Apple Cinnamon Bread
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Savor the warm aroma that fills your home — no candle needed!
Apple cinnamon bread has bits of tender fruit and crunchy pecans throughout the entire loaf. Mix up the batter in minutes, then bake until golden!
Nothing signals the changing of the seasons like fresh apples paired with warm spices and brown sugar. Every slice of this cinnamon apple bread is bursting with the perfect balance of fruit, nuts, and spice.
The secret is layering the chopped apples with the batter instead of stirring them in. As they bake, the brown sugar and cinnamon coating becomes swirled throughout the loaf for plenty of sweetness – no icing needed!
Capture those similar fall flavors with a loaf of my cranberry orange bread or stick with a classic like banana nut! You can even combine chocolate chunks with either cherries or shredded zucchini for something a little more indulgent.
Key ingredients & substitutions for Apple Cinnamon Bread
- Apples — I like the balance of tart and sweet flavors in a Granny Smith, but feel free to use any firm variety you enjoy. Honeycrisp and Fuji are popular alternatives and aren’t quite as tart.
- Pecans — Add these for a bit of crunch or leave them out if you prefer. Walnuts would also be delicious!
- Milk — Use whatever you have in your refrigerator, including your favorite plant-based alternative. Soy or oat milks tend to have the best consistency, but almond milk should work as well.
- Vanilla bean paste — This is thicker and more concentrated than extract and isn’t made with alcohol. It can be used interchangeably with vanilla extract and simply comes down to preference. Either will add plenty of warmth to this cinnamon apple quick bread.
tip
- Unless otherwise noted, it’s best to use room-temperature ingredients in all of your baking recipes. Not only will they distribute more evenly through the batter or dough, but this step helps create a fluffier texture in your baked goods.
How to make cinnamon apple quick bread?
STEP 1 | Start the batter
Combine the dry ingredients in a bowl and cream the butter and white sugar in a stand mixer. Once the mixture is fluffy and lighter in color, add in the liquids.
Reduce the speed and mix in the dry ingredients just until there are no more streaks of flour. Then, spread half into the bottom of the loaf pan.
STEP 2 | Prep the apples
Toss the chopped apples with brown sugar, cinnamon, and pecans until well coated. Do this just before you’re ready to bake, or the sugar will draw the moisture out of the fruit.
STEP 3 | Layer in the pan
Sprinkle half of the apples over the batter in the pan. Top with the remaining batter, then the rest of the apples. Gently press on the apple pieces so the top is mostly smooth.
STEP 4 | Bake
Once the loaf is done, the top should be slightly domed and golden. Insert a toothpick or cake tester into the center to check — if it comes out clean, it’s ready! After cooling in the pan for about 10 minutes, transfer to a wire rack to finish.
tips
- Special supplies: Use a steel loaf pan instead of glass so every side is evenly browned. If yours is dark metal, start checking the apple cinnamon bread 5-10 minutes before the timer is done.
- Don’t have a stand mixer? Any handheld electric mixer with beaters will get the job done. Keep a close eye on the consistency to ensure everything is well incorporated.
- After greasing the pan, I like to add a piece of parchment over the top. Let a bit of length drape over each side so you can lift the cinnamon apple bread right out of the pan!
Frequently asked questions
Technically, yes, but they tend to sink to the bottom when you do. By layering them in the pan, you end up with little bits scattered throughout the entire loaf.
This should stay moist and delicious for 4 to 5 days at room temperature. Keep it in an airtight container or wrapped tightly in plastic for best results.
Yes! Allow it to cool completely, then wrap tightly in foil. Freeze for up to 3 months and thaw in the refrigerator before serving.
You can also freeze individual slices for a quick snack. Wrap each in plastic wrap and store in a zippered storage bag.
Serving suggestions
Enjoy a slice of cinnamon apple bread for breakfast, brunch, or an afternoon snack — it’s delicious plain or slathered with butter. You could even spread on some homemade jam if you’d like!
Make your morning extra sweet by transforming thick slices into French toast and serve with powdered sugar or maple syrup. Or, cook up a quick fruit topping if you’ve got extra apples laying around.
This post is part of Fall Flavors Week, a yearly event to celebrate the best fall ingredients with delicious recipes. Keep scrolling for more fall flavors recipes by my blogging friends below the recipe card.
Apple Cinnamon Bread
Ingredients
- ⅓ cup packed light brown sugar
- 1 teaspoon ground cinnamon
- ⅓ cup coarsely chopped pecans
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon kosher salt
- ½ cup unsalted butter softened
- ⅔ cup granulated sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla bean paste or vanilla extract
- ½ cup milk
- 1 large Granny Smith apple peeled and diced
Instructions
- Preheat the oven to 350 degrees. Lightly spray a 9 x 5-inch loaf pan with nonstick cooking spray, then line the bottom with parchment paper, overlapping the sides for easy removal.
- In a medium bowl, combine the brown sugar, cinnamon, and pecans. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- Add the softened butter and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Cream until light and fluffy and the sugar has mostly dissolved, about 2 minutes.
- Add the eggs, one at a time, and mix until no longer visible. Stir in the vanilla bean paste and milk.
- Add the flour and mix on low speed just until incorporated. Spread half the batter into the loaf pan.
- Combine the chopped apple with the brown sugar mixture (don’t do this ahead of time or the mixture will get soupy). Sprinkle half the apple sugar mixture over the batter in the pan, then top with the rest of the batter.
- Sprinkle the remaining apple mixture on top and gently press into the batter with the back of a spoon. Bake for 50 – 55 minutes, until golden and a pick inserted in the center comes out clean. Cool in the pan for 10 minutes, then remove to a wire rack to cool completely.
Notes
- Unless otherwise noted, it’s best to use room-temperature ingredients in all of your baking recipes. Not only will they distribute more evenly through the batter or dough, but this step helps create a fluffier texture in your baked goods.
- After greasing the pan, I like to add a piece of parchment over the top. Let a bit of length drape over each side so you can lift the cinnamon apple bread right out of the pan!
Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Welcome to #FallFlavors where more than 25 food bloggers are sharing recipes with favorite Fall flavors. Our sponsors, Millican Pecan, Dixie Crystals, Melissa’s Produce, Taylor & Colledge, Nairn’s, and Republic of Tea, have furnished participating bloggers with complimentary product to use in their recipe creations that they will be sharing this week.
These same sponsors have generously offered prizes for our giveaway so be sure to enter and share with your friends so they can enter too. Be sure to follow our Fall Flavors Pinterest account for more inspiration.
More #FallFlavors Recipes Below:
Appetizers, Cocktails, and Snacks
- Apple Cider Old-Fashioned from Books n’ Cooks
- Fall Charcuterie Board from The Spiffy Cookie
- Sweet And Spicy Pecans from Simple and Savory
Breakfast and Baked Goods
- Apple Cider Pecan Granola from Family Around The Table
- Apple Cinnamon Bread from Life Love and Good Food
- Apple Pecan Scones from Hezzi-D’s Books and Cooks
- Gluten-Free Apple Cider Doughnuts from Frugal & Fit
- Pecan Cinnamon Sugar Baked Apple Donuts from Jen Around the World
Soups and Salads
- Caramel Apple Pear Salad from Eat Move Make
- Creamy Autumn Squash Soup from Blogghetti
Side Dishes
- Balsamic Glazed Cipollini Onions from West Via Midwest
- Roasted Cipollini Onions With Sherry Vinegar And Thyme from Karen’s Kitchen Stories
- Vegan Butternut Squash And Chestnut Kebabs from Magical Ingredients
Main Dishes
- Cider Brined Baked Chicken from Palatable Pastime
- Cranberry Pecan Chicken Salad from Cheese Curd In Paradise
Desserts
- Air Fryer Apple Fritters from Devour Dinner
- Apple Cider Tea Madeleines from Jolene’s Recipe Journal
- Apple Crumb Bars from SueBee Homemaker
- Apple Nachos from Take Two Tapas
- Butterscotch Blondies from That Recipe
- Carrot Cake Cupcakes from Fresh April Flours
- Fall Fruit Galette from Cindy’s Recipes and Writings
- Giant Butterscotch Cookies from An Affair from the Heart
- Gluten-Free Apple Pie from The Fresh Cooky
- Mini Pumpkin Cheesecake from Art of Natural Living
- Pear & Butternut Squash Crisp from Savory Moments
- Pecan Pound Cake from Soulfully Made
- Sour Cream Apple Pie from House of Nash Eats
- Sour Cream Coffee Cake Recipe from Lemon Blossoms
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#Six (6) winners will be randomly selected. The prize packages will be sent directly from the giveaway sponsors. Bloggers are not responsible for prize fulfillment. Winners have 24 hours to respond once notified by email, or they forfeit the prize and an alternate winner will be chosen. The #FallFlavors bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members living in the household cannot enter or win the giveaway. Entries will be verified. No purchase necessary. Void where prohibited by law. Must be 18 years of age or older to enter giveaway and the contest is open only to US residents. This promotion is in no way sponsored, endorsed, administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #FallFlavors posts or entries. Thank you to our sponsors Millican Pecan Company, Dixie Crystals, Melissa’s Produce, Taylor & Colledge, Republic of Tea, and Nairn’s for providing prizes.
