Easy Apple Cinnamon Bread
A moist, aromatic apple cinnamon bread featuring fresh diced Honeycrisp apples, warm cinnamon spice, and a buttery apple topping. Perfectly tender with a delicate crumb, this loaf makes an ideal breakfast, snack, or dessert.
Equipment
- 1 × 9×5 inch loaf pan
- 2 × medium mixing bowls
- 1 × glass measuring cup
- 1 × hand mixer or stand mixer with paddle attachment
- 1 × spatula
- 1 × microwave-safe bowl
Ingredients
- 2 cups peeled finely diced Honeycrisp apples, divided
- ¾ cup 185 g milk
- 1 tbsp apple cider vinegar
- 2 cups 265 g all-purpose flour or gluten-free baking flour
- 2 tsp ground cinnamon divided
- 1 tsp baking soda
- ½ tsp kosher salt
- ½ cup 113 g unsalted butter, room temperature, plus 1 tbsp for topping
- ½ cup 105 g light brown sugar, packed, plus 1 tbsp for topping
- ½ cup 100 g granulated sugar
- ¼ cup 62 g unsweetened applesauce
- 1 large egg
- 1 tsp vanilla extract
- Demerara or raw sugar for topping (optional)
Instructions
- Prepare the Baking Pan: Preheat your oven to 350°F (175°C) so it’s ready when your batter is done. Lightly grease the inside of a standard 9×5-inch loaf pan with butter or non-stick spray. For easy removal later, cut a strip of parchment paper long enough to cover the bottom and extend up the two longer sides of the pan—this will act as a sling for lifting the loaf once it’s baked.
- Make the Cinnamon Apple Topping: Take 1 cup of the diced apples and place them into a medium, microwave-safe bowl. Set the remaining cup of apples aside for the batter. Add 1 tablespoon of unsalted butter to the bowl with apples and microwave for about 30–60 seconds, or until the butter is fully melted and hot. Stir in 1 tablespoon of light brown sugar and 1 teaspoon of ground cinnamon until the apple pieces are well coated in a glossy, spiced syrup. Set this topping mixture aside to cool slightly while you prepare the batter.
- Create the Buttermilk Substitute: In a glass measuring cup, pour ¾ cup of milk. Add 1 tablespoon of apple cider vinegar and stir briefly. Let this mixture rest for 5–10 minutes; the milk will thicken slightly and form a homemade buttermilk, which helps give the bread a tender crumb and subtle tang.
- Mix the Dry Ingredients: In a separate medium-sized mixing bowl, whisk together: 2 cups of all-purpose flour (or gluten-free flour if preferred) 1 teaspoon of ground cinnamon (reserve the other teaspoon for the topping) 1 teaspoon of baking soda ½ teaspoon of kosher salt Whisk until the mixture is evenly combined and no clumps of spice remain. This ensures the leavening and seasoning are distributed throughout the bread.
- Cream Butter and Sugars: In a large mixing bowl, add ½ cup of softened unsalted butter, ½ cup of light brown sugar, and ½ cup of granulated sugar. Using a hand mixer, stand mixer with the paddle attachment, or a sturdy wooden spoon, beat the mixture on medium speed until it becomes light, fluffy, and pale in color—about 2–3 minutes. This step incorporates air into the butter, which contributes to a softer texture in the finished bread.
- Add Wet Flavor Elements: Beat in ¼ cup of unsweetened applesauce, followed by 1 large egg and 1 teaspoon of vanilla extract. Mix until the ingredients are fully combined and the batter looks smooth. Scrape down the sides of the bowl with a spatula to make sure no streaks of butter remain.
- Incorporate Dry Ingredients and Buttermilk: Add half of the dry flour mixture into the butter-sugar mixture. Mix on low speed just until you see the flour start to disappear—do not overmix. Pour in the milk-and-vinegar mixture and stir gently until combined. Then add the remaining half of the flour mixture. Mix again on low speed until almost all the flour is blended in, leaving just a few visible streaks.
- Fold in the Fresh Apples: Take the reserved 1 cup of diced apples and gently fold them into the batter using a spatula. Folding prevents the apples from sinking and keeps the batter light. Make sure the apples are evenly distributed throughout for consistent flavor in every slice.
- Fill the Pan and Add Topping: Pour the batter into the prepared loaf pan, smoothing the surface with a spatula. Spoon the cinnamon apple topping evenly over the top. Using a butter knife, very gently swirl the topping into the surface layer of the batter—just a light motion so the topping remains mostly on top for a caramelized finish.If desired, sprinkle a few pinches of Demerara or raw sugar over the top for added crunch.
- Bake the Bread: Place the loaf pan in the preheated oven and bake for 50–60 minutes. Check for doneness by inserting a toothpick or skewer into the center—if it comes out clean or with just a few moist crumbs, the bread is ready. If it still has wet batter, bake for an additional 5 minutes before checking again.
- Cool Before Slicing: Once baked, remove the pan from the oven and allow the bread to cool in the pan for about 15 minutes. Then, use the parchment paper sling to carefully lift the loaf onto a wire cooling rack. Let it cool for an additional 30 minutes before slicing—this resting time allows the bread’s structure to set, ensuring cleaner slices.
- Serve and Enjoy: Slice thick or thin according to preference, and enjoy warm with a pat of butter, cream cheese, or even a drizzle of honey. This bread pairs wonderfully with coffee, tea, or a glass of cold milk.
Notes
- Use Honeycrisp apples for the best balance of sweetness and tartness, but Gala or Fuji work well too.
- The homemade milk and vinegar mix acts as a quick buttermilk substitute, creating a softer crumb.
- Applesauce reduces the need for extra butter, keeping the bread moist while lowering saturated fat.
- Swirling the topping lightly prevents it from sinking too deep while allowing a caramelized surface.
- Do not overmix the batter after adding flour—overmixing can make the bread dense.
- A sprinkling of Demerara sugar on top adds crunch and bakery-style appeal.
- Bread tastes even better the next day as the flavors meld together.
