Tender, moist with a sweet crackle crust and loads of chunky apples, this Cinnamon Apple Quick Bread is drizzled with a cinnamon glaze and filled with all the warm, sweet flavors you’d expect from an old fashioned recipe while still being easy to make!
Because my Mamaw’s Fresh Apple Cake recipe has been shared close to 1 million times on Pinterest and is one of the most loved recipes here at Southern Discourse, I decided it was high time to share an easy apple bread!
So I got busy studying Mamaw’s old fashioned fresh apple recipe and used it to create this Cinnamon Apple Bread with a Cinnamon Glaze. The bread is dense and moist and, like her cake, just loaded with apples! From the first nibble, you’re going to love its sweet crackly crust, tender bites of apple and the warm hints of cinnamon.
What is it called Quick Bread?
Quick breads are breads that use baking powder and baking soda as their rising agents instead of yeast. They are classified as “quick” because they can be baked right after being whipped up and don’t require a “proofing time” to allow the dough to rise and little to no kneading. Quick breads include muffins, biscuits, scones, cornbread, and quick loaf breads like banana bread and this yummy, fruit filled apple bread!
- Honeycrisp, Gala apples, Red Delicious or Granny Smith apples
- all purpose flour
- white granulated sugar (This recipe does not use brown sugar because of its high moisture content.)
- cooking oil (canola or vegetable)
- vanilla extract
- ground cinnamon
- baking soda
- chopped walnuts or pecans ( Nuts are optional.)
Cinnamon Glaze Ingredients– powdered sugar, milk, vanilla extract, cinnamon
How To Make Cinnamon Apple Bread
- Prep. Chop the apples. Line a loaf pan with wax paper so that the paper hangs over the edges of the pan. This paper will help you lift the loaf cleanly out of the pan after baking.
- Mix the Dry Ingredients & Wet Ingredients separately.
- Combine. Combine the wet ingredients with the dry ingredients just until the two are incorporated.
- Fold in the Fruit. Add in the apples and the walnuts.
- Bake. Spoon the batter into the lined loaf pan. Bake in preheated oven for 50 minutes to an hour.
- Glaze. While bread is cooling, whisk together the glaze ingredients. When bread is completely cool, drizzle glaze over top of bread, slice and serve.
Tips for Making This Easy Apple Bread Recipe
- The Right Mix- Avoid over mixing your batter. When incorporating the dry ingredients into the wet, stir until everything is just combined. It’s even ok if there are a few small lumps here and there. The batter will continue to be mixed as you fold in the fruit and nuts.
- The Right Temperature– For a pretty drizzle, only glaze when the bread is completely cool. Otherwise, the glaze will melt and run right off the bread!
- The Right Measurements– Spoon your flour into the measuring cup instead of scooping it from a bag or canister. Scooping flour packs it into the measuring cup and can result in adding up to 1/4-1/3 cups too much flour to the recipe! Also, level the flour even with the top of the measuring cup by using the back of a knife to sweep gently across the rim of the cup.
- The Right Ingredients– Using room temperature eggs and fresh baking soda will give your bread the texture and fluffy rise you’re looking for every time.
- The Right Slice– Always slice bread when it is completely cool to keep it from crumbling. Use a sharp serated bread knife and saw back and forth instead of pressing down to serve nice slices of bread.
Freezing and Storing
Leftover Apple Cinnamon Bread lasts about 5 days stored at room temperature, covered in an airtight container. Honestly, leftovers of this bread aren’t really a thing, but because it does stay fresh when stored, that also means this apple bread recipe can be made a few days ahead of time, if you like.
It’s also an ideal candidate for freezing. Simply wrap the completely cooled bread several times in plastic wrap, then aluminum foil and freeze up to 2 months. Let thaw to room temperature, slice and enjoy!
Double the recipe to make 2 loaves and share with a friend!
More Quick Bread Recipes You’ll Love
- Hummingbird Banana Bread
- Standout Cinnamon Banana Bread
- Best Pumpkin Muffins with Easy Streusel Topping
- Blackberry Buttermilk Biscuits with Lemon Glaze
- Farmstyle Buttermilk Strawberry Muffins
If You Love Quick Breads & Have Made This Recipe, Give It All The Stars & Leave A Fun Comment! Or Tag Me @SouthernDiscourse On Social Media To Be Featured. I Love Hearing From You!
- 1 3/4 cups all purpose flour
- 1 cup white granulated sugar
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup cooking oil
- 2 large eggs, room temp, lightly beaten
- 1.5 teaspoons vanilla extract
- 1.5 cups chopped apples (peeling is optional)
- 1/2 cup chopped walnuts (optional)
- 1 cup powdered sugar
- 4 teaspoons milk
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- Preheat oven to 350° Fahrenheit. Line a loaf pan with wax paper so that the paper hangs over the edges of the pan. This paper will help you lift the loaf cleanly out of the pan after baking.
- In a large bowl, whisk together oil, eggs and vanilla extract.
- In a separate bowl, whisk together the flour, sugar, baking soda, salt and ground cinnamon.
- Using an electric mixer, add the flour mixture (dry ingredients) a little at a time to the wet ingredients until the dry ingredients are just incorporated into the mixture.
- Add in the apples and the walnuts. The batter will be very thick, NOT thin like cake batter.
- Spoon the batter into the lined loaf pan. Bake in preheated oven for 50 minutes to an hour.
- Remove bread from oven. Use wax paper to lift loaf from pan and place on cooling rack to cool. Allow to cool for 10 minutes before removing paper from the sides and bottom. If making glaze, proceed to step 8. If not, let cool completely before slicing.
- While bread is cooling, whisk together the glaze ingredients. When bread is completely cool, drizzle glaze over top of bread, sprinkle with extra walnuts (if desired), slice and serve.