This cinnamon apple bread with a simple vanilla glaze is the perfect fall quick bread and a great way to use excess apples!
Fall baking is my favorite. The smells of cinnamon, nutmeg, allspice…just give me all the spices! And then there’s the seasonal fruits and vegetables: apples, pumpkins, pears, blackberries…the list goes on.
With such an abundance of flavors, it’s no wonder that everyone wants to bake come September.
While many favor pumpkin for fall baking, apples are firmly my favorite flavor to add to baked goods. From apple pie cinnamon rolls, puff pastry apple pie and now this Cinnamon Apple Quick Bread, I want all the apple flavored fall desserts!
Why This Recipe Works
I’ve been working on this Cinnamon Apple Bread for a few weeks, and after a few tweaks, it now falls firmly smack bang in between being a bread and a cake. It’s got a denser, chewier texture than a cake, but it’s sweeter than a bread.
The top is crunchy, reminiscent of a loaf of bread, but it’s more like a muffin-top crunch. The apples inside are soft and tender, but add the perfect amount of sweetness and the whole loaf is filled with the perfect amount of cinnamon to add depth.
- This recipe uses pantry staples that most people will have on hand. If you’ve been apple picking, those fresh tart apples will be perfect to dice up for this recipe.
- Brown sugar and vegetable oil keep the loaf soft and moist, while the white sugar and apples add the perfect amount of sweetness.
- Cinnamon adds depth of flavor alongside the vanilla.
- Flour, baking powder, baking soda, salt and eggs round out the recipe.
I like to add a simple glaze to my cinnamon apple bread once it has cooled down, but it’s completely optional. The sugary glaze will make the loaf sweeter, more akin to a cake. If you’re planning on having this for breakfast, you may want to skip the frosting top!
To make the glaze all you need is confectioner’s sugar, milk (or cream) and some vanilla.
Different types of apples will slightly alter the texture and flavor. For instance, a Granny Smith is a tarter apple with a firmer texture that will have more bite. A Fuji apple will be softer and sweeter. Play around with different varieties to see which you like best!
Tips & Storage
This recipe makes one 8 x 4 loaf. It’s important that it is baked in an 8 x 4 loaf pan so that it cooks in the middle. This recipe is enough to fill the pan a little more than half way.
Do not fill any higher than that or the top will burn and the middle will be undercooked.
Store at room temperature for 3 – 4 days, either glazed or unglazed.
- Mix together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
- Dust the diced apples in 1 tablespoon of flour, so that they don’t sink to the bottom of the loaf pan.
- On high speed, beat together the eggs, brown sugar, white sugar and vanilla until smooth.
- The batter will be thick.
5. Using a spatular or wooden spoon, gently fold in the apples.
6. Pour the batter into a greased 8 x 4 loaf pan. Bake at 350 degrees for 45 – 60 minutes. You’ll know it’s baked through when the top is golden brown and a toothpick inserted in the center comes out clean.
7. Allow the loaf to cool on a wire rack for 10 minutes before removing from the pan to cool fully.
8. Drizzle with vanilla glaze. Allow the glaze to set up before serving.
Frequently Asked Questions
Yes! Unglazed, it freezes really well. Securely wrap the cooled loaves in plastic and foil, then freeze. When you’re ready to eat it, just thaw at room temperature and glaze.
My kids have claimed yet again, that it’s my best recipe ever. But they say that about everything I bake. I love that this cinnamon apple cake is not too sweet, has that deeper taste that brown sugar brings to baked goods and just the perfect note of cinnamon for extra fall flavor.
More Fall Recipes You’ll Enjoy
Cinnamon Apple Bread Recipe
- Stand mixer or electric hand mixer
Cinnamon Apple Bread
- 1½ cups all-purpose flour
- 1 tablespoon flour (for coating the apples)
- ½ cup white sugar
- ½ cup light brown sugar
- 1¼ teaspoons ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 2 large eggs (at room temperature)
- ½ cup vegetable oil
- ½ teaspoon vanilla extract
- 1½ cups chopped, peeled apples (about 2 apples)
- 1 cups powdered sugar
- 1 tablespoons melted butter
- 1 tablespoons milk
- ½ teaspoon vanilla
To Make The Cinnamon Apple Bread
- Preheat oven to 350°F. Grease an 8 x 4 loaf pan or line with parchment paper.
- In a medium bowl, combine the flour, cinnamon, salt, baking soda and baking powder.
- In another bowl, toss the apples with the 1 tablespoon of flour. This will stop them from sinking to the bottom of the bread.
- In a stand mixer with the paddle attachment, mix together the eggs, oil, sugar and vanilla at high speed.
- Lower the speed and slowly add the flour mixture to the wet mixture, until just combined. The mixture will be thick.
- Gently fold in the apples.
- Transfer the mixture to the greased pan. Bake for 45 – 60 minutes, until a toothpick inserted comes out clean.
- Allow pan to cool for 10 minutes before removing to a wire rack to fully cool.
To Make The Vanilla Glaze
- Add all the ingredients to a bowl and whisk well. Pour over cooled apple bread loaf. Allow to set.