Description

This Cinnamon Apple Bread is a moist, flavorful quick bread perfect for fall. Made with fresh diced apples, warming spices like cinnamon and nutmeg, and a crunchy turbinado sugar topping, it’s a delightful treat for breakfast or an afternoon snack. The combination of brown and granulated sugars along with chopped nuts adds depth and texture, making every bite a cozy autumn indulgence.

Ingredients

Scale

Dry Ingredients

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg

Wet Ingredients

1/2 cup unsalted butter, melted
1/2 cup granulated sugar
1/2 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
1/4 cup milk

Add-ins

1 1/2 cups peeled and diced apples (such as Granny Smith or Honeycrisp)
1/2 cup chopped walnuts or pecans (optional)

Topping

1 tablespoon turbinado sugar or extra brown sugar

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Instructions

Prep the Pan: Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper to prevent sticking and ensure easy removal.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, and ground nutmeg to evenly distribute the spices and leavening agents.
Combine Wet Ingredients: In a large mixing bowl, combine the melted unsalted butter, granulated sugar, and packed brown sugar. Beat in the eggs one at a time, followed by the vanilla extract, mixing until the batter is smooth and uniform. Stir in the milk to loosen the mixture.
Incorporate Dry Ingredients: Gradually add the dry mixture into the wet mixture, stirring gently just until combined to avoid overmixing which can make the bread tough.
Add Apples and Nuts: Fold in the peeled and diced apples along with the chopped walnuts or pecans if using, distributing them evenly throughout the batter.
Prepare for Baking: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Sprinkle the top with turbinado sugar or extra brown sugar to create a sweet, crunchy crust during baking.
Bake the Bread: Place the loaf pan in the preheated oven and bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean, indicating the bread is fully cooked.
Cool the Bread: Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This prevents sogginess and helps the bread set properly.

Notes

The bread tastes even better the next day once the flavors have mingled.
Store tightly wrapped at room temperature for up to 3 days.
Refrigerate for longer freshness if needed.
You can freeze individual slices for convenient breakfasts or snacks later.

Prep Time: 15 minutes
Cook Time: 1 hour
Category: Breakfast, Snack
Method: Baking
Cuisine: American