When the air turns crisp and the leaves start crunching underfoot, there’s one thing my kitchen can’t go without: a freshly baked Apple Cinnamon Loaf. This cozy, spiced bread is the kind of recipe that makes your whole house smell like a warm hug. Whether you’re prepping for Thanksgiving brunch, treating yourself with afternoon tea, or simply looking for a way to use up those extra apples from the orchard, this loaf is here to save the day (and your snack time).
I still remember the first time I baked a loaf like this—it disappeared before I even got to brew my cup of tea. My three kids had practically inhaled it, and I thought, “Well, I guess this one’s going in the family cookbook!”
Table of Contents
Why You’ll Love This Apple Cinnamon Loaf
- Fall in a slice – Sweet apples and warm cinnamon swirl through a buttery, tender loaf.
- Easy pantry staples – No fancy ingredients needed; you probably have most of these at home.
- Perfect for gatherings – Serve it at brunch, as a snack, or even as a light dessert.
- Kid-approved – My little taste-testers ask for it on repeat.
What Does Apple Cinnamon Loaf Taste Like?
Think moist, buttery cake with bursts of sweet, cinnamon-coated apple pieces tucked inside. The crumb is tender, but every bite has just enough spice to keep things interesting. If cozy sweaters and crunchy leaves had a flavor, this would be it.
Ingredients You’ll Need for Apple Cinnamon Loaf
The beauty of this Apple Cinnamon Loaf is that it uses simple pantry staples mixed with a handful of fresh apples. Nothing fancy—just the kind of ingredients you probably already have tucked away in your kitchen. Let’s walk through them one by one, because every piece plays an important role in making this loaf tender, flavorful, and downright irresistible.
For the Cake Layer:
- All-purpose flour (1 ¾ cups)
This is the backbone of your loaf, giving it structure. Stick with all-purpose for that soft, moist crumb we all love. If you want to experiment with whole wheat, swap only half the flour, otherwise your Apple Cinnamon Loaf might turn out dense. - Baking powder (1 teaspoon) and baking soda (½ teaspoon)
These little leavening agents do the heavy lifting—literally. They’re what give your loaf that lovely rise, so it doesn’t turn into a flat, sad pancake in the oven. - Salt (½ teaspoon)
It may seem small, but salt makes a big difference. It balances the sweetness and lets the cinnamon shine. - Ground cinnamon (1 teaspoon)
The star spice here! Cinnamon infuses warmth into every bite. If you’re a cinnamon lover like me, you’ll adore this loaf. (Psst… if cinnamon is your jam, you’ll also love my Cinnamon Sugar Pumpkin Bread.) - Butter (½ cup, room temperature)
Butter adds richness and a melt-in-your-mouth quality. Make sure it’s softened, not melted—this helps it cream together with the sugar for that light, fluffy texture. - Granulated sugar (¾ cup)
Sweetens the loaf without overpowering it. Together with the apples, it creates a cozy, caramel-like flavor as the bread bakes. - Eggs (2 large, room temperature)
Eggs hold everything together while adding moisture and richness. Room-temperature eggs whip up better, helping create a lighter loaf. - Buttermilk (¾ cup)
This is the secret ingredient for tenderness. The tangy acidity of buttermilk reacts with the baking soda, giving your loaf that soft crumb and a gentle flavor balance. No buttermilk? Stir 1 teaspoon lemon juice into regular milk and let it sit for 5 minutes. - Vanilla extract (2 teaspoons)
Vanilla is like the background music in a great movie—it ties everything together without stealing the spotlight.
For the Apple Cinnamon Layer:
- Apples (2 medium, peeled, cored, and diced into ½-inch pieces)
Choose firm apples like Honeycrisp, Gala, or Granny Smith so they don’t turn mushy while baking. The apple chunks give your Apple Cinnamon Loaf little pockets of juicy sweetness. - Brown sugar (⅓ cup)
Brown sugar adds depth and a hint of molasses flavor, making the apple layer taste almost like apple pie baked right into the loaf. - Cinnamon (1 tablespoon)
Yes, more cinnamon! It’s swirled right in with the apples, ensuring every slice is fragrant and flavorful.
Step-by-Step Instructions for Apple Cinnamon Loaf
Baking this Apple Cinnamon Loaf is simple, but like any great recipe, it’s the little details that make all the difference. Here’s how to go from mixing bowl to cozy slices on your table:
Step 1: Prep Your Pan and Oven
First things first, grease a 9×4-inch loaf pan and line it with parchment paper. This will make it easy to lift the loaf out once it’s baked (no sad crumbling loaf disasters here). Preheat your oven to 350°F (180°C) so it’s hot and ready when your batter is done.
Step 2: Mix Your Dry Ingredients
In a medium-sized bowl, whisk together:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
This step may feel small, but whisking gets rid of lumps and evenly distributes the baking powder and soda so your Apple Cinnamon Loaf rises beautifully.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, beat ½ cup softened butter with ¾ cup granulated sugar until light and fluffy—about 3 minutes on high speed. You’ll know it’s ready when the mixture looks pale and airy.
Next, crack in your two eggs, one at a time, mixing well after each. Stir in 2 teaspoons of vanilla extract. This is where the magic begins—your kitchen will already smell amazing!
Step 4: Bring the Batter Together
Now gently fold in half of the dry mixture from Step 2. Once combined, add all the ¾ cup buttermilk and mix until smooth. Finally, fold in the remaining dry mixture. Be careful not to overmix—your loaf should be tender, not tough.
Tip from my kitchen: When I’m short on buttermilk, I stir a teaspoon of lemon juice into regular milk and let it sit for 5 minutes. Works like a charm.
Step 5: Make the Apple Cinnamon Layer
In a small bowl, toss 2 medium diced apples with ⅓ cup brown sugar and 1 tablespoon cinnamon. Coat every little apple cube so they bake into soft, sweet, spiced gems throughout the loaf.
If you love the apple-cinnamon combo, you might also want to check out my Apple Cinnamon Muffins for another cozy treat.
Step 6: Assemble the Loaf
Pour half the batter into your prepared loaf pan and spread it evenly. Sprinkle half of the cinnamon-sugar apples over the top. Take a butter knife and gently swirl the apples into the batter.
Repeat with the rest of the batter and apples, swirling again for that marbled apple-cinnamon look. This layering creates a gorgeous loaf with little bursts of apple flavor in every bite.
Step 7: Bake with Care
Slide the pan into your preheated oven and bake for 55–65 minutes. At around the 30-minute mark, tent the loaf with aluminum foil so the top doesn’t brown too quickly.
Every oven is a little different, so check for doneness by inserting a toothpick into the center. If it comes out clean or with just a few crumbs, your Apple Cinnamon Loaf is ready
Step 8: Cool Before Slicing
This step is the hardest—waiting! Remove the loaf from the oven and let it rest in the pan for about 10 minutes. Then lift it out using the parchment paper and place it on a wire rack to cool completely.
Slicing too early can cause the loaf to fall apart, so trust me—patience pays off here. Once cooled, slice into thick pieces, brew yourself a cup of tea, and enjoy.
Tips and Tricks for the Perfect Apple Cinnamon Loaf
- Even dice = even bake – Chop apples the same size so they soften consistently.
- Don’t overmix – A gentle stir keeps the loaf tender, not tough.
- Cover halfway – Tent with foil mid-bake so the top doesn’t burn before the center’s done.
- Cool before cutting – Cutting too soon = crumbly loaf (and sad slices).
- Try add-ins – A handful of chopped pecans or a drizzle of caramel on top takes it over the edge.
Storage
- Room temp: Wrap in plastic or store in an airtight container for up to 3 days.
- Fridge: Keeps fresh up to 5 days.
- Freezer: Wrap slices individually, freeze for up to 3 months. Perfect for lunchboxes or quick breakfasts.
FAQs
Can I use whole wheat flour?
Yes, but swap only half or the loaf may be too dense.
Which apples are best?
I love Honeycrisp or Granny Smith for that sweet-tart balance, but any firm apple works.
Can I make this dairy-free?
Absolutely—swap butter for vegan margarine and buttermilk for almond milk with 1 tsp lemon juice.
Conclusion
If you’re searching for that one recipe that screams fall, this Apple Cinnamon Loaf is it. It’s cozy, it’s simple, and it’s a guaranteed crowd-pleaser. So next time you’re craving something sweet but not too fussy, whip this up—and don’t forget to snag your slice before the kids get to it!
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Print
Apple Cinnamon Loaf
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 1 loaf
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A tender, buttery loaf swirled with cinnamon-sugar apples—this Apple Cinnamon Loaf is the perfect cozy bake for crisp fall days or any time you crave something warm and comforting.
Ingredients
For the Cake Layer:
1 ¾ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ cup butter, room temperature
¾ cup granulated sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
¾ cup buttermilk
For the Apple Cinnamon Layer:
2 medium apples, peeled, cored, and diced
⅓ cup brown sugar
1 tablespoon ground cinnamon
Instructions
1. Preheat oven to 350°F (180°C) and grease a 9×4-inch loaf pan. Line with parchment paper for easy removal.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
3. In a large bowl, beat softened butter with granulated sugar until light and fluffy, about 3 minutes.
4. Add eggs one at a time, mixing well after each, then stir in vanilla extract.
5. Gently fold in half of the dry ingredients. Add buttermilk and mix until smooth, then fold in remaining dry ingredients.
6. In a small bowl, toss diced apples with brown sugar and cinnamon until fully coated.
7. Pour half the batter into the prepared pan and spread evenly. Sprinkle half the apple mixture on top and gently swirl with a knife.
8. Repeat with remaining batter and apples, swirling again for a marbled look.
9. Bake for 55–65 minutes, tenting with foil after 30 minutes to prevent over-browning.
10. Check for doneness with a toothpick—it should come out clean or with a few crumbs.
11. Let the loaf cool in the pan for 10 minutes, then lift out and cool completely on a wire rack before slicing.
Notes
Use firm apples like Honeycrisp or Granny Smith so they hold their shape when baked.
No buttermilk? Mix 1 teaspoon lemon juice into ¾ cup milk and let it sit for 5 minutes as a substitute.
Store leftover slices in an airtight container at room temperature for up to 3 days.
