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Apple Cinnamon Loaf


  • Author: Christine

Description

This Apple Cinnamon Loaf is a beautifully spiced quick bread that perfectly captures the flavors of fall. It features tender chunks of apple layered with a sweet and spicy cinnamon-brown sugar swirl, all encased in a moist, buttery loaf. The aroma of cinnamon and apples baking together is irresistible, and the end result is a deliciously comforting treat that’s perfect for breakfast, a snack, or dessert. Whether enjoyed on its own or with a dollop of cream cheese or butter, this loaf is sure to become a seasonal favorite.


Ingredients

Scale
  • 1 3/4 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup butter room temperature
  • 3/4 cup granulated white sugar
  • 2 large eggs room temperature
  • 3/4 cup buttermilk
  • 2 teaspoons vanilla

For the Apple Cinnamon layer:

  • 2 medium apples peeled, cored and cut into 1/2 inch pieces
  • 1/3 cup brown sugar
  • 1 tablespoon cinnamon

Instructions

  • Grease and line with parchment paper a 9 x 4 inch baking tin. Preheat oven to 350 degrees f/180 degrees c.
  • In a medium bowl, combine the flour, baking powder, baking soda, salt and ground cinnamon. Whisk to combine and set aside.
  • In a large mixing bowl, add the butter and granulated white sugar. Mix on high speed until light and fluffy about 3 minutes. Add the eggs, one at a time, mixing well after each addition. Whisk in the vanilla extract.
  • Add half of the flour mixture to the batter and fold in until just combined. Add all the buttermilk and mix in until combined, about 30 seconds. Fold in remaining flour until just combined. Don’t over mix.
  • In a small bowl, combine the apples with brown sugar and remaining tablespoon of cinnamon. Toss to completely combine.
  • Pour half of the batter into the prepared loaf tin. Evenly sprinkle over half of the apples. Use a knife to gently swirl into the top of the batter. Pour over remaining batter. Sprinkle over remaining apples and gently swirl into batter with a knife.
  • Bake between 55 – 65 minutes. Place a sheet of aluminium foil over the cake at 30 minutes to prevent it from browning too quickly.
  • Remove from oven and place on a cooling rack for about 10 minutes. Remove from pan and place loaf on a cooling rack. Leave to cool.
  • Cut in slices and serve when cooled.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Notes

For best results, ensure that all your ingredients are at room temperature before you begin. This helps the batter mix more evenly, resulting in a tender, well-risen loaf. The type of apple you use can also affect the final texture and flavor, so opt for firm, tart varieties like Granny Smith or Honeycrisp. If your loaf is browning too quickly on top during baking, cover it with aluminum foil for the remainder of the baking time to prevent over-browning. This loaf also freezes well—wrap it tightly and store it in the freezer for up to 3 months for a quick and easy treat whenever you like.