This Cinnamon Apple Bread is a moist, tender sweet loaf packed with juicy Granny Smith apples, warm cinnamon, and aromatic spices. Made with yogurt and neutral oil for an exceptionally soft crumb, this homemade apple bread stays fresh for days and delivers the comforting flavor of classic apple baking in every slice.
Moist Apple Cinnamon Bread, Perfect for Fall Baking
The generous amount of fresh apple creates pockets of juicy fruit throughout the loaf, while cinnamon, ginger, and allspice add a warm, bakery-style spice profile. Finished with thinly sliced apples and crunchy cinnamon sugar, this loaf has a beautiful presentation that makes it perfect for breakfast, afternoon tea, or a cozy homemade dessert.
Why This Cinnamon Apple Bread Is So Good
Moist and Tender Crumb: Yogurt and oil create a soft texture that stays fresh for days.
Packed with Fresh Apples: Generous diced Granny Smith apples provide juicy flavor throughout the loaf.
Warm Bakery-Style Spices: Cinnamon, ginger, and allspice create a rich and aromatic flavor profile.
Easy Homemade Loaf: Simple preparation makes this an approachable recipe for everyday baking.
Beautiful Apple Topping: Thin apple slices and cinnamon sugar create an attractive golden finish.
Perfect Make-Ahead Bake: Stores well and can also be frozen for longer-term enjoyment.
Perfect for Any Occasion
This Cinnamon Apple Bread is ideal for breakfast, weekend brunch, afternoon tea, coffee breaks, holiday mornings, bake sales, and cozy fall gatherings. Its moist texture and fresh apple flavor also make it a wonderful homemade gift during apple season.
Moist Apple Cinnamon Bread, Perfect for Fall Baking
Ingredient Notes
Cinnamon Apple Filling
Granny Smith apples: Their tart flavor and firm texture provide excellent contrast to the sweet, spiced batter.
Ground cinnamon: Enhances the natural flavor of the apples.
Brown sugar: Adds caramel-like sweetness and helps create juicy apple pieces.
Dry Ingredients
All-purpose flour: Provides structure while keeping the loaf tender.
Baking powder and baking soda: Work together to create a balanced rise.
Ground cinnamon: Adds the signature warm spice flavor.
Ground ginger: Provides subtle warmth and complexity.
Allspice: Adds depth and complements the apple and cinnamon.
Salt: Balances the sweetness and enhances the spices.
Wet Ingredients
Brown sugar: Adds moisture and rich caramel notes.
Plain yogurt: Creates a beautifully moist and tender crumb.
Eggs: Provide structure and richness.
Canola or neutral oil: Helps keep the loaf soft and moist.
Vanilla extract: Rounds out the flavor.
Optional Topping
Thinly sliced Granny Smith apple: Creates an elegant fruit topping.
Demerara or turbinado sugar: Adds a delicate crunch.
Cinnamon: Provides extra warmth and visual appeal.
Moist Apple Cinnamon Bread, Perfect for Fall Baking
Tips for the Best Cinnamon Apple Bread
Choose Firm Apples: Granny Smith apples hold their shape beautifully while baking.
Do Not Overmix: Whisk the batter just until smooth to maintain a tender crumb.
Use All the Apple Juices: The juices released from the cinnamon apple mixture add extra moisture and flavor.
Check the Center Carefully: Bake until a skewer inserted into the center comes out smooth.
Cool Completely: Allow at least one hour of cooling before slicing for the best texture.
Toast Leftovers: Lightly toasted slices with butter make an especially delicious breakfast or snack.
Serving Suggestions
Classic Slice: Enjoy plain with coffee or tea.
Buttered Toast: Lightly toast a slice and spread with butter.
Breakfast Treat: Serve alongside Greek yogurt and fresh fruit.
Dessert Upgrade: Add a drizzle of caramel sauce for extra indulgence.
Holiday Brunch: Include it on a breakfast or dessert table alongside pastries and muffins.
Moist Apple Cinnamon Bread, Perfect for Fall Baking
A Must Try
This Cinnamon Apple Bread combines juicy fresh apples, warm spices, and an incredibly moist crumb to create a comforting homemade loaf that’s hard to resist. The tender texture, caramelized apple flavor, and delicate cinnamon sugar topping make every slice feel like a bakery-style treat. Whether enjoyed for breakfast, afternoon tea, or dessert, this apple bread is a timeless recipe worth making again and again.
Moist Apple Cinnamon Bread, Perfect for Fall Baking
Ingredients
Cinnamon Apple
- 450 g Granny Smith apples diced into ½-inch cubes, skin on (about 3 cups or 2 large apples)
- 2.5 g ground cinnamon 1 tsp
- 38 g brown sugar 3 tbsp
Dry Ingredients
- 2.5 g ground cinnamon 1 tsp
- 1 g ground ginger ½ tsp
- 0.5 g allspice or mixed spice ¼ tsp
- 220 g all-purpose flour 1¾ cups
- 4 g baking powder 1 tsp
- 2.5 g baking soda sifted (½ tsp)
- 1.5 g cooking or kosher salt ¼ tsp
Wet Ingredients
- 165 g brown sugar ¾ cup
- 180 g plain unsweetened yogurt room temperature (¾ cup), or sour cream
- 2 large eggs room temperature
- 120 ml canola oil or other neutral-flavored oil ½ cup
- 5 ml vanilla extract 1 tsp
Optional Topping
- 1 Granny Smith apple quartered, cored, and thinly sliced 3 mm / ⅛ inch thick
- 20 g demerara sugar or turbinado sugar 1½ tbsp
- 0.5 g ground cinnamon ¼ tsp
Instructions
- Preheat the oven to 200°C, 390°F, or 180°C fan. Set the oven rack in the center so the loaf bakes evenly.
- Prepare a 21.5 x 11.5 x 7 cm, approximately 8.5 x 4.5 x 2.75 inch loaf pan. Lightly spray it with canola oil, then line the base and long sides with one piece of parchment paper, leaving a little overhang on the sides. There is no need to line the short ends.
- For the topping, combine the Demerara sugar and cinnamon in a small bowl and set it aside.
- Prepare the cinnamon apples next. Toss the apples with the cinnamon apple ingredients in a bowl and leave them to rest while you make the batter. The sugar will draw a little moisture from the apples, and that is exactly what we want.
- For the batter, whisk all of the dry ingredients together in one bowl. In another bowl, whisk the wet ingredients until combined. Pour the wet mixture into the dry ingredients and whisk gently, just until you have a smooth batter. Add the prepared apples, along with all of their juices, and stir in the walnuts. The finished batter should be thick and easy to spoon, not thin enough to pour in a steady stream and not so stiff that it resembles sticky bread dough.
- Spoon the batter into the prepared loaf pan and gently smooth the surface.
- Now arrange the apple topping. Take about one-quarter of the apple slices and fan them slightly so they overlap, then arrange them over the loaf. Repeat with two more portions, using enough slices to cover the surface. You will likely need only about three-quarters of the apple. Finish by sprinkling the cinnamon sugar evenly over the top.
- Bake for 60 minutes. Loosely cover the loaf with foil, then continue baking for another 25 minutes, or until a skewer inserted into the center comes out smooth.
- Let the loaf rest in the pan for 15 minutes. Then carefully use the parchment overhang to lift it out and transfer it to a wire rack. Give it at least 1 hour to cool on the rack before slicing. A little patience here makes all the difference.
- This apple bread is moist and full of flavor, so it is lovely served just as it is. If you want something a little more indulgent, lightly toast a slice and spread it generously with butter.
- If your loaf pan is a little larger than the one specified, that is perfectly fine. Just keep in mind that the finished loaf will not be quite as tall as the one pictured.
- For leftovers, the loaf stays fresh for up to 5 days. Keep it in the fridge and warm individual slices before serving, either in the microwave or by toasting them gently in the oven or toaster. The loaf can also be frozen for up to 3 months.