This easy cinnamon swirl apple bread recipe is the perfect way to celebrate the flavors of fall. With a moist, tender crumb thanks to the addition of sour cream and freshly grated apples, this bread is perfect for breakfast or brunch.

The rich cinnamon swirl adds an extra layer of sweetness, while the maple glaze drizzled on top gives it the perfect finish.

Cinnamon swirl apple loaf with a maple icing.

Apple Loaf Bread

This apple cinnamon loaf bread recipe is a quick bread, which means it’s similar to an apple loaf cake but with a batter more akin to muffin batter than traditional cake batter.

Quick breads are typically mixed using the muffin method, where wet and dry ingredients are combined without the need for yeast or lengthy rising times. The result is a tender, moist loaf that’s perfect for enjoying any time! I love serving it for brunch.

For more baking recipes using apples, check our our easy apple ginger muffins or our traditional French apple cake.

Here is Why This Recipe Works

Moist and tender: Thanks to the sour cream and grated apples, this bread stays perfectly moist without being overly dense.
Easy to make: No complicated steps here—just simple ingredients and a straightforward process that even a beginner baker can handle.
Cinnamon swirl goodness: That cinnamon-spice sugar layer running through the middle? It’s like a cozy hug.
Apple flavor in every bite: Grating the apples instead of chopping them ensures that every bite is packed with apple flavor. No random apple chunks—just pure, apple-y goodness!

An apple loaf quick bread with maple icing on a plate.

The Ingredients

Pantry: All-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, confectioners’ sugar, vegetable oil
Spices and Seasonings: Cinnamon, allspice, ground cloves, salt
Fridge: Butter, sour cream, eggs, milk
Produce: Apples
Condiments: Vanilla extract, maple syrup

We used shredded apples in this recipe because it makes the apple flavor disperse throughout the bread. If you want to use chopped apples or apple slices, that works as well.

Several slices of an apple loaf with a cinnamon swirl.

Variations

Quick bread recipes are so easy to whip up. Here are a few recipe variations for this apple swirl bread.

Caramel Pecan Apple Spice Bread: Stir ½ cup of chopped pecans into the batter. Drizzle caramel sauce over the bread when if finishes baking.

Apple Cranberry Walnut Bread: Mix in ½ cup each of dried cranberries and chopped walnuts. Add a sprinkle of extra cinnamon sugar on top before baking.

Maple Bacon Apple Bread: Fold in ½ cup of cooked, crumbled bacon for a sweet and savory twist, and use the maple syrup icing to tie it all together.

Mixing the eggs and sugar to make apple loaf bread. — whisk the wet ingredients

Adding apples to a quick bread batter. — whisk the wet ingredients

Tips for Success

Don’t overmix the batter. Gently fold the ingredients together until just combined to avoid a dense loaf.
If the top is browning too quickly, cover the loaf with aluminum foil after about 45 minutes of baking to prevent burning.
Let the bread cool completely before adding the maple drizzle.
If you have really large apples, measure them out after you grate them and only use 2 cups of grated apples.
You will get a lot of juices when you grate the apples but don’t use all the juice. Measure out ¼ cup and toss the rest.
Use the right size loaf pan. If you don’t have a 9 x 5 loaf pan, check the notes in the recipe card for alternatives.

Storage

Room Temperature: Store any leftovers in an airtight container at room temperature for up to 3 days. Make sure the bread is completely cool before sealing it to avoid excess moisture buildup.

Refrigeration: Wrap the bread in plastic wrap and store it in the refrigerator for up to a week.

Freezing: For longer storage, you can freeze the bread. Wrap the loaf (or individual slices) in plastic wrap, then place it in a freezer-safe bag. It will keep well in the freezer for up to 3 months.

Slices of cinnamon swirl apple quick bread on a plate.

Conclusion

This Cinnamon Swirl Apple Bread is the perfect blend of warmth, spice, and everything nice! It’s wonderfully easy to make and it wins hearts with that ribbon layer of spiced sugar and maple icing.

Connect With Savor the Best:

Please follow us on our social media accounts

Facebook * Instagram * Pinterest * Youtube * Twitter

Did you make this recipe? We would love to hear from you. Drop us a comment below.

Cinnamon Swirl Apple Bread

Moist and flavorful Cinnamon Swirl Apple Bread made with freshly grated apples and a touch of their natural juices that you get from grating them. Sour cream adds extra tenderness but check the notes for substitutions. This quick bread recipe is perfect for fall baking!

No ratings yet

Print Pin Video Save

Prep Time: 20

Cook Time: 1 10

Servings: Servings

Calories: 281kcal

Ingredients

cinnamon swirl

⅓ cup brown sugar (71 grams)
1-½ teaspoons ground cinnamon
pinch of salt

Apple Bread

2 large eggs
¾ cup granulated sugar (150 grams)
⅓ cup vegetable oil (67 grams)
3 tablespoons butter melted (43 grams)
¼ cup sour cream (57 grams)
2 teaspoons vanilla extract
3 apples grated (2 cups grated); save the juices
2 cups all-purpose flour (240 grams)
2 teaspoons baking powder
1 teaspoon baking soda
¾ teaspoon salt
2 teaspoons cinnamon
½ teaspoon allspice
⅛ teaspoon ground cloves

Maple Glaze

1 cup confectioners sugar (113 grams)
1 tablespoon milk
1-½ tablespoons maple syrup
pinch of salt

Instructions

In a small dish, combine the cinnamon, brown sugar, and salt. Set aside for later.
Preheat the oven to 350° and grease a 9 by 5-inch loaf pan.
In a medium bowl, whisk the eggs and sugar. Add the oil, butter, sour cream, and vanilla extract. Stir in the grated apples along with 2 tablespoons of the apple juice that collected from grating them.
Place a sifter over the bowl and add the flour, baking powder, baking soda, salt, and spices. Sift the dry ingredients into the bowl and use a wide spatula to gently fold everything together until just combined. Do not over-mix.
Spread ⅔ of the batter into the prepared loaf pan and sprinkle the cinnamon sugar over the top. Cover with the rest of the batter.
Bake for about 60 to 75 minutes, or until a toothpick inserted into the center comes out clean. Place a sheet of aluminum foil over the bread after 45 minutes to prevent the top from getting too brown.
Let the apple bread cool in the pan for 20 minutes, then remove it from the pan and cool completely on a wire rack (allowing it to cool in the pan first will help you remove it more easily).

Make the Maple Glaze

In a small dish, combine the confectioner's sugar, milk, maple syrup, and salt. Stir until smooth, then drizzle over the apple bread. Let the icing dry for 15 minutes before slicing the bread.

Notes

All-purpose flour works very well in this recipe but if you use pastry flour, the apple bread will be slightly more tender.
You should get quite a bit of apple juice when you grate the apples. Save 2 tablespoons to add to the batter and toss out the rest.
If you have exceptionally large apples, grate them and measure out 2 cups.
You can substitute the sour cream for yogurt or applesauce.
If you use an 8 x 4-inch pan you will have enough batter left over for 4 to 5 standard size muffins. Bake the muffins for 22 to 25 minutes. Bake the 8 x 4-inch pan of zucchini bread for 55 to 65 minutes.
You can also bake this apple bread recipe in 6 mini loaf pans for 35 to 45 minutes.