For one 9 x 5-inch loaf:
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1½ tsp ground cinnamon
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream or plain Greek yogurt
- ¼ cup milk
- 2 medium apples, peeled, cored and finely diced
For the topping:
- 1 small apple, peeled, cored and thinly sliced
- 2 tbsp brown sugar
- ½ tsp cinnamon
For an optional glaze, combine ½ cup powdered sugar with 1–2 tablespoons milk and ¼ teaspoon vanilla.
Honeycrisp, Granny Smith, Pink Lady, Fuji, Gala and Braeburn all work well. For a more balanced apple flavor, use one sweeter variety and one slightly tart variety.
How to Make Apple Cinnamon Bread
Preheat the oven to 350°F (175°C). Grease a 9 x 5-inch loaf pan and, if desired, line it with parchment paper for easier removal.
Peel and core the apples. Finely dice two for the batter and thinly slice the third for the topping. Keeping the diced pieces relatively small helps them distribute evenly without creating overly wet pockets inside the loaf.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt and cinnamon.
In a separate large bowl, beat the softened butter and granulated sugar for 2–3 minutes, until lighter and creamy. Beat in the eggs one at a time, followed by the vanilla. Mix in the sour cream and milk.
Gradually add the dry ingredients to the wet mixture, mixing only until almost combined. Don’t overmix once the flour has been added, as this can make the finished bread dense or chewy.
Gently fold in the two diced apples with a spatula.
Transfer the batter to the prepared loaf pan and smooth the surface. Arrange the thin apple slices over the top, then combine the brown sugar with ½ teaspoon cinnamon and sprinkle it evenly over the apples.
Bake for approximately 50–60 minutes. Check the center with a toothpick rather than judging by the color of the crust—the fruit adds enough moisture that the outside may look finished before the middle is completely baked. The toothpick should come out without wet batter, although a few moist crumbs are fine.
If the top becomes too dark before the center is ready, loosely cover it with aluminum foil for the remainder of the baking time.
Allow the loaf to cool in the pan for 10–15 minutes, then transfer it to a cooling rack. For the cleanest slices and best texture, let it cool further before cutting.
If using the glaze, whisk the powdered sugar, milk and vanilla together and drizzle it over the cooled loaf.
Tips for the Best Apple Bread
Measure the flour carefully. Scooping directly from the container can pack too much flour into the measuring cup and produce a dry loaf. Spoon the flour into the cup and level it, or weigh it if possible.
Small apple pieces work better than large chunks because they distribute their moisture more evenly and make the loaf easier to slice. Peeling isn’t essential, but it gives the bread a softer, more uniform texture.
Room-temperature butter and eggs also combine more easily into the batter.
If your apple bread repeatedly comes out soggy in the center, the usual causes are underbaking, particularly juicy apples or simply adding too much fruit. Give the center enough time to bake fully even if the crust already looks done.
Variations
For extra crunch, fold in about ½ cup chopped walnuts or pecans. You can also add ½ cup raisins or golden raisins.
A small pinch of nutmeg, cardamom, ginger or allspice works well alongside the cinnamon. For something more dessert-like, add caramel pieces or white chocolate chips.
You can also replace the sliced-apple topping with a cinnamon streusel made from flour, brown sugar, butter and cinnamon.
Plain Greek yogurt or regular plain yogurt can replace the sour cream. If you’d like to use some whole-wheat flour, replace no more than about half of the all-purpose flour initially to avoid making the loaf excessively heavy.
The same batter can also be baked as muffins. Divide it between lined muffin cups and begin checking for doneness after approximately 18–22 minutes.
Serving Ideas
Apple cinnamon bread is excellent on its own or slightly warmed with salted butter. Cream cheese, apple butter, honey or Greek yogurt also pair nicely with it.
For dessert, warm a slice and serve it with vanilla ice cream or a small drizzle of caramel sauce.
Storage and Freezing
Once completely cool, store the loaf in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it tightly covered for about 5 days and bring individual slices toward room temperature or warm them briefly before serving.
The bread can also be frozen for up to 3 months. Wrap the whole cooled loaf tightly before freezing, or freeze individual slices so you can thaw only what you need.
It’s also an excellent make-ahead loaf. Bake it the day before serving, cool completely and wrap it tightly. The apple and cinnamon flavors remain excellent—and often taste even better—the following day.
With a baking time of roughly 50–60 minutes, the recipe makes one loaf or approximately 10–12 slices. The result is a simple apple bread with plenty of fruit, warm cinnamon flavor and the contrast that makes a good quick bread so satisfying: lightly crisp edges surrounding a soft, moist center.