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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We really liked the taste but it was a touch dry. Suggestions?
Thanks very much.
Hi Ellyn, Dryness is usually caused by measuring the flour incorrectly. Did you use the spoon and level method to measure the flour? Even a few extra ounces can make a big difference. This article/video explains it nicely.
ok, thank you.
love your recipes!
Would it be possible to use almond milk?
Sure, Michele, that should work. Enjoy!
I make this once or twice a week everyone loves it so delicious .. thank you another great recipe 👏
Jenn, this turned out fantastically for me using 3 non-stick mini loaf pans (3×5 3/4″), also using the parchment paper you recommended. I lowered the temperature by 25 degrees and baked for about 35 minutes, but I started checking after 30. A dry cake or bread is such a downer, so I may have taken it out a little early. It probably could have baked another minute or two. But it doesn’t feel raw or anything — just super moist. Oh, and instead of cinnamon I used a chai spice mix that I had put together last week. It is delish! These babies are going to be our dessert for the next few nights.
This looks delicious ! Can I use a glass pyrex instead of a nonstick pan with parchment paper? It is all I have.
Hi Therese, are you referring to a glass loaf pan? If so I think it should work. Hope you enjoy!
Yes I am! Should I butter and flour the glass loaf pan before pouring in the batter?
I’d actually still use the parchment paper sling.
I have 2 questions:
Could I use buttermilk?
Does this freeze well?
Thanks!
Hi Sarah, I wouldn’t recommend buttermilk here, and, yes, you can freeze this but the top may not be crispy once you defrost it. Hope that helps
The BEST! Not too sweet. Made it in an 8×8; done in 40 minutes.
Another winner from OUAC. Delicious, easy, gone in a flash. Perfect if your having friends in for coffee – a tea cake more than a bread. Scrumptious!
Would you please send me a recipe for cream chipped dried beef on toast
Hi Mary, Unfortunately, I don’t have a recipe for that — I’m sorry!
I went apple picking yesterday and first thing I did when I got home was to make this bread. I used a Stayman apple and it turned out so good! Can’t wait to make it again with some nuts mixed in.
This is the best apple bread ever!! It’s so buttery and melts in my mouth. Thanks for a great recipe! You are the best!
Hi Jenn, We made this recipe and it was so delicious. I had another apple bread recipe that I have been making for years and this one is so much better! It pays to try a new recipe now and then. Thanks so much. I will be sharing it with family and friends.