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 slices Serving 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.
41 comments
Yup, 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!
Thanks, Natalie! 🙂
What can I use if I don’t have yogurt x
You can use sour cream, or buttermilk 🙂
I could totally go for a big slice of this with my coffee this morning!
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!
Thanks, Cheyanne!
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. 🙂 Pinned and sharing! Hope you have an awesome weekend my friend! xo
Thanks, Demeter! You too! 🙂
Is there’s a substitute to the yogurt?
You can use sour cream, or buttermilk 🙂
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 😀
I hope you enjoy! 🙂
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?
Hi Catherine! You can use 0% fat Greek yogurt if you want 🙂 Enjoy!
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.
Hi Catherine – I’m so glad you enjoyed it! Thank you for trying my recipe 😀
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
Thank you for the lovely comment, Shawna! I’m so glad you enjoy it! 🙂
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!
Thank you for the lovely comment, Bruna! I’m so glad you enjoyed it! 🙂
Do you pack the brown sugar when measuring?
I weigh out my ingredients, but yes, pack if using measuring cups.
This was so good. My family are Celiac’s, so made it with gluten free flour and vanilla soya yoghurt. It was delicious!!!
I’m so glad you enjoyed it! 🙂
I made this last night and it was delicious!! Do you have the nutritional information by chance?
I’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 🙂
What varieties of apples would you suggest for flavor and baking?
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! 🙂
Can I freeze this??!
This bread freezes well for up to 3 months 🙂 Enjoy!
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.
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.
Mine has taken over 45 mins extra to cook. Followed recipe to the T and didn’t even use the full three apples.
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.
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?
Hi Reem! I wouldn’t go under 3/4 cup of sugar, but that may be plenty sweet for some anyway. 🙂 Enjoy!
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.
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! 🙂
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
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!