Warm Cinnamon-Spiced Apple Bread is a cozy treat that fills your kitchen with the sweet smell of cinnamon and the soft, tender bite of fresh apples. This bread has just the right balance of spice and fruit, making it perfect for breakfast or an afternoon snack with a cup of tea or coffee.
I love making this bread when the weather starts to cool down because it reminds me of crisp fall mornings and the feeling of wrapping up in a favorite sweater. The cinnamon’s gentle warmth pairs beautifully with the natural sweetness of the apples, creating a flavor that feels like a hug in every slice.
My favorite way to enjoy this bread is slightly toasted with a little bit of butter melting on top. It’s simple but so satisfying. Plus, it’s a great way to use up apples that are a little past their prime and turn them into something delicious everyone loves.
Key Ingredients & Substitutions
Apples: Gala or Fuji apples work great here because they’re sweet and hold their shape well. You can swap with honeycrisp or Granny Smith for a tangier twist. Just make sure to chop them small so they bake evenly.
Cinnamon & Nutmeg: These spices give the bread its warm flavor. If you’re out of nutmeg, a pinch of allspice or cloves works well as a substitute. For a milder spice, cut the cinnamon a bit.
Sour Cream or Yogurt: This ingredient adds moisture and tenderness. If you prefer dairy-free, use coconut yogurt or a mix of applesauce and a little oil instead.
Butter: Unsalted butter is best for control over saltiness. If needed, softened coconut oil or vegan butter can be swapped in.
Walnuts or Pecans: These nuts add crunch but are optional. Feel free to leave them out or replace with seeds like pumpkin or sunflower seeds for a nut-free option.
How Do I Get the Bread Moist and Tender, Not Dry?
The key to moist apple bread is balancing wet and dry ingredients and gentle mixing:
- Cream butter and sugar well: This traps air for a light texture.
- Alternate dry and wet ingredients: Adding flour and sour cream in parts prevents overmixing.
- Fold in apples gently: Stir them in last to avoid breaking the fruit and overworking the batter.
- Bake at a steady 350°F: This temperature lets the bread cook evenly without drying out.
Also, test the bread with a toothpick near the end to avoid overbaking, which is the main cause of dryness. Let it cool a bit before slicing to keep it tender inside.
Equipment You’ll Need
- 9×5 inch loaf pan – I recommend this size because it helps the bread bake evenly and keeps it nice and tall.
- Mixing bowls – You’ll need one large for wet ingredients and one medium for dry; I like to keep things organized.
- Whisk or electric mixer – perfect for creaming butter and sugar; I find an electric mixer makes it quicker and fluffier.
- Measuring cups and spoons – for accurate measurement, which makes your bread turn out just right.
- Knife and chopping board – essential for peeling, coring, and chopping the apples.
- Rust-proof spatula or spoon – for gently folding ingredients together without overmixing.
Flavor Variations & Add-Ins
- Use different spices: Add a pinch of ground cloves or ginger for a more intense spice flavor.
- Switch up the fruit: Try pears or chopped dried cranberries for a different fruity twist.
- Try different nuts: Swap walnuts for pecans, almonds, or leave them out for a nut-free version.
- Add sweetness: Mix in chocolate chips or caramel bits for an extra treat in each slice.
Warm Cinnamon-Spiced Apple Bread
Ingredients You’ll Need:
Dry Ingredients:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
Wet Ingredients:
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream or plain yogurt
Add-ins and Topping:
- 2 medium apples (such as Gala or Fuji), peeled, cored, and chopped
- Optional: ½ cup chopped walnuts or pecans
- Cinnamon sugar (1 tablespoon sugar mixed with 1 teaspoon cinnamon) for topping
Time Needed:
This bread takes about 15 minutes to prepare and around 55-65 minutes to bake. Add about 10-15 minutes for cooling before slicing and serving. So, plan for roughly 1 hour and 30 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan and lightly dust it with flour, or line it with parchment paper to prevent sticking and make removal easier.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. This ensures the spices and leavening are evenly distributed.
3. Cream Butter and Sugar:
In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, about 3 minutes. This step helps create a tender, airy bread.
4. Add Eggs and Vanilla:
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then stir in the vanilla extract for extra flavor.
5. Combine Wet and Dry Ingredients:
Add the dry ingredients in three parts to the butter mixture, alternating with the sour cream. Start and end with the dry ingredients. Stir gently until just combined to avoid overmixing.
6. Fold in Apples and Nuts:
Carefully fold in the chopped apples and nuts (if using) to evenly distribute them throughout the batter without breaking up the fruit too much.
7. Bake the Bread:
Pour the batter into your prepared loaf pan and smooth the top. Sprinkle the cinnamon sugar mixture evenly over the top for a sweet, spiced crust. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool and Serve:
Let the bread cool in the pan for 10-15 minutes. Then transfer it to a wire rack to cool completely before slicing. Serve warm or at room temperature, optionally with a pat of butter or a drizzle of honey for extra yum.
Can I Use Frozen Apples in This Apple Bread?
Yes, you can use frozen apples, but be sure to thaw and drain them well to avoid excess moisture that can make the bread soggy. Pat them dry with a paper towel before folding into the batter.
Can I Substitute the Sour Cream with Something Else?
Absolutely! You can swap sour cream with plain yogurt, buttermilk, or even a little applesauce for a dairy-free option. Just keep the quantity the same to maintain moisture.
How Should I Store Leftover Apple Bread?
Store it in an airtight container at room temperature for up to 2 days or refrigerate for up to a week. For longer storage, wrap tightly and freeze for up to 3 months—thaw at room temperature before serving.
Can I Add Other Fruits or Nuts?
Sure! Pears, dried cranberries, or raisins make delicious additions, and you can swap walnuts for pecans or almonds—or leave nuts out entirely if you prefer.