Cinnamon Sugar Apple Loaf
A cozy quick bread with tender apple pieces, a soft moist crumb, and a sparkling cinnamon-sugar crust, perfect for breakfast or as an afternoon treat.
Ingredients
Main Batter
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon ground cinnamon (in batter)
- ½ cup vegetable oil (or neutral oil)
- 2 large eggs
- ¾ cup milk (whole or 2%)
- 1 cup peeled, diced apples (about 1 medium apple)
Cinnamon Sugar Topping
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
Optional Add-Ins
- ½ cup chopped walnuts or pecans
- ⅓ cup raisins or dried cranberries
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- In a medium bowl, whisk together flour, ¾ cup sugar, baking powder, and ½ teaspoon cinnamon until evenly combined.
- In a separate bowl, whisk the eggs. Add oil and milk, and whisk until smooth.
- Pour the dry mixture into the wet ingredients. Fold gently with a spatula until just combined. Do not overmix.
- Fold in the diced apples and any optional add-ins, distributing evenly.
- Spoon the batter into the prepared pan and smooth the top.
- In a small bowl, mix ¼ cup sugar with 1 teaspoon cinnamon. Sprinkle evenly over the batter.
Baking
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with foil.
- Let the loaf cool in the pan for 10–15 minutes, then lift out and transfer to a wire rack.
- Serve warm or at room temperature.
Notes
Use small, evenly diced apples (Honeycrisp, Fuji, or Granny Smith work best). If apples are very juicy, blot them dry before adding. Measure flour by spooning and leveling for best texture. Avoid overmixing to keep the crumb soft. For extra richness, replace half the oil with melted butter. Freeze slices individually for up to 3 months.