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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Will this bread freeze because of the apples?
Hi Darlene, I do think you could freeze it, although you might lose the lovely crisp top.
HI: I am looking to bake a plain cinnamon swirl bread that my husband loves to use for toast. If I left out the apples for this, would I have a good bread like that? Or would I need to substitute something for that one? Or do you have a recipe for just the cinnamon swirl bread that you like Thanks!
Hi Jane, This is really more cake than bread, and I think it’d be a little dry without the apples. I have a wonderful cinnamon swirl yeast bread in my cookbook. I’m happy to share it with you — just email me at jennifer@onceuponachef.com.
Best ever recipe. So moist and delicious. My husband and I ate half the loaf with coffee. Will probably make another as the last half won’t make it thru the day. Love all your recipes 💞
Wow, that was fast, Linda! So happy you and your husband enjoyed it. 🙂
I really enjoyed this quick bread/cake. The only suggestion I would make to the recipe is to have the milk eggs at room temperature. I should have known better, but not all readers will. Thanks for all your delicious recipes!
When you click on the link from the email the ingredients are missing; refreshing or going to reviews etc causes the page to reload and then is correct.
This looks delicious! Do you think this would work to send in a care package?
Hi Michelle, I do think it would work, as it keeps well for days.
Wow! Simply wonderful……great flavor and very moist. Perfect bread/cake for the fall season and easy to put together. A keeper for sure! 🍏
Looks delicious, I wondered whether you can replace the melted butter with equal amount of olive oil please?
Hi Sylvia, It will change the flavor quite a bit, but I think it will work. I’d love to know how it turns out if you try it.
Jenn,
I discovered your blog just 2 weeks ago and I have made 5 different recipes already including this one. I swapped regular milk for evaporated and added chopped pecans in the cinnamon sugar mix. It turned out delicious!! Not as sweet as other quick breads which I appreciate, texture and taste were very good! Will be making it again!!! (The other two Apple recipes that I loved were the Apple galette and the French Apple cake., both loved by my family)
Quick question, with the addition of milk, is this bread freezable?
So glad you’ve discovered the blog and have enjoyed what you’ve made so far! Yes, despite the milk, you can freeze this; just keep in mind that the top may no longer be crispy once you thaw it. Hope that helps!
Question: Can I substitute vegetable oil for the melted butter or will that not work? FYI, I really enjoy all of your recipes – your site is my go-to for delicious cooking!
Sure, Shawn – I think that should work. So glad you enjoy the recipes!
Would I need to change anything if I added some walnuts to the sugar/cinnamon mixture?
Hi Annette, I think it will work well without any other changes. I’d love to know how it turns out!
Hi jenn
Could I use buttermilk ,or yogurt or sour cream instead of milk.
Thanks
I don’t recommend it here, Dagmar – sorry!
I don’t see quantities for milk or vanilla in the recipe. Please provide so I can make this delicious looking loaf asap.
Elizabeth
Hi Elizabeth, I apologize – there was a weird glitch that scrambled a bunch of the ingredients. It is fixed now.