The house filled with that warm, cinnamon-spiced aroma the second it hit the oven—I swear, it was torture waiting for it to cool while my kids hovered like little vultures. Finally sliced it up, and we devoured half before I even wrapped slices for the neighbors. Their text back? “You’re a lifesaver!”
This easy apple cinnamon bread is my go-to for lazy fall afternoons. It’s got that perfect crumbly, moist texture with chunks of apple that get all soft and sweet.
Ingredients
– 2 cups all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1 teaspoon cinnamon (plus extra for sprinkling)
– 1/2 cup unsalted butter, softened
– 3/4 cup brown sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/2 cup plain yogurt (or sour cream for extra tang)
– 2 medium apples, peeled and diced (about 2 cups—Granny Smith for a little bite)
– A handful of chopped walnuts (optional, but they add the best crunch)
Instructions
1. Preheat oven to 350°F and grease a 9×5 loaf pan—line it with parchment if you hate sticking drama.
2. In a bowl, whisk together the flour, baking soda, salt, and cinnamon until it’s all even.
3. In another bowl, beat the butter and brown sugar until it’s light and fluffy, about 2 minutes—should look almost whipped. Add eggs one at a time, then stir in vanilla and yogurt.
4. Fold in the dry ingredients gently, just until combined—don’t overmix, or it’ll turn tough. Stir in the diced apples (and walnuts if using) so every bite has that juicy pop.
5. Pour into the pan, sprinkle a little cinnamon-sugar on top for that glossy, caramelized crust, and bake for 50-60 minutes. It’s done when a toothpick comes out clean but still a tad moist from the apples. Let it cool in the pan for 10 minutes, then on a rack. The smell will have everyone begging.
Pro tip: If your apples are super juicy, toss them in a teaspoon of flour first to keep the bread from getting soggy. Makes killer French toast the next day, too.
Who in your family would fight over the last slice? ❤️
