Easy Apple Cinnamon Bread

One thing I remembered and treasured all these years were the times when my mom and grandma were in the kitchen and I was little watching them bake some of the best fall treats.

Now, when the leaves start to fall, I find myself making soo much fall desserts and warm cozy fall soups and dinners.

But one thing I always make when school starts is a moist and tender cinnamon apple bread.

The swirl of brown sugar apples in the middle? It’s the secret that keeps everyone coming back for more.

And the crisp top, drizzled with a light cinnamon glaze, adds the perfect touch.

This apple bread is not just easy to make; it’s quickly becoming a family staple, just like the recipes passed down to me.

So, if you want to start a tradition with your children, try this simple and easy apple cinnamon bread that’s perfect for freezing.

Easy Apple Bread Recipe

The bread’s cake-like texture, paired with juicy apples and a hint of warm spices, makes it absolutely irresistible.

Every bite brings that perfect blend of buttery, moist crumbs and caramelized brown sugar sweetness, balanced with the slight tartness of fresh apples.

What I love most is the spiced brown sugar layer on top that crisps up beautifully, giving the bread a satisfying texture.

The light glaze adds just the right amount of sweetness without overpowering it, making this apple cinnamon bread feel like a nod to apple pie—only not as sweet, which makes it even better for everyday fall baking.

This recipe has become a favorite in my house because the sweet apples mixed into the brown sugar cinnamon swirl keep the bread wonderfully moist.

The flavor reminds me of a mix between apple cake and apple pie, rich with buttery apple cinnamon goodness.

And during the hectic holiday season, it’s the perfect make-ahead treat. I can cool it, freeze it, and always have something ready for those busy days or impromptu gatherings, just like my mom used to do.

How to Make Apple Cinnamon Bread (The Easy Way)

Start by preheating your oven and preparing the loaf pan.

I usually grease and flour a pan that’s about 8.5 x 4.5 inches, just like my mom taught me to make sure nothing sticks.

Next, whisk together the dry ingredients—flour, baking powder, and salt—in a medium bowl.

Once that’s ready, grab your handheld or stand mixer and beat the butter, sugar, and vanilla together until they’re smooth and creamy.

After that, it’s time to add the eggs.

I always add them one at a time, beating each one in before moving to the next.

This step is crucial for a light and fluffy batter.

Then, begin combining the dry and wet ingredients.

Add half of the flour mixture and alternate with half the milk, mixing gently. Repeat with the remaining flour and milk until everything is well combined.

Now, for the cinnamon apple mixture, simply toss brown sugar, ground cinnamon, and chopped apples together in a bowl.

Set that aside while you prepare the topping by mixing a little more brown sugar with cinnamon in a small bowl.

To assemble, pour half of the batter into your prepared pan. Add half of the apple mixture on top, then swirl it through the batter lightly using a knife or skewer. Pour the remaining batter in, followed by the rest of the apple mixture. Give it another gentle swirl to mix everything up.

Before baking, sprinkle the cinnamon sugar mixture over the top for a sweet and crunchy finish.

Then, pop the loaf into the oven and bake for 45 to 55 minutes. You’ll know it’s ready when a toothpick or cake tester inserted into the center comes out mostly clean, with just a few moist crumbs attached.

Once done, let the bread cool in the pan for 15 to 20 minutes. While waiting, whisk up a simple glaze. After removing the loaf from the pan, place it on a cooling rack and drizzle the glaze over the top. Let the bread cool completely before slicing—it’ll be worth the wait!

What Are the Best Apples for Apple Cinnamon Bread Recipe?

You can use just about any type of apple for this quick bread, but there are a few varieties that really stand out when it comes to baking.

Some of my favorites are Honeycrisp, Granny Smith, Braeburn, Jonagold, and Pink Lady.

Honeycrisp apples are super popular because they’re juicy with a crisp texture and the perfect mix of sweet and tart.

They hold up really well when baked, but they can be a bit pricey because of their high demand.

Granny Smith apples, with their bright green color, are a classic for bakers. They’re known for being tart, which makes them ideal for adding a little zing to desserts and baked goods.

Braeburn apples, originally from New Zealand, are firm and crisp, with a balance of sweetness and tartness that’s packed with pure apple flavor. They remind me a lot of Gala apples but with a bit more bite.

Jonagold apples, related to Golden Delicious, are large with a thin skin and a perfect sweet-tangy flavor combo. They work wonderfully in any baking recipe.

Lastly, Pink Lady apples are another great choice.

They’re tart but finish with a hint of sweetness. If they don’t quite hit that balance of sweet and tart, they’re sold under the name Cripps. Either way, they’re a solid pick for baking!

It’s best to freeze this bread to keep it as fresh before you eat it.

It’s great as an after school snack or as a treat with coffee after dinner.

Enjoy and follow me on Pinterest for more dessert recipes.