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This Apple Cinnamon Quick Bread stands out for its irresistibly moist, buttery texture and the delightful bursts of tender apple chunks that bring a fresh, natural sweetness to every bite.
Unlike heavier cakes or traditional breads, this loaf balances sweetness with warm spices like cinnamon and nutmeg, making it a comforting yet sophisticated treat.
It’s a fantastic everyday baking option because it incorporates wholesome ingredients such as apples and unsweetened applesauce, which add fiber and reduce the need for extra fat.
The recipe also benefits from moderate use of butter and sugar, giving it rich flavor without overwhelming calories.
Featuring a good mix of simple carbohydrates, natural fruit sugars, and a touch of protein from eggs and milk, it’s a satisfying snack or breakfast choice that pairs beautifully with coffee or tea.
Plus, the recipe’s flexibility—whether as a loaf, muffins, or mini breads—makes it ideal for meal prep or sharing.
Its relatively straightforward preparation and pantry-friendly ingredients make it a reliable crowd-pleaser anytime.
Must-Have Tools for Perfect Results
9×5-Inch Loaf Pan
Essential for shaping the bread into a classic, evenly baked loaf. Its sturdy construction ensures consistent heat distribution, resulting in perfectly golden crusts and tender interiors—ideal for breads, cakes, and meatloafs alike.
Electric Mixer (Handheld or Stand)
A game-changer for quickly creaming butter and sugar to a smooth, fluffy consistency. It saves time and effort, ensuring an even batter that leads to a light and moist crumb.
Whisk
Perfect for combining dry ingredients thoroughly and for gentle mixing without overworking the batter. A versatile kitchen tool useful for sauces, dressings, and egg-based recipes.
Cooling Rack
Allows the bread to cool evenly by promoting airflow around the loaf, preventing sogginess and maintaining the ideal texture. Also invaluable for baked goods, roasted vegetables, and more.
Apple Peeler (Optional)
Speeds up the peeling and chopping process, especially handy when preparing larger batches. It encourages consistent apple pieces, improving the loaf’s texture and appearance.
Apple Cinnamon Bread
Equipment
- 1 9×5-Inch Loaf Pan
- 1 — Electric mixer (handheld or stand)
- 1 large mixing bowl
- 1 Whisk
- (1) Cooling rack
- Optional — Apple peeler
Ingredients
For the Apples:
- 1½ cups peeled and diced apples about 2 medium apples, cut into ½-inch pieces
- ⅓ cup packed brown sugar light or dark
- 1½ teaspoons ground cinnamon
For the Bread Batter:
- 1¾ cups all-purpose flour spooned and leveled
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup 1 stick unsalted butter, softened to room temperature
- ¾ cup granulated sugar
- 2 large eggs at room temperature
- ⅓ cup unsweetened applesauce at room temperature*
- 1 teaspoon pure vanilla extract
- ½ cup whole milk at room temperature
Instructions
- Prepare Oven and Pan: Position your oven rack on the lower third level, just beneath the center, and preheat the oven to 350°F (177°C). Lightly grease a 9×5-inch loaf pan with nonstick spray or butter to prevent sticking.
- Combine Apples with Sugar and Spices: In a medium bowl, toss the diced apples with brown sugar and cinnamon until the pieces are well coated and release some juice. Set this aside to infuse while you prepare the batter.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, cinnamon, nutmeg, baking powder, baking soda, and salt. This ensures the spices and leaveners are evenly distributed throughout the flour.
- Cream Butter and Sugar: Using an electric mixer fitted with a paddle or whisk attachment, beat the softened butter and granulated sugar on high speed until the mixture is light, creamy, and smooth—approximately 2 minutes.
- Incorporate Eggs and Flavorings: Add the eggs one at a time, mixing on medium speed after each addition until fully combined. Scrape down the sides of the bowl as needed. Then blend in the applesauce and vanilla extract, mixing gently until just combined. The batter may look slightly curdled or chunky, which is normal.
- Combine Wet and Dry Ingredients: Slowly add the dry ingredients to the wet mixture in batches. While mixing on low speed, gradually pour in the milk to create a thick, sticky batter. Avoid overmixing; use a whisk or spatula to ensure no dry flour remains.
- Assemble the Loaf: Spread half of the batter evenly into the prepared loaf pan. Spoon the apple mixture, including any sugary juices, evenly over the batter. Pour the remaining batter on top, smoothing it out and scraping the bowl clean. Use a knife to gently swirl the batter through the apples for a marbled effect.
- Bake with Care: Place the pan in the oven and bake for 60 to 75 minutes. After 30 minutes, loosely cover the top with aluminum foil to prevent over-browning. Check doneness starting at 60 minutes by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
- Cool Completely Before Slicing: Remove the bread from the oven and let it cool fully in the pan placed on a wire rack. Slicing should be done only once the loaf has cooled to prevent crumbling.
- Store Properly: Keep the bread covered at room temperature for up to two days or refrigerate for up to one week to maintain freshness.
Notes
- Applesauce Substitute: If you don’t have unsweetened applesauce, plain yogurt or sour cream can be used in equal measure to keep the bread moist.
- Apple Choices: Tart apples like Granny Smith work best for texture and flavor, but sweeter varieties such as Fuji, Honeycrisp, or Pink Lady are great alternatives. Avoid very soft or mushy apples.
- Freezing Instructions: Once completely cooled, the bread can be frozen for up to three months. Wrap tightly and thaw overnight in the refrigerator before serving.
- Recipe Variations: This batter also works perfectly for muffins or mini loaves—adjust baking time accordingly and check doneness with a toothpick.
- Swirling Technique: Gently swirling the batter with the apples inside creates a beautiful marbled effect and distributes fruit flavor evenly throughout the loaf.
Chef’s Expert Tips For Success
To achieve the best texture and flavor in your Apple Cinnamon Quick Bread, start by using apples that are firm and slightly tart, like Granny Smith.
This helps maintain a pleasant bite and prevents mushiness during baking. When mixing the batter, be careful not to overmix once the flour is added—overworking the batter can lead to a dense, tough loaf rather than a tender crumb.
The applesauce in the recipe adds moisture without extra fat, so make sure it’s at room temperature to blend smoothly.
Also, swirling the apple mixture gently through the batter creates a beautiful marbled effect and ensures every slice has bursts of sweet cinnamon apples.
Lastly, don’t skip the cooling step; slicing the bread too warm causes it to crumble. Patience here yields perfect slices every time.
Delicious Serving Suggestions And Pairings
This Apple Cinnamon Quick Bread is a versatile treat that pairs wonderfully with a variety of accompaniments.
Serve it slightly warmed with a pat of butter or a drizzle of honey for a simple yet satisfying snack.
For a more indulgent option, spread cream cheese or mascarpone on top to balance the sweet-spiced flavors.
It’s a natural partner for hot beverages like chai tea, coffee, or apple cider, especially during cozy fall mornings or afternoon breaks.
You can also slice the bread and lightly toast it for a delightful crunch.
If you want to turn it into a more substantial breakfast, pair it with a dollop of Greek yogurt and fresh fruit.
Best Storage Practices To Preserve Freshness
To keep your quick bread fresh, store it at room temperature in an airtight container or wrapped tightly in plastic wrap for up to two days.
Beyond that, refrigeration will extend its shelf life to about one week but may slightly dry out the bread, so reheat slices gently before serving.
For longer storage, freezing is an excellent option: wrap the cooled loaf well in plastic wrap and aluminum foil, then freeze for up to three months.
When ready to eat, thaw overnight in the fridge and bring to room temperature or warm in the oven for a soft, fresh-baked taste.
Avoid slicing before freezing to preserve moisture and texture.
Frequently Asked Questions About Recipe
1. Can I use other types of apples in this bread?
Yes! While tart apples like Granny Smith provide great texture, sweeter varieties such as Fuji, Honeycrisp, or Pink Lady work well too. Just avoid overly soft apples as they can turn mushy during baking.
2. Is it possible to make this recipe gluten-free?
You can substitute the all-purpose flour with a gluten-free baking blend of equal measure, but ensure it contains xanthan gum or another binder for structure. The texture may differ slightly, but it should still be delicious.
3. Can I replace the butter with oil or a dairy-free alternative?
Butter adds flavor and richness, but you can substitute with an equal amount of neutral oil or a plant-based butter substitute for a dairy-free version. The texture will remain moist but slightly different in taste.
4. How do I know when the bread is fully baked?
Insert a toothpick into the center after 60 minutes of baking. If it comes out clean or with a few moist crumbs, the bread is done. If wet batter clings, continue baking and check every 5 minutes.
5. Can I make muffins or mini loaves with this batter?
Absolutely! This batter adapts well to muffins or mini loaves. Adjust baking time accordingly—muffins generally take 20-25 minutes, while mini loaves take around 40-50 minutes. Use a toothpick to test doneness.
This recipe is inspired by sallysbakingaddiction and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.
