This is the best and most delicious moist cinnamon apple bread recipe ever! All you need to make this recipe is 11 ingredients and 15 minutes of easy prep time. By the way, have you tried my caramel apple cake yet?
You love the addition of apples in savory dishes? Check out my apple sausage stuffing.
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Photo tutorial
Combine flour, baking powder, salt, and cinnamon in a small bowl. Set aside.
In a large mixing bowl, mix applesauce and brown sugar just until combined for about 1 minute. Turning mixer to low, slowly mix in oil to combine.
Add eggs and vanilla and stir just until combined for about 1 minute.
Add flour mixture and stir to combine. Don't overmix at any step.
Fold in chopped apples just until combined.
Transfer batter to the prepared loaf pan and top with cinnamon sugar and additional apple slices if desired. Bake for about 55-60 minutes or until a toothpick in the center comes out clean.
Expert tips for success
- Don't forget to add the cinnamon-sugar mixture to the top, that's what forms the crispy crust.
- Never overmix the apple cinnamon bread batter. Just mix to combine the ingredients at every step.
- You can add extra apples on top as garnish depending on your preference. However, if you plan on storing leftovers for a few days, it may be better to leave them off as the tops get moist over time.
FAQs on apples
You can actually use any apples that you have on hand, and it will turn out pretty amazing. I don't always use the same type of apple each time, because they all have great qualities that enhance the flavor. Some of my favorites to use in this recipe are: Fuji, Honeycrisp, and Gala.
Yes, if you prefer the texture of shredded apples, you can substitute them for chopped. The flavor is going to remain the same, but the texture will be much more smooth and less chunky.
Storage
It will last 2 days after you bake it. Keep it in an airtight container to keep it moist and fresh.
Can I Freeze it?
Yes. Make sure it's wrapped up tightly, and you store it in a freezer bag or another airtight container. Thaw on the counter before serving.
More quick bread recipes to try
Recipe
Soft and Moist Cinnamon Apple Bread
Ingredients
- 2 tablespoon granulated white sugar
- 1 teaspoon cinnamon
- 2 cups all-purpose flour, spooned and leveled
- 2 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 1 cup unsweetened applesauce
- â…ž cup brown sugar
- ½ cup mild flavored vegetable or canola oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups peeled chopped apples (about 1 to 2 apples depending on size)
- OPTIONAL apple slices for decoration
Instructions
- Preheat oven to 350°F (175°C). Line a 9x5 or 8x4 inch loaf pan with parchment paper with an overhang on all sides to easily lift the bread out of the pan after baking. Set aside.
- Combine 2 tablespoon white sugar and 1 teaspoon cinnamon in a small bowl. Set aside. Combine flour, baking powder, salt, and cinnamon in a small bowl. Set aside.
- In a large mixing bowl, using a handheld or stand mixer fitted with a paddle or whisk attachment, mix applesauce and brown sugar just until combined for about 1 minute. Turning mixer to low, slowly mix in oil to combine. Add eggs and vanilla* and stir just until combined for about 1 minute. Add flour mixture and stir to combine. Don't overmix at any step.
- Fold in chopped apples just until combined. Transfer batter to prepared loaf pan and top with cinnamon sugar mixture and additional apple slices if desired. Bake for about 55-60 minutes or until a toothpick in the center comes out clean. Let cool in the pan for 30 minutes. Then transfer to a wire rack and let cool completely. Store in an airtight container at room temperature for up to 2 days.
Video
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Aliyah
My grandma is an incredible baker, and when I made this today and my brother tried it he was blown away and called it "grandma good" lol. So, ya this recipe is amazing
Laura
Ridiculously yummy, thank you! I used Cortland apples we picked the same day- so good.
Sabine
Thank you so much! I’m happy that you like it!
Jesse-Gabriel
Das Rezept ist wie immer großartig, ich habe das Apfelmus heute gegen selbstgemachtes Kürbismus ausgetauscht und schmeckt so wunderbar. Ich habe Kabocha Kürbis - Mus verwendet so lecker.
Morgen mache ich es dann wider mit Apfelmus.
Viele Grüße,
Jesse-Gabriel
Ich liebe deine Rezepte und deine Fotografie!
Jamie Lee
Came out beautiful, I used a cake pan. Havent tried it yet, made for my daddy. I used granny Smith apples too.
I bet it's delicious!
Sabine
Thank you so much for your feedback! I hope your dad loved it as much as we do!
Sarah
Super delicious and easy to make!
Sabine
Thank you so much for your feedback! I'm happy that you like it!
Lin
Delicious is all that I have to say! I didn’t change anything and it came out perfect.
Sabine
I’m so happy that you like it, Lin! Thank you so much for the feedback!
Jan Small
Its in the oven and looking sooooooooooo good! One question though, was the brown sugar to be packed or not? I didnt pack it. Thanks
Sabine
No it is not packed. I hope you like it 🙂
Rachael in OC
Hiya!
I couldn't resist the recipe and baked it last night...however, I did swap GF flour (Bob's Redmill). The cake tested dry/done but when I cut into it today it looks dense rather than cakey. Certainly the GF flour could be the culprit (I took a big risk there) , but when I was reviewing the liquid to dry ingredients it does seem very 'wet' with 1 c applesauce, 2 c chopped apple, 1/2 oil, eggs, brown sugar (liquid when hot)...to 2 c flour. The flavor was great but texture was off. Is that recipe lineup right? Was your outcome wet/dense or cakey? I used honeycrisp fwiw
Sabine
Hi Rachael, I'm sorry that it turned out differently. Baking with GF flour is different than baking with regular flour. When baking with GF flour you need more liquid. A substitution of regular flour to GF flour 1:1 is not possible. However, I can't give any recommendations on how much flour would be right because I've never baked this recipe with GF flour. Honeycrisp is an excellent choice. My favorite. The texture with regular flour is soft and moist. Like banana bread. And yes the ingredients are correct. I checked it again.
Christine
The bread looks amazing and I can smell the cinnamon goodness here too. I have a question though, how do you keep apple slices on top of bread from sinking?
Sabine
Thank you so much! The batter is thick enough that the thin apple slices don't sink down.
Amanda
This bread is so SPECTACULAR, Sabine. I have been looking at grocery store bakeries for a nice fall bread/dessert to give to a neighbor as a get-well gift. If I knew I could create something as beautiful as this bread, I would try, but I fear it would be one big waste of money. I had no idea that there were over 7500 varieties of apples worldwide. In the U.S., I found that we usually use one of the following:
Red Delicious. Crunchy and Mildly Sweet.
Gala. Crisp and Very Sweet. .
Fuji. Crunchy and Super Sweet. ...
Granny Smith. Crunchy and Tart. ...
Honeycrisp. Crisp and Distinctly Sweet. ...
Cripps Pink. Crunchy and Sweet-Tart. ...
Golden Delicious. Crisp and Sweet.
Do you have any preferences in apples? Also, I am so excited you are coming to New York for a few days. If it is related to your up-coming move, I hope everything goes smoothly with all of the paperwork you must be filing. Finally, I know it is probably wrong, but there is a very nice fellow baking blogger, https://www.instagram.com/jillianhatsumi/, who just happened to return from a NYC trip. She has some great tags on her Instagram like Two Little Red Hens Bakehouse. From what you have on your itinerary, I am sure you already have more than enough to fill your plates. I hope you and Mario have an excellent flight and trip.
Sabine
This bread is not that hard to make. It is definitely worth to give it a try. My favorite apples are Golden and Red Delicious. These are great apples for almost everything. Thank you for the tip! I will check her Instagram and look if I add replace something from my list. I'm sure I will gain a ton in these few days. Hungry or not. I will eat it all (: Thank you so much, Amanda! Have a great day!