Description

This incredibly moist cinnamon apple bread features tender chunks of fresh apples, a gorgeous cinnamon sugar swirl, and a crispy cinnamon-sugar topping. Perfect for breakfast, snacks, or dessert, this easy quick bread recipe uses simple ingredients and comes together in just one bowl. The combination of sour cream and oil keeps it moist for days, making it ideal for meal prep or gifting.

Ingredients

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For the Bread:

2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 tablespoon ground cinnamon
¾ cup granulated sugar
½ cup vegetable oil
2 large eggs, room temperature
¼ cup sour cream
2 teaspoons vanilla extract
1½ cups apples, peeled and diced (about 2 medium apples)

For the Cinnamon Swirl:

⅓ cup brown sugar, packed
2 teaspoons ground cinnamon

For the Topping:

2 tablespoons granulated sugar
1 teaspoon ground cinnamon

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Instructions

Preheat and prepare: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or cooking spray, then line with parchment paper for easy removal. Let the parchment paper hang over the sides to create handles for lifting the bread out later.
Mix dry ingredients: In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, and 1 tablespoon cinnamon until well combined and no lumps remain. This ensures even distribution of leavening agents and spices.
Prepare cinnamon swirl mixture: In a small bowl, combine ⅓ cup brown sugar and 2 teaspoons cinnamon. Mix well with a fork and set aside. This will create your beautiful swirl layer.
Mix wet ingredients: In a medium bowl, whisk together the oil and granulated sugar until combined. Add eggs one at a time, whisking well after each addition. Stir in the sour cream and vanilla extract until the mixture is smooth and well blended.
Combine wet and dry: Pour the wet ingredients into the bowl with the dry ingredients. Using a rubber spatula, gently fold together until just combined. Don’t overmix—a few small lumps are fine. Overmixing develops gluten and creates tough bread.
Fold in apples: Gently fold the diced apples into the batter, distributing them evenly throughout. The batter will be thick, which is perfect.
Layer the batter: Pour half of the batter into your prepared loaf pan, spreading it evenly with a spatula. Sprinkle the brown sugar-cinnamon mixture evenly over this layer, keeping it away from the edges by about ½ inch.
Add remaining batter: Carefully spoon the remaining batter over the cinnamon layer, spreading gently to cover. Use a butter knife to swirl through the batter in a figure-eight motion 2-3 times—don’t overdo it or the swirl will disappear.
Add topping: In a small bowl, mix 2 tablespoons sugar with 1 teaspoon cinnamon. Sprinkle this mixture evenly over the top of the batter for a beautiful, crunchy cinnamon-sugar crust.
Bake: Place in the preheated oven and 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 is browning too quickly, tent loosely with aluminum foil after 40 minutes.
Cool: Remove from oven and let cool in the pan on a wire rack for 15-20 minutes. Use the parchment paper handles to lift the bread out of the pan, then transfer to the wire rack to cool completely before slicing. Slicing while still warm can cause crumbling.

Notes

Apple varieties: Best apples for baking include Granny Smith, Honeycrisp, Pink Lady, Gala, or Fuji. A combination of tart and sweet apples creates the most complex flavor.
Room temperature ingredients: Eggs and sour cream should be at room temperature for better incorporation and a smoother batter.
Don’t overmix: Mix until just combined to ensure tender bread. Overmixing develops gluten and creates a tough, dense texture.
Testing doneness: The toothpick test is most reliable. A few moist crumbs are fine, but raw batter means it needs more time.
Cooling is crucial: Let the bread cool for at least 15 minutes before removing from the pan, or it may break apart.

Prep Time: 20 minutes
Cook Time: 55-65 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/10 of loaf)
Calories: 285
Sugar: 26g
Sodium: 215mg
Fat: 13g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 4g
Cholesterol: 38mg