This Cinnamon Apple Bread is a comforting, fragrant treat that brings the warmth of sweet cinnamon and tart apples into every bite.
Its moist, tender crumb is achieved through the clever use of yogurt and oil, which not only adds richness without heaviness but also keeps the bread fresh for days.
Packed with natural fiber from apples and healthy fats from optional walnuts, this loaf provides a wholesome boost alongside a sweet indulgence.
The inclusion of warming spices like cinnamon, ginger, and allspice adds depth of flavor while keeping the sugar content balanced.
With simple pantry ingredients and straightforward steps, this recipe is perfect for busy mornings, brunches, or afternoon tea, making it a versatile and satisfying addition to everyday cooking.
Its ability to stay fresh in the fridge or freeze for months also makes it an ideal candidate for meal prep or gifting.
Must-Have Tools for Perfect Results
Loaf Pan (21.5 x 11.5 x 7 cm)
Essential for shaping the bread into a tall, evenly baked loaf. Its nonstick and lined surface ensures easy removal, making cleanup effortless and consistent baking possible.
Mixing Bowls Set
A set of medium and large bowls allows you to efficiently separate dry and wet ingredients, ensuring even mixing and preventing overworking the batter, which is key to a tender crumb.
Whisk
Ideal for blending wet ingredients smoothly, the whisk helps incorporate air into the batter, enhancing the light texture of the bread while combining yogurt, oil, and eggs uniformly.
Spatula (Silicone)
Perfect for folding in apples and walnuts without deflating the batter, a flexible spatula ensures every ingredient is evenly distributed and nothing sticks to the sides of your bowl.
Oven Thermometer (Optional but Recommended)
Ensures your oven is at the precise temperature for even baking, preventing over- or under-cooked bread and guaranteeing a golden crust with a soft interior.
Flavorful Cinnamon Apple Bread
Equipment
- 1 loaf pan (21.5 x 11.5 x 7 cm)
- 2 Mixing Bowls
- 1 Whisk
- 1 Silicone Spatula
- Optional: oven thermometer
Ingredients
Topping (Optional):
- 1 Granny Smith apple quartered, cored, thinly sliced (3 mm / 1/8″)
- 1 1/2 tbsp demerara sugar
- 1/4 tsp cinnamon powder
Cinnamon Apple Filling:
- 3 cups diced Granny Smith apple approx. 2 large apples
- 1 tsp cinnamon powder
- 3 tbsp brown sugar
Batter – Dry Ingredients:
- 1 tsp cinnamon powder
- 1/2 tsp ginger powder
- 1/4 tsp allspice or mixed spice
- 1 3/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda sifted
- 1/4 tsp kosher salt
- Batter – Wet Ingredients:
- 3/4 cup brown sugar
- 3/4 cup plain unsweetened yogurt or sour cream, room temperature
- 2 eggs room temperature
- 1/2 cup canola oil
- 1 tsp vanilla extract
Optional:
- 1 cup walnuts toasted and roughly chopped
Instructions
- Preheat Oven and Prepare Pan: Begin by preheating your oven to 200°C (390°F) or 180°C (fan). Position the oven rack in the center for even baking. Grease a 21.5 x 11.5 x 7 cm loaf pan with oil, then line the base and long sides with parchment paper, leaving overhang for easy removal.
- Prepare Apple Topping: In a small bowl, combine the thinly sliced Granny Smith apple with 1 1/2 tablespoons demerara sugar and 1/4 teaspoon cinnamon. Set aside while you make the batter; this allows the sugar to gently draw out the apple’s natural juices, enhancing flavor.
- Mix Cinnamon Apple Filling: Dice 2 large Granny Smith apples into 1/2-inch cubes and place in a medium bowl. Add 1 teaspoon cinnamon and 3 tablespoons brown sugar, tossing to coat evenly. Let sit for a few minutes to allow the sugar to draw out some moisture, creating a naturally sweet filling.
- Combine Dry Ingredients: In a large mixing bowl, whisk together 1 3/4 cups flour, 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon allspice, 1 teaspoon baking powder, 1/2 teaspoon sifted baking soda, and 1/4 teaspoon salt. Ensure the ingredients are evenly distributed to guarantee consistent flavor and proper rising.
- Combine Wet Ingredients: In a separate bowl, whisk together 3/4 cup brown sugar, 3/4 cup plain yogurt, 2 room-temperature eggs, 1/2 cup oil, and 1 teaspoon vanilla extract until smooth. The mixture should be creamy and well-emulsified for a tender crumb.
- Incorporate Wet and Dry Mixtures: Pour the wet mixture into the dry ingredients. Stir gently just until smooth, being careful not to overmix, which can make the bread dense. The batter should be thick but scoopable, able to dollop easily into the loaf pan.
- Fold in Apples and Walnuts: Gently fold the diced apples, along with any released juices, into the batter. If using, fold in 1 cup toasted walnuts, ensuring even distribution without overmixing to preserve the bread’s tender texture.
- Transfer Batter to Pan: Scrape the thick batter into the prepared loaf pan, smoothing the surface with a spatula. Make sure the batter reaches the edges evenly, creating a uniform shape for consistent baking.
- Arrange Topping: Take approximately 3/4 of the thin apple slices prepared earlier and fan them out over the batter surface in overlapping layers. Sprinkle the cinnamon-sugar mixture evenly on top to create a caramelized, aromatic crust.
- Bake the Bread: Place the loaf pan in the preheated oven and bake for 60 minutes. Then, loosely cover with foil and continue baking for an additional 25 minutes, or until a skewer inserted in the center comes out clean.
- Cool and Remove from Pan: Allow the bread to rest in the pan for 15 minutes. Use the parchment overhang to lift the loaf onto a wire rack. Cool for at least 1 hour before slicing to let the structure set and flavors meld.
- Serve and Enjoy: The bread is delightful when eaten plain, lightly toasted, or with a smear of butter. Its moist crumb, spiced aroma, and tender apples make it perfect for breakfast, tea, or an afternoon snack.
Notes
- Use about 650g (1.4 lb) of apples total, ideally Granny Smith for tartness and structure.
- For sweeter apple varieties, reduce the brown sugar to 1/2 cup to balance flavor.
- Demerara sugar creates a caramelized, jewel-like crust; brown sugar can be a substitute.
- Room-temperature eggs and yogurt ensure a smooth batter and even baking.
- Toast walnuts for 8 minutes at 180°C (350°F) to bring out their flavor.
- Leftovers can be refrigerated up to 5 days and freeze well for 3 months.
- Baking soda and powder together produce a taller, evenly risen loaf with soft crumb.
Chef’s Secrets For Moist Texture
To achieve a perfectly moist and tender crumb, the combination of yogurt and oil is key.
Yogurt adds gentle acidity, helping the bread rise while keeping it soft, and oil locks in moisture without weighing the loaf down.
Using freshly diced apples ensures natural sweetness and juiciness.
To elevate flavor, allow the cinnamon sugar topping to sit while the batter is prepared—this creates a delicate caramelization when baked.
Toasting walnuts separately enhances their aroma and crunch.
For a more visually appealing loaf, arrange apple slices in overlapping layers to create a professional finish.
Creative Serving Suggestions And Pairings
This bread is versatile and perfect for any occasion.
Serve slightly warm with a pat of butter or a drizzle of honey for breakfast or brunch.
For a decadent treat, pair slices with a dollop of mascarpone or Greek yogurt.
It also complements a hot beverage—think chai tea, coffee, or spiced latte.
For snack time, enjoy plain or lightly toasted; the soft crumb with bursts of tender apples makes it a satisfying, guilt-free indulgence.
Adding nut butter on top enhances protein content and creates a filling, nutrient-rich snack.
Storage Tips For Long Freshness
Store the loaf in an airtight container at room temperature for up to 2 days, then transfer to the fridge to extend freshness to 5 days.
Slice only what you need to minimize exposure to air.
For longer storage, wrap tightly in plastic or foil and freeze for up to 3 months.
To serve frozen slices, allow them to thaw at room temperature or reheat gently in the oven or toaster.
Avoid microwaving large portions as it may make the texture soggy; smaller slices reheat well for a soft, just-baked feel.
Frequently Asked Questions About Bread
1. Can I use other apple varieties?
Yes! Honeycrisp, Fuji, or Gala work well. Sweeter apples may require reducing brown sugar slightly to avoid overly sweet bread.
2. Can I make this bread dairy-free?
Absolutely. Substitute yogurt with a plant-based alternative like coconut or almond yogurt. Ensure it is unsweetened to maintain balanced flavor.
3. Can I make muffins instead of a loaf?
Yes, simply divide the batter into a muffin tin lined with paper cups. Bake at 180°C (350°F) for 25–30 minutes, adjusting as needed.
4. How do I know when the bread is done?
Insert a skewer or toothpick into the center. It should come out clean or with minimal crumbs. Overbaking can dry the loaf.
5. Can I omit walnuts?
Yes, they are optional. You can also replace them with pecans or leave them out entirely without affecting texture or taste significantly.
This recipe has been adapted and simplified from the original version by recipetineats. We’ve refined the steps for a smoother cooking experience and added helpful notes, nutrition insights, and essential kitchen tools to make it even easier for home cooks.
