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Flavorful Cinnamon Apple Bread

Jessica T. Brown
This moist, spiced Cinnamon Apple Bread combines tart apples, warm spices, and optional crunchy walnuts for a versatile, flavorful loaf perfect for breakfast, brunch, or a cozy snack.
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Prep Time 20 minutes
Cook Time 1 hour 24 minutes
Cooling Time 1 hour
Total Time 2 hours 44 minutes
Course Breakfast, Dessert, Snack
Cuisine Sweet Baking, Western
Servings 12 slices

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.