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This delicious cinnamon apple bread is perfect for fall! The fresh apples and applesauce give it a wonderfully moist texture, and the cinnamon adds a nice touch of spice while the sugar is just enough to make it slightly sweet and flavorful. This apple loaf is perfect for a quick breakfast or snack.
Making your own quick bread is a delicious way to save money and get creative in the kitchen. This apple cinnamon bread loaf is one of our Autumn favorites – it’s packed with apple flavor and will have you picking crumbs off your plate. Plus, it’s so easy to make! I’ll show you how to do it step by step.
why you’ll love this amazing apple bread
- Just the “right” sweetness. This apple loaf is moist and well-balanced. It’s not so sweet that it will make your teeth hurt, or that you’ll feel like you can’t have a slice with a cup of coffee in the morning.
- The perfect quick bread for fall. This apple cinnamon loaf is the perfect quick bread to make in the fall. It’s packed with fresh apple flavor and has just the right amount of cinnamon spice.
- A great way to use up apples. If you have a bunch of apples that you need to use up, this is the perfect recipe! You can make several loaves and hand them out to family and friends. I promise you they won’t complain! The bread is also a great way to use up any leftover applesauce.
- So easy to make! This apple cinnamon loaf is so easy to make, even if you’ve never made quick bread before. I’ll walk you through the process step-by-step so that you can make this delicious apple loaf with ease.
Ingredients to make moist apple bread
- Apples: Two medium or one large apple are all you need to make this moist apple bread. You can use any type of apples you’d like, but I prefer Fuji. Granny Smith apples would be good, too, because they are tart and have a firm texture. Honeycrisp is also another option. They are firm but on the sweeter side. You can experiment with different types until you find your favorite!
- Applesauce: You’ll need about a cup of applesauce to make this apple cinnamon bread. If you don’t have any on hand, you can easily make your own. I like to use unsweetened applesauce so that I can control the amount of sugar in the recipe, but you can use sweetened applesauce if you’d like.
- Cinnamon: I always add cinnamon to my apple bread because it compliments the flavor of the apples so well. There is a heaping tablespoon here, which makes the bread pretty dark, so feel free to use less if you’d like.
- Sugar: You’ll need sugar to sweeten the apple bread. I like to use organic cane sugar, but you can use whatever type of sugar you’d like.
- Other dry ingredients: All-purpose flour, baking soda, and salt are all you need for the dry ingredients. I like to use unbleached all-purpose flour, but you can use whatever type of flour you have on hand.
- Wet ingredients: Eggs, oil, and vanilla extract round out the wet ingredients. I prefer to use olive oil or coconut oil in my baking, but you can use whatever type of oil you’d like.
How to make apple bread
Another great thing about this apple loaf recipe is that the process is not much different than making a cake or muffins. You mix your dry and wet ingredients separately and combine as you go! This one even “breaks” that rule a little by having you mix the sugar in with the wet!
- In a large bowl, add sugar, applesauce, and oil.
- Whisk until smooth.
- Add eggs one at a time, whisking after each addition. Add vanilla and mix until combined.
- Using a rubber spatula, fold in the grated apple until it is evenly incorporated.
- Add the dry ingredients.
- Fold the flour mixture by hand until no streaks of flour remain.
- Scrape the batter into the prepared pan.
- Bake until golden and well risen or until a cake tester inserted in the center of the bread comes out clean.
Tips for making moist apple bread
- Opt for Ceylon cinnamon if possible. Cinnamon plays an integral part in this apple bread recipe, so if you can find Ceylon cinnamon, I highly recommend it. It has a sweeter flavor than Vietnamese cinnamon, which has a higher oil content and a more robust flavor.
- Use the largest holes on your box grater to carefully grate the apple for this recipe. That’s because it adds texture to the bread and it also prevents and reduces the amount of moisture produced from the grating process.
- Watch out for excess moisture. There will be a lot of moisture when you grate the apple; try to gather just the apple flesh when measuring the 1 cup needed for the recipe.
- Use any apple variety you like! Almost anything works well here, but I like using Fuji apples for their lovely tartness.
popular substitutions & additions
- Make a cinnamon sugar topping: To make the topping, mix together 1 tablespoon sugar with 2 teaspoons ground cinnamon until combined. Sprinkle the cinnamon sugar all over the top of the bread.
- Make a quick glaze: In a small bowl, whisk together ½ cup confectioners’ sugar with ¼ teaspoon ground cinnamon and 1-2 tablespoons of milk (I use almond) to make a glaze. Drizzle the glaze all over the top of the bread after cooking.
- Mix up the spice: If you’re not a fan of cinnamon, you can leave it out or substitute it with another spice like nutmeg or pumpkin pie spice.
- Add some texture: If you want a little extra texture to your bread, you can add in chopped nuts or dried fruit. When I add nuts, I like to add chopped walnuts or pecans, but feel free to use whatever type of nut you like best. Dried cranberries or raisins are also a good option.
what to serve/pair with your apple cinnamon loaf
- Homemade Butter
- Creams: cashew cream, whipped cream
- Nut Butters: almond butter, cashew butter, peanut butter, or hazelnut spread.
- Apple Butter
how to store & reheat apple loaf cake
This apple bread can be stored at room temperature, in a sealed container, or wrapped in foil, for up to four days. If you want to keep it longer, you can store it in the fridge.
To reheat, you can pop a slice in the microwave for 15-20 seconds or warm it up, crisp up a slice in the toaster or warm it in a 350-degree oven for about five minutes. If you’re reheating the whole loaf, I recommend warming it up in the oven since the microwave tends to dry things out.
how long will apple bread last in the fridge?
Apple bread will last in the fridge for up to one week, stored in a sealed container or wrapped in foil.
can i freeze apple bread?
Yes! This recipe freezes exceptionally well and is perfect for when company unexpectedly drops by, or you want to have something on hand for a quick snack.
To freeze, wrap the cooled bread tightly in two layers of cling film/plastic wrap and then place it in a freezer-safe bag. Apple bread can be frozen for up to three months.
When you’re ready to eat it, thaw the bread overnight in the fridge, and then bring it to room temperature before serving.
Frequently asked questions
There are a few reasons why your apple bread might be dense. One reason could be that you overmixed the batter. Be careful not to overmix, or your bread will be tough. Another reason could be that you didn’t let the bread cool completely before slicing into it. Quick bread needs time to set, and if you slice them while they’re still warm, they can be dense and gummy. Finally, make sure you’re using the right type of flour. This recipe uses all-purpose flour, so if you use a different type of flour, it could affect the texture of your bread.
Just like with the above question, there are several things that could have caused your bread to fall. One reason could be that you used too much liquid. If the batter is too runny, it will cause the bread to collapse. Another possibility is that the batter sat around for too long before baking. There’s a high possibility that it just wasn’t finished cooking all the way through when you took it out.
The best way to tell if your apple loaf is done is to insert a toothpick or cake tester into the center of the bread. If it comes out clean, with no wet batter clinging to it, then your bread is done. You can also lightly press down on the top of the loaf. If it springs back up, it’s done. If your finger leaves an imprint, it needs to bake for a few minutes longer. Try not to overthink it, though – your loaf will continue to cook for 5-10 mins once it leaves the oven.
The apple cinnamon bread loaf is perfect for a quick snack or dessert. It can be stored at room temperature, in the fridge, or even frozen. The recipe is easy to follow and yields a delicious loaf of bread. Serve it with a dollop of homemade butter or your favorite nut butter. Enjoy!
More sweet bread recipes:
- Pistachio Bread
- Blueberry Lemon Scones
- Avocado Quick Sweet Bread
- Chocolate Lover’s Banana Bread
- Oatmeal Banana Bread
- Carrot Cake Banana Bread
- Chocolate Cinnamon Banana Bread
- Lemon Bread
- Strawberry Banana Bread
- Chocolate Chip Pumpkin Bread
- Blueberry Lemon Bread
If you try this feel good Cinnamon Apple Bread recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
Cinnamon Apple Bread
- 1 ½ cups all-purpose flour
- 1 tablespoon cinnamon
- 2 teaspoons baking soda
- ¼ teaspoon salt
- 1 cup granulated sugar
- ½ cup unsweetened applesauce
- ½ cup avacado oil
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
- 1 cup of grated apple from about 1 large apple
- Preheat the oven to 350˚F. Line a 9 x 5-inch loaf pan with parchment paper, leaving some overhang on each side to use as a sling to remove the bread once baked.
- In a medium bowl, whisk together the flour, cinnamon, baking soda and salt. Set aside.
- In a separate large bowl, add sugar, applesauce and oil, then whisk until smooth. Add eggs one at a time, whisking after each addition. Add vanilla and mix until combined.
- Using a rubber spatula, fold in the grated apple until it is evenly incorporated. Add the dry ingredients and fold by hand until no streaks of flour remain.
- Scrape the batter into the prepared pan. Bake until golden and well risen or until a cake-tester inserted in the center of the bread comes out clean, about 50-60 minutes.
- Let the bread cool in the pan on a wire rack for about 30 minutes before removing from the pan with the parchment sling. Let cool to room temperature before slicing.
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Delicious! I used almost 1/2 cup less sugar though.
Thank you! I’m glad it turned out good that way too!
Amazing! So soft! Perfect for dessert:)
I made with sunflower oil and sugar on top for cryspy😊 gnammy
Thank you so much! That sounds extra delicious.
Thank you so much!
I hope this isn’t a silly question…
Do I peel the apples before grating?
Thank you 😊
Not at all! You can keep the skin on or peel it off.
What other type of oik I can use ??
I prefer to use olive oil or coconut oil in my baking, but you can use whatever type of oil you’d like.
Can this be made with whole wheat flour? Thank you!
It should work! Let me know if you give it a try and how it turns out.
This recipe is so versatile. I’ve made 5 loaves in 3 days. We ate and shared. At first I used regular flour, the next time I tried 1 cup regular 1/2 wheat and it was fine. Then, I got braver and swapped out pumpkin purée for applesauce (ran out). And I’ve also added walnuts, mini chocolate chips and lastly, flax seed and even extra apples. Everyone says it’s delicious. Thank you!
Thank you so much! That’s amazing to hear!! I love all the fun variations you tried. I want to try some more now, too!