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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Hi Jen,
Can you tell me how to make this in 6inch mini loaf pans? Like the temperature, time, and the amount to add to each pan.
I love your recipes. Thanksgiving was a great hit due to your recipes. I will always from hereon be using your stuffing, sweet potato strudel, and mashed potatoes. Loved it and super easy. Thank you so much.
Hi Ranjini, I suspect that this would make two mini loaves so I’d divide the batter evenly into the 2 pans. I’d keep the oven temp the same; bake time should be a bit shorter but not sure by how much so I keep a close eye on them! Also happy to hear that several of my recipes made it onto your Thanksgiving table and that they were a hit. 🙂
Just made this today. I decided to make two mini loaves and feel that was a mistake. They are not very high “cakes” and it was quite difficult knowing how to separate the batter properly. They came out good and tasted lovely but just not as nice as it would have been as a single loaf. The bread is not very sweet but the topping makes it delicious.
Thank you for another hit, Jenn. Our friends think I’m an amazing cook – your recipes rock! I made two of these bread/cakes at the same time – one as a present for a friend’s birthday, the other served for breakfast the day after Thanksgiving. Not only RAVE reviews but people kept searching for any wayward crumbs. This is a keeper! I used Granny Smith apples, which had a magical pudding mouth-feel. I miscalculated how much batter to add to the pans before adding the sugar-cinnamon combo layer, which resulted in not enough batter coverage before adding the remainder of the sugar-cinnamon combo – but they still turned out beautifully.
You’re a culinary goddess!!!
Could this be made into muffins?
Sure, Polly. I’d bake them at 350 for 20 to 25 minutes. Please LMK how they turn out!
OK. Not enough apple taste, and a little too much cinnamon and sugar. There are better apple cake recipes.
This is a “bread” and not supposed to be super sweet. I love this cake! Plan to make some tomorrow to give as gifts.
Delicious! I made this yesterday. Not only did the kitchen smell wonderful my husband gave it a ten thumbs up. The Honeycrisp apple I used rendered just under two cups and it worked out fine. I would love to try this in a bundt pan, would I just double the recipe, and what do you think the baking time might be? Thanks for this amazing recipe and it will go into my regular rotation!!
Glad you enjoyed it! I’ve never made this in a bundt pan so it’s a guesstimate, but I’d say it would take 60 to 75 minutes to bake. Please LMK how it turns out if you try it!
I just made this recipe and used the advice to increase by half to bake in a larger pan…it works. I didn’t have light brown sugar but dark worked fine. Just nibbled a cooled slice and it is so yummy. (If you haven’t tried Jenn’s French apple cake, you have to!) I wish I could put a pic in here to share…looks great.
so to confirm, you made this as directed plus half in order to make cake/bundt size? I’m wanting a bundt size, thanks Susan
Delicious! A great make ahead! It was more like a cinnamon bread though. Could I add more apple or a different variety (I used Granny Smith) for more apple flavor?
Thanks
Hi Elizabeth, I wouldn’t recommend any additional apple but you could try a different variety like Granny Smith. Please LMK how it turns out if you try it!
Thanks Jenn, I will let you know. FYI This is a go to website for inspiration
just made this and it’s wonderful! i used two pretty small gala apples and it still wasn’t too sweet. perfect for fall 🙂
Would almond milk be ok to use?
Sure. 🙂
It turned out amazing!! As do every recipe I’ve made from Once Upon a Chef. (which is A LOT). My son, who’s perpetually asking me to make simple banana bread, quickly declared this as new all time favorite. Followed recipe to the T. Perfection!