Apple Bread: The Perfect Fall Treat

Why I Love This Recipe

• It’s easy to make with pantry staples and a few fresh apples.

• The cinnamon sugar swirl adds a warm, sweet layer in every bite.

• It’s moist, flavorful, and keeps well for several days.

• I can freeze slices and enjoy them anytime.

• It makes my whole kitchen smell like fall.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• ½ cup brown sugar

• 1 ½ teaspoons ground cinnamon

• 2 large eggs, room temperature

• ½ cup granulated sugar

• ½ cup butter, melted

• 1 teaspoon vanilla extract

• 1 ½ cups all-purpose flour

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ¼ teaspoon salt

• 2 cups chopped apples (Pink Lady, Gala, Honeycrisp – peeled and chopped, about 2 apples)

Directions

1. I preheat the oven to 350°F (175°C) and grease or line an 8×5-inch loaf pan.

2. In a small bowl, I whisk together the brown sugar and cinnamon and set it aside.

3. In a large mixing bowl, I whisk the eggs and granulated sugar until smooth. Then I stir in the melted butter and vanilla extract.

4. I add the flour, baking powder, baking soda, and salt to the wet mixture and stir just until everything is combined. The batter will be thick.

5. I gently fold in the chopped apples.

6. I pour half the batter into the prepared loaf pan, then sprinkle about three-quarters of the cinnamon sugar mixture over it.

7. I add the remaining batter on top, then sprinkle the rest of the cinnamon sugar. Using a knife or spoon, I gently swirl it into the top layer.

8. I bake the loaf for 35 to 45 minutes, or until a toothpick inserted comes out clean or with just a few moist crumbs. If the top starts browning too fast, I tent it with foil during the last 10–15 minutes.

9. I let the bread cool completely in the pan before slicing.

Servings and Timing

Servings: 8
Prep Time: 10 minutes
Cook Time: 35–45 minutes
Total Time: 45–55 minutes

Variations

• I sometimes swap the apples for pears or blueberries.

• For a nutty twist, I add chopped walnuts or pecans to the batter.

• To make it vegan, I use flax eggs and plant-based butter.

• A drizzle of vanilla glaze on top makes it feel more like a dessert loaf.

• I’ve even added a handful of raisins or dried cranberries for a little extra chew.

Storage/Reheating

• I keep the bread in an airtight container at room temperature for up to 3–4 days.

• If I want it to last longer, I refrigerate it for up to 1 week or freeze individual slices for up to 3 months.

• I reheat a slice in the microwave for 20–30 seconds or lightly toast it for a warm treat.

FAQs

What kind of apples work best?

I like using crisp, sweet-tart varieties like Pink Lady, Gala, or Honeycrisp because they hold their shape and add great flavor.

Can I make this gluten-free?

Yes. I’ve made it with a 1:1 gluten-free flour blend, and it works well. Just be sure to check the texture as it may vary slightly.

Does this bread need to be refrigerated?

Not unless I want it to last more than a few days. Otherwise, I store it at room temperature in a sealed container.

Can I use apple pie filling instead of fresh apples?

I prefer fresh apples for texture and freshness, but if I use pie filling, I reduce the sugar slightly and skip the cinnamon swirl to keep it balanced.

How do I prevent the bread from sinking?

Make sure not to overmix the batter, and don’t open the oven while it’s baking. Also, I test doneness with a toothpick to avoid underbaking.

Conclusion

This Apple Bread is the kind of fall recipe I come back to year after year. It’s easy, cozy, and always a crowd-pleaser. From the warm cinnamon swirl to the tender chunks of apple in every slice, this loaf brings the best of autumn into my kitchen. Whether I bake it for guests or just for myself, it never lasts long—and I’m okay with that.

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