Apple Bread with Cinnamon Swirl
This post may contain affiliate links. Read my full disclosure policy.
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.
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Jenn,
I did make this using peaches – turned out great. I used 1C of very ripe South Carolina peaches (the best!) from 1 1/3 peaches and added about 1 heaping teaspoon of finely chopped crystalized ginger (idea from another recipe using peaches.) Next time I will go with 2 peaches and a bit more ginger, but without those changes, it was still delish!
So glad it came out well with peaches — thanks for letting me know!
Have made this several times and love it. I’m wondering if I could make it with peaches. What do you think?
Sure, I think peaches would work here. I’d love to hear how it turns out with peaches!
Love it! I’ve been trying different apple bread recipes and this one is the best!! ❤️❤️
Hello Jenn
Can the apples be left out? Diet restrictions.
Thank you
Hi Mary, technically it’s doable, but the apples provide some moisture so I worry that it would be a little dry. If you try it, I’d love to hear how it turns out!
Can this be doubled and made in a Bundt pan? Looks lovely. Thanks!
Hi Eileen, I’d be nervous it would stick – sorry!
Hi Jenn,
All your recipes are amazing! Can this bread be frozen?
Thank you.
Hi Denise, Yes, you can freeze this but the top may not be crispy once you defrost it. Hope that helps!
This bread is absolutely delicious!
This recipe rocks! It’s become my husband’s “request” snack. I’ve finally converted him from banana bread. Lol. Every one of your recipes that I’ve tried is a keeper so far. I’m a collector of cookbooks (got both of yours) and a pretty good home cook. Your recipes are easy to create and so delicious! Thank you.
💗
Thank you for this delicious recipe, and thank you for offering a metric conversion, too.
I’ve made this twice now; the 2nd time I made 2 adjustments that I think helped. (1) I macerated the apple pieces in lemon juice with a dash of cinnamon and a dash of nutmeg. (2) I doubled the cinnamon/brown sugar topping (next time I’ll do 1.5 – double was too much).
This is delicious and surprisingly not sweet. Definitely a keeper.
This was so good! I accidentally baked this at a much higher temperature but it was still amazing. Will definitely be making this again (after double checking the oven temp).
I made this yesterday and had it this morning. Delicious! Very moist and the apple mixed in made it really tasty. I’ve made several of your breads and muffins but this one is the winner. Will make again as soon as I have another apple.