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Cinnamon Apple Bread

A moist and tender cinnamon apple bread packed with fresh diced apples, warm spices, and finished with a crunchy cinnamon-sugar topping. This easy quick bread comes together without yeast or a mixer, making it perfect for breakfast, snacking, or dessert.
Print Recipe
Prep Time 15 minutes
Cook Time 55 minutes
1 hour 10 minutes
Total Time 2 hours 25 minutes
Course Dessert
Cuisine American
Servings 1 loaf
Calories 220 kcal

Equipment

  • * 9x5-inch loaf pan
  • * Parchment paper
  • 2 large mixing bowls
  • * Small mixing bowl
  • * Whisk
  • * Rubber spatula
  • * Measuring cups and spoons
  • Wire cooling rack

Ingredients
  

Dry Ingredients

  • 2 cups 250 g all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon

Wet Ingredients

  • ½ cup 120 ml neutral vegetable oil
  • ¾ cup 150 g granulated sugar
  • ¼ cup 55 g packed light brown sugar
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • ½ cup 120 ml milk, room temperature

Apple Layer

  • 1½ cups 200 g peeled, diced Granny Smith apples (about 2 medium apples)
  • 1 tablespoon granulated sugar
  • ½ teaspoon ground cinnamon

Cinnamon-Sugar Topping

  • 1 tablespoon granulated sugar
  • ½ teaspoon ground cinnamon

Instructions
 

  • Preheat oven to 350°F (177°C). Grease and line a 9×5-inch loaf pan with parchment paper.
  • Toss diced apples with 1 tablespoon sugar and ½ teaspoon cinnamon; set aside.
  • Whisk together flour, baking soda, baking powder, salt, and cinnamon.
  • In another bowl, whisk oil, granulated sugar, and brown sugar. Add eggs one at a time, then mix in vanilla and milk.
  • Fold the wet ingredients into the dry ingredients until just combined.
  • Gently fold in the cinnamon-coated apples.
  • Pour batter into the prepared pan and smooth the top.
  • Mix the topping ingredients and sprinkle evenly over the batter.
  • Bake for 55–70 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Tent loosely with foil if the top browns too quickly.
  • Cool in the pan for 10 minutes, then transfer to a wire rack and cool completely before slicing.

Notes

Use Granny Smith, Honeycrisp, Braeburn, or Pink Lady apples for the best texture.
Do not overmix the batter to keep the loaf tender.
Measure flour carefully by spooning and leveling or weighing it.
Store at room temperature for 3–4 days in an airtight container.
Freeze tightly wrapped for up to 3 months.