There's something so comforting about baking a Cinnamon Sugar Apple Loaf on a quiet afternoon. The smell of apples and cinnamon drifting through the kitchen instantly takes me back to cozy fall weekends, when I'd help slice apples at the counter while a loaf baked away in the oven. Even now, that familiar aroma feels like a warm hug and makes the whole house feel a little more welcoming.

This Cinnamon Sugar Apple Loaf is one of those recipes that feels special but is wonderfully simple to make. It's perfect for autumn mornings, holiday gatherings, or anytime you want a sweet, tender loaf to enjoy with coffee or tea. Whether you're baking for family, friends, or just yourself, this loaf always brings smiles and requests for seconds.

Why You'll Love Cinnamon Sugar Apple Loaf

Easy, beginner-friendly recipe with simple pantry ingredients
Moist, tender crumb thanks to oil, milk, and fresh apples
Warm cinnamon sugar topping that creates a lightly crisp crust
Perfect for breakfast, brunch, or an afternoon snack
Customizable with nuts, dried fruit, or extra spices
Keeps well for days and freezes beautifully for later

Ingredients You'll Need

2 cups all-purpose flour - Spoon and level for best results
¾ cup granulated sugar - Provides sweetness without overpowering the apples
2 teaspoons baking powder - Helps the loaf rise nice and tall
½ teaspoon ground cinnamon (for the batter) - Adds subtle warmth throughout
½ cup vegetable oil - Any neutral oil works; keeps the loaf moist
2 large eggs - Bring them to room temperature if possible
¾ cup milk (whole or 2%) - Adds richness and structure
1 cup peeled, diced apples - About one medium apple; Granny Smith works beautifully
¼ cup granulated sugar (for topping) - Creates that classic cinnamon sugar crust
1 teaspoon ground cinnamon (for topping) - Don't skimp here!
Optional add-ins:
- ½ cup chopped walnuts or pecans for crunch
- ⅓ cup raisins or dried cranberries for sweetness
- 1 teaspoon vanilla extract for deeper flavor

Step-by-Step Instructions

Preheat and prepare the pan
- Preheat your oven to 350°F (175°C).
- Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
Mix the dry ingredients
- In a medium bowl, whisk together the flour, ¾ cup sugar, baking powder, and ½ teaspoon cinnamon.
- Make sure everything is evenly combined with no visible lumps.
Whisk the wet ingredients
- In a separate bowl, whisk the eggs until lightly beaten.
- Add the oil and milk (and vanilla extract if using) and whisk until smooth and well blended.
Combine wet and dry
- Pour the dry ingredients into the wet mixture.
- Gently fold with a spatula until just combined.
- Don't worry if the batter looks a little lumpy-overmixing can make the loaf dense.
Fold in apples and add-ins
- Gently fold in the diced apples and any optional nuts or dried fruit.
- Make sure they're evenly distributed throughout the batter.
Transfer to the pan
- Spoon the batter into the prepared loaf pan.
- Smooth the top gently with a spatula.
Add the cinnamon sugar topping
- Mix the remaining ¼ cup sugar with 1 teaspoon cinnamon.
- Sprinkle evenly over the batter for that irresistible crust.
Bake
- Bake for 50-60 minutes.
- Check around the 45-minute mark and tent loosely with foil if the top is browning too quickly.
- The loaf is done when a toothpick inserted in the center comes out clean or with a few moist crumbs.
Cool and serve
- Let the loaf cool in the pan for 10-15 minutes.
- Lift out using the parchment paper and transfer to a wire rack to cool completely.
- Slice and enjoy warm or at room temperature.

Serving and Storage Tips

This Cinnamon Sugar Apple Loaf is delicious all on its own, but it's also wonderful served with a pat of butter or a drizzle of honey. For breakfast or brunch, pair it with fresh fruit and a cup of coffee or tea. It's equally lovely as a simple dessert, especially when served slightly warm.

To store, wrap the loaf tightly in plastic wrap or keep it in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to 5 days-just bring slices to room temperature or warm them gently before serving. This loaf also freezes well: wrap slices individually and freeze for up to 3 months.

Helpful Notes

Apple choice matters: Tart apples like Granny Smith balance the sweetness perfectly, but Honeycrisp or Fuji also work.
Don't overmix: Stirring just until combined keeps the loaf tender and soft.
Add extra spice: A pinch of nutmeg or allspice adds cozy warmth.
Dairy-free option: Use almond or oat milk instead of regular milk.
Nut-free version: Simply skip the nuts-this loaf is still fantastic without them.

Frequently Asked Questions

Can I freeze Cinnamon Sugar Apple Loaf?
Yes! Wrap it tightly and freeze whole or in slices for up to 3 months.
What if I don't have vegetable oil?
You can substitute melted butter or another neutral oil like canola.
Can I use apples with the skin on?
You can, but peeling gives a softer texture that most people prefer.
Why did my loaf sink in the middle?
This usually happens if it's underbaked or overmixed. Be sure to test with a toothpick.
Can I make this into muffins instead?
Absolutely-divide into muffin tins and bake for about 18-22 minutes.

Final Thoughts

This Cinnamon Sugar Apple Loaf is one of those dependable, well-loved recipes that I come back to year after year. I've tested it countless times, tweaking the balance of apples and cinnamon until it felt just right. It's forgiving, cozy, and perfect for sharing-or keeping all to yourself. If you try it, I'd love to hear how it turned out for you. Leave a comment, share with friends, and don't forget to enjoy every sweet, cinnamon-scented bite.

Cinnamon Sugar Apple Loaf

Patricia Collins

This Cinnamon Sugar Apple Loaf is soft, moist, and filled with fresh apples and warm cinnamon. Finished with a sweet cinnamon sugar topping, it's perfect for breakfast, brunch, or dessert.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 55

Total Time 1 10

Servings 8

Calories 320 kcal

Ingredients

2 cups all-purpose flour
¾ cup granulated sugar
2 teaspoons baking powder
½ teaspoon ground cinnamon
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)
¼ cup granulated sugar for topping
1 teaspoon ground cinnamon for topping

Optional Add-Ins

½ cup chopped walnuts or pecans
⅓ cup raisins or dried cranberries
1 teaspoon vanilla extract

Instructions

Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper.
In a bowl, whisk together flour, ¾ cup sugar, baking powder, and ½ teaspoon cinnamon.
In another bowl, whisk eggs, then add oil, milk, and vanilla (if using).
Gently fold dry ingredients into wet ingredients until just combined.
Fold in diced apples and any optional add-ins.
Transfer batter to prepared loaf pan and smooth the top.
Mix ¼ cup sugar with 1 teaspoon cinnamon and sprinkle evenly over batter.
Bake 50-60 minutes, tenting with foil if browning too fast, until a toothpick comes out clean.
Cool in pan 10-15 minutes, then transfer to a wire rack to cool completely.

Notes

Tart apples like Granny Smith work best for balanced sweetness.
Do not overmix the batter to keep the loaf tender.
Store covered at room temperature for 3 days or freeze for up to 3 months.