Apple Bread with Cinnamon Swirl
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This delicious apple bread has a generous cinnamon swirl and a crisp, sugared top. It’s easy to make and the perfect cozy fall treat.
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
- Light Brown Sugar: Adds a rich, caramel-like sweetness and depth to the cinnamon swirl. When measuring brown sugar, always pack it tightly to eliminate air pockets.
- Cinnamon: Provides a warm, aromatic spice that infuses the bread with classic cinnamon flavor.
- Eggs: Bind the ingredients together and contribute to the bread’s structure and moisture.
- Granulated Sugar: Sweetens the bread and helps with browning.
- Butter: Adds richness and a tender crumb to the bread.
- Milk: Moistens the batter and helps achieve a soft, tender texture.
- Vanilla Extract: Enhances the flavor of the bread with its aromatic richness.
- All-Purpose Flour: Provides the foundational structure for the bread. To ensure accuracy, always measure flour by spooning it into the measuring cup and leveling it off—it makes a difference!
- Baking Powder: Acts as a leavening agent, helping the bread rise and become fluffy.
- Tart Baking Apples: Contribute a tart contrast to the sweetness and add texture to the bread. Granny Smith apples are ideal.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
In a small bowl, stir 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 whisk 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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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.
Comments
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OK, I need to work on the swirl, but it got raving reviews 2 weeks ago. Today I was asked if I could bring it for dessert to a gathering. Simple yet phenomenal texture and taste. This one’s going to my permanent Recipe Collection.
Thank so much!
I followed this recipe exactly and it turned out delicious!! Amazing recipe, makes the house smell so good! I always can count on Jenn for fail-proof recipes. Thank you!
We loved the taste of the loaf but had some issue with baking. I used two smaller MacIntosh apples and grated them and made 1 cup full of shredded apple . I believe there was too much moisture because it took 70 minutes to bake then I left it in the oven for another 5 minutes but it was still too moist inside though we ate it anyway because it was so yummy! I used a 5 1/2″ by 9″ loaf pan. I think next time I will do 1/2 cup of shredded apple instead or reduce the amount of milk a bit. (I think shredded will give it more of an apple taste than chopped). Anyway, we will keep testing. I also added some pecans and we liked the addition.:)
Hi Dee, Sorry you had a problem with this! I don’t recommend shredding the apples. I’m confident that they added too much moisture to the bread. To ensure a good result, use an 8 1/2 x 4 1/2“ loaf pan and finely dice the apples instead of shredding them. Hope you have better luck next time around!
I added a half cup of chopped roasted pecans, and otherwise followed the recipe. Delicious!
I’ve been baking for more than 50 years, and this recipe is by far the best apple bread I’ve ever made! It’s easy and so delicious. We recently stocked up on honey crisp apples from a local orchard, and I’ve made this delightful treat three times in a week! Thanks for sharing this, it’s in my permanent rotation of sweet treats now.
I can’t give a star rating because I did something wrong, so I’m here looking for advice first. I baked the loaf exactly as instructed. It came out very underdone in the center and bottom. Only the first 1/4 and last 1/4 of the loaf was baked well. I put it in the oven for longer, in 5 minute increments, covering cinnamon top with a piece of foil to avoid burning, and it never baked through. I even tried to flip it upside down, since the raw batter was at the bottom and center. No luck. The 1/4 that did bake correctly were the bomb diggity and I shamelessly ate around the raw bits. The only thing I can think of is perhaps I chopped up the apples into bits that were too large?
I want to make it again! Any thoughts?
Hi Joanna, I’m sorry you had a problem with this! I don’t think it had anything to do with the size of the apple chunks. What was the material of the pan you used? Also, unfortunately it doesn’t work to put a baked good back into the pan to continue baking it once it’s been removed.
Jenn, I used a one use aluminum foil pan because this was a gift. Sprayed and lined, as instructed. I only have a stoneware pan. Should I use that or purchase metal? I’m so determined to get it right. The parts I did eat were really irresistible 😀
Thank you for responding and for your advice.
I think it was the pan. While you can get away with the stoneware pan, for the most predictable results, I’d purchase a metal pan. I really like USA Pans. Good luck!
I had the same results and ate the good parts!
In a metal pan too. Not sure what went wrong 😕
JoAnna, a couple of things might help it work out better. Make sure you only use a cup of chopped apple. I used Granny Smith. Use the size pan size recommended; not a loaf pan (or it will take longer to bake by 5 plus minutes). I swirled the dough in the pan and made sure that the topping was swirled into the bread. Do not use foil on the top. I added a half cup of chopped toasted pecans for my recipe. It needed 52 minutes of baking time. I also turn loaf around halfway through baking.
Absolutely divine. Was easy to whip up on a whim and was a perfect sweet addition to breakfast with some coffee! Will absolutely be making again.
I just made this cake as directed. It was a huge success. My 19 month grandson couldn’t get enough.
Hi!! I just wanted to tell you that 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! 🍁♥️