Apple Cinnamon Bread

Apple Cinnamon Bread – Incredibly moist and delicious cinnamon-spiced bread studded with juicy apple chunks!

Apple Cinnamon Bread | marshasbakingaddiction.com @marshasbakeblog

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. 😉

Apple Cinnamon Bread | marshasbakingaddiction.com @marshasbakeblog

Apple Cinnamon Bread | marshasbakingaddiction.com @marshasbakeblog

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!

Apple Cinnamon Bread | marshasbakingaddiction.com @marshasbakeblog

Apple Cinnamon Bread | marshasbakingaddiction.com @marshasbakeblog

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!

Apple Cinnamon Bread | marshasbakingaddiction.com @marshasbakeblog

Apple Cinnamon Bread | marshasbakingaddiction.com @marshasbakeblog

Enjoy, and have a great day!

Apple Cinnamon Bread | marshasbakingaddiction.com @marshasbakeblog
5 from 4 votes
Apple Cinnamon Bread
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Yields: 1 loaf

Incredibly moist and delicious cinnamon-spiced bread studded with juicy apple chunks!

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, 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. 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.

Did you make this recipe?

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Apple Cinnamon Bread | marshasbakingaddiction.com @marshasbakeblog

Apple Cinnamon Bread | marshasbakingaddiction.com @marshasbakeblog

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27 Comments

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

    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!

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

      Thanks, Natalie! 🙂

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

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

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

          You can use sour cream, or buttermilk 🙂

  • Reply
    Julie Evink
    November 30, 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
    December 1, 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
      December 1, 2016 at 3:21 pm

      Thanks, Cheyanne!

  • Reply
    Demeter | Beaming Baker
    December 1, 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. 🙂 Pinned and sharing! Hope you have an awesome weekend my friend! xo

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

      Thanks, Demeter! You too! 🙂

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

    Is there’s a substitute to the yogurt?

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

      You can use sour cream, or buttermilk 🙂

  • Reply
    Lorna
    April 6, 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 😀

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

      I hope you enjoy! 🙂

  • Reply
    Catherine
    September 15, 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
      September 15, 2017 at 4:32 pm

      Hi Catherine! You can use 0% fat Greek yogurt if you want 🙂 Enjoy!

      • Reply
        Catherine
        September 16, 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
          September 16, 2017 at 10:22 pm

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

  • Reply
    Shawna Guevara
    October 2, 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
      October 2, 2017 at 11:38 pm

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

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

    Do you pack the brown sugar when measuring?

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

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

  • Reply
    Sarah
    October 23, 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
      October 23, 2017 at 11:20 am

      I’m so glad you enjoyed it! 🙂

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

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

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

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

    • Reply
      Marsha
      November 2, 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! 🙂

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