Name: Cinnamon Apple Bread
Prep time: 20 min
Cook time: 1 h 25 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: Topping (Optional):; 1 Granny Smith apple, quartered, cored, and thinly sliced (3 mm / 1/8″); 1 1/2 tablespoons demerara sugar (or turbinado sugar); 1/4 teaspoon cinnamon powder; Cinnamon Apple:; 3 cups diced Granny Smith apple (1/2” cubes, skin on); 1 teaspoon cinnamon powder; 3 tablespoons brown sugar; Batter – Dry:; 1 teaspoon cinnamon powder; 1/2 teaspoon ginger powder; 1/4 teaspoon allspice (or mixed spice); 1 3/4 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda, sifted; 1/4 teaspoon kosher salt; Batter – Wet:; 3/4 cup brown sugar; 3/4 cup plain unsweetened yogurt (or sour cream), at room temperature; 2 eggs, at room temperature; 1/2 cup canola oil (or other neutral oil); 1 teaspoon vanilla extract; Optional:; 1 cup toasted walnuts, roughly chopped

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Warm, cozy, and bursting with autumn flavor, this Cinnamon Apple Bread is a tender loaf filled with chunks of tart Granny Smith apples, aromatic spices, and optional toasted walnuts for crunch. Made moist with yogurt and oil, it’s topped with beautifully fanned apple slices and a crunchy cinnamon sugar crust, making it perfect for breakfast, a midday snack, or a comforting treat alongside a cup of tea. Cinnamon Apple Bread

Why You’ll Love This Recipe

This cinnamon apple bread is the ultimate comfort bake, ideal for any season. Here’s why it’s a favorite:

Packed with fresh apples for sweet-tart flavor and texture
Moist and soft thanks to yogurt and oil—no dry crumbs here
Beautiful presentation with fanned apple topping and golden cinnamon crust
Optional toasted walnuts add a satisfying crunch
Filled with warm spices like cinnamon, ginger, and allspice
Stays moist for days—great for make-ahead meals and snacks
Easy to make with pantry staples and no mixer required

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Topping (Optional)
1 Granny Smith apple, quartered, cored, and thinly sliced (3 mm / 1/8″)
1 1/2 tablespoons demerara sugar (or turbinado sugar)
1/4 teaspoon cinnamon powder

Cinnamon Apple
3 cups diced Granny Smith apple (1/2” cubes, skin on)
1 teaspoon cinnamon powder
3 tablespoons brown sugar

Batter – Dry
1 teaspoon cinnamon powder
1/2 teaspoon ginger powder
1/4 teaspoon allspice (or mixed spice)
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda, sifted
1/4 teaspoon kosher salt

Batter – Wet
3/4 cup brown sugar
3/4 cup plain unsweetened yogurt (or sour cream), at room temperature
2 eggs, at room temperature
1/2 cup canola oil (or other neutral oil)
1 teaspoon vanilla extract

Optional
1 cup toasted walnuts, roughly chopped

Directions

Preheat oven to 390°F (200°C), or 180°C fan. Line a 4.5 x 8.5 x 2.75″ loaf pan with parchment paper, leaving some overhang for easy removal.
In a small bowl, mix the demerara sugar and 1/4 teaspoon cinnamon for the topping. Set aside.
In another bowl, combine diced apples with 1 teaspoon cinnamon and 3 tablespoons brown sugar. Let sit to release juices.
In a large bowl, whisk together all dry batter ingredients: flour, cinnamon, ginger, allspice, baking powder, baking soda, and salt.
In a separate bowl, whisk wet ingredients—brown sugar, yogurt, eggs, oil, and vanilla—until smooth.
Pour the wet mixture into the dry ingredients and mix until just combined.
Fold in the cinnamon apples along with their juices and the toasted walnuts if using.
Transfer the thick batter to the prepared loaf pan and smooth the top.
Fan out about 3/4 of the thinly sliced apple across the top of the batter. Sprinkle evenly with the cinnamon sugar topping.
Bake for 60 minutes. Then, loosely cover the pan with foil and bake for an additional 25 minutes, or until a skewer inserted in the center comes out clean.
Cool in the pan for 15 minutes, then lift the loaf out using the parchment overhang. Let cool on a wire rack for at least 1 hour before slicing.

Servings and timing

Servings: 10–12 slices
Prep Time: 20 minutes
Cook Time: 85 minutes
Total Time: 1 hour 45 minutes (plus cooling)
Calories: 320 kcal per slice

Variations

Nut-Free Version: Simply omit the walnuts. The bread will still be moist and flavorful.
Different Apples: Use Honeycrisp or Fuji apples for a sweeter variation.
Add a Glaze: Drizzle with a simple vanilla glaze after cooling for a more dessert-style loaf.
Whole Wheat Option: Swap half the all-purpose flour with whole wheat for a heartier texture.
Extra Spiced: Add a pinch of nutmeg or cloves for a deeper spice profile.
Maple Twist: Replace 1/4 cup of the brown sugar with maple syrup for added depth.

Storage/Reheating

Store the fully cooled apple bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.

To freeze, wrap individual slices or the whole loaf tightly in plastic wrap and store in a freezer-safe bag for up to 2 months. Thaw at room temperature.

To reheat, microwave slices for about 15 seconds or warm gently in a low oven.

FAQs

Can I use a different type of apple?

Yes, Granny Smith is ideal for its tartness, but other firm apples like Fuji, Honeycrisp, or Braeburn work well too.

What can I use instead of yogurt?

Plain sour cream or a thick dairy-free yogurt substitute works as a 1:1 replacement.

Can I make this gluten-free?

Use a 1:1 gluten-free flour blend designed for baking, and check that your other ingredients are gluten-free.

Why is my bread dense or gummy?

Avoid overmixing the batter, and make sure the baking soda and baking powder are fresh.

Do I need to peel the apples?

No, leaving the skin on adds texture and fiber, though you can peel them if you prefer a smoother texture.

Can I make muffins with this batter?

Yes, divide the batter into muffin tins and reduce the baking time to about 25–30 minutes.

How do I know when it’s done baking?

Insert a skewer into the center—if it comes out clean or with a few moist crumbs, it’s ready.

Can I add raisins or dried cranberries?

Yes, stir in 1/2 cup of dried fruit along with the apples for extra sweetness and texture.

Is the topping necessary?

It’s optional, but the cinnamon sugar topping adds a delightful crunch and visual appeal.

What’s the best way to toast walnuts?

Spread them on a baking sheet and toast in a 350°F oven for 8–10 minutes, shaking once or twice, until fragrant.

Conclusion

This Cinnamon Apple Bread is everything a comforting loaf should be—soft, spiced, and studded with juicy apples. Whether you serve it for breakfast, dessert, or a mid-afternoon snack, it’s a cozy treat that fills your kitchen with irresistible aroma and your plate with warmth. Make it once, and it’s bound to become a seasonal favorite year-round.