Homemade Apple Cinnamon Bread Recipe

Made with fresh shredded apples, unsweetened applesauce, and a warm blend of cinnamon, ginger, and nutmeg, this apple cinnamon bread is moist, flavorful, and simple to prepare. It pairs perfectly with a cup of coffee or tea and makes a cozy breakfast, snack, or dessert.

If you love a loaf with the right balance of sweetness and spice, this recipe stands out. The batter uses both brown sugar and maple syrup for depth of flavor, and the secret to the best texture is to coarsely grate the apples so they add moisture and tender fruit pockets throughout the bread.

What You Need for Apple Cinnamon Bread

This recipe uses straightforward pantry ingredients. Below are the components separated into dry and wet categories so you can prep quickly.

• Dry ingredients: shredded apples, white whole wheat flour (or all-purpose), light brown sugar (or coconut sugar), ground cinnamon, ground ginger, ground nutmeg, baking soda.
• Wet ingredients: eggs, maple syrup, unsweetened applesauce, plain unsweetened milk (almond or any unflavored milk), vanilla extract, melted coconut oil (or neutral oil).

Which apples are best for baking?

Fuji and Gala apples both work well in this bread. If you prefer a tarter apple, choose Granny Smith; for a sweeter profile, choose Gala or Fuji. Honeycrisp is an excellent all-around choice because it offers a balance of sweet and tart flavors and holds up nicely when baked.

Variations and Substitutions

Feel free to adapt the loaf to your pantry and preferences:

• Swap light brown sugar for coconut sugar to reduce refined sugar.
• Use any unflavored milk in place of almond milk.
• White whole wheat flour can be substituted with all-purpose flour for a lighter crumb.
• Replace the spice mix with apple pie spice, chai spice, or pumpkin pie spice for a different aromatic profile.
• Add-ins: fold in chocolate chips, chopped nuts (walnuts or pecans), or seeds for texture and extra flavor.
• Muffin option: bake the batter in a muffin tin, filling cups three-quarters full; bake at 350ºF for 20–25 minutes.

Storage

Store the apple cinnamon bread in an airtight container. Placing a paper towel at the bottom of the container helps absorb excess moisture. Keep at room temperature for up to 3 days or refrigerate for up to 5 days. For longer storage, freeze tightly wrapped portions (see freezing instructions below).

Can you freeze cinnamon apple bread?

To freeze: Allow the loaf to cool completely. Wrap tightly in plastic wrap, then in a layer of aluminum foil to minimize exposure to air. Label with the date. The bread will keep well in the freezer for up to 3 months.

To thaw: Remove from the freezer and let it sit at room temperature until fully thawed. Do not refreeze after thawing.

Serving Suggestions

This bread is delicious on its own, but you can elevate it with a few toppings and accompaniments:

• Spread with butter or ghee while still warm
• Top with peanut butter for protein and richness
• Serve with honey or apple jam for extra sweetness
• Pair with cream cheese for tang and creaminess

Ingredients (Serves 8)

Instructions

1. Preheat the oven to 350ºF (175ºC). Grease a standard loaf pan with nonstick spray or oil and set aside.
2. In a medium bowl, whisk together the dry ingredients: flour, brown sugar, cinnamon, ginger, nutmeg, and baking soda. Stir to combine and set aside.
3. In a separate bowl, beat the eggs and then add the maple syrup, unsweetened applesauce, milk, shredded apples, and vanilla extract. Mix until evenly combined.
4. Slowly add the dry ingredients to the wet ingredients, stirring until just combined. Do not over-mix; stop when the batter is smooth and uniform. Fold in the melted coconut oil until incorporated.
5. Transfer the batter to the prepared loaf pan. Optionally sprinkle the top with oats or chopped nuts for texture.
6. Bake for 40 minutes, then tent the loaf loosely with foil and return it to the oven for an additional 20 minutes. Total baking time is about 60 minutes, but ovens vary—start checking after 50 minutes.
7. To test for doneness, insert a toothpick into the center of the loaf; it should come out clean or with a few moist crumbs. Remove from the oven and let the bread cool in the pan for about 10–15 minutes, then transfer to a wire rack and cool completely for at least 30 minutes before slicing.

Tips & Notes

• Don’t over-mix: Over-mixing can lead to a dense loaf. Mix until ingredients are just combined.
• Let it cool: Allow the bread to cool fully before slicing. The loaf finishes setting as it cools; cutting too soon can cause it to fall apart.
• Use a toothpick: Test doneness by inserting a toothpick into the center—if it comes out clean, the loaf is done.

Nutrition (approximate per serving)

Calories: 283 kcal; Carbohydrates: 43 g; Protein: 5 g; Fat: 5 g; Fiber: 3 g; Sugar: 28 g. Nutrition information is an approximation and should be used as a guide only.