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Easy Cinnamon Apple Bread Recipe | Cozy Fall Baking

Cinnamon Apple Bread

A soft, moist quick bread loaded with diced apples and a cinnamon-sugar swirl, baked in one bowl with no mixer needed.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 1 loaf (10 slices)
Course: Dessert
Cuisine: American
Calories: 265
Ingredients Method

Ingredients
  

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon divided
  • 2 large eggs
  • 3/4 cup brown sugar packed
  • 1/2 cup vegetable oil
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract
  • 2 cups peeled and diced apples (about 2 medium apples)
  • 1 tablespoon all-purpose flour (for tossing apples)
  • 1/3 cup granulated sugar (for the swirl)

Method
 

  1. Preheat and prep pan: Preheat the oven to 350°F and grease a 9x5-inch loaf pan, or line it with parchment paper for easy removal.
  2. Whisk wet ingredients: In a large bowl, whisk together the eggs, brown sugar, oil, buttermilk, and vanilla until smooth and pale, about 1 minute.
  3. Combine dry ingredients: In a separate bowl, stir together the flour, baking soda, salt, and 1 teaspoon of the cinnamon.
  4. Fold batter together: Add the dry ingredients to the wet mixture and fold gently just until no dry streaks remain; do not overmix or the loaf will turn dense.
  5. Toss the apples: Toss the diced apples with 1 tablespoon of flour so they stay suspended in the batter instead of sinking, then fold them in gently.
  6. Make the cinnamon swirl: Mix the granulated sugar with the remaining 1 teaspoon of cinnamon in a small bowl.
  7. Layer the batter: Pour half the batter into the prepared pan, sprinkle with half the cinnamon sugar, then top with the remaining batter.
  8. Swirl and top: Sprinkle the remaining cinnamon sugar on top and drag a knife through the batter in a figure-eight pattern to create a marbled swirl.
  9. Bake the loaf: Bake for 50 to 60 minutes, until the top is deep golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  10. Cool before slicing: Let the bread cool in the pan for 15 minutes, then transfer it to a wire rack to cool for at least 30 minutes before slicing.