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

Cinnamon Apple Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Julianne Dell
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes (up to 60 minutes)
  • Total Time: 1 hour 15 minutes
  • Yield: 10 slices
  • Category: Bread
  • Method: Baked
  • Cuisine: American


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


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


  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.


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.


  • Serving Size: 1 slice
  • Calories: 382
  • Sugar: 31g
  • Sodium: 330mg
  • Fat: 17g
  • Saturated Fat: 12g
  • Carbohydrates: 53g
  • Fiber: 3g
  • Protein: 4.8g
  • Cholesterol: 50mg