Easy Apple Cinnamon Bread
One-bowl apple cinnamon bread that's ridiculously easy to make. No yeast, no waiting—just mix, layer, and bake for gorgeous cinnamon sugar swirls with tender apple pieces throughout.
Ingredients
Cinnamon Sugar Mixture
- 1/2 cup brown sugar packed
- 1 1/2 teaspoons ground cinnamon
Bread Batter
- 2/3 cup granulated white sugar
- 1/2 cup salted butter softened to room temperature
- 2 eggs room temperature
- 2 teaspoons vanilla extract pure vanilla recommended
- 1 1/2 cups all-purpose flour spoon and level method
- 1 1/2 teaspoons baking powder check expiration date
- 1 pinch sea salt fine grain
- 1/2 cup milk any type (dairy or non-dairy)
- 1 large apple Fuji, Gala, or Granny Smith; peeled and diced (about 1 1/2 cups)
Instructions
Prepare Cinnamon Sugar
- Mix brown sugar and ground cinnamon in a small bowl until well combined. Set aside.
Prepare Apple
- Wash, peel, and core the apple. Dice into small, thumbnail-sized pieces (about 1 1/2 cups total). Set aside.
Make the Batter
- Preheat oven to 350°F. Grease a 9x5-inch loaf pan well or line with parchment paper.
- In a large mixing bowl, combine softened butter and granulated sugar. Mix with an electric mixer on medium speed until grainy and crumbly.
- Add eggs and vanilla extract. Mix on medium-low speed until the batter comes together and no large butter chunks remain.
- Add flour, baking powder, and salt all at once. Stir gently with a wooden spoon or spatula just until combined. Do not overmix.
- Slowly pour in the milk while stirring until fully incorporated and batter is smooth and pourable.
Assemble and Bake
- Pour half of the batter into the prepared loaf pan and spread evenly with a spatula.
- Scatter half of the chopped apples evenly over the batter layer.
- Sprinkle half of the cinnamon-sugar mixture over the apples, covering as much surface as possible.
- Pour the remaining batter over the apple layer and spread gently to cover.
- Add the remaining chopped apples on top of the second batter layer.
- Finish with the remaining cinnamon-sugar mixture sprinkled over the top.
- Bake on the center oven rack for 50 minutes, checking at 45 minutes. Bread is done when a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Cool and Serve
- Remove from oven and let the bread sit in the pan for 10 minutes to set up.
- Remove bread from pan (lift parchment if used) and transfer to a wire cooling rack.
- For cleanest slices, allow to cool completely before cutting. Serve slightly warm with butter.
Notes
Storage: Cover with plastic wrap or foil and store at room temperature for up to 1 week. Microwave slices for 15 seconds to warm.
Freezing: Slice bread, wrap each slice in plastic wrap then foil, and store in a freezer bag for up to 3 months. Thaw at room temperature or microwave for 30 seconds.
Mini Loaves: Use three 5.75 x 3-inch pans. Divide batter and toppings evenly. Bake for 25-30 minutes, checking at 25 minutes.
Add-ins: Fold in 1/2 cup chopped walnuts or pecans for extra texture.
Apple Tips: Use firm apples (Fuji, Gala, or Granny Smith). Avoid soft varieties like Red Delicious as they turn mushy when baked.
Measuring Flour: Use the spoon-and-level method. Scooping directly from the bag packs in too much flour and results in dry bread.