Few things say fall quite like the smell of cinnamon and apples wafting through your kitchen. This cinnamon apple bread is everything you love about autumn wrapped in a tender, moist loaf. It’s a cross between an apple loaf cake and your favourite breakfast bread, and once that glaze hits the golden top, it turns into something you’ll want to bake on repeat.

Whether you’re diving into weekend fall baking or just want something warm and homemade to pair with your morning coffee, this glazed apple bread has your name written all over it.

Why You’ll Love This Cinnamon Apple Bread

First off, it’s easy—no need for fancy mixers or tricky techniques. Second, it tastes like a warm hug. The swirl of brown sugar and cinnamon clings to juicy apple bits, giving the bread an almost caramelised richness. Then there’s the crackly cinnamon sugar topping and the drizzle of spiced glaze. Need I say more?

What You’ll Need:

Bread Base:

1½ cups all-purpose flour (190 g)
1½ teaspoons baking powder (6 g)
½ teaspoon salt (3 g)
½ cup unsalted butter, softened (113 g)
½ cup granulated sugar (100 g)
2 teaspoons vanilla extract (10 ml)
2 large eggs
½ cup milk (120 ml)

Apple Mixture:

½ cup light brown sugar, packed (100 g)
1½ teaspoons ground cinnamon (4 g)
1 large apple, peeled, cored, and chopped into small pieces (about 180 g)

Topping:

2 tablespoons brown sugar (25 g)
¼ teaspoon ground cinnamon (0.5 g)

Glaze:

¾ cup confectioners’ sugar (90 g)
¼ teaspoon ground cinnamon (0.5 g)
2 tablespoons water (30 ml)

How to Bake It:

Preheat your oven to 350°F (175°C) and grease a loaf pan (8.5 x 4.5 inch).
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
Beat butter, sugar, and vanilla with an electric mixer until fluffy (about 3–4 minutes).
Add eggs one at a time, beating after each.
On low speed, alternate adding flour mixture and milk. Start and end with the flour. Don’t overmix!
In a separate bowl, toss chopped apples with brown sugar and cinnamon.
Mix the topping of brown sugar and cinnamon in a small bowl.
Pour half the batter into your pan, then layer on half the apple mixture. Swirl gently.
Add the remaining batter, top with the rest of the apple mix, swirl again. Sprinkle topping evenly.
Bake for 45–55 minutes. A toothpick should come out with just a few moist crumbs.
Cool in pan for 15–20 minutes. Meanwhile, whisk together the glaze.
Transfer bread to a rack, drizzle with glaze, and let it cool completely before slicing (if you can wait!).

Baker’s Tips:

Use tart apples like Granny Smith for extra depth.
Don’t over-swirl or you’ll lose those lovely cinnamon pockets.
For a nuttier twist, add a handful of chopped pecans or walnuts to the apple mix.
This bread stores well and actually tastes better the next day!

A Slice of My Story

This cinnamon apple bread came about on one of those slow fall Saturdays when I had a couple of apples looking a little too soft for snacking. I didn’t want a pie. I wanted something easier—something I could mix up, bake, and enjoy before the leaves finished falling. My husband declared it “dessert for breakfast,” and my kids argued over the crusty ends. Now, it’s part of our fall baking recipe rotation every year.

Serving Suggestions

Enjoy a thick slice warm with coffee or tea. Add a smear of cinnamon butter for extra indulgence. It also makes a thoughtful gift—wrap it in parchment and tie it with twine for cozy, homemade charm.

How to Store It

Store at room temperature in an airtight container for up to 3 days, or refrigerate for up to a week. To freeze, wrap tightly in foil and place in a freezer bag. It keeps well for up to 2 months. To enjoy again, just microwave a slice for 15 seconds and let the aroma wrap you in a hug.

FAQs

Can I use a different type of apple?

Yes! Fuji, Honeycrisp, or Braeburn also work well.

Can I make this ahead of time?

Definitely. It actually tastes better the next day!

Can I double the recipe?

Sure thing—just use two loaf pans and rotate them halfway through baking.

Can I skip the glaze?

You can, but it adds a beautiful finish and extra cinnamon warmth.

Bake This, and Fall in Love

This cinnamon apple bread is more than just a loaf—it’s a bite of nostalgia, a cozy kitchen moment, and the kind of fall baking recipe that reminds you why homemade is always worth it. Bake one up, let the cinnamon fill your home, and enjoy every delicious, golden-swirled bite.

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Warm, Sweet, and Swirled with Comfort: Cinnamon Apple Bread for Cosy Mornings

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Author: Amanda Thompson
Total Time: 1 hour 10 minutes
Yield: 1 loaf (8–10 slices) 1x
Diet: Vegetarian

Print Recipe

Description

This cozy cinnamon apple bread is the perfect way to embrace fall flavors. With tender chunks of apple, cinnamon sugar swirls, and a spiced glaze on top, it’s a sweet, nostalgic loaf that feels like a warm hug in every slice. Perfect with coffee or as an anytime treat, this apple loaf cake is a must-bake for crisp mornings and comforting moments.

Ingredients

Scale

Bread Base:

1½ cups all-purpose flour (190 g)
1½ teaspoons baking powder (6 g)
½ teaspoon salt (3 g)
½ cup unsalted butter, softened (113 g)
½ cup granulated sugar (100 g)
2 teaspoons vanilla extract (10 ml)
2 large eggs
½ cup milk (120 ml)

Apple Mixture:

½ cup light brown sugar, packed (100 g)
1½ teaspoons ground cinnamon (4 g)
1 large apple, peeled, cored, and chopped (about 180 g)

Topping:

2 tablespoons brown sugar (25 g)
¼ teaspoon ground cinnamon (0.5 g)

Glaze:

¾ cup confectioners’ sugar (90 g)
¼ teaspoon ground cinnamon (0.5 g)
2 tablespoons water (30 ml)

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Instructions

Preheat oven to 350°F (175°C) and grease an 8.5 x 4.5 inch loaf pan.
Whisk flour, baking powder, and salt in a bowl.
Beat butter, sugar, and vanilla until fluffy. Add eggs one at a time.
On low speed, alternate adding flour mixture and milk, starting and ending with flour.
Toss apples with brown sugar and cinnamon in a separate bowl.
Mix the topping brown sugar and cinnamon in a small bowl.
Pour half the batter into the pan. Add half the apple mixture, swirl gently.
Add remaining batter, top with rest of apples, swirl again. Sprinkle topping over the top.
Bake for 45–55 minutes, until a toothpick comes out with moist crumbs.
Cool in the pan 15–20 minutes. Prepare the glaze by whisking the ingredients.
Remove the loaf, drizzle with glaze, and cool completely before slicing.

Notes

Granny Smith apples add tart balance, but any firm apple works.

Don’t over-swirl to keep bold cinnamon pockets.

Add chopped nuts for texture.

Bread stores well and tastes even better the next day.

Great as a homemade gift!

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Breakfast, Dessert
Method: Baking
Cuisine: American