Name: Cinnamon Apple Bread Recipe
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Ingredients: 2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon fine sea salt; 2 teaspoons ground cinnamon; 1/4 teaspoon ground nutmeg; 1/2 cup unsalted butter, melted and slightly cooled; 1/2 cup neutral oil (canola, vegetable, or light olive oil); 1 cup granulated sugar; 1/4 cup light brown sugar, packed; 2 large eggs, room temperature; 1/3 cup milk; 1/3 cup plain yogurt or sour cream; 2 teaspoons vanilla extract; 2 medium apples, peeled and diced small (about 2 cups); 1 tablespoon lemon juice; 1–2 teaspoons all-purpose flour, for tossing apples; 1/2 cup chopped walnuts or pecans; 1/2 cup mini cinnamon chips or butterscotch chips; 2 tablespoons granulated sugar; 1 teaspoon ground cinnamon

Cinnamon Apple Bread Recipe tastes like a cozy fall morning in loaf form, with a soft crumb, juicy apple pockets, and a crunchy cinnamon-sugar top. It works perfectly for busy home bakers who want a simple quick bread that feels special yet only takes about 1 hour from start to finish. I tested versions of this recipe so many times that my neighbors started “checking in” at 9 a.m. with coffee mugs in hand.

Why Cinnamon Apple Bread Recipe Is Worth It

This cinnamon apple bread recipe gives you bakery-level flavor with basic pantry ingredients. You get tender, cinnamon-kissed apples in every slice, plus a crackly sugar top that makes the whole loaf feel like a treat.

You mix the batter in one bowl, so cleanup stays easy. The bread slices beautifully, packs well in lunchboxes, and tastes even better the next morning with coffee or tea.

“This Cinnamon Apple Bread Recipe tastes like apple pie and coffee cake had a very delicious baby. ★★★★★”

Ingredients You Need

Dry ingredients

2 cups (240 g) all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon fine sea salt
2 teaspoons ground cinnamon (I like Saigon cinnamon for stronger flavor)
¼ teaspoon ground nutmeg (optional, but adds warmth)

Wet ingredients

½ cup (115 g) unsalted butter, melted and slightly cooled
- Use salted butter and reduce added salt to a pinch if needed.
½ cup (120 ml) neutral oil (canola, vegetable, or light olive oil)
1 cup (200 g) granulated sugar
¼ cup (50 g) light brown sugar, packed
2 large eggs, room temperature
⅓ cup (80 ml) milk (whole milk tastes best, but 2% works)
⅓ cup (80 ml) plain yogurt or sour cream
- Greek yogurt works; thin it with 1 tablespoon milk if very thick.
2 teaspoons vanilla extract

Apples and mix-ins

2 medium apples, peeled and diced small (about 2 cups)
- Use firm, tart-sweet apples like Honeycrisp, Pink Lady, or Granny Smith.
1 tablespoon lemon juice (toss with apples to keep them bright)
½ cup chopped nuts (optional: walnuts or pecans)
½ cup mini cinnamon chips or butterscotch chips (optional but fun)

Cinnamon sugar topping

2 tablespoons granulated sugar
1 teaspoon ground cinnamon

Pantry shortcuts & notes

Use pre-chopped apples from the produce section in a pinch; just dice them smaller.
Use pre-mixed apple pie spice instead of cinnamon and nutmeg if you keep it on hand.
Use boxed oat milk or almond milk if you need dairy-light options; the bread still bakes up tender.

Equipment list

9×5-inch loaf pan (metal pan browns the edges best)
Large mixing bowl
Medium bowl
Whisk and rubber spatula
Measuring cups and spoons
Parchment paper (helps lift the loaf out easily)
Cooling rack
Sharp knife and cutting board for apples

Quick Tips & substitutions

Grease and line the loaf pan with a parchment sling so the bread lifts out cleanly.
Dice apples small (about ¼-inch cubes) so they soften fully and distribute evenly.
Toss apples with 1–2 teaspoons flour before folding into the batter to keep them from sinking.
Use half whole wheat flour and half all-purpose flour for a heartier loaf.
Swap butter with all oil if you want a super moist, slightly denser texture.
Use coconut sugar instead of brown sugar if you prefer a deeper caramel note.
Replace yogurt with buttermilk and reduce milk slightly if you keep buttermilk around.
Skip nuts for nut-free households or use seeds like pepitas for crunch.
Add ½ cup raisins or dried cranberries for extra sweetness and texture.
Sprinkle coarse sugar (turbinado) on top with the cinnamon for extra crunch.

How to Make Cinnamon Apple Bread Recipe

Step 1: Prep the pan and apples

Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan, then line it with a parchment sling that overhangs the long sides so you can lift the bread out easily. Peel and core the apples, then dice them into small cubes and toss them with lemon juice and 1–2 teaspoons flour.

Step 2: Mix the dry ingredients

In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Break up any clumps so the spices blend evenly. Set the bowl aside while you mix the wet ingredients.

Step 3: Whisk the wet ingredients

In a large mixing bowl, whisk melted butter, oil, granulated sugar, and brown sugar until the mixture looks smooth and slightly thick. Add eggs one at a time and whisk until the mixture looks glossy. Whisk in milk, yogurt, and vanilla until everything looks fully combined.

Step 4: Bring the batter together

Sprinkle the dry ingredients over the wet mixture. Gently fold with a spatula until you see only a few streaks of flour. Fold in the diced apples and any nuts or chips, stopping as soon as the batter looks evenly mixed.

Step 5: Add the cinnamon sugar topping

Pour the batter into the prepared loaf pan and smooth the top. In a small bowl, stir together the sugar and cinnamon for the topping. Sprinkle the mixture evenly over the batter so every slice gets a sweet crust.

Step 6: Bake the cinnamon apple bread

Place the pan on the middle rack of the oven. Bake 50–60 minutes, until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter. Tent the loaf loosely with foil during the last 10–15 minutes if the top browns too quickly.

Step 7: Cool and slice

Set the pan on a cooling rack and let the bread cool in the pan for 15–20 minutes. Use the parchment sling to lift the loaf out and place it directly on the rack. Let it cool at least another 30 minutes before slicing so the crumb sets and the slices hold their shape.

Recipe Variations

Gluten-free: Use a 1:1 gluten-free baking flour blend and add ¼ teaspoon xanthan gum if the blend does not include it.
Dairy-free: Use oil instead of butter, dairy-free yogurt, and plant-based milk.
Egg-free: Use 2 flax eggs (2 tablespoons ground flax + 6 tablespoons water, rested 5 minutes).
Low sugar: Reduce granulated sugar to ¾ cup and skip the chips; the apples still add sweetness.
Low carb-ish: Use a low-carb sweetener blend and almond flour mixed with a low-carb baking mix; expect a denser texture.
Extra spice: Add ¼ teaspoon ground cloves or cardamom for a stronger spice profile.
Streusel version: Mix ¼ cup flour, ¼ cup brown sugar, 2 tablespoons cold butter, and ½ teaspoon cinnamon; crumble over the batter before baking.
Apple chunk lovers: Use 2½ cups apples and reduce milk by 2 tablespoons to keep the batter thick.

Ways to Serve Cinnamon Apple Bread Recipe

Serve warm slices with a pat of butter or a swipe of cream cheese.
Toast leftover slices and top with peanut butter or almond butter for breakfast.
Cut into cubes and use as a base for apple bread French toast.
Pack slices in lunchboxes with a cheese stick and apple slices for a snacky lunch.
Top with a spoonful of vanilla yogurt and a drizzle of honey for dessert.

Storage Success

Let the cinnamon apple bread cool completely before you store it, or condensation will make the crust soggy. Wrap the loaf tightly in plastic wrap or store slices in an airtight container at room temperature for up to 3 days. Keep it in the fridge up to 1 week if your kitchen runs warm, and warm slices in the microwave for 10–15 seconds to bring back that just-baked softness. Freeze individual slices in a single layer, then move them to a freezer bag and keep them up to 3 months for quick breakfasts.