Easy Apple Cinnamon Bread Recipe for Fall Baking: The No-Fuss Loaf That Makes Your Kitchen Smell Like a Cozy Candle

You want the kind of fall treat that makes neighbors “just happen” to stop by? This is it. One bowl, no mixer, zero stress, and big bakery-level payoff.

It’s moist, spiced, and loaded with apple chunks that bake into little pockets of juicy goodness. Slice it warm, slather with butter, and watch it vanish faster than a PSL in September. This isn’t just a recipe—it’s your new autumn flex.

Why This Recipe Works

This bread nails the balance between moist crumb and tender structure.

Oil keeps it soft for days, while apples add natural sweetness and moisture. Cinnamon enhances the apple flavor without overpowering it, and a touch of brown sugar brings caramel notes.

We use a straightforward mixing method: whisk wet, fold in dry, add apples, bake. No creaming butter.

No special equipment. The batter is thick (on purpose), so the fruit stays suspended and doesn’t sink to the bottom.

A quick cinnamon-sugar ribbon and a sprinkle on top add crunch and bakery-style visuals. It’s the kind of simple upgrade that makes people ask for your “secret.” Spoiler: you’ll keep it.

Shopping List – Ingredients

• All-purpose flour – 2 cups (240 g)
• Granulated sugar – 1/2 cup (100 g)
• Light brown sugar – 1/2 cup (packed, 100 g)
• Baking powder – 2 teaspoons
• Baking soda – 1/2 teaspoon
• Kosher salt – 1/2 teaspoon
• Ground cinnamon – 2 to 2 1/2 teaspoons (plus extra for topping)
• Ground nutmeg – 1/4 teaspoon (optional but excellent)
• Neutral oil (canola, vegetable, or light olive) – 1/2 cup (120 ml)
• Unsweetened applesauce – 1/2 cup (120 ml) for extra moisture
• Eggs – 2 large
• Vanilla extract – 2 teaspoons
• Buttermilk or milk – 1/2 cup (120 ml); if using milk, add 1 teaspoon lemon juice
• Apples – 2 cups peeled and chopped (about 2 medium; Honeycrisp, Braeburn, or Granny Smith)
• Turbinado sugar (for topping) – 1 to 2 tablespoons
• Optional add-ins – 1/2 cup chopped toasted walnuts or pecans; 1/2 cup raisins

Let’s Get Cooking – Instructions

1. Prep the pan: Heat oven to 350°F (175°C).

   Grease a 9×5-inch loaf pan and line with a parchment sling for easy removal.

2. Mix the cinnamon-sugar (optional but recommended): In a small bowl, combine 2 tablespoons granulated sugar with 1 teaspoon cinnamon. Set aside.
3. Whisk dry ingredients: In a large bowl, whisk flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg until no lumps of brown sugar remain.
4. Combine wet ingredients: In a second bowl or large measuring cup, whisk oil, applesauce, eggs, vanilla, and buttermilk until smooth.
5. Fold it together: Pour wet into dry and gently fold with a spatula until a few streaks of flour remain. Do not overmix—this is how you get a tender crumb.
6. Add apples (and nuts/raisins if using): Fold in the chopped apples just until evenly dispersed.
7. Layer and top: Add half the batter to the pan, sprinkle half the cinnamon-sugar mix, then add the rest of the batter.

   Smooth the top and sprinkle remaining cinnamon-sugar plus turbinado sugar for crunch.

8. Bake: 55–65 minutes, until a toothpick comes out with a few moist crumbs (not wet batter). If the top is browning too fast, loosely tent with foil at the 45-minute mark.
9. Cool smart: Let cool in the pan for 15 minutes, then lift out and cool on a rack for at least 1 hour before slicing. Yes, waiting is painful.

   Yes, it’s worth it.

10. Serve: Slice thick and serve warm with butter, honey, or a swipe of cream cheese. Coffee, tea, or cider on the side? Chef’s kiss.

How to Store

• Room temperature: Wrap tightly or store in an airtight container for up to 3 days.

  The flavor actually improves on day two.

• Refrigerator: Not necessary, but if your kitchen runs warm, you can refrigerate up to 5 days. Warm slices in the microwave for 10–15 seconds.
• Freeze: Wrap the whole loaf or individual slices in plastic, then foil, and freeze up to 3 months. Thaw at room temp.

  Toast slices straight from frozen for a crispy edge.

Benefits of This Recipe

• Foolproof and fast: One bowl, no mixer, minimal dishes. Your future self says thanks.
• Moist but not heavy: Apples + applesauce + oil = a soft crumb that holds together without feeling dense.
• Budget-friendly: Pantry staples, seasonal fruit, max flavor. Your wallet stays cozy too.
• Versatile: Works as breakfast, snack, or dessert.

  Add nuts or raisins if you want extra texture.

• Make-ahead friendly: Tastes even better the next day, IMO.

What Not to Do

• Don’t overmix the batter: Stir just until combined. Overmixing = tough loaf and side-eye from your taste buds.
• Don’t use mealy apples: Red Delicious will betray you. Choose crisp, tart-sweet varieties that bake well.
• Don’t skip the cooling time: Slicing hot bread can make it gummy.

  Patience beats crumbs everywhere.

• Don’t drown it in liquid: If your apples are extra juicy, lightly pat them dry. Excess moisture can extend bake time.
• Don’t trust color alone: Always test with a toothpick in the center. Golden top doesn’t always mean done.

Alternatives

• Gluten-free: Use a cup-for-cup gluten-free flour blend with xanthan gum.

  Check doneness at 50 minutes, then bake as needed.

• Dairy-free: Swap buttermilk for almond or oat milk + 1 teaspoon lemon juice. Let sit 5 minutes before using.
• Lower sugar: Reduce total sugar by 1/4 cup; the apples keep it pleasant. Flavor stays solid.
• Maple twist: Replace 1/4 cup brown sugar with 1/4 cup pure maple syrup and reduce buttermilk by 2 tablespoons.
• Streusel top: Mix 3 tablespoons butter, 1/3 cup flour, 1/3 cup brown sugar, 1 teaspoon cinnamon.

  Crumble on top before baking for a bakery-style finish.

• Muffin mode: Scoop into a 12-cup muffin tin, bake at 350°F for 18–22 minutes. Great for lunchboxes.

FAQ

Which apples are best for apple cinnamon bread?

Go for firm varieties that hold shape: Honeycrisp, Granny Smith, Braeburn, Jonagold, or Pink Lady. A mix of tart and sweet makes the flavor pop.

Can I grate the apples instead of chopping?

Yes, but expect a denser, more uniform crumb because grated apples release more moisture.

If grating, lightly squeeze out excess juice and reduce applesauce by 2 tablespoons.

How do I know when the loaf is done?

Insert a toothpick in the center; it should come out with a few moist crumbs. If it’s wet, bake 5 more minutes and recheck. An instant-read thermometer should read about 200–205°F in the center.

Can I make this without eggs?

Yes.

Substitute each egg with 1/4 cup unsweetened applesauce or 1 tablespoon ground flax + 3 tablespoons water (rest 5 minutes). Texture will be slightly denser but still delicious.

Why did my apples sink?

Likely the batter was too thin or overmixed. Make sure the batter is thick, fold gently, and cut apples into small, even cubes (about 1/2 inch).

Lightly tossing apples in a tablespoon of flour can help if yours are very juicy.

Can I add a glaze?

Absolutely. Whisk 1/2 cup powdered sugar with 1–2 tablespoons apple cider and a pinch of cinnamon. Drizzle over the cooled loaf for coffee-shop vibes, FYI.

Does this work in a smaller pan?

In an 8.5×4.5-inch pan, fill no more than 3/4 full and bake a bit longer if needed.

Excess batter can be baked as a couple of muffins.

How do I keep the top from over-browning?

Tent loosely with foil around the 40–45 minute mark. Your crust stays pretty; your center cooks through.

My Take

This apple cinnamon bread hits that rare sweet spot: it tastes like you fussed all afternoon, but it’s weeknight-easy. The cinnamon-sugar ribbon gives bakery drama without the drama.

I love it warm with salted butter and a mug of something cozy, but it’s also a genius gift loaf. Bake it once, and your fall playbook gets an instant upgrade.