Cinnamon Apple Bread Recipe: Fall Baking Obsession Starts NOW!
This moist, cinnamon-spiced apple bread is your go-to fall baking recipe. With a tender crumb, juicy apples, and a buttery streusel topping, it delivers the aroma and flavor of autumn in every slice.
Equipment
- Mixing Bowls
- Whisk
- Measuring cups and spoons
- pastry blender or fork
- 9x5 inch loaf pan
- Wire rack
Ingredients
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¾ cup granulated sugar
- ½ cup packed brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice)
- 3 cups peeled and diced apples (about 2–3 medium apples)
- ½ cup all-purpose flour (for streusel)
- ¼ cup granulated sugar (for streusel)
- ¼ cup packed brown sugar (for streusel)
- ¼ cup cold unsalted butter, cut into small pieces
- ½ tsp ground cinnamon (for streusel)
- ¼ cup chopped pecans or walnuts (optional, for streusel)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- In a bowl, mix streusel ingredients: flour, sugars, cinnamon, and nuts. Cut in cold butter until crumbly. Set aside.
- In a large bowl, whisk flour, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, whisk granulated sugar, brown sugar, oil, eggs, and vanilla until smooth.
- Gradually stir wet ingredients into dry mixture until just combined.
- Fold in the diced apples gently.
- Pour batter into prepared pan and smooth the top.
- Sprinkle streusel evenly over the batter.
- Bake 55–70 minutes, or until a toothpick comes out clean. Tent with foil if browning too fast.
- Cool in pan 10–15 minutes, then transfer to a wire rack to cool completely.
- Slice and serve warm or at room temperature.
Notes
Use a mix of sweet and tart apples like Honeycrisp and Granny Smith. Let the bread cool before slicing to prevent crumbling. You can freeze slices individually for easy future snacking.