Cinnamon apple bread bakes up tender and moist with bits of apple in every slice and a crackly cinnamon sugar crust on top.
The batter uses sour cream and a splash of milk for a soft crumb, plus nutmeg and allspice for warmth. One 9×5 loaf serves ten, and it keeps well for breakfast or an afternoon snack.
Table of Contents
Why This Cinnamon Apple Bread Recipe Works
Finely chopped apples tossed with brown sugar and cinnamon stay juicy without weighing the loaf down. A slotted spoon leaves the extra juice behind so the crumb stays light instead of gummy.
Creaming the butter with both brown and white sugar for several minutes traps air, which gives the loaf its soft texture. Sour cream adds moisture and a gentle tang that keeps the flavor from tasting flat.
The topping goes on in two layers. Melted butter is poured over the batter first, then a cinnamon sugar mixture is sprinkled over it, and the oven heat turns it into a crisp, caramelized crust.
Ingredients for Cinnamon Apple Bread
- 1 1/2 cups finely chopped apples, about 7 ounces
- 2 tablespoons packed brown sugar, for the apple mixture
- 1/2 teaspoon ground cinnamon, for the apple mixture
- 2 cups all purpose flour, spooned and leveled
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup packed brown sugar
- 1/3 cup granulated sugar
- 2 large eggs, at room temperature
- 1/2 cup sour cream or plain Greek yogurt
- 1 1/2 teaspoons vanilla extract
- 1/2 cup whole milk
- 2 tablespoons unsalted butter, melted, for the topping
- 3 tablespoons granulated sugar, for the topping
- 1 teaspoon ground cinnamon, for the topping
Apples. A mix of sweet and tart apples gives the ideal flavor. Chop them finely so they distribute evenly and bake through.
Spices. Cinnamon leads, while a little nutmeg and allspice add warmth that makes the loaf taste like fall baking.
Butter and sugars. Softened butter creams ideal with brown and granulated sugar together, giving both caramel notes and a tender crumb.
Sour cream. Sour cream or plain Greek yogurt adds moisture and keeps the loaf soft for days.
Topping. Melted butter and cinnamon sugar sprinkled over the batter bake into a crisp, sparkly crust.
How to Make Cinnamon Apple Bread
1. Prep the pan Heat the oven to 350 degrees F. Spray a 9×5 inch loaf pan and line it with parchment, leaving extra paper over the long sides so you can lift the loaf out later.
2. Coat the apples Stir the chopped apples with the brown sugar and cinnamon in a small bowl and set them aside to release a little juice.
3. Mix the dry ingredients Whisk the flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt together in a medium bowl.
4. Cream the butter Beat the softened butter with both sugars for 3 to 4 minutes, until pale and fluffy.
5. Add the wet ingredients Beat in the eggs one at a time, scrape down the bowl, then mix in the sour cream and vanilla.
6. Combine the batter Add the dry mixture in two parts, alternating with the milk, and stir only until no flour streaks remain.
7. Fold in the apples Lift the apples out with a slotted spoon, leaving the extra juice behind, and fold them gently into the batter. Spread the batter into the pan.
8. Top and bake Pour the melted butter over the batter, then sprinkle the cinnamon sugar over it. Bake for 60 to 70 minutes, tenting with foil for the last 20 to 25 minutes if the top browns too fast, until a toothpick comes out clean.
9. Cool the loaf Cool in the pan for 15 minutes, lift out with the parchment, and let it cool completely before slicing.
How to Serve Cinnamon Apple Bread
Slice the loaf thick and serve it plain, or spread each slice with a little butter. It sits nicely beside a tangy banana loaf on a brunch board, next to a bright glazed loaf for an afternoon tea table, and with a streusel topped coffee cake for a crowd. Pour a chilled berry smoothie on the side.
How to Store and Reheat Cinnamon Apple Bread
Wrap the cooled loaf tightly or keep it in an airtight container at room temperature for up to 3 days. For longer storage, freeze whole or sliced pieces wrapped well for up to 3 months and thaw at room temperature.
Tips and Variations for Cinnamon Apple Bread
Mix your apples. Combining sweet and tart varieties gives the most balanced flavor.
Soften the butter. Butter that is fully softened creams into a light, fluffy base, which is key to a tender loaf.
Do not overmix. Once the flour and apples go in, stir only until combined so the bread stays soft.
Drain the apples. Use a slotted spoon so the extra juice stays in the bowl and the batter does not turn heavy.
Tent with foil. If the top browns before the center is cooked, cover the pan loosely with foil for the last 20 to 25 minutes.
Use parchment. A parchment sling lets you lift the loaf out cleanly without breaking the topping.
Do not taste raw batter. The batter contains raw eggs and raw flour, so bake it fully before tasting.
Safe storage. The University of Wisconsin Extension leftovers guidance offers general advice on keeping baked goods and leftovers safe.
Frequently Asked Questions About Cinnamon Apple Bread
Do I have to peel the apples for cinnamon apple bread?
No. When the apples are chopped finely, the skin softens as the loaf bakes. Peel them only if you prefer a smoother texture.
Can I use yogurt instead of sour cream in cinnamon apple bread?
Yes. Plain Greek yogurt works in the same amount and gives a similar tang and moisture.
How do I stop cinnamon apple bread from browning too fast?
Tent the pan loosely with foil for the last 20 to 25 minutes of baking. The inside keeps cooking while the crust stays golden.
How do I get a crisp topping?
Pour the melted butter over the batter before the cinnamon sugar goes on. The sugar then melts into a crackly crust as it bakes.
Can I bake this in muffin cups?
The batter is written for one 9×5 loaf pan, so stick with that pan for reliable results.
Cinnamon Apple Bread
Equipment
- 9×5 inch loaf pan
- Parchment paper
- Stand mixer or hand mixer
- Slotted spoon
Ingredients
Main Ingredients
- 1 ½ cup finely chopped apples about 7 oz, tossed with the sugar and cinnamon
- 2 tbsp packed brown sugar for the apple mixture
- ½ tsp ground cinnamon for the apple mixture
- 2 cup all purpose flour spooned and leveled
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground allspice
- ½ tsp salt
- ½ cup unsalted butter softened (1 stick)
- ½ cup packed brown sugar
- ⅓ cup granulated sugar
- 2 large eggs at room temperature
- ½ cup sour cream or plain Greek yogurt
- 1 ½ tsp vanilla extract
- ½ cup whole milk
- 2 tbsp unsalted butter melted, for the topping
- 3 tbsp granulated sugar for the topping
- 1 tsp ground cinnamon for the topping
Instructions
Cooking
- Prepare. Heat the oven to 350 degrees F, then line a greased 9×5 inch pan with parchment.
- Coat the apples. Toss the apples with 2 tbsp brown sugar and 1/2 tsp cinnamon and set aside.
- Make the batter. Cream the butter and both sugars for 3 to 4 minutes, beat in the eggs, sour cream, and vanilla, then add the whisked dry mix alternately with the milk until just combined.
- Fold and fill. Fold in the drained apples and spread the batter into the pan.
- Top and bake. Pour the melted butter over the top, sprinkle with the cinnamon sugar, and bake 60 to 70 minutes, tenting with foil for the last 20 to 25 minutes, until a toothpick comes out clean.
- Cool. Rest 15 minutes in the pan, lift out, and cool completely before slicing.
