Easy Apple Cinnamon Bread

This simple apple bread with cinnamon turns everyday kitchen staples into six tasty mini loaves that scream fall. Every mouthful gives you warm swirls of cinnamon and soft chunks of apple in a moist, cake-textured quick bread that works just as well for morning meals as after-dinner treats.

I stumbled onto this gem during apple harvest years back when I needed an easy way to use our extra fruit. Now it's my favorite fall baking project when company drops by – everyone always wants me to share how I made it.

What You'll Need

• 2 cups white granulated sugar: gives just the right sweetness and helps make that soft inside texture
• 4 cups all purpose flour: forms the base of our bread – try unbleached for richer taste
• 2 tablespoons baking powder: looks like too much but it's needed for proper lift in multiple small loaves
• 1 teaspoon salt: cuts through sweetness and brings out all the other tastes
• 2 large eggs: add structure and richness – let them warm up before using
• 2 cups milk: brings moisture and softness – any kind works fine
• ⅔ cup vegetable oil: keeps everything moist without making it heavy
• 1 cup peeled diced apples: crunchy types like Honeycrisp or Granny Smith work really well
• 1 tablespoon ground cinnamon: the key warm flavor that pairs amazingly with apples
• Cinnamon sugar swirl mixture: ⅔ cup sugar and 1 teaspoon cinnamon makes pretty patterns inside

Cooking Method

Set Everything Up:

Heat your oven to 350°F and thoroughly grease your loaf pans, paying attention to the edges. For metal pans, you might want to use parchment paper so the bread comes out easier. Get all your stuff measured before you start.

Blend Dry Stuff:

In a medium bowl, stir together sugar, flour, baking powder and salt until they're well mixed. This helps your bread rise the same all over and taste consistent throughout.

Mix Wet Stuff:

In your stand mixer bowl or big mixing bowl, lightly beat eggs, milk and oil just until they come together, about half a minute. Don't mix too much or you'll get weird texture problems.

Put Together The Mixture:

Slowly add your dry stuff to the wet stuff, mixing on low just till everything gets wet. The mix should look thick with some lumps, and that's fine. Carefully fold in your apple pieces and cinnamon with a spatula so the fruit stays chunky.

Put In Pans:

Pour your mixture into the greased pans, only filling each about two-thirds. It seems like not enough, but they'll grow while baking and this stops overflow while making sure they cook right.

Make The Swirl:

Combine cinnamon and sugar in a little bowl, then put some over each loaf. With a knife, lightly swirl it into the mixture to make pretty patterns without mixing too much.

Cook Them Up:

Bake around 40 minutes for mini loaves, or until a toothpick stuck in the middle comes out clean. The tops should be golden and slightly split. Let them sit in pans for 10 minutes before taking them out.

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The cinnamon swirl really makes this bread stand out from just okay to amazing. My little girl once named it treasure bread because finding those sweet cinnamon streaks throughout feels like discovering little surprises in every bite. Sometimes I make twice the swirl mix for super fancy loaves.

Picking Your Apples

The type of apple you use really changes how your bread turns out. Granny Smith gives tanginess and stays firm while baking. Honeycrisp offers good balance between sweet and firm while keeping distinct pieces. Stay away from soft types like McIntosh that might turn to mush. For more interesting flavor, try using two different kinds in one loaf. Cut apples into equal small bits about ¼ inch so they cook the same throughout the bread.

Prep Ahead Options

This apple bread actually tastes better the next day as the flavors blend and get stronger. At room temp, keep loaves in sealed containers or tightly wrapped in plastic for 2 3 days. For keeping longer, put in the fridge up to a week, though they'll get a bit denser. To freeze, wrap each loaf in plastic, then foil before putting in freezer bags. Let them thaw overnight in the fridge or for a few hours on the counter. Make slices taste fresh again by warming them quickly in a toaster oven.

Ways To Enjoy It

Turn this simple quick bread into a standout dessert by heating slices and adding vanilla ice cream with caramel drizzle. For breakfast, toast pieces and spread cream cheese or apple butter on top. Use leftover bread to make amazing french toast soaked in a cinnamon egg mix. For afternoon snacks, cut into small squares and pair with hot apple cider. The bread also works great cubed up with custard for homemade bread pudding.

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Frequently Asked Questions

→ Why does this bread come together so fast?

This version skips yeast, so there's no need to let it rise. Just mix and bake!

→ Can I swap out the apple variety?

Of course! Go with whatever you’ve got—sweet or tart apples mix well here.

→ How long will this loaf stay fresh?

Keep it in a sealed container on the counter for 2-3 days. If refrigerated, it lasts up to 6 days, or freeze slices for up to 3 months.

→ Is it possible to swap the milk for something dairy-free?

Yep! Almond, oat, or soy milk would all work nicely as a stand-in here.

→ How can I be sure it’s fully baked?

Just stick a toothpick in the middle. If it comes out clean, you're all set!

→ Can this recipe be made into muffins?

Totally! Just oil a muffin pan, fill to about two-thirds, and bake for around 12 to 17 minutes.