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Moist cinnamon apple bread loaf with golden brown crust and cinnamon swirls, sliced to reveal tender apple pieces.

The Cinnamon Apple Bread That Makes Your Kitchen Smell Like October — Moist, Swirled, and Ridiculously Easy

One bowl, no mixer, and the crumb topping is the best part. Stays moist for days.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Course Breakfast, Dessert
Cuisine American
Servings 10
Calories 280 kcal

Equipment

  • 9x5-inch loaf pan
  • Large Mixing Bowl
  • Medium Mixing Bowl
  • Whisk
  • Rubber Spatula
  • Small skillet
  • Parchment Paper

Ingredients
  

For the Apples

  • 2 medium Granny Smith apples (about 1 cup diced)
  • 1 tablespoon butter (or oil)
  • 1 tablespoon brown sugar
  • 1/2 teaspoon ground cinnamon

For the Batter

  • 1 1/2 cups (190g) all-purpose flour
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 1/2 cup (120ml) neutral oil (canola or avocado)
  • 2 large eggs, room temperature
  • 1/2 cup (120ml) buttermilk
  • 2 teaspoons vanilla extract
  • 2 teaspoons ground cinnamon (for batter)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

For the Cinnamon Swirl

  • 1 tablespoon ground cinnamon (preferably Vietnamese)
  • 2 tablespoons brown sugar

For the Crumb Topping

  • 1/3 cup all-purpose flour
  • 1/3 cup brown sugar
  • 3 tablespoons cold butter, cut into pieces
  • 1 teaspoon ground cinnamon

Instructions
 

  • Preheat oven to 350°F with rack in the middle. Grease a 9x5 loaf pan and line with parchment paper, leaving overhang on long sides.
  • Cook the apples: Peel and dice apples into ½-inch cubes (about 1 cup). In a small skillet over medium heat, melt 1 tablespoon butter. Add apples, 1 tablespoon brown sugar, and ½ teaspoon cinnamon. Cook 3–4 minutes until soft and juices are thick. Transfer to plate and let cool completely.
  • Mix dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, and 2 teaspoons cinnamon.
  • Mix wet ingredients: In a medium bowl, whisk together oil, granulated sugar, brown sugar, eggs, buttermilk, and vanilla until smooth and thickened, about 30 seconds.
  • Combine: Pour wet into dry; stir with rubber spatula just until no streaks remain. Lumps are fine – do not overmix.
  • Layer and swirl: Spread half the batter in pan. Top with half the cooled apples and half the swirl sugar (1 tbsp cinnamon + 2 tbsp brown sugar mixed). Spoon remaining batter, then remaining apples and swirl sugar. Gently make two figure-eight motions with a knife.
  • Add crumb topping: Sprinkle evenly over batter, pressing lightly. For best results, chill topping 10 minutes before adding so it stays clumpy.
  • Bake 55–65 minutes until toothpick comes out clean or with a few moist crumbs. Tent with foil at 40 minutes if top browns too quickly. Let cool in pan 15 minutes, then lift onto wire rack. Cool completely before slicing – at least 1 hour.

Notes

Let the apples cool completely – warm apples create a gummy center. Do not overmix batter. For the swirl, use a thin knife and only two figure-eights to keep distinct ribbons. Freeze the crumb topping for 10 minutes before adding to prevent sinking.
Storage: Room temperature 2 days, fridge 5 days. Freeze whole or sliced for up to 3 months. Reheat in microwave 15 seconds or oven 350°F for 5 minutes to re-crisp topping.
Dairy-Free: Use melted coconut oil in batter and crumb, and almond milk + vinegar for buttermilk. Gluten-Free: Use 1:1 GF flour blend with xanthan gum. Muffins: Divide into 12 tins; bake at 375°F for 18–22 minutes.
Keyword apple bread, cinnamon apple bread, fall baking