Buttery and moist, this Apple Cinnamon Bread needs to be on repeat in your kitchen. It’s crowned with sugared cinnamon apples and offers a light texture with a hint of nutmeg. So easy to make and ridiculously good!
Start with the apples. Toss the apple chunks with brown sugar and cinnamon in a bowl and let them sit while you prepare the batter. I use a handheld mixer fitted with a whisk attachment to make the batter. You can use a stand mixer fitted with a paddle attachment, too. To ensure your homemade loaf easily pops out of the pan, use cooking spray to coat your loaf pan. Once the batter is ready, pour half of the batter into the loaf pan and spread the sugared apples evenly on top. Pour and spread the remaining batter on top of the apples. Using a knife, gently swirl the batter down the center of the loaf pan. Bake until a skewer inserted in the center of the loaf comes out clean. Let cool in the pan before slicing. Enjoy warm or at room temperature!
To make the Apple Cinnamon Bread, you will need the following ingredients:
Move an oven rack to the lower third of the oven (just below the center) and preheat the oven to 350 °F. Coat a 9×5-inch loaf pan with nonstick spray.
In a medium bowl, stir together 1 ½ cups chopped apples, ⅓ cup packed light or dark brown sugar, and 1 ½ teaspoons ground cinnamon. Set aside.
In a large bowl, whisk together 1 ¾ cups all-purpose flour, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, 1 teaspoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt. Set aside.
Use a handheld or stand mixer to beat together ½ cup butter and ¾ cup granulated sugar on high speed until smooth and creamy, about 2 minutes.
Add 2 large eggs and beat on medium speed until combined. Scrape down the sides of the bowl as needed.
Beat in ⅓ cup unsweetened applesauce and 1 teaspoon pure vanilla extract on medium speed until combined. It’s O.K. if the mixture looks chunky and curdled.
Incorporate the dry ingredients into the wet ingredients.
Turn the mixer on low speed and with the motor running, slowly pour in ½ cup whole milk. Beat just until combined. Make sure there are no lumps at the bottom of the bowl. The batter will be sticky and slightly thick. Don’t overmix.
Pour and spread about half of the batter into the bottom of the prepared baking pan.
Pour the apples and any cinnamon and brown sugar juices leftover in the bowl evenly on top.
Pour and spread the remaining batter on top, scraping out every last drop of the batter. Use a knife to swirl the batter down the center of the loaf pan.
Bake for 60 to 75 minutes. Loosely cover the bread with aluminum foil at the 30-minute mark to prevent the top from browning too fast. Once a skewer inserted in the center of the loaf comes out clean, the bread is done. Start checking at 60 minutes.
Remove from the oven and let the bread cool completely in the pan set on a wire cooling rack.
Once cooled or almost cooled, slice and serve. Store the leftover bread, covered, at room temperature for up to 2 days or in the refrigerator for up to one week.
This Apple Cinnamon Bread turned out incrediblly delicious. I made it for my friends last weekend and it was gone in minutes. The spices filled the kitchen with a warm aroma. Honestly, it's so simple and I will definitely bake it again, maybe for a cozy movie night.
Delicious and easy!
So easy, delicious. Made this Apple Cinnamon Bread for my kids' breakfast, and they loved it! The warm aroma filled the house, and the texture was perfect. Will definitely make it again for our next family gathering.
This Apple Cinnamon Bread turned out amazing! I had my kids help me, and it was so easy. The sugared apples added a perfect touch. My husband said it's the best thing I've baked! Now it's a must-have for our family brunches.
I made this Apple Cinnamon Bread last weekend and it was superb. The kids couldn't get enough of it, and they helped me with the apples. Such a warm treat for our family breakfast. Highly recommend giving it a try.
The taste is nice! I recommend all to try this apple cinnamon bread.
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