Cinnamon Apple Bread
I like to call my deliciously moist cinnamon apple bread recipe a showstopper because it features a nutty spiced apple filling, a cinnamon sugar topping, and a sweet glaze on top.
Folks, today I’m introducing you to an easy apple cinnamon bread recipe that’s going to blow your mind! It’s not an ordinary apple bread, oh no. This apple bread has lots of flavorful layers. We start with a deliciously moist vanilla bread base. But then we add a cinnamon apple filling that includes bite-sized juicy apple pieces, chopped nuts, sugar, and cinnamon sugar. This adds so much flavor and crunchy texture to the loaded bread.
But wait, there’s more. We then add another layer of the cinnamon sugar and apple filling on top so it resembles a crumble topping. The final step is a simple sweet glaze drizzled on top once the apple loaf is baked. This cinnamon apple bread is dense, sweet, and scrumptiously good. I mean, just look at all those delicious flavors!
I love to pair a slice of cinnamon apple bread with a hot beverage in the morning or afternoon. It’s the perfect pick-me-up!
Recipe Ingredients
- Packed light brown sugar (dark brown sugar is also fine)
- Ground cinnamon
- White granulated sugar
- Unsalted butter
- Eggs
- Milk
- Self-rising flour
- Vanilla extract
- Granny Smith apples
- Powdered sugar
- Chopped walnuts or pecans (nuts are completely optional though unless you want that crunch).
How To Make Cinnamon Apple Bread
Begin by making your cinnamon topping. Stir together the brown sugar and 1 teaspoon of cinnamon and then set this aside.
Go ahead and peel and dice your apples as well. Place them in a bowl with granulated sugar and cinnamon and stir that together. Set this aside also.
In a large bowl, with an electric mixer, beat together the room temp butter and granulated sugar until fluffy.
Add in eggs, milk, vanilla, and flour and beat until well incorporated and smooth, scraping sides as needed.
Pour half of this batter into a greased 9×5 loaf pan.
Sprinkle batter with half of the apple mixture, half the chopped nuts, and half of the cinnamon sugar mixture.
Add remaining batter over the top.
Top that with the remaining apple filling mixture and the remaining cinnamon sugar mixture.
Bake the cinnamon apple bread at 350 degrees for 55 to 60 minutes or until a toothpick inserted in the center comes out clean.
Allow it to cool in the pan for 10 minutes before turning out onto a platter and then allow to cool completely.
Once cooled, mix together the glaze ingredients until smooth, and use a spoon to drizzle generously over the top.
Get ready to impress!
Cinnamon apple bread loaded with crunch is perfect for a sweet breakfast, afternoon pick-me-up, or evening coffee and conversation.
Storage
Store bread in an airtight container at room temperature for up to 4 days or in the fridge for up to 1 week. You can also freeze slices for up to 3 months. Thaw at room temperature before enjoying.
Recipe Notes
- If you really want to take this apple cinnamon bread recipe up a notch, add 1/2 teaspoon of allspice or 1/2 teaspoon of ground nutmeg to the cinnamon sugar mixture.
- Ensure you wait until the bread’s cool before slicing and glazing. Otherwise, the bread will fall apart and the glaze will melt right off!
- If you want more of a cinnamon swirl apple bread, feel free to swirl a knife through the batter before adding the final layers on top.
- If you don’t like chunky diced apples, you can also shred the apple for a smoother texture. This might suit the picky eaters in your life better.
Recipe FAQs
What are the best apples to use in cinnamon apple bread?
A firm apple like a Granny Smith apple has the best flavor and texture for baking. However, other good apple varieties include Honeycrisp, Fuji, Golden Delicious, and Pink Lady.
You may also like these delicious quick bread recipes:
Sweet Potato Bread With Cinnamon Swirl
Ingredients
Cinnamon Topping
- 1/3 cup light brown sugar
- 1 teaspoon ground cinnamon
Apple Filling
- 3 medium Granny Smith apples
- 1/2 cup chopped walnuts or pecans (optional)
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Batter
- 2/3 cup granulated sugar
- 1 stick softened unsalted butter
- 2 large eggs
- 1/2 cup milk
- 1.5 cups self-rising flour
- 2 teaspoons vanilla extract
Glaze
- 1/2 cup powdered sugar
- 3 tablespoons milk heavy cream or half and half
Instructions
- Preheat the oven to 350 degrees. Prepare a 9x5 loaf pan by spraying with non-stick cooking spray.
- Prepare cinnamon topping by stirring together the brown sugar and cinnamon in a small bowl and setting it aside.1/3 cup light brown sugar, 1 teaspoon ground cinnamon
- Then prepare the apple filling. Peel and finely dice the apples into a medium bowl. Sprinkle with the sugar and cinnamon and stir to coat. Set this aside along with the chopped nuts.3 medium Granny Smith apples, 2 tablespoons granulated sugar, 1 teaspoon ground cinnamon
- In a large bowl, with an electric mixer, beat together room temp butter and white sugar until fluffy. Add in eggs, milk, vanilla, and flour and beat until well incorporated and smooth, scraping sides as needed.2/3 cup granulated sugar, 1 stick softened unsalted butter, 2 large eggs, 1/2 cup milk, 2 teaspoons vanilla extract, 1.5 cups self-rising flour
- Pour half of the bread batter into the prepared pan.
- Top with 1/2 of the apple filling, 1/2 of the nuts, and 1/2 of the cinnamon topping. Spread the remaining bread batter over the filling and top with the remaining apple filling and nuts. Sprinkle the remaining cinnamon topping over the loaf.1/2 cup chopped walnuts or pecans (optional)
- Bake for 55-60 minutes or until it tests done. Cool it in the pan for 10 minutes and then turn it out onto a platter. Cool completely.
- To make the glaze, mix together the powdered sugar and milk until smooth. Use a spoon to drizzle the glaze over the cooled bread.3 tablespoons milk, 1/2 cup powdered sugar
Notes
Nutrition
Why do you have to use self rising flour? Why not just add baking powder and salt to the flour as you’re mixing it?
I use self rising flour so that’s what the recipe calls for. You are welcome to convert it to all purpose if that is what you prefer. I hope you enjoy it!
I just made this and added 1-1/2 teaspoon baking powder and 1/4 teaspoon salt for each cup of flour, whisking to mix. I haven’t tasted it yet but it looks and smells so delicious. Like someone else asked, I’d love to know if it freezes well.
I meant to say I added the baking powder and salt to each cup of PLAIN flour.
This bread should freeze beautifully 🙂
Great, I’ll freeze the rest to have when I need it. It’s soooo good!!!
I took this to our Op Shop at church, they loved it! The only thing I did different was I added a little more glaze than you did. But everyone thought it was the bomb!
I am so glad to hear everyone liked it Linda, you are such a blessing!!
Can you freeze the apple bread? I’m often looking for breads that I can make ahead and freeze then use them for meetings at work. Often recipes don’t address if you can freeze them or not so thought I’d ask. Looks yummy! Thanks!
I made this bread last night 9/9/18, looking at your pictures mine looks sorta the same way. My batter was a little runny, I used a stick of butter ( a cup), it took 1 1/2 hours to cook and it’s really dense and the brown sugar and apples kinda burnt a little… but it was so good and my test subjects at work loved it, it was sweet enough I didn’t make the icing
Thank you
It could have been the amount of butter you used. One stick is only 1/2 cup instead of 1 cup. hopefully this will help you. If you only used 1 stick then I am not sure what the problem would have been.
FINALLY someone who ACTUALLY MADE the cake left comments.
Hey Jody! I see this is your first time commenting so I wanted to welcome you and make sure you understand that I encourage, welcome, and appreciate all comments on my site. We are a community here and the comments are what make it a conversation. I understand that you may prefer certain types of comments so I encourage you to scroll on any recipe and you’ll surely find those. However, I want to make sure that everyone understands that as the owner of this site I appreciate all of the kind people who take time to chat each day as they are the most valuable part of my community. Have a great week!
Thanks for all the yummy recipes
Thank YOU for being here Carol!!
Looks so good. Will definitely try this. Thank you.
I hope you get the chance to try it oon Laila, can’t wait to hear how you like it!!
Can you give me an alternative to self-rising flour? I think the secret to this recipe is the way you separate the batter.
Love everything about your site!!!
Sure thing!
To make your own self rising flour, simply add 1 1/2 tsp baking powder and 1/2 tsp salt for *each* cup of all purpose flour. 🙂 I hope you get to make it soon and thank you for being here!
Hi Christy. I really enjoy your site and all the yummy recipes! However, for some reason I can not print your loaded Apple bread and your Apple Dapple Cake. I’m anxious to try both!
Thank you for any help you can give me.
Trish