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Apple Cinnamon Bread

Apple cinnamon bread with tender crumb and apple pieces studded throughout, finished with a cinnamon-sugar swirl. Baked in a loaf pan for a golden top and clean slice after cooling.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Apple cinnamon bread
  • 2 cup all-purpose flour
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 2 tsp cinnamon
  • 0.5 tsp nutmeg
  • 2 eggs
  • 0.5 cup granulated sugar
  • 0.25 cup brown sugar, packed
  • 0.5 cup vegetable oil
  • 0.5 cup sour cream
  • 1 tsp vanilla extract
  • 2 cup apples, peeled and finely diced
  • 2 tbsp sugar For cinnamon swirl: 2 tablespoons sugar + 1 teaspoon cinnamon.
  • 1 tsp cinnamon For cinnamon swirl: 2 tablespoons sugar + 1 teaspoon cinnamon.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and mix
  1. Preheat oven to 350F and grease a 9x5 loaf pan with cooking spray or a light coating of oil, leaving no dry spots.
  2. Whisk together all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg until the dry mixture looks evenly speckled.
  3. In a separate bowl, whisk eggs, granulated sugar, brown sugar, vegetable oil, sour cream, and vanilla extract until smooth and glossy.
  4. Fold the flour mixture into the wet ingredients until just combined, stopping when no dry streaks remain to keep the crumb tender.
  5. Fold in the finely diced apples until they’re evenly distributed through the batter.
Assemble with cinnamon swirl
  1. Pour half the batter into the greased loaf pan and spread into an even layer.
  2. Mix cinnamon swirl sugar and cinnamon, then scatter about half over the batter.
  3. Pour the remaining batter over the first layer and level the top gently.
  4. Top with the remaining cinnamon sugar and swirl it through the batter with a knife in a few figure-eight motions for visible streaks.
Bake and cool
  1. Bake at 350F for 55-65 minutes, until a toothpick inserted in the center comes out clean or with only a few moist crumbs.
  2. Cool the loaf in the pan for 15 minutes before slicing to help the apples set and the cinnamon swirl hold its shape.

Notes

For the cleanest slices, cool fully (or at least until warm) before cutting. Store covered in the fridge up to 4 days; freeze wrapped slices up to 2 months. For a lower-fat option, use low-fat or Greek-style light sour cream in the same amount—texture stays moist, though it may be slightly less rich.