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Cinnamon Apple Bread

Cinnamon apple bread with a golden cinnamon-sugar swirl and tender crumb studded with diced apples. Baked until a toothpick comes out clean, then cooled briefly for neat slices.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 cup all-purpose flour
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 2 tsp cinnamon
  • 0.5 tsp nutmeg
Wet ingredients
  • 2 eggs
  • 0.5 cup granulated sugar
  • 0.25 cup brown sugar, packed
  • 0.5 cup vegetable oil
  • 0.5 cup sour cream
  • 1 tsp vanilla extract
Fruit
  • 2 cup apples, peeled and finely diced
Cinnamon swirl
  • 2 tbsp sugar
  • 1 tsp cinnamon

Equipment

  • 1 sheet pan

Method
 

Prep the oven and pan
  1. Preheat the oven to 350F and grease a 9x5 loaf pan.
Mix the dry and wet ingredients
  1. Whisk the all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg together.
  2. In a large bowl, whisk the eggs, granulated sugar, brown sugar, vegetable oil, sour cream, and vanilla extract until smooth.
  3. Fold the flour mixture into the wet ingredients until just combined, then fold in the diced apples.
Add the cinnamon swirl
  1. Pour half the batter into the prepared pan, then mix the 2 tablespoons sugar with 1 teaspoon cinnamon and swirl it through the batter.
  2. Sprinkle half of the cinnamon-sugar over the batter.
  3. Pour the remaining batter over the first layer, then top with the remaining cinnamon sugar.
  4. Run a knife through the batter once to create a subtle swirl.
Bake and cool
  1. Bake for 55-65 minutes, until a toothpick inserted in the center comes out clean.
  2. Cool in the pan for 15 minutes before slicing.

Notes

For a cleaner slice and more even apple distribution, fold the diced apples in gently until no dry pockets remain, then avoid overmixing. Store covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. Freeze wrapped slices for up to 2 months. For a lighter option, use light sour cream instead of full-fat sour cream.