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Apple Cinnamon Bread

Apple cinnamon bread with a golden cinnamon-sugar swirl and tender crumb filled with finely diced apples. Baked in a loaf pan until a toothpick tests clean, then cooled for clean slicing.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 cup all-purpose flour
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 2 tsp cinnamon
  • 0.5 tsp nutmeg
Wet ingredients
  • 2 eggs
  • 0.5 cup granulated sugar
  • 0.25 cup brown sugar, packed
  • 0.5 cup vegetable oil
  • 0.5 cup sour cream
  • 1 tsp vanilla extract
Fruit
  • 2 cup apples, peeled and finely diced
Cinnamon swirl
  • 2 tbsp sugar
  • 1 tsp cinnamon

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep & preheat
  1. Preheat the oven to 350F, then grease a 9x5 loaf pan.
  2. Set up a baking station so the batter can go into the pan right after mixing.
Mix dry ingredients
  1. In a bowl, whisk all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg until evenly combined.
Mix wet ingredients
  1. In a separate bowl, whisk eggs, granulated sugar, brown sugar, vegetable oil, sour cream, and vanilla extract until smooth.
  2. Fold the wet mixture into the dry mixture until just combined—stop as soon as no dry flour remains.
Add apples & build swirl
  1. Fold in the diced apples, distributing them through the batter.
  2. Pour half the batter into the loaf pan, then mix cinnamon swirl (sugar and cinnamon) and sprinkle half over the batter.
  3. Pour in the remaining batter, then top with the remaining cinnamon sugar mixture.
  4. Use a knife to swirl the cinnamon sugar through the top layer in a few gentle figure-eight motions.
Bake & cool
  1. Bake at 350F for 55-65 minutes, until a toothpick inserted in the center comes out clean.
  2. Cool the loaf for 15 minutes before slicing so the crumb sets.

Notes

For the best tender crumb, fold the flour in gently and avoid overmixing once dry streaks disappear. Store wrapped at room temperature for up to 3 days or refrigerate up to 5 days; freeze slices up to 2 months. For a dairy swap, use full-fat Greek yogurt instead of sour cream for similar moisture.