A simple and delicious apple cinnamon bread, filled and topped with a brown sugar and cinnamon streusel and lots of chopped fresh chopped apple.
This apple cinnamon bread is a simply lovely loaf, full of warm spices, pleasantly sweet and with lots of apple pieces. The plentiful brown sugar and cinnamon streusel runs through the middle of this loaf, as well as being used for a crunchy topping.
This apple bread is a great one to have on the counter, as it can be enjoyed any time of day.
Ingredients and Substitutions
Butter: You can use either salted or unsalted butter here. Simply adjust the added salt accordingly (detailed in the Recipe Card below).
Apples: I think any moderately-sweet, red-skinned apple is fine to use here. I used Pink Lady apples. I’m personally not a fan of Granny Smith apples for this kind of baking. I find them both too tart and too hard, even after baking.
Brown Sugar: You can use either light or dark brown sugar here. I believe I may have used half light and half dark here, as I ran out light brown sugar. Use what you have or prefer.
Cinnamon: I’m mentioning the cinnamon here because I just bought a new little jar of cinnamon and have been pleasantly surprised at how lovely fresh cinnamon is in baking this time of year. So if your cinnamon has been sitting around a while, now might be the perfect time to freshen it up.
You’ll want to keep your apples diced on the smaller size, as large chunks of apple in the loaf will make your loaf more difficult to slice.
If you’d like, you can line the sides and bottom of the loaf pan with parchment paper, for easy removal after baking.
Note that the batter will be quite thick as you spread it into the pan.
Baking time will vary based on loaf pan size, colour and/or oven etc., so be sure to check/test the loaf regularly in the last part of baking. I baked this one in a 4×10-inch tea loaf pan and it took 60 minutes in my oven.
Making Ahead, Storing and Freezing
This loaf keeps really well stored at room temperature in an airtight container. It is nice for 2-3 days.
This apple cinnamon bread will also freeze well, tightly wrapped, up to 2 months.
Get the Recipe: Apple Cinnamon Bread
- 2 cups all-purpose flour, spooned and levelled
- 1 teaspoon baking soda
- 1/4 teaspoon salt, increase to 1/2 teaspoon if using unsalted butter
- 1/2 cup butter, at room temperature
- 1 cup white sugar
- 2 large eggs
- 1 Tablespoon lemon juice
- 2 teaspoon vanilla, or vanilla bean paste
- 2 cups apple, peeled and diced in 1/4 - 1/2-inch pieces
Cinnamon Brown Sugar Streusel:
- 2 Tablespoons brown sugar
- 2 Tablespoons white sugar
- 2 Tablespoons all-purpose flour
- 1 teaspoon cinnamon
- 1 Tablespoons butter, cold, salted or unsalted
- Preheat oven to 350F (regular bake setting/not fan assisted). Grease an 8x4-inch or 4x10-inch loaf pan. Set aside. *If using a glass loaf pan, reduce the oven temperature to 325F.
- For the streusel: in a small bowl, whisk together the brown sugar, white sugar, flour and cinnamon. Break the butter into 3 or 4 chunks and then, using your finger tips, rub the butter into the dry ingredients until dry and crumbly. Set aside.
- For the bread: In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
- Peel and dice apples into a small dice (about 1/4-inch). Measure out the required amount and set aside.
- In a large bowl with an electric mixer, or the bowl of a stand mixer with the paddle attachment, beat together the butter, sugar, eggs, lemon juice and vanilla, scraping down the sides of the bowl, if necessary.
- With mixer on low, add the flour mixture to the batter and mix until well combined. Using a spatula, gently fold in the diced apples. The batter will be quite thick!
- To assemble loaf, spread half of apple batter into the bottom of the greased loaf pan. Sprinkle half of the streusel over batter. Top with remaining batter, then finish with the remaining streusel.Repeat layers with remaining batter and streusel.
- Bake at 350F for 55 to 65 minutes or until a tester comes out clean. Remove from oven and allow to cool in the pan for 15-20 minutes. Run a knife around the edges of the pan to loosen, then carefully removing from the pan to cool completely on a cooling rack before slicing and serving.
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!