Apple Cinnamon Bread – Incredibly moist and delicious cinnamon-spiced bread studded with juicy apple chunks!
Today, I bring you another delicious apple recipe! Who want’s a nice, big slice of my Apple Cinnamon Bread? It would go perfectly with your morning cup of tea or coffee. 😉
Ingredients for Apple Cinnamon Bread:
- 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
I love using vegetable oil and Greek-style yoghurt in my bread and muffin recipes, it makes them incredibly moist, and keeps them moist for days. Seriously, I swear this Apple Cinnamon Bread is even more moist on day two!
I used 3 Gala apples in this recipe, but if you like plenty of apples in your bread, you could use an extra apple! To prevent the apple chunks from sinking to the bottom of the bread, make sure to fold them in the batter with the flour mixture, so they get coated before being fully mixed in.
The bread batter is quite thick anyway, so don’t worry too much!
More bread recipes to try next!
- Monkey Bread (perfect for sharing!)
- Bakewell Sweet Rolls
- Chocolate and Orange Hot Cross Buns
Enjoy!
Incredibly moist and delicious cinnamon-spiced bread studded with juicy apple chunks!
- 3 cups plain/all-purpose flour 375g
- 1 and 1/4 cups light brown sugar 250g
- 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 vegetable oil 180ml
- 1 and 1/2 cups greek style yoghurt 360g
- 3 apples peeled and chopped into small cubes
- Preheat the oven to 180C/350F/Gas 4. Grease a 9x5-inch loaf pan, and set aside.
- Whisk together the flour, sugar, baking powder, baking soda, salt, and spices. Set aside.
- 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.
- 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.
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.
The calories are an estimate only.
Tag me at @marshasbakeblog on Instagram and hashtag it #marshasbakingaddiction
31 Comments
Natalie | Natalie's Food & Health
30th November 2016 at 12:46 pmYup, this apple cinnamon bread would go perfect with my black tea 🙂 Wish I had a slice right now! It looks so good. And all these wonderful spices… yummy! Sharing. Love it!
Marsha
30th November 2016 at 4:18 pmThanks, Natalie! 🙂
Kirsty
30th December 2016 at 7:00 amWhat can I use if I don’t have yogurt x
Marsha
30th December 2016 at 4:55 pmYou can use sour cream, or buttermilk 🙂
Julie Evink
30th November 2016 at 3:33 pmI could totally go for a big slice of this with my coffee this morning!
Cheyanne @ No Spoon Necessary
1st December 2016 at 3:15 pmOh apple cinnamon bread is THE BOMB!!! Seriously, it is one of the first things I make when fall hits! I am drooling over yours, Marsha!! I can’t wait to try yours!!! Cheers!
Marsha
1st December 2016 at 3:21 pmThanks, Cheyanne!
Demeter | Beaming Baker
1st December 2016 at 7:41 pmI want, I want!! How do you make bread look so gorgeous, Marsha? When I was a kid, I totally did not like non-chocolate quick breads… but if I’d seen this, I would have probably begged my mom for the entire loaf! Haha. I love how many apples you used in this–plus the fact that you can add another if you want. 🙂 Pinned and sharing! Hope you have an awesome weekend my friend! xo
Marsha
1st December 2016 at 7:48 pmThanks, Demeter! You too! 🙂
Anastasia
19th December 2016 at 12:35 amIs there’s a substitute to the yogurt?
Marsha
19th December 2016 at 1:45 pmYou can use sour cream, or buttermilk 🙂
Lorna
6th April 2017 at 4:27 pmI’m looking forward to trying this this weekend. Bit apprehensive over the amount of oil but I like to trust the recipe in the first making- I’m sure it’ll be gorgeous 😀
Marsha
6th April 2017 at 4:36 pmI hope you enjoy! 🙂
Catherine
15th September 2017 at 3:11 pmHi Marsha – I’m going to try this as it looks delicious, but could you tell me if I absolutely have to use greek style yogurt, or can I use greek yogurt? There’s more fat and calories in greek style – so I’m just wondering if substituting will cause problems with the recipe?
Marsha
15th September 2017 at 4:32 pmHi Catherine! You can use 0% fat Greek yogurt if you want 🙂 Enjoy!
Catherine
16th September 2017 at 4:32 pmThanks Marsha – I’ve just made it using the greek style as per your recipe. It’s utterly delicious – and tastes of Christmas! I’ll be making it again for the freezer so will use 0% Greek yogurt then. I also used brown sugar with stevia for this one, so it cuts the sugar calories by half. Husband and I both love it…perhaps a little bit too much!
PS – I’m in the UK, so our tin sizes are different. For the benefit of anyone else from UK wishing to make it – the batter makes two loaves; use one 2lb and one 1lb tin.
Marsha
16th September 2017 at 10:22 pmHi Catherine – I’m so glad you enjoyed it! Thank you for trying my recipe 😀
Shawna Guevara
2nd October 2017 at 11:02 pmMaking this bread for the 2nd time (last week and this week). It is seriously that good! I will have family over for Thanksgiving, I think this will be on our breakfast menu. I have added 2 different types of apples for more appley-goodness!!! Had to mention that this recipe is super quick to prep and requires only 2 bowls and no hand mixers or stand mixers- which is a huge plus in my book.
THANK YOU
Marsha
2nd October 2017 at 11:38 pmThank you for the lovely comment, Shawna! I’m so glad you enjoy it! 🙂
Laurie
3rd October 2017 at 4:02 amDo you pack the brown sugar when measuring?
Marsha
3rd October 2017 at 7:38 amI weigh out my ingredients, but yes, pack if using measuring cups.
Sarah
23rd October 2017 at 9:12 amThis was so good. My family are Celiac’s, so made it with gluten free flour and vanilla soya yoghurt. It was delicious!!!
Marsha
23rd October 2017 at 11:20 amI’m so glad you enjoyed it! 🙂
Meagan
25th October 2017 at 1:50 pmI made this last night and it was delicious!! Do you have the nutritional information by chance?
Marsha
25th October 2017 at 4:04 pmI’m so glad you enjoyed it! I’m afraid not, but you can insert the recipe at this link to find out – http://www.myfitnesspal.com/recipe/calculator 🙂
Rick
2nd November 2017 at 4:04 amWhat varieties of apples would you suggest for flavor and baking?
Marsha
2nd November 2017 at 8:01 amI usually just grab whatever apples are available in my local shop, but I do have a few favourites – (Gala, Golden Delicious, Pink Lady, and Bramley). Enjoy! 🙂
Sarah
8th June 2018 at 5:57 pmCan I freeze this??!
Marsha
8th June 2018 at 10:25 pmThis bread freezes well for up to 3 months 🙂 Enjoy!
Jan
17th September 2018 at 8:35 pmDon’t know what I did wrong, but mine took 20 extra minutes to bake till done in the middle. I may divide it between 2 pans next time.
Marsha
17th September 2018 at 8:57 pmHi Jan, you can definitely use two pans next time – this is quite a big loaf. I always recommend covering the pan with foil halfway through baking to avoid excess browning on top.