Bread/ Halloween & Autumn

Apple Cinnamon Bread

Apple Cinnamon Bread – Incredible moist and delicious cinnamon-spiced 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. πŸ™‚

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!

Apple Cinnamon Bread

Apple Cinnamon Bread

How to make Apple Cinnamon Bread

Ingredients you’ll need:

  • 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

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 Apple Cinnamon Bread is even more moist on day two!

Scroll down for the FULL printable recipe. πŸ™‚

Apple Cinnamon Bread

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

Apple Cinnamon Bread

More bread recipes to try next!

Enjoy! πŸ™‚

4.43 from 7 votes
Apple Cinnamon Bread
Prep Time: 20 mins
Cook Time: 1 hr
Total Time: 1 hr 20 mins
Yields: 10 slices
Calories: 459 kcal

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

Print
Ingredients
  • 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
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. TIP: Cover loosely with aluminium foil halfway through baking to prevent the bread from browning too much.

  5. 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.

The calories are an estimate only.

Did you make this recipe?

Tag me at @marshasbakeblog on Instagram and hashtag it #marshasbakingaddiction

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39 Comments

  • Reply
    Natalie | Natalie's Food & Health
    30th November 2016 at 12:46 pm

    Yup, this apple cinnamon bread would go perfect with my black tea πŸ™‚ Wish I had a slice right now! It looks so good. And all these wonderful spices… yummy! Sharing. Love it!

    • Reply
      Marsha
      30th November 2016 at 4:18 pm

      Thanks, Natalie! πŸ™‚

      • Reply
        Kirsty
        30th December 2016 at 7:00 am

        What can I use if I don’t have yogurt x

        • Reply
          Marsha
          30th December 2016 at 4:55 pm

          You can use sour cream, or buttermilk πŸ™‚

  • Reply
    Julie Evink
    30th November 2016 at 3:33 pm

    I could totally go for a big slice of this with my coffee this morning!

  • Reply
    Cheyanne @ No Spoon Necessary
    1st December 2016 at 3:15 pm

    Oh 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!

    • Reply
      Marsha
      1st December 2016 at 3:21 pm

      Thanks, Cheyanne!

  • Reply
    Demeter | Beaming Baker
    1st December 2016 at 7:41 pm

    I 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. πŸ™‚ Pinned and sharing! Hope you have an awesome weekend my friend! xo

    • Reply
      Marsha
      1st December 2016 at 7:48 pm

      Thanks, Demeter! You too! πŸ™‚

  • Reply
    Anastasia
    19th December 2016 at 12:35 am

    Is there’s a substitute to the yogurt?

    • Reply
      Marsha
      19th December 2016 at 1:45 pm

      You can use sour cream, or buttermilk πŸ™‚

  • Reply
    Lorna
    6th April 2017 at 4:27 pm

    I’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 πŸ˜€

    • Reply
      Marsha
      6th April 2017 at 4:36 pm

      I hope you enjoy! πŸ™‚

  • Reply
    Catherine
    15th September 2017 at 3:11 pm

    Hi 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?

    • Reply
      Marsha
      15th September 2017 at 4:32 pm

      Hi Catherine! You can use 0% fat Greek yogurt if you want πŸ™‚ Enjoy!

      • Reply
        Catherine
        16th September 2017 at 4:32 pm

        Thanks 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.

        • Reply
          Marsha
          16th September 2017 at 10:22 pm

          Hi Catherine – I’m so glad you enjoyed it! Thank you for trying my recipe πŸ˜€

  • Reply
    Shawna Guevara
    2nd October 2017 at 11:02 pm

    Making 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

    • Reply
      Marsha
      2nd October 2017 at 11:38 pm

      Thank you for the lovely comment, Shawna! I’m so glad you enjoy it! πŸ™‚

    • Reply
      Bruna
      25th September 2018 at 9:56 pm

      I’m going to second Shawna here! It’s a very easy, mess-free recipe and it turned out beautiful and delicious! The whole house smelled incredibly. At first I thought it was a lot for my 30cm loaf tin (as I finished pouring the battle there was nearly no room left to grow) but it didn’t spill and grew nicely. Congratulations Marsha on this amazing recipe!

      • Reply
        Marsha
        25th September 2018 at 10:58 pm

        Thank you for the lovely comment, Bruna! I’m so glad you enjoyed it! πŸ™‚

  • Reply
    Laurie
    3rd October 2017 at 4:02 am

    Do you pack the brown sugar when measuring?

    • Reply
      Marsha
      3rd October 2017 at 7:38 am

      I weigh out my ingredients, but yes, pack if using measuring cups.

  • Reply
    Sarah
    23rd October 2017 at 9:12 am

    This was so good. My family are Celiac’s, so made it with gluten free flour and vanilla soya yoghurt. It was delicious!!!

    • Reply
      Marsha
      23rd October 2017 at 11:20 am

      I’m so glad you enjoyed it! πŸ™‚

  • Reply
    Meagan
    25th October 2017 at 1:50 pm

    I made this last night and it was delicious!! Do you have the nutritional information by chance?

  • Reply
    Rick
    2nd November 2017 at 4:04 am

    What varieties of apples would you suggest for flavor and baking?

    • Reply
      Marsha
      2nd November 2017 at 8:01 am

      I 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! πŸ™‚

  • Reply
    Sarah
    8th June 2018 at 5:57 pm

    Can I freeze this??!

    • Reply
      Marsha
      8th June 2018 at 10:25 pm

      This bread freezes well for up to 3 months πŸ™‚ Enjoy!

  • Reply
    Jan
    17th September 2018 at 8:35 pm

    Don’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.

    • Reply
      Marsha
      17th September 2018 at 8:57 pm

      Hi 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.

  • Reply
    Sarah
    25th September 2018 at 2:52 am

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

    • Reply
      Marsha
      25th September 2018 at 7:24 am

      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.

  • Reply
    Reem
    9th October 2018 at 6:45 pm

    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?

    • Reply
      Marsha
      9th October 2018 at 9:41 pm

      Hi Reem! I wouldn’t go under 3/4 cup of sugar, but that may be plenty sweet for some anyway. πŸ™‚ Enjoy!

  • Reply
    Cara
    14th October 2018 at 6:31 pm

    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.

    • Reply
      Marsha
      14th October 2018 at 7:58 pm

      Hi Cara, it does fill a 9×5-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! πŸ™‚

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