Cinnamon Apple Bread

5 from 1 vote

Cinnamon Apple Bread is cozy, moist, and filled with Fall flavor. Juicy apples, tender sponge, and cinnamon spice make this irresistible!

Prep Time15

Cook Time1

Total Time1 15

Course: Dessert

Cuisine: American

Servings:

Calories: 268kcal

Peel and core the apples, then slice them into about ½ cm / ¼ inch pieces. Mix the slices with the brown sugar and cinnamon, and set them aside.

Preheat the oven to 350°F (175°C), no fan. Grease a 9×5-inch (23×13 cm) loaf pan and line it with parchment paper, leaving some overhang on the sides for easy removal.
Whisk the room temperature yogurt, eggs, sugar, and oil in a large bowl until fully combined and smooth. Add the vanilla extract and mix it in.
Sift the flour, cinnamon, salt, baking powder, and baking soda into the bowl with the wet ingredients. Gently fold with a spatula until the mixture is just combined, being careful not to overmix.
Pour half of the batter into the prepared pan and spread it evenly. Add half of the apple mixture on top in an even layer. Repeat with the remaining batter, smoothing the surface, then finish with the rest of the apple mixture, pressing the pieces gently into the batter.

Bake the apple bread at 350°F (175°C) for 60-70 minutes or until a toothpick inserted comes out clean. If the bread was browning too much, cover the top loosely with aluminum foil.
Let the apple bread cool completely to room temperature before serving, as it will finish setting while it cools.
If desired, prepare the glaze by mixing apple juice with powdered sugar until smooth. Spoon the glaze evenly over the cooled cake, letting it drip down the sides.
Store the cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. For longer storage, wrap the cake tightly in plastic wrap and place it in a freezer bag. Freeze for up to 3 months, and thaw overnight in the refrigerator before serving.

INGREDIENT NOTES:

Measure your ingredients accurately using a digital scale.
For the batter, ensure that all the ingredients are at room temperature.
Be careful not to overmix once you add the flour; this keeps the bread soft instead of dense.
Make sure to place parchment paper on the bottom of the cake pan—it will be convenient later for transferring the cake.
Bake the cake until the toothpick test; the toothpick should come out dry. However, do not overbake the cake after this, as an overbaked cake can become dry.
Add a handful of chopped nuts or raisins to the batter for more texture.
Glaze only once the bread is completely cooled; otherwise, the glaze will melt and soak in instead of setting on top.