Apple Bread with Cinnamon Swirl
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If you love apple-cinnamon treats, this apple bread is for you. It’s soft and tender, packed with apples, and swirled with sweet cinnamon—basically fall baked into a loaf pan.
This cinnamon swirl apple bread will give you all the cozy fall feels. Packed with tart apples, it has a generous cinnamon swirl running through the center and a crisp, sugared top. Like other fall quick breads—pumpkin bread, cranberry orange bread, and banana bread—this apple bread recipe is easy to whip up and perfect any time of day.
My kids insist I ruin everything with nuts, so I’ve intentionally kept this recipe nut-free, but I think a handful of walnuts or pecans would be a delicious addition to the batter. Just be sure to let the bread cool completely before slicing—or even let it sit overnight. It stays moist for days! A special thanks to Caitlyn over at Erhardts Eat for the recipe inspiration.
“I made this recipe, and entered it in my local Apple Bake Contest in Pennsylvania that me and my sisters always enter and it won best of show!!! It’s so good! 🍁♥️”
What You’ll Need To Make Apple Bread With Cinnamon Swirl
- Sugar & Spice: A mix of light brown sugar, granulated sugar, and cinnamon sweetens the bread and gives it that classic warm, aromatic flavor.
- Wet Ingredients: Butter, milk, vanilla, and eggs add richness, moisture, and structure, creating a soft, tender crumb.
- Dry Ingredients: All-purpose flour forms the base of the batter, while baking powder helps the bread rise and stay fluffy. (For best results, spoon and level the flour rather than scooping.)
- Apples: Tart baking apples, like Granny Smith, provide a bright contrast to the sweetness and add juicy texture throughout the loaf.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
Step 1: Mix the cinnamon-sugar. In a small bowl, stir together the brown sugar and cinnamon, then set the mixture aside.
Step 2: Beat the eggs and sugar. In the bowl of an electric mixer fitted with the paddle attachment or beaters, combine the eggs and granulated sugar. Beat on medium speed until pale and creamy, about 2 minutes.
Step 3: Add remaining wet ingredients. With the mixer on low, slowly pour in the melted butter, then add the milk and vanilla. Mix just until everything’s evenly combined.
Step 4: Mix in the dry ingredients. Add the flour, salt, and baking powder to the bowl and mix on low speed until everything is evenly combined and no dry spots remain.
Step 5: Mix in the apples. Add the chopped apples to the batter and fold with a rubber spatula until evenly incorporated.
Step 6: Layer the batter and cinnamon sugar. 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, then sprinkle about 2/3 of the brown sugar–cinnamon mixture on top.
Step 7: Add the final layer and swirl. Spoon the remaining batter over top and sprinkle with the rest of the brown sugar–cinnamon mixture. Using a butter knife, make a gentle zigzag motion through the batter once in each direction to create a swirl—don’t overdo it!
Step 8: Bake and cool. Bake the apple bread 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 it cool on a rack for about 30 minutes, then use the parchment sling to lift the bread onto the rack. Let cool completely before slicing, a few hours or overnight. Store the bread loosely covered with aluminum foil on the countertop.
More Apple Recipes You May Like
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.
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Simply delicious!!! When I made it the second time I used 2 apples and put some pecans in the dough and it was even more delicious 🙂 Thanks for All your great and easy to follow recipes.
I have always been known for my pound cake – it’s what everyone has requested I bring for the last 10 years. Move over pound cake – this recipe has become the new favorite! While I love homemade soups and bread, this apple bread is true comfort food. And it’s so easy to make. Another winner.
So good! Streusel was wonderful. I added an extra quarter cup of chopped apples.
My family loved the Cinnamon Swirl Apple Bread. It was moist and very delicious. Next time I plan to make the recipe and put it in the mini bread pans to give to friends or neighbors.
I consider the Once Upon a Chef cookbook a staple in my kitchen. When I saw the latest email for the cinnamon swirl apple bread (and I saw that we were headed into a cold-snap) I knew I had to make it. Once again, the results were fantastic. It’s that feel-good warm cinnamon in the morning feeling that EVERYONE enjoys. perfect amount of cinnamon streusel-ly crunch on top and the light apple flavor(I used Honey crisp).
The family was already asking for ANOTHER loaf as they split the last slice.
Definitely one for the books!
Jenn, I have been a long standing, very loyal follower of yours and this recipe is once again a HIT! My family knows not to ask me where I get my recipes as they already know the answer off heart by now…Once Upon a Chef! Every recipe I have tried turns out amazing and you are my GO TO LADY!!! Thanks so much. This apple loaf is moist, soft and so yummy!
This is a tasty coffee cake that I would make again. Worth the time. Read carefully though, because I definitely missed the folding the apples step which made the apple distribution weird.
I made this last night and it is delicious!! When I make it next time would I be able to substitute the cup of apples for a cup of chopped walnuts? Thank you for all of your amazing recipes! 🙂
Glad you liked it. Instead of replacing the apples with walnuts, I’d suggest this recipe instead. You could halve the recipe and bake it in a loaf pan. Bake time will be different — I’d start checking it at about 45 minutes.
This was delicious. I find all the recipes on your website to be reliably delicious, and easy to make. Thanks a million.
Jenn, after seeing your chocolate chip scones recipe, when I noticed cake flour in the grocery store, I bought it. Do you recommend that for any of your bread and/or cake recipes? Or specifically scones. p.s. your recipes are GREAT and this apple bread is next on the list to make.
Hi Laurie, I think it’s best to stick with the type of flour called for in the recipe. The one other recipe that comes to mind (aside from the scones) is this rum cake. Hope that helps!
Hi Jenn,
Made this yesterday…REALLY enjoyed it. I have one question. The original recipe called for softened butter while yours uses melted. I used yours. What would the difference be using soft? I might also add some Apple Pie Spice next time….and there WILL be a next time. many thanks for your recipes. Nancy
Hi Nancy, so glad you enjoyed the apple bread! I wish I could remember why I went with melted butter as opposed to softened, but I honestly don’t recall. I never made the original recipe; I just used it as a guide and decided to go with a slightly different technique. Sorry I can’t be more helpful!