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Apple Cinnamon Bread

This moist and spiced apple cinnamon bread is easy to make in one bowl and features juicy apple chunks, topped with a crunchy cinnamon-sugar layer.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups All-purpose flour
  • 1/2 cup Granulated sugar
  • 1/2 cup Light brown sugar (packed)
  • 2 teaspoons Baking powder
  • 1/2 teaspoon Baking soda
  • 1/2 teaspoon Kosher salt
  • 2-2 1/2 teaspoons Ground cinnamon Plus extra for topping
  • 1/4 teaspoon Ground nutmeg Optional but excellent
Wet Ingredients
  • 1/2 cup Neutral oil (canola, vegetable, or light olive)
  • 1/2 cup Unsweetened applesauce For extra moisture
  • 2 large Eggs
  • 2 teaspoons Vanilla extract
  • 1/2 cup Buttermilk or milk If using milk, add 1 teaspoon lemon juice
Apples and Toppings
  • 2 cups Apples (peeled and chopped; about 2 medium) Honeycrisp, Braeburn, or Granny Smith recommended
  • 1-2 tablespoons Turbinado sugar For topping
  • 1/2 cup Chopped toasted walnuts or pecans Optional add-in
  • 1/2 cup Raisins Optional add-in

Method
 

Preparation
  1. Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment paper.
  2. Mix the cinnamon-sugar: In a small bowl, combine 2 tablespoons granulated sugar with 1 teaspoon cinnamon. Set aside.
  3. In a large bowl, whisk dry ingredients together until no lumps of brown sugar remain.
  4. In another bowl, whisk oil, applesauce, eggs, vanilla, and buttermilk until smooth.
  5. Pour the wet ingredients into the dry ingredients and gently fold until a few streaks of flour remain. Avoid overmixing.
  6. Fold in the chopped apples and any optional nuts or raisins.
Baking
  1. Add half the batter to the loaf pan, sprinkle half of the cinnamon-sugar mix, then add the remaining batter.
  2. Smooth the top and sprinkle with remaining cinnamon-sugar plus turbinado sugar.
  3. Bake for 55-65 minutes, until a toothpick comes out with a few moist crumbs. If browning too quickly, tent with foil around the 45-minute mark.
Cooling and Serving
  1. Let cool in the pan for 15 minutes, then lift out and cool on a rack for at least 1 hour before slicing.
  2. Slice thick and serve warm with butter, honey, or cream cheese. Pair with coffee, tea, or cider.

Notes

Best served warm. Can be stored at room temperature for up to 3 days, in refrigerator for up to 5 days, or frozen for up to 3 months.