Homemade Apple Cinnamon Bread
This Homemade Apple Cinnamon Bread is a moist, warmly spiced quick bread loaded with tender chunks of fresh apple and a gorgeous cinnamon sugar swirl running through the center and across the top. Made with simple pantry staples and no yeast required, it comes together in under 20 minutes of prep and bakes up into a soft, bakery-worthy loaf that smells absolutely incredible. Sour cream keeps every slice irresistibly tender for days, making it the perfect bake for cozy mornings, fall gatherings, or wrapping up as a homemade gift.
Equipment
- 9x5 inch loaf pan
- Large mixing bowl Two required — one for wet ingredients, one for dry
- Whisk
- Rubber spatula or wooden spoon For folding batter
- Box grater (optional) For grating apples if preferred
- Measuring cups and spoons
- Kitchen scale Recommended for accurate flour measurement
- Parchment paper For lining the loaf pan
- Cooling rack
- Toothpick or cake tester For testing doneness
- Apple peeler and corer Or a sharp paring knife
Ingredients
- 2 cups all-purpose flour 250g; spooned and leveled or weighed for accuracy
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon For the batter
- 1/4 tsp ground nutmeg
- 3/4 cup granulated sugar 150g
- 1/4 cup light brown sugar 55g, packed
- 2 large eggs Room temperature
- 1/2 cup avocado oil or vegetable oil 120ml
- 1/2 cup full-fat sour cream 120g; or plain full-fat Greek yogurt
- 1 tsp pure vanilla extract
- 1 1/2 cups fresh apples About 2 medium apples, peeled, cored, and diced into 1/2-inch cubes; Granny Smith, Honeycrisp, or Fuji recommended
For the Cinnamon Swirl and Topping
- 3 tbsp granulated sugar For the cinnamon swirl and topping
- 1 1/2 tsp ground cinnamon For the cinnamon swirl and topping
- 1 tbsp unsalted butter Melted; optional, for drizzling over the topping to create a caramelized crust
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line it with a parchment paper sling along the bottom and long sides, leaving overhang for easy removal.
- In a small bowl, stir together 3 tablespoons of granulated sugar and 1½ teaspoons of ground cinnamon until fully combined. Set aside — you'll use half for the swirl and half for the topping.
- Peel, core, and dice 2 medium apples into ½-inch cubes — you should have about 1½ cups. Granny Smith, Honeycrisp, or Fuji apples work best as they hold their shape during baking.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, 1½ teaspoons cinnamon, and nutmeg until evenly combined. Set aside.
- In a separate large bowl, whisk together both sugars, eggs, oil, sour cream, and vanilla extract until smooth and slightly pale, about 1 minute.
- Pour the dry ingredients into the wet ingredients and fold gently with a rubber spatula just until no streaks of flour remain — about 15 to 20 strokes. Do not over-mix.
- Add the diced apples to the batter and fold in gently with 5 to 8 strokes until evenly distributed throughout the batter.
- Pour half the batter into the prepared pan, sprinkle with half the cinnamon sugar mixture, then add the remaining batter and top with the remaining cinnamon sugar. Optionally drizzle with melted butter and swirl gently with a knife 2 to 3 times.
- Bake on the center rack for 55 to 65 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with foil after 40 minutes.
- Cool the bread in the pan on a wire rack for 15 to 20 minutes, then lift out using the parchment sling and cool for at least 30 to 45 more minutes before slicing with a serrated knife.
Notes
- Don't over-mix: Once the flour is added, fold only until the streaks disappear. Over-mixing develops gluten and leads to a dense, tough loaf.
- Best apple varieties: Granny Smith, Honeycrisp, or Fuji hold their shape and provide a nice balance of tart and sweet. Avoid McIntosh or Red Delicious, which break down and release excess moisture.
- Room temperature eggs: Cold eggs can cause the oil to seize in the batter. Set eggs out 20 to 30 minutes before baking for best results.
- Sour cream substitute: Full-fat plain Greek yogurt is the best 1:1 substitute. Buttermilk (reduced to ⅓ cup) also works. Avoid low-fat versions, which affect texture and moisture.
- Measure flour accurately: Spoon flour into the measuring cup and level off with a straight edge, or use a kitchen scale. Scooping directly from the bag packs in extra flour and makes the bread dry.
- Add-ins: Fold in ½ cup of chopped walnuts or pecans with the apples for added crunch. Raisins or dried cranberries (⅓ cup) also work beautifully.
- Storage: Wrap cooled bread tightly in plastic wrap and store at room temperature for up to 3 days, or refrigerate for up to 6 days. Bring to room temperature or warm briefly before serving.
- Freezing: Wrap the whole loaf or individual slices tightly in plastic wrap and foil and freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature for 2 to 3 hours.
- Optional glaze: Whisk 1 cup powdered sugar with 2 to 3 tablespoons of milk or apple cider and a pinch of cinnamon, then drizzle over the fully cooled loaf for a bakery-style finish.
- Mini loaf variation: Divide batter among three 5x3 inch mini loaf pans and bake for 35 to 40 minutes — perfect for gifting.
Nutrition
Serving: 1SliceCalories: 290kcalCarbohydrates: 40gProtein: 4gFat: 13gSaturated Fat: 2.5gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 8gCholesterol: 42mgSodium: 200mgPotassium: 85mgFiber: 1.2gSugar: 22gVitamin A: 3IUVitamin C: 2mgCalcium: 4mgIron: 8mg
Tried this recipe?Let us know how it was!