This Apple Cinnamon Bread is packed with apples and cinnamon sugar and it makes a beautiful loaf of bread that’s perfect for company or as a snack.
I had a surplus of apples last week and went looking for a good apple bread to try. I came across this delicious apple cinnamon bread recipe that is touted as having been pinned over a million times. It must be good! So I tried it and it didn’t disappoint.
I really enjoyed the bread, but my first thought upon taking a bite was that I wish there was more apple in the center of the bread. In this recipe, and in a few others I’ve read, there are only 2 layers, but what I really wanted was 3 layers.
So I’ve adjusted the recipe slightly to account for a third layer, and to increase the amount of apples. It was already a great recipe, but I think it’s even better with the extra layer.
How to Make Cinnamon Apple Bread
To make this bread, you’ll need one 9.5″ x 5″ loaf pan. I like to line the pan with parchment paper to keep the bread from sticking to the sides. It just makes it easier to get the bread out of the pan. The parchment only needs to go one way, so I cut a strip that goes cross-wise.
Using either a hand mixer (this is what I use because it’s easiest for me) or a stand mixer, start to beat together the ingredients for the batter. Start with melted butter (not hot, just melted), and beat it together with the sugar. Then add the eggs and vanilla and beat that together.
Finally, add the flour, baking powder, and milk. Combine it just until smooth. No need to over work it.
Next you need to layer the batter with the apples and cinnamon sugar. It’s not necessary to be precise. Just pour about 1/3 of the batter into the pan. Then layer with 1/3 of the apples and 1/3 of the cinnamon sugar. Repeat this until you’ve finished all three layers.
Swirling the Batter
This is an optional step, but I like to do it just to incorporate the ingredients together a little more. Using a chopstick – a butter knife works if you don’t have a chopstick – insert the chopstick at the top of the bread and swirl your way down to the other end.
Bake the Bread
Finally, you’re ready to bake the bread. It takes a good while to bake through. After 40 minutes, I started to check it frequently to make sure it didn’t get too dark on top.
To check if it’s done, insert a toothpick into the center and pull it out. When it comes out nearly clean, it’s done. The bread will continue to cook for a few minutes once it’s out of the oven, so you want to pull it out a little before it’s completely cooked through.
It will need about 10 minutes to cool before you pull it out of the pan and let it cool on a wire rack. This is the best time to add the glaze on top of the bread, so it can melt and drizzle down the sides.
Don’t worry, you don’t have to wait for it to completely cool before serving it. I’m not sure you’ll be able to resist cutting into that long anyways. The icing gives it the perfect sweet note. Add a pat of butter, too if you like.
Can You Freeze Apple Bread?
Yes, of course. This bread can be frozen for up to a month and still retain it’s delicious flavor. Just make sure to package it really well, so it doesn’t get freezer burned.
You can make up a bunch of these loafs, depending on your freezer space, when you have a surplus of fall apples, and then give them away as gifts, or get one out whenever you have guests over.
Believe me, your guests will flip when you bring out a “freshly baked” apple bread. The aroma of this bread is unbeatable. You just know it’s going to be delicious when you smell the cinnamon and apple wafting in from the kitchen. If you have a few apples left over give our salted caramel apple crisp a try. It is the perfect fall dessert.
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- 3 small to medium Granny Smith apples peeled and finely chopped
- 1/2 cup packed light brown sugar
- 2 teaspoon ground cinnamon
- 2/3 cup white sugar or use Xylitol as a direct substitute
- 1/2 cup butter softened
- 2 eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 cup milk
For the icing
- 1 cup powdered sugar
- 1 tsp vanilla
- 2 tbsp heavy cream
- Preheat oven to 350°F (175°C). Grease a 9 x 5-inch loaf pan. Line with parchment paper.
- Mix together the brown sugar and cinnamon in a small bowl and set aside.
- Combine the butter and sugar in a bowl and beat with a hand mixer until smooth. Add the eggs and vanilla and continue to beat until combined.
- Add the flour, baking powder and milk to the bowl and beat on low until a batter forms.
- Pour a third of the batter into the pan. Cover with ⅓ of the cinnamon sugar and ⅓ of the apple pieces. Repeat this with 2 more layers.
- Using a chopstick or butter knife, run swirls along the length of the pan. Don’t stir.
- Put the pan in the oven and cook for 45 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the bread for about 10 minutes before pulling the parchment paper out and allowing the bread to rest on a cooling rack.
- To make the icing, combine powdered sugar, vanilla and cream in a small bowl. Whisk together until smooth. Pour over the bread as it’s cooling so it melts and drizzles down the sides.