Cinnamon Swirl Apple Bread

Tested & Perfected Recipes

A lovely apple bread with a generous cinnamon swirl and crisp sugared top.

Here’s a lovely apple bread will give you all the fall feels. It’s chock-full of tart apples with a generous cinnamon swirl running through the center and a crisp sugared top. Like all quick breads, it’s easy to throw together (and is really just a cake baked in a loaf pan).

My kids claim I “ruin everything with nuts,” so I have intentionally made 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

apple bread ingredients

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.

eggs and sugar in mixing bowl

Beat the eggs and sugar on medium speed until pale and creamy, about 2 minutes.

eggs and sugar after beating

With the mixer on low, gradually add the melted butter followed by the milk and vanilla, and mix just until evenly combined.
eggs, sugar, butter, and milk mixture

Add the flour, salt, and baking powder to the batter.

adding dry ingredients to batter

Mix on low speed until evenly combined.

apple bread batter

Add the apples to the batter.

adding apples to apple bread batter

Fold with a rubber spatula until evenly incorporated.

apple bread batter

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.

half of apple bread batter in pan

Sprinkle about 2/3 of the brown sugar-cinnamon mixture on top of the batter.

adding brown sugar cinnamon swirl mixture

Spoon the remaining batter over top.

topping with the remaining batter

Sprinkle the batter with the remaining brown sugar-cinnamon mixture.

adding 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!)

swirling the bread

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.  apple bread cooling on rack

Use the parchment sling to lift the bread out of the pan and onto the rack.

apple bread cooling on rack

Let cool completely before slicing, a few hours or overnight. Store loosely covered with aluminum foil on the countertop.

You May Also Like

Cinnamon Swirl Apple Bread

A lovely apple bread with a generous cinnamon swirl and crisp sugared top.

Servings: One 8.5 x 4.5 inch loaf (8 - 12 slices)
Prep Time: 30 Minutes
Cook Time: 55 Minutes
Total Time: 1 Hour 25 Minutes

Ingredients

  • 1/2 cup light brown sugar (packed)
  • 1-1/2 teaspoons ground cinnamon
  • 2 large eggs
  • 1/2 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
  • 1/2 cup milk
  • 2 teaspoons vanilla extract
  • 1-1/2 cups all-purpose flour, spooned into measuring cup and leveled-off
  • 1/2 teaspoon salt
  • 1-1/2 teaspoons baking powder
  • 1 cup peeled, cored, and finely diced tart baking apples, from 1 apple (preferably Granny Smith)

Instructions

  1. 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.
  2. In a small bowl, mix the brown sugar and cinnamon until evenly combined. Set aside.
  3. 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.
  4. With the mixer on low, gradually add the melted butter followed by the milk and vanilla, and mix just until evenly combined.
  5. Add the flour, salt, and baking powder to the batter and mix on low speed until evenly combined.
  6. Add the apples to the batter and fold with a rubber spatula until evenly incorporated.
  7. 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, 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!).
  8. 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

Powered by Edamam

  • 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.

See more recipes:

Reviews & Comments

  • Hello Jen, do you have any recommendations if using a sugar substitute?

    • — Judy on October 23, 2020
    • Reply
    • Hi Judy, I wish I could help but I’ve never worked with sugar substitutes. I’d love to hear how it turns out if you try it with one!

      • — Jenn on October 23, 2020
      • Reply
  • Jenn, between the cookbook and the website I use your recipes all the time. As always, this one is delish. I used almond milk which came out fine. The hardest part about making this was waiting for the bread to cool in order to eat it!

    • — Barb on October 23, 2020
    • Reply
    • 🙂 Glad you enjoyed it!

      • — Jenn on October 23, 2020
      • Reply
  • Hello Jen! My son is allergic to eggs. What can I use instead as a substitute? Thank you so much!

    • — Sarah on October 22, 2020
    • Reply
    • Hi Sarah, Two of the best substitutes I’ve heard about (I haven’t personally tried either of them) are a combination of water, oil, and baking powder and carbonated water. Scroll down to the bottom of this article for more information about both. I would assume many baking recipes would also work with some kind of store-bought egg substitute. Hope that helps!

      • — Jenn on October 22, 2020
      • Reply
  • We really liked the taste but it was a touch dry. Suggestions?
    Thanks very much.

    • — Ellyn on October 22, 2020
    • Reply
    • Hi Ellyn, Dryness is usually caused by measuring the flour incorrectly. Did you use the spoon and level method to measure the flour? Even a few extra ounces can make a big difference. This article/video explains it nicely.

      • — Jenn on October 22, 2020
      • Reply
  • Would it be possible to use almond milk?

    • — Michele on October 21, 2020
    • Reply
    • Sure, Michele, that should work. Enjoy!

      • — Jenn on October 22, 2020
      • Reply
  • I make this once or twice a week everyone loves it so delicious .. thank you another great recipe 👏

    • — Margaret ( Australia ) on October 21, 2020
    • Reply
  • Jenn, this turned out fantastically for me using 3 non-stick mini loaf pans (3×5 3/4″), also using the parchment paper you recommended. I lowered the temperature by 25 degrees and baked for about 35 minutes, but I started checking after 30. A dry cake or bread is such a downer, so I may have taken it out a little early. It probably could have baked another minute or two. But it doesn’t feel raw or anything — just super moist. Oh, and instead of cinnamon I used a chai spice mix that I had put together last week. It is delish! These babies are going to be our dessert for the next few nights.

    • — Shelley Finke on October 20, 2020
    • Reply
  • This looks delicious ! Can I use a glass pyrex instead of a nonstick pan with parchment paper? It is all I have.

    • — Therese Fischer on October 20, 2020
    • Reply
    • Hi Therese, are you referring to a glass loaf pan? If so I think it should work. Hope you enjoy!

      • — Jenn on October 20, 2020
      • Reply
      • Yes I am! Should I butter and flour the glass loaf pan before pouring in the batter?

        • — Therese Fischer on October 20, 2020
        • Reply
        • I’d actually still use the parchment paper sling.

          • — Jenn on October 20, 2020
          • Reply
  • The BEST! Not too sweet. Made it in an 8×8; done in 40 minutes.

    • — Lulu on October 19, 2020
    • Reply
  • Another winner from OUAC. Delicious, easy, gone in a flash. Perfect if your having friends in for coffee – a tea cake more than a bread. Scrumptious!

    • — Jill on October 18, 2020
    • Reply
    • Would you please send me a recipe for cream chipped dried beef on toast

      • — Mary Kowalewski on October 22, 2020
      • Reply
      • Hi Mary, Unfortunately, I don’t have a recipe for that — I’m sorry!

        • — Jenn on October 23, 2020
        • Reply
  • I went apple picking yesterday and first thing I did when I got home was to make this bread. I used a Stayman apple and it turned out so good! Can’t wait to make it again with some nuts mixed in.

    • — Jenny on October 18, 2020
    • Reply
  • This is the best apple bread ever!! It’s so buttery and melts in my mouth. Thanks for a great recipe! You are the best!

    • — Eileen on October 16, 2020
    • Reply
  • Hi Jenn, We made this recipe and it was so delicious. I had another apple bread recipe that I have been making for years and this one is so much better! It pays to try a new recipe now and then. Thanks so much. I will be sharing it with family and friends.

    • — Donna Brietchaft on October 14, 2020
    • Reply
  • Another excellent recipe after I baked the French Apple cake for the third time this week. Delicious and easy to make.

    • — Rashmi on October 13, 2020
    • Reply
  • Can this bread be made ahead and frozen?

    • — Jill James on October 12, 2020
    • Reply
    • Hi Jill, Yes but keep in mind that you may lose the lovely crisp top.

      • — Jenn on October 12, 2020
      • Reply
  • I made this yesterday. It was so easy and turned out fantastic! I will make it again and again I’m sure. Can hardly wait to share this tasty treat with my friends. If you like apples and cinnamon you will love this bread. Happy fall!

    • — Sue Ann on October 12, 2020
    • Reply
  • Easy to follow recipe. Delicious!

    • — Ruth on October 11, 2020
    • Reply
  • I made this today, and it was fabulous. This is one of the best bread recipes I have ever made. My husband and I have eaten half of it, and the only reason there is half left is that we have tried to practice a little restraint. Jennifer, thanks for another amazing recipe.

    • — Minnie on October 10, 2020
    • Reply
  • Hi Jenn, do you ever have a failure?? This was a very good, straight forward recipe that is delicious. I even got the swirl. My only advice is to use a large GS apple rather than medium. Thank you for sharing this.

    • — Susan on October 10, 2020
    • Reply
  • Delicious and fairly simple to make. Thank you Jenn for another great recipe!

    • — Maria on October 9, 2020
    • Reply
  • What is the parchment paper for? Wondering if I can make it without or should run to the store and make this over the weekend 🙂

    • — SY on October 8, 2020
    • Reply
    • Hi SY, I may be weighing in too late to help (sorry!) but the parchment just makes the bread easier to remove from the pan. For future reference, if you don’t have parchment on hand, you can treat the pan with baking spray with flour. Hope that helps!

      • — Jenn on October 14, 2020
      • Reply
  • I made this last week during the height of apple season. It was delicious. My sister asked if she could take the remains home. The layer of cinnamon swirl is yummy. This recipe is easy to make and a winner. Thank you!

    • — mary bosworth on October 8, 2020
    • Reply
  • Excellent. Not hard or time-consuming to make. Very moist. Used only one apple, but great apple flavor. Highly recommend.

    • — Blake Davis on October 8, 2020
    • Reply
  • Great! Made the house smell amazing too!

    • — Kc on October 8, 2020
    • Reply
  • Wow! Delicious! Made exactly to recipe. Thank you. I’ll definitely make again.

    • — Janet Schultze on October 8, 2020
    • Reply
  • Absolutely perfect! All my family loved it. Thank you!

    • — Sara on October 8, 2020
    • Reply
  • This bread is wonderful! Moist, tender and not too sweet. Use a Granny Smith Apple as suggested to balance out the flavors. I made a loaf with my 3year old grandson and we all had a slice while still warm and it was to die for. I then went home and made another loaf for my husband and I. This recipe is a keeper!

    • — Kathy on October 7, 2020
    • Reply
  • this is very nice caky bread. It is not very “apple” as the apples kind of meld into the cake and disappear.

    • — Marti on October 7, 2020
    • Reply
  • I’m not sure if it was just me, but the center of my loaf was quite soggy from the apples? I used honey crisp—my favorite. The rest of it was fine; I used a slightly smaller pan that was suggested in the recipe. Maybe that has something to do with it. It tastes delicious; I just don’t know what I should modify for next time.

    • — Angie on October 7, 2020
    • Reply
    • If you kept everything else the same, it’s likely the pan size that caused the problem. If it was smaller, the bread would’ve been thicker/deeper and probably kept the center from being fully baked. Hope that helps!

      • — Jenn on October 8, 2020
      • Reply
  • Outstanding. I baked in two smaller pans so I could send one with my husband this morning for early morning coffee. A hit for all tasters! I baked about 41 minutes in the smaller pans.

    • — Vicki on October 7, 2020
    • Reply
  • Can I use canola oil instead of butter? If so… how much??

    • — Annie on October 7, 2020
    • Reply
    • Hi Annie, this will definitely taste better with butter, but it should work with canola oil. Here are some tips for converting. Please LMK how it turns out!

      • — Jenn on October 7, 2020
      • Reply
    • Hi Jenn can’t wait to make this it sounds like Fall perfection! Any thoughts on using buttermilk and adding 1t of baking soda? Thx!

      • — Diane Andoscia Urso on October 7, 2020
      • Reply
      • Hi Diane, for the most predictable results, I’d stick with the recipe as is. Hope you enjoy!

        • — Jenn on October 8, 2020
        • Reply
  • I saw this beautiful recipe and realized I had everything I needed to make it for a friend’s birthday. I made it without any changes and it came out perfect! And smelled so great. She loved it and I plan on making one for a morning bible class. I really like quick bread warm even though they have to sit til they are cooled, so I might take mine still in the pan so it won’t break apart. Thank you for a very delicious fall bread recipe!.

    • — Linda on October 7, 2020
    • Reply
  • Delicious! Thank you Jenn, another great recipe. I love your site, and your recipes! I am never disappointed.

    • — Hiba on October 6, 2020
    • Reply
  • So good! My husband doesn’t like anything with cooked apples, but he loved this. And my kids helped me bake it, and they definitely enjoyed the fruits of their labor! Thank you for a wonderful recipe. I wish I could have taken a picture, but to didn’t last long enough.

    • — Hema on October 5, 2020
    • Reply
  • My husband is in heaven. It is so full of flavor and moist. He said ‘cannot stop eating it’. Absolutely amazing. Thanks for another great recipe, Jenn.

    • — Patticakesdarien on October 5, 2020
    • Reply
  • My husband and 3 kids told me to tell you THANK YOU!!! This bread was delicious! Emphasis on “was” because it didn’t last long at all 😊

    • — April on October 5, 2020
    • Reply
    • 🙂 Glad it was a hit!

      • — Jenn on October 5, 2020
      • Reply
  • Hi! First I want to say I do like your recipes. I have your book and it is an excellent source for new ideas. I did make this bread and it was delicious. However … I thought the batter to cinnamon mixture ratio was off. For me at least I thought there should be more batter. The bread didn’t rise as high as I would have liked. I’m not sure I would make it again, a bit too fussy but it did taste great.

    • — Donna Mason on October 5, 2020
    • Reply
  • All’s I can say is delicious!! Made the bread today in a bundt pan. Will definitely be on the list to make again!

    • — Arlene on October 4, 2020
    • Reply
  • So delicious!

    • — Diana on October 4, 2020
    • Reply
  • Liked the recipe but did find that the cinnamon was not strong enough flavor this time. Sweet – good texture and liked the “idea” of a swirl but that didn’t turn out so well for me. Next time, more cinnamon – at least for me.

    • — Bernadette on October 4, 2020
    • Reply
  • I must say, I never leave reviews
    But this apple cinnamon bread is THE BOMB! 💥

    • — Bo on October 4, 2020
    • Reply
  • I love this bread! I added ground walnuts to the cinnamon-brown sugar mixture. The best part is that is calls for melted butter rather than softened. I don’t know how many times, I’ve had the urge to bake and realized the butter was in the freezer. My question is whether or not this technique can be used with other quick bread recipes.

    • — Mary C Wilson on October 4, 2020
    • Reply
    • Hi Mary, so glad you liked it! If your question is regarding whether or not softened butter can be replaced with melted, I think it really depends on the recipe. If you have a question about a specific recipe of mine, I’m more than happy to weigh in. 🙂

      • — Jenn on October 5, 2020
      • Reply
  • This was absolutely delicious. So light and the taste of fall. I made into four smaller loaves to share with friends and it was perfect. Thank you for your wonderful recipes Jenn. You bring much joy to our family and friends.

    • — Cindy on October 4, 2020
    • Reply
    • Sorry Jenn – forgot to fill in the stars🤦‍♀️

      • — Cindy on October 4, 2020
      • Reply
  • Does this recipe work just as well if doubled?

    • — dblsgramma on October 3, 2020
    • Reply
    • Yep!

      • — Jenn on October 4, 2020
      • Reply
  • Jenn, I just loved this. Because I am watching my weight, I usually try a new recipe , have a piece and give the rest away…don’t want to part with this one. Don’t know if I can trust myself to have just one piece a day. I chopped the apple and folded it in.
    The bread was moist and just delicious. It’s a candidate for your cookbook. Thanks for another winner

    • — Carol Winkelman on October 3, 2020
    • Reply
  • Hi Jenn! My granddaughters aged 5 and 8 went apple picking and shared the apples with me. I saw this recipe and decided to make it for them. They loved it and so did I. So moist and love the crunchy top! My daughter and I love all your recipes. She will be getting your cookbook for Christmas!

    • — Peggy Duvak on October 3, 2020
    • Reply
  • Another winner from Jen! My apple bread looks exactly like the picture and is delicious. I didn’t have enough milk so I substituted in a 1/2 cup of Greek yogurt. This worked just fine, bread came out moist and yummy. Nice change from banana bread!

    • — Debbie on October 3, 2020
    • Reply
  • Amazing! Couldn’t resist making this and it didn’t disappoint. Thank you!

    • — Lori on October 2, 2020
    • Reply
  • How many carbs in a slice of this cake? Thanks….
    Harriet… Email [email protected]

    • — Harriet Walters on October 2, 2020
    • Reply
    • 28 grams. Hope you enjoy if you make it!

      • — Jenn on October 5, 2020
      • Reply
  • This was delicious. I am also going to make it with some fresh cranberries mixed with the apples. Or a bit of fruit preserves on top of first layer of brown sugar/cinn layer Then top w remaining batter and sugar. No preserves
    on top layer
    Thank you fir this delicious recipe ellen in ct

    • — Ellen baron on October 2, 2020
    • Reply
  • Delicious cake, perfect texture and perfect for autumn! So many great recipes to choose from, next I’m going to try the rustic apple tart!

    • — Belle on October 2, 2020
    • Reply
    • Couldn’t wait to make this and it was a big hit. Great with coffee. Will make again.

      • — Becky H on October 3, 2020
      • Reply
  • Hi, Jenn- Took your suggestion about the nuts: added about 2/3 cup chopped walnuts to the brown sugar/cinnamon mixture and the result was delicious! Love the texture and flavor contrasts of tart apple, sweet cinnamon swirl, soft buttery cake and crunchy nuts. The only other change I made was was adding 1 T apple butter for high altitude adjustment. Thanks for yet another stellar recipe!

    • — Cindy on October 2, 2020
    • Reply
  • I’m making this but it is taking way longer than 50 mins. Smells great but I have had to put foil on top to stop browning. Suggestions?
    Love all your recipes!

    • — Nancy Fennell on October 2, 2020
    • Reply
    • Hmmmm…. that’s a bit of a head-scratcher. Did you make any changes to the recipe? Was your rack in the middle position of the oven? Also, you may want to check your oven temp to see if it’s correct. Here are some tips on how to do that.

      • — Jenn on October 5, 2020
      • Reply
  • Wondering if this recipe would be suitable for two small loaf pans?
    Your comment(s) please.
    Thank you.

    • — Janice Kelly on October 2, 2020
    • Reply
    • Sure, Janice, that should work. Hope you enjoy!

      • — Jenn on October 5, 2020
      • Reply
  • Hello Jenn: Looks like a wonderful fall recipe. Do you think it would work with cardamom instead of cinnamon? If so, how much?

    • — Susanna on October 2, 2020
    • Reply
    • Hi Susanna, because cardamom is really pungent, you could replace some of the cinnamon with it, but I wouldn’t suggest using the full 1-1/2 teaspoons. I’d recommend 1 teaspoon of cinnamon and 1/2 teaspoon cardamom. Hope that helps and that you enjoy!

      • — Jenn on October 5, 2020
      • Reply
  • Can this be made into mini loaves? If yes, any thoughts on if the cooking time should be adjusted?

    • — Carey on October 2, 2020
    • Reply
    • Sure — I’d start checking them at 30 to 35 minutes. Hope you enjoy!

      • — Jenn on October 5, 2020
      • Reply
  • Made this lovely recipe yesterday…just delicious! Would this work with mini loaf pans? If so, how would you adjust baking time?

    • — Anna on October 2, 2020
    • Reply
    • Glad you liked it! Yes, minis should work here; I’d start checking for doneness at 30 to 35 minutes.

      • — Jenn on October 5, 2020
      • Reply
  • I just finished baking this and had my first bite, perfect! It had the right balance of apple, cinnamon and sweetness, and the texture was somewhat light and moist which was really nice. The recipe was so easy to follow too; the only thing I changed was the type of apple – I prefer McIntosh apples for baking and it turned out well;

    Thank you, Jenn! I love your recipes, they always turn out well for me 🙂

    • — Annabelle on October 2, 2020
    • Reply
  • We love this sweet bread but did make a change. I subbed chunks from your chunky applesauce for the raw apples in this apple bread. I was afraid the bread might be too moist or soggy because of the change but it was fine. We love your chunky applesauce recipe too. Thanks for the recipes!

    • — Gean Nelson on October 1, 2020
    • Reply
  • I had a Granny Smith in the fridge left from pie-making last week, so I decided to try this recipe since it looks so good and easy. This cake did not disappoint!! I threw a handful of chopped pecans in with the cinnamon and brown sugar mixture and served the cake topped with fresh whipped cream. Wow! A new fall favorite! Thanks 😊

    • — Joey on October 1, 2020
    • Reply
  • Do I use 2% milk? If so, why use 2%?
    Thank you!

    • — Paula Keeler on October 1, 2020
    • Reply
    • Hi Paula, Any kind of milk, from skim to whole, will work. Enjoy!

      • — Jenn on October 2, 2020
      • Reply
  • I just took this out of the oven and it smelled so wonderful, I could not wait for it to cool to sneak a slice. It is delicious!

    • — Lynne on October 1, 2020
    • Reply
  • I don’t see the nutrition information for this recipe. I wanted to know the carbs per slice. Am I missing it? Thanks. This looks delicious.

    • — Susan Eckert on October 1, 2020
    • Reply
    • Hi Susan, I just added the nutritional info. Each serving has 28 grams of carbs. Hope that helps!

      • — Jenn on October 5, 2020
      • Reply
  • It was a gorgeous, warm fall afternoon today and I made this at lunch time. I had apples to use up and made this with a Macintosh because I didn’t have any Granny Smiths. My house smelled like an apple cider donut and the bread was excellent. Thank you for a great recipe!

    • — Deb on October 1, 2020
    • Reply
  • Hi Jenn, Can I use a different apple? I have Honeycrisp.

    • — Mimi Lising on October 1, 2020
    • Reply
    • Sure, Mimi – any tart baking apple will work. Enjoy!

      • — Jenn on October 1, 2020
      • Reply
  • Hi, Jenn!
    Can this be made in a square pan? What size pan would be used and what adjustments would be necessary?

    • — Terri on October 1, 2020
    • Reply
    • Hi Terri, I think it’d work in an 8-inch pan. The cook time may be shorter; I’d start checking around 40 minutes. Hope it turns out well!

      • — Jenn on October 1, 2020
      • Reply
  • This is the first recipe of Jenn’s that I found disappointing. It is nothing special and I will not be making it again. Ordinarily, I love the recipes on this site. Two stars at the most!

    • — Dixie Felipe on October 1, 2020
    • Reply
  • Dear Jenn, I just love your recipes. I want to make this bread but ingredients say 1/2 cup of butter or one stick. I thought each stick is a 1/4 cup so should it be 2 sticks? Pls advise.

    • — Trish Harvey on October 1, 2020
    • Reply
    • Hi Trish, 1 stick is the equivalent of 1/2 cup so the recipe is correct as written. Hope you enjoy!

      • — Jenn on October 1, 2020
      • Reply
  • Can I make muffins from this recipe? What time & temp?

    • — Catherine Gotfredson on October 1, 2020
    • Reply
    • Hi Catherine, I do think it’d work. I’d bake at 350 for 20 to 25 minutes.

      • — Jenn on October 1, 2020
      • Reply
  • This is amazing and just what I needed to usher in Fall. I might have to take it to work so I don’t eat it all myself. Love every recipe I’ve made from your website! Thank you!

    • — Alice on October 1, 2020
    • Reply
    • 🙂 Hope you enjoy!

      • — Jenn on October 1, 2020
      • Reply
    • Hi Jenn. 💜🌸💜

      This looks amazing!! I can hardly wait to try it. Every recipe I’ve made from you is just exceptional. I’m sure this one will be no different! Thank you for all your recipes and your help in our cooking adventures!

      • — Nancy on October 1, 2020
      • Reply
  • Dear Jenn, I made this delicious apple bread today, my two boys finished it all in less then 30 minutes and asking me to make it tomorrow again. I am planning to make it and serve it with vanilla ice cream to our guests on Saturday. Its so so good and easy to make. Regards from Prague, Europe

    • — Marianne on October 1, 2020
    • Reply
  • Hi Jenn!!
    Looks wonderful. Would Honey Crisps work?

    • — Brenda on October 1, 2020
    • Reply
    • Hi Brenda, I do think they’d work well.

      • — Jenn on October 1, 2020
      • Reply
  • Hi Jenn, could you use a 9 x 5 loaf pan instead? If so, any adjustments on cooking time? Thanks!

    • — Kathleen Korn on October 1, 2020
    • Reply
    • Hi Kathleen, I think it’d be pretty flat, so I’d increase the recipe by 1.5 for a 9×5 pan. The cook time will be a bit longer; I’m guessing 60 to 65 min. Please LMK how it turns out. 🙂

      • — Jenn on October 1, 2020
      • Reply
  • Will this bread freeze because of the apples?

    • — Darlene on October 1, 2020
    • Reply
    • Hi Darlene, I do think you could freeze it, although you might lose the lovely crisp top.

      • — Jenn on October 1, 2020
      • Reply
  • HI: I am looking to bake a plain cinnamon swirl bread that my husband loves to use for toast. If I left out the apples for this, would I have a good bread like that? Or would I need to substitute something for that one? Or do you have a recipe for just the cinnamon swirl bread that you like Thanks!

    • — Jane on October 1, 2020
    • Reply
    • Hi Jane, This is really more cake than bread, and I think it’d be a little dry without the apples. I have a wonderful cinnamon swirl yeast bread in my cookbook. I’m happy to share it with you — just email me at [email protected].

      • — Jenn on October 1, 2020
      • Reply
  • Best ever recipe. So moist and delicious. My husband and I ate half the loaf with coffee. Will probably make another as the last half won’t make it thru the day. Love all your recipes 💞

    • — Linda on October 1, 2020
    • Reply
    • Wow, that was fast, Linda! So happy you and your husband enjoyed it. 🙂

      • — Jenn on October 1, 2020
      • Reply
      • I really enjoyed this quick bread/cake. The only suggestion I would make to the recipe is to have the milk eggs at room temperature. I should have known better, but not all readers will. Thanks for all your delicious recipes!

        • — Lisalen on October 4, 2020
        • Reply
  • When you click on the link from the email the ingredients are missing; refreshing or going to reviews etc causes the page to reload and then is correct.

    • — Nancy on October 1, 2020
    • Reply
  • This looks delicious! Do you think this would work to send in a care package?

    • — Michelle on October 1, 2020
    • Reply
    • Hi Michelle, I do think it would work, as it keeps well for days.

      • — Jenn on October 2, 2020
      • Reply
    • Wow! Simply wonderful……great flavor and very moist. Perfect bread/cake for the fall season and easy to put together. A keeper for sure! 🍏

      • — Lisa on October 4, 2020
      • Reply
  • Looks delicious, I wondered whether you can replace the melted butter with equal amount of olive oil please?

    • — Sylvia on October 1, 2020
    • Reply
    • Hi Sylvia, It will change the flavor quite a bit, but I think it will work. I’d love to know how it turns out if you try it.

      • — Jenn on October 1, 2020
      • Reply
  • Question: Can I substitute vegetable oil for the melted butter or will that not work? FYI, I really enjoy all of your recipes – your site is my go-to for delicious cooking!

    • — Shawn Wall on October 1, 2020
    • Reply
    • Sure, Shawn – I think that should work. So glad you enjoy the recipes!

      • — Jenn on October 1, 2020
      • Reply
  • Would I need to change anything if I added some walnuts to the sugar/cinnamon mixture?

    • — Annette Barbasch on October 1, 2020
    • Reply
    • Hi Annette, I think it will work well without any other changes. I’d love to know how it turns out!

      • — Jenn on October 1, 2020
      • Reply
  • Hi jenn
    Could I use buttermilk ,or yogurt or sour cream instead of milk.
    Thanks

    • — Dagmar Vanderkuip on October 1, 2020
    • Reply
    • I don’t recommend it here, Dagmar – sorry!

      • — Jenn on October 1, 2020
      • Reply
  • I don’t see quantities for milk or vanilla in the recipe. Please provide so I can make this delicious looking loaf asap.

    Elizabeth

    • — Elizabeth Nyland on October 1, 2020
    • Reply
    • Hi Elizabeth, I apologize – there was a weird glitch that scrambled a bunch of the ingredients. It is fixed now.

      • — Jenn on October 1, 2020
      • Reply

Add a Review or Question

This site uses Akismet to reduce spam. Learn how your comment data is processed.