Cinnamon Swirl Apple Bread
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This lovely apple bread has a generous cinnamon swirl and crisp sugared top.
This cinnamon swirl apple bread will give you all the fall feels. Chock-full of tart apples, it has a generous cinnamon swirl running through the center and a crisp sugared top. Similar to other fall quick breads, like pumpkin bread or cranberry nut bread, it’s easy to throw together – and it’s really just a cake baked in a loaf pan.
My kids claim I ruin everything with nuts, so I’ve intentionally left 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!
Table of Contents
What You’ll Need To Make Cinnamon Swirl Apple Bread
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.
Beat the eggs and 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.
Mix on low speed until evenly combined.
Add the apples to the batter.
Fold with a rubber spatula until evenly incorporated.
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.
Sprinkle about 2/3 of the brown sugar-cinnamon mixture on top of the batter.
Spoon the remaining batter over top.
Sprinkle the batter with 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 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.
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.
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Cinnamon Swirl Apple Bread
This lovely apple bread has a generous cinnamon swirl and crisp sugared top.
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 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.
- 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
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- 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.
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Sugar and spice and everything nice! This I’ve made this apple bread four times already and it’s turned out perfectly each time with a moist inside and crispy cinnamon-sugar top. Can’t beat baking simple ingredients into something this good! Your cookbook and website are always the first places I look for recipes and I haven’t been disappointed!
Made it with more apples ( 3 decent size apples) and added handful of chopped walnuts- best apple bread ever!!!
Very easy to prepare, I love this for it’s simplicity to prepare! My family equally loves this for a sweet treat after school!
Again! Your recipes are always the best ! This is an amazing bread and the family DEVOURED it! Thank you!!!
I have made this recipe exactly as written and, once, I forgot the apples. It was fantastic even with the omission. It has become a family favorite!
This is ‘the thing’ to bring along if you are visiting someone- for an hour to overnight. It is perfectly proportioned, and could either fit in to what is planned or frozen.
I’ve been making this wonderful bread since the first time you posted the recipe. As others have said, it makes the house smell delicious and the bread just couldn’t be any better! I have never had any of the problems described by others, except one person who said it was so crumbly that she had a difficult time cutting it into a slice. I would suggest that she tried to do that before the bread was totally cooled. Yes, the aroma is enough to make waiting difficult, and my husband never does, but just keep in mind that it will slice just fine when cooled. The parchment sling is a great idea and something you have used in other recipes, and it is a must. Thanks for a wonderful recipe. It is great along with a dinner, as a snack, or as a dessert. (Or, as evidenced by my husband’s behavior, is appropriate warm, cold or in between, at any time of the day or night!)
I made this quick bread yesterday and it turned out great. It came out very moist and tender, with a lovely sugary crust. It wasn’t too sweet, great for a mid-morning snack with a cup of coffee. Will be adding this recipe to my regular rotation.
I have tried other breads of this consistency before to no avail. That was not the case with this one. It was amazing the first try. I was a little nervous about my swirl when I was putting it together as the one zig-zag in each direction didn’t look like much originally, but I was so glad I restrained myself when we cut into the loaf. It was perfect just as written.
great recipe i make this for weekend company and get raves
I made this apple bread to bring to a brunch and it was a huge hit! All the yummy fall flavors wrapped up in a little loaf pan. Delicious with tea & coffee or have served it as dessert with vanilla ice cream and a drizzle of salted caramel! I love Jenn’s recipes, they’ve never disappointed (and have made a lot of them, always to raves from my foodie family).
Delicious! It is very moist. My family loved it.
The apple cinnamon bread is delicious, getting a rave review from my husband. The directions were easy to follow. It did take longer to assemble than indicated, maybe because it was the first time I made this recipe. It also took longer to bake by 8 minutes. The results were well worth the effort. Definitely will make again, and again.
This is the best loaf I have ever made! When you first posted the recipe I tried it right away and it came out perfect. I have shared the recipe with family and friends and it is now a favourite of everyone I know. Thank you for another amazing recipe.
I am obsessed with this recipe. The crumb is super moist and delicious, and the bites of apple go perfectly well with the cinnamon flavor. I had a family recipe that I used to use to make cinnamon apple bread and this has since replaced it. I have made it twice in two weeks, and both times it was gobbled up by our family within 2 days. I will definitely be making this much more in the future. The only change I made was that I whisked everything by hand, which was quite easy as the butter is melted and doesn’t need to be beaten too much. I otherwise followed the recipe exactly. Highly recommend!
Another keeper recipe! I made this cinnamon apple bread two times and both times it turn out great. Thank you Jen!
My husband and I enjoyed this bread very much. We enjoyed it with our morning coffee. It was easy to make and a nice way to use an apple that has been in the fruit bowl awhile. Thank you!
This bread is a favorite! Freezes well, and never fails to delight.
This bread is delicious and easy to make. I have made both a regular size loaf and also small loaves which I have frozen. So nice to have something to bring out of the freezer….yummy!
Omg! So very good! And easy, too!
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!
Just made Cinnamon Swirl Apple Bread. It isn’t too sweet and was so moist! I will be making this again for sure! It’s pretty too.
This is such good bread. I found it just a bit tricky to get the layers right — next time I won’t put quite so much batter on the bottom so the layers are more 50/50 — I think that’ll make it a little easier to get it in and out of the toaster. But the taste is sensational and it lasted for more than two weeks in the refrigerator. Thanks, Jen.
It was amazing. was a big hit. so moist.
This was amazing! Followed recipe exactly and it was perfectly moist and a huge hit!!
Made this several times and it’s always great.
Recipe from heaven! This bread is is so incredibly good. I would describe it as the best coffee cake ever. I used super sour apples that were not good to snack on and it tasted amazing! I would use a tad less brown sugar next time but wow oh wow. Just a WARNING…. you WILL eat way too much of this.
Wow! What a fantastic bread. I made it as a last minute addition to my meal. My family loved it. Ten stars!!!
The cinnamon swirl apple bread was delicious. Just before mixing in the apples my husband asked if I would add cranberries and nuts.
I typically like to try a recipe unaltered before reviewing but the additional ingredients sounded good so I went ahead and added a scant 1/2 cup each of chopped dried cranberries and chopped pecans. It turned out perfect. Thanks for the recipe.
“Let the bread cool completely before slicing “- LOL! In what universe would that ever happen? Made this bread yesterday and as usual with your recipes it was a huge hit. The house smelled amazing while it was baking and it was all I could do to keep my husband away from it while it was still cooling in the pan! The bread is extremely moist, the cinnamon swirl is perfect and was even better with a dollop of sweetened whipped cream!
I’ve made this 3 times and it is consistently awesome!! So moist and flavorful and easy to make. Made 2 loaves Christmas morning, one without walnuts because I forgot! Both were delicious although I prefer with the nuts. The second loaf was going to be frozen – it didn’t make it! We love this bread!
Love this! Have been wanting a good apple bread recipe. This is it! Moist, not too sweet, lovely topping. Will make it again.
Another winner Jen! Just made your fabulous cinnamon bread and it did not disappoint.
The apple adds a hint of freshness that takes it over the top! Thank you for another great recipe that makes me look like a rockstar!
HI, I have been loving your recipes and tried a few dinner dishes and loved them all. Today I tried the cinnamon swirl apple bread and it was very thick in the batter and then once cooked extremely crumbly. (I could barely cut it into a loaf slice). What did I do wrong?? I followed this exactly as written. I am not much of a baker but this looked simple. help? Leah
Hi Leah, This bread should be very moist. Is it possible you made a measuring error or inadvertently left something out?
Hi Jenn
Loved your French apple cake recipe and would like to try making your apple bread this weekend.. I was just wondering – can I use light brown sugar instead of granulated? Thanks
So glad you like the French apple cake! For the most predictable results, I’d stick with granulated sugar here. Sorry!
I have made this a few times already and the family loves it. It is the perfect apple bread recipe. I just now have to double the recipe whenever I make it because the first loaf is gone before it even has a chance to cool for the 30 minutes! Definitely a keeper. Thank you Jenn!
It is delicious. Can the recipe be doubled?
Glad you liked it! Yes, you can double it and make two loaves.
I doubled the recipe and it made two beautiful loaves!
This recipe was delicious!
I did make some changes however
1.Substituted goat milk kefir instead of milk
2.Added extra 1/2c of chopped apples
3.Added 1/2c of raisins
4.Used a 6×91/2 Bread pan (clesest I had)
5.Lightly greased bread pan with Ghee (no parchment paper)
Turned out perfect- Moist and crumbly texture, so so tasty!! Just enough sweetness.
Hi Jenn
I have made several of your recipes and they always turn out great…however, this one didn’t and I’m not sure why. The apple loaf tastes good, but it didn’t rise at all. I measured everything accurately, I checked to make sure my baking powder is still active, and I did not overmix….
The only thing I did differently was I used the standard Paderno loaf pan 9.25 x 5.25 inches (I didn’t have one that was 8.5 x 4.5). Any idea of what could have gone wrong?
Ann
Hi Ann, I feel confident that it was the size of your loaf pan. Although the difference between what the recipe calls for and what you used seems small, it has a big impact on the height of the bread.
Thanks, Jenn – I will try again (just ordered a 8.5 x 4.5 pan).
This is fantastic! I’ve made it a bunch of times. Didn’t peel the apples since I don’t mind the peel, and it worked great — they were soft and unnoticeable. The cinnamon swirl is very tasty. Decreased the salt by nearly half since I was using salted butter. Some variations I’ve tried: dairy free with Earth Balance for pan greasing and melting into the batter (it was great) and swapping the apples for fresh cranberries and adding a couple handfuls of chopped pecans (also superb). In my experience, if you end up with more than a cup of apple chunks due to the size of the apples you’re using, you may need to increase baking time.
Hi. Will this work with skim milk? Thank you
Sure, Lori. Enjoy!
Can I use skim milk?
Yep 🙂
I made a loaf using Splenda granulated sugar and Splenda brown sugar 1/4 cup of each instead of the 1/2 cup of regular called for and it turned out perfectly delicious and tasted the same as the regular loaf. My family didn’t even know I used Splenda. I did this because my husband is a diabetic and loves his sweet every now and then. Thank you for sharing this recipe. 5 star in my book👍