Cinnamon Sugar Apple Bread – Soft, Cozy, and Perfect for Sharing
Warm slices of cinnamon sugar apple bread feel like a hug on a cool day. This loaf is soft, tender, and filled with juicy apple pieces in every bite. The cinnamon sugar topping bakes into a crackly, caramel-like crust that makes the whole kitchen smell incredible.
5 Irresistible Desserts, Completely Free
Get five easy dessert recipes you’ll want to save, share, and make again and again—delivered straight to your inbox.
It’s simple enough for a weekday treat, yet special enough to bring to brunch or share with friends. If you love apple pie flavors but want something easier, this bread will be your new go-to.
Ingredients
Method
- Prep the pan and oven: Heat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with a parchment sling so the bread lifts out easily.
- Make the cinnamon sugar: In a small bowl, mix 1/3 cup sugar, 1 teaspoon cinnamon, and a pinch of salt. Set aside.
- Combine dry ingredients: In a large bowl, whisk flour, 3/4 cup granulated sugar, 1/4 cup brown sugar, 2 teaspoons cinnamon, baking powder, baking soda, and salt until evenly blended.
- Whisk the wet ingredients: In a separate bowl, whisk oil, yogurt, eggs, and vanilla until smooth and glossy.
- Fold the batter: Pour the wet mixture into the dry ingredients. Stir gently with a spatula until a few streaks of flour remain. Fold in the diced apples. The batter will be thick—this helps suspend the apples.
- Layer with cinnamon sugar: Spread half the batter in the pan. Sprinkle half the cinnamon sugar evenly over it. Spoon the remaining batter on top and smooth gently. Finish with the remaining cinnamon sugar.
- Bake: Bake for 50–60 minutes, or until a toothpick inserted near the center comes out with just a few moist crumbs. If the top is browning too quickly, tent with foil for the last 10–15 minutes.
- Optional finish: Right out of the oven, brush the top with melted butter to help the cinnamon sugar set into a crackly crust.
- Cool and slice: Let the loaf cool in the pan for 15 minutes, then lift it out to a rack. Cool completely before slicing to keep the crumb moist and intact.
What Makes This Special
This recipe leans into texture and balance. You get a moist crumb from yogurt and oil, plus pockets of tart-sweet apple for a fresh bite.
A ribbon of cinnamon sugar runs through the center, and more goes on top for crunch. It’s sturdy enough to slice cleanly, but tender enough to feel like dessert. Best of all, it comes together with basic pantry items and a couple of apples—no mixer required.
What You’ll Need
- All-purpose flour: 2 cups, spooned and leveled
- Granulated sugar: 3/4 cup for the batter
- Brown sugar: 1/4 cup for deeper flavor
- Cinnamon: 2 1/2 teaspoons total (for batter and topping)
- Baking powder: 2 teaspoons
- Baking soda: 1/2 teaspoon
- Kosher salt: 1/2 teaspoon
- Neutral oil: 1/2 cup (canola, vegetable, or light olive oil)
- Plain yogurt or sour cream: 3/4 cup (whole milk preferred)
- Eggs: 2 large, at room temperature
- Vanilla extract: 2 teaspoons
- Apples: 2 medium, peeled and finely diced (about 2 cups; Honeycrisp, Granny Smith, or Pink Lady work well)
- For the cinnamon sugar: 1/3 cup granulated sugar + 1 teaspoon cinnamon + pinch of salt
- Optional: 2 tablespoons melted butter for brushing the top after baking
How to Make It
- Prep the pan and oven: Heat the oven to 350°F (175°C).
Grease a 9×5-inch loaf pan and line it with a parchment sling so the bread lifts out easily.
- Make the cinnamon sugar: In a small bowl, mix 1/3 cup sugar, 1 teaspoon cinnamon, and a pinch of salt. Set aside.
- Combine dry ingredients: In a large bowl, whisk flour, 3/4 cup granulated sugar, 1/4 cup brown sugar, 2 teaspoons cinnamon, baking powder, baking soda, and salt until evenly blended.
- Whisk the wet ingredients: In a separate bowl, whisk oil, yogurt, eggs, and vanilla until smooth and glossy.
- Fold the batter: Pour the wet mixture into the dry ingredients. Stir gently with a spatula until a few streaks of flour remain.
Fold in the diced apples. The batter will be thick—this helps suspend the apples.
- Layer with cinnamon sugar: Spread half the batter in the pan. Sprinkle half the cinnamon sugar evenly over it.
Spoon the remaining batter on top and smooth gently. Finish with the remaining cinnamon sugar.
- Bake: Bake for 50–60 minutes, or until a toothpick inserted near the center comes out with just a few moist crumbs. If the top is browning too quickly, tent with foil for the last 10–15 minutes.
- Optional finish: Right out of the oven, brush the top with melted butter to help the cinnamon sugar set into a crackly crust.
- Cool and slice: Let the loaf cool in the pan for 15 minutes, then lift it out to a rack.
Cool completely before slicing to keep the crumb moist and intact.
How to Store
- Room temperature: Wrap tightly or store in an airtight container for up to 3 days. The flavor often improves on day two.
- Refrigerator: Store for up to 5 days if your kitchen is warm. Bring to room temp or warm slightly before serving.
- Freezer: Wrap slices individually and freeze for up to 2 months.
Thaw at room temperature or pop into a toaster oven.
- Refresh: A 5–8 minute warm-up at 300°F (150°C) revives the crust and wakes up the spices.
Health Benefits
- Apples offer fiber and antioxidants: They bring pectin, which can support digestion, plus vitamin C and polyphenols.
- Lower saturated fat: Using oil and yogurt instead of butter keeps the crumb moist while reducing saturated fat compared to many quick breads.
- Portion-friendly: A small slice satisfies thanks to the spice and fruit, helping you enjoy a treat without going overboard.
- Customizable sweetness: You control the sugar. You can reduce it slightly or pick a more tart apple to balance sweetness naturally.
Pitfalls to Watch Out For
- Overmixing the batter: This can make the loaf tough. Stir just until combined after adding the wet ingredients.
- Cutting apples too large: Big chunks can cause wet pockets and uneven baking.
Aim for a fine dice, about 1/4 inch.
- Underbaking the center: The loaf is thick and moist. Check doneness in a few spots; crumbs should be moist but not gooey.
- Skipping the cool-down: Slicing too soon can compress the crumb and make it gummy. Let it cool to set the structure.
- Using a dark or glass pan without adjustment: Dark pans brown faster; glass bakes slower.
Watch carefully and tent or extend time as needed.
Variations You Can Try
- Brown butter boost: Swap the oil for 1/2 cup browned butter (cooled). It adds a toasty, nutty note.
- Maple glaze: Whisk 1/2 cup powdered sugar with 1–2 tablespoons maple syrup and a pinch of salt. Drizzle over the cooled loaf.
- Nut crunch: Fold in 1/2 cup chopped toasted pecans or walnuts for texture.
- Whole wheat twist: Replace up to 3/4 cup of the flour with white whole wheat flour.
Add 1–2 tablespoons extra yogurt if the batter seems too thick.
- Apple-cider vibe: Swap 2–3 tablespoons of the yogurt for reduced apple cider for a deeper apple flavor.
- Raisin or cranberry pop: Add 1/2 cup dried fruit soaked briefly in warm water or cider, then drained.
- Gluten-free option: Use a 1:1 gluten-free all-purpose blend with xanthan gum. Let the batter rest 10 minutes before baking.
FAQ
What are the best apples for this bread?
Your Next Favorite Dessert Is Inside
SEND ME THE FREE DESSERTS
Choose firm apples that hold their shape. Granny Smith adds tang, Honeycrisp brings balanced sweetness, and Pink Lady offers a nice aroma.
A mix of two types gives great depth.
Can I reduce the sugar?
Yes. You can cut the batter sugar by 2–3 tablespoons without affecting texture much. Keep most of the cinnamon sugar to preserve the signature crust, or reduce that by a tablespoon if you prefer.
Do I have to peel the apples?
Peeling gives a more tender bite, but you can leave the skins on for extra fiber and color.
If keeping skins, dice the apples extra small so the pieces soften fully.
Can I make muffins instead of a loaf?
Absolutely. Divide the batter among a lined 12-cup muffin tin, sprinkle cinnamon sugar on top, and bake at 350°F (175°C) for 18–22 minutes, until a toothpick comes out clean.
Why did my bread sink in the middle?
Common causes include underbaking, too much leavening, or opening the oven door early. Make sure your baking powder and soda are fresh, avoid overmixing, and bake until the center tests done.
How do I keep the top from overbrowning?
If the top is browning before the center sets, tent it loosely with foil around the 35–40 minute mark.
Also check your oven temperature with an oven thermometer for accuracy.
Can I use applesauce instead of some oil?
Yes. Replace up to 1/4 cup of the oil with unsweetened applesauce. The crumb will be slightly denser but still moist.
Is this bread very sweet?
It’s moderately sweet, with most of the “dessert” feel coming from the cinnamon sugar crust.
Using a tarter apple keeps the sweetness balanced.
In Conclusion
Cinnamon sugar apple bread offers familiar comfort with a little sparkle from its crackly top and tender crumb. It’s easy to make, endlessly adaptable, and just right for slow mornings or cozy afternoons. Keep a few slices on hand for quick snacks, or wrap one up for a thoughtful gift.
With simple ingredients and a straightforward method, this is a recipe you’ll return to again and again.
Printable Recipe Card
Want just the essential recipe details without scrolling through the article? Get our printable recipe card with just the ingredients and instructions.
Save Room for Something Sweet
Before you go, grab five irresistible dessert recipes that are simple to follow, satisfying to make and perfect for sharing.
