Apple Cinnamon Loaf Bread

This Apple Cinnamon Loaf brings all the cozy flavors of fall into one tender bread. With just a handful of common ingredients, it is an easy way to celebrate apple season. The swirl of cinnamon and brown sugar with diced apples makes each slice extra moist and flavorful. I love adding this loaf to a holiday brunch table or serving it as an afternoon snack with tea.

The first time I made this loaf it disappeared before it even finished cooling. Now it is my go-to when I want something comforting but do not want to fuss with complicated baking.

Ingredients

• All purpose flour: gives structure to the loaf look for flour with a fine even texture
• Baking powder and baking soda: work together to help the bread rise and stay fluffy buy fresh ones for best results
• Salt: enhances the sweetness and rounds out flavors use fine sea salt for even seasoning
• Ground cinnamon: gives classic warmth make sure your cinnamon is fragrant and fresh for maximum punch
• Butter: provides richness and a tender crumb use real butter at room temperature for proper creaming
• Granulated white sugar: sweetens the batter and creates a delicate texture
• Large eggs: provide lift and richness ensure they are at room temperature to avoid curdling
• Buttermilk: gives tang and extra moisture to keep the loaf soft choose real buttermilk rather than milk mixed with vinegar for best results
• Vanilla: deepens the flavor use pure vanilla extract for a natural taste
• Apples: bring moisture and classic fall flavor use crisp tart apples like Granny Smith for best texture
• Brown sugar: adds depth with a caramel note make sure it is soft and fresh
• Cinnamon in the apple layer: doubles the punch of warm spice

Step-by-Step Instructions

Prepare the Pan and Oven:

Grease a nine by four inch loaf tin and line with parchment paper letting extra parchment hang over the sides for easy removal. Preheat your oven to three hundred fifty degrees Fahrenheit or one hundred eighty degrees Celsius so it is fully hot when you are ready to bake.

Mix the Dry Ingredients:

In a medium bowl whisk together the flour baking powder baking soda salt and one teaspoon of cinnamon. Make sure there are no lumps so the loaf bakes up light and even.

Cream the Butter and Sugar:

Add room temperature butter and granulated sugar to a large mixing bowl. Beat on high speed for about three minutes until pale and fluffy. This step adds air so the bread is tender.

Add Eggs and Vanilla:

Crack in the eggs one at a time beating well after each before adding the next. Stir in the vanilla so it is evenly distributed.

Incorporate the Dry Ingredients and Buttermilk:

Fold in half the flour mixture until it is almost combined. Pour in all the buttermilk and gently mix until just blended. Add the rest of the flour mixture folding in gently until no dry spots remain. Overmixing can make the loaf tough so stop as soon as it is mixed.

Prepare the Apple Cinnamon Layer:

Toss the peeled diced apples with brown sugar and the remaining tablespoon of cinnamon in a small bowl. Every piece should be coated in sweet spice.

Layer and Swirl the Batter:

Spread half of the batter evenly in your prepared loaf tin. Scatter over half the apples and use a butter knife to swirl the apples gently into the top layer of batter. Add the rest of the batter then repeat with the remaining apples and swirl again on top for a beautiful marbled look.

Bake the Loaf:

Place the tin in the oven and bake for fifty five to sixty five minutes. About halfway through loosely place a sheet of foil over the top of the loaf so it does not brown too quickly. When a toothpick inserted in the center comes out clean it is ready.

Cool and Serve:

Let the loaf cool in the tin for ten minutes before lifting it out onto a wire rack. Wait until it is completely cool before slicing or the loaf might crumble. Slice and enjoy.

Pin it

When I get my hands on fresh local apples I always set aside a few for this loaf. The natural sweetness of the apples shines through and brings back memories of baking with my mom every fall.

Storage Tips

To keep your loaf soft wrap it in plastic wrap or store in an airtight container at room temperature for up to three days. You can also freeze it whole or sliced tightly wrapped for up to three months. Let it thaw at room temperature wrapped so it stays moist.

Ingredient Substitutions

If you do not have buttermilk you can use plain yogurt or sour cream thinned with a bit of milk. For a dairy free version swap the butter for plant based buttery spread and use a non dairy milk with a splash of lemon juice as your buttermilk. Swap any tart firm apple such as Fuji or Honeycrisp for Granny Smith.

Pin it

Serving Suggestions

Try a thick slice warmed with extra butter in the morning. It is lovely served with whipped cream as a dessert. For a special brunch tray pair it with spiced tea and fresh fruit.

Cultural Context

Apple bread like this has roots in North American baking traditions especially as a way to enjoy fall’s apple harvest. Adding a layer of cinnamon sugar apples is inspired by classic coffee cakes and makes this loaf extra special.

Frequently Asked Questions

→ How do I prevent the loaf from browning too quickly?

After baking for about 30 minutes, loosely cover the top of the loaf with aluminum foil. This will shield it from direct heat and ensure the top doesn't get too dark while the center continues to bake.

→ Can I use other types of apples?

Yes, firm varieties like Granny Smith, Honeycrisp, or Fuji hold their shape well during baking and provide a nice balance of tartness and sweetness.

→ Why is it important to dice apples evenly?

Uniform pieces ensure the apples cook at the same rate, resulting in a soft, consistent texture throughout the loaf.

→ Is buttermilk necessary for the batter?

Buttermilk adds moisture and a subtle tang, yielding a tender crumb. However, plain yogurt or milk with a splash of lemon juice can be used as alternatives.

→ How can I tell when the loaf is done baking?

Insert a toothpick into the center. If it comes out clean or with just a few crumbs, the loaf is ready. Baking times may vary by oven.