I make this Cinnamon Apple Bread whenever I have fresh Granny Smiths sitting on the counter and want a cozy treat.
It combines the tender crumb of a cake with the rustic appeal of a quick loaf. You will love how the chunks of fruit keep every slice incredibly moist and tender.
What Sets This Cinnamon Apple Bread Apart
This recipe is incredibly forgiving and does not require a mixer or any complicated steps. I simply whisk the wet and dry ingredients separately before folding them together for a rustic finish.
The addition of yogurt creates a texture that stays soft for days without being overly dense. It balances the sweetness of the brown sugar and complements the tart apple pieces perfectly.
I appreciate that this loaf is not overly sweet, making it suitable for breakfast or dessert. The crunchy sugar topping adds just enough sparkle and texture to make it feel special.
If you enjoyed this cozy loaf, you should try my The Best Peach Cake for another fruit-forward dessert. I also recommend baking my Quick Peanut Butter Blossoms Recipe when you need a fast and satisfying sweet treat.
Everything You Need for Perfect Cinnamon Apple Bread
Here is the shopping list you will need to gather before baking:
- Plain Flour: The base of the bread that provides structure without being too heavy.
- Granny Smith Apples: These provide the necessary tartness and hold their shape during the long baking time.
- Plain Yogurt: Adds moisture and acidity to activate the baking soda for a good rise.
- Brown Sugar: Used in both the batter and with the apples for a deep, caramel-like sweetness.
- Canola Oil: Keeps the crumb tender and moist longer than butter would.
- Eggs: Use large eggs at room temperature to bind the batter together.
- Vanilla Extract: Enhances the sweet flavors and adds aroma to the loaf.
- Cinnamon Powder: The main spice that gives this bread its signature warmth and fragrance.
- Baking Powder & Baking Soda: A combination that ensures the heavy batter rises properly.
- Demerara Sugar: Creates a delightful crunchy crust on top of the loaf.
- Walnuts: Optional, but they add a lovely textural contrast if you enjoy nuts.
- Salt: Just a pinch to balance the sugar and pop the apple flavor.
- Ginger & Allspice: Optional spices that add complexity to the cinnamon profile.
My Method for Perfect Cinnamon Apple Bread
Let’s get cooking with this simple step-by-step process:
- Begin by preheating your oven to 200°C (390°F) and preparing your loaf pan with oil and parchment paper. Toss your chopped apple cubes in a bowl with a little cinnamon and sugar, then set them aside to macerate and release their natural juices.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and spices until they are evenly combined. This ensures you won’t bite into a clump of raising agents later in the Cinnamon Apple Bread.
- In a separate medium bowl, whisk the brown sugar, room temperature yogurt, eggs, oil, and vanilla extract until smooth. The mixture should look glossy and fully emulsified before you move to the next step.
- Pour the wet mixture into the dry ingredients and stir gently until just combined, then fold in the sugared apple chunks and walnuts if using. The batter will be quite thick and chunky, which is exactly what you want for a rustic fruit loaf.
- Scrape the thick batter into your prepared loaf pan and smooth the top with a spatula. Arrange the thin apple slices on top in a decorative pattern and sprinkle generously with the demerara sugar and cinnamon mixture.
- Bake the loaf uncovered for about 60 minutes, checking near the end to ensure the top isn’t darkening too fast. Cover loosely with foil and bake for another 20 to 25 minutes until a skewer inserted into the center comes out clean.
- Allow the bread to cool in the pan for 15 minutes before using the parchment paper to lift it onto a wire rack. It is crucial to let it cool for at least an hour to allow the structure to firm up before slicing.
My Cinnamon Apple Bread Secrets
Choose firm apples like Granny Smith to ensure the chunks hold their shape during the long bake time. I find that softer varieties turn to applesauce and disappear into the Cinnamon Apple Bread batter.
Be careful not to overmix the batter once you add the dry ingredients to the wet ones. I stop mixing as soon as the flour streaks disappear to keep the texture tender rather than tough.
Let the loaf cool completely in the pan and on a rack before you try to slice it. This resting period allows the structure to set so your slices stay intact.
How I Like to Serve This Cinnamon Apple Bread
I prefer to serve thick slices of this bread while it is still slightly warm from the oven. A smear of salted butter melts into the crumb and highlights the spice blend beautifully.
You can also toast leftovers the next day for a crispy exterior that contrasts with the soft apple chunks. It pairs wonderfully with a hot cup of coffee or tea for a simple morning meal.
I love seeing you recreate these recipes, so don’t forget to tag me on Pinterest when you share your photos!
Print
Cinnamon Apple Bread
- Total Time: 1 hr 45 min
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
A moist, yeast-free quick bread packed with chunks of fresh Granny Smith apples and warm autumn spices. Perfect for breakfast or afternoon tea.
Ingredients
- 1 3/4 cups plain / all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon powder (for batter)
- 1/2 tsp ginger powder
- 1/4 tsp allspice
- 3/4 cup brown sugar
- 3/4 cup plain yogurt (unsweetened)
- 2 large eggs
- 1/2 cup canola oil
- 1 tsp vanilla extract
- 3 cups diced Granny Smith apples (approx 2 large)
- 1 tsp cinnamon powder (for apple mix)
- 3 tbsp brown sugar (for apple mix)
- 1 cup walnuts (optional)
- 1 Granny Smith apple (sliced for topping)
- 1 1/2 tbsp demerara sugar (for topping)
- 1/4 tsp cinnamon powder (for topping)
Instructions
- Preheat your oven to 200°C (390°F) and grease a standard loaf pan, lining it with parchment paper for easy removal.
- In a small bowl, toss the diced apples with 1 teaspoon of cinnamon and 3 tablespoons of brown sugar, then set aside to release their juices.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, ginger, allspice, and the remaining 1 teaspoon of cinnamon.
- In a separate bowl, whisk together the 3/4 cup brown sugar, yogurt, eggs, oil, and vanilla extract until smooth and glossy.
- Pour the wet ingredients into the dry ingredients and mix until just combined, then fold in the diced apple mixture and walnuts.
- Transfer the batter to the prepared loaf pan, smooth the surface, and arrange the apple slices on top before sprinkling with demerara sugar and cinnamon.
- Bake for 60 minutes, then cover loosely with foil and bake for an additional 15-20 minutes until a tester comes out clean.
- Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely for at least one hour before slicing.
Notes
Ensure ingredients like eggs and yogurt are at room temperature for the best emulsion. Store leftovers in an airtight container for up to 5 days.
- Prep Time: 25 min
- Cooling Time: 1 hr
- Cook Time: 1 hr 20 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 394
- Sugar: 28g
- Sodium: 141mg
- Fat: 21g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 1g
- Carbohydrates: 49g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 35mg
Keywords: Cinnamon Apple Bread, apple loaf recipe, moist apple cake, easy fall baking, quick bread