Nothing says fall quite like the aroma of fresh apple bread baking in my kitchen. I’ve been perfecting this apple bread recipe for years, and it’s become my signature dish during apple season. The combination of tender, juicy apples and warm cinnamon creates pure magic in every bite.
This isn’t just any apple bread recipe. It’s the one that converted my skeptical neighbor into my biggest fan. She knocked on my door last October asking for the recipe after smelling it through her open windows. Now she makes it weekly!
What makes this apple bread special is its incredible moisture. The secret lies in using plenty of diced apples that release their natural juices during baking. This creates an incredibly tender crumb that stays fresh for days.
I discovered this recipe during my early baking days when I had a surplus of apples from our local orchard. I was determined not to waste them, so I experimented with different ratios until I found perfection. The result? A quick bread that requires no yeast and comes together in just minutes.
The beauty of this recipe is its simplicity. You don’t need fancy equipment or hard-to-find ingredients. Everything comes together in one bowl, making cleanup a breeze. It’s perfect for busy mornings when you want something homemade but don’t have hours to spend in the kitchen.
My family requests this apple bread for breakfast, afternoon snacks, and even dessert. I’ve served it at countless gatherings, and guests always ask for the recipe. The cinnamon swirl adds an extra layer of flavor that makes each slice irresistible.
Recipe Timing:
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Servings: 8-10 slices
- Difficulty: Easy
Whether you’re a seasoned baker or just starting out, this apple bread will become your new favorite. The forgiving recipe produces consistent results every time, and the ingredients are pantry staples you likely already have.
Ingredients, Instructions & Tips
Ingredients You’ll Need
| Ingredient | Quantity | Notes |
|---|---|---|
| White granulated sugar | 2 cups | For the main batter |
| All-purpose flour | 4 cups | Provides structure |
| Baking powder | 2 tablespoons | Ensures proper rise |
| Salt | 1 teaspoon | Balances sweetness |
| Large eggs | 2 | Room temperature preferred |
| Milk | 2 cups | Any fat percentage works |
| Vegetable oil | ⅔ cup | Keeps bread moist |
| Apples, diced & peeled | 1 cup | Use firm baking apples |
| Ground cinnamon | 1 tablespoon | Fresh spice is best |
| Cinnamon Mix-In | ||
| White granulated sugar | ⅔ cup | For swirl effect |
| Ground cinnamon | 1 teaspoon | Extra flavor boost |
Step-by-Step Instructions
Prep Your Kitchen Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan thoroughly or line with parchment paper. This prevents sticking and ensures easy removal.
Prepare the Apples Peel and dice your apples into small, uniform pieces about ¼-inch in size. Smaller pieces distribute better throughout the batter. Pat them dry with paper towels to remove excess moisture.
Mix Dry Ingredients In a large mixing bowl, whisk together flour, 2 cups sugar, baking powder, and salt. Make sure no lumps remain. This step ensures even distribution of leavening agents.
Combine Wet Ingredients In a separate bowl, beat eggs lightly. Add milk and vegetable oil, whisking until well combined. Room temperature ingredients mix more easily and create better texture.
Create the Batter Pour wet ingredients into dry ingredients. Stir just until combined – don’t overmix! Overmixing develops gluten, creating tough bread. Fold in diced apples and 1 tablespoon cinnamon gently.
Add Cinnamon Swirl Mix the remaining ⅔ cup sugar with 1 teaspoon cinnamon in a small bowl. Pour half the batter into your prepared pan. Sprinkle half the cinnamon mixture over it. Add remaining batter, then top with remaining cinnamon mix.
Bake to Perfection Bake for 55-65 minutes, until a toothpick inserted in center comes out with just a few moist crumbs. The top should be golden brown and spring back when lightly touched.
Pro Tips from My Kitchen
Choose the Right Apples Granny Smith, Honeycrisp, and Braeburn apples hold their shape beautifully during baking. Avoid Red Delicious or other soft varieties that become mushy.
Don’t Skip the Salt That teaspoon of salt isn’t optional. It enhances the apple flavor and balances the sweetness perfectly.
Test for Doneness Start checking at 55 minutes. Ovens vary, and altitude affects baking time. The bread is done when it pulls slightly from pan edges.
Cool Completely Resist cutting immediately! Cooling for at least one hour allows the structure to set. Warm bread falls apart and becomes gummy.
Storage Secrets Wrap cooled bread tightly in plastic wrap. It stays fresh at room temperature for three days, or freeze for up to three months.
Common Mistakes to Avoid
Never overmix the batter. Stir just until flour disappears. Lumpy batter is perfectly fine and actually preferred.
Don’t pack flour when measuring. Spoon it lightly into measuring cups and level off. Too much flour creates dense, dry bread.
Avoid opening the oven door frequently. This causes temperature fluctuations that can make bread sink in the middle.
Variations, Storage & FAQ
Delicious Variations to Try
Apple Walnut Bread Add ½ cup chopped walnuts with the apples. Toast walnuts first for extra flavor depth. The nuts provide wonderful texture contrast.
Maple Apple Bread Replace ½ cup sugar with pure maple syrup. Reduce milk by 2 tablespoons to maintain proper consistency. This creates rich, autumn flavors.
Caramel Apple Bread Drizzle cooled bread with homemade caramel sauce. Mix ½ cup brown sugar, 2 tablespoons butter, and 2 tablespoons cream for quick caramel.
Glazed Apple Bread Combine 1 cup powdered sugar with 2-3 tablespoons milk. Drizzle over cooled bread for bakery-style finish.
Storage and Serving Tips
Proper Storage Wrap tightly in plastic wrap or store in airtight container. Room temperature storage keeps bread fresh for three days. Refrigeration extends life to one week but may dry it out.
Freezing Instructions Slice bread before freezing for easy individual servings. Wrap slices in plastic wrap, then place in freezer bags. Frozen bread stays fresh for three months.
Serving Suggestions Serve at room temperature with butter, cream cheese, or apple butter. Toasted slices are delicious with morning coffee. Try it warmed with vanilla ice cream for dessert.
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour? Yes, but substitute only half the all-purpose flour with whole wheat. This maintains tender texture while adding nutrition. The bread will be slightly denser and nuttier.
What if I don’t have vegetable oil? Melted butter works perfectly as a substitute. Use the same amount and let it cool slightly before mixing. Coconut oil also works but may impart subtle coconut flavor.
Can I make muffins instead of a loaf? Absolutely! Divide batter among 12 muffin cups and bake at 375°F for 18-22 minutes. This makes portion control easier and reduces baking time.
Why did my bread sink in the middle? Common causes include opening the oven door too early, expired baking powder, or overmixing. Always test baking powder freshness by mixing with hot water – it should foam vigorously.
Can I add other spices besides cinnamon? Definitely! Try adding ¼ teaspoon nutmeg or allspice with the cinnamon. Vanilla extract (1 teaspoon) enhances apple flavor beautifully.
How do I know when it’s perfectly done? The top should be golden brown and spring back when lightly touched. A toothpick inserted in center should come out with just a few moist crumbs – not wet batter.
This apple bread recipe has brought joy to countless kitchens, including mine. The combination of simplicity and incredible flavor makes it perfect for both beginners and experienced bakers. Give it a try this fall season – I guarantee it’ll become your new favorite!
Easy Apple Bread with Cinnamon Swirl
Ingredients
- 2 cups white granulated sugar
- 4 cups all-purpose flour
- 2 tablespoons baking powder
- 1 teaspoon salt
- 2 large eggs
- 2 cups milk
- ⅔ cup vegetable oil
- 1 cup apples diced and peeled
- 1 tablespoon ground cinnamon
- Cinnamon Mix-In:
- ⅔ cup white granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
- Peel and dice apples into ¼-inch pieces. Pat dry with paper towels.
- In a large bowl, whisk together flour, 2 cups sugar, baking powder, and salt.
- In separate bowl, beat eggs lightly. Add milk and vegetable oil, whisking until combined.
- Pour wet ingredients into dry ingredients. Stir just until combined – don’t overmix.
- Fold in diced apples and 1 tablespoon cinnamon gently.
- Mix remaining ⅔ cup sugar with 1 teaspoon cinnamon in small bowl.
- Pour half the batter into prepared pan. Sprinkle with half the cinnamon mixture.
- Add remaining batter, then top with remaining cinnamon mix.
- Bake 55-65 minutes, until toothpick inserted in center comes out with few moist crumbs.
- Cool completely before slicing, at least 1 hour.
Notes
Don’t overmix batter to avoid tough bread
Store wrapped in plastic wrap for up to 3 days at room temperature
Can be frozen for up to 3 months
For muffins: Bake at 375°F for 18-22 minutes in muffin cups
