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
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.
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.
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!
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!
More bread recipes to try next!
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Apple Cinnamon Bread
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
- Preheat the oven to 180C/350F/Gas 4. Grease a 9x5-inch loaf pan (or two smaller pans), 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.
- TIP: 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.
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 slicesServing Size:
1 sliceAmount Per Serving: Calories: 354Total Fat: 18gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 39mgSodium: 299mgCarbohydrates: 42gFiber: 2gSugar: 11gProtein: 6g
Nutrition information isn’t always accurate.
Carolyn
Thursday 1st of September 2022
Can you double this recipe?
Marsha
Friday 9th of September 2022
Of course! :)
zaina
Sunday 17th of April 2022
What does it mean if the cake comes out rubbery (opposite of fluffly). I tried making it with one eggs. Perhaps that was the reason.
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! :)