I can’t wait to share my Apple Tea Bread, a quick pantry-staple loaf studded with diced apples and ribbons of cinnamon sugar, ideal for a Thanksgiving table or weekend brunch.

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I never thought a simple loaf could keep me guessing but this Apple Cinnamon Loaf does. Chunky apples meet warm ground cinnamon in every bite so it somehow tastes like fall without trying too hard.

There’s a little crunchy top that makes people ask if its an Apple Crisp Loaf, and almost every time someone steals the middle slice before I can. I take it to brunchs, I nibble it with coffee, and i always notice a few secret tweaks that make it better than the usual pan cake.

If you like surprises this one will get you curious.

Ingredients

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All purpose flour provides structure and carbs, makes loaf tender if not overmixed.
Apples add moisture, natural sweetness and a little tartness to balance the cake.
Ground cinnamon is a warm spice, smells amazing and gives cozy flavor without sugar.
Granulated sugar sweetens, helps crust caramelise and lifts texture when creamed with butter.
Light brown sugar adds molasses depth and chewiness, makes the loaf taste richer.
Unsalted butter fats add richness, helps golden crust and carries aromatic flavors.
Greek yogurt or sour cream adds tang, moist crumb and a little protein so cake isn’t dry.
Eggs bind ingredients, add protein and help the loaf rise and set.

Ingredient Quantities

2 cups (250 g) all purpose flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1 tsp fine sea salt

1 1/2 tsp ground cinnamon

1/4 tsp ground nutmeg optional

1 cup (200 g) granulated sugar

1/2 cup (100 g) packed light brown sugar

2 large eggs

1/2 cup (115 g) unsalted butter melted and cooled

1/2 cup (120 ml) plain Greek yogurt or sour cream whatever you’ve got

2 tsp vanilla extract

2 medium apples about 2 cups diced (granny smith or honeycrisp work well)

1 tbsp granulated sugar plus 1 tsp ground cinnamon for coating the apples

1 to 2 tbsp turbinado or coarse sugar for sprinkling on top optional

How to Make this

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1. Preheat oven to 350°F (175°C). Grease and line a 9×5 loaf pan with parchment leaving an overhang so you can lift the loaf out later.

2. Toss the diced apples with 1 tbsp granulated sugar and 1 tsp ground cinnamon in a small bowl until coated. If they’re very juicy, pat them dry with a paper towel so they don’t water down the batter.

3. In a medium bowl whisk together 2 cups all purpose flour, 1 1/2 tsp baking powder, 1/2 tsp baking soda, 1 tsp fine sea salt, 1 1/2 tsp ground cinnamon and the 1/4 tsp ground nutmeg if using.

4. In a large bowl whisk the 1 cup granulated sugar and 1/2 cup packed light brown sugar with the 2 large eggs until combined. Add the 1/2 cup melted cooled unsalted butter, 1/2 cup Greek yogurt or sour cream and 2 tsp vanilla extract and stir until smooth.

5. Fold the dry ingredients into the wet mixture gently until just combined. Dont overmix, a few streaks of flour are ok.

6. Fold the cinnamon coated apples into the batter, scraping any sugary coating into the bowl so nothing gets wasted.

7. Spoon the batter into the prepared pan, smooth the top and sprinkle 1 to 2 tbsp turbinado or coarse sugar over the top if you want a crunchy crust.

8. Bake 50 to 65 minutes until a skewer in the center comes out mostly clean with a few moist crumbs. If the top browns too fast tent loosely with foil after about 30 to 35 minutes.

9. Let the loaf cool in the pan for 10 to 15 minutes, then lift out using the parchment and transfer to a wire rack to cool completely before slicing so it sets up and doesn’t crumble.

10. Serve warm or at room temp with tea. Store wrapped at room temperature up to 2 days or refrigerate up to 5 days, and reheat slices in a toaster oven if you like them warm.

Equipment Needed

1. 9×5 loaf pan (lined with parchment, leave an overhang to lift the loaf out later)
2. Parchment paper and a little butter or nonstick spray for greasing
3. Set of mixing bowls (small for apples, medium for dry, large for wet)
4. Whisk (for dry ingredients and eggs)
5. Rubber spatula or wooden spoon (for folding batter)
6. Measuring cups and spoons (and a kitchen scale if you prefer grams)
7. Chef’s knife and cutting board (to dice the apples)
8. Paper towels (to pat apples dry if they’re juicy)
9. Wire cooling rack and a skewer or toothpick (to test doneness)

FAQ

Q: Can I swap the melted butter for oil?

A: Yes, you can use a neutral oil like vegetable or canola in a 1:1 swap (so 1/2 cup). Butter gives more flavor and a slightly denser crumb, oil keeps it a bit moister. Tip: half butter half oil is a nice compromise, and don’t overheat the oil before mixing.

Q: What kind of apples should I use and do I peel them?

A: Granny Smith or Honeycrisp are great choices. You can leave the peel on for texture and color, just dice into about 1/2 inch pieces. Toss the diced apples in the cinnamon and sugar as the recipe says, and pat them dry so they don’t add too much extra moisture.

Q: How do I know the loaf is done?

A: Insert a toothpick in the center, it should come out with a few moist crumbs not raw batter. Top should be golden and the loaf will spring back slightly when pressed. Expect roughly 50 to 60 minutes at 350°F (175°C) in a standard loaf pan, but start checking at 45 minutes if your oven runs hot.

Q: My apples always sink to the bottom. How do I stop that?

A: Toss the diced apples with about 1 to 2 teaspoons of flour before folding them into the batter, and fold gently so you don’t deflate the batter. Also drain or pat extra juice off the apples first. Coating them in the cinnamon sugar helps too.

Q: Can I make this ahead or freeze it?

A: Yes. Store wrapped at room temp for 1 to 2 days, or in the fridge up to 4 or 5 days. Freeze whole or sliced for up to 3 months, wrapped tight in plastic and foil. Thaw at room temp, and warm slices slightly in the microwave or oven before serving.

Q: Need dairy free or egg free options?

A: For dairy free swap yogurt for a plant based yogurt and butter for melted coconut oil or a dairy free butter. For eggs, try flax eggs (1 tbsp ground flax plus 3 tbsp water per egg, let sit 5 minutes) though texture will be a little different. Baking soda and powder amounts are fine as written, just expect a slightly denser cake.

Apple Cinnamon Loaf Cake Recipe Substitutions and Variations

All purpose flour: swap with whole wheat pastry flour 1:1 for a nuttier, slightly denser loaf, or use a cup-for-cup gluten free flour blend that already has xanthan gum (if it doesn’t, stir in about 1/4 tsp xanthan gum per cup).
Unsalted butter (melted): use a neutral oil like canola or vegetable at about 3/4 the volume, or melted coconut oil 1:1. So for 1/2 cup butter use roughly 6 tbsp oil, or 1/2 cup melted coconut oil.
Eggs: make flax “eggs” by mixing 1 tbsp ground flaxseed with 3 tbsp water per egg and let sit 5-10 min until gelled. Or swap each egg for 1/4 cup applesauce if you want extra moisture and a touch more apple flavor.
Granulated sugar: swap with coconut sugar 1:1 for a similar texture and a caramel note, or replace up to about 3/4 cup of the granulated sugar with maple syrup or honey but reduce other liquids by ~2 tbsp and lower oven temp by 25 degrees F so it doesnt brown too fast.

Pro Tips

1. Weigh the flour if you can, its the easiest fix for a dry loaf. If you only have measuring cups scoop the flour into the spoon then level it off, dont pack the cup or youll end up with too much.

2. Dry the apples well and toss them with a little flour or cornstarch before folding in so they dont sink and make the batter watery. If the apples are super juicy pat them with paper towels first.

3. Fold, dont beat. Stop mixing as soon as the streaks mostly disappear, overmixing gives you a tough, gummy crumb. Use a rubber spatula and maybe 10 to 15 gentle folds, thats usually enough.

4. Use an oven thermometer and check about 50 minutes in, ovens lie. If the top is browning too fast loosely tent with foil and let it finish, and let the loaf cool completely before slicing or it will crumble.