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This amazing Apple Bread is the most delicious taste of fall. With the flavors and warmth of sweet baked apples and cinnamon, it will fill your home with fragrance as it bakes!
Have you been apple picking yet this year? If you’re like us, you have more apples than you know what to do with by mid-September.
I’m taking advantage of the flavors of fall and incorporating them into all of my recipes! This Apple Bread is fragrant, moist and delicious.
Even better, it’s SO easy and made with just a few simple ingredients you already have on hand!
I am a bit of a quick bread devotee, or a connoisseur if you will. I’ve shared countless quick bread recipes, including a classic sweet bread, apple cinnamon bread and brown sugar bread that have been baked over a million times.
I’ve got a quick bread guide that will walk you through each and every recipe in my line-up, along with tips and tricks to enhance your baking experience!
Apple Bread is an incredibly moist quick bread, because the moisture from the apples bakes right into the loaf, creating a spongy texture you’ll crave! It’s swirled with delicious cinnamon and sugar for added fall flavor.
This apple cinnamon loaf is an easy made from scratch quick bread without yeast! It’s foolproof and takes just 10 minutes from mixer to oven – not to mention that it requires just pantry staple ingredients.
How is that for easy?
It yields six mini loaves (or 2 1 pound loaves), making it great for both indulging and gifting! It has a tender crumb and can be served for breakfast, snack or dessert! No judgement here!
It remains fresh for days making it perfect for entertaining as well. I love whipping up a few loaves before friends come to visit. It’s so amazing straight out of the oven but as I mentioned before, stays fresh for days!
It’s so good we don’t even talk about the calories in Apple Bread. As it bakes it fills your home with the most amazing around and doubles as potpourri.
It is so simple to throw together. It requires just a few minutes of hands-on time, and the only thing not in your pantry is those pretty seasonal apples!
You’ll notice it’s a no yeast quick bread which means all the flavor without the fuss!
*For full measurements of ingredients, be sure to head to the printable recipe at the bottom of this post!
Table of Contents
Apple Bread Ingredients
- Sugar – Yes, this is a sweet bread! Classic, granulated white sugar is all you need.
- Flour – I use a traditional flour for baking, and I prefer bleached flour for a little finer grain. (Side note- do you know the difference between bleached and unbleached flour? Interesting!)
- Baking Powder – all baked goods need a leavening agent. Be sure to check the dates on your baking powder- a good rule of them is to replace every three months!
- Salt – adding a little salt to balance the sweet is essential for baking.
- Eggs – That moist, fluffy quality we love in quick breads is thanks to quality eggs. All of my recipes call for large eggs.
- Milk – milk helps to retain moisture in this quick bread. You can use any type of milk- we generally have 2% in the fridge and it works well!
- Vegetable Oil – I prefer a basic vegetable oil for my quick breads so as not to alter the flavor.
- Cinnamon – it’s the ultimate yin to the yang of apples! Don’t skimp on ground cinnamon in this recipe! Sure you could make apple bread without cinnamon, if you prefer.
- Diced Apple – Any apples will do, but Jonagold, Honey Crisp, Braeburn, and Pink Lady are all great for baking.
Variations
- Add a Glaze – Drizzle or cover in Basic Glaze, Cream Cheese Glaze or Apple Pie Glaze to turn this quick bread into the ultimate dessert! You can even drizzle it with a little Salted Caramel Sauce.
- Add Nuts – Candied Nuts, walnuts or pecans are a delicious addition.
- Mulling Spices – add a teaspoon of ground mulling spices to your bread for an extra dose of cozy flavor and fragrance.
- Add a Topping – Simply combine cinnamon, brown sugar, flour and butter until crumbly and add just before baking.
Make it Healthier
- Replace half the oil with unsweetened apple sauce.
- Eliminate the cinnamon sugar mixture on top.
You can find my full list of baking substitutions here.
How to Make Apple Bread
- Prep – Preheat oven and grease loaf pans.
- Combine Dry Ingredients
- Combine Wet Ingredients (in a separate mixing bowl)
- Combine – Incorporate dry mixture into wet mixture until just combined.
- Pour into greased loaf pans.
- Add Apple Mixture – Sprinkle the cinnamon sugar topping mixture onto the loaf to give your Sweet Bread that delicious, moist fall flavor.
- Bake! It’s SO easy!
No bread machine required! It’s as simple as mixing, baking and enjoying!
Tips
Alternative Baking Ideas
- Large Loaves – Don’t want 6 miniature loaves? You can also make this Sweet Bread recipe in 2 – 1 pound loaf pans or cut the recipe in half for just 1 loaf pan and bake 50 minutes or until it passes the toothpick test.
- Make Muffins – If you prefer to make them into muffins, just grease miniature muffin tins and fill each to 2/3 full. Bake 12 minutes.
- Make it Ornate – Alternatively, you can also bake it in an ornate loaf pan with the same minimal effort!
To Store
- At Room Temperature – Store quick bread in a sealed plastic bag or covered in saran wrap at room temperature for up to 2 days.
- Refrigerate – Store in an airtight container refrigerated up to 5 days.
- Freeze – Freeze loaves or slices by wrapping them tightly in heavy foil or plastic wrap. Then place them in freezer bags (I like to do at least 2 to prevent freezer odors from seeping in), and freeze for up to 3 months. Bring to room temperature on a countertop or allow to thaw overnight in the refrigerator. Slice and serve to enjoy. You can even warm it up to get that just out of the oven flavor!
For more tips and tricks to store quick breads and keep them as fresh as the day they were baked, don’t skip How to Store Banana Bread.
Gifting
During the holidays, Michael’s offers miniature ceramic loaf pans for just $1. I always stock up on them in white to use throughout the year. They are more durable than paper loaf pans and make a beautiful gift.
To gift apple bread, you can use six miniature loaf pans when you make this apple cinnamon loaf.
This recipe yields six pretty little loaves, if you’re willing to share!
Once they cool, you can wrap with a ribbon or in cellophane.
For more presentation ideas you can get your copy of my 10 Easy Sweet Bread Ebook here.
Are you loving the fall flavor of apple everything as much as we are? You need to check out my detailed apple baking guide– it’s full of tips, tricks and the BEST apple treats!
What’s your family’s favorite way to enjoy apple season? If you try this delicious apple bread, apple loaf cake or whatever you’d like to call it, I’d love to hear from you! Please come back and leave a review.
Thanks so much for joining me for fall baking, I always love hearing from you!
Need help with baking conversions? Check out my Essential Measurement Conversion Chart.
More Quick Bread Recipes
If you love this apple loaf cake recipe, you’ll love all my seasonal quick breads!
Did you make this? Rate the recipe and tag me on social @julieblanner!
Apple Bread
This apple cinnamon bread recipe yields 6 mini loaves, making it great for both indulging and gifting! It’s a foolproof no yeast quickbread that takes just 10 minutes from mixer to oven requires only staple ingredients. How is that for easy fall flavor?
Ingredients
- 2 cups white granulated sugar
- 4 cups all-purpose flour
- 2 tablespoons baking powder
- 1 teaspoon salt
- 1 tablespoon cinnamon
- 2 eggs
- 2 cups milk
- 2/3 cup vegetable oil
- 1 large apple diced and peeled
Topping:
- 2/3 cup white granulated sugar
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 350 degrees.
- Combine sugar, flour, baking powder and salt. Set aside.
- Beat eggs, milk and oil until just combined.
- Gradually add dry mixture to wet until just moist.
- Add apple and cinnamon.
- Grease baking dishes and pour mixture an inch below to the top to compensate for rise.
- Combine cinnamon and sugar.
- Spoon topping onto each loaf and swirl in with a knife.
- Bake 40 minutes or until a toothpick comes clean.
Tips
Substitutions
- Milk – Whatever you have on hand from skim to whole milk, even almond milk to make it dairy free.
- Vegetable Oil – Canola oil or melted butter can be used in a pinch.
- Cinnamon – it’s the ultimate yin to the yang of apples! Don’t skimp on ground
- Apples – Jonagold, Braeburn
Variations
- Add a Glaze – Drizzle or cover in Basic Glaze, Cream Cheese Glaze or Apple Pie Glaze to turn this quick bread into the ultimate dessert! You can even drizzle it with a little Salted Caramel Sauce.
- Add Nuts – Candied Nuts, walnuts or pecans are a delicious addition.
- Add a Topping – Simply combine cinnamon, brown sugar, flour and butter until crumbly and add just before baking.
- Make it Healthier –Replace half the oil with unsweetened apple sauce and eliminate the cinnamon sugar mixture on top.
Alternative Baking Ideas
- Large Loaves – Don’t want 6 miniature loaves? You can also make this Sweet Bread recipe in 2 – 1 pound loaf pans or cut the recipe in half for just 1 loaf pan and bake 50 minutes or until it passes the toothpick test.
- Make Muffins – If you prefer to make them into muffins, just grease miniature muffin tins and fill each to 2/3 full. Bake 12 minutes.
- Make it Ornate – Alternatively, you can also bake it in an ornate loaf pan with the same minimal effort!
To Store
- At Room Temperature – Store quick bread in a sealed plastic bag or covered in saran wrap at room temperature for up to 2 days.
- Refrigerate – Store in an airtight container refrigerated up to 5 days.
- Freeze – Freeze loaves or slices by wrapping them tightly in heavy foil or plastic wrap. Then place them in freezer bags (I like to do at least 2 to prevent freezer odors from seeping in), and freeze for up to 3 months. Bring to room temperature on a countertop or allow to thaw overnight in the refrigerator. Slice and serve to enjoy. You can even warm it up to get that just out of the oven flavor!
Video
Nutrition Information
Calories: 118kcal (6%), Carbohydrates: 20g (7%), Protein: 1g (2%), Fat: 3g (5%), Saturated Fat: 2g (10%), Cholesterol: 7mg (2%), Sodium: 56mg (2%), Potassium: 81mg (2%), Sugar: 12g (13%), Vitamin A: 30IU (1%), Vitamin C: 0.2mg, Calcium: 38mg (4%), Iron: 0.6mg (3%)
Estimated nutrition information is provided as a courtesy and is not guaranteed.
Anonymous says
I really like your recipes, presentation, family stories and you. I’d love to adopt you!!!
Julie Blanner says
Oh gosh, you are too kind! Thank you for following along!
Loretta says
I made this apple bread today and was very happy with the way it turned out. I did add an extra apple to the batter and it was delicious. Definitely a great little gift in its own container.
Julie Blanner says
Thank you for sharing! Happy Holidays, Loretta!
Miriam says
How big are the baking dishes supposed to be?
As for a standard loaf pan, there is no single standard. 8-inch or 9-inch?
Julie Blanner says
2 1 pound loaf pans or a 1.5 pound loaf pan.
Cristina says
Can I incorporate apple butter in this instead of (or in addition to) the apples and cut some of the granulated sugar out? Not sure how it would turn out but just trying to think creatively with what i have 🙂
Julie Blanner says
I haven’t tested it, sorry! You can just make it as cinnamon bread though if you prefer.
Kim says
Your notes about the apple cinnamon mini loafs says to decrease the butter by half to make a healthier version. However, your recipe does not list butter as an ingredient. I planned to make this later today and want to make sure I have it correct. Thanks.
Julie Blanner says
Oh gosh, my apologies. Oil. They’re interchangeable. I’ll correct immediately.