Apple Cinnamon Bread That Tastes Like a Hug in Loaf Form
I don’t know who needs to hear this, but if your house doesn’t currently smell like cinnamon and baked apples… you’re doing today wrong.
This Apple Cinnamon Bread is that perfect combo of moist, tender crumb + crunchy cinnamon-sugar top that makes you feel like you’ve got your life together. Whether it’s breakfast, snack time, or 2 a.m. with a fork and zero shame, this bread understands you.
No yeast. No rising. No stress. Just mix, pour, and let the oven do its thing. FYI: you will want to eat it warm and straight from the pan. And yes, it’s fine. You’re among friends here.
Why You’ll Want This on Repeat
Let’s be honest, this is not “diet” bread. It’s comfort bread. Here’s why it rules:
- Cinnamon sugar crackle top that’s basically illegal it’s so good
- Soft, fluffy, cake-like texture—but it’s called “bread” so it feels healthier 😉
- No yeast = no waiting, no proving, no patience required
- Apples in every bite for that juicy, sweet-tart vibe
- Crowd-pleaser: People will ask for the recipe. Every. Time.
The Stuff You’ll Need (Nothing Fancy, Promise)
If you bake at all, you probably already have most of this:
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp ground cinnamon
- ¼ tsp nutmeg (optional, but highly encouraged)
- 2 large eggs
- ½ cup brown sugar
- ½ cup granulated sugar
- ½ cup vegetable oil (or melted butter if you’re feelin’ extra)
- ¼ cup milk (any kind—dairy or not)
- 1 ½ tsp vanilla extract
- 1 ½ cups chopped apples (peeled or unpeeled—up to you)
Topping (this part = game-changer)
- 2 tbsp sugar
- ½ tsp cinnamon
Optional but recommended: a handful of chopped walnuts or pecans in the batter. Adds crunch and makes you feel like a fancy baker.
How to Make It (AKA: Easy Mode)
Step 1: Preheat That Oven
Set it to 350°F (175°C) and grease a 9×5 inch loaf pan. You can also line it with parchment if you hate dishes (relatable).
Step 2: Dry Meets Wet
In a large bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
In another bowl, mix eggs, sugars, oil, milk, and vanilla until smooth. Combine the two, and mix until just combined. Don’t overmix unless you want rubbery regret bread.
Step 3: Fold in the Apples
Gently stir in your chopped apples—and nuts if you’re using them. The batter will be thick. That’s normal. It’s not pancake batter, it’s chunky in the best way.
Step 4: Topping Time
Pour the batter into your loaf pan and smooth it out. Mix the cinnamon and sugar, and generously sprinkle it over the top. This is what gives you that crispy, caramelized, sugary crust. Do. Not. Skip.
Step 5: Bake
Bake for 50–60 minutes, or until a toothpick comes out mostly clean (a few crumbs are okay, wet batter is not).
If the top is browning too fast, tent it loosely with foil around the 40-minute mark.
Step 6: Cool (a Little)
Let it sit in the pan for 10–15 minutes before removing. Eat it warm if you have no self-control (same), or let it cool completely for neater slices.
Common Mistakes (aka “Learn From My Chaos”)
- Too much apple = soggy bottom. Keep it around 1 ½ cups max.
- Overmixing = dense loaf. Stir just until the flour disappears.
- Undercooked center. If your loaf is browning fast but still gooey inside, tent it with foil and bake longer.
- Skipping the topping. I’m judging you if you skip it. Kidding. But seriously… don’t.
Variations and Add-Ins
Wanna mix it up? Here’s how to get wild:
- Add streusel topping for full bakery drama.
- Toss in chopped nuts or dried cranberries for texture.
- Make muffins: Same batter, 20–25 min bake time in a muffin tin.
- Glaze it: Mix powdered sugar with a splash of milk and vanilla and drizzle it on top once cooled.
- Add a swirl: Mix cinnamon + brown sugar and swirl it through the batter for extra fun.
Approx. Calories (Don’t Look if You’re Just Here for Vibes)
Per slice (10 per loaf-ish):
- Calories: ~240
- Carbs: 35g
- Fat: 10g
- Protein: 3g
- Sugar: Uh, a decent amount. It’s dessert bread, folks.
FAQ (You Know You’re Wondering)
Can I make this ahead of time?
Yes, and it’s actually better the next day. Store it wrapped at room temp for 2–3 days or freeze it for later.
Can I use whole wheat flour?
You can, but only sub about half or it gets heavy. Add a splash more milk to compensate.
What apples work best?
Go for crisp ones—Granny Smith, Honeycrisp, Fuji. Avoid the mushy kinds like Red Delicious. (They’re only good for still-life paintings.)
Can I skip the sugar topping?
You can. But why would you rob yourself of joy like that?
Can I make it vegan?
Yep! Use a plant-based milk, swap eggs for flax eggs, and boom—vegan magic.
Can I double it?
Heck yes. Make one for now, freeze one for later. Or, like… eat both. I won’t tell.
Final Thoughts (This Bread Gets You)
Apple Cinnamon Bread is the definition of low effort, high reward. It smells like your childhood kitchen, tastes like fall in loaf form, and makes you feel like a domestic genius even if you have no idea what you’re doing.
Slice it up warm, slather on some butter (or peanut butter 👀), and enjoy every bite. Or eat it cold. Or toast it the next day. This bread doesn’t judge—and neither do I.
