Warm Cinnamon-Spiced Apple Bread feels like a cozy hug in bread form. It’s filled with tender apple chunks and fragrant cinnamon that swirl through every bite, creating a soft, moist texture that’s perfect for any time of day. The gentle spices and natural sweetness from the apples make it comforting without being overpowering.
I love making this bread when the weather turns cooler because the kitchen fills with the most wonderful scent of cinnamon and baked apples. It’s one of those recipes I turn to when I want something that tastes like a special treat but is still simple to pull together. I usually grab a slice right out of the oven while it’s still warm—it’s hard to wait!
This bread goes wonderfully with a pat of butter or a drizzle of honey, and it’s perfect for breakfast, snack time, or alongside a warm cup of tea. I’ve found that sharing it with friends or family always brings smiles, as it’s a sweet way to make any day feel a little more special. If you love the taste of apples and cinnamon, this bread might just become your new favorite!
Key Ingredients & Substitutions
Apples: Fresh apples add moisture and fruity sweetness. I like using Granny Smith for a tart bite or Fuji for sweeter flavor. If you can’t get fresh, unsweetened applesauce can work but will change texture slightly.
Cinnamon and Spices: Ground cinnamon is the star spice here, giving warmth. A pinch of nutmeg and cloves adds depth, but you can leave cloves out if you prefer a milder flavor.
Butter and Sour Cream: Butter keeps the bread tender and rich. Sour cream or yogurt adds moisture and a slight tang. For dairy-free options, try coconut oil and a dairy-free yogurt.
Flour and Leavening: All-purpose flour is simple and reliable. Using baking powder and baking soda together helps the bread rise nicely. If you want gluten-free, try a 1-to-1 gluten-free flour blend.
How Can I Make Sure the Apple Bread Is Moist and Not Too Dense?
The key is to combine the wet and dry ingredients just until they come together. Overmixing develops gluten, making bread tough.
- Cream butter and sugars well first for a light texture.
- Add eggs one at a time, beating fully before adding the next.
- Fold dry ingredients gently into the wet mixture—stop as soon as no flour streaks remain.
- Fold in apples and nuts carefully to keep the batter airy.
- Don’t skip the sour cream or yogurt—they add moisture and tenderness.
Equipment You’ll Need
- 9×5-inch loaf pan – Perfect size to hold the batter and shape the bread. I like it because it helps the bread bake evenly.
- Mixing bowls – For whisking dry ingredients and mixing wet ingredients separately, making everything easier to combine.
- Electric hand or stand mixer (optional) – Speeds up creaming butter and sugars, but you can mix by hand with a spoon or whisk.
- Measuring cups and spoons – To get the right proportions for each ingredient, ensuring the best results.
- Silicone spatula or wooden spoon – For folding in apples and nuts gently without deflating the batter.
- Parchment paper (optional) – For lining the pan, making cleanup easier and the loaf easier to remove.
Flavor Variations & Add-Ins
- Swap out apples for pears or peaches for a different fruity twist. They stay juicy and add a unique flavor.
- Add a handful of chocolate chips or white chocolate chunks for a sweeter, dessert-like bread.
- Mix in shredded carrots or zucchini for added moisture and a veggie boost, great for breakfast or snack.
- Use chai spices or pumpkin pie spice instead of cinnamon to create seasonal or spiced variations.
How to Make Warm Cinnamon-Spiced Apple Bread
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 1 1/2 tsp ground cinnamon
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves (optional)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream or plain yogurt
- 2 medium apples, peeled, cored, and diced (about 1 1/2 cups)
- 1/2 cup chopped walnuts or pecans (optional)
- Additional diced apple and cinnamon sugar for topping (optional)
How Much Time Will You Need?
This bread takes about 15 minutes to prep and around 55–65 minutes to bake. Plus, allow 10 additional minutes for the bread to cool in the pan before transferring it to a wire rack. Overall, expect about 1 hour 30 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
Start by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan well, and if you want, line it with parchment paper to make removing the bread easier later on.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, nutmeg, and optional cloves. Make sure these are evenly mixed so the spices and leavening distribute well.
3. Cream Butter and Sugars:
In a large bowl, beat the softened butter with both the granulated and brown sugars until the mixture looks light and fluffy—that usually takes about 3 to 4 minutes using a mixer.
4. Add Eggs and Vanilla:
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then stir in the vanilla extract.
5. Combine Wet Ingredients and Dry Ingredients:
Stir in the sour cream or plain yogurt until blended. Then add the dry mixture gradually to the wet mixture, stirring gently just until everything is combined. Be careful not to overmix to keep your bread tender.
6. Fold in Apples and Nuts:
Carefully fold in the diced apples and nuts (if you’re using them), evenly distributing them throughout the batter without overworking it.
7. Fill Pan and Add Toppings:
Pour the batter into your prepared loaf pan and spread it evenly. If you’d like, top the batter with extra diced apples and a sprinkle of cinnamon sugar for a sweet, crunchy crust.
8. Bake the Bread:
Bake in your preheated oven for 55 to 65 minutes. To check if it’s done, insert a toothpick into the center; it should come out clean or with just a few moist crumbs.
9. Cool and Serve:
Let the bread cool in the pan for about 10 minutes, then carefully move it to a wire rack to cool completely. Enjoy your warm bread plain or with a spread of butter or cream cheese.
Can I Use Frozen Apples Instead of Fresh?
Yes! Just make sure to thaw and drain any excess liquid from frozen apples before folding them into the batter to avoid extra moisture that can affect texture.
Can I Make This Bread Gluten-Free?
Absolutely. Swap the all-purpose flour for a 1-to-1 gluten-free baking flour blend. The texture might be slightly different, but it will still taste delicious.
How Should I Store Leftover Apple Bread?
Keep leftover bread wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate up to a week or freeze slices for up to 3 months.
Can I Substitute Yogurt for Sour Cream?
Yes! Plain yogurt is a great substitute for sour cream and will keep the bread moist with a lovely tang. Greek yogurt works well, too, just use the same amount called for in the recipe.