Cinnamon Sugar Apple Loaf
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.
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.