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Apple Cinnamon Bread

Apple Cinnamon Bread – Incredible moist and delicious cinnamon-spiced quick bread studded with juicy apple chunks. Perfect with your morning tea or coffee!

Apple Cinnamon Bread

Apple Cinnamon Bread

Today, I bring you another delicious apple recipe! Who want’s a nice, big slice of my Apple Cinnamon Bread? It would go wonderfully with your morning cup of tea or coffee. 🙂

This quick bread is moist and fluffy (with the right amount of dense), perfectly spiced with cinnamon, ginger, and nutmeg, and is packed full of delicious apple chunks.

This is the perfect loaf recipe to kick-start your autumn/fall baking!

Looking for more apple recipes? See my Apple Crumble Bars, Homemade Apple Galette, and my Apple Cinnamon Oatmeal Muffins.

Apple Cinnamon Bread
Apple Cinnamon Bread

Ingredients you’ll need

Here’s a list of ingredients you’ll need to make this bread. You can find my recipe card at the bottom of this post for the complete list with their amounts.

  • plain/all-purpose flour
  • light brown sugar
  • baking powder
  • baking soda
  • salt
  • ground cinnamon, ginger, and nutmeg
  • large eggs
  • vanilla extract
  • vegetable oil
  • Greek-style yogurt
  • apples

How to make Apple Cinnamon Bread

Whisk together the flour, sugar, baking powder, baking soda, salt, and spices. Set aside.

Whisk together the eggs, vanilla, vegetable oil, and yogurt until smooth and combined. Add the dry ingredients, and the apple chunks, and mix until just combined. Do not overmix.

Pour the batter into a greased 9×5-inch loaf pan, and bake for 1 hour, or until a toothpick inserted into the centre comes out clean. Cover loosely with aluminium foil halfway through baking to prevent the bread from browning too much.

Allow to cool completely in the pan on a wire rack before slicing and serving.

Seriously, I swear this bread is even more moist on day two!

The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.

NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.

Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.

Apple Cinnamon Bread
Apple Cinnamon Bread

Tips & tricks for this recipe

Here are a few tips and tricks for making this quick bread.

  • Apples. Use your favourite! I love using Braeburn for my bread and muffin recipes. You can also leave them un-peeled if desired.
  • The vegetable oil and Greek-style yogurt adds an incredible amount of moisture. If desired, you can replace the yogurt will buttermilk, sour cream, or just plain yogurt (full fat and 0% fat both work well).
  • This recipe does yield quite a bit of batter and will fill the loaf pan nearly to the top. I’ve had no problems with the batter spilling over the sides in the oven, and it bakes up beautifully. But if desired, you can use two loaf pans.
  • Why not throw in a handful of chopped nuts? For added crunch!
Apple Cinnamon Bread

This Apple Cinnamon Bread is:

  • super quick and easy to throw together
  • deliciously moist and bursting with flavour
  • loaded with juicy apple chunks

How long will this bread last? This bread stays fresh covered at room temperature for up to 3 days, or in the fridge for up to 7 days.

Can I freeze this bread? Yes, this bread freezes well for up to 3 months. Thaw overnight in the fridge before serving.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!

Apple Cinnamon Bread
Apple Cinnamon Bread
Apple Cinnamon Bread

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Fancy something savoury? Head on over to our food blog, Simply Savoury Meals.

Apple Cinnamon Bread

Apple Cinnamon Bread

Yield: 10 slices
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes

Incredible moist and delicious cinnamon-spiced bread studded with juicy apple chunks. Perfect with your morning tea or coffee!

Ingredients

  • 3 cups (375g) plain/all-purpose flour
  • 1 and 1/4 cups (250g) light brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 3/4 cup (180ml) vegetable oil
  • 1 and 1/2 cups (360g) Greek-style yogurt
  • 3 apples, peeled and chopped into small cubes

Instructions

  1. Preheat the oven to 180C/350F/Gas 4. Grease a 9x5-inch loaf pan (or two smaller pans), and set aside.
  2. Whisk together the flour, sugar, baking powder, baking soda, salt, and spices. Set aside.
  3. Whisk together the eggs, vanilla, vegetable oil, and yoghurt until smooth and combined. Add the dry ingredients, and the apple chunks, and mix until just combined. Do not over-mix. Pour the batter into the prepared pan.
  4. Bake for 1 hour, or until a toothpick inserted into the centre comes out clean.
  5. TIP: Cover loosely with aluminium foil halfway through baking to prevent the bread from browning too much.
  6. Allow to cool completely in the pan on a wire rack before slicing and serving.

Notes

This bread stays fresh covered at room temperature for up to 3 days, or in the fridge for up to 7 days. It also freezes well for up to 3 months. Thaw overnight in the fridge.

Nutrition Information:
Yield: 10 slices Serving Size: 1 slice
Amount Per Serving: Calories: 354Total Fat: 18gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 39mgSodium: 299mgCarbohydrates: 42gFiber: 2gSugar: 11gProtein: 6g

Nutrition information isn’t always accurate.

Did you make this recipe?

Tag @MarshasBakeBlog on Instagram and hashtag it #marshasbakingaddiction

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Ilene

Sunday 27th of September 2020

Yummy!!!! Followed the recipe exactly and it yielded a nice, large, delicious loaf of bread that smelled heavenly! Will be making again! Thanks for sharing the recipe!

Dawn Honsberger

Saturday 11th of January 2020

Marsha, Thank you for this lovely Apple Cinnamon recipe. I can hardly wait to eat it it looks so wonderful. I followed your recipe as written and it cooked in the hour. I will be sharing it tomorrow with a group of friends. Wait till they see it!!

Dawn

Cara

Sunday 14th of October 2018

Made this loaf twice and tastes great. My only issue is that it is so big. Both times took quite a bit longer to cook and the batter rose and hung over the sides. The second time, the side broke off and fell into the oven because it overflowed so much. May have to try 2 small loaves or a 10 or 11 inch pan.

Marsha

Sunday 14th of October 2018

Hi Cara, it does fill a 9x5-inch loaf pan almost to the top, and bakes up nicely without overflowing. But if you are having problems with the batter, I would certainly recommend using two smaller loaf pans. I'm glad you enjoyed it! :)

Reem

Tuesday 9th of October 2018

I love the idea of an apple loaf, looking forward to trying it. I was wondering if I could cut down on the sugar though? Or would it change the texture?

Marsha

Tuesday 9th of October 2018

Hi Reem! I wouldn't go under 3/4 cup of sugar, but that may be plenty sweet for some anyway. :) Enjoy!

Sarah

Tuesday 25th of September 2018

Mine has taken over 45 mins extra to cook. Followed recipe to the T and didn’t even use the full three apples.

Marsha

Tuesday 25th of September 2018

This is quite a big loaf, so it may take at least an hour. I do recommend covering the loaf with foil halfway through baking to avoid too much browning while the centre cooks through.