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Best Apple Cinnamon Bread Recipes

Best Apple Cinnamon Bread Recipes

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Top Rated Apple Cinnamon Bread Recipes

Truth be told, I don’t usually order bread pudding when I eat out. To me, the fact alone that the main ingredient is bread brings the indulgence factor up to a level I’m not necessarily willing to venture to in public. And then it’s usually drizzled with caramel sauce or is packed with melty chocolate chips, and soon the entire conversation’s gone flat because I’m sitting there licking the spoon, followed quickly by the bowl.Solution? Make it at home. This easy bread pudding has big chunks of apple and heaps of cinnamon that mix well with the egg-y, sugary mixture it all soaks in. It’s got great texture, with the golden brown bread on top, semi-soft baked apples, and that light, custard-like filling. If you’re into raisins, they’d make a great addition to this. The hardest part about making this at home is waiting patiently while it bakes for an hour.Click here to see Cozy Winter Meals.

This Is the Most Popular Apple Recipe on Pinterest

There's a reason this blogger recommends making two of these loaves at once.

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Photo by: Courtesy of The Baking ChocolaTess

Courtesy of The Baking ChocolaTess

There's no bad way to eat an apple — especially during the fall. The crisp fruit is never better than it is right now, and it's sweet tartness pairs especially well with other autumnal flavors, like cinnamon and brown sugar. But there’s much more to make with these ingredients than just pies and crumbles. A whole world of apple-infused treats is out there, and we intend to eat them all.

That’s why we asked Pinterest for their most-pinned apple recipe. They came back with a fluffy, buttery apple dessert from The Baking ChocolaTess. Kim, the mastermind behind the blog, says she loves baking with apples because "apple desserts are delicious, comforting and impossible to resist."

Kim’s Apple Fritter Bread is one of her most popular recipes, and is still going strong four years after she first posted it. The dessert is filled with chunks of juicy apples, a brown sugar and cinnamon swirl and topped with a gooey glaze. Need we say more?

With 230K saves on just one Pinterest post, this recipe is a fall must-have. Plus, once you start baking this bread, you can throw those fall candles away. As Kim says, "once that apple fritter bread fills the house with its intoxicating, irresistible aroma while it’s baking, it’s pretty much over. You won’t be able to resist."

And before you bust out the bread pans, Kim has just one word of advice. "So many people have commented and emailed me about how much they love baking and serving this bread to their families," she says. "The verdict seems to be that you need to bake two, because the first one will disappear in no time."

Apple Cinnamon Bread

Bursting with chunks of cinnamon apples, this bread is a MAJOR hit come fall. Gone apple picking? It's the perfect baking project to use up some of those goodies. Don't worry, you'll still have enough for apple pie, too. 😉

What kind of apples should I use?

We prefer Granny Smith apples for baking for their tartness, but feel free to use your favorite.

Salted or unsalted butter?

Either! It totally depends on your salty-sweet preference. We know a lot of great bakers who swear by cooking with salted butter. In our test kitchen, we almost always use unsalted.

Can I make this bread ahead of time?

Absolutely. Well wrapped, this loaf will keep well at room temperature for a few days. Just make sure to let it cool completely before wrapping it, otherwise you'll trap steam and cause the bread to get soggy. You could also freeze the whole loaf, well wrapped in plastic wrap, for up to two months.

I have so many apples! What other recipes can I make?

Find more apple inspiration in our collection of amazing fall baking recipes.

Easy Apple Cinnamon Bread

Apple Cinnamon Bread comes out warm and moist, and holds up beautifully the next day (that is, if it lasts till the next day!). Just make sure to test for doneness by inserting a toothpick into the center of bread — if it doesn’t come out clean, keep the bread in the oven until it yields a truly clean toothpick! My first attempt, I undercooked it!


  • ½ cup packed brown sugar
  • 1½ teaspoon ground cinnamon
  • ⅔ cup white sugar
  • ½ cup butter, softened
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1½ cups all-purpose flour
  • 1½ teaspoons baking powder
  • ½ cup milk
  • 1 large apple, peeled and finely chopped
  1. Preheat oven to 350 degrees.
  2. Grease and flour a 9 x 5-inch loaf pan.
  3. Mix brown sugar and cinnamon together in a bowl and set aside.
  4. In a stand mixer, combine white sugar and butter until smooth.
  5. Add eggs and vanilla and continue to beat on medium speed until combined.
  6. Add flour and baking powder, then milk.
  7. Pour half the batter into the prepared pan.
  8. Cover with half of the apples.
  9. Pat apples into batter with the back of a spoon.
  10. Sprinkle with half of sugar and cinnamon mixture.
  11. Pour the remaining batter over apple layer top with remaining apples and add more brown sugar/cinnamon mixture.
  12. Pat topping into the batter with the back of a large spoon.
  13. Bake for 50 minutes or until toothpick inserted in the middle of the loaf comes out clean.
  14. Cool in pan 10 minutes before transferring to a cooling rack.

Easy Apple Cinnamon Bread

Step-by-Step Photos

Here is the dough after you mix the dough ingredients together:

Here is the dough after it rises and then after you punch it down:

Soften the apples on the stove and make the cinnamon filling:

Spread cinnamon filling on rolled out dough and top with apples:

Left photo below (before 2nd rise): fold log in half then twist into a figure 8. Place into your greased loaf pan, then let it rise until puffy, about 1 hour.

Right photo below (after 2nd rise): Dough is nice and puffy. Brush with egg white, poke holes in the loaf to prevent separation, then top with crumble topping.

Bake until golden brown. The brown sugar cinnamon topping melts down, some apple cinnamon filling may seep out creating jammy-like edges and crevices, and the entire kitchen smells like fall. This is SO GOOD:

Cinnamon-Apple Twist Bread

So my husband and I have a slight obsession with King Arthur Flour. I love their products (not sponsored, just love!) and they are a wealth of knowledge when it comes to both education and also solid, reliable recipes. I feel they’re right up there with America’s Test Kitchen, but they get a little less acclaim since they don’t have a TV show. My husband, who is as fall-obsessed as I am, is constantly forwarding me recipes from their newsletters with enthusiastic “Let’s make this!!” comments, and how can I not make things like Cinnamon-Apple Twist Bread??

This was one of their recent bakealong recipes (where you can join in and everyone tries the same recipe each month) and it was soooo good. It’s like autumn in one soft, carby bite. And one of the best things is that it makes 2 loaves, #score. I ended up veering from the path a bit and made one sweet and one savory. Keep reading to see what I ended up with (spoiler alert: you’ll want both.)

One of the secret ingredients in this bread is potato! You can use potato flour, or did what we did and use unflavored potato flakes. This gives the bread a super soft texture. Gotta go with those Idaho potatoes, obviously.

You’ll form a “shaggy” dough and let it rest for a little bit. What’s a shaggy dough? Well look at the texture, and compare it to the photo after this. See how this is all bumpy? That’s a shaggy dough.

After kneading and mixing it will become smooth and elastic. Oh, dough. It’s so beautiful!

The filling of this dough is basically apple pie filling, made super quick in a saute pan.

It becomes thickened and sweet and delicious.

Now, here’s the one change I made change from the recipe. This amount of apple filling is for 2 loaves and I thought that didn’t seem like enough so I put it ALL in one loaf, haha. You could leave it as written, or go nuts like I did. In the end I thought the apple flavor and texture was amazing. I liked it doubled like this but I think it would be totally fine as written as well. I do think going extra heavy on the filling like I did might hinder the rise a bit, but it tasted sooo good that I’d probably do it again. To be clear- the recipe as written is the original. If you want extra filling like I did, you’ll need to double the filling in the recipe!

So basically you are going to roll this up like you would for cinnamon rolls and then cut it right down the center like the the photo below, on the left. Then you’ll gently turn your big long pieces so the open cuts are on the top, like the photo below on the right. Remember mine has twice as much filling as normal (if yours looks different).

Then you’ll carefully take those 2 pieces, keeping the cut sides up, and twist them, tucking in the ends.

You get this gorgeous braided look! You’re so fancy!

Now since I used up all my filling in one loaf, I decided to fill my other loaf with something different. I had some left over Roasted Tomato Sauce in my fridge so I spread that on and sprinkled on some cheese and drizzled with Garlic Olive Oil before baking. SO many possibilities with this great dough recipe and fun braiding method.

But back to apple pie flavors…. You’ll just let your braids rise and then bake them up. There are even instructions if you’d like to make this a day ahead and then bake fresh in the morning. This would be so perfect for a holiday breakfast or just a lazy weekend treat.

It gets a drizzle of icing and then oh my gosh. Eat some warm, for sure. It has those rolling ribbons of apple cinnamon filling and that sweet glaze that just melts in your mouth. The bread is so soft it’s just perfect.

I LOVE recipes that make more than one loaf, too. This is great for sharing, or for devouring one asap and saving one for later!

And can we just re-visit my Italian version? When this cheese and tomato one came out of the oven I drizzled it with pesto.

PERFECTION, I tell ya. So great along side a pot of soup on a chilly fall day. These are both fabulous and I hope you try it!

The BEST Cinnamon Apple Bread

This recipe seriously makes The BEST Cinnamon Apple Bread! It tastes like apple crisp in bread form! It’s moist, flavorful and has a crunchy cinnamon topping.

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This quick bread is honestly one of the yummiest things ever! I doubled the recipe and made two loaves and they were gone in 2 days! No one can resist this Cinnamon Apple Bread.

Apple crisp is one of my favorite desserts. It’s simple, but oh so good! That is exactly what this bread tastes like! It has the crunchy cinnamon sugar topping like apple crisp, and is loaded with cinnamon and apples, and has an incredibly moist, tender crumb. Completely irresistible!

How To Make This Cinnamon Apple Bread Recipe

FIRST STEP: Preheat oven to 350°F (175°C). Line a 9x5 or 8x4 inch loaf pan with parchment paper with an overhang on all sides to easily lift the bread out of the pan after baking. Set aside.

SECOND STEP: Combine 2 tbsp white sugar and 1 tsp cinnamon in a small bowl. Set aside.

THIRD STEP: Combine flour, baking powder, salt, and cinnamon in a small bowl. Set aside.

FOURTH STEP: In a large mixing bowl, using a handheld or stand mixer fitted with a paddle or whisk attachment, mix applesauce and brown sugar just until combined for about 1 minute. Turning mixer to low, slowly mix in oil to combine.

FIFTH STEP: Add eggs and vanilla and stir just until combined for about 1 minute.

SIXTH STEP: Add flour mixture and stir to combine. Don't overmix at any step.

SEVENTH STEP: Fold in chopped apples just until combined.

EIGHTH STEP: Transfer batter to the prepared loaf pan and top with cinnamon sugar mixture and additional apple slices if desired. Bake for about 55-60 minutes or until a toothpick in the center comes out clean.

Let cool in the pan for 30 minutes. Then transfer to a wire rack and let cool completely. Store in an airtight container at room temperature for up to 2 days.

Apple Cinnamon Bread

Bursting with chunks of cinnamon apples (in the swirl and on top!), this bread is a MAJOR hit. Gone apple picking? It's the perfect baking project to use up some of those goodies. Don't worry, you'll still have enough for Apple Pie, too. 😉

What kind of apples should I use?

We prefer Granny Smith apples for baking for their tartness, but feel free to use your favourite.

Salted or unsalted butter?

Either! It totally depends on your salty-sweet preference. We know a lot of great bakers who swear by cooking with salted butter. In our test kitchen, we almost always use unsalted.

Can I make this bread ahead of time?

Absolutely. Well wrapped, this loaf will keep well at room temperature for a few days. Just make sure to let it cool completely before wrapping it, otherwise you'll trap steam and cause the bread to get soggy. You could also freeze the whole loaf, well wrapped in cling film, for up to two months.

Cinnamon Apple Pie Bread

I have to admit that I definitely mourn the end of summer’s blueberries, strawberries and peaches, but the end of summer and beginning of the fall season is a lot easier to swallow given the plethora of fresh apple dessert recipes. I love this Cinnamon Apple Pie Bread.

I’m normally more of a berry person when it comes to fruit, but this season I’m going to teach myself to love apples just as much. Why am I weird and don’t love apples?

I began my apple phase by baking this cinnamon apple pie bread from a recipe I had written down from a while back in my trusty recipe book. It has all the flavors of an apple pie, but in the form of a bread. Anyone else a bigger fan of dessert bread than pie?

I’m all about the warm and cozy taste and texture of apple pie, but I’m having fun reworking those flavors into other desserts. You might also love this Fresh Apple Pie Dip!

I’m so glad you’re here! Follow along on Pinterest and Instagram for more inspiration!

I ate at least one slice of this bread for breakfast, dessert, and for a snack. I just couldn’t get enough of it and it’s suitable to eat at any time of the day, kind of like my Apple Cider Cupcakes.

It got my wheels turning on everything I can do with it the next time I make it. How about some apple bread french toast, anyone? I’m also loving these Dutch Apple Pie Cheesecake Bars from my friend Trish.

This is a fantastically moist bread that I can see being perfect to start a day of apple picking or Thanksgiving morning. The scent in my house was heavenly while this was baking, as you can imagine. I loved the texture change that came from dicing the apples as opposed to shredding them as a lot of recipes call for.

Yup, this Cinnamon Apple Pie Bread is the stuff my fall dreams are made of, my friends. Bring on the apples, pumpkins and array of browns and orange.

Dollywood Cinnamon Bread Recipe

Dollywood Cinnamon Bread Ingredients

For the Dough:

  • 1/2 cup warm water (100 to 110 degrees Fahrenheit)
  • 3/4 tsp. active dry yeast
  • 1 tbsp. plus a pinch of granulated sugar
  • 1 1/2 cups bread flour
  • 1/2 tsp. salt
  • 2 tbsps. unsalted butter, melted and cooled
  • Cooking spray

For the Topping:

  • 1/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 tbsp. ground cinnamon
  • 6 tbsps. unsalted butter, melted
  • 2 tbsps. light corn syrup

For the Glaze:

  • 1 1/4 cups confectioners&apos sugar
  • Pinch of salt
  • 2 tbsps. unsalted butter, melted
  • 3 to 5 tbsps. milk

How to Make Dollywood&rsquos Cinnamon Bread

Make the dough: Combine the warm water, yeast, and a pinch of granulated sugar in a small bowl and let sit until foamy, five to eight minutes. Meanwhile, whisk the bread flour, remaining one tablespoon of granulated sugar, and salt in a stand mixer.

Add the yeast mixture and melted butter to the flour mixture. Knead with the dough hook on medium speed until it is smooth and elastic, about eight minutes. Transfer to a bowl coated with cooking spray. Cover tightly with plastic wrap and let rise in a warm place until doubled in size, about one and a half hours.

Lightly spray a baking sheet with cooking spray. Punch down the dough and transfer to a work surface knead a few times. Cut in half and gently shape into two three-by-six-inch loaves (do not overwork the dough). Place the loaves three inches apart on the prepared pan. Lightly spray the loaves with cooking spray and cover with plastic wrap. Let rise in a warm place until puffy, 30 minutes to one hour.

Make the topping: Whisk the granulated sugar, brown sugar, and cinnamon in a small baking dish. Whisk the melted butter and corn syrup in another small baking dish.

Preheat the oven to 350 degrees. Line two nine-by-five-inch loaf pans with parchment paper, leaving a two-inch overhang on all sides. Cut four deep slashes across the top of each loaf (the loaves will look deflated). Dip each loaf in the butter-corn syrup mixture, turning to cover, then coat with the cinnamon sugar, making sure to get the sugar in the crevices. Place the loaves in the prepared pans. Drizzle with any remaining butter mixture and sprinkle with any remaining cinnamon sugar. Bake until light brown, 25 to 30 minutes. Lift the bread out of the loaf pans using the parchment overhang and transfer to a rack. Let cool in the paper, about 15 minutes.

Meanwhile, make the glaze: Whisk the confectioners&apos sugar, salt, melted butter, and three tablespoons of milk in a bowl until smooth. Whisk in up to two more tablespoons of milk as needed to loosen. Drizzle on the warm loaves or serve on the side for dipping.

Watch the video: Crumbles με μήλο και κανέλα