Cinnamon Swirl Apple Bread
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This lovely apple bread has a generous cinnamon swirl and crisp sugared top.
This cinnamon swirl apple bread will give you all the fall feels. Chock-full of tart apples, it has a generous cinnamon swirl running through the center and a crisp sugared top. Similar to other fall quick breads, like pumpkin or cranberry nut, it’s easy to throw together – and it’s really just a cake baked in a loaf pan. My kids claim I ruin everything with nuts, so I’ve intentionally left this apple bread nut-free, but I think a handful of walnuts or pecans would be delicious mixed into the batter. Be sure to wait until the bread is completely cool before slicing; you can even let it cool overnight, as it keeps moist for days. Thank you to Caitlyn over at Erhardts Eat for the recipe inspiration!
What You’ll Need To Make Cinnamon Swirl Apple Bread
Step-by-Step Instructions
In a small bowl, mix the brown sugar and cinnamon until evenly combined. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment or beaters, combine the eggs and granulated sugar.
Beat the eggs and sugar on medium speed until pale and creamy, about 2 minutes.
With the mixer on low, gradually add the melted butter followed by the milk and vanilla, and mix just until evenly combined.
Add the flour, salt, and baking powder to the batter.
Mix on low speed until evenly combined.
Add the apples to the batter.
Fold with a rubber spatula until evenly incorporated.
Line the long side of the pan with a parchment paper “sling” and spray lightly with nonstick cooking spray again. Spoon about 2/3 of the batter into the prepared pan.
Sprinkle about 2/3 of the brown sugar-cinnamon mixture on top of the batter.
Spoon the remaining batter over top.
Sprinkle the batter with the remaining brown sugar-cinnamon mixture.
Using a butter knife, swirl the layers by making a zig-zag motion through the batter once in each direction (don’t overdo it!)
Bake for 50 to 55 minutes, until the bread is golden brown and a cake tester or toothpick inserted into the center comes out clean. Let the bread cool on a rack for about 30 minutes. 
Use the parchment sling to lift the bread out of the pan and onto the rack.
Let cool completely before slicing, a few hours or overnight. Store loosely covered with aluminum foil on the countertop.
You May Also Like
- Baked Apple French Toast
- Spiced Apple Muffins
- French Apple Cake
- Rustic French Apple Tart
- Apple Recipes To Make This Fall
Cinnamon Swirl Apple Bread
This lovely apple bread has a generous cinnamon swirl and crisp sugared top.
Ingredients
- ½ cup light brown sugar (packed)
- 1½ teaspoons ground cinnamon
- 2 large eggs
- ½ cup granulated sugar
- ½ cup (1 stick) unsalted butter, melted and slightly cooled
- ½ cup milk
- 2 teaspoons vanilla extract
- 1½ cups all-purpose flour, spooned into measuring cup and leveled-off
- ½ teaspoon salt
- 1½ teaspoons baking powder
- 1 cup peeled, cored, and finely diced tart baking apples, from 1 apple (preferably Granny Smith)
Instructions
- Preheat the oven to 350°F and set an oven rack in the middle position. Spray an 8.5 x 4.5-inch loaf pan lightly with nonstick cooking spray. Line the long side of the pan with a parchment paper “sling” and spray lightly with nonstick cooking spray again.
- In a small bowl, mix the brown sugar and cinnamon until evenly combined. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment or beaters, beat the eggs and granulated sugar on medium speed until pale and creamy, about 2 minutes.
- With the mixer on low, gradually add the melted butter followed by the milk and vanilla, and mix just until evenly combined.
- Add the flour, salt, and baking powder to the batter and mix on low speed until evenly combined.
- Add the apples to the batter and fold with a rubber spatula until evenly incorporated.
- Spoon about ⅔ of the batter into the prepared pan. Sprinkle about ⅔ of the brown sugar-cinnamon mixture on top of the batter. Spoon the remaining batter over top, followed by the remaining brown sugar-cinnamon mixture. Using a butter knife, swirl the layers by making a zig-zag motion through the batter once in each direction (don't overdo it!).
- Bake for about 50 minutes, until the bread is golden brown and a cake tester or toothpick inserted into the center comes out clean. Let the bread cool on a rack for about 30 minutes, then use the parchment sling to lift the bread out of the pan and onto the rack. Let cool completely before slicing, a few hours or overnight. Store loosely covered with aluminum foil on the countertop for up to 4 days.
Nutrition Information
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- Per serving (12 servings)
- Serving size: 1 slice
- Calories: 205
- Fat: 9 g
- Saturated fat: 5 g
- Carbohydrates: 28 g
- Sugar: 16 g
- Fiber: 1 g
- Protein: 3 g
- Sodium: 160 mg
- Cholesterol: 52 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Could you make muffins out of these?
Yep 🙂
Jenn,
Can I use buttermilk instead of milk?
I don’t recommend it, Vicki – sorry!
To kick off 2023, I am hosting Brunch for some favourite friends this weekend. Doing a Breakfast Board which will include this recipe, your Chai Spiced Banana Bread and your Egg Bites with Bacon and Gruyére. Even though I am making them all for the first time, any of your recipes I have made in the past have always been big winners so I am confident these will be too!
My question is what type of salt do you use in your recipes? I typically use Diamond Krystal
and want to be sure to use the right amount.
Here’s to another fantastic year baking along with all your recipes, Jenn.
With thanks,
Hi Sally, Thanks for your nice words about the recipes — so glad you like them! When a recipe of mine says salt in the ingredient list, I am referring to regular/table salt. If it calls for something else like kosher salt, I’ll specify that in the recipe. And while it doesn’t make a huge difference, different salts have different-sized grains and so you may end up using a bit more or a bit less if you use a different type of salt than the recipe calls for. Hope that clarifies!
Jenn,
Big thanks for not only answering my “which salt do you use” question but explaining about different salt types too! The bigger thanks, however, goes to you as all the recipes I mentioned I was making in my Jan 18th note, were absolutely delicious — big raves from all at my Brunch! ❤️
💗
Just made this and it is so delicious! Thanks for another great recipe!
Hi, could I use already stewed apples? I stewed some of my glut last year but now am struggling to find recipes to use it🙈
Thank you!
Unfortunately, I don’t think they’ll work here — sorry!
I accidently stood someone up from my church (who I’d never met before), wasting almost an hour of her time. I felt so horrible that I ended up having a nightmare about it the next day. I decided to use at least an equal amount of my time to make something I knew her and her whole family would love, so I of course to Jen’s site I went. The day after delivering this bread, I received a morning text from her saying how AMAZING the bread was and how she needed the recipe. Then, on Christmas Eve, the pastor came up to me, and in a very Italian fashion, kissed his hand and while releasing, said the bread was “stupendous!” Your bread saved me from those first impressions that can haunt a person. I am now the girl who made the amazing bread! THANK YOU JEN. Your bread redeemed me.
LOL — so glad the bread saved the day! 🤣
I doubled the recipe to make one loaf for my church’s Christmas bake sale and 1 loaf for us. The only change I made was to add some finely chopped pecans in with the struesel to loaf for my family. I was nervous because it took longer to bake and I had to use my pyrex loaf pans. While our loaf was intended for the freezer, hubby guilted me into cutting into it today. Oh, my goodness, it is so delicious! I don’t understand the comments from people who thought it was tasteless. Thanks again for another wonderful recipe. Going to check to see if I have more apples to make a few more loafs to give us gifts. And I’ll definitely be mixing in chopped pecans with the struesel!
Love this recipe — easy, moist, and delicious! We’ve made it 3 times in the last month! Last time I made it, I didn’t even peel the apple! Thanks Jen!
Oh my goodness this recipe is delicious! I had a few granny smith apples left over from Thanksgiving that I wanted to use up and I checked your site [always the first search for recipes] and the apple bread sounded good. It turned out to be the best! I baked it in 2 5×3 pans[very full]. The apple pieces in the batter with the cinnamon sugar swirl keeps it moist. Thanks for the recipe. Will be bringing more of these loaves to my neighbors for Christmas!
Hi Jenn, I just wanted you to know how wonderful your recipes are (so far I’ve tried baking your French apple cake and then did the apple and cinnamon loaf today). Superbly delicious 😋. My tiny negative feedback is that the measurements are in cups instead of grams so it’s a bit tricky. However, thank you for sharing your expertise and recipes.
Hi Sue, so glad to hear you’re enjoying the recipes! The great majority of my recipes (including this one) include conversions to metric/weight measurements. To view them, scroll down to the recipe, and immediately under the recipe title on the right side, you’ll see a little toggle. If you move it from “cup measures” to metric, you’ll see measurements that will work for you. Hope that helps!
Thank you and you’re an amazing chef 👩🍳
💗
Hi!! I’m very interested in trying this recipe. I’m thinking of making it for a Secret Santa gift! How long do you think it would be good being wrapped in plastic wrap and kept in the fridge? Thanks in advance!!
Hi Martin, It should last nicely for 4 to 5 days. 🙂
Hi Jenn can I use honeycrisp apple?
All of your recipes are amazing!
Glad you like the recipes! Yes, Honeycrisp apples will work. 🙂
I made this recipe yesterday and it’s a winner! My husband just adored it! Thank you!!