My neighbor’s youngest daughter had a birthday party last Saturday, and I offered to bring something for the dessert table. Cupcakes and cookies were already covered, so I leaned into what I know best: a quick bread with a warm, homey feel. I had a few Granny Smith apples left from the market and a lingering chill in the air that practically begged for cinnamon.
This recipe has made the rounds in my kitchen more times than I can count. It started as a way to use up bruised apples from my sister’s backyard tree, and over time, I adjusted it until every bite felt just right—moist, lightly spiced, with just the right crunch from toasted walnuts and a glossy drizzle that brings it all together.
As I pulled it from the oven, the smell stopped my husband mid-sentence. It’s the kind of scent that wraps around you like a soft flannel blanket. By the time we arrived at the party, I barely had it out of the pan before someone asked for the recipe. Kids took slices twice their size. One even asked if I could make it for their lunchbox.
Baking this loaf reminded me that the best recipes don’t just feed—they comfort. They show up at birthdays and bake sales, or quiet mornings with coffee. And they never stay on the plate for long.
Short Description
This sweet apple cinnamon quick bread is moist, warmly spiced, and topped with a crunchy brown sugar crumble and glaze. Perfect for breakfast, brunch, or dessert.
Key Ingredients
For the Cinnamon Apples:
- 2½ cups Granny Smith apples, chopped (about 2–3 apples)
- 1 tbsp lemon juice
- 2 tsp cinnamon
For the Bread Batter:
- ½ cup salted butter, softened
- ¾ cup white granulated sugar
- 3 large eggs
- 2 tsp vanilla extract
- ½ tsp salt
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ cup buttermilk
For the Topping:
- ¼ cup brown sugar
- 1 tsp cinnamon
- ¾ cup chopped walnuts (optional)
For the Glaze:
- ½ cup powdered sugar
- 1 tbsp whole milk or cream
Tools Needed
- 9×5-inch loaf pan
- Parchment paper
- Stand or hand mixer
- Mixing bowls
- Spatula
- Whisk
- Cooling rack
Cooking Instructions
Step 1: Prep the Oven and Pan
Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving some overhang for easy removal.
Step 2: Prepare the Cinnamon Apples
Chop Granny Smith apples into ¼-inch cubes. Toss them with lemon juice and cinnamon in a small bowl. Set aside to let the flavors soak in.
Step 3: Make the Bread Batter
In a large mixing bowl, cream the softened butter and sugar until light and fluffy—about 3–4 minutes. Add eggs, vanilla extract, and salt. Beat until well blended and smooth, scraping down the bowl occasionally.
Step 4: Combine Dry Ingredients
Add the flour, baking powder, and baking soda to the bowl. Pour in the buttermilk and mix until just combined. Don’t overmix—just stir until no streaks of flour remain.
Step 5: Add Apples and Walnuts
Fold in half of the cinnamon apples and, if using, chopped walnuts.
Step 6: Assemble in the Pan
Pour the batter into the prepared loaf pan and smooth the top. Scatter the remaining apples evenly over the top.
Step 7: Add the Topping
Mix together brown sugar and cinnamon. Sprinkle it generously over the apples.
Step 8: Bake to Perfection
Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean. If the top starts browning too fast, cover it loosely with foil for the last 10–15 minutes.
Step 9: Cool and Glaze
Let the bread cool in the pan for at least 15 minutes before transferring it to a cooling rack. Whisk powdered sugar with milk until smooth and drizzle over the cooled bread before slicing.
Why You’ll Love This Recipe
Warm, Cozy Flavor: Apples, cinnamon, and brown sugar create an inviting, nostalgic taste.
Moist Texture: Buttermilk and apples keep the crumb soft and rich.
Easy to Make: No fancy equipment needed, just mix, pour, and bake.
Versatile: Great as breakfast, snack, or dessert.
Crowd-Pleaser: Loved by kids and adults alike—perfect for sharing or gifting.
Mistakes to Avoid & Solutions
Overmixing the Batter
Mistake: Creates a dense, tough loaf.
Solution: Mix just until dry ingredients disappear into the wet. Use a spatula for the final stir.
Using Too Juicy Apples
Mistake: Can make the bread soggy.
Solution: Stick with tart, firm apples like Granny Smith. Pat dry if they seem overly juicy.
Baking Too Long or Too Little
Mistake: Dry or undercooked bread.
Solution: Start checking at 50 minutes. A toothpick should come out mostly clean with a few moist crumbs.
Skipping the Parchment Paper
Mistake: Makes removing the loaf tricky.
Solution: Always line the pan—saves cleanup and guarantees an easy release.
Adding Glaze Too Soon
Mistake: It melts and slides off.
Solution: Let the loaf cool completely before drizzling.
Serving and Pairing Suggestions
Slice and serve warm with butter or a dollop of whipped cream.
Pairs beautifully with a cup of black coffee, chai tea, or warm cider.
Perfect addition to brunch buffets, holiday breakfast tables, or afternoon tea.
Wrap individual slices for school lunches or road trips.
Serve family-style on a wooden board with fruit and cheese for a rustic touch.
Storage and Reheating Tips
To Store:
Wrap tightly in plastic wrap or foil and keep at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days.
To Freeze:
Wrap the whole loaf or individual slices in plastic wrap and a layer of foil. Freeze for up to 2 months.
To Reheat:
Warm slices in the microwave for 15–20 seconds. For a crisp edge, toast lightly in a toaster oven.
FAQs
1. Can I use a different type of apple?
Yes! Try Honeycrisp or Pink Lady for a sweeter loaf. Avoid overly soft apples like Red Delicious.
2. What if I don’t have buttermilk?
Mix ½ cup milk with 1½ tsp lemon juice or vinegar. Let sit 5–10 minutes before using.
3. Can I skip the walnuts?
Absolutely. The bread is just as delicious without them, or you can replace them with pecans or dried cranberries.
4. How do I know when the bread is done?
Insert a toothpick into the center. It should come out clean or with a few moist crumbs—no wet batter.
5. Can I double the recipe?
Yes, but bake in two separate pans to ensure even cooking. Adjust baking time as needed.
Tips & Tricks
Toast the walnuts for deeper flavor before adding them to the batter.
For a bakery-style finish, sprinkle a pinch of raw sugar on top before baking.
Don’t skip the glaze—it adds a sweet finish and seals in moisture.
Use room-temperature eggs and butter for a smoother batter.
If your apples are extra tart, add an extra tablespoon of sugar to the apple mixture.
Recipe Variations
Apple-Pear Twist
Replace 1 cup of chopped apples with chopped pears for a more delicate flavor. Follow all steps as written.
Maple Glaze Upgrade
Substitute milk in the glaze with 1 tbsp of real maple syrup. Adds a richer, fall-inspired flavor.
Cranberry-Apple Version
Add ½ cup dried cranberries to the batter with the apples. Slightly tart and festive.
Whole Wheat Version
Swap 1 cup of the all-purpose flour for whole wheat flour. You may need to add an extra tablespoon of buttermilk to keep it moist.
Mini Loaf Format
Divide the batter between two mini loaf pans. Bake at 350°F for 30–35 minutes. Perfect for gifting!
Final Thoughts
As I packed up the last few slices for the birthday girl to take home, I couldn’t help but smile. This bread had been quietly winning hearts for years—at potlucks, morning coffee chats, and even once at a PTA meeting where I forgot to bring napkins but no one seemed to mind. It’s not flashy, but it’s honest. A little rustic, a little sweet, and filled with the kind of care that only comes from your own hands.
And honestly, that’s the kind of baking I love most. Not the perfect kind, but the kind that gets crumbs on the counter and smiles at the table.
Sweet Apple Cinnamon Quick Bread
Print ThisIngredients
- For the Cinnamon Apples:
- 2½ cups Granny Smith apples, chopped (about 2–3 apples)
- 1 tbsp lemon juice
- 2 tsp cinnamon
- For the Bread Batter:
- ½ cup salted butter, softened
- ¾ cup white granulated sugar
- 3 large eggs
- 2 tsp vanilla extract
- ½ tsp salt
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ cup buttermilk
- For the Topping:
- ¼ cup brown sugar
- 1 tsp cinnamon
- ¾ cup chopped walnuts (optional)
- For the Glaze:
- ½ cup powdered sugar
- 1 tbsp whole milk or cream
Instructions
Step 1: Prep the Oven and Pan
Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment, leaving overhang for easy lifting.
Step 2: Prepare Cinnamon Apples
Chop apples into ¼-inch cubes. Toss with lemon juice and cinnamon. Set aside.
Step 3: Make Bread Batter
Cream butter and sugar (3–4 mins). Add eggs, vanilla, and salt. Beat until smooth, scraping bowl as needed.
Step 4: Add Dry Ingredients
Add flour, baking powder, baking soda, and buttermilk. Mix just until combined—don’t overmix.
Step 5: Add Apples and Walnuts
Fold in half the cinnamon apples and optional walnuts.
Step 6: Fill the Pan
Pour batter into loaf pan. Top with remaining apples.
Step 7: Add Topping
Mix brown sugar and cinnamon. Sprinkle over apples.
Step 8: Bake
Bake 50–60 mins, until a toothpick comes out clean. Cover loosely with foil if browning too quickly.
Step 9: Cool and Glaze
Cool in pan 15 mins. Whisk powdered sugar and milk, then drizzle over cooled bread before slicing.
