Apple Cinnamon Loaf Recipe – Easy Homemade Fall Sweet Bread

Posted on September 1, 2025

Introduction

Warm, cozy, and bursting with autumn flavor—there’s just something magical about slicing into a freshly baked apple cinnamon loaf. Picture this: you walk into the kitchen and the air is filled with the scent of cinnamon, apples, and a hint of brown sugar. You know, it’s the kind of smell that makes you close your eyes and smile before you’ve even tasted a crumb.

I first stumbled upon this apple cinnamon loaf recipe on a chilly October afternoon when my pantry was overflowing with apples from a local orchard. Honestly, I was craving something sweet but not too fussy—a bread that felt like a hug in loaf form. So, I started experimenting with my favorite fall flavors, and after a few test batches (some a little too dense, others too crumbly), I landed on this perfect sweet bread. It’s been a staple ever since.

This apple cinnamon loaf is not just delicious, it’s super practical. It’s easy enough for beginner bakers, but the flavor is sophisticated enough to impress at a brunch or holiday gathering. The best part? It’s loaded with real apple chunks and plenty of cinnamon, making it way more exciting than your average banana bread. If you’ve got kids, they’ll love it. If you’re trying to add more fruit to your diet, this loaf is a sneaky way. I’ve made it more times than I can count—sometimes with a glaze, sometimes with a crunchy streusel topping—so you can trust that it’s been thoroughly tested (and devoured). As someone who’s obsessed with fall baking, I can confidently say this apple cinnamon loaf recipe belongs on your must-bake list!

Why You’ll Love This Recipe

Quick & Easy: You can whip up this apple cinnamon loaf in about 15 minutes of prep—no fancy mixing or waiting around for yeast.
Simple Ingredients: Everything you need is probably already in your kitchen. Apples, flour, eggs, cinnamon, and a few pantry staples—no mysterious items here!
Perfect for Fall Mornings: This sweet bread is basically autumn in sliceable form. I love serving it warm at brunch, or just enjoying a piece with my coffee.
Crowd-Pleaser: Seriously, every time I bring this to a get-together, it disappears in record time. Even picky eaters (like my niece) go back for seconds.
Unbelievably Delicious: The contrast between the tender crumb, juicy apple bites, and the cinnamon swirl is just dreamy.

What makes this recipe stand out is the use of fresh apples—peeled and chopped for real texture. Some recipes call for applesauce, but I think you need those chunks for flavor and moisture. Plus, there’s a special cinnamon sugar layer swirled in, which gives every slice a little extra oomph. If you’re like me and want that cozy, home-baked taste without a ton of effort, this loaf nails it.

This isn’t just a bread—it’s a celebration of fall. It’s the kind of comfort food that brings everyone to the kitchen, makes you slow down, and appreciate the little things. Whether you’re baking for your family, gifting to a friend, or just treating yourself, this apple cinnamon loaf recipe is guaranteed to make your day a little warmer. And let’s face it, who doesn’t want that?

Ingredients Needed

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples, and you can easily find them at the grocery store if you’re running low.

For the Loaf Batter:
- 2 cups (240g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon (for that classic flavor)
- 1/2 cup (115g) unsalted butter, melted and cooled
- 1/2 cup (120ml) vegetable oil (adds extra moisture)
- 3/4 cup (150g) granulated sugar
- 1/4 cup (55g) brown sugar, packed (for a caramel note)
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1/2 cup (120ml) milk (whole or 2%—I’ve used almond milk too)
- 2 cups (about 2 medium) apples, peeled and diced (Granny Smith or Honeycrisp work best)
For the Cinnamon Swirl:
- 1/3 cup (70g) brown sugar, packed
- 2 teaspoons ground cinnamon
Optional Topping:
- 2 tablespoons coarse sugar (for crunch)
- 1/4 cup chopped walnuts or pecans (if you like a nutty bite)

Ingredient Notes & Substitutions:

If you need gluten-free, swap all-purpose flour for a 1:1 gluten-free blend (I like Bob’s Red Mill).
For dairy-free, use plant-based milk and coconut oil instead of butter.
If you don’t have brown sugar, just use extra granulated sugar—it won’t be as caramel-y, but it’ll still be tasty.
I recommend using firm apples for best texture—soft apples will get mushy.
Want more spice? Add a pinch of nutmeg or allspice.

I usually go with Honeycrisp apples for their sweet-tart flavor, but Granny Smith gives a nice tang. Honestly, whatever you have on hand will work—just avoid mealy apples.

Equipment Needed

9×5-inch loaf pan (standard size, but an 8×4-inch works in a pinch—just adjust bake time)
Large mixing bowl
Medium bowl (for cinnamon swirl)
Whisk and rubber spatula
Measuring cups and spoons
Box grater or apple corer/peeler (if you want to make prep easier)
Cooling rack

If you don’t have a loaf pan, you can use a muffin tin—just check early for doneness. I’ve tried baking this in a glass pan as well; just note the edges may brown faster. For the apple prep, a good sharp knife is all you really need, but a peeler will save your wrists (trust me, after peeling a dozen apples in one afternoon!).

I’ve had my trusty metal loaf pan for years—it cleans up easily and doesn’t warp. If you’re on a budget, the basic nonstick ones from the grocery store work fine. Just avoid super thin pans, as they can burn the edges. If you use silicone, add a few extra minutes to your bake time.

Preparation Method

Prep the Oven and Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or nonstick spray, then line with parchment paper for easy removal. This helps prevent sticking—especially if you use apples with high moisture.
Mix Dry Ingredients: In a large bowl, whisk together 2 cups (240g) flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1 teaspoon cinnamon. Make sure there are no lumps! If you see clumps, run your fingers through the mix or sift it.
Combine Wet Ingredients: In another bowl, whisk together 1/2 cup (115g) melted butter, 1/2 cup (120ml) oil, 3/4 cup (150g) sugar, 1/4 cup (55g) brown sugar, 2 eggs, and 2 teaspoons vanilla. Mix until smooth—no streaks of egg or butter.
Add Milk: Pour in 1/2 cup (120ml) milk and whisk again. If you’re using plant-based milk, the batter may look a little thinner, but it’ll bake up fine.
Combine Wet and Dry: Add the wet mixture to the dry ingredients. Gently fold with a spatula until just combined. Over-mixing can make your loaf tough, so stop when you no longer see dry flour.
Fold in Apples: Add 2 cups of diced apples. Fold gently so the apples are evenly distributed. If you notice the apples clumping, give the batter a quick stir with your spatula. The batter will be thick—that’s normal!
Prepare Cinnamon Swirl: In a small bowl, mix 1/3 cup (70g) brown sugar with 2 teaspoons cinnamon. This is your swirl layer.
Layer Batter and Swirl: Spoon half the batter into the loaf pan. Sprinkle half of the cinnamon sugar over the batter. Add the remaining batter, then top with the rest of the cinnamon sugar. Take a butter knife and gently swirl through the layers. Don’t overdo it—just a quick zigzag does the trick.
Add Topping (Optional): If you like crunch, sprinkle 2 tablespoons coarse sugar and 1/4 cup chopped nuts on top.
Bake: Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean (a few moist crumbs are okay). If the top is browning too quickly, loosely tent with foil at the 40-minute mark.
Cool: Let the loaf cool in the pan for 10–15 minutes, then lift out using the parchment paper. Transfer to a wire rack to cool completely—don’t slice while it’s hot or you’ll end up with a gummy texture.
Slice and Serve: Once cool, slice thickly and enjoy! The apples might make some spots extra moist, which is totally normal. If you see pockets of cinnamon sugar, that’s a good sign—it means you nailed the swirl!

Troubleshooting: If your loaf is sinking, check your baking powder. If it’s too dense, you may need to fluff your flour before measuring. For extra apple flavor, use tart apples and chop them small so they bake evenly.

I once forgot the parchment paper—total mess. Learned my lesson! If you’re baking with kids, let them help swirl the cinnamon. It’s fun and makes for beautiful slices.

Cooking Tips & Techniques

Baking sweet breads like this apple cinnamon loaf is all about balance and timing. Here are a few tips I’ve learned over countless batches:

Don’t Overmix: Stir the batter just until combined. Overmixing can make the loaf tough and dry—trust me, I’ve made that mistake more than once.
Room Temperature Ingredients: Eggs and milk blend better and help create a fluffy texture. If you’re short on time, put eggs in a bowl of warm water for 5 minutes.
Apple Size Matters: Chop apples into small, even pieces to guarantee they bake through. Large chunks can cause wet spots and uneven texture.
Swirl, Don’t Mix: When adding the cinnamon sugar, swirl with a knife instead of stirring. This keeps beautiful ribbons of spice—don’t go overboard or you’ll blend it all in.
Check for Doneness: Start testing at 55 minutes. Insert a toothpick in the center—if it comes out clean or with a few crumbs, it’s ready. If it’s gooey, give it another 5–10 minutes.
Let It Cool: I get it, the smell is irresistible. But slicing too soon can make the bread mushy. Wait until it’s cool for clean slices.

One time, I pulled the loaf out too early and it collapsed—major bummer. Now I always check in two places before declaring it done. If you want a shiny top, brush with a little melted butter right out of the oven. For extra crunch, the coarse sugar is key!

Multitasking? While the loaf bakes, clean up and prep coffee or tea. That way, you’re ready for a warm slice right when it’s done. Consistency is all about those little habits—use the same pan, measure carefully, and don’t rush the cooling step.

Variations & Adaptations

There are so many ways to tweak this apple cinnamon loaf recipe. Here are a few favorites:

Gluten-Free: Swap the flour for a 1:1 gluten-free blend. Add an extra tablespoon of milk if the batter looks dry.
Vegan: Use flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) and plant-based milk. Coconut oil or vegan butter works in place of regular butter.
Nutty Crunch: Stir in 1/2 cup chopped walnuts, pecans, or even hazelnuts for a heartier texture.
Spiced Up: Add 1/2 teaspoon ground nutmeg or allspice for an even warmer flavor profile.
Berry Twist: Swap half the apples for fresh or frozen cranberries or blueberries. It adds a tart pop and gorgeous color.

For different methods, you can make this recipe into muffins—just reduce the baking time to 18–22 minutes. Want mini loaves? Divide the batter and check for doneness early. If you’re worried about allergens, use sunflower seed butter instead of nuts.

My personal favorite adaptation? Adding a maple glaze (just powdered sugar and maple syrup whisked together) for a sweet, glossy finish. It’s a hit with my family during holiday brunches!

Serving & Storage Suggestions

This apple cinnamon loaf is best enjoyed slightly warm, either fresh from the oven or gently reheated. Slice thickly and serve as-is, or spread with a little butter for extra richness.

Serving Ideas:
- Pair with hot coffee, tea, or spiced cider for a cozy treat.
- Serve alongside yogurt and fresh fruit for a balanced breakfast.
- Dress up slices with a dusting of powdered sugar or a drizzle of honey.
Storage Instructions:
- Wrap loaf tightly in plastic wrap or store in an airtight container at room temperature for up to 2 days.
- Refrigerate for up to 5 days—just bring to room temp before serving for best texture.
- Freeze slices individually (wrap in foil, then bag) for up to 2 months. Thaw overnight or reheat gently in the oven.
Reheating Tips:
- Warm slices in the microwave for 10–15 seconds or in a 300°F (150°C) oven for 5 minutes.
- Don’t overheat or the bread can dry out—cover with a damp paper towel in the microwave for moisture.

Honestly, the flavors get even better after a day or two as the cinnamon and apple meld together. If you’re gifting the loaf, wrap it in wax paper and tie with twine for a rustic touch!

Nutritional Information & Benefits

Here’s a rough estimate for one slice (assuming 10 slices per loaf):

Calories: 220
Fat: 9g
Carbs: 32g
Protein: 3g
Sugar: 16g

The real nutritional stars here are the apples—they add fiber, vitamin C, and natural sweetness. Using a mix of oil and butter keeps the loaf moist without overdoing saturated fat. If you use whole grain flour, you’ll get even more fiber and vitamins.

This loaf can fit into a vegetarian, nut-free, or even gluten-free diet with simple swaps. There are eggs and dairy, so it’s not vegan unless adapted. If you have allergies, skip the nuts and double-check your flour blend.

I love knowing this recipe isn’t just dessert—it’s a sneaky way to get fruit into my family’s snacks. Sometimes, I add a tablespoon of chia seeds for extra nutrition.

Conclusion

If you’re looking for a cozy treat that’s easy to whip up and guaranteed to make your kitchen smell amazing, this apple cinnamon loaf recipe is a must-try. The tender crumb, juicy apple bits, and cinnamon swirl make every bite pure fall comfort.

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If you bake this apple cinnamon loaf, I’d love to hear your twist! Drop a comment, pin it for later, or share your photos—your kitchen adventures make this recipe even sweeter. Happy baking, and may your fall be filled with delicious, comforting slices!

Frequently Asked Questions (FAQs)

Can I use applesauce instead of chopped apples?

You can, but the texture will be softer and less chunky. I prefer using diced apples for bite and moisture.

How do I know when my apple cinnamon loaf is done?

Check with a toothpick in the center—it should come out clean or with a few moist crumbs. If it’s still wet, give it more time.

Can I freeze this sweet bread?

Absolutely! Wrap slices tightly and freeze for up to 2 months. Just thaw overnight or reheat gently.

What kind of apples work best for this recipe?

Firm, tart varieties like Granny Smith or Honeycrisp hold their shape and don’t get mushy.

Can I make this loaf vegan or gluten-free?

Yes! Use a 1:1 gluten-free flour blend and flax eggs for a vegan version. Swap milk and butter for plant-based alternatives.

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Apple Cinnamon Loaf

Author: Emily Rhodes
Total Time: 70–80 minutes
Yield: 1 loaf (about 10 slices) 1x

Print Recipe

Description

This easy homemade apple cinnamon loaf is a cozy, sweet bread bursting with real apple chunks and a cinnamon sugar swirl—perfect for fall mornings or holiday gatherings. It’s moist, flavorful, and simple enough for beginner bakers, making it a crowd-pleasing treat.

Ingredients

Scale

2 cups (240g) all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup (115g) unsalted butter, melted and cooled
1/2 cup (120ml) vegetable oil
3/4 cup (150g) granulated sugar
1/4 cup (55g) brown sugar, packed
2 large eggs, room temperature
2 teaspoons pure vanilla extract
1/2 cup (120ml) milk (whole or 2%)
2 cups apples, peeled and diced (about 2 medium, Granny Smith or Honeycrisp)
For the Cinnamon Swirl:
1/3 cup (70g) brown sugar, packed
2 teaspoons ground cinnamon
Optional Topping:
2 tablespoons coarse sugar
1/4 cup chopped walnuts or pecans

Instructions

Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper.
In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
In another bowl, whisk melted butter, oil, granulated sugar, brown sugar, eggs, and vanilla until smooth.
Add milk to the wet mixture and whisk again.
Add wet ingredients to dry ingredients and gently fold with a spatula until just combined.
Fold in diced apples until evenly distributed.
In a small bowl, mix brown sugar and cinnamon for the swirl.
Spoon half the batter into the loaf pan. Sprinkle half the cinnamon sugar over the batter. Add remaining batter and top with the rest of the cinnamon sugar. Swirl gently with a butter knife.
Sprinkle coarse sugar and nuts on top if desired.
Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Tent with foil at 40 minutes if browning too quickly.
Cool loaf in pan for 10–15 minutes, then lift out and transfer to a wire rack to cool completely.
Slice thickly and serve once cool.

Notes

For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, substitute plant-based milk and coconut oil for butter. Chop apples small for even baking. Don’t overmix the batter. Tent with foil if the top browns too quickly. Let loaf cool before slicing for best texture. Optional: add a maple glaze or swap in berries for variation.

Prep Time: 15 minutes
Cook Time: 55–65 minutes
Category: Sweet Bread
Cuisine: American

Nutrition

Serving Size: 1 slice (1/10th of loaf)
Calories: 220
Sugar: 16
Sodium: 180
Fat: 9
Saturated Fat: 3
Carbohydrates: 32
Fiber: 2
Protein: 3

Keywords: apple cinnamon loaf, sweet bread, fall baking, apple bread, cinnamon swirl, easy loaf recipe, autumn dessert, brunch, homemade bread