I baked a quick Apple Tea Bread dotted with cinnamon-sugared diced apples and a pantry-staple batter that uses one clever swap you’ll want to try.

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I pull this Apple Cinnamon Loaf from the oven on a slow morning and it never fails to make people look twice. I love how a hint of ground cinnamon threads through every slice and how the diced apples stay juicy without turning to mush.

It kind of reminds me of an Apple Crisp Loaf my aunt used to make, but it also behaves like a Thanksgiving Loaf Bread disguised as quick bread, you catch my drift? I always plan to share it and then end up hiding the last piece, thinking I will save it for later and never do.

Ingredients

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All purpose flour: Main structure, mostly carbohydrates, small protein, no real fiber, kinda plain.
Unsalted butter: Adds richness and moisture, mostly fat, makes cake tender and buttery.
Eggs: Bind and lift, provide protein and moisture, makes crumb a bit denser sometimes.
Granulated and brown sugar: Sweetness and browning, brown adds slight molasses flavor and moisture.
Sour cream or yogurt: Tangy moisture, tender crumb, mild acidity helps batter rise.
Apples: Add fiber and natural sweetness, fresh flavor, juicy pockets that keep cake lively.
Cinnamon: Warm spice, aroma, tiny antioxidants, makes the cake taste cozy and flavorful.

Ingredient Quantities

2 cups (250 g) all purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon, plus 1 teaspoon for tossing apples

1/2 teaspoon salt

1/2 cup (115 g) unsalted butter, softened

3/4 cup (150 g) granulated sugar

1/4 cup (50 g) packed light brown sugar

2 large eggs, room temp

1 teaspoon vanilla extract

1/2 cup (120 g) sour cream or plain yogurt

1/4 cup (60 ml) milk

2 medium apples peeled cored and diced (about 2 cups)

2 tablespoons granulated sugar for tossing apples

How to Make this

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1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan, line it with parchment if you like for easy removal.

2. Peel, core and dice the apples, then toss them in the 1 teaspoon ground cinnamon and the 2 tablespoons granulated sugar, set aside while you mix everything else.

3. In a bowl whisk together 2 cups (250 g) all purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 teaspoon ground cinnamon and 1/2 teaspoon salt so it’s evenly combined.

4. In a separate large bowl cream 1/2 cup (115 g) softened unsalted butter with 3/4 cup (150 g) granulated sugar and 1/4 cup (50 g) packed light brown sugar until light and a bit fluffy, about 2 to 3 minutes with a mixer or by hand.

5. Beat in 2 large room temperature eggs one at a time, then stir in 1 teaspoon vanilla extract. Mix in 1/2 cup (120 g) sour cream or plain yogurt and 1/4 cup (60 ml) milk until smooth, don’t overmix.

6. Add the dry ingredients to the wet in two additions, folding gently until just combined, a few streaks of flour are ok, overmixing makes it dense.

7. Fold the cinnamon sugared apples into the batter so they are evenly distributed, then scrape the batter into the prepared pan and smooth the top. If you want, sprinkle a little extra sugar on top for crunch.

8. Bake for about 50 to 60 minutes until the loaf is golden and a toothpick inserted in the center comes out with just a few moist crumbs, ovens vary so check at 50 minutes and add 5 to 10 more if needed; if the top browns too fast tent with foil.

9. Let the loaf cool in the pan for 10 to 15 minutes, then run a knife around the edges and transfer to a wire rack to cool completely before slicing, it slices cleaner when cooled a bit.

Equipment Needed

1. 9×5 inch loaf pan (parchment paper helps for easy removal)
2. Oven preheated to 350°F (175°C)
3. Large mixing bowl and a medium bowl
4. Measuring cups and measuring spoons
5. Electric mixer or a whisk plus a sturdy wooden spoon, mixer is faster but a whisk works fine
6. Rubber spatula for scraping the batter
7. Chef knife and cutting board for peeling coring and dicing apples
8. Vegetable peeler and optional apple corer
9. Cooling rack and a toothpick to test doneness

FAQ

Q: Can I use a different type of apple than what the recipe calls for? A: Yes, use whatever you like, Granny Smith give a nice tart contrast, Honeycrisp or Fuji are sweeter and stay crisp. Just avoid super soft apples or ones that are mealy, they make the cake soggy.

Q: Do I have to use sour cream can I use yogurt or something else? A: You can swap in plain yogurt for sour cream at a one to one rate, it works great. But if you only have milk use a little less and maybe add a tablespoon of melted butter to keep richness.

Q: How do I stop the apples from sinking or the loaf getting soggy? A: Toss the diced apples with the sugar and cinnamon then pat them a bit dry, fold them into the batter gently so you dont deflate it. If youre worried add one tablespoon of flour to the apples before folding, that helps them suspend in the batter.

Q: How will I know when the loaf is done? A: Insert a toothpick into the middle, it should come out with a few moist crumbs but no wet batter. The top should be golden and the loaf will feel springy when lightly pressed.

Q: Can I make this ahead or freeze it? A: Yes make ahead is great, keep cooled cake wrapped in plastic wrap in the fridge for three to four days. For longer storage slice and flash freeze or wrap whole, it keeps well up to three months, thaw at room temp or warm in a low oven.

Q: Can I turn this into muffins or use two smaller loaf pans? A: Sure, bake as 12 muffins and check around 18 to 22 minutes, or split into two small loaf pans and expect about 30 to 40 minutes depending on pan size. Keep an eye on doneness since times will vary.

Apple Cinnamon Loaf Cake Recipe Substitutions and Variations

All purpose flour: try whole wheat pastry flour 1:1 for a nuttier, slightly denser cake, or use a gluten free all purpose blend 1:1 if it has xanthan gum (no other changes needed).
Unsalted butter (softened): swap with solid coconut oil 1:1 (gives a faint coconut note) or a neutral vegetable oil 1:1. To cut fat, replace half the butter with applesauce 1:1 for that portion.
Eggs: for each egg use a flax “egg” (1 tbsp ground flaxseed + 3 tbsp water, let sit 5 minutes). Or use 1/4 cup mashed banana per egg for moisture and sweetness, but expect banana flavor.
Sour cream or plain yogurt: substitute buttermilk 1:1 (if you do, reduce the recipe milk by about 1 tbsp since buttermilk is thinner), or use full fat Greek yogurt 1:1. For a lighter loaf you can also use applesauce 1:1, texture will be a bit different.

Pro Tips

1. If your apples are really juicy pat them dry with paper towels and toss them with a tablespoon of flour, that helps keep them from sinking to the bottom of the loaf and you wont end up with a soggy middle.

2. Bring the butter and eggs to room temp before you start, the batter will come together much smoother and you wont get little greasy lumps. If you forget, put the eggs in a bowl of warm tap water for 5 to 10 minutes, quick fix.

3. Fold the dry into the wet gently and stop when you still see a few streaks of flour, overmixing makes the bread dense and chewy so resist the urge to keep stirring.

4. Start checking for doneness at 50 minutes since ovens vary, if the top is browning too fast drape loose foil over it and finish baking. Let the loaf cool in the pan for 10 to 15 minutes then move it to a rack, for cleaner slices chill it briefly in the fridge before cutting.

Apple Cinnamon Loaf Cake Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

I baked a quick Apple Tea Bread dotted with cinnamon-sugared diced apples and a pantry-staple batter that uses one clever swap you'll want to try.

Servings

servings

Calories

265

kcal

Equipment: 1. 9×5 inch loaf pan (parchment paper helps for easy removal)
2. Oven preheated to 350°F (175°C)
3. Large mixing bowl and a medium bowl
4. Measuring cups and measuring spoons
5. Electric mixer or a whisk plus a sturdy wooden spoon, mixer is faster but a whisk works fine
6. Rubber spatula for scraping the batter
7. Chef knife and cutting board for peeling coring and dicing apples
8. Vegetable peeler and optional apple corer
9. Cooling rack and a toothpick to test doneness

Ingredients

2 cups (250 g) all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon, plus 1 teaspoon for tossing apples
1/2 teaspoon salt
1/2 cup (115 g) unsalted butter, softened
3/4 cup (150 g) granulated sugar
1/4 cup (50 g) packed light brown sugar
2 large eggs, room temp
1 teaspoon vanilla extract
1/2 cup (120 g) sour cream or plain yogurt
1/4 cup (60 ml) milk
2 medium apples peeled cored and diced (about 2 cups)
2 tablespoons granulated sugar for tossing apples

Directions

Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan, line it with parchment if you like for easy removal.
Peel, core and dice the apples, then toss them in the 1 teaspoon ground cinnamon and the 2 tablespoons granulated sugar, set aside while you mix everything else.
In a bowl whisk together 2 cups (250 g) all purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 teaspoon ground cinnamon and 1/2 teaspoon salt so it's evenly combined.
In a separate large bowl cream 1/2 cup (115 g) softened unsalted butter with 3/4 cup (150 g) granulated sugar and 1/4 cup (50 g) packed light brown sugar until light and a bit fluffy, about 2 to 3 minutes with a mixer or by hand.
Beat in 2 large room temperature eggs one at a time, then stir in 1 teaspoon vanilla extract. Mix in 1/2 cup (120 g) sour cream or plain yogurt and 1/4 cup (60 ml) milk until smooth, don't overmix.
Add the dry ingredients to the wet in two additions, folding gently until just combined, a few streaks of flour are ok, overmixing makes it dense.
Fold the cinnamon sugared apples into the batter so they are evenly distributed, then scrape the batter into the prepared pan and smooth the top. If you want, sprinkle a little extra sugar on top for crunch.
Bake for about 50 to 60 minutes until the loaf is golden and a toothpick inserted in the center comes out with just a few moist crumbs, ovens vary so check at 50 minutes and add 5 to 10 more if needed; if the top browns too fast tent with foil.
Let the loaf cool in the pan for 10 to 15 minutes, then run a knife around the edges and transfer to a wire rack to cool completely before slicing, it slices cleaner when cooled a bit.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.