Cinnamon Apple Bread

This post may contain affiliate sales links. Please see my full disclosure policy for details

This easy Cinnamon Apple Bread recipe is loaded with shredded apples and cinnamon sugar streusel. The streusel is swirled into the batter and also layered on top for the ultimate flavor. This moist quick bread is perfect for fall baking!

A cooling rack with a sliced loaf of apple bread showing the center of the bread

If you loved my cinnamon quick bread, you’ll definitely love this apple bread recipe!

I’m an east coast gal, so naturally fall is my favorite time of year, beside winter. Yes, I love winter too. Fall equals apple picking which also usually means apple cider donuts and pumpkin ice cream. If you love all those fall flavors, this apple bread recipe is perfect for autumn baking. It’s filled with shredded apples tossed in cinnamon and layered with the most perfect brown sugar streusel.

The good news is, you don’t need to wait for apple season to make this bread. Just get your apples from your local store, then bake up this apple bread for breakfast! It can even be wrapped up and gifted to a friend or neighbor.

sliced apple bread on a white plate showing the streusel in the middle

What You’ll Need

Here’s what you’ll need to make homemade apple bread from scratch:

For the Bread

  • Vegetable Oil – This helps make the bread moist.
  • Eggs
  • Vanilla Extract – Make sure to use pure vanilla extract, not imitation.
  • Sugar
  • Sour Cream – You could also use plain yogurt.
  • All Purpose Flour
  • Baking Soda
  • Kosher Salt
  • Apples – I prefer granny smith apples.
  • Ground Cinnamon

For the Streusel

  • All Purpose Flour
  • Light Brown Sugar – In a pinch you could also use dark brown sugar
  • White Sugar
  • Butter – I prefer to use unsalted butter

What Kind of Apples To Use

I like to use granny smith (green) apples because they’re a little bit tart, and I think they have better flavor. I also like them because they aren’t super soft. Softer apples may have even more liquid, and may not shred very well. 

That being said, any type of apple would work for this. You’ll need 1 heaping cup of shredded apples, which was 3 large granny smith apples. So if your apples are small, you may need 4-5 of them. 

How to Make Apple Bread

  1. Preheat the oven and prepare the loaf pan. The best way to ensure your bread doesn’t stick to the pan is to spray it with cooking spray and line the bottom and sides with parchment paper. Preheat the oven to 350°F.
  2. Beat the wet ingredients: Combine the eggs, oil and vanilla extract. Beat together until well combined.
  3. Add the sugar beating until combined then add the sour cream and finish mixing.
  4. Combine the dry ingredients then mix just until the flour starts to combine.
  5. Prepare the apples. Be sure to read through my tips above! Fold the apples into the batter.
  6. Prepare the streusel
  7. Build the bread: In the loaf pan, layer half the batter in the pan, then add half the streusel and gently swirl. Add the remaining batter on top and finally, the remaining streusel.
  8. Bake at 350°F for 50-60 minutes

Tips for preparing the apples

For this recipe, I choose to use shredded apples instead of chunks of apples. I’d rather have the apples spread throughout the bread and I’m not a huge fan of the texture of baked apple pieces.

  • Peel the apples
  • Grate the apples: Place a cheese grater over top of a bowl, and work your way around the apple to shred each side down to the core
  • Drain the liquid from the apples: I prefer to use a strainer, but pressing it with paper towels also works. You can see there is quite a bit of juice from the apples, and too much liquid will through off the balance of the bread. Discard the juice. 
    two side by side images showing shredded apples and juice
  • Fluff and flavor: Fluff up the apples with a fork and the coat them in cinnamon.
  • Fold them into the prepared batter

Don’t Skip the Cinnamon Sugar Streusel

The streusel on this bread really just takes things up a level. I would not recommend skipping this step. It has both granulated and brown sugar with a little flour and plenty of cinnamon. You get that nice crunchy top layer and then the gooey ribbon in the middle of the bread.

The streusel uses cold butter which you can press together using forks, a pastry cutter or get your (clean) fingers in there. The mixer will be crumbly but will stick together when pressed.

To create the swirl in the bread, layer half the batter in the pan, then add half the streusel and gently swirl. Add the remaining batter on top and finally, the remaining streusel. Don’t swirl the top layer of streusel but do you best to evenly cover the top of the bread.

a close up of streusel on top of a loaf pan prior to baking

Make Ahead and Storage Suggestions

Keep stored in an airtight container in a cool and dry place. This loaf will stay moist for a couple days, but it’s best when served within 2 days of preparing.

To freeze this bread, cool the loaf completely and then double wrap it in plastic wrap.

four slices of apple bread stacked on top of one another, showing the streusel topping

More apple recipes you’ll love

A sliced quick bread showing the streusel inside

Follow Beyond Frosting

Facebook | Twitter | Pinterest | Instagram
 

Print
A cooling rack with a sliced loaf of apple bread showing the center of the bread

Cinnamon Apple Bread

  • Author: Beyond Frosting
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes (up to 60 minutes)
  • Total Time: 1 hour 15 minutes
  • Yield: 10 slices

Description

Cinnamon Apple Bread is a moist and flavorful quick bread recipe, loaded with shredded apples and a cinnamon sugar streusel.

Ingredients

For the bread

  • ½ cup (118ml) vegetable oil
  • 2 large eggs
  • 2 teaspoons (7.5ml) pure vanilla extract
  • 1 cup (190g) granulated sugar
  • ½ cup (118ml) sour cream
  • 1 ½ cups (210g) all-purpose flour
  • 1 ½ teaspoons (6.5g) baking soda
  • ½ teaspoon salt
  • 1 heaping cup, peeled & grated apples (23 large granny smith apples)
  • 1 tablespoon (7.5g) ground cinnamon

For the Streusel

  • ¼ cup + 1 tablespoon (44g) all-purpose flour
  • 3 tablespoons (41g) light brown sugar
  • 2 tablespoons (42g) granulated sugar
  • 1 tablespoon (7.5g) ground cinnamon
  • 3 tablespoons (42g) butter, cold

Instructions

  1. Preheat the oven to 350°F. Prepare a loaf pan. Spray with cooking spray and line the bottom and sides with parchment paper.
  2. Beat the wet ingredients: Combine the eggs, oil and vanilla extract. Beat together until well combined.
  3. Next add the granulated sugar, beating until combined then add the sour cream and continue mixing until all ingredients are well combined.
  4. Combine the dry ingredients in a bowl: flour, baking soda and salt. Whisk to combine. Add the dry ingredients to the batter and mix just until the flour starts to combine.
  5. Peel and shred the apples using a grater. Drain the moisture from the apples and then fluff with a fork. Then mix in the cinnamon. Fold the grated apples into the batter.
  6. For the streusel: combine the dry ingredients and whisk to combine. Next add the cold butter. Using a fork or pastry cutter, press the butter together with the dry ingredients until it’s well combined. The mixture should be crumbly but stick together when pressed between your fingers.
  7. Layer the bread: In the loaf pan, layer half the batter in the pan, then add half the streusel and gently swirl. Add the remaining batter on top and finally, the remaining streusel.
  8. Bake at 350°F for 50-60 minutes  on the middle rack of the oven or until a toothpick inserted in the center of the loaf comes out clean. Cool for at least 1 hour before slicing.

Notes

Sour cream: Helps keeps this bread moist. If you need a substitute, I’d recommend Greek yogurt.

Apples: I prefer using granny smith (green) apples. They are tart and have the best flavor. If the apples are overripe, they will have more moisture when shredded, so I prefer apples that are still crisp and easier to shred. If your apples are small to medium size, you’ll need 4-5 of them.

Nuts: Feel free to add some chopped walnuts or pecans would be good to.

Make ahead and storage: Keep stored in an airtight container in a cool and dry place. This loaf will stay moist for a couple days, but it’s best when served within 2 days of preparing. To freeze this bread, cool the loaf completely and then double wrap it in plastic wrap.

Nutrition Information:
1 slice
382
31g
330mg
17g
12g
53g
3g
4.8g
50mg
  • Category: Bread
  • Method: Baked
  • Cuisine: American

Keywords: apple bread, quick bread recipe, apple cinnamon bread

Leave a Comment

Recipe rating

I accept the Privacy Policy

8 Responses
  1. Angelina

    This sounds so yummy – I’d love to make it. Would it turn out well if I grated the apples on the larger round holes of a grater, rather than the very fine holes?

  2. Jimena Peña

    I baked this bread last week and everyone at home loved it so I had to bake another one this week!
    The texture is amazing, all the flavors go really well together and you really get the cinnamon and apple flavor. It is super yummy and you should definitely give it a try, I’m sure you’ll love it as well.
    If you are debating if you should keep the crumble or leave it out, please don’t leave it out, it is super tasty and adds a lot.

5 BAKE FROM SCRATCH SECRETS!
Subscribe to my newsletter and get my fav tips to take your cakes & cupcakes to the next level.