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Cinnamon Apple Bread

This Cinnamon Apple Bread is a moist, tender quick bread packed with fresh apple chunks and finished with a delicious cinnamon sugar swirl. Made with everyday pantry ingredients, it's perfect for breakfast, snacking, or dessert and stays soft for days.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 1 loaf

Equipment

  • 9 × 5-inch (23 × 13 cm) loaf pan
  • * Parchment paper
  • Large mixing bowl
  • * Medium mixing bowl
  • Small bowl
  • * Whisk
  • * Rubber spatula
  • * Measuring cups and spoons
  • Vegetable peeler
  • Apple corer or knife
  • * Cutting board
  • Butter knife
  • Wire cooling rack

Ingredients
  

Dry Ingredients

  • 1½ cups 180 g all-purpose flour
  • 1 teaspoon 5 g ground cinnamon
  • 1 teaspoon 5 g baking soda
  • ¼ teaspoon 1.5 g kosher salt

Wet Ingredients

  • ½ cup 100 g granulated sugar
  • ½ cup 100 ml neutral oil
  • 2 large eggs
  • 1 teaspoon 5 ml vanilla extract
  • ¼ cup 60 ml buttermilk or plain yogurt

Fold-Ins

  • 1½ cups 200 g peeled and diced fresh apples
  • Cinnamon Sugar Swirl
  • 2 tablespoons 25 g granulated sugar
  • 1 teaspoon 2.5 g ground cinnamon

Instructions
 

  • Preheat the oven to 350°F (175°C) and prepare a 9 × 5-inch loaf pan with parchment paper.
  • Toss the diced apples with 1 tablespoon of the measured flour.
  • Whisk together the remaining flour, cinnamon, baking soda, and salt.
  • In another bowl, whisk together the sugar, oil, eggs, vanilla, and buttermilk.
  • Stir the dry ingredients into the wet ingredients until just combined.
  • Fold in the flour-coated apples.
  • Layer the batter with the cinnamon sugar mixture and swirl gently with a butter knife.
  • Bake for 55–65 minutes, until a skewer inserted into the center comes out with a few moist crumbs.
  • Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.