Apple Cinnamon Quick Bread Recipe
This cake-like apple cinnamon quick bread tastes like fall in a loaf pan—tender, moist, and full of apple taste. It comes together with a simple batter, sweet apples, and a brown sugar cinnamon mixture. Feel free to turn this recipe into apple cinnamon muffins or mini loaves. See recipe notes below for icing options.
Servings 1 loaf
Calories 2100kcal
Ingredients
Cinnamon Sugar Mixture
- ½ cup (100grams) light or dark brown sugar
- ½ teaspoon ground cinnamon
Batter
- 2 cups (240 grams) all-purpose flour
- 1 and ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon ground cinnamon
- ⅓ teaspoon nutmeg
- ⅓ teaspoon ginger
- ¾ cup (150 grams) granulated sugar
- ⅔ cup (160 grams) sour cream (or Plain yogurt / Greek yogurt), at room temperature
- ½ cup (120 ml) vegetable oil
- 2 medium eggs, at room temperature
- 2 teaspoon pure vanilla extract, or vanilla paste / vanilla sugar
- 1 and ¾ cups (200 grams) peeled & chopped apples (½ inch chunks), about 1 and ½ large apples or 2 medium apples
Instructions
- Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Spray an 8x4-inch loaf pan with nonstick spray or line with parchment paper.
- Prepare the Cinnamon Mixture: In a small mixing bowl, mix the brown sugar and cinnamon together. Set aside.
- Make the Batter: Whisk the flour, baking powder, baking soda, salt, and spices (cinnamon, nutmeg, and ginger) together in a medium bowl and set aside.
- In a large bowl, whisk the sugar and sour cream with a balloon or metal whisk until smooth and creamy. Whisk in oil. Add the eggs and vanilla extract, and continue whisking until combined. Pour the wet ingredients into the dry ingredients, then whisk until the flour is fully incorporated. Avoid over-mixing. The batter should be smooth, thick, and creamy.
- Pour and spread about one-third of the batter into the prepared loaf pan. Next, evenly distribute about ½ of the chopped apples and sprinkle them with half of the cinnamon mixture. Carefully pour and spread the second third of batter, top with the remaining apples, and then sprinkle with the remaining cinnamon mixture (reserve only 1 tablespoon cinnamon mixture aside for the top). Scrape the bowl. Pour and spread the remaining batter over the top. Sprinkle the reserved 1 tablespoon cinnamon mixture evenly over the top. Using a knife, swirl the batter down the center of the loaf pan.
- Bake the bread for 45-55 minutes. Cover loosely with aluminum foil halfway through if you notice the top browning too quickly. Bread baked in a 9x5-inch pan takes closer to 60 minutes. Bake times will vary between ovens; my quick breads usually take 55 minutes. Poke the center of the bread with a toothpick. If it comes out clean, the bread is done. Remove the bread from the oven and let it cool completely in the pan on a cooking rack for about 45-60 minutes.
- Slice and serve. Cover and store leftover bread at room temperature for up to 7 days.
Notes
Icing options: Top your cinnamon apple bread with a simple vanilla icing for a light sweetness, a maple glaze for cozy fall-friendly flavor, a brown butter glaze for rich, nutty depth, or a cream cheese icing for a tangy touch.
Sour Cream or Yogurt: Either plain yogurt and Greek yogurt will work in this apple bread recipe with an equal amount of sour cream.
Butter: I don't recommend substituting butter for oil in this recipe. Butter will make the bread slightly denser and drier quickly after one or two days. Oil provides a neutral base, letting the apple-spice flavor shine.
Special Tools (affiliate links): 8×4-inch Loaf Pan or 9×5-inch Loaf Pan | Kitchen Scale & liquid measurement cup or Measuring cup & spoons | Balloon or Metal Whisk | Glass Mixing Bowl | Cooking Rack.
Freezing instruction: Freeze cooled & baked loaf, sliced, tightly wrapped in plastic wrap, and placed inside a freezer bag for up to 3 months. Thaw desired slices overnight in the refrigerator. Bring to room temperature before serving.
Muffins: Preheat the oven to 350°F (175°C) and spray a 12-count muffin pan with nonstick spray, or line it with cupcake liners. Prepare the cinnamon mixture and stir it into the apples, then set aside. Make the batter as written above (steps 3 & 4). Fold the apples into the butter (if your apples are very juicy, pat them dry on a paper towel before folding) . Use a scoop or large spoon, fill each cupcake cup about 3/4 full with batter. Bake for 5 minutes at 400°F (200°C), reduce the temperature to 350°F (175°C) and bake for an additional 14-17 minutes or until a toothpick inserted in the center comes out clean. You can also enjoy this pistachio bread recipe in a muffin.
Mini Loaves: You can also use this batter to make mini apple cinnamon loaves. Prepare the recipe as directed and divide the butter and cinnamon mixture evenly among the mini loaf pans. Gently swirl the apples into the batter as the main recipe directs. Baking time and yield will vary depending on the size of the pan. Keep an eye on the loaves and use a toothpick inserted in the center to check for doneness.
