This Apple Cinnamon Breakfast Loaf is soft, moist, and filled with sweet apple pieces and warm cinnamon flavor. A lightly golden crust and tender center make it perfect for breakfast, brunch, or an afternoon snack with tea or coffee.
Prep time
15 minutes
Bake time
50–60 minutes
Servings
8–10 slices
Ingredients
For the loaf
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2 cups (250 g) all-purpose flour
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2 medium apples, peeled and diced
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¾ cup (150 g) granulated sugar
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2 large eggs, at room temperature
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½ cup (120 ml) milk
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⅓ cup (80 ml) vegetable oil or melted butter
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1 teaspoon vanilla extract
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2 teaspoons baking powder
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1½ teaspoons ground cinnamon
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¼ teaspoon ground nutmeg (optional)
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¼ teaspoon salt
For the cinnamon topping
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2 tablespoons brown sugar
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½ teaspoon ground cinnamon
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1 tablespoon melted butter (optional)
Optional additions
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¼ cup chopped walnuts or pecans
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2 tablespoons raisins
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1 tablespoon rolled oats for topping
Instructions
Step 1: Prepare the oven and pan
Preheat the oven to 350°F (175°C). Grease a 9 × 5-inch loaf pan and line it with parchment paper, leaving some overhang to lift out the loaf easily.
Step 2: Prepare the apples
Peel and dice the apples into small pieces. Toss them with a little of the measured cinnamon. Smaller pieces distribute evenly and soften nicely during baking. Pat away excess moisture if the apples are particularly juicy.
Step 3: Mix the wet ingredients
In a large bowl, whisk the eggs and sugar until combined. Add the milk, oil or melted butter, and vanilla extract. Whisk until the mixture is smooth.
Step 4: Combine the dry ingredients
In a separate bowl, whisk together the flour, baking powder, remaining cinnamon, nutmeg, and salt. This helps distribute the raising agent and spices evenly through the loaf.
Step 5: Make the batter
Add the dry ingredients to the wet mixture. Stir gently with a spatula until just combined, then fold in the diced apples and optional nuts or raisins. Avoid overmixing, which can make the loaf dense.
Step 6: Fill and top the pan
Pour the batter into the prepared loaf pan and smooth the top. Mix the brown sugar with the remaining topping cinnamon and sprinkle evenly over the batter. Drizzle with melted butter if desired.
Step 7: Bake until golden
Bake for 50–60 minutes. Begin checking around 45 minutes. Insert a toothpick into the center; it should come out clean or with a few moist crumbs, but no wet batter. If the top browns too quickly, loosely cover it with foil.
Step 8: Cool, slice, and serve
Let the loaf rest in the pan for 10–15 minutes, then lift it onto a wire rack to cool completely. Slice with a serrated knife and serve plain, with butter, or with Greek yogurt.
Tips for the best apple cinnamon loaf
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Choose the right apples: Honeycrisp, Gala, or Granny Smith apples work well.
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Keep it moist: Measure the flour accurately and avoid overbaking.
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Add extra flavor: A little nutmeg or chopped pecans complements the cinnamon beautifully.
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For a sweeter crust: Sprinkle cinnamon sugar over the top before baking.
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Storage: Keep the cooled loaf in an airtight container for up to 3 days at room temperature, or refrigerate for up to 5 days. Freeze individual slices for up to 3 months.
Frequently asked questions
Q1: Can I make this loaf without peeling the apples?
Yes. Leave the peels on for extra texture and fiber. Wash the apples thoroughly and dice them into small pieces.
Q2: Can I replace the oil with butter?
Yes. Use ⅓ cup melted butter instead of oil. It gives the loaf a richer, buttery flavor.
Q3: Why did my loaf sink in the middle?
It may have been underbaked, overmixed, or exposed to a sudden temperature change. Check the center carefully before removing it from the oven.
Q4: Can I make this recipe with whole-wheat flour?
You can replace half the all-purpose flour with whole-wheat flour. The loaf will be slightly denser and may need a little extra milk if the batter seems too thick.
Q5: Can I prepare it ahead of time?
Absolutely. Bake the loaf a day ahead, cool it completely, and store it covered. The cinnamon and apple flavors develop nicely by the next day.
Enjoy your homemade Apple Cinnamon Breakfast Loaf! It’s wonderfully tender, warmly spiced, and delicious served slightly warm with your morning tea or coffee.