Name: Apple Cinnamon Loaf
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 3/4 cups all-purpose flour; 1 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1 1/2 tsp ground cinnamon; 1/4 tsp ground nutmeg (optional); 1/2 cup granulated sugar; 1/4 cup brown sugar; 2 large eggs; 1/2 cup unsalted butter, melted and cooled; 1 tsp vanilla extract; 1/2 cup milk or buttermilk; 1 1/2 cups chopped apples (peeled and cored); Cinnamon sugar, for swirl and topping (optional)

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Apple Cinnamon Loaf is a warm, moist, and cozy quick bread that fills the kitchen with the comforting scent of fall spices. It’s packed with chunks of fresh apple and swirled with cinnamon sugar, making each slice soft, flavorful, and just sweet enough. I love baking this loaf when I’m craving something homemade, simple, and satisfying.

Why You’ll Love This Recipe

I love how this loaf gives me everything I want in a fall-inspired bake—moist crumb, sweet apple bits, and a golden crust kissed with cinnamon. It’s easy to make with basic pantry ingredients and tastes incredible with a cup of coffee or tea. Whether I enjoy it warm out of the oven or toasted the next day, it always hits the spot. It’s also great for gifting, brunch spreads, or a quick treat to have on hand during the week.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking powder
Baking soda
Salt
Ground cinnamon
Ground nutmeg (optional)
Granulated sugar
Brown sugar
Eggs
Unsalted butter (melted and cooled)
Vanilla extract
Milk or buttermilk
Apples (peeled, cored, and chopped)
Cinnamon sugar (for swirl or topping, optional)

Directions

I preheat the oven to 350°F (175°C) and grease or line a loaf pan with parchment paper.
In a bowl, I whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In another bowl, I beat the eggs with the granulated and brown sugars until combined, then stir in the melted butter, vanilla, and milk.
I gradually mix the dry ingredients into the wet until just combined—being careful not to overmix.
I fold in the chopped apples, reserving a few pieces for the top if I want a decorative look.
I pour half the batter into the loaf pan, sprinkle a layer of cinnamon sugar if using, then pour in the rest of the batter and top with more cinnamon sugar or apples.
I bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
I let the loaf cool in the pan for 10–15 minutes before transferring it to a wire rack to cool completely.

Servings and timing

This recipe makes 1 standard loaf, yielding about 8 to 10 slices. It takes around 15 minutes to prep and 55–60 minutes to bake, so I usually have it ready in about 75 minutes total.

Variations

I sometimes add chopped walnuts or pecans for crunch, or toss in raisins for a chewy texture. If I want a richer flavor, I swap the milk for buttermilk or add a splash of maple syrup to the batter. For a dairy-free version, I use plant-based milk and oil instead of butter. When I want a dessert-style loaf, I drizzle a simple glaze of powdered sugar and milk over the top.

Storage/Reheating

I store the loaf wrapped in foil or an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. It also freezes beautifully—I wrap individual slices in plastic and freeze them for up to 2 months. To reheat, I toast a slice or microwave it for 15–20 seconds for that just-baked warmth.

FAQs

What kind of apples should I use?

I like using firm, tart-sweet apples like Honeycrisp, Granny Smith, or Fuji. They hold their shape well and balance the sweetness of the loaf.

Can I make this loaf gluten-free?

Yes, I’ve had success using a 1:1 gluten-free flour blend. I make sure the blend includes xanthan gum or add a small amount separately for better structure.

Do I need to peel the apples?

I usually peel them for a softer texture, but if I’m short on time or like a bit of extra fiber, I leave the peels on—just chop them finely.

Why did my loaf sink in the middle?

It could be underbaked or the batter was overmixed. I always check for doneness by inserting a toothpick into the center, and I avoid opening the oven too early.

Can I add a crumb topping?

Absolutely. I sometimes make a simple streusel with flour, brown sugar, cinnamon, and butter to sprinkle on top before baking for a sweet, crunchy finish.

Conclusion

This Apple Cinnamon Loaf is one of those cozy bakes that I can never get enough of. It’s simple, flavorful, and fills the kitchen with the best kind of aroma. Whether I’m baking for breakfast, snack time, or sharing with friends, this loaf always brings comfort and compliments. It’s a recipe I come back to again and again—especially when apple season rolls around.