Homemade Apple Cinnamon Bread
This apple cinnamon bread recipe delivers a soft, tender loaf studded with chunks of fresh apple and swirled with just the right amount of cinnamon sugar, giving you a beautiful marbled interior every single time. What makes this recipe stand out from others you might find online is the combination of oil and sour cream in the batter.
Equipment
- 9x5-inch loaf pan - or similar size
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Rubber spatula or wooden spoon
- Box grater or apple peeler
- Cutting board and knife
- Measuring cups and spoons
- Cooling rack
- Hand mixer or stand mixer - (optional - batter can be mixed by hand)
- Parchment paper - for easy pan release
- Toothpick or cake tester
Ingredients
- 2 cups all-purpose flour - 250g
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon fine salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 large eggs - room temperature
- 3/4 cup granulated sugar - 150g
- 1/4 cup light brown sugar - 50g, packed
- 1/2 cup neutral oil - 120ml, vegetable or canola
- 1/2 cup full-fat sour cream - 120g
- 1 teaspoon pure vanilla extract
- 1 1/2 cups diced apples - about 2 medium apples, peeled, cored, and diced (Granny Smith or Honeycrisp recommended)
For the Cinnamon Swirl
- 3 tablespoons granulated sugar - 38g
- 1 1/2 teaspoons ground cinnamon
For the Optional Glaze
- 1 cup powdered sugar - 120g
- 2 to 3 tablespoons milk
- 1/2 teaspoon pure vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line with parchment paper sling.
- In a small bowl, combine 3 tablespoons sugar with 1 1/2 teaspoons cinnamon for the swirl mixture.
- Peel, core, and dice apples into 1/4 to 1/2 inch pieces. Measure 1 1/2 cups and set aside.
- In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In a separate bowl, whisk eggs, granulated sugar, and brown sugar until pale and thickened. Add oil, sour cream, and vanilla, whisk until smooth.
- Pour dry ingredients into wet and fold with a rubber spatula just until no flour streaks remain. Do not overmix.
- Gently fold diced apples into the batter with 4 to 5 strokes until evenly distributed.
- Spoon half the batter into the prepared pan and spread evenly. Sprinkle entire cinnamon sugar mixture over the top. Cover with remaining batter and gently spread.
- Drag a butter knife through the batter in a figure-8 pattern 2 to 3 times for a marbled effect. Do not over-swirl.
- Bake on center rack for 55 to 65 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool in pan for 15 minutes, then use parchment sling to lift onto a cooling rack. Cool for at least 30 to 45 minutes before slicing.
- For the glaze: whisk powdered sugar, milk, and vanilla until smooth. Drizzle over cooled bread and let set for 10 minutes before serving.
Notes
- Apples: Use firm varieties like Granny Smith, Honeycrisp, or Fuji. Avoid soft apples like McIntosh which become mushy.
- Measuring flour: Spoon flour into the measuring cup and level off. Scooping directly can add up to 20% more flour, resulting in a dense loaf.
- Do not overmix: Fold the batter just until the flour disappears. A few lumps are normal and desirable.
- Room temperature ingredients: Pull eggs and sour cream out 30 minutes before baking to ensure proper emulsification.
- Check leaveners: Old baking powder or soda can result in a flat loaf. Replace if they are more than 6 months old.
- Cool completely: Cutting too early releases internal steam and can make the center gummy.
- Storage: Store in an airtight container at room temperature for up to 4 days. Do not refrigerate.
- Freezing: Wrap in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature.
- Variations: Add 1/2 cup chopped walnuts or pecans, 1/2 cup raisins, or a cream cheese swirl for different flavor profiles.
- Muffins: Pour batter into a lined 12-cup muffin tin and bake at 375°F for 18-22 minutes.