Apple Cinnamon Loaf Cake Recipe

I’m sharing my Apple Tea Bread recipe, a quick loaf made with pantry staples and diced apples tossed in cinnamon sugar, plus one surprising shortcut that makes the whole thing incredibly simple.

I love a loaf that looks humble but surprises you. My Apple Cinnamon Loaf is packed with fall flavor and crunchy bits of diced apples folded into a batter of all purpose flour that keeps the crumb tender.

It reminded me of an Apple Crisp Loaf from a roadside bakery and sits right at home among the Fall Sweet Breads on a holiday table, but there is a twist that makes people ask whats in it. I bake it for Thanksgiving, for a lazy brunch, or when I just need something that tastes like the season.

Ingredients

• All purpose flour gives structure and carbs, little protein, makes the loaf sturdy.
• Butter adds rich fat and flavor, makes crumb tender and golden, calories though.
• Sugar sweetens, helps browning and texture, too much not the healthiest choice.
• Eggs bind and add protein, give lift and richness, yolks help color.
• Fresh apples add fiber, natural sweetness and moisture, bursts of tang sometimes.
• Cinnamon adds warm spice, fragrant aroma, tiny antioxidants, makes it cozy.
• Sour cream or Greek yogurt keeps cake moist, adds slight tang and protein.
• Vanilla boosts sweetness perception without adding sugar, smells homey.

Ingredient Quantities

• 1 3/4 cups (220 g) all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine salt
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg (optional)
• 1/2 cup (115 g) unsalted butter, softened
• 3/4 cup (150 g) granulated sugar
• 2 large eggs room temp
• 1/2 cup (120 ml) sour cream or plain Greek yogurt (optional)
• 1 tsp vanilla extract
• 2 medium apples, about 1 1/2 cups diced
• 2 tbsp granulated sugar for tossing the apples
• 1 tsp ground cinnamon for tossing the apples

How to Make this

1. Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line with parchment or flour it, whatever you prefer.

2. Peel (or dont bother) and dice 2 medium apples into about 1/2 inch pieces. Toss them with 2 tbsp granulated sugar and 1 tsp ground cinnamon and set aside so they get a little syrupy.

3. Whisk together 1 3/4 cups (220 g) all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp fine salt, 1 1/2 tsp ground cinnamon and the 1/4 tsp ground nutmeg if you’re using it.

4. In a large bowl, cream 1/2 cup (115 g) softened unsalted butter with 3/4 cup (150 g) granulated sugar until light and fluffy, about 2-3 minutes with a hand mixer or a bit longer by hand.

5. Add 2 large room temp eggs one at a time, beating after each until combined, then mix in 1/2 cup (120 ml) sour cream or plain Greek yogurt and 1 tsp vanilla extract. Dont worry if it looks slightly curdled, thats fine.

6. Add the dry ingredients to the wet in two additions, folding gently and stopping as soon as there are no big streaks of flour. Dont overmix or youll make the loaf tough.

7. Fold the cinnamon-sugared apples into the batter, scraping down the bowl so apples are evenly distributed but not pulverized. Reserve any syrup from the bowl and spoon a little on top if you want a glossy apple top.

8. Pour batter into prepared pan, smooth the top, sprinkle any leftover apple sugar-cinnamon on top for a little crunch, and bake for 50-60 minutes until a toothpick inserted in the center comes out with a few moist crumbs not wet batter.

9. Cool the loaf in the pan 10-15 minutes, then remove to a wire rack to cool more before slicing. It keeps well wrapped at room temp for 2 days or in the fridge for up to 4 days, but honestly it rarely lasts that long.

Equipment Needed

1. Oven (preheat to 350°F / 175°C)
2. 9×5 inch loaf pan, greased and lined with parchment or lightly floured
3. Mixing bowls — one large for batter and one medium for dry or apples
4. Measuring cups and spoons (or a kitchen scale if you prefer grams)
5. Hand mixer, or a whisk plus a sturdy wooden spoon if you dont have one
6. Rubber spatula for folding and scraping the bowl
7. Sharp knife and cutting board to peel and dice the apples
8. Parchment paper or nonstick spray (if you choose not to line the pan)
9. Wire cooling rack and a toothpick to check doneness

FAQ

Apple Cinnamon Loaf Cake Recipe Substitutions and Variations

• Unsalted butter: swap for an equal amount of neutral oil (canola, vegetable) for a moister loaf, or use unsweetened applesauce 1:1 to cut fat, cake will be a bit denser.
• Granulated sugar: swap 1:1 with packed brown sugar or coconut sugar for a deeper, caramel flavor, or use honey/maple syrup at about 3/4 the volume and reduce other liquids slightly.
• Eggs (2): use flax eggs (per egg mix 1 tbsp ground flax + 3 tbsp water so for 2 eggs use 2 tbsp flax + 6 tbsp water), or replace with 1/2 cup unsweetened applesauce or mashed banana total.
• Sour cream or Greek yogurt 1/2 cup: replace with 1/2 cup buttermilk, or stir 1/2 cup milk with 1 tsp lemon juice/vinegar as a quick sub, or use equal amount full-fat plain yogurt.

Pro Tips

1) Bring eggs and sour cream or yogurt to room temp before you start. Cold ingredients make the batter tight and the loaf turns out dense, so set them out while you prep. dont skip it, you will notice the difference.

2) Let the sugared apples sit longer than you think, then drain most of the syrup before folding them in. Or toss the apple pieces in a little flour so they are less likely to sink to the bottom. Either way fold gently so you dont mash the fruit.

3) Watch the top while it bakes. If it is getting too brown but the center is not done yet, loosely cover the pan with foil for the last part of baking. This saves the exterior without overbaking the inside.

4) Cool the loaf almost completely before slicing, at least until it holds together. Slicing too hot makes it crumbly. To freshen up a day old slice, warm it briefly in a toaster oven or microwave for a few seconds, it tastes almost new.