Nothing says comfort like the smell of apple cinnamon bread baking in the oven—that sweet, spicy aroma that fills your kitchen and instantly makes everything feel cozier. This recipe has been my go-to for years, ever since my grandma first showed me how to make it on a chilly autumn afternoon. She’d always say, “Good bread doesn’t need fussy ingredients,” and she was right! With just simple pantry staples and a couple of fresh apples, you can whip up this irresistible loaf in no time. It’s perfect for breakfast, an afternoon snack, or even dessert (especially warm with a little butter melted on top). Trust me, once you try this apple cinnamon bread, you’ll understand why it’s been a family favorite for generations.

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Why You’ll Love This Apple Cinnamon Bread

Oh, where do I even start? This apple cinnamon bread is the kind of recipe you’ll make again and again because it just works. Here’s why it’s a winner:

That cozy, spiced flavor – Warm cinnamon and sweet apples make every bite feel like a hug in loaf form. It’s like fall in your mouth, no matter the season!
Pantry-friendly ingredients – Flour, sugar, eggs, oil… chances are, you’ve got everything you need already. No fancy grocery runs required.
One-bowl easy – Mix dry, mix wet, combine, and bake. Even my 10-year-old niece can make this without supervision (well, mostly).
Versatile as can be – Breakfast with coffee? Yes. Afternoon snack? Perfect. Dessert with vanilla ice cream? Absolutely genius.

Seriously, this bread is the definition of simple comfort. The hardest part? Waiting for it to cool before slicing (but no judgment if you sneak a warm bite).

Ingredients for Apple Cinnamon Bread

You won’t believe how something so delicious comes from such simple ingredients! Here’s exactly what you’ll need to make this magical loaf:

2 cups all-purpose flour – Spooned and leveled, please! Packing flour leads to dry bread, and we don’t want that.
1 cup granulated sugar – Regular white sugar works perfectly here, though sometimes I sneak in ¼ cup of brown sugar for extra caramel notes.
1 teaspoon baking soda – Our trusty leavening agent. Make sure yours is fresh – test it with vinegar if you’re unsure!
½ teaspoon salt – Just enough to balance all that sweetness.
1 teaspoon ground cinnamon – The star of the show! Use the good stuff – your nose will know the difference.
2 large eggs, beaten – Room temperature eggs mix in better. I leave mine out while prepping other ingredients.
½ cup vegetable oil – Neutral oils work best here. Melted butter works too, but the texture changes slightly.
1 teaspoon vanilla extract – Pure vanilla makes all the difference. Don’t skimp!
2 cups diced apples – About 2 medium apples. I prefer Honeycrisp or Fuji for their sweet-tart balance. Peeling is optional (I never bother!).
½ cup chopped walnuts (optional) – Toast them first for incredible flavor. Pecans make a great substitute if that’s what you’ve got.

See? Nothing fancy, just honest ingredients that come together to make something extraordinary. Now let’s get mixing!

How to Make Apple Cinnamon Bread

Okay, let’s get baking! This apple cinnamon bread comes together so easily—you’ll be amazed how quickly that delicious aroma starts filling your kitchen. Follow these simple steps, and you’ll have perfect results every time.

Step 1: Prep Work

First things first: preheat your oven to 350°F (175°C). While it’s heating up, grab your favorite loaf pan (mine’s a trusty 9×5-inch) and grease it really well. I like to use butter or baking spray, making sure to get into all the corners. This is crucial so your bread doesn’t stick!

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together 2 cups all-purpose flour, 1 cup sugar, 1 teaspoon baking soda, ½ teaspoon salt, and that glorious 1 teaspoon cinnamon. Don’t just dump and stir—take an extra second to really combine them evenly. This ensures every bite has that perfect balance of sweetness and spice.

Step 3: Whisk the Wet Ingredients

In another bowl (or right in your liquid measuring cup to save on dishes!), beat 2 large eggs until they’re nice and smooth. Then whisk in ½ cup vegetable oil and 1 teaspoon vanilla extract. The mixture should look rich and slightly frothy. Pro tip: if your eggs were cold, let this mixture sit for 5 minutes to take the chill off before mixing with dry ingredients.

Step 4: Combine Everything Gently

Here’s where the magic happens! Pour the wet ingredients into the dry ingredients and stir just until combined—no more! A few lumps are totally fine; overmixing makes tough bread. When the batter just comes together, gently fold in those 2 cups of diced apples and ½ cup chopped walnuts (if using). The batter should be thick but pourable.

Step 5: Bake to Perfection

Transfer your batter to the prepared loaf pan, smoothing the top with a spatula. Pop it in the oven and set your timer for 50 minutes. Resist the urge to open the oven door before then—that sudden temperature drop can cause sinking! After 50 minutes, test with a toothpick. It should come out with just a few moist crumbs (not wet batter). If needed, bake another 5-10 minutes, but no more than 60 minutes total.

Step 6: The Hardest Part—Waiting!

When that toothpick test comes out clean, remove your beautiful loaf from the oven and let it cool in the pan for 10 minutes. Then run a knife around the edges and transfer it to a wire rack to cool completely (about 1 hour). I know, I know—the smell is torture, but cutting too soon makes crumbly slices!

Pro Tips for Perfect Apple Cinnamon Bread

After making this recipe more times than I can count, here are my can’t-miss tips:

Use fresh apples – Older ones lose moisture and can make your bread dry.
Stop mixing when just combined – Overworked batter = dense bread.
The toothpick test is your friend – Insert it near the center; moist crumbs are good, wet batter isn’t.
Cool completely before slicing – I promise, it’s worth the wait for clean slices.
Toast slices next day – Revives freshness and makes the cinnamon flavor pop!

There you have it—everything you need for apple cinnamon bread success. Now go preheat that oven!

Ingredient Substitutions and Variations

One of the best things about this apple cinnamon bread? It’s practically foolproof to customize! Here are my favorite swaps and additions that keep the spirit of the recipe while letting you make it your own:

Nuts: Out of walnuts? Pecans work beautifully (toast them first for extra flavor). Or skip nuts entirely—the bread still turns out great.
Sugar: Replace up to ¼ cup white sugar with brown sugar for deeper caramel notes. Just don’t sub all of it, or the texture gets too dense.
Add-ins: Toss in ½ cup raisins or dried cranberries with the apples. Soak them in warm apple juice first to plump up!
Spices: Feeling adventurous? Add ¼ teaspoon nutmeg or cardamom alongside the cinnamon.
Oil: Melted butter works instead of vegetable oil, but know it’ll make a slightly heavier crumb.

The key is balancing moisture—too many wet additions (like extra apples) can lead to a soggy middle. Otherwise, have fun experimenting!

Storing and Freezing Apple Cinnamon Bread

Now, let’s talk about keeping that delicious apple cinnamon bread fresh—if it lasts that long! Here’s how to store it like a pro:

At room temperature, your loaf stays perfect for about 3 days. Just wrap it tightly in plastic or store it in an airtight container. I like to tuck a paper towel underneath to absorb any excess moisture (apples can make things a little damp).

For longer storage, freeze it! Slice first (trust me, it’s easier), then separate slices with parchment paper before wrapping the whole bundle in foil. Pop it in a freezer bag, and it’ll keep for up to 3 months. When cravings strike, just toast frozen slices straight from the freezer—the cinnamon smell comes right back to life!

Serving Suggestions for Apple Cinnamon Bread

Oh, the possibilities! This apple cinnamon bread shines no matter how you serve it. My absolute favorite way? Thick slices warmed in the toaster until the edges get just a little crisp, slathered with good butter that melts into all those apple-studded nooks. Heavenly with your morning coffee or afternoon tea!

For dessert, try it à la mode—a scoop of vanilla ice cream on top of warm bread turns it into instant comfort food. Feeling fancy? Drizzle with caramel sauce and a sprinkle of sea salt. Breakfast, snack, or dessert—this bread never disappoints.

Apple Cinnamon Bread Nutrition Information

Let’s be real—we’re not eating apple cinnamon bread because it’s “healthy,” but because it’s downright delicious! Still, I know many of you (like me) like to keep an eye on what you’re enjoying. Here’s the nutritional breakdown per slice (based on 10 slices per loaf):

Calories: 220
Fat: 10g (1.5g saturated)
Carbohydrates: 30g
Fiber: 2g
Sugar: 15g
Protein: 3g

A little disclaimer from my kitchen to yours: these numbers are estimates. Your exact nutrition will vary depending on your specific apples, whether you add nuts, and how thick you slice it (no judgment if your “slices” are more like slabs!). The apples do add some natural fiber and nutrients—I like to think of them as the redeeming quality that makes this treat practically virtuous. Okay, maybe not, but doesn’t cinnamon have antioxidants? Let’s go with that!

Frequently Asked Questions

I’ve gotten so many great questions about this apple cinnamon bread over the years – here are the ones that pop up most often with my tried-and-true answers:

Can I use whole wheat flour instead of all-purpose?
You absolutely can! Swap half the all-purpose flour for whole wheat (1 cup each) for a nuttier flavor without sacrificing texture. Using all whole wheat makes the bread too dense – trust me, I learned that the hard way.

Why does my bread sometimes get a soggy middle?
Ah, the dreaded sog! Usually it’s from packing in too many apples (stick to 2 cups max) or underbaking. That toothpick test is crucial – if it comes out with wet batter instead of moist crumbs, bake another 5 minutes. Also, make sure your apples are diced small so they distribute evenly.

Can I make this gluten-free?
Yes! My neighbor makes it with a 1:1 gluten-free flour blend with great results. Just be sure to let the batter rest for 10 minutes before baking – this helps the GF flour absorb moisture properly. The texture will be slightly different but still delicious.

My bread sinks in the middle – what went wrong?
Most likely either the baking soda was old (check its freshness by mixing with vinegar – it should bubble vigorously) or the oven door was opened too early. I know it’s tempting to peek, but wait until at least 50 minutes in!

Can I double this recipe?
You sure can! Double all ingredients and divide between two loaf pans – don’t try baking one giant loaf or the center won’t cook through properly. The baking time stays about the same since you’re using separate pans.

Ready to Bake Some Comfort?

There you have it—everything you need to make the most delicious apple cinnamon bread this side of grandma’s kitchen! I can’t wait for you to experience that magical moment when your home fills with the warm, spicy-sweet aroma of apples and cinnamon baking to golden perfection. This recipe has brought so much joy to my family, and now I’m passing it on to you. Don’t be surprised if it becomes your new go-to for potlucks, breakfast treats, or just because-it’s-Tuesday indulgences.

Now grab those apples and get baking! I’d love to hear how your loaf turns out—did you add any special twists? How long did it take before someone snuck the first slice? Share your baking adventures (and photos if you’re feeling fancy) in the comments below. Happy baking, my friend!