender, so it stays moist for days on your counter.
• Flexible and forgiving: Use any apples you have—Gala, Honeycrisp, Granny Smith, or more—add in nuts or raisins if you like, or keep it simple. It always shines.
• Great for making ahead: It keeps nicely at room temp for a few days, lasts even up to a week in the fridge, and freezes beautifully. Wrap tight and freeze for 1–2 months for busy mornings or gifts — and if you like make-ahead breakfasts, try our Oatmeal Apple Breakfast Bake.
• Fits many occasions: Serve it warm with butter for breakfast, slice it up for brunch, pack it for snacks, or take it to holiday gatherings — it looks like you spent hours, but it’s really a breeze.

This recipe brings together everyday ingredients into a foolproof, scrumptious loaf that’s moist, tender, and loaded with warm fall flavors. The cinnamon-sugared apple pieces add bursts of juicy sweetness in every bite, while the brown sugar swirl and cinnamon glaze take this one to the next level. Plus, it’s quick to pull together—no yeast, no fuss—making it perfect for busy days or holiday baking.

Ingredients and Helpful Substitutions

• all-purpose flour
• large eggs, room temperature
• baking powder
• unsalted butter, softened to room temperature (salted butter OK — reduce added salt)
• granulated sugar (for the batter)
• brown sugar (for the apple mixture and topping)
• ground cinnamon
• vanilla extract
• salt (sea salt or kosher), pinch
• whole milk (or 2%)
• apples — about 1 1/2 cups up to 2 cups chopped (peeled; small to medium dice)
• confectioner’s sugar (for the cinnamon glaze)

How to Make It

1. Preheat oven and grease and flour an 8.5 x 4.5-inch loaf pan.
2. Peel and chop apples into small to medium pieces.
3. Whisk together the flour, baking powder, and salt in a medium bowl.

4. Beat softened butter, granulated sugar, and vanilla until smooth and fluffy.

   
5. Beat in eggs one at a time, mixing until each is fully incorporated.
6. Add half the flour mixture, then half the milk, mixing just until combined; repeat with the remaining flour and milk.
7. Toss the chopped apples with brown sugar and ground cinnamon in a separate bowl.

8. Mix brown sugar and cinnamon in a small bowl for the topping.

   

9. Pour half the batter into the prepared pan, top with half the apple mixture, and use a knife or skewer to gently swirl.
10. Add the remaining batter, top with the remaining apple mixture, and swirl again.
11. Sprinkle the cinnamon-sugar topping evenly over the top of the loaf.

12. Bake until a toothpick inserted in the center comes out clean or with a few moist crumbs, about 45–55 minutes.

    

13. Let the bread sit in the pan for 15–20 minutes to firm up before removing.
14. While the bread cools, whisk the glaze ingredients until smooth.
15. Remove the loaf from the pan, place it on a wire rack, and drizzle the glaze over the top.

16. Allow the bread to cool completely so the glaze sets before slicing.

    

Pro Tips for Best Results

• For the best results, I like to chop the apples into small to medium-sized pieces. This helps them distribute evenly and keeps every bite balanced.
• You can store apple bread at room temperature covered for 2-3 days, which makes it perfect for quick snacks during the week.
• Feel free to use any apples you love in this recipe—from crisp Galas to bright, tart Granny Smiths, or even mixed varieties for a flavor punch.
• This recipe is a lot like Dutch apple bread, which features a streusel and glaze topping. Here, the cinnamon sugar topping mimics that streusel texture with sweet cinnamon-spiced crunch—similar to the crumb on these Coffee Cake Muffins.
• Want to lift your bread out of the pan without breaking it? Try making a parchment paper sling. Lay strips of parchment paper across the length and width of your loaf pan, so they overlap the edges. Spray the parchment with cooking spray. When cooled, simply lift the bread using the parchment handles to transfer it to a cooling rack.

• Cut apples small to medium dice for even distribution and consistent texture.
• Keep the bread covered at room temperature for 2-3 days to maintain freshness.
• Any apple variety works here, so use whatever you have handy beyond just baking apples.
• This bread is similar to Dutch apple bread, with a cinnamon sugar topping reminiscent of a streusel layer.
• Use a parchment paper sling in your loaf pan to easily lift the bread out without damage; just grease the paper first.

Flavor Add-Ins and Swaps

While you can use almost any apples for this recipe, some shine more as baking apples, providing the best texture and flavor. Here are my favorites to use in this quick bread:

• Honeycrisp: Juicy, crisp, with a perfect balance of sweetness and tartness. It holds up well in baking. Keep in mind, these can be pricier because they’re so popular.
• Granny Smith: These classic green apples are beloved by bakers and pie makers alike—try them in these Mini Apple Pies. Their tartness shines in desserts and gives a nice balance to sweet recipes.
• Braeburn: Originating from New Zealand, Braeburns are crisp, firm, and have a sweet-tart taste packed with apple flavor—similar to a Gala.
• Jonagold: Related to Golden Delicious, these large apples have thin skins and a wonderful sweet-tangy flavor, making them fantastic for cooking.
• Pink Lady: Tart with a sweet finish, Pink Ladies offer a nice crispy bite. When apples don’t quite get the balance, they’re sometimes sold as “Crispps.”

Storing, Freezing, and Reheating

You can keep your cinnamon apple bread fresh on the counter covered for 2-3 days—perfect for daily snacking. If you want it to last longer, wrap it well or keep it in an airtight container in the fridge for up to 6 days.

This bread freezes really well, too. Once it’s completely cool, wrap the whole loaf tightly in plastic wrap, then cover with aluminum foil. Place it in an airtight bag or container and freeze for 1-2 months.

Proper wrapping helps prevent freezer burn and keeps the flavor fresh.

When you’re ready, thaw the bread overnight in the fridge and bring it to room temperature before serving. For a cozy warm slice, pop it in a 300°F oven for a few minutes.

Check Out These Other Quick Bread Recipes You’ll Love:

• Easy Banana Bread
• Pumpkin Bread with Chocolate Chips (or try our Cinnamon Swirl Pumpkin Bread Mini Loaves)
• Lemon Zucchini Bread
• Cranberry Orange Bread (cozy alternative: Sweet Potato Cinnamon Bread)
• Buttermilk Biscuits
• Vegan Cornbread

Common Questions Answered

Great question! Apples come in all sizes, so what one person calls “big” might be average for someone else. For this recipe, you want about 1 1/2 cups up to 2 cups of chopped apples. Typically, apples around 3.5 inches in diameter work well. I chop my apples into small chunks (small to medium dice) so they blend nicely in the bread.

Yes, I do recommend peeling the apples before baking. This helps the bread keep a soft texture without any chewy peel bits.

A dense quick bread usually means the batter was overmixed—this is true for fruit-studded loaves like cinnamon rhubarb bread too—so be gentle when folding in your ingredients. Also, using the wrong flour (too heavy or too much) can make the bread dense, so stick with all-purpose flour here.

Don’t worry about cracks on the top of your loaf! They’re totally normal in quick breads like pumpkin cream cheese bread. The top sets first while the inside is still rising and pushing up, which causes natural cracking.

Your cinnamon apple bread—or Dutch apple bread—is done when a toothpick or cake tester inserted in the center comes out clean or with only a few moist crumbs sticking (thanks to the tender apple bits!).

You can also use a food thermometer for an extra check—look for an internal temp of about 200°F to know it’s fully baked through.