Have you ever wanted your kitchen to smell like an apple orchard married a Cinnabon? Say hello to apple cinnamon bread, the unofficial scent of autumn and your new obsession. One bite and you’ll swear you’re wrapped in a fuzzy blanket while watching Gilmore Girls reruns (don’t lie, we all do it). This bread is what happens when apples, cinnamon, and sugar decide to throw a party in your oven and invite carbs as the guest of honor. Spoiler: It’s a banger.
Why This Apple Cinnamon Bread Is Your Next Craving
Let’s cut to the chase: this apple cinnamon bread is moist, fluffy, loaded with warm spices, and has chunks of sweet apple in every single bite. It’s basically fall comfort food that moonlights as breakfast, snack, or a not-so-guilty midnight treat.
It’s perfect for:
- Impressing friends who think you “totally have your life together”
- Using up those apples you swore you’d juice but didn’t
- Making your home smell like a bakery without actually being one
Plus, it’s easy enough for baking newbies. No kneading. No yeast. No stress. Just mix, bake, and try not to eat it all before it cools.
Ingredients
- 1½ cups all-purpose flour
- ½ cup granulated sugar
- ½ cup brown sugar (because flavor, duh)
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg (optional, but highly recommended)
- ½ teaspoon salt
- 2 large eggs
- ½ cup vegetable oil (or melted coconut oil)
- ¼ cup milk (any kind—dairy or non-dairy)
- 1½ teaspoons vanilla extract
- 1½ cups diced apples (peeled or unpeeled, your call)
Substitutions:
- Want it dairy-free? Use almond or oat milk.
- No brown sugar? Use all white sugar (but it’s less flavorful).
- Apples too tart? Try Honeycrisp or Fuji instead of Granny Smith.
Tools & Kitchen Gadgets Used
If you’re gonna bake like a pro, stock up like one:
- Mixing bowls – You’ll need a few for wet and dry ingredients.
- Whisk or hand mixer – For smooth, easy mixing.
- Measuring cups & spoons – Accuracy matters, people.
- Rubber spatula – So you can scrape every bit of that glorious batter.
- Loaf pan (9×5 inch) – This is non-negotiable.
- Cooling rack – Unless you like soggy-bottomed bread.
- Apple peeler & corer – Optional, but it speeds things up.
Step-by-Step Instructions
Step 1:
Preheat your oven to 350°F (175°C). Grease and line your loaf pan. No one wants stuck bread.
Step 2:
In a large bowl, whisk together flour, sugars, baking soda, cinnamon, nutmeg, and salt. Boom. Dry team, done.
Step 3:
In another bowl, beat the eggs, then mix in oil, milk, and vanilla. This is your wet team. Give them a good whisk.
Step 4:
Pour the wet ingredients into the dry. Stir until just combined. Don’t overmix unless you enjoy chewing on rubbery regret.
Step 5:
Fold in those gorgeous apple chunks. Try not to snack on them.
Step 6:
Pour the batter into your loaf pan. Smooth the top like you’re frosting a cake with zero patience.
Step 7:
Bake for 50–60 minutes. Do the toothpick test: it should come out clean (or just barely crumb-y).
Step 8:
Let it cool in the pan for 10 minutes, then move to a rack. Or eat warm with a pat of butter and zero shame.
Calories & Nutritional Info (Per Slice – Based on 10 Slices)
- Calories: 260
- Carbs: 35g
- Protein: 3g
- Fat: 12g
- Fiber: 1g
- Sugar: 20g
- Gluten-Free? Nope, but can be adapted
- Vegan? Not quite, but easy to tweak
Common Mistakes to Avoid
Overmixing the batter. This isn’t CrossFit—gentle folding is all it takes.
Using super tart apples. Unless you like sour bread. (No judgment. Maybe.)
Skipping the parchment paper. Bread stuck in the pan = heartbreak.
Not cooling before slicing. Warm bread is great. But steaming-hot slices that fall apart? Not so much.
Measuring flour wrong. Spoon it in, level it off. Don’t scoop straight from the bag. That’s how dry bread happens.
Variations & Customizations
Cinnamon Swirl Vibes: Mix ¼ cup brown sugar + 1 tsp cinnamon, and swirl into the batter before baking.
Vegan Flex: Replace eggs with flax eggs (1 tbsp flax + 2.5 tbsp water each), use almond milk, and boom—vegan!
Gluten-Free Swap: Sub a 1:1 gluten-free flour blend. Still delish, just a tad denser.
Nutty Upgrade: Toss in chopped walnuts or pecans for some crunch. Now it’s basically breakfast.
FAQ About Apple Cinnamon Bread
1. What kind of apples work best for apple cinnamon bread?
Sweet-tart varieties like Fuji, Honeycrisp, or Gala are perfect. Granny Smith works too if you want more tang.
2. Can I freeze apple cinnamon bread?
Yes! Wrap tightly in plastic and freeze for up to 3 months. Thaw overnight or warm in the oven.
3. How do I keep the bread moist?
Use oil instead of butter, don’t overbake, and store it tightly wrapped once cooled.
4. Can I make muffins with this recipe?
Totally! Divide into muffin tins and bake at 350°F for about 20–25 minutes.
5. Is this recipe vegan-friendly?
Not as written, but super easy to adapt with flax eggs and plant-based milk.
6. How long does it stay fresh?
About 3 days at room temp, up to a week in the fridge. But it never lasts that long.
7. Can I reduce the sugar?
You can cut both sugars slightly, but keep in mind the flavor might take a hit. You want that caramel-y goodness!
Final Thoughts
Look, I won’t say this apple cinnamon bread will solve all your problems—but it will definitely make your house smell like heaven and your tastebuds do a happy dance. It’s cozy, it’s easy, and it pairs beautifully with coffee, tea, or let’s be real—more apple cinnamon bread. Try it once, and I promise you’ll start hoarding apples like it’s your new personality trait.
Now go preheat that oven. You know you want to.