Warm Cinnamon Spiced Apple Bread

This warm cinnamon-spiced apple bread fills the kitchen with a cozy aroma that always reminds me of crisp fall afternoons. It has become a staple for brunches and lazy weekends, with each slice balancing soft bits of apple, subtle spice, and a buttery crumb.

I love this bread most on chilly mornings with coffee. The first time I baked it, my house smelled so inviting that my neighbors popped over for a slice right out of the oven.

Ingredients

• All purpose flour: gives structure for a light yet sturdy loaf Choose a fresh bag for best lift
• Granulated sugar: creates sweetness and moisture Opt for fine cane sugar for best mixing
• Unsalted butter: adds flavor and richness Use European style if you want extra depth
• Apples diced and peeled: bring juicy bites to each slice Granny Smith or Honeycrisp hold their shape best
• Milk: keeps the crumb tender and moist Use whole milk for richness or any milk you prefer
• Large eggs: help bind everything and give volume Use room temperature eggs for even mixing
• Vanilla extract: enhances the warm flavors Pure extract adds the most natural sweetness
• Baking powder: ensures a gentle even rise Check freshness by seeing if it bubbles in water
• Baking soda: works with the acid in apples for a perfect lift Keep it dry and airtight for best potency
• Ground cinnamon: gives the bread its signature cozy spice Fresh-ground if possible for intense aroma
• Salt: sharpens and balances the sweet notes Fine sea salt blends most easily
• Optional walnuts or pecans: add crunch and toasty flavor Pick whole nuts and chop just before using
• Nutmeg: deepens the spice notes Fresh grated is remarkably more fragrant
• Raisins: give soft pops of natural sweetness Choose plump dried fruit for best results
• For substitutions: use a 1 to 1 gluten free flour blend to make gluten free or swap half the butter for applesauce to lower the fat

Instructions

Preheat the Oven:

Set your oven to three hundred fifty degrees Fahrenheit or one hundred seventy five degrees Celsius and let it come up to temperature so your loaf cooks evenly and develops a golden crust

Prepare the Baking Pan:

Grease a nine by five inch loaf pan with butter or nonstick spray making sure to coat every edge and corner so the bread releases cleanly

Mix the Dry Ingredients:

In a medium mixing bowl whisk together the flour baking powder baking soda cinnamon and salt so the baking agents and spices are evenly distributed throughout the mixture

Cream the Butter and Sugar:

In a large bowl use a hand mixer or stand mixer to beat the softened butter and granulated sugar together for three to four minutes until the mix looks fluffy and pale This builds the base that traps the air for a light loaf

Add the Eggs and Vanilla:

Crack the eggs in one at a time mixing well after each addition then stir in the vanilla extract for full flavor

Combine Wet and Dry Ingredients:

Add the dry mix to the wet ingredients in three rounds alternating with the milk Start and end with the dry mix and stir just until combined Do not overmix which could make the loaf dense

Fold in the Apples:

Gently fold the diced apples and any nuts or raisins in using a spatula to distribute them evenly throughout the batter

Pour into the Pan:

Spoon the finished batter into your prepared pan and smooth the surface with a spatula so it bakes evenly

Apple is the ingredient that makes this loaf a family favorite For generations in my family we always use tart apples to contrast the warm spices The ritual of folding in the apple pieces reminds me of baking with my grandmother on weekends

Storage Tips

Let the bread cool completely then wrap tightly in plastic and keep on the counter for up to three days or refrigerate for a week For longer storage slice and freeze the loaf with parchment between pieces Then thaw slices overnight in the fridge for fresh bread any time

Ingredient Substitutions

You can use a one to one gluten free flour mix with reliable results If you want a lighter bread swap half the butter for unsweetened applesauce Almond milk also works well here as a dairy free option If you run out of nuts try seeds like pumpkin for crunch

Serving Suggestions

This bread shines served warm with a bit of butter or cream cheese For special mornings I sometimes toast slices and add a drizzle of honey or a small scoop of vanilla ice cream as dessert

Cultural and Seasonal Context

Cinnamon apple breads go back generations in American baking When apples are in season I always pick a new variety to experiment with making each loaf a little different from the last

Seasonal Adaptations

Switch the apples for pears in late autumn Add orange zest for a Christmas twist Try dried cranberries for a tart bite in winter

Success Stories

Friends have used this recipe for bake sales and always find it sells out quickly My favorite feedback comes from kids who love it in their school lunchboxes and from neighbors who look forward to a loaf every time apples ripen

Freezer Meal Conversion

Slice the finished loaf after cooling Separate slices with wax paper then freeze in a zip bag Pull out a slice for busy mornings or unexpected guests Heat in the oven at low temp to refresh the crumb whenever you want

This apple bread makes mornings and gatherings extra special. The aroma and flavor capture the spirit of cozy fall days in every bite.

Recipe FAQs

→ What type of apples work best?

Granny Smith or Honeycrisp apples offer a tart and sweet profile that holds up well when baked, providing both flavor and texture.

→ Can nuts or raisins be added?

Yes, chopped walnuts, pecans, or raisins can be folded into the batter for added crunch and sweetness.

→ How do I ensure a moist texture?

Creaming the butter and sugar well, not overmixing the batter, and using fresh apples help keep the bread moist.

→ Is there a gluten-free option?

A 1:1 gluten-free flour blend can be substituted for standard flour for a gluten-free version with similar results.

→ How should the bread be stored?

Store covered in the refrigerator for up to one week, or freeze tightly wrapped for up to three months for best freshness.