Easy Apple Cinnamon Bread

This apple cinnamon bread recipe transforms basic pantry ingredients into six delicious mini loaves perfect for fall. Each bite delivers warm cinnamon swirls and tender chunks of apple in a moist, cake-like quick bread that's equally suited for breakfast or dessert.

I first discovered this recipe during apple picking season several years ago when I needed a simple way to use our abundant harvest. It has since become my go to fall baking project when friends visit our home everyone always asks for the recipe.

Ingredients

• 2 cups white granulated sugar: provides perfect sweetness and helps create that tender crumb
• 4 cups all purpose flour: the foundation of our bread select unbleached for best flavor
• 2 tablespoons baking powder: seems like a lot but ensures proper rise in multiple small loaves
• 1 teaspoon salt: balances the sweetness and enhances all other flavors
• 2 large eggs: provide structure and richness use room temperature for best mixing
• 2 cups milk: creates moisture and tenderness any variety works well
• ⅔ cup vegetable oil: adds moisture without weighing down the batter
• 1 cup peeled diced apples: firm varieties like Honeycrisp or Granny Smith work best
• 1 tablespoon ground cinnamon: the essential warm spice that pairs perfectly with apples
• Cinnamon sugar swirl mixture: ⅔ cup sugar and 1 teaspoon cinnamon creates beautiful marbling

Step-by-Step Instructions

Prepare Your Workspace:

Preheat your oven to 350°F and generously grease your loaf pans including the corners. If using metal pans consider lining with parchment paper for easier removal. Gather and measure all ingredients before beginning.

Mix Dry Ingredients:

In a medium mixing bowl whisk together sugar flour baking powder and salt until thoroughly combined. This uniform distribution ensures your bread rises evenly and has consistent sweetness throughout.

Combine Wet Ingredients:

In the bowl of a stand mixer or large mixing bowl beat eggs milk and oil just until combined about 30 seconds. Overmixing at this stage can introduce too much air resulting in uneven texture.

Create The Batter:

Gradually add your dry mixture to the wet ingredients mixing on low speed just until moistened. The batter will look somewhat thick and lumpy which is perfect. Gently fold in the diced apples and cinnamon with a rubber spatula preserving the fruit chunks.

Fill Loaf Pans:

Pour the batter into prepared loaf pans filling each only two thirds full. This might seem conservative but allows proper expansion during baking preventing overflow and ensuring even cooking.

Add Cinnamon Swirl:

Mix cinnamon and sugar in a small bowl then spoon this mixture over each loaf. Using a knife gently swirl the mixture into the batter creating beautiful marbling without overmixing.

Bake To Perfection:

Bake for approximately 40 minutes for mini loaves or until a toothpick inserted into the center comes out clean. The tops should be golden brown and slightly cracked. Cool in pans for 10 minutes before removing.

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The cinnamon swirl is what truly elevates this bread from good to exceptional. My daughter once called it hidden treasure bread because discovering those sweet cinnamon ribbons throughout feels like finding little surprises in each slice. I sometimes double the swirl mixture for extra decadent loaves.

Choosing The Right Apples

The variety of apple you select significantly impacts your bread's final flavor and texture. Granny Smith apples provide tartness and hold their shape well during baking. Honeycrisp offers a balance of sweetness and structure while maintaining distinct chunks. Avoid softer varieties like McIntosh which can dissolve into the batter. For deeper flavor try mixing two varieties in the same loaf. Dice apples into small uniform pieces about ¼ inch to ensure they cook evenly throughout the bread.

Making Ahead And Storage

This apple bread actually improves overnight as the flavors meld and deepen. At room temperature store loaves in airtight containers or wrapped tightly in plastic wrap for 2 3 days. For longer storage refrigerate up to a week though the texture becomes slightly more dense. For freezing wrap individual loaves in plastic wrap then aluminum foil before placing in freezer bags. Thaw overnight in the refrigerator or for several hours at room temperature. Refresh slices by warming briefly in a toaster oven before serving.

Serving Suggestions

Transform this humble quick bread into a memorable dessert by warming slices and topping with vanilla ice cream and caramel sauce. For breakfast toast slices and spread with cream cheese or apple butter. Use day old bread to create exceptional french toast soaked in a cinnamon egg mixture. For afternoon tea cut into small squares and serve alongside hot apple cider. The bread also makes an excellent base for bread pudding when cubed and combined with custard.

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Frequently Asked Questions

→ What makes this apple cinnamon bread quick to prepare?

This bread uses no yeast, making it a quick bread that eliminates the need for any rising time.

→ Can I use different types of apples?

Yes! Feel free to use any variety of apples you have on hand. Sweet or tart apples both work wonderfully.

→ What’s the best way to store this bread?

Store at room temperature in a sealed container for 2-3 days, or refrigerate up to 5-6 days. For longer storage, freeze slices or loaves up to 3 months.

→ Can I replace the milk with a dairy-free option?

Yes, you can substitute milk with almond milk or any other plant-based milk to make it dairy-free.

→ How do I ensure the bread is baked perfectly?

Use the toothpick test! Insert a toothpick into the center of the loaf—if it comes out clean, the bread is done.

→ Can I make this bread into muffins?

Absolutely! Grease a miniature muffin tin, fill each to 2/3, and bake for 12-17 minutes depending on your oven.