How do I keep my apple bread moist?

To keep your Apple Bread with Cinnamon Swirl moist, let it cool completely before storing. Wrap it in aluminum foil or place it in an airtight container. Avoid refrigerating, as that can dry it out. For longer storage, freeze individual slices and reheat as needed.

Can I use applesauce instead of fresh apples?

While fresh apples provide texture and chunks throughout the loaf, you can substitute ½ cup of unsweetened applesauce if needed. However, note that the texture will be more uniform and slightly denser. For best results, stick with chopped tart apples like Granny Smith.

Why did my cinnamon swirl sink to the bottom?

If your cinnamon sugar layer sank, the batter may have been too thin or overmixed. Also, ensure that you layer the batter properly and only swirl once in each direction. Over-swirling can cause the sugar to sink instead of staying layered in the center.

Apple Bread with Cinnamon Swirl – Easy Fall Favorite Recipe

Name: Apple Bread with Cinnamon Swirl
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: 1/2 cup light brown sugar, packed; 1 1/2 teaspoons ground cinnamon; 2 large eggs; 1/2 cup granulated sugar; 1/2 cup (1 stick) unsalted butter, melted and slightly cooled; 1/2 cup milk; 2 teaspoons vanilla extract; 1 1/2 cups all-purpose flour, spooned and leveled; 1/2 teaspoon salt; 1 1/2 teaspoons baking powder; 1 cup tart baking apples (e.g. Granny Smith), peeled, cored, and finely diced

Description

This Apple Bread with Cinnamon Swirl is a moist, tender loaf filled with tart apples and a sweet cinnamon-sugar ribbon. It’s a cozy, flavorful bake that brings all the warmth of fall in every slice — perfect for breakfast, brunch, or an afternoon treat.

Ingredients

Scale

1/2 cup light brown sugar, packed
1 1/2 teaspoons ground cinnamon
2 large eggs
1/2 cup granulated sugar
1/2 cup (1 stick) unsalted butter, melted and slightly cooled
1/2 cup milk
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour, spooned and leveled
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1 cup tart baking apples (e.g. Granny Smith), peeled, cored, and finely diced

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Instructions

Preheat oven to 350°F (175°C) and spray an 8½ x 4½-inch loaf pan with nonstick cooking spray. Line with parchment paper and spray again.
In a small bowl, mix the brown sugar and cinnamon. Set aside.
In the bowl of a mixer, beat eggs and granulated sugar on medium speed until pale and creamy (about 2 minutes).
With the mixer on low, add the melted butter, then the milk and vanilla extract. Mix until evenly combined.
Add the flour, salt, and baking powder. Mix on low speed until no dry spots remain.
Fold in the chopped apples using a spatula.
Spoon 2/3 of the batter into the prepared loaf pan. Sprinkle 2/3 of the cinnamon-sugar mixture over the batter.
Add the remaining batter, then top with the remaining cinnamon-sugar mixture. Swirl with a butter knife once in each direction.
Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean.
Cool in the pan for 30 minutes, then lift out with the parchment sling and let cool completely before slicing.

Notes

Use tart apples like Granny Smith for the best flavor and texture.
Don’t over-swirl the batter — a single zigzag in each direction is enough.
Let the bread cool completely before slicing to maintain structure.
Store loosely covered at room temperature for up to 4 days or freeze for longer storage.

Prep Time: 30 minutes
Cook Time: 55 minutes
Category: Quick Bread
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 205 kcal
Sugar: 16 g
Sodium: 160 mg
Fat: 9 g
Saturated Fat: 5 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 52 mg