Heavenly Apple Cinnamon Loaf

As seen in From Bread to Pastries: Baking Essentials.

Bite into this apple cinnamon loaf and you'll get soft slices packed with cozy spice and juicy apples. Chopped fruit gets tossed with cinnamon and brown sugar, then blended right into a rich, buttery mixture. The result? Sweet layers in every bite. Bake until the top's golden—don't worry, foil on top will help keep things moist and stop burnt crusts. Let it cool before cutting for the best slices. Makes perfect company for morning coffee, brunches, or just curling up with a warm drink.

Barbara Chef
Created By Sasha
Last updated on Wed, 02 Jul 2025 18:21:51 GMT
Sliced loaf sitting on a wooden board. Save Pin
Sliced loaf sitting on a wooden board. | foodthingle.com

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.
A loaf of bread on a wooden cutting board. Save Pin
A loaf of bread on a wooden cutting board. | foodthingle.com

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.

A loaf of bread on a cutting board. Save Pin
A loaf of bread on a cutting board. | foodthingle.com

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.

Apple Cinnamon Loaf

Fluffy bread with chunks of apple, sweet cinnamon, and tasty swirls all through. Great for breakfast or a fall sweet snack.

Preparation Time
15 Minutes
Cooking Time
60 Minutes
Overall Time
75 Minutes
Created By: Sasha

Recipe Type: Baking

Skill Level: Simple

Regional Style: North American

Output: 10 Number of Servings (1 loaf)

Special Diets: Meat-Free

What You'll Need

→ Batter

01 2 teaspoons vanilla extract
02 3/4 cup buttermilk
03 2 large eggs, room temp
04 3/4 cup white sugar
05 1/2 cup unsalted butter, softened
06 1 teaspoon ground cinnamon
07 1/2 teaspoon salt
08 1/2 teaspoon baking soda
09 1 teaspoon baking powder
10 1 3/4 cups plain flour

→ Apple Cinnamon Layer

11 1 tablespoon ground cinnamon
12 1/3 cup soft brown sugar
13 2 apples (medium size), peeled, cored, and diced into bite-sized chunks

Steps to Follow

Step 01

Let the baked loaf rest in its tin for about 10 minutes on a rack. Then pull it out carefully and let it finish cooling before you cut it and enjoy.

Step 02

Pop it in the oven and let it bake around 55 to 65 minutes. Around the half-hour mark, lay a sheet of foil over the top so it doesn't get too dark. Check if it's done by poking a toothpick in the center; if it comes out clean, you're good.

Step 03

Spoon half your batter into the baking tin you set up earlier. Sprinkle on half of the apple mix and swirl it with a knife. Dump in the rest of the batter, scatter on the last of the apples, and swirl again. That's it.

Step 04

In a little bowl, toss together your diced apples, brown sugar, and the cinnamon so every bit is well coated.

Step 05

Gently mix in half your dry stuff to the wet bowl, just until you stop seeing flour. Stir in all the buttermilk. Then finish with the last of the dry mix, stopping as soon as it's barely blended. Don't go wild stirring.

Step 06

Toss in eggs, one at a time, whisking between each. Stir in the vanilla until it's all mixed through.

Step 07

Grab a big bowl and beat together the butter and white sugar for about three minutes till it's pale and fluffy.

Step 08

In a separate bowl, whisk the flour, baking powder, soda, salt, and cinnamon. Set it aside for a sec.

Step 09

Line a 9x4 inch loaf pan with parchment and smear it with some butter. Flick the oven on to 350°F (180°C).

Additional Tips

  1. Chop your apples into even pieces. That way, the loaf bakes up with a nice, even bite.
  2. If you don't want the top to burn, toss on some foil for the second half of baking.
  3. The toothpick trick works for doneness, but keep in mind your oven might take more or less time.
  4. Let your loaf cool totally before you slice so it holds together and doesn't crumble everywhere.

Essential Tools

  • 9x4 inch loaf pan
  • A couple mixing bowls
  • Hand or stand mixer
  • Wire whisk
  • Rubber spatula
  • Sheet of parchment
  • Some aluminum foil
  • Cooling rack
  • Kitchen knife

Allergen Information

Always verify ingredient labels for allergens and consult with a healthcare expert if unsure.
  • Includes milk and other dairy
  • Eggs are in here
  • Made with wheat and gluten

Nutrition Info (Per Serving)

These details are best used as an estimate and shouldn't replace professional health advice.
  • Calories: 296
  • Fat Content: 11 g
  • Carbohydrates: 46 g
  • Protein: 4 g