Description

This Apple Cinnamon Bread is a moist, flavorful quick bread made with fresh apples, warm cinnamon, and a hint of nutmeg. Perfectly soft with a sweet brown sugar crust, it combines the tartness of Granny Smith or Honeycrisp apples with a tender crumb enriched by sour cream and buttery goodness. Optional nuts add a delightful crunch, making it ideal for breakfast, snack, or dessert.

Ingredients

Scale

Dry Ingredients:

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg (optional)

Wet Ingredients:

1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream or plain yogurt

Mix-Ins:

1 1/2 cups peeled and chopped apples (about 2 medium apples)
1/2 cup chopped walnuts or pecans (optional)

Topping:

1 tablespoon brown sugar

Instructions

Preheat & Prepare the Pan: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan with butter or cooking spray, or line it with parchment paper for easy removal.
Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg to evenly distribute all the dry ingredients.
Cream Together Butter and Sugar: In a large bowl, beat the softened butter with the granulated sugar until the mixture is light and fluffy, about 2-3 minutes using a hand mixer. This aerates the batter for a good rise.
Combine with Eggs and Vanilla: Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Stir in the vanilla extract for aroma and flavor.
Add the Sour Cream or Yogurt: Mix in the sour cream or yogurt thoroughly to add moisture and richness to the bread.
Fold in the Dry Ingredients: Gradually add the dry mixture to the wet ingredients, stirring gently with a spatula just until combined. A few lumps are okay; be careful not to overmix to keep the bread tender.
Add Apples and Nuts: Fold in the peeled and chopped apples and the nuts if using. These add texture and bursts of flavor.
Pour into the Pan: Transfer the batter into the prepared loaf pan. Sprinkle the top evenly with the brown sugar to create a sweet crust.
Bake to Perfection: Bake for 60 to 70 minutes in the preheated oven. Check doneness by inserting a toothpick into the center – it should come out clean. If batter sticks, bake a few more minutes.
Cooling Time: Allow the bread to cool in the pan for 10 minutes, then remove it and transfer to a wire rack to cool completely. This prevents sogginess and sets the crumb.

Notes

Use tart apples like Granny Smith or sweet varieties such as Honeycrisp or Fuji for best flavor.
If fresh apples are unavailable, unsweetened applesauce may be substituted, but reduce sugar slightly.
For dairy-free options, replace butter with coconut or vegetable oil, and use plant-based yogurt in place of sour cream.
Omitting nuts is fine if allergies are a concern; bread will still be moist and delicious.
Store leftovers in an airtight container at room temperature for up to 3 days or freeze wrapped tightly for up to 3 months.
Feel free to customize with additional spices like cloves or add dried fruits such as cranberries or raisins, adjusting moisture accordingly.
Do not overmix the batter after adding dry ingredients to maintain a light, fluffy texture.
Always perform the toothpick test before removing from oven to avoid underbaking.

Prep Time: 15 minutes
Cook Time: 65 minutes
Category: Bread
Method: Baking
Cuisine: American

Keywords: apple bread, cinnamon bread, quick bread, moist bread, baked bread, apple cinnamon loaf, nut bread, fall baking