08/30/2026
🍎 CINNAMON APPLE QUICK BREAD
There is something about the smell of apples and cinnamon baking together that makes a house feel instantly warmer.
This is the kind of simple loaf I imagine cooling on a kitchen table years ago — nothing fancy, nothing complicated, just apples, cinnamon, brown sugar, and a good dependable batter that comes together without yeast or waiting for anything to rise.
It is soft, moist, lightly spiced, and full of little bites of apple. And because it is a quick bread, you can have it mixed and in the oven before the coffee is finished brewing.
CINNAMON APPLE QUICK BREAD
Makes 1 standard 9 × 5-inch loaf
You’ll need:
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1½ teaspoons ground cinnamon
• ¼ teaspoon ground nutmeg
• ½ cup unsalted butter, softened
• ¾ cup packed brown sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• ½ cup sour cream
• 2 tablespoons milk
• 1½ cups peeled apples, cut into small ¼-inch pieces
For the cinnamon topping:
• 2 tablespoons brown sugar
• ½ teaspoon ground cinnamon
First, prepare the pan.
Heat the oven to 350°F.
Grease a 9 × 5-inch loaf pan. For easy removal, you can also line the long sides and bottom with parchment paper, leaving a little paper hanging over the sides to use as handles.
Prepare the apples.
Peel and core the apples and cut them into small pieces, about ¼ inch in size.
You want small pieces rather than large chunks so the apples cook through evenly and the loaf slices cleanly.
Measure 1½ cups after chopping.
Set them aside.
Mix the dry ingredients.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
Set aside.
Make the batter.
In a large bowl, beat the softened butter and brown sugar together until creamy and well combined, about 2 minutes.
Add the eggs one at a time, mixing well after each addition.
Mix in the vanilla.
Add the sour cream and milk and mix just until combined.
Add the dry ingredients to the wet ingredients.
Stir gently with a spoon or spatula only until you no longer see streaks of dry flour.
Do not overmix. Overmixing quick-bread batter can make the finished loaf tougher instead of tender.
Fold in the chopped apples.
The batter will be fairly thick. That is exactly what we want.
Fill the pan.
Spread the batter evenly into the prepared loaf pan.
In a small bowl, mix together the 2 tablespoons brown sugar and ½ teaspoon cinnamon.
Sprinkle the cinnamon sugar evenly over the top of the batter.
Bake.
Bake at 350°F for approximately 55 to 65 minutes.
Begin checking around 55 minutes.
Insert a toothpick or thin knife into the CENTER of the loaf, avoiding a visible piece of apple if possible.
It should come out clean or with just a few moist crumbs attached. Wet batter means the loaf needs more time.
If the top becomes nicely browned before the center is finished, loosely tent the loaf with foil for the remaining baking time.
Because ovens, pans, and the moisture level of apples vary, use the toothpick test rather than relying only on the clock.
Cool it properly.
Let the bread cool in the pan for about 15 minutes.
Carefully remove it from the pan and place it on a wire rack.
For the cleanest slices, allow the loaf to cool for at least 45 minutes to 1 hour before cutting.
I know.
That may be the hardest part of this entire recipe. 😂
Serve it plain, spread with softened butter, or warm a slice just slightly and have it with your morning coffee.
A FEW NANA NOTES
Firm baking apples work especially well because they hold their shape instead of disappearing into the batter. Granny Smith, Honeycrisp, Pink Lady, Fuji, or Braeburn are all good choices.
If using a very juicy apple, pat the chopped pieces lightly with a paper towel before folding them into the batter. Too much extra apple juice can make the center of a quick bread gummy.
Do not increase the amount of apple much beyond 1½ cups. More fruit sounds wonderful, but too much can add enough moisture to keep the center from baking properly.
Once completely cool, store the bread tightly wrapped or in an airtight container at room temperature for about 2 days, or refrigerate it for longer storage.
It also freezes beautifully. Wrap the completely cooled loaf or individual slices tightly and freeze. Then you can pull out a slice whenever you need a little apple-and-cinnamon happiness.
There is just something lovely about recipes like this — ordinary pantry ingredients, a couple of apples, and suddenly the whole kitchen smells like somebody has been baking all afternoon.
Those are the recipes worth keeping. 🍎❤️
— Nana Banana 🌼
