
Bite into this Apple Cinnamon Loaf and you’ll taste fall in every soft slice. It’s easy to throw together with basic stuff from your kitchen. Juicy apples, brown sugar, and cinnamon twist through the loaf making each bite super soft and tasty. I can’t resist making it for brunch during the holidays, or grabbing a piece for a cozy afternoon snack with some tea.
The very first time I baked this loaf it vanished before it had time to cool down. Whenever I want some low-effort comfort, this is what I make—no tricky baking steps or headaches.
Cozy Ingredients
- Apples: juicy and tart, add plenty of fall taste and moisture—try Granny Smith or another crisp type for balance
- Brown sugar: gives a caramel hint and sweet depth—make sure it’s soft so it blends right in
- Vanilla: boosts the flavor—pick real vanilla extract so it tastes natural
- Buttermilk: adds a tang and extra softness—real buttermilk works best, not just milk with vinegar
- Large eggs: help everything rise and get rich—room temp eggs stop the batter from getting weird
- Granulated white sugar: makes the loaf sweet and keeps it tender
- Butter: adds richness and a soft crumb—let it sit out until it’s soft for the best results
- Ground cinnamon: classic warm spice—make sure yours smells strong and fresh
- Salt: simple way to boost the flavors—fine sea salt helps it blend evenly
- Baking powder and baking soda: these work together to puff up the bread and keep it soft—get fresh ones so your loaf rises right
- All purpose flour: gives the loaf its shape—use flour with a nice fine feel
- Cinnamon in the apple layer: extra hit of that cozy spice
Simple Steps to Make It
- Let It Cool and Slice:
- Once it’s done, let it rest in the pan about ten minutes. Lift it out gently and move it to a rack. Don’t rush—make sure it’s cool all the way before you slice or it could fall apart.
- Bake It Off:
- Pop the loaf in your hot oven. Bake for fifty-five to sixty-five minutes. If it’s browning too fast partway through, lay a piece of foil on top. Check if it’s done with a toothpick in the center—no wet batter and you’re set.
- Swirl and Layer:
- Spoon in half the batter and spread it out. Sprinkle on half the apple mixture and give the top a little swirl with a knife. Add the rest of the batter, the rest of the apples, and swirl again for pretty stripes on top.
- Mix Up That Apple Cinnamon Filling:
- In a small bowl, toss diced apples with brown sugar and a good shake of cinnamon until they’re coated in sweet spice.
- Add the Dry and Buttermilk:
- Gently fold in half your dry mixture—don’t overmix. Pour in all the buttermilk and stir just until it comes together. Add the rest of the dry stuff and gently mix until you can’t see any flour left, but stop before it gets tough.
- Eggs In and a Splash of Vanilla:
- One at a time, add eggs and beat after each. Next, pour in vanilla and mix so it’s blended in.
- Cream the Butter and Sugar:
- Drop the softened butter and white sugar into a big bowl and beat on high for about three minutes until it’s pale and fluffy. This step keeps your loaf nice and light.
- Get the Dry Mix Ready:
- Whisk flour, baking powder, baking soda, salt, and a teaspoon of cinnamon in a bowl until smooth and lump-free.
- Prep Pan and Oven:
- Line a nine by four inch loaf pan with parchment that hangs over the sides so you can lift it out easy. Grease the pan too. Turn your oven to three-fifty Fahrenheit (one-eighty Celsius) so it’s ready once you’ve finished the batter.

Every time I pick out fresh local apples I stash a couple for this bread. The apples make it sweet without working hard and it always takes me back to cozy fall baking days with my mom.
How to Keep It Fresh
Wrap your loaf snug in plastic or seal it in a container and it’ll stay soft at room temp for about three days. If you freeze it, slice or wrap the whole thing up tight and stash it for up to three months. Let it defrost still wrapped so the loaf doesn’t dry out.
Easy Ingredient Swaps
No buttermilk? Use plain yogurt or sour cream thinned with milk. For a dairy-free version, switch to plant-based butter and your favorite non-dairy milk with a bit of lemon juice stirred in. Not a Granny Smith fan? Try Fuji or Honeycrisp—just pick a firm tart apple that holds up.

Fun Ways to Enjoy
Grab a thick slice, toast it, and add butter for breakfast. Top with whipped cream for an after-dinner treat. For brunch, serve with spicy tea and fresh fruit for a crowd-pleaser.
History and Traditions
Loaves like this are old favorites in North American kitchens, especially when apples are everywhere in the fall. Swirling cinnamon sugar apples in the batter? That’s borrowed from classic coffee cakes, and makes every slice extra special.
Common Recipe Questions
- → My loaf gets dark way too fast, what do I do?
Pop some foil over the top after half an hour or so. This blocks the heat from hitting just the top and stops it from getting burnt, but your inside will still cook up soft.
- → Am I stuck using just one apple type?
Nope! Grab something firm, like Honeycrisp, Fuji, or Granny Smith. They won’t go mushy and give both tart and sweet vibes.
- → Why cut apples all the same size?
Even little pieces mean they bake at the same pace. That way, your loaf stays soft and there aren’t any crunchy surprises.
- → Is it a big deal if I don’t have buttermilk?
Buttermilk helps keep things moist and adds some tang. If you run out, swap in plain yogurt or even milk with a squeeze of lemon juice instead.
- → How can I know when the loaf’s cooked?
Stick a toothpick in the middle. If it comes out pretty much clean or with just crumbs, you're good to go. Your oven might bake faster or slower, so watch it toward the end.