Cinnamon Spiced Apple Bread

This cinnamon apple bread is very simple to make, makes your kitchen smell amazing and stores well. You will need two large apples to make it. Jump to the Easy Apple Bread Recipe

Easy Apple Bread

How to Make Apple Bread

This cinnamon apple quick bread recipe is easy! The ingredients are pretty straightforward. In addition to apples (we’ve shared more on choosing apples for baking below), you will also need some basic ingredients (the full recipe with ingredient amounts is below in the recipe area):

Slices of Cinnamon Apple Bread

Sugar: We use both granulated and brown sugar in this. You can chose to use one or the other, but we’ve found the combination makes quick bread that’s moist and flavorful in the middle and golden brown on top.

Spices: We use a generous amount of ground cinnamon as well as a bit of ground ginger, nutmeg and salt.

Neutral oil: By neutral oil, I mean one that’s not very flavorful. Vegetable oil, avocado oil, grape seed oil, and even a very lightly flavored olive oil will work in this recipe.

Eggs: We use two eggs in the bread — just like when we make banana bread. They add structure, flavor and a dense, moist crumb to the inside of the bread.

Flour, baking powder and baking soda: All-purpose is our go-to, but swapping part or all of the flour for whole wheat will work (like what we did in this healthy banana bread). This bread is packed with apples, so we also need the help of both baking soda and baking powder to help it rise in the oven.

Vanilla and almond extract: It’s unlikely that we bake something around here without vanilla extract, but in this bread, we also like to add a tiny bit of almond extract. We don’t add enough to make the bread taste like almonds, but instead add just enough to make the bread taste sweeter and warmer. If you don’t have almond extract, you can still make the bread, but if you feel like experimenting, pick up a bottle and try it. I love it.

Nuts: These are optional, but add a nice texture to the bread. Any nuts will work. In the photos, I used a combination of pecans and walnuts, but use what you have on hand.

Making the bread

You don’t need any fancy equipment to make this apple bread. Start by letting shredded apples sit with the sugar, salt and spices. As the apples sit, the sugar and salt work on them to help them release their delicious liquid — we use this same strategy when making our favorite apple pie. It’s this liquid that then is mixed with the remaining ingredients to make such a flavorful, moist bread.

Making apple bread: A bowl with shredded apple, sugar and spices.

After 10 to 15 minutes, you can stir in the remaining ingredients, pour into a loaf pan and bake.

When the bread is done, let it cool completely. I know this is hard (I struggle with it every darn time I make it), but letting the bread cool all the way allows the bread to finish baking inside and prevents the middle from being too moist and gummy.

A note on loaf pan sizes: I prefer to bake this bread in a smaller 8 1/2-inch by 4 1/2-inch loaf pan. I find the bread bakes to be nice and tall in this pan size. If you only have a 9-inch by 5-inch pan, you can still bake the bread in it. The bread will take a little less time to bake in the larger pan. When using the larger pan, start checking for doneness 5 to 10 minutes earlier.

What are the best apples for baking?

To make this apple bread, we use approximately 1 pound of apples. We especially love the following varieties of apples for baking (this is the same list we use when making homemade apple pie or this simple applesauce):

  • Granny Smith — Your standard, never-fails baking apple. Tart, crisp, and they keep their structure after time in the oven.
  • Honeycrisp — Extra crisp and always holds firm after baking. One of our favorites!
  • Jonagold — Tart with a bit of sweetness. They also hold up well in the oven.
  • Braeburn — Crisp, sweet apples that hold up well in pie and other baked desserts.
  • Mutsu — Big apples that look like a large Golden Delicious. Has a sweet honey flavor and holds up well in baked goods.
  • Pink Lady — A good balance of sweet and tart. Will also hold its shape when baked.
  • Golden Delicious — Sweet and flavorful apple that’s very versatile. Will hold up when baked, but will become softer than some of the varieties mentioned above.
  • Jazz — Sweet and crisp flavor. Will hold up nicely in pie.

How many apples are in one pound?

One loaf of apple bread will require one pound of apples. There are approximately three medium apples in one pound (or two large apples in one pound). Once peeled and shredded, one pound of apples will fill approximately 3 cups.

With this apple bread recipe, if you have a little less or a little more shredded apple, you should be okay.

Storing the bread

Just like baked banana bread, this apple bread tastes even better on day two and three than on the first day you make it. I like to wrap the bread in some foil or store in an airtight container and leave it on the counter for a few days. If I’m planning on serving it later in the week or have made an extra loaf, I freeze it.

Store apple bread in an airtight container for up to 4 days at room temperature and in the freezer for up to 1 month (maybe longer). When freezing the bread, make sure that you wrap it well to prevent any freezer smells from seeping into the bread.

More quick breads to look at

Cinnamon Spiced Apple Bread

  • PREP
  • COOK

This cinnamon apple bread is very simple to make, makes your kitchen smell amazing and stores well. You will need two large apples to make it. We have provided lots of tips for the best apples for baking in our article above.

A note on pan size: We use a 8 1/2-inch by 4 1/2-inch loaf pan; if you only have a 9-inch by 5-inch pan, start checking for doneness 5 to 10 minutes earlier.

Makes one loaf (10 slices)

Watch Us Make the Recipe

You Will Need

2 large baking apples, peeled (about 1 pound)

2 tablespoons (25 grams) granulated sugar

1/2 cup (100 grams) brown sugar

1/4 teaspoon fine sea salt

1 1/4 teaspoons ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon freshly grated nutmeg

1 1/2 cups (189 grams) all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 cup neutral oil like vegetable oil or grape seed oil

2 large eggs, lightly beaten

1 teaspoon pure vanilla extract

1/4 teaspoon almond extract, optional

2/3 cup (85 grams or 3 ounces) nuts, chopped, optional


  • Prepare Batter
  • Center a rack in the oven and heat to 350 degrees Fahrenheit. Butter and flour an 8 1/2-inch-by-4 1/2-inch loaf pan or line the loaf pan with parchment paper and lightly spray or grease with oil.

    Peel and core the apples then use a box grater and shred them. Add the shredded apples to a large bowl.

    Add the granulated sugar, brown sugar, salt, cinnamon, ginger, and nutmeg to the apples and mix well. Set the bowl aside for 10 to 15 minutes. As they sit, the apples will release quite a bit of liquid.

    While the apples sit with the sugar and spices, prepare the dry ingredients. In a medium bowl, whisk or sift the flour, baking powder and baking soda together.

    When the apples are ready, stir in the oil, beaten eggs, vanilla, and almond extract until well blended.

    Use a large rubber spatula to scrape the sides and bottom of the bowl then add the dry ingredients in three parts, stirring gently until they disappear and the batter is smooth. Stir in nuts.

    • To Finish
    • Pour batter into the pan and smooth the top. Bake 55 to 75 minutes, or until a knife inserted into the center of the bread comes out clean.

      After 30 minutes in the oven, check the bread for color. If it looks like it is browning too quickly, loosely cover with aluminum foil.

      When the bread is done, transfer it, in the pan, to a wire rack to cool for 5 minutes. Unmold the bread and place right side up on the rack. Cool completely before slicing.

      Store apple bread in an airtight container for up to 4 days at room temperature and in the freezer for up to 1 month (maybe longer). When freezing the bread, make sure that you wrap it well to prevent any freezer smells from seeping into the bread.

Adam and Joanne's Tips

  • Tip for evening baking: Place the loaf pan on an insulated baking sheet or on two regular baking sheets stacked on top of the other and slide into the oven (we do this in our video).
  • Nuts: We love using pecans or walnuts in this bread, but hazelnuts and almonds would also be lovely. Use one or a combination of nuts. You can also leave them out completely.
  • Vegan/egg-free apple bread: You should be able to replace the eggs with two flax eggs. We have not tested this in our own kitchen, yet.
  • Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutrition Per Serving: Serving Size 1 slice / Calories 261 / Total Fat 12.2g / Saturated Fat 5.3g / Cholesterol 37.2mg / Sodium 139.9mg / Carbohydrate 35.2g / Dietary Fiber 1.9g / Total Sugars 17.9g / Protein 4.6g
AUTHOR: Adam and Joanne Gallagher

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41 comments… Leave a Comment
  • Shawn T December 5, 2020, 10:50 am

    I made this bread over the Thanksgiving holiday, it was delish!!! I want to make it again but gluten free, I was wondering if I could you use Oat flour in place of all purpose flour? Almond flour won’t work because the person I’m making it for is on a nut free diet.

    • Adam March 9, 2021, 11:40 am

      Hi Shawn, we are so glad that you enjoyed the recipe. We have not used oat flour in this recipe. Please let us know if you experiment.

  • HilPoof November 26, 2020, 9:09 pm

    I made this yesterday afternoon as written (with the almond extract but without the nuts), and we ate the first piece for our Thanksgiving breakfast today. It was wonderful!!!! The loaf was a moist, springy, consistent texture, with a great balance of spices. It baked perfectly evenly, too. It’s a keeper for sure!

  • joan October 27, 2020, 12:08 am

    This was wonderful and yummy. I used almond flour and added golden raisins and nuts. Baked in 3 6″ pans, didn’t spray enough on the bottom so it stuck a little. I just sliced before I put it out. Everybody said it is a keeper. Thank you Will try the cinnamon bars next. I also used greek plain yogurt.

  • Sonia October 21, 2020, 2:25 pm

    Hello I am new to your site, I am doing this recipe right now but couldn’t fund the temperature of the oven, I will try 350 degrees, thank you.

    • Adam October 22, 2020, 6:57 pm

      The temperature is in the recipe. We bake the apple bread at 350 degrees F.

  • Dawn October 16, 2020, 3:27 pm

    I just made this apple bread! It is delicious! I would like to try it for muffins!! Any idea what oven temperature and for how long?

    • Adam October 17, 2020, 3:22 pm

      Hi Dawn, So glad that you liked the recipe. Making muffins is a great idea but we haven’t done any testing. Let us know if you give it a try and we would love to know how it went.

  • Heather October 11, 2020, 11:55 pm

    Hi I made this tonight and it was amazing! I had to chop my apples because I couldn’t find my grater but it worked just fine. Used Honeycrisp. I added some rolled oats and some ground almonds and pecans to it and I also used Splenda instead of sugar. I used disaronno amaretto liqueur instead of the almond extract. So glad I found this recipe. My house smells amazing and it is super delicious!

  • Clare Prudeaux October 11, 2020, 6:14 am

    Love this site. So inspirational, with easy to follow recipes. Found it 1 hour ago, when I woke up. Now I am up and dressed, with a tea in my hands,sitting in the Autumn sun, eagerly awaiting the apple and cinnamon bread to come out of the oven. Thank you!

  • Zoila October 9, 2020, 9:13 pm

    Can i use fine chopped apples instead of shreded

    • Adam October 11, 2020, 5:30 pm

      Chopped apples should work in place of shredded.

  • Caroll October 9, 2020, 8:14 pm

    Baked the bread for the first time to serve to company reason being that I trust your recipes! The results could not have been better – everyone loved the flavor and the moistness of the apple bread. Definitely a keeper! Thank you for developing the recipe.

  • Shizuka abell October 8, 2020, 11:41 am

    I made this cinnamon spiced apple bread today and just had it. What a wonderful recipe! Was very very impressed. Love your site, they are very easy to follow. So far I tried the pork fillet (very popular in our family) and avocado spaghetti. Many thanks.

  • Caye October 7, 2020, 8:30 pm

    I would like to add golden raisins to this what do you think? Also I know you can add applesauce to replace oil in some recipes to replace the fat content, do you think that may work on this one?

    • Adam October 9, 2020, 1:44 pm

      Golden raisins are a lovely idea. As far as applesauce, we have not tested this in our own kitchen, so it is hard for us to say. You can try replacing a portion of the oil with applesauce, just keep in mind that unsweetened applesauce would be best since it won’t add additional sweetness to the bread. (We do not recommend replacing all of the oil called for in the recipe.)

  • Sherry Findlay October 6, 2020, 12:23 pm

    Hi. We are a large family who likes to eat. Making one of anything is kind of a waste of time and energy around here! So, my question is, can I safely double this recipe? I have other fruit bread recipes that don’t double well at all and would rather know for sure before trying it. Thanks!

    • Joanne October 6, 2020, 7:28 pm

      Sherry, You can absolutely double the recipe.

  • Alicia October 6, 2020, 10:34 am

    I realize you’re not doing gluten-free but it would be great if you did some as your food is delish. If I could convert this it’ll be great!

    • Joanne October 6, 2020, 7:31 pm

      Hi Alicia, We have not tried a gluten-free flour blend in this recipe, but I usually find that with quick breads things work out just fine.

      • Tamra October 11, 2020, 3:23 pm

        As for converting to GF, it worked well. Still delicious!

  • janet October 5, 2020, 10:50 pm

    Do you think I could use pears instead of apples for this bread? I have a ton of pears from our tree to use! Thank you.

    • Joanne October 6, 2020, 7:29 pm

      Hi Janet, Pears would be great!

  • Edith October 5, 2020, 6:21 pm

    This looks lovely and I plan to try it. Have 2 questions: 1. I don’t have ground ginger but do have fresh. Any idea how much fresh ginger to use? 2. I’m concerned about the apples oxidizing while they macerate – I usually use some lemon juice to prevent this, would I need to compensate for the extra tartness? Or just buy sweet(er) apples? Thank you.

    • Joanne October 5, 2020, 6:27 pm

      Hi Edith, You can use fresh ginger instead. Fresh will give a brighter ginger flavor to the bread, but that’s good thing. I’d try about 1/2 to 1 tablespoon of fresh finely grated or minced ginger. You can add lemon juice to the apples if you’d prefer. I think you’d get away with it without additional sugar, but adding one more tablespoon of granulated sugar to the apples is fine if you’re concerned.

      • Edith October 9, 2020, 8:25 am

        Thanks, planning to bake this weekend, will let you know how it turned out.


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