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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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!
Delicious! Thanks for the recipe.
Hi Jenn,
Is it possible to make this apple recipe parve? If it is, what would you recommend I use instead of the dairy products? Congratulations on your brilliant success with your new cookbook. Love your fresh herb salad and vinaigrette. Substituted grilled tuna for the shrimp. My family thinks I have turned into a fine cook, but it’s your fine recipes that have made the difference. Thank you.
Hi Karen, yes I think it’s possible to make this recipe parve by using either oil or margarine in place of the butter and a non-dairy milk. Also glad to hear you enjoyed the salad (and tuna sounds like a great substitute for the shrimp)! Hope you enjoy the apple bread if you make it. 🙂
Yummy recipe. Definitely more of a cake than bread though.
Loved the recipe. Can it be frozen and for how long?
Hi Heather, You can freeze this for up to 3 months but the top may not be crispy once you defrost it. (And glad you liked it!) 🙂
How long does this bread last after baking? Or has any tried par-baking this bread? I want to mail some to family across country and don’t want it to go stale.
Hi Kendra, It lasts nicely for up to 4 days. I’ve never par-baked bread, so can’t share any widsom on that.
Jenn,
Can the Cinnamon Swirl Apple Bread be frozen? If so, how long? Thank you.
Hi Elaine, You can freeze this for up to 3 months but the top may not be crispy once you defrost it. Hope that helps and that you enjoy!
Is it possible to use water instead of milk?
Sure, that should be fine. Enjoy!
Hi, does it freeze well?
Hi Silvia, You can freeze this but the top may not be crispy once you defrost it. Hope that helps and that you enjoy!
Followed the recipe exactly and it came out exactly right and delicious! Thanks!
Amazing taste. Definitely lives up to all the 5 star reviews! A new favourite for the family and a great loaf to gift.
Jenn,
I’m making this recipe for the second time today in two weeks. Both times, there seems to be a lot of moisture in the bottom of the pan and cake when I remove the parchment paper. Is this normal? It seems to go away after the cake is sitting on the rack for a bit. It didn’t affect the cake the first time I ate it as it disappeared quickly as it was delicious.
Hi Ilene, Because you spray the bottom of the pan with nonstick spray and then spray the parchment sling, it’s normal for it to look a little wet when you first remove it. And glad you enjoyed it!
Jenn
I made this recipe when I was having guests stay with me for graduation weekend. It was absolutely delicious, as all your recipes are. I’m anxious to try this with peaches as another reviewer mentioned. I know this recipe will become a part of my regular rotation of your recipes for delicious desserts.
So excited to make this! Would a 9×5 loaf pan work for this recipe?
Hi Maria, I think it would be pretty flat in a 9 x 5-inch loaf pan, so I’d increase the recipe by 1.5. The cook time will be a bit longer; I’m guessing 60 to 65 min. Please LMK how it turns out!
I made this bread this morning, and while I changed it a bit, it came out very well and tastes delicious.
I didn’t bother using the parchment paper — I simply greased and floured the pan, as I’ve been doing for many years. When the bread was cool, I turned the pan over and the bread slipped out right into my hand, with no sticking.
I had a couple of MacIntosh apples languishing in the fridge for some time and wanted to use them up — thank God apples keep so well — so that’s what I used rather than the Granny Smith.
I didn’t make it as a swirl bread either. I just dumped everything into one bowl, mixed it up, and poured it into the pan.
I don’t typically time things, so I can’t say how long I baked it. I tested once, but put it back for another 10 minutes or so, It came out perfectly browned and looks just like Jenn’s photo.
It tastes wonderful, nice and cinnamon-y, and the apples add a nice bit of moisture. However, the one thing that I would say is that, made this way, I think it needs to have raisins as well as the apples. The bread is good as is, but it seems to be missing something. If I were to make it this way again, raisins would definitely go in.
If you had to use a glass pan with the size you recommended, or a metal that is a little bigger – which one would you go with? Thanks! Can’t wait to make this … I know it is going to be perfect:)
Hi C, I’d go with the glass pan as it’s the right size — just keep an eye on it and reduce the heat by 25°F if it looks like it’s starting to brown around the edges. Enjoy!
Absolutely delicious!!!
Another amazing recipe! Made it yesterday night and it’s already almost gone this morning, I have to hide it from my roommates next time I make this! A little taste of Fall during Spring. Thanks Jenn!
This is the best ever!!!!!!!!!!!!! Honestly the best thing I have ever made. It takes like 20 minutes after you have made it a few times. My family of 4 (keep in mind 1 of them is only allowed to have 1 slice a day) eats it all within 5 hours after I make it. It is a family (and friend) favorite. I really suggest making it!
I cut it after 30 minutes
THIS REALLY IS THE BEST BREAD EVER! it stays so moist for the next days, and is packed with flavor. Tasted like coffee cake upgraded to the next level with apples. Make this now.
I made this bread yesterday and it is delicious! Very flavorful and moist, just like I like it. My husband is already telling me we are getting low and I should make more.
My family loved this bread. Definately will be making this again.
I just made this and it smells amazing!!!! It says to wait at least 6 hours before cutting! I can’t… I have no will power! What will happen if I cut after and hour??? 😬 I’m really fighting my urge to devour it right now 🤪
Hi Kristi, You can slice it after just a few hours. 🙂
Just made this this morning was SUPERB!! Only had skim milk so used 1/2 & 1/2 and it seemed to work just fine! Family said one of the best things I’ve made! Thank you!
OMG! My new happiness food in a loaf! I added half a cup of raisins to the loaf ‘cause I adore raisins. My husband and I both declared this absolutely awesome.
Oh Jenn! I had just made your absolutely amazing Late Summer Plum Cake (even though it’s February) and we LOVE it!! First time. Then decided that since the oven was on, make the Apple Cinnamon Swirl Loaf. And I royally messed it up. Probably too excited about the Plum One, I didn’t make the sugar/cinnamon mixture for the middle and top of the cake. Instead, just incorporated that sugar and cinnamon into the cake mixture and ignored the second sugar measurement on the list. It wasn’t until I came to pouring the batter into the pan that I realized my mistake. I’m writing to tell you, that despite all that, it’s still a lovely cake/bread! Probably doesn’t taste the way it’s supposed to, but it will next time.
Hi Joy, glad to hear you enjoyed the plum cake and, despite a few missteps, this one turned out nicely as well! 🙂
From the reviews, this bread disappears very quickly, can this recipe be doubled?
Sure!
This recipe is delicious!! I didn’t add vanilla because I used vanilla macadamia nut milk, but that was the only modification I made the first time. Everyone in my family loved it! So tender and a perfect balance of sweetness. Lovely. I have a second loaf in the oven now where I swapped the apples for peaches.
Bread was excellent! I shredded the apples instead of chunks because my kids don’t like chunks of apples in their bread. I also used dark drown sugar and didn’t add nuts. The bread was great and my kids devoured it! Will make again.
Made this last night…it’s gone! I was hoping to come home after work for a slice and the husband, daughter and very picky eater son had wiped it out. Guess I’ll be making another one. Thanks for the great recipe!
I’ve made this twice already because of how good it is! My husband, who is not really fond of desserts, ate it! I am so happy that he ate what I baked. Everything was perfect. My baking time was 60 minutes though. I am finally very confident of bringing something I baked myself to our family’s get-together. I am staying here at your site; will look around for more to try baking and/or cooking. With this recipe, I am very sure that your recipes are the best. I also love the very detailed step-by-step instructions, too! Thank you so much for making me feel like a real baker! 🙂
I have been a fan of yours for some time now and everything I mean EVERYTHING has come out delicious. I recently made your Cinnamon Swirl Apple Bread and doubled the recipe following the recipe exactly. I froze the 2nd one and it was just as delicious as the one I did not freeze and actually the top was still crunchy. It’s really important to let it cool completely after baking though and the longer it sits, the more moist it becomes. Another winner Jenn. Thank you.
Super easy recipe and delicious. Not too overly sweet. I was out of butter, so I substituted coconut oil instead. It still came out delicious and the texture was still great.
LOVED this. Sweet, moist, delicious!
I volunteer once a week for a food rescue and delivery organization. Every Tuesday, I bring in a baked treat. I’ve made this bread several times and everyone loves it. Whenever I need to find a treat, I always come to your website. I’ve never been disappointed!
That’s so nice – I’m sure the recipients appreciate getting a sweet treat!
I made mini loaves of these for the principals in our school district. They were such a hit several people asked for the recipe. Quite easy and great for all the apples we pick each fall.
Do you remember how long you baked your mini loaves? Thanks in advance
Another AMAZING recipe! This is super easy and delicious. Will definitely make again.
This is my new go-to recipe for a quick and incredibly yummy desert, any time of the day. The recipe as written is terrific. I add more cinnamon, just my personal preference. I’ve tried replacing the vanilla with rum, which adds a festive touch. This loaf lasts well in the fridge.
Made this cake for friends during the holidays. Excellent, moist bread especially heated up.
Won’t waste words on this….just make it, exactly following directions and ingredients.
No tweaks! It’s perfectly delectable and you will be so pleased with the results.
This is my second time making it, and it’s been a hit with me and my husband both times! The only change I made was instead of 2/3 and 1/3 batter division, to do 1/2 and 1/2 because with the other measurement I usually have a very thin layer of batter at the top (I am not great at eyeballing the 2/3 and 1/3 measurement clearly). I also don’t use non-stick cooking spray and it turns out fine – does not stick to my USA Pan loaf pan.
This is the most delicious bread and very very forgiving! I have made it at least 50 times in the past 6 months and have gifted it to neighbors friends and family who have all loved it and asked for the recipe. I have forgotten to add the apples once and it still got rave reviews as a “cinnamon swirl bread”!!