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Loaded with fresh apples and cinnamon, this cinnamon apple bread recipe is the perfect fall bread when you have an abundance of apples on hand. Or you could be like me and buy apples just to make it!
When it comes to fall, one of my favorite ingredients is apples - from apple cider chicken to an apple mojito to apple custard pie to apple empanadas.
Well, let's add some apple bread to the list. Yes I know banana bread is the most famous of loaf pan recipes but who said that it is the only recipe out there.
I'm here to change your mind. This cinnamon apple bread is dense, but moist. You get bites of apple and walnuts throughout. Oh and who can forget the warm notes of cinnamon.
It is like apple pie in bread form, making it great as a snack, breakfast or dessert. Oh and it doesn't hurt that it is easy to whip up and makes your house smell like fall when baking!
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Ingredient Notes
- Unsalted butter - the base fat for the bread. Can also use vegetable oil.
- Sugar - I like the combination of granulated and light brown sugar to add sweetness.
- Applesauce - adds some additional fat/liquid while also giving additional apple flavor.
- Flour - all-purpose flour is best.
- Apples - the star of the show adds pop of apple flavor throughout every bite. Granny Smith is my go-to.
- Cinnamon - it is called cinnamon apple bread for a reason. Apples and cinnamon just go together.
Ingredient Swaps
Like any recipe, you can mix up some of the ingredients. Some variations include:
- If you want to go a little healthier than all-purpose flour, try whole wheat flour or use half whole wheat and half all-purpose. If you are gluten-free, I recommend Bob's Red Mill Gluten-Free Flour.
- I like to use applesauce for some added fat content and moisture, but sour cream or Greek yogurt works as well.
- If you want to make this recipe vegan, you can make chia eggs instead of eggs. Just mix 2 tablespoon of chia seeds with 5 tablespoon water and let sit for 5 minutes before adding to the apple cinnamon bread. You can also use same amount of flaxseeds. Also replace the butter with oil.
- I like Granny Smith apples for the tartness and how well it holds its texture, but Honeycrisp are a great substitute.
- Walnuts are my go-to for added crunch, but you can use pecans too.
Step-by-Step Photos
Cream together the butter and sugar until combined before adding in the wet ingredients and mixing until smooth. It might curdle slightly but that is normal.
Beat in the dry ingredients until just combined. Fold in the apples and walnuts.
Add the batter to a greased 9 x 5 inch loaf pan. Bake in the oven on the lower third position at 350°F for 60-75 minutes.
FAQs
Granny Smiths are best as they hold their shape and give the bread a great sweet-tart flavor. However if you like your bread sweeter, you can go apples like Galas, Pink Ladies or Honeycrisps.
Yes. You can make chia eggs. Just mix 2 tablespoon of chia seeds with 5 tablespoon water and let sit for 5 minutes before adding to bread. You can also use same amount of flaxseeds.
The best way is inserting a toothpick and if it comes out clean with just a few crumbs it is done.
It actually works great for muffins as well. Preheat the oven to 350°F, fill the muffin tins until about ⅔ of the way full and bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Pro Tips/Recipe Notes
- Use baking powder that is less than 1 year since it has been opened. If you use older baking powder, it won’t be powerful enough to help leaven the bread. You can test it by stirring half a teaspoon of baking powder into a cup of hot water. It will immediately start to fizz and release carbon dioxide gas if it’s still fresh enough to use.
- If using nuts, don't skip out on roasting them. By roasting the nuts, they will stay crispy in the batter and bring out the flavor.
- If the bread is browning too quickly, place some aluminum foil loosely on top.
- If you want to freeze the bread, wrap the loaf in 2-3 layers of plastic wrap or aluminum foil and then place in a freezer-friendly storage bag. Freeze up to 3 months and then thaw overnight in the fridge before serving.
Similar Bread Recipes
If you’ve tried this cinnamon apple bread recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Cinnamon Apple Bread
Ingredients
- ½ cup unsalted butter
- ⅔ cup granulated sugar
- ⅓ cup light brown sugar
- 2 large eggs
- ½ cup whole milk
- ⅓ cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoon ground cinnamon
- 1 ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 1 ½ cups Granny Smith apples, peeled and diced into ½" cubes
- ½ cup chopped walnuts, toasted
Instructions
- Adjust the oven rack to the lower third position and preheat the oven to 350°F. Grease a 9 x 5 inch loaf pan.
- In bowl of mixer, cream together the butter and sugar until combined, about 1-2 minutes. Add the eggs, milk, applesauce and vanilla extract and mix until smooth.
- Add the flour, cinnamon, baking powder and salt and mix until just combined. Fold in the apples and walnuts.
- Spread the batter evenly in the loaf pan.
- Bake for 60-75 minutes, covering with aluminum foil halfway through if bread is browning too quickly. At 60 minutes, start checking to see if bread is done every 5 minutes by inserting a toothpick or cake tester in the center where it comes out clean with just a few moist crumbs.
- Let the loaf cool in the pan for 30 minutes before removing and placing on wire rack.
Notes
- Use baking powder that is less than 1 year since it has been opened. If you use older baking powder, it won’t be powerful enough to help leaven the bread. You can test it by stirring half a teaspoon of baking powder into a cup of hot water. It will immediately start to fizz and release carbon dioxide gas if it’s still fresh enough to use.
- If using nuts, don't skip out on roasting them. By roasting the nuts, they will stay crispy in the batter and bring out the flavor.
- If the bread is browning too quickly, place some aluminum foil loosely on top.
- If you want to freeze the bread, wrap the loaf in 2-3 layers of plastic wrap or aluminum foil and then place in a freezer-friendly storage bag. Freeze up to 3 months and then thaw overnight in the fridge before serving.
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