This delicious Apple Cinnamon Bread is easy to make from scratch with everyday ingredients. It is packed with apple and cinnamon with a streusel topping the whole family will love.
Jump To:
- 🍎Ingredients for Apple Cinnamon Bread
- 👨🍳How to Make Apple Cinnamon Bread
- ✔️Tips for the best apple cinnamon bread
- 🍎Other apple recipes you will love
- ⬇️How to make this apple bread for two
- ❓What are the Best Apples to Use for Apple Cinnamon Bread
- How to store leftovers
- ❓FAQs
- Step-by-Step Photo Instructions
- 📖 Recipe
Perfect for fall but excellent all year round, this homemade apple cinnamon bread is moist and flavorful. An excellent way to use two apples and a few pantry ingredients, it is perfect for breakfast, a snack, or even dessert.
Because it uses baking powder for rising, it is called a "quick bread." Check out some other quick bread recipes, like Banana Bread, Pumpkin Bread, Cinnamon Swirl Bread, and Beer Bread.
Inspired by Better Homes and Gardens Apple Pie Bread, which can also be called apple bread, apple pie bread, or cinnamon apple bread.
🍎Ingredients for Apple Cinnamon Bread
- Apples—Granny Smith or Gala preferred
- Butter
- Milk
- Eggs
- Pantry ingredients—vanilla extract, light brown sugar, flour, baking powder, ground cinnamon, nutmeg (optional but suggested), and salt
- Optional Additives—walnuts or pecans, raisins
👨🍳How to Make Apple Cinnamon Bread
- Preheat the oven and prep a loaf pan.
- Shred or chop the apples and mix the streusel topping of butter, flour, cinnamon, and brown sugar.
- Combine dry flour, baking powder, salt, and spices ingredients in a separate bowl.
- With a stand mixer or hand mixer, combine softened butter, eggs, milk, vanilla, and brown sugar—beat until creamy.
- Combine dry and wet ingredients and fold in the apples.
- Pour the mixture into the prepared loaf pan and cover with the topping.
- Bake until the toothpick comes out clean—about one hour.
- Cool before cutting.
This is a summary of the steps and ingredients. See the recipe card or the step-by-step photo instructions below for complete instructions.
✔️Tips for the best apple cinnamon bread
- Shredding all or part of the apples will release the juices and enhance flavor.
- Use a firmer tarter apple variety, or a sweeter, softer apple is fine.
- To get moist and tender apple bread, be sure the baking powder is not outdated and do not over-mix.
- Add the nutmeg for a more apple spice flavor.
- Topping is optional. A sprinkle of cinnamon and sugar mix is good, or a vanilla glaze after the loaf has cooled.
- Add some chopped apple to the topping for a great topping.
🍎Other apple recipes you will love
Check out these other great apple recipes, like Apple Cake, Apple Crisp, Crock Pot Apple Cobbler, Apple Muffins, and Apple Crumb Pie.
⬇️How to make this apple bread for two
This recipe makes a standard-size loaf, which is about 12 servings, depending on the size of the servings—more than some smaller households will want to make.
Mini loaves can be made in standard 3 by 5 ¾ inch mini loaf pans, which are ⅓ of the size and make 4 servings. Or make three and freeze two for later or give them as gifts.
- Use the recipe card and adjust the number of servings from 12 to 4.
- Use the amount of ingredients in the ingredient list, not the instructions—those do not adjust.
- Cooking time will be 25 to 30 minutes—use the toothpick test.
❓What are the Best Apples to Use for Apple Cinnamon Bread
Granny Smith and Gala apples are excellent choices, but Cortland, Ida Red, Fuji, Honeycrisp, Braeburn, Pink Lady, and Roma also work well. I believe it is more a matter of individual taste.
But really, the apples you love and have in the house are usually the best choice for you. I do suggest avoiding Red Delicious or Macintosh.
How to store leftovers
Store like it was banana bread, which means well sealed in an airtight container at room temperature for 4 days.
You can freeze apple bread for 3 months. I suggest cutting them into slices and wrapping them individually before freezing them.
Reheat briefly in the microwave with a pat of butter.
❓FAQs
Baking powder that contains aluminum can leave a metallic after-taste for many people (my wife and I included.) You will see aluminum-free and regular baking powder beside each other at the exact cost. The aluminum-free will usually have a label on the front.
"Standard" loaf pan size is 8-½ x 4-½ x 2-½ inches, but there are many sizes of loaf pans. A small pan will take longer to cook due to its thickness, and a larger pan will take longer due to the thinner loaf. As always, do not cook by time alone. Ovens differ—Cook to an endpoint, not time.
This recipe is listed in these categories. See them for more similar recipes.
Have you tried this recipe, or have a question? Join the community discussion in the comments.
Step-by-Step Photo Instructions
Preheat the oven to 350°. Prep a 5 by 9 loaf pan with butter and flour coating.
In a separate bowl, combine 2 cups of all-purpose flour, 2 teaspoons baking powder, 1 teaspoon salt, 1 teaspoon cinnamon, and ¼ - ½ teaspoon nutmeg (optional.)
Peel 2 large apples, then shred or chop to make about 2 cups of apple.
Mix topping with 2 tablespoons butter, 4 tablespoons brown sugar, 3 tablespoons flour, and ¼ teaspoon cinnamon.
In a large mixing bowl or stand mixer, add 1 stick (½ cup) of softened butter, 2 eggs, ¼ cup milk, 1 cup of brown sugar, and 1 teaspoon vanilla—beat until creamy.
Slowly combine the dry ingredients with the wet ingredients. Then add in the apple and mix.
Add to a floured loaf pan.
Add the topping. Bake at 350° until a toothpick comes out clean or the internal temperature is 200°—about 1 hour.
Cool before cutting.
📖 Recipe
Apple Cinnamon Bread
Ingredients
- 2 apples - large shredded - about 2 cups
- ½ cup butter
- ¼ cup milk
- 2 eggs
- 1 cup brown sugar
- 1 teaspoon vanilla
- 2 cups flour
- 2 teaspoons baking powder - alunimum-free
- 1 teaspoon salt
- ½ teaspoon cinnamon
- ¼ - ½ teaspoon nutmeg - optional
Optional Additives
- 1 cup walnuts or pecans - optional
- ½ cup raisins - optional
topping
- 2 tablespoon butter
- 3 tablespoon flour
- ¼ cup brown sugar
- ¼ teaspoon cinnamon
Instructions
- Preheat the oven to 350°.
- Prep a 5 by 9 loaf pan with butter and flour coating.
- In a separate bowl, combine 2 cups of all-purpose flour, 2 teaspoons baking powder, 1 teaspoon salt, 1 teaspoon cinnamon, and ¼ - ½ teaspoon nutmeg (optional.)
- Peel 2 large apples, then shred or chop to make about 2 cups of apple.
- Mix topping with 2 tablespoons butter, 4 tablespoons brown sugar, 3 tablespoons flour, and ¼ teaspoon cinnamon.
- In a large mixing bowl or stand mixer, add 1 stick (½ cup) of softened butter, 2 eggs, ¼ cup milk, 1 cup of brown sugar, and 1 teaspoon vanilla—beat until creamy.
- Slowly combine the dry ingredients with the wet ingredients. Then add in the apple and mix.
- Add to floured loaf pan and add topping.
- Bake at 350° until a toothpick comes out clean or the internal temperature is 200°—about 1 hour.
- Cool before cutting.
Your Own Private Notes
Recipe Notes
Pro Tips
- Granny Smith and Gala apples are both excellent choices. Other apples are discussed in the post.
- Depending on size, you may need more than two apples to get 2 cups of shredded or chopped apples.
- I suggested a 9 by 5 loaf pan. You can use the bit smaller, 8 ½ by 4 ½. It will be a bit thicker and take a bit longer to cook. Larger pans will cook faster.
- Please use aluminum-free baking powder. The other can leave an aftertaste.
- The endpoint of cooking is for a toothpick to come out clean. But you can also check the internal temperature—quick bread is done at 200°.
- Like banana bread, this can be stored at room temperature for about 4 days if sealed well. Freezing should be fine for 3 months.
- Instructions for mini loaves are in the post.
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
Nutrition Estimate
© 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.
Originally Published October 7, 2014. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Kathy
I have been using a lot of your recipes and have had such great success….
But I must have done something wrong with this one? My husband’s comment was “it tastes like flour”. The 2 apple's did not give much moisture with only 1/4 cup milk. I didn’t take the butter out early enough to soften, so speeded it up in microwave on defrost and it had some melted…not sure if that was cause.
I love all the other recipes I have used?
Dan Mikesell AKA DrDan
Hi Kathy,
Welcome to the blog.
Sorry you had a problem. I thank you diagnosed your problem correctly. It was the amount of apple, if low then there is not enough moisture or taste.
I have reviewed the recipe and I will take part of the responsibility. I buy only big apples and shred them to the core so 2 large apples will provide 2 cups of shredded apples for me usually. Smaller apples may yield a lot less. And older apples may have lost some moisture.
I have modified the text of the recipe to include the 2 cups and suggest another apple or two if needed to get there. Another recipe, the apple cake uses shredded apple also but doesn't depend on the liquid from the apple.
Thanks for the note. As they say, see something, say something.
Dan
Jerri
I’ve made this bread a few times and my husband loves it! Thank you for testing and sharing your tips.
S. ECKELS
Dr. Dan, do you have any gluten free recipes for apple bread or any other quick breads/ meals. My SIL was diagnosed about a year ago and we camp together frequently and I would like to make something she can eat. Happy fall!
Dan Mikesell AKA DrDan
No. I did some alternative flours in the early days of the blog. They were only OK, got no traffic, I felt there were better ones out there, and I lost interest. There is a cracker recipe https://www.101cookingfortwo.com/parmesan-sesame-crackers/ that is the only one left I think.
Since it is a quick bread not dependent on gluten formation, I suspect some substitutes would work. There are some combination products that seem to get good review.
Dan
Lana
I found your website last night when I looked up "low calorie biscuits" to see if such a thing exists. I'm making yogurt right now so I'll be trying that soon! But I happened to see this note for apple bread. I have an apple tree and I'm always looking for creative ways to use my tons (not QUITE literally) of apples. I will be trying this soon, as well, although my apples are currently frozen. My tree comes ripe in July and it's October. It's a tart apple and makes wonderful applesauce. You've probably never heard of the type; it's an heirloom apple called Early Strawberry. The tree is probably 60 years old. I hope my frozen apple slices work! Do you have ideas on how to make this lower calorie as well? I know, I ask a lot!
Dan Mikesell AKA DrDan
Hi Lana,
Welcome to the blog.
First, enjoy the biscuits.
About Early Strawberry apples, my Grandmother had three apple trees picked to provide apples for a long as possible. I believe the first ones (mid-July in Iowa) were strawberry apples. I was not the biggest fan. Small, hard and tart with a thick skin. (that was 60 yrs ago.)
About this bread. 2 to 3 cups of the applesauce should do for the apples. You will need a sweetener of some type and maybe more than normal. I did cut the sugar down from the original recipes. I don't like baking with artificial sweeteners - funny taste. So the sugar needs to stay and perhaps increase some.
You can cut the butter some but I tried cutting it in half and the texture/moisture was poor. Of course, egg whites instead of eggs. So not much you can do the make this healthier.
Sorry I wasn't more helpful. Enjoy the biscuits.
Dan
Carole
Just found your site. Can't wait to make your apple bread and chicken stew. My husband and I are new empty nesters. Thank you for dinners for 2.
Leslie
Made twice, used almond milk both times, added chopped pecans to topping and increased cinnamon in topping to 1/2 tsp, and did not peel apples before shredding. In my opinion simple recipe that taste better than Apple pie
Barbara
For freezing bread slices and other baked goodies: I keep a large box of fold lock top bags for freezing bakery. For bread slice, I bag every other slice of bread and put in bread bag. Squeeze out air and tie shut. I buy my bread bags and bag clips from King Arthur baking site. Cannot wait to make this Apple Bread and your Apple Cake recipe. Here in West-Central TX we have different selection of apples. Never any Roma, McIntosh or Cortland (poor keepers). Granny Smith, Gala, Fuji, Pink Lady and too many Red Delicious. We used to live in WI near apple orchards. We miss the Cortland apple. But TX does grow peaches, apricots and figs.
Alyssa
Dan, this bread looks amazing! I don't think I've ever used shredded apples in my baking, but that's a great idea (and Lilly is adorable!). Love the streusel topping, too!
DrDan
Thanks for the note. I though the shredded apple worked very well. It kicked up the taste and eliminated the "steam pocket" issue I sometimes get with fresh fruit.
Lilly says thanks also...
DrDan
Lindsey
Must I Shred the apples? What happens if I use chopped pieces?
DrDan
A chopped apple should work OK but should be small. Bigger pieces would cause "steam pockets". Most of the other recipes did shredded so I copied. You also could do some of both.
DrDan
Leslie
Can't actually rate, until I make however sounds like a 5 star
DrDan
Thanks for the note(s). Us empty nesters must stick together. Glad many are working well for you.
DrDan
Leslie
I have made many of your recipes and find them to be delicious, easy to make snd perfect for empty nesters. This recipe looks great, plan to make tonight to bring to work in am.