A moist, tender quick bread packed with fresh apple chunks, warm cinnamon, and finished with a simple glaze and apple slices on top — perfect fall baking.
Ingredients (makes 1 standard 9×5-inch loaf)
Bread
- 2 cups (240 g) all-purpose flour
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1½ tsp ground cinnamon
- ¼ tsp ground nutmeg (optional)
- ½ cup (115 g) unsalted butter, melted and cooled slightly
- ¾ cup (150 g) granulated sugar
- ¼ cup (50 g) brown sugar, packed
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- ½ cup (120 ml) milk or buttermilk
- 2 cups peeled and diced apples (about 2 medium apples — Granny Smith, Honeycrisp, or a mix work well)
Topping
- Thin apple slices (from ½ apple)
- 1–2 Tbsp brown sugar or cinnamon-sugar for sprinkling
Glaze
- ¾ cup (90 g) powdered sugar
- 1–2 Tbsp milk or apple juice
- ½ tsp vanilla extract (optional)
- Pinch of cinnamon (optional)
Instructions
- Prep
Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper (leave an overhang for easy removal). - Dry ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. - Wet ingredients
In a large bowl, whisk the melted butter, granulated sugar, and brown sugar until combined.
Add the eggs one at a time, then the vanilla and milk. Mix until smooth. - Combine
Add the dry ingredients to the wet and stir just until almost combined (a few streaks of flour are fine).
Gently fold in the diced apples. Do not overmix. - Assemble
Pour the batter into the prepared pan and smooth the top.
Arrange thin apple slices on top and sprinkle lightly with brown sugar or cinnamon-sugar. - Bake
Bake for 50–65 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs (internal temperature around 200°F / 93°C).
Tent with foil after 35–40 minutes if the top is browning too quickly. - Cool & glaze
Cool in the pan for 15–20 minutes, then transfer to a wire rack.
Whisk the glaze ingredients until smooth (adjust milk for desired consistency) and drizzle over the slightly warm or cooled loaf.
Tips
- Toss the diced apples with a teaspoon of flour or cinnamon before folding them in to help prevent sinking.
- For extra moisture and flavor, you can replace half the milk with applesauce or sour cream.
- The bread keeps well at room temperature (covered) for 3–4 days, or freeze slices for longer storage.
- Delicious warm with butter or as a breakfast treat.
This one fills the kitchen with the best apple-cinnamon aroma. Enjoy!
