I just made Cinnamon Swirl Bread studded with big apple chunks and a ridiculous ribbon of cinnamon that slices like it came from a bakery so you’ll want to keep scrolling.

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I’m obsessed with this Apple Cinnamon Bread because it actually tastes like fall without being sappy. I love the chunky apples, the tender crumb, and how the cinnamon swirl sneaks into every bite.

I’m not talking about subtle hints, this is sticky, cinnamon-edged, apple-studded bread that you want slices of for breakfast and eleven pm snacking. I crave it after a long day.

I adore that it comes together with just a few ingredients like large eggs and apples, peeled and chopped. It belongs on your list of Quick Bread Recipes Easy and Best Apple Desserts.

I say, worth it.

Ingredients

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Flour: the soft structure, gives the bread body and those cozy slices you’ll stack.
Sugar: sweetness that keeps each bite comforting, not tooth-achingly sweet.
Brown sugar (batter): adds warmth and a bit of chew to the crumb.
Brown sugar (swirl): basically candy in a ribbon, sticky and deeply caramel-like.
Baking powder: makes it light and airy, so it won’t feel dense.
Baking soda: helps rise and browns the crust nicely.
Salt: balances the sweet and makes flavors pop, even in sweet bread.
Cinnamon (batter): gentle spice through the loaf, cozy and aromatic.
Cinnamon (swirl): concentrated cinnamon punch right in the center, pure comfort.
Nutmeg: tiny warm background note, optional but kinda lovely.
Eggs: give structure and richness, make the crumb tender and moist.
Milk: moisturizes the batter; buttermilk makes it tangier and softer.
Oil or butter: keeps it moist; butter gives a nicer flavor.
Vanilla: rounds out sweetness, feels homey and familiar.
Apples: juicy pockets and little bursts of fresh fruit in every bite.
Lemon juice: stops apples from browning, adds a subtle zip.
Melted butter (swirl): makes the sugar stick and gives a glossy ribbon.
Coarse sugar: adds a crunchy top, pretty and fun to bite.

Ingredient Quantities

2 cups (250 g) all purpose flour

1 cup (200 g) granulated sugar

1/3 cup (70 g) packed light brown sugar for batter

1/3 cup (70 g) packed light brown sugar for cinnamon swirl

1 tablespoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1 tablespoon ground cinnamon for batter

2 teaspoons ground cinnamon for the swirl

1/4 teaspoon ground nutmeg (optional but nice)

2 large eggs, room temperature

1 cup (240 ml) milk, or buttermilk if you got it

1/3 cup (80 ml) vegetable oil or melted butter

1 teaspoon vanilla extract

1 1/2 cups (about 2 medium) apples, peeled and chopped

1 tablespoon lemon juice to toss the apples

2 tablespoons melted butter to mix into the cinnamon swirl

Coarse sugar or sanding sugar for sprinkling on top, optional

How to Make this

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1. Preheat oven to 350 F (175 C). Grease and flour a 9×5 inch loaf pan or line it with parchment.

2. Toss the chopped apples with 1 tablespoon lemon juice and set aside so they don’t brown.

3. In a large bowl whisk together 2 cups (250 g) all purpose flour, 1 cup (200 g) granulated sugar, 1/3 cup (70 g) packed light brown sugar for batter, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon salt, 1 tablespoon ground cinnamon for batter and 1/4 teaspoon ground nutmeg if using.

4. In a separate bowl whisk 2 large room temperature eggs, 1 cup (240 ml) milk or buttermilk, 1/3 cup (80 ml) vegetable oil or melted butter and 1 teaspoon vanilla until smooth.

5. Pour the wet into the dry and fold together with a spatula until just combined. Don’t overmix, little lumps are ok.

6. Fold the lemon tossed apples into the batter gently so they are evenly distributed.

7. Make the cinnamon swirl by mixing 1/3 cup (70 g) packed light brown sugar for cinnamon swirl, 2 teaspoons ground cinnamon for the swirl and 2 tablespoons melted butter until crumbly and spreadable.

8. Pour about half the batter into the prepared pan, sprinkle half the cinnamon mixture over it, add the remaining batter and then dot the top with the rest of the cinnamon mixture. Run a knife through the batter a few times to create swirls, don’t overdo it. Sprinkle coarse or sanding sugar on top if you like.

9. Bake 50 to 60 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top browns too fast loosely tent with foil for the last 10 to 15 minutes.

10. Cool in the pan 10 to 15 minutes, then transfer to a rack to cool before slicing. Bread is best the same day or wrapped after fully cooled for up to 2 days.

Equipment Needed

1. Oven (preheats to 350 F / 175 C)
2. 9×5 inch loaf pan (or parchment-lined pan)
3. Mixing bowls (one large, one medium)
4. Whisk
5. Rubber spatula or wooden spoon for folding
6. Measuring cups and spoons
7. Chef’s knife and cutting board for the apples
8. Cooling rack

FAQ

Q: Can I use all butter instead of oil? A: Yes, you can swap the 1/3 cup vegetable oil for 1/3 cup melted butter for richer flavor. Make sure it's cooled a bit so it doesn't cook the eggs when you mix, and don't overmix the batter or the bread can get dense.

Q: Do I have to peel the apples? A: No, you don't have to peel them if you like the texture and color the skin gives. If you leave the peel on chop them a bit smaller so they fold into the batter easy. Tossing them with the lemon juice helps keep them from browning and adds a little zip.

Q: What's the best way to get a tidy cinnamon swirl? A: Spread half the batter in the pan, sprinkle the cinnamon sugar mixture evenly, then dollop the rest of the batter on top and gently swirl with a knife 2 or 3 times. Don't over swirl or the layers will mix and you'll lose the stripe effect.

Q: Can I use frozen apples or other fruit? A: You can use frozen apples but thaw and drain them well so they don't add extra water. Other firm fruits like pears work too but adjust cooking time slightly if they're juicier.

Q: How do I know when it's done baking? A: The top should be golden and a toothpick inserted in the center comes out with a few moist crumbs but no wet batter. If the top browns too fast tent loosely with foil and keep baking until a tester comes out right.

Q: Can I make this ahead or freeze it? A: Yes, the bread keeps 2 to 3 days wrapped at room temp, longer in fridge. For freezing slice and wrap individual pieces or freeze whole wrapped tightly, up to 2 months. Thaw at room temp or toast a slice straight from frozen.

Apple Cinnamon Swirl Bread Recipe Substitutions and Variations

All purpose flour: swap with equal parts whole wheat pastry flour for a nuttier taste and similar texture. If you need gluten free, use a 1 to 1 gluten free baking blend (check it has xanthan or add 1/4 tsp per cup) but the crumb may be a little more fragile.
Granulated sugar: replace with coconut sugar 1 to 1 for a deeper caramel note. Or use 3/4 cup honey or maple syrup for sweetness, but reduce the milk by about 3 tablespoons and bake a bit longer since liquids changed.
Vegetable oil or melted butter: use equal amount unsweetened applesauce for less fat and a moister loaf, though the crust will be softer. You can also use melted coconut oil 1 to 1 for a slight coconut flavor.
Eggs: make flax “eggs” if you want egg free. Mix 2 tbsp ground flax + 6 tbsp water, let sit 5 minutes to gel and use in place of the 2 large eggs. Texture will be a touch denser, but it works fine.

Pro Tips

1) Use buttermilk if you can. It gives the crumb more tang and helps the loaf stay moist for longer. If you only have milk, stir in 1 tsp lemon juice or vinegar and let it sit 5 minutes to mimic buttermilk.

2) Room temp eggs and warm milk mix together way better. Cold ingredients can make the batter seize and leave pockets of flour. Take eggs and milk out 20 to 30 minutes before you start.

3) When folding in the apples, toss them in a tiny bit of flour or cornstarch first. That keeps them from sinking to the bottom and soaks up excess juice so the batter doesn’t get gummy.

4) Keep an eye on the oven in the last 15 minutes. If the top is getting too brown but the center is still not done, loosely tent with foil to finish baking without burning the crust. Also test near the center but not right next to a big apple chunk.

Apple Cinnamon Swirl Bread Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I just made Cinnamon Swirl Bread studded with big apple chunks and a ridiculous ribbon of cinnamon that slices like it came from a bakery so you’ll want to keep scrolling.

Servings

servings

Calories

301

kcal

Equipment: 1. Oven (preheats to 350 F / 175 C)
2. 9×5 inch loaf pan (or parchment-lined pan)
3. Mixing bowls (one large, one medium)
4. Whisk
5. Rubber spatula or wooden spoon for folding
6. Measuring cups and spoons
7. Chef’s knife and cutting board for the apples
8. Cooling rack

Ingredients

2 cups (250 g) all purpose flour
1 cup (200 g) granulated sugar
1/3 cup (70 g) packed light brown sugar for batter
1/3 cup (70 g) packed light brown sugar for cinnamon swirl
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 tablespoon ground cinnamon for batter
2 teaspoons ground cinnamon for the swirl
1/4 teaspoon ground nutmeg (optional but nice)
2 large eggs, room temperature
1 cup (240 ml) milk, or buttermilk if you got it
1/3 cup (80 ml) vegetable oil or melted butter
1 teaspoon vanilla extract
1 1/2 cups (about 2 medium) apples, peeled and chopped
1 tablespoon lemon juice to toss the apples
2 tablespoons melted butter to mix into the cinnamon swirl
Coarse sugar or sanding sugar for sprinkling on top, optional

Directions

Preheat oven to 350 F (175 C). Grease and flour a 9×5 inch loaf pan or line it with parchment.
Toss the chopped apples with 1 tablespoon lemon juice and set aside so they don't brown.
In a large bowl whisk together 2 cups (250 g) all purpose flour, 1 cup (200 g) granulated sugar, 1/3 cup (70 g) packed light brown sugar for batter, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon salt, 1 tablespoon ground cinnamon for batter and 1/4 teaspoon ground nutmeg if using.
In a separate bowl whisk 2 large room temperature eggs, 1 cup (240 ml) milk or buttermilk, 1/3 cup (80 ml) vegetable oil or melted butter and 1 teaspoon vanilla until smooth.
Pour the wet into the dry and fold together with a spatula until just combined. Don't overmix, little lumps are ok.
Fold the lemon tossed apples into the batter gently so they are evenly distributed.
Make the cinnamon swirl by mixing 1/3 cup (70 g) packed light brown sugar for cinnamon swirl, 2 teaspoons ground cinnamon for the swirl and 2 tablespoons melted butter until crumbly and spreadable.
Pour about half the batter into the prepared pan, sprinkle half the cinnamon mixture over it, add the remaining batter and then dot the top with the rest of the cinnamon mixture. Run a knife through the batter a few times to create swirls, don't overdo it. Sprinkle coarse or sanding sugar on top if you like.
Bake 50 to 60 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top browns too fast loosely tent with foil for the last 10 to 15 minutes.
Cool in the pan 10 to 15 minutes, then transfer to a rack to cool before slicing. Bread is best the same day or wrapped after fully cooled for up to 2 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.