Description
This Cinnamon Apple Bread is a moist, tender quick bread packed with fresh apples and warm cinnamon flavor. A golden crust and cinnamon-spiced apple pieces make every slice comforting and delicious. It is perfect for breakfast, brunch, an afternoon snack, or a simple fall dessert.
Ingredients
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup unsalted butter, melted and slightly cooled
3/4 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup plain Greek yogurt or sour cream
1 1/2 cups peeled and diced apples
1 tablespoon all-purpose flour for coating the apples
2 tablespoons brown sugar for topping
1/2 teaspoon ground cinnamon for topping
1/3 cup chopped walnuts or pecans, optional
Instructions
Preheat the oven to 350°F (175°C). Grease a 9 x 5-inch loaf pan and line it with parchment paper.
Combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium bowl.
In a separate large bowl, whisk the melted butter and brown sugar until combined. Add the eggs one at a time, then mix in the vanilla extract and Greek yogurt or sour cream.
Gradually add the dry ingredients to the wet ingredients. Mix gently just until combined. Avoid overmixing the batter.
Toss the diced apples with 1 tablespoon of flour. Gently fold the apples into the batter along with the walnuts or pecans, if using.
Transfer the batter to the prepared loaf pan and smooth the top.
Combine 2 tablespoons of brown sugar with 1/2 teaspoon cinnamon and sprinkle evenly over the loaf.
Bake for approximately 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Allow the bread to cool in the pan for about 15 minutes. Transfer it to a wire rack and let it cool further before slicing.
Notes
Granny Smith, Honeycrisp, Pink Lady, Braeburn, and Fuji apples all work well in this recipe.
Cut the apples into small, relatively even pieces so they bake consistently.
Do not overmix the batter, as this can make the bread dense.
Begin checking the loaf around the 50-minute mark because ovens can vary.
If the top becomes too brown before the center is finished, loosely cover the loaf with aluminum foil for the remaining baking time.
Allow the bread to cool before slicing so the crumb has time to set.
Store cooled Cinnamon Apple Bread in a well-sealed container for short-term storage.
The cooled loaf can also be wrapped securely and frozen whole or in individual slices.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: Approximately 260
- Sugar: Approximately 18 g
- Sodium: Approximately 190 mg
- Fat: Approximately 11 g
- Saturated Fat: Approximately 6 g
- Unsaturated Fat: Approximately 4 g
- Trans Fat: 0 g
- Carbohydrates: Approximately 38 g
- Fiber: Approximately 2 g
- Protein: Approximately 4 g
- Cholesterol: Approximately 55 mg
Keywords: Cinnamon Apple Bread, Apple Cinnamon Bread, Apple Bread Recipe, Moist Apple Bread, Cinnamon Apple Loaf, Apple Cinnamon Quick Bread, Homemade Apple Bread, Easy Apple Bread