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Classic layered cinnamon apple bread double cinnamon sugar filling beginner easy - cinnamon sugar half cup packed brown sugar 1.5 teaspoons cinnamon stirred set aside, 1 large apple Fuji Gala Granny Smith peeled chopped small pieces set aside, half cup softened salted butter two-third cup granulated white sugar mixer low-medium combined crumbly, 2 eggs 2 teaspoons vanilla added medium-low smooth no chunks, dry 1.5 cups all-purpose flour 1 teaspoon baking powder half teaspoon salt added, half cup milk slowly mixed just combined, half batter greased 9x5 pan half apples half cinnamon sugar repeated layers patted smooth baked 350°F 50-55 minutes toothpick clean rested 10 minutes sliced warm butter

Cinnamon Apple Bread

A moist, tender no-yeast loaf with finely diced fresh apple folded through a lightly spiced batter and a buttery brown sugar cinnamon swirl pressed into the center before baking. Simple to prep in 15 minutes and ready in just over an hour.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Breakfast
Cuisine: American
Calories: 238
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine salt
  • 1 tsp ground cinnamon for batter
  • 1/4 tsp ground nutmeg
  • 2 large eggs, room temperature
  • 1/2 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1/3 cup neutral oil canola or vegetable
  • 1/3 cup sour cream or plain full-fat Greek yogurt
  • 1 tsp vanilla extract
  • 1.5 cups peeled and finely diced apple about 2 medium apples
  • 3 tbsp granulated sugar for cinnamon swirl
  • 1.5 tsp ground cinnamon for cinnamon swirl
  • 1 tbsp melted unsalted butter for cinnamon swirl

Equipment

  • 9x5 Loaf Pan
  • Parchment Paper
  • Large mixing bowl
  • Spatula
  • Wire cooling rack

Method
 

  1. Preheat oven to 350°F. Grease and line a 9x5 loaf pan with parchment paper.
  2. Stir cinnamon swirl ingredients into a paste. Set aside.
  3. Whisk eggs and both sugars 1 minute. Add oil, sour cream, and vanilla. Whisk smooth.
  4. Fold in flour, leaveners, salt, cinnamon, and nutmeg until just combined. Fold in diced apple.
  5. Pour half batter into pan. Spread cinnamon swirl over the top. Add remaining batter and swirl gently with a knife.
  6. Bake 55 to 65 minutes until a toothpick shows moist crumbs. Cool 15 minutes in pan then on a rack before slicing.

Notes

  • Dice apples small - about 1/4 inch - for even distribution and a properly set center.
  • Fold batter until just combined - overmixing produces a tough, dense loaf.
  • Tent with foil after 40 minutes if the top browns before the center sets.
  • Honeycrisp or Granny Smith are the best apple varieties for this loaf.
  • Wrap tightly and store at room temperature up to 3 days - flavor deepens on day two.