Apple Bread Recipe: Moist, Cinnamon-Spiced

Introduction

Apple Bread is a fall favorite in loaf form: tender, cinnamon-swirled quick bread packed with chunks of fresh apple that stay juicy and burst with flavor in every bite. One bowl, no mixer needed, and your kitchen smells like an orchard for hours. Presented sliced on a white ceramic board with a pat of melting butter or a drizzle of glaze, this Apple Bread offers golden crust, soft crumb, and pure cozy vibes that make breakfast, snack time, or dessert feel like a hug.

Ingredients

For the Apple Bread (one 9×5 loaf): • 2 cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp kosher salt
• 2 tsp ground cinnamon
• ¼ tsp ground nutmeg
• ½ cup unsalted butter, melted (or vegetable oil)
• ¾ cup granulated sugar
• ¼ cup brown sugar, packed
• 2 large eggs
• 1 tsp vanilla extract
• ¼ cup buttermilk or milk
• 2 cups peeled and diced apples (Granny Smith or Honeycrisp, about 2 medium)
• Optional swirl: ¼ cup brown sugar + 1 tsp cinnamon

For Optional Glaze: • 1 cup powdered sugar
• 2–3 tbsp milk or apple cider
• ½ tsp vanilla

Step-by-Step Process

1. Preheat & prep
   Preheat oven to 350°F. Grease a 9×5 loaf pan and line with parchment sling.
2. Mix dry ingredients
   Whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
3. Mix wet ingredients
   In another bowl, whisk melted butter, both sugars, eggs, vanilla, and buttermilk until smooth.
4. Combine
   Add dry to wet; fold just until combined (lumps okay).
5. Fold in apples
   Gently fold in diced apples.
6. Swirl (optional)
   Pour half the batter into the pan. Sprinkle cinnamon-sugar. Top with remaining batter and swirl lightly.
7. Bake & cool
   Bake for 55–65 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Cool in the pan 15 minutes, then transfer to a rack. Glaze when warm or cool.

Tips for Perfect Apple Bread

• Dice apples small (½-inch)—big chunks sink
• Don’t overmix—keeps bread tender
• Granny Smith = tart contrast; Honeycrisp = sweeter
• Buttermilk adds tang and moisture—worth it
• Test center with toothpick—slightly underdone = moister loaf
• Glaze when warm—it soaks in beautifully

Variations and Customization

• Apple Cinnamon Crunch: add streusel topping before baking
• Caramel Apple: swirl in caramel sauce + extra cinnamon
• Nutty: fold in ¾ cup chopped walnuts or pecans
• Healthier: half whole wheat flour + reduce sugar
• Spiced Chai: add cardamom + ginger to batter
• Glazed Deluxe: double glaze + drizzle while hot

Storage and Serving Tips

• Stays ultra-moist 4–5 days at room temp (wrapped)
• Fridge up to 1 week—warm slices to revive
• Freezes beautifully up to 3 months (glazed or not)
• Reheat slice 15 seconds in microwave for a fresh-baked feel
• Quick refresh: warm + pat of butter
• Serve for breakfast, snack, or dessert with coffee

Nutritional Information

Based on 12 slices:
• Calories: 280 kcal
• Total Fat: 11g (Saturated 6g)
• Carbohydrates: 44g (Sugars 26g)

FAQ

1. Can I use any apple?
Yes—but tart firm ones (Granny Smith) hold shape best.

2. My bread sank in the middle—what happened?
Overmixed batter or oven door opened too early.

3. No buttermilk?
Milk + 1 tsp vinegar/lemon juice—let sit 5 min.

4. Can I make muffins?
Yes—bake 18–22 minutes in a lined tin.

5. How do I know it’s done?
The toothpick in the center should have moist crumbs, not wet batter.

Conclusion

This Apple Bread is pure autumn alchemy—simple ingredients that bake into a moist, cinnamon-kissed loaf with juicy apple bursts that make every slice irresistible. One warm piece with melting butter and suddenly rainy days feel cozy, coffee breaks feel special, and the whole house smells like the best parts of fall. Make it once, and it becomes your signature “I baked this” move that earns oohs, aahs, and empty pans every time.