Warm Cinnamon-Spiced Apple Bread

This cozy cinnamon-spiced apple bread brings together all the comforts of autumn baking in one fragrant loaf. Each slice brims with chunks of tender apples and layers of spice balanced by a subtly tangy crumb. It is the loaf I turn to when apples are overflowing from the market or I want the house to smell like warmth itself during chilly months.

I first baked this after a visit to our local orchard. The recipe became my go-to fall treat and now the scent of apples and cinnamon means it is baking season in my kitchen.

Gather Your Ingredients

• All-purpose flour: gives the bread its structure and classic crumb
• Baking soda: helps the loaf rise and stay tender
• Salt: sharpens all the sweet flavors
• Ground cinnamon: infuses warmth use true Ceylon cinnamon if possible for a sweeter aroma
• Ground nutmeg: adds subtle richness always use a fresh-grated nutmeg when you can
• Ground cloves: bring depth and a cozy scent
• Unsalted butter: means a flavorful and rich bread soften well to cream with sugar
• Granulated sugar: for perfect sweetness use a fine granulated for even blending
• Large eggs: bind everything and help the bread stay moist opt for fresh brown eggs if available
• Vanilla extract: rounds out the flavors pure vanilla gives the best taste
• Sour cream: is the secret to extra moist crumb use full-fat for richness
• Finely chopped apples: create juiciness and sweet-tart flavor Granny Smith apples hold their shape best
• Chopped walnuts or pecans: bring crunch and earthiness to every slice choose fresh nuts and toast lightly for even more flavor
• Turbinado sugar: on top creates a golden crunchy crust and beautiful sparkle

How to Make It

Preheat and Prepare:

Set your oven to 350 degrees Fahrenheit. Grease and flour a nine by five inch loaf pan making sure every corner is covered so the bread releases cleanly

Mix Dry Ingredients:

In a medium bowl thoroughly whisk together the flour baking soda salt cinnamon nutmeg and cloves making sure the spices are evenly distributed

Cream Butter and Sugar:

Using a large bowl and an electric mixer beat the softened butter with granulated sugar on medium speed until the mixture looks light and fluffy. This takes about three minutes and helps create an airy base for the bread

Add Eggs and Vanilla:

Beat in eggs one at a time mixing well after each. This brings structure. Pour in the vanilla extract and blend until fully incorporated

Alternate Dry and Wet Ingredients:

Gradually add the dry ingredients in three parts alternating with sour cream in two parts. Start and finish with the dry. Mix just until combined. Overmixing can make the bread tough

Fold in Apples and Nuts:

Switch to a spatula and gently fold in the chopped apples and nuts if using. Stir until evenly spread through the batter taking care not to overwork which could break down the apples

Fill and Top:

Scrape the thick batter into your prepared loaf pan smoothing the surface. Sprinkle the turbinado sugar evenly over the top for a crackly golden crust

Bake:

Place the pan on the center oven rack and bake for fifty to sixty minutes. The bread is done when a toothpick comes out clean or with a few moist crumbs. If the top browns quickly loosely tent with foil for the final twenty minutes

Cool and Serve:

Let the bread cool in its pan for ten minutes. Then turn out onto a wire rack to cool fully. This helps the crumb set and makes slicing easier

My favorite addition is always toasted pecans. The crunch with the soft apples is unbeatable. I remember my daughter’s face lighting up when she tried this bread for the first time standing on a chair to help sprinkle on the sugar topping. That memory is baked into every loaf I make.

Flavor Boosters

Grate some of the apples for extra moisture in the crumb. Lightly toast nuts before folding in for best flavor. Spices strengthen overnight creating an even richer taste.

Serving Suggestions

Serve warm with a pat of butter for breakfast or brunch. Pair with whipped cream or a scoop of vanilla ice cream as a homey dessert. Toast slices lightly and enjoy with tea or coffee for a cozy snack.

Creative Twists

Greek yogurt makes a great swap for sour cream keeping the crumb moist and tangy. Brown sugar brings a deeper molasses note if you are out of granulated. Try pears or a mix of apples and pears for a seasonal twist.

This bread is perfect for sharing and makes wonderful memories every fall. Enjoy its warmth with those you love most.

Common Questions About This Recipe

→ How do I keep the apple bread moist?

Using sour cream and fresh, finely chopped apples adds moisture and tenderness to the loaf. Avoid overbaking for best results.

→ Can I substitute the nuts?

Yes, you can use pecans, walnuts, or leave them out entirely. Sunflower seeds or pumpkin seeds are also delicious options.

→ What apples work best?

Granny Smith apples provide a tart balance to the sweetness, but Honeycrisp or Fuji can be used for a sweeter flavor.

→ How do I know when the bread is done?

Insert a toothpick into the center; if it comes out clean or with a few crumbs, the bread is ready to cool and slice.

→ Can the bread be frozen?

Yes, wrap cooled slices or the whole loaf in plastic and freeze for up to three months. Thaw before serving.

→ Is brown sugar an option?

Brown sugar can replace granulated sugar for a deeper, molasses-like sweetness in the bread.