Apple Cinnamon Bread – Deliciously moist and dense cinnamon-spiced quick bread that is packed full of flavour, and LOADED with juicy apple chunks!

Why you’ll love this recipe

There’s nothing like the smell of freshly baked apple cinnamon bread wafting through the kitchen!

This moist and flavourful loaf is a cosy hug in every bite, bursting with tender apple chunks and the warm spices of cinnamon, ginger, and nutmeg.

Perfect for breakfast, a midday snack, or dessert, this recipe will have everyone begging for more.

Get ready to fall in love with the ultimate comfort bake this autumn!

Looking for more apple recipes? Check out my Apple Cinnamon Oatmeal Cookies, Apple and Rhubarb Crumble, and my Apple Crumble Bars.

Ingredients you’ll need

Here’s a list of ingredients you’ll need to make this bread. You can find my recipe card at the bottom of this post for the complete list with their amounts.

Plain/all-purpose flour
Baking powder
Salt
Ground cinnamon, ginger, and nutmeg
Large eggs: You’ll need 2.
Light brown sugar: Using all brown sugar yields a soft and moist loaf.
Greek-style yogurt: Makes for an extra moist loaf. You can also use sour cream.
Vegetable oil
Vanilla extract
Apples: You’ll need 3 apples, peeled, cored, and chopped into small chunks.

How to make Apple Cinnamon Bread

Mix dry ingredients: In a medium mixing bowl, whisk together the flour, baking powder, salt, and spices. Set aside.

Mix wet ingredients: In a separate large mixing bowl, whisk together the eggs and sugar until thick and lighter in colour. Add the yogurt, oil, and vanilla, and whisk until combined.

Mix the two together: Add the dry ingredients in thirds and fold in until just combined – do not overmix. Fold in the apple chunks.

Pour into pan: Pour the batter into a prepared loaf pan and spread out evenly.

Bake for about 60 – 65 minutes, or until a toothpick or cake tester inserted into the centre comes out clean. Allow to cool completely in the pan on a wire rack before slicing and serving.

The printable recipe card with the full list of ingredients, their measurements, and instructions can be found at the bottom of this post.

NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements. Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.

Best apples for quick bread

I love my sweet AND tart apples for baking with, so here is a small list of apples I highly recommend for this bread recipe.

Granny Smith: This tart apple keeps baked goods from being overly sweet.
Braeburn: A slightly sweeter apple I love using in bread and muffin recipes.
Golden Delicious: Another sweet and juicy favourite of mine.
Gala: A deliciously crisp and sweet apple.

You can use any apple you like that you just enjoy eating on its own. It’s entirely up to you! Also, if desired, you can even leave the skin on (like I did for this recipe) instead of peeling them.

Leftovers & Storage

This bread stays fresh covered tightly at room temperature for 2 days, or in the fridge for up to 1 week. It also freezes well for up to 3 months. Thaw overnight in the fridge.

Tried this recipe?

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #simplybakeblog. I’d love to see!

More bread recipes

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Originally Published: November, 2016 | Updated: February, 2025

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