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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This was delicious! Not sure why, but mine didn’t rise very much. The baking powder was in date so I’m not sure the reason. Regardless, it was amazing!
I made this cake yesterday with my trusted digital scales and it turned out great. Lovely cake and goes well with a cup of tea.
Thanks for the recipe, will be making it again.
JJ UK
Hi Jen….Made this for the second time today. ABSOLUTELY DELICIOUS. I haven’t read thru the other comments so I would like to add this…..I floured the apple pieces this time and they DIDN’T sink to the bottom of the cake….hurrah!
Love your site…thanks so much/ Nancy
Hi Jennifer, I need some advice. I don’t understand why you give the weight of an ingredient and also say levelled off or sugar packed and levelled. Surely if it’s weighed that’s all you need to do.
JJ in the UK
Hi Jan, the reason I give both weight measures and provide guidance to level off flour or pack sugar is because in the US, most people use cup measures (instead of weight) and that helps them to get the most accurate amount of an ingredient. Hope that clarifies!
I just made this made this cake and it is absolutely delicious! It’s moist, flavorful and can’t stop eating good. It was easy to make, I followed the recipe exactly but added chopped pecans to the brown sugar/cinnamon mixture because we like them but they really aren’t needed. Thanks Jen for another great recipe, I can always count on yours to be perfect.
Oh. My. Goodness. Thank you for this recipe. I made it today and everyone was over the top happy! I used honey crisp apples instead of granny smith apples and followed the recipe and it was fabulous. I will be making this again and soon!!!!
Has anyone successfully made with GF flour? If so, pls post adjustments to ingredients, etc.
Many thanks.
Hi Iris, I see that one reader commented she has made this successfully with gluten-free flour. I’d suggest an all purpose gluten-free baking flour like this one. Hope that helps and that you enjoy!
I use bobs red mill 1 to 1 gluten free baking flour. I follow her measurements exactly and turns out wonderful.
This recipe was timely. I had 2 green apples to use and had all of the ingredients on hand. It was easy to assemble. The flavor profile is very good as the recipe is written. I will add my touches the next time. I am a cinnamon lover and will add little more and try some pecans in it as other had suggested. My husband and I have enjoyed every recipe I’ve tried. Your instructions are so clear and concise. Thank you so much for sharing, Jenn!
P.s. Incidentally, I would love to find a recipe for a baked good using apple sauce. I have some left over tart homemade apple sauce from last year and haven’t found a satisfactory way of baking with it. Any suggestions?
Hi Lucie, As of now, I don’t have any recipes that incorporate applesauce. If I come across anything that looks worthwhile though, I will send it your way. 🙂
Thanks!
Delicious way to use up apples for the fall! I love that you have about a dozen apple recipes on your website, it comes in handy because we have an apple tree and need inspiration! I love the idea of this bread. This recipe holds up well with substitutions. I used oil instead of butter and about 1/3 cup maple syrup instead of the white sugar, and plain yogurt instead of milk. Didn’t bother taking out my big stand mixer— it was mixed by hand and the end result didn’t suffer. I love the texture, moist but not dense, and the delicate apple taste that comes through.
Another winner Jenn! Thanks for a great recipe! The apples on my tree are perfect for this recipe!