Apple Pie Bread Recipe (Moist Cinnamon Apple Loaf)

Prep Time: 20 minutes
Cook Time: 55–65 minutes
Total Time: 1 hour 25 minutes
Servings: 10 slices
Cuisine: American
Course: Breakfast, Dessert, Snack
Calories: Approximately 340 per slice

Apple Pie Bread – A Soft, Moist Loaf Filled with Cinnamon Apples

If you love the comforting flavors of homemade apple pie but want something easier to bake, this Apple Pie Bread is the perfect recipe. Every slice is packed with tender apples, warm cinnamon, brown sugar, and a buttery vanilla loaf that tastes just like a slice of apple pie in bread form. It’s incredibly moist, easy to make, and perfect for breakfast, afternoon coffee, holiday gatherings, or dessert.

This quick bread combines the cozy aroma of fresh apples and cinnamon with a soft, buttery crumb, making it one of the best fall baking recipes. Unlike traditional yeast bread, Apple Pie Bread doesn’t require kneading or rising time. Simply mix the batter, layer it with cinnamon apples, bake until golden, and enjoy a bakery-style loaf right from your oven.

Whether you’re using freshly picked apples during apple season or simply looking for a delicious homemade treat, this recipe is guaranteed to become a family favorite.

Why You’ll Love This Apple Pie Bread

Soft, moist, and buttery texture
Loaded with fresh apples
Rich cinnamon and brown sugar flavor
Easy no-yeast quick bread recipe
Perfect for breakfast, brunch, or dessert
Freezes beautifully
Great for holidays and gift giving
Made with simple pantry ingredients
Tastes like homemade apple pie

Ingredients

For the Apple Filling

2 medium Granny Smith apples, peeled and diced
2 tablespoons brown sugar
1 teaspoon ground cinnamon
¼ teaspoon nutmeg
1 teaspoon lemon juice

For the Bread Batter

2 cups (250g) all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ cup (115g) unsalted butter, softened
¾ cup (150g) granulated sugar
¼ cup (55g) light brown sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
½ cup (120ml) milk
¼ cup (60g) sour cream or plain Greek yogurt

For the Cinnamon Swirl

¼ cup brown sugar
1 teaspoon cinnamon

Optional Vanilla Glaze

1 cup powdered sugar
2–3 tablespoons milk
½ teaspoon vanilla extract

Kitchen Equipment

9×5-inch loaf pan
Mixing bowls
Electric mixer or whisk
Rubber spatula
Cooling rack
Toothpick for testing

Step 1: Prepare the Apples

Peel, core, and dice the apples into small, even cubes.

In a bowl, combine the apples with:

Brown sugar
Cinnamon
Nutmeg
Lemon juice

Mix until the apples are evenly coated. Set aside while you prepare the batter. This allows the apples to absorb the spices and develop extra flavor.

Step 2: Prepare the Oven and Pan

Preheat your oven to 350°F (175°C).

Grease a 9×5-inch loaf pan with butter or non-stick baking spray.

For easy removal, line the pan with parchment paper, leaving an overhang on the sides.

Step 3: Mix the Dry Ingredients

In a medium bowl, whisk together:

All-purpose flour
Baking powder
Baking soda
Salt
Cinnamon
Nutmeg

Whisk well to evenly distribute the leavening agents and spices.

Step 4: Cream the Butter and Sugars

In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3–4 minutes.

Creaming incorporates air into the batter, helping the bread bake up soft and tender.

Step 5: Add the Eggs and Vanilla

Beat in the eggs one at a time, mixing well after each addition.

Stir in the vanilla extract until fully combined.

The mixture should be smooth and creamy.

Step 6: Combine the Wet and Dry Ingredients

Add half of the dry ingredients to the butter mixture.

Mix on low speed just until combined.

Add the milk and sour cream, then mix again.

Finally, add the remaining dry ingredients and stir gently until no streaks of flour remain.

Avoid overmixing, as this can make the bread dense instead of soft.

Step 7: Layer the Bread

In a small bowl, combine the brown sugar and cinnamon for the swirl.

Spread half of the batter into the prepared loaf pan.

Sprinkle half of the cinnamon sugar mixture over the batter.

Top with half of the prepared apples.

Spread the remaining batter over the apples.

Finish with the remaining apples and cinnamon sugar.

Use a butter knife to gently swirl through the batter once or twice to create beautiful ribbons of cinnamon throughout the loaf.

Step 8: Bake

Place the loaf pan in the center of the preheated oven.

Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

If the top begins to brown too quickly, loosely tent the bread with aluminum foil during the final 15–20 minutes of baking.

Step 9: Cool

Allow the bread to cool in the pan for 10–15 minutes.

Lift it out using the parchment paper and transfer it to a wire rack to cool completely.

Cooling allows the crumb to set and makes slicing easier.

Step 10: Add the Glaze (Optional)

In a small bowl, whisk together the powdered sugar, milk, and vanilla until smooth.

Drizzle the glaze over the cooled loaf.

Let it set for 10 minutes before slicing.

Tips for the Best Apple Pie Bread

1. Choose Firm Apples

Granny Smith, Honeycrisp, Braeburn, or Pink Lady apples hold their shape well during baking.

2. Don’t Overmix

Mix just until the ingredients are combined to keep the bread tender.

3. Use Room-Temperature Ingredients

Butter, eggs, milk, and sour cream blend more evenly and create a smoother batter.

4. Measure Flour Correctly

Spoon the flour into your measuring cup and level it off with a knife. Too much flour can make the loaf dry.

5. Cool Before Slicing

Warm bread is delicate and may crumble. Cooling helps the loaf hold together.

Delicious Variations

Apple Walnut Bread

Fold ¾ cup chopped walnuts into the batter for a crunchy texture.

Apple Pecan Bread

Replace walnuts with toasted pecans for a rich, buttery flavor.

Caramel Apple Bread

Drizzle caramel sauce over the finished loaf instead of vanilla glaze.

Apple Raisin Bread

Add ½ cup raisins or dried cranberries to the batter for extra sweetness.

Streusel Topping

Mix:

¼ cup flour
¼ cup brown sugar
2 tablespoons cold butter
½ teaspoon cinnamon

Sprinkle over the loaf before baking for a crunchy topping.

What to Serve with Apple Pie Bread

This bread pairs beautifully with:

Hot coffee
Chai tea
Hot apple cider
Vanilla ice cream
Whipped cream
Salted caramel sauce
Cream cheese
Butter
Greek yogurt

Storage Instructions

Store the cooled loaf in an airtight container at room temperature for up to 3 days.

For longer storage, refrigerate for up to 1 week.

Freezing Instructions

Wrap the loaf tightly in plastic wrap, followed by aluminum foil.

Freeze for up to 3 months.

Thaw overnight in the refrigerator or at room temperature before serving.

Individual slices can also be frozen, making it easy to enjoy one piece at a time.

Frequently Asked Questions

Can I use a different type of apple?

Yes. Honeycrisp, Fuji, Gala, Braeburn, and Pink Lady all work well. Tart apples provide the best contrast to the sweet batter.

Can I make this recipe ahead of time?

Absolutely. Apple Pie Bread often tastes even better the next day as the flavors continue to develop.

Why did my bread sink in the middle?

This can happen if the loaf is underbaked, the oven door is opened too early, or the batter is overmixed.