Description

This Apple Bread recipe is the ultimate fall treat, combining warm cinnamon-spiced brown sugar and tender chopped apples in a moist, flavorful loaf. Perfect for breakfast, brunch, or an afternoon snack, this easy-to-make bread boasts a delightful swirl of cinnamon sugar and a soft crumb that’s sure to please the whole family.

Ingredients

Scale

For the Cinnamon Sugar Mixture

½ cup brown sugar
1 ½ teaspoons ground cinnamon

For the Bread Batter

2 large eggs, room temperature
½ cup granulated sugar
½ cup butter, melted
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 cups chopped apples (Pink Lady, Gala, Honeycrisp – peeled and chopped, about 2 apples)

Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour an 8 x 5 inch loaf pan or line it with parchment paper to prevent sticking. Set aside.
Mix Cinnamon Sugar: In a small bowl, whisk together the brown sugar and ground cinnamon until evenly combined. Set this mixture aside for layering.
Combine Wet Ingredients: In a large mixing bowl, whisk the eggs and granulated sugar together until well blended and slightly frothy, ensuring a smooth base for the batter.
Add Butter and Vanilla: Stir in the melted butter and vanilla extract to the egg mixture until fully incorporated and smooth.
Incorporate Dry Ingredients: Add the all-purpose flour, baking powder, baking soda, and salt to the wet mixture. Gently mix until just combined, taking care not to overmix. The batter should be thick at this point.
Fold in Apples: Carefully fold the chopped apples into the batter, distributing them evenly without breaking them down too much.
Layer the Batter and Cinnamon Sugar: Pour half of the batter into the prepared loaf pan, spreading it evenly. Sprinkle about three-quarters of the cinnamon sugar mixture evenly over this layer.
Top with Remaining Batter and Cinnamon Sugar: Gently spread the remaining batter over the cinnamon sugar layer. Then sprinkle the remaining cinnamon sugar mixture on top. Using a knife or spoon, gently swirl the cinnamon sugar into the batter to create a marbled effect.
Bake the Bread: Bake the loaf in the preheated oven for 35 to 45 minutes, or until the top turns golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the bread browns too fast, tent it loosely with foil during the last 10 to 15 minutes of baking.
Cool and Serve: Once baked, remove the bread from the oven and allow it to cool completely in the pan before slicing to serve. This ensures the bread sets properly and slices cleanly.

Notes

Use apples that hold their texture well when baked, such as Pink Lady, Gala, or Honeycrisp, for the best results.
Make sure the eggs are at room temperature to help them blend more easily into the batter.
The swirling technique adds a beautiful marbled look and distributes the cinnamon sugar flavor throughout the bread.
If you don’t have parchment paper, greasing and flouring the pan well will prevent sticking.
The bread can be stored at room temperature in an airtight container for up to 3 days or refrigerated for up to a week.
For a nuttier variation, add ½ cup of chopped walnuts or pecans along with the apples.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Baking
Method: Baking
Cuisine: American

Keywords: Apple Bread, Fall Bread, Cinnamon Apple Loaf, Homemade Bread, Fall Treat, Autumn Recipe, Cinnamon Sugar Bread, Apple Loaf