Easy Apple Cinnamon Bread Recipe (One Bowl!)

You know that feeling when fall hits and suddenly everything needs to smell like cinnamon?

Yeah, me too.

That’s exactly why I started making this apple cinnamon bread. It’s become the recipe I turn to when I want something cozy but don’t want to spend all day in the kitchen.

Here’s the thing: this bread is ridiculously easy. One bowl. Basic ingredients you probably already have. No yeast. No waiting around for dough to rise.

Just mix, layer, bake, and boom—your house smells like a bakery.

Within an hour, you’re pulling out a tender loaf with these gorgeous cinnamon sugar swirls running through it. The apple pieces? They stay nice and firm, adding little bursts of flavor in every bite.

I usually serve mine slightly warm with butter melting into it. Perfect with morning coffee. Even better as an afternoon pick-me-up with tea.

My family asks for this every single fall. I’ve learned to make extra loaves because they freeze beautifully, and honestly? Future me is always grateful.

Let’s Talk Ingredients

Before we dive in, let me break down what you need and why it matters.

Brown Sugar – I always pack this into the measuring cup. The molasses gives you that deep, rich flavor and keeps everything moist. Light or dark? Either one works great.

Ground Cinnamon – Fresh is key here. If your cinnamon has been sitting in the back of your spice cabinet since 2019, toss it. Old spices lose their punch.

Fresh Apple – Go for firm ones. Fuji, Gala, or Granny Smith are my favorites. They hold their shape instead of turning into mush. You need about 1½ cups chopped. Got a smaller apple? Grab two.

Granulated Sugar – Plain white sugar does the job. Creates that tender crumb we all love. Want to experiment? Try coconut sugar.

Butter – I use salted because I like that tiny hint of savory. But here’s the trick: let it soften properly. Leave it on the counter for 30-45 minutes before you start.

Eggs – Room temperature is best. They mix in way smoother. Pull them from the fridge when you’re getting everything ready.

Vanilla Extract – Pure vanilla is worth it. Sure, imitation works in a pinch. But the real stuff? So much better.

All-Purpose Flour – This is your base. Measure it right though. Spoon it into your cup and level it off. Don’t scoop straight from the bag—you’ll pack in too much.

Baking Powder – This makes your bread rise and get fluffy. Check that expiration date. Old baking powder = flat bread.

Salt – Just a pinch. But don’t skip it. Salt makes all the other flavors pop.

Milk – Any kind works. I’ve used whole milk, almond milk, oat milk—whatever’s in the fridge. All turn out great.

Why This Recipe Actually Works

Let me tell you what makes this different from other apple bread recipes:

It’s fast. No fancy techniques. No waiting around. Everything comes together in minutes.

The texture is perfect. That layering method? It creates these beautiful swirls without overworking the batter. Keeps everything tender.

The sweetness is just right. Granulated sugar plus brown sugar gives you this balanced sweetness that’s not too much.

You can freeze it. When apples are cheap and abundant, I make multiple loaves. Pop them in the freezer. Enjoy them months later.

---

Let’s Make This Bread

Your Complete Shopping List

Ingredient	Quantity	Notes
Brown Sugar	½ cup	Pack it down
Ground Cinnamon	1½ teaspoons	Split between uses
Large Apple	1	Fuji, Gala, or Granny Smith
Granulated White Sugar	⅔ cup	Regular white sugar
Salted Butter	½ cup	Softened to room temp
Eggs	2	Room temp works best
Vanilla Extract	2 teaspoons	Pure is better
All-Purpose Flour	1½ cups	Spoon and level
Baking Powder	1½ teaspoons	Check expiration
Sea Salt	1 pinch	Fine grain
Milk	½ cup	Any type

Here’s How We Do This

First: The Cinnamon Sugar

Mix your brown sugar and cinnamon in a small bowl. Stir it well. You want them completely combined.

Set it aside. We’ll come back to it.

Next: Prep That Apple

Wash your apple.

Peel it completely. I use a vegetable peeler—takes like 30 seconds.

Cut it into quarters. Pull out the core.

Now dice it small. Think thumbnail-sized pieces or smaller.

Why small? They spread more evenly through the bread.

Toss the chopped apple in a bowl and set aside.

Now: Make the Batter

Grab your large mixing bowl.

Toss in the softened butter and granulated sugar. Mix them together with your electric mixer on medium speed.

It’ll look grainy and crumbly. That’s exactly what you want.

Crack in both eggs. Pour in the vanilla.

Mix on medium-low until everything comes together. The batter goes from crumbly to soupy. Keep going until you don’t see any big butter chunks.

Time for dry ingredients.

Dump in the flour, baking powder, and salt all at once. Stir gently with a wooden spoon or spatula.

Here’s the important part: don’t overmix. Just stir until combined.

Pour in the milk slowly while stirring. Keep going until it’s fully mixed in. Takes a couple minutes.

Your final batter should be smooth and pourable.

Assembly Time

Preheat your oven to 350°F.

Get your 9×5-inch loaf pan ready. Grease it really well. Or line it with parchment paper—makes life easier later.

Pour exactly half of your batter into the pan. Spread it out evenly with a spatula.

Now scatter half the chopped apples over the batter. Try to distribute them evenly.

Sprinkle half your cinnamon-sugar mixture on top. Cover as much surface as you can.

Pour the rest of the batter over everything. Spread gently to cover the apple layer.

Add the remaining apple pieces on top of the second batter layer.

Finish with the rest of the cinnamon-sugar mixture.

Baking

Pop the pan on your center oven rack.

Bake for 50 minutes.

But start checking at 45 minutes. Every oven is different.

Grab a toothpick. Stick it in the center of the loaf. If it comes out clean (or with just a few moist crumbs), you’re done.

Cooling Down

Pull the pan out carefully. Hot pan = hot handles.

Let it sit for 10 minutes. This helps the bread set up properly.

After 10 minutes, remove the bread from the pan. If you used parchment, just lift it out.

Move it to a wire cooling rack.

Want nice clean slices? Let it cool completely. Cutting while warm makes it crumbly.

Once cooled, slice thick pieces and dig in. I always spread butter on mine while it’s still a bit warm.

Storing Your Leftovers

Cover the bread with plastic wrap or foil.

Keep it at room temperature for up to a week. It stays surprisingly moist when covered properly.

Want to warm up a slice? Microwave for 15 seconds. Tastes fresh-baked again.

---

Bonus: Mini Loaves and Pro Tips

Want to Make Mini Loaves Instead?

This recipe works great in smaller pans.

You’ll get three mini loaves if you use 5.75 x 3-inch pans.

Split the batter evenly between the three pans. Layer everything the same way—apples, cinnamon sugar, all of it.

But here’s the catch: reduce your baking time to 25-30 minutes.

Start checking with a toothpick at 25 minutes.

Mini loaves are perfect for gifting. Or portioning out for the freezer.

Tips I’ve Learned the Hard Way

Don’t slice the whole loaf at once. I know it’s tempting. But resist. Only cut what you’ll eat right away. Keeps the rest way more moist.

Chop your apples evenly. Spend that extra minute making them uniform. It really does make a difference in how they’re distributed.

Stop mixing when you add flour. Seriously. Mix just until combined. Overmixing = tough bread. Nobody wants tough bread.

Room temperature matters. Cold eggs and cold butter don’t blend well. Plan ahead.

Grease that pan well. Or use parchment paper. Nothing worse than bread that sticks.

Questions You Might Have

Can I freeze this?

100% yes.

Slice it first—makes it easier to grab portions later.

Wrap each slice in plastic wrap. Then wrap again in foil.

Put all the wrapped slices in a freezer bag.

Good for three months.

When you want some? Thaw at room temperature. Or microwave for 30 seconds.

Which apples are best?

Granny Smith gives you that tart flavor that balances the sweetness perfectly.

Fuji and Gala are sweeter and milder.

Whatever you do, skip the soft apples like Red Delicious. They turn to mush when baked.

What if I don’t have regular milk?

Use whatever you’ve got. Dairy, almond, soy, oat—they all work. I’ve tried them all. No difference in the final result.

Why did my bread turn out dry?

Usually? You baked it too long.

Start checking at 45 minutes. Pull it out as soon as that toothpick comes out clean.

Also check how you measured your flour. Too much flour = dry bread.

Can I throw in some nuts?

Absolutely. Fold in ½ cup of chopped walnuts or pecans when you’re doing the final mix. Adds great texture and flavor.

---

Now go make this bread. Your kitchen’s about to smell amazing.