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Cinnamon Apple Bread

Cinnamon apple bread with a golden cinnamon-sugar swirl and tender crumb studded with finely diced apples. Baked in a loaf pan until the center sets and a toothpick comes out clean.
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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
  

Cinnamon Apple 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
  • 1 tsp cinnamon for cinnamon swirl

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep
  1. Preheat the oven to 350F and grease a 9x5 loaf pan so the bread releases cleanly.
  2. Whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until evenly combined.
  3. In a large bowl, whisk the eggs, granulated sugar, brown sugar, oil, sour cream, and vanilla until smooth.
  4. Fold the flour mixture into the wet ingredients until just combined, then fold in the diced apples to evenly distribute them without overmixing.
Build and swirl
  1. Pour half the batter into the prepared pan, then mix the cinnamon-sugar swirl and sprinkle half over the batter.
  2. Add the remaining batter and top with the remaining cinnamon sugar so you get a visible cinnamon crust.
  3. Run a knife through the batter once to create a subtle swirl through the loaf.
Bake and cool
  1. Bake at 350F for 55 to 65 minutes, until a toothpick inserted in the center comes out clean.
  2. Cool the loaf in the pan for 15 minutes before slicing for neat slices with a tender crumb.

Notes

Pro tip: fold just until the flour disappears—overmixing can make the crumb tough and less tender. Store airtight in the refrigerator up to 4 days; bring to room temperature for best texture. Freeze slices up to 2 months. For a dairy swap, use plain Greek yogurt in place of sour cream for a similar tang and moisture.