Apple Cinnamon Bread Recipe Easy Homemade Loaf

My Apple Tree Secret

I have a secret for this bread. Use two kinds of apples. One tart, one sweet. I like a Granny Smith and a Honeycrisp. The mix makes every bite interesting.

Peeling them fills my kitchen with a fresh smell. It reminds me of my own grandma’s porch. She always said food should tell a story. This bread tells a happy, cozy one. That matters. It turns simple baking into a memory.

Why We Cream the Butter

Let’s talk about creaming butter and sugar. It’s not just mixing. You beat them until fluffy and pale. This puts tiny air pockets in the batter.

Those pockets are magic. They make the bread soft and light. If you skip this, the bread can be dense. So take your time here. It’s worth it. Do you have a favorite baking step? I find this one very satisfying.

The Gentle Fold

Now, add the dry mix to the wet. Stir gently. Just until you see no more dry flour. A few lumps are okay, I promise.

Overmixing is the enemy of tender bread. It makes it tough. I still laugh at my first loaf. It was like a brick! This gentle fold matters. It keeps everything delicate. Then fold in your apples and nuts. *Fun fact: Walnuts are not really nuts. They are seeds from a drupe fruit!*

The Waiting Game

The baking smell is the best part. Cinnamon and apples fill the house. Doesn’t that smell amazing? It takes about an hour. Use the toothpick test to know it’s done.

Then comes the hard part. Waiting. Let it cool in the pan first. Then move it to a rack. Slicing it warm makes it crumble. Patience gives you perfect slices. What’s the hardest part of baking for you? For me, it’s always the waiting!

Make It Your Own

This recipe is a friend. You can change it. No walnuts? Use pecans or leave them out. Try a dash of ginger instead of nutmeg.

That’s the joy of baking. You make it yours. I love a thick slice with my afternoon tea. It feels like a hug. What would you enjoy with it? A glass of cold milk, maybe? Share your favorite way to eat it if you try the recipe.

Ingredients:

Ingredient	Amount	Notes
all-purpose flour	2 cups	Dry Ingredients
baking soda	1 teaspoon	Dry Ingredients
salt	1/2 teaspoon	Dry Ingredients
ground cinnamon	2 teaspoons	Dry Ingredients
ground nutmeg	1/2 teaspoon	Dry Ingredients
unsalted butter	1/2 cup	Wet Ingredients, softened
granulated sugar	1/2 cup	Wet Ingredients
brown sugar	1/2 cup	Wet Ingredients, packed
large eggs	2	Wet Ingredients
milk	1/4 cup	Wet Ingredients
vanilla extract	2 teaspoons	Wet Ingredients
peeled and chopped apples	2 cups	Additional Ingredients, about 2 medium apples
chopped walnuts	1/2 cup	Additional Ingredients, optional

My Cozy Apple Cinnamon Bread

Hello, my dear! Come sit at the table. The oven is warming up. It smells like autumn in here already, doesn’t it? This bread recipe is my favorite. I learned it from my own grandma. We would make it when the apple trees were heavy with fruit. I still laugh at that. My brother would always try to sneak a slice before it cooled. Let’s make a loaf together. It’s simpler than you think.

First, gather your things. You’ll need two bowls. One for dry things, one for wet. I like to use Granny Smith apples. They give a nice little tart bite. But any apple you have is perfect. Now, let’s begin. Follow these steps. I’ll tell you a story as we go.

Step 1: Turn your oven to 350°F. Grease your loaf pan well. Use butter or a little oil. This stops the bread from sticking. I learned this the hard way once. My beautiful loaf tore in half! (My hard-learned tip: use a paper towel to spread the grease. It gets into the corners nicely.)

Step 2: Mix your dry friends. Put flour, baking soda, salt, cinnamon, and nutmeg in a bowl. Whisk them all together. This makes sure every bite has spice. Doesn’t that cinnamon smell amazing? It reminds me of my mom’s apron.

Step 3: In a big bowl, mix the soft butter and both sugars. Beat them until they look fluffy and light. This puts tiny air bubbles in. Those bubbles make the bread soft. Add the eggs, one at a time. Then pour in the milk and vanilla. Stir it gently.

Step 4: Now, add the dry mix to the wet mix. Do this slowly. Stir until you just can’t see flour anymore. Please don’t stir too much! A lumpy batter is a good batter here. Can you guess why overmixing makes bread tough? Share below!

Step 5: Fold in your chopped apples and walnuts. The walnuts are optional. My husband loves them. I leave them out sometimes for a softer bite. The batter will be very thick and chunky. That’s exactly right.

Step 6: Pour all that goodness into your greased pan. Smooth the top. Pop it in the oven. Now, the waiting begins. It bakes for about an hour. Your whole house will smell like a hug.

Step 7: Test it with a toothpick. If it comes out clean, it’s done. Let it cool in the pan for ten minutes. Then, turn it out onto a rack. This is the hardest part. You must let it cool completely before slicing. I know, it’s so tempting!

Cook Time: 50–60 minutes
Total Time: 1 hour 15 minutes
Yield: 1 loaf
Category: Baking, Breakfast

Three Fun Twists to Try

Once you master the basic loaf, you can play! Here are my favorite little changes. They make it feel new again.

Streusel Topping: Mix 1/4 cup each of flour, brown sugar, and cold butter. Sprinkle it on top before baking. It gets wonderfully crunchy.

Apple Pie Spice Swap: Use two teaspoons of apple pie spice instead of just cinnamon. It adds a warmer, cozier flavor. Perfect for a rainy day.

Dried Cranberry Joy: Swap the walnuts for 1/2 cup of dried cranberries. They get a little chewy and tart. It’s a lovely surprise.

Which one would you try first? Comment below!

Serving It Up Just Right

A warm slice of this bread is a treat all by itself. But sometimes, I like to dress it up. For breakfast, toast a slice and spread it with salted butter. The salt and sweet are perfect together. For dessert, add a scoop of vanilla ice cream. Let it melt a little over the warm bread. Oh my, it’s so good.

What to drink with it? On a chilly afternoon, a big mug of hot apple cider is my pick. It doubles down on that apple flavor. For a special evening, a small glass of sweet dessert wine pairs beautifully. It tastes like a celebration. Which would you choose tonight?

Keeping Your Apple Cinnamon Bread Fresh

Let’s talk about keeping your bread lovely. Once cool, wrap the whole loaf tightly. I use plastic wrap and then foil. It stays fresh on the counter for about three days.

For longer keeping, slice it first. Wrap slices in plastic and freeze them in a bag. This is my batch-cook secret. You can grab one slice anytime.

To reheat, just toast a frozen slice. It warms your kitchen with that cinnamon smell again. I once reheated a whole loaf in the oven. It made my house smell like a bakery all afternoon.

This matters because good food shouldn’t go to waste. A little planning means sweet treats all week. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Bread Troubles

Sometimes our bread needs a little help. Here are easy fixes. First, a soggy middle means it needed more time. Just bake it a bit longer next time.

Second, a cracked top is actually a good sign. It shows your bread rose nicely! I remember when I worried about cracks. My grandma said it just meant the bread was happy.

Third, if it’s too dense, you might have over-mixed. Stir the batter just until you see no dry flour. This matters for a soft, tender crumb. Getting it right builds your cooking confidence. Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Can I make this gluten-free?

A: Yes! Use your favorite gluten-free flour blend. Add a teaspoon of xanthan gum too.

Q: Can I make the batter ahead?

A: I don’t recommend it. The baking soda starts working right away. Bake it fresh for best results.

Q: What can I use instead of walnuts?

A: Try pecans or raisins. Or leave them out completely. The apples are the real star.

Q: Can I double the recipe?

A: Absolutely. Just use two loaf pans. *Fun fact: This recipe doubles perfectly for sharing.*

Q: Do I have to peel the apples?

A: Peeling gives a smoother texture. But leaving the peel on adds color and fiber. Which tip will you try first?

From My Kitchen to Yours

I hope you love this recipe as much as I do. It is a simple joy to bake and share. I would love to see your beautiful loaves.

Share your baking stories with me. Have you tried this recipe? Tag us on Pinterest! Your pictures make my day.

Thank you for baking with me today. Happy cooking!

—Chloe Hartwell.