Apple Bread with Cinnamon Swirl
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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 treats, like pumpkin bread, apple cake, or apple muffins, this quick bread recipe is easy to throw together and delicious any time of day.
My kids claim I ruin everything with nuts, so I’ve intentionally left this apple bread recipe 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!
“Delicious!! I made this for a family function; now everyone thinks I can bake.”
What You’ll Need To Make Apple Bread With Cinnamon Swirl
- Light Brown Sugar: Adds a rich, caramel-like sweetness and depth to the cinnamon swirl. When measuring brown sugar, always pack it tightly to eliminate air pockets.
- Cinnamon: Provides a warm, aromatic spice that infuses the bread with classic cinnamon flavor.
- Eggs: Bind the ingredients together and contribute to the bread’s structure and moisture.
- Granulated Sugar: Sweetens the bread and helps with browning.
- Butter: Adds richness and a tender crumb to the bread.
- Milk: Moistens the batter and helps achieve a soft, tender texture.
- Vanilla Extract: Enhances the flavor of the bread with its aromatic richness.
- All-Purpose Flour: Provides the foundational structure for the bread. To ensure accuracy, always measure flour by spooning it into the measuring cup and leveling it off—it makes a difference!
- Baking Powder: Acts as a leavening agent, helping the bread rise and become fluffy.
- Tart Baking Apples: Contribute a tart contrast to the sweetness and add texture to the bread. Granny Smith apples are ideal.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
In a small bowl, stir 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 whisk 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.
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Apple Bread with Cinnamon Swirl
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 (175°C) and set an oven rack in the middle position. Spray an 8½ x 4½-inch (22 x 11-cm) 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
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.
Comments
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Hi. Have made this before and it’s great! Want to make again, but could I substitute white whole wheat flour for the AP flour? Can do I substitute the whole 1.5 cups or do I have to do 50-50? Thanks!
With white whole wheat, you can replace all the flour. Please LMK how it turns out!
Hi. FYI: Made this with all white whole wheat plus soy free earth balance stick. It was great. I recommend letting it cool overnight. Gets much moister, especially since using WWW flour!
So glad it came out well — thanks for taking the time to report back! 😊
You are more than welcome. You are so good at replying to everyone, you deserve the same! Now, of course, that means I have to ask another question while I am writing. Can this be made without the apples? The only issue with freezing it was that the apples came back mushy. I made them peeled and about 1/2 inch or less sizing; bread was cut in nice thick slices (maybe 1 inch or less wide), wrapped individually in Saran wrap, and then put into a freezer bag. Took one out the night before to that, then heated it for about 20 sections in the microwave. So that’s what was done, and not sure why that happened. In any case, can it be made without the apples since we might even prefer it that way? Thanks!
I think you can get away with making this without the apples, but it may make the bread a bit drier. If you do try it, I’d love to hear how it turns out!
Can this bread be frozen?
Yes definitely 🙂
BREAD IS EXCELLENT! THANKS FOR SHARING.
Hi Jenn,
I’d like to make this is a 9×13 pan, would you recommend doing so? If so, should I double the recipe?
Thanks!
Lori Anne
Hi Lori Anne, Yes, I’d double it. Bake time will be different, but I’m not sure by how much so keep a close eye on it. 😊
Thank you. I’m excited to try it making it tonight for an event early tomorrow morning.
Thank you for your quick reply!
I made this recipe for a small family brunch. It was moist, crunchy on top and oh so delicious! There was one tiny slice left, which was history by day’s end! Wonderful recipe.