Cinnamon Apple Bread – Better Than Takeout

Cinnamon Apple Bread – A warm, comforting loaf that’s better than store-bought and ready in just one hour. After making this many times, I’ve discovered the trick to keeping it moist and flavorful. The golden crust and warm spices will make your kitchen smell like fall. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Bang Bang Chicken Skewers and Creamy Potato Soup.

What You'll Need for Cinnamon Apple Bread – Better Than Takeout

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2 cups peeled and diced apples
• 1 tsp ground cinnamon
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp salt
• Optional: Glaze: 1 cup powdered sugar, 1-2 tbsp milk
• Optional: Streusel: 1/4 cup brown sugar, 1/4 cup flour, 1/4 cup chopped nuts, 1/4 tsp cinnamon

How to Make Cinnamon Apple Bread – Better Than Takeout

1. Preheat oven: Preheat oven to 350°F (180°C). Grease a 9×5-inch loaf pan.
2. Cream butter and sugar: In a large bowl, cream together butter and sugar until light and fluffy.
3. Add eggs and vanilla: Beat in eggs, one at a time, then stir in vanilla extract.
4. Combine dry ingredients: In a separate bowl, combine flour, baking soda, cinnamon, nutmeg, and salt.
5. Mix dry into wet: Gradually add dry ingredients to wet ingredients, mixing just until combined.
6. Fold in apples: Fold in diced apples.
7. Bake: Pour batter into prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool and glaze: Cool in pan for 10 minutes, then remove from pan and let cool completely on a wire rack. Drizzle with glaze before serving.

Storing & Reheating Cinnamon Apple Bread – Better Than Takeout

Short-Term Storage

Store in an airtight container in the fridge. Store in an airtight container at room temperature for up to 5 days. Make-ahead tip: Batter can be made ahead and stored in the fridge overnight. Bake as directed the next day.

Freezing Cinnamon Apple Bread – Better Than Takeout

Freeze for up to 3 months. Thaw overnight in the fridge before serving.

How to Reheat Without Drying It Out

Oven: Reheat slices in the oven at 350°F (180°C) for 10 minutes. Microwave: Reheat in the microwave for 20-30 seconds.

Recipe Notes

• Chef tip: For a lighter loaf, substitute half of the all-purpose flour with whole wheat flour.
• Best substitution: No apples? Try this recipe with pears or bananas instead.
• Make-ahead: Baked loaves can be frozen for up to 3 months. Thaw overnight in the fridge before serving.
• Scaling: This recipe can be doubled and baked in two loaf pans.
• Troubleshooting: If your loaf is browning too quickly, tent it with aluminum foil.

Cinnamon Apple Bread – Better Than Takeout

⏱

Prep

15 mins

🍳

Cook

50-60 mins

⏳

Total

1 hr 15 mins

🍽

Serves

8 servings

🥗

Diet

Vegetarian

Ingredients

Main Ingredients

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2 cups peeled and diced apples
• 1 tsp ground cinnamon

Seasonings

• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp salt

Optional Toppings

• Glaze: 1 cup powdered sugar, 1-2 tbsp milk
• Streusel: 1/4 cup brown sugar, 1/4 cup flour, 1/4 cup chopped nuts, 1/4 tsp cinnamon

Instructions

1. Preheat oven: Preheat oven to 350°F (180°C). Grease a 9×5-inch loaf pan.
2. Cream butter and sugar: In a large bowl, cream together butter and sugar until light and fluffy.
3. Add eggs and vanilla: Beat in eggs, one at a time, then stir in vanilla extract.
4. Combine dry ingredients: In a separate bowl, combine flour, baking soda, cinnamon, nutmeg, and salt.
5. Mix dry into wet: Gradually add dry ingredients to wet ingredients, mixing just until combined.
6. Fold in apples: Fold in diced apples.
7. Bake: Pour batter into prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool and glaze: Cool in pan for 10 minutes, then remove from pan and let cool completely on a wire rack. Drizzle with glaze before serving.

Notes

• Chef tip: For a lighter loaf, substitute half of the all-purpose flour with whole wheat flour.
• Best substitution: No apples? Try this recipe with pears or bananas instead.
• Make-ahead: Baked loaves can be frozen for up to 3 months. Thaw overnight in the fridge before serving.
• Scaling: This recipe can be doubled and baked in two loaf pans.
• Troubleshooting: If your loaf is browning too quickly, tent it with aluminum foil.

Storage

• Fridge: Store in an airtight container at room temperature for up to 5 days.
• Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before serving.
• Oven reheat: Reheat slices in the oven at 350°F (180°C) for 10 minutes.
• Microwave reheat: Reheat in the microwave for 20-30 seconds.
• Make ahead: Batter can be made ahead and stored in the fridge overnight. Bake as directed the next day.

Nutrition Per Serving

• Calories: 350
• Protein: 4g
• Fat: 12g
• Carbs: 55g
• Fiber: 2g
• Sugar: 30g
• Sodium: 250mg
• Cholesterol: 65mg
• Sat. Fat: 7g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Cinnamon Apple Bread – Better Than Takeout FAQs

A Warm Final Note

I can’t wait for you to try Cinnamon Apple Bread – Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!