Dessert

Apple Bread with Cinnamon Sugar Swirl Recipe

ByLily Monroe October 16, 2025October 16, 2025

Introduction

Apple bread is a delightful, moist treat perfect for breakfast or an afternoon snack. Bursting with cinnamon-spiced apples, this easy-to-make loaf offers warm flavors and a tender crumb that’s sure to please your family and friends.

A loaf of sliced cinnamon sugar swirl bread is shown on a black cooling rack over a white marbled surface. The bread consists of two main layers: a light golden inner layer with soft texture and visible cinnamon swirls running through it, and a darker brown crust layer on the outside that looks slightly crunchy. The top crust is thick and uneven with a rough, crumbly texture, sprinkled generously with coarse sugar crystals, adding a sparkling effect. Crumbs are scattered around the bread on the rack and surface. The background is softly blurred, giving focus to the bread. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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)

Instructions

Step 1: Preheat the oven to 350°F (175°C). Grease and flour an 8 x 5 inch loaf pan or line it with parchment paper. Set aside.
Step 2: In a small bowl, whisk together the brown sugar and cinnamon. Set aside.
Step 3: In a large mixing bowl, whisk the eggs and granulated sugar together until well combined.
Step 4: Stir in the melted butter and vanilla extract until smooth.
Step 5: Add the all-purpose flour, baking powder, baking soda, and salt. Mix until just combined; the batter will be thick.
Step 6: Gently fold in the chopped apples.
Step 7: Pour half of the batter into the prepared loaf pan. Sprinkle about three-quarters of the cinnamon sugar mixture evenly over the batter.
Step 8: Carefully spread the remaining batter on top of the cinnamon sugar layer. Sprinkle the remaining cinnamon sugar over the top and gently swirl it into the batter using a knife or spoon.
Step 9: Bake for 35 to 45 minutes, until the top is golden and a toothpick inserted in the center comes out clean or with just a few moist crumbs. If the bread browns too quickly, tent it with foil for the last 10 to 15 minutes of baking.
Step 10: Let the bread cool completely before slicing and serving.

Tips & Variations

Use tart or sweet apples like Granny Smith or Fuji for different flavor profiles.
Add ½ cup chopped nuts such as walnuts or pecans for extra texture.
Swap half the all-purpose flour for whole wheat flour for a heartier bread.
For a dairy-free version, use melted coconut oil instead of butter.

Storage

Store apple bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze sliced portions for up to 3 months. To reheat, warm slices in a toaster oven or microwave until heated through.

How to Serve

The image shows a white parchment paper on a white marbled surface with a loaf of apple bread placed on it. The bread has a golden brown crust sprinkled with some crumbs on top. There are four slices cut from the loaf, laid in a slightly overlapping row in front of it. The sliced bread shows a soft, light beige inside with visible pieces of apple, giving it a textured look. To the right of the bread, there are two small apples, one red and one yellow. On the left side, a woman's hand is holding a knife next to the loaf, as if about to cut another slice. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen apples instead of fresh?

Yes, but be sure to thaw and drain them well to avoid excess moisture in the batter, which can affect the texture.

How do I know when the bread is done baking?

Insert a toothpick into the center of the bread; it should come out clean or with just a few moist crumbs. The top should be golden brown and the bread should spring back lightly when pressed.