Description
A moist, comforting apple cinnamon bread recipe that’s followed me from my grandmother’s kitchen to food stalls across the globe. Simple, reliable, and always a favorite.
Ingredients
- 2 cups all-purpose flour (can substitute 1 cup with whole wheat flour)
- 1 ½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup neutral oil (like canola or vegetable oil)
- ½ cup brown sugar (light or dark)
- ¼ cup white sugar
- 2 large eggs
- ½ cup plain Greek yogurt (or buttermilk)
- 1 teaspoon vanilla extract
- 1 ½ cups peeled, finely chopped apples
- ¼ cup brown sugar (for swirl)
- 1 teaspoon cinnamon (for swirl)
- Optional: ½ cup chopped walnuts or pecans
- Optional: ¼ cup raisins or dried cranberries
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
- Whisk together flour, baking powder, cinnamon, and salt in a large bowl.
- In a separate bowl, mix oil, sugars, eggs, yogurt, and vanilla until smooth.
- Gently fold in the dry ingredients. Do not overmix.
- Stir in chopped apples and any optional add-ins.
- Pour half the batter into the loaf pan. Sprinkle half the cinnamon-sugar swirl. Repeat with remaining batter and swirl.
- Use a knife or skewer to gently swirl the top layer.
- Bake for 55–65 minutes, or until a toothpick comes out clean.
- Cool in pan for 10–15 minutes, then transfer to a wire rack to cool completely.
Notes
Best made with crisp apples like Granny Smith or Honeycrisp. Keeps moist for days with oil and Greek yogurt. Store airtight at room temperature or freeze for later.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Quick Bread
- Method: Baked
- Cuisine: American