Apple Cinnamon Bread

5 from 4 votes

Every year I go apple picking and I love finding new ways to bake up treats with all the apples I pick, like this moist apple quick bread with a crunchy cinnamon sugar topping. With chunks of apples, warm cinnamon spice, and crunchy pecans this is the one bread you need to make in the Fall.

Prep Time15

Cook Time49

Total Time1 4

Course: bread

Cuisine: American

Servings: servings

Calories: 354kcal

Author: Heather Perine

Ingredients

For the swirl

½ cup (107 g) packed light brown sugar
1 tablespoon ground cinnamon

For the bread:

2 cups (240 g) all purpose flour *spooned and leveled
½ teaspoon salt
1 tablespoon baking powder
1 cup (200 g) granulated sugar
2 large eggs room temperature
½ cup (1 stick, 113 g) unsalted butter melted
⅔ cup (151 g) sour cream
2 teaspoons vanilla extract
2 cups (113 g) chopped apples (about 2-3 apples)- tossed in 1 tablespoon flour

For the glaze

1 ½ cups (180 g) powdered sugar
2-3 tablespoons milk
½ teaspoon vanilla extract

Instructions

Preheat and prepare pan. Preheat oven to 350°F (177°C). Spray a 9x5” loaf pan with non-stick cooking spray or grease with butter and flour, or line with parchment paper and set aside.
Prepare topping. In a small mixing bowl, combine the brown sugar and cinnamon. Set aside. ½ cup (107 g) packed light brown sugar 1 tablespoon ground cinnamon
Combine dry ingredients. In a mixing bowl, whisk together flour, baking powder, and salt. 2 cups (240 g) all purpose flour ½ teaspoon salt 1 tablespoon baking powder
Combine wet ingredients. In a second mixing bowl, whisk together eggs, sugar, sour cream, melted butter, and vanilla extract. 1 cup (200 g) granulated sugar 2 large eggs ½ cup (1 stick, 113 g) unsalted butter ⅔ cup (151 g) sour cream 2 teaspoons vanilla extract
Combine wet and dry ingredients. Add the dry ingredients to the wet ingredients and mix together with a spatula until just combined. Stir in chopped apples. 2 cups (113 g) chopped apples
Assemble bread. Pour ½ of the batter into prepared loaf pan. Sprinkle on ½ the cinnamon sugar topping over the bread. Top with remaining batter and use a knife to swirl the cinnamon sugar mixture throughout the bread and sprinkle on remaining topping.
Bake the bread Bake for 50-60 minutes until a toothpick inserted in the center of the bread comes out clean. Remove from the oven and allow the bread to cool completely in the pan set on a wire cooling rack. Store the bread, and any leftovers, covered at room temperature for 2 days, or in the refrigerator for up to 1 week.
Make the glaze. Whisk together the glaze ingredients and drizzle over the cooled bread. 1 ½ cups (180 g) powdered sugar 2-3 tablespoons milk ½ teaspoon vanilla extract

Notes

Storage: You can store leftover apple bread at room temperature for up to 4 days. Just place it in an airtight container. For longer storage, place apple loaf in the refrigerator and store it for up to 1 week. Make sure your apple bread has cool completely before transferring it to an airtight container.
Freezing: You can freeze this cinnamon apple bread for up to 3 months. Wrap the completely cool apple bread with plastic wrap or aluminum foil. Place inside freezer bags or freezer-safe containers. Freeze. To thaw the frozen apple loaf, place it at room temperature or directly heat it in the oven or microwave.
Butter: You can also swap and use oil.
Apples: I prefer to use Granny Smith, or Honey Crisp.
Sour cream: Instead you can also use plain Greek yogurt. I like to use full fat for best texture.

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