Which apples make the best texture and flavor?

I reach for firm, slightly tart apples, Granny Smith for bright bite or Honeycrisp for juicy sweetness, because they hold shape and contrast the crumb. Dice them small (about 1 cm) so each slice carries balanced pops of fruit. If you’re craving more apple on the table, our gentle guide to hibiscus tea pairs beautifully with Apple Cinnamon Quick Bread and keeps the sweetness in check.

How do I store and freeze for peak freshness?

Cool the loaf fully, then wrap snugly. It keeps at room temperature for 3 days or refrigerated up to a week; for longer storage, freeze slices in a single layer, then bag and freeze up to 3 months. Thaw at room temp or toast lightly. I find Apple Cinnamon Quick Bread tastes closest to fresh when thawed overnight and rewarmed for a minute to revive the aroma.

Can I reduce sugar without losing tenderness?

Yes, trim the granulated sugar by 2–3 tablespoons and keep the brown sugar for moisture. Balance sweetness with tart apples and warm spice. For background on why sweetness perception shifts with aroma and texture, the overview on cinnamon is a helpful read. Even with modest sugar, Apple Cinnamon Quick Bread stays plush thanks to oil and yogurt.

What should I serve with a cozy autumn slice?

I love it with a small bowl of yogurt and a drizzle of good oil after reading our friendly olive oil overview. For a brunch table, add squares of our crustless spinach quiche and a spoon of warm apple crisp for contrast. However you pair it, Apple Cinnamon Quick Bread brings that soft, spiced center-of-the-table comfort everyone reaches for.

Apple Cinnamon Quick Bread | Easy Moist Fall Recipe

Ingredients

Scale

2 cups (260 g) all-purpose flour

1 teaspoon baking soda

1/2 teaspoon fine salt

2 teaspoons ground cinnamon

1/2 cup neutral oil (sunflower or canola)

1/2 cup plain yogurt (whole milk or Greek, room temp)

2 large eggs (room temp)

2/3 cup granulated sugar

1/3 cup light brown sugar, packed

2 cups peeled, diced apples (about 2 medium; Granny Smith or Honeycrisp)

1 teaspoon vanilla extract

Topping: 1 tablespoon sugar + 1/2 teaspoon cinnamon

Cook Mode Prevent your screen from going dark

Instructions

Preheat and prepare: Heat your oven to 175°C/350°F. Lightly grease a 9×5-inch loaf pan and line it with a strip of parchment paper that hangs over the sides, this will make it easy to lift the bread out later. Set the pan aside while you prepare the batter.
Mix dry ingredients: In a medium mixing bowl, whisk together the flour, baking soda, salt, and cinnamon until the mixture looks even and the cinnamon is well distributed. This step prevents clumps of spice and ensures the bread bakes with a uniform flavor.
Mix wet ingredients: In a separate large bowl, combine the oil, yogurt, eggs, both sugars, and vanilla extract. Whisk until smooth, glossy, and slightly thickened. The mixture should look creamy and smell sweet and spiced, this is the base of the bread’s tender texture.
Combine wet and dry: Pour the dry ingredients into the wet mixture. Using a spatula, fold gently from the bottom up, turning the bowl as you go. Stop mixing as soon as no flour streaks remain. Overmixing can make the bread dense, so a few small lumps are perfectly fine.
Add apples: Gently fold in the diced apples until evenly distributed through the batter. The apple pieces should be small enough (about 1 cm) to soften in the oven but large enough to give each slice juicy bursts of fruit.
Prepare topping: In a small bowl, stir together 1 tablespoon sugar and 1/2 teaspoon cinnamon. This mixture will add a crackly crust on top of the loaf.
Fill the pan: Scrape the batter into the prepared loaf pan. Smooth the top with a spatula, then sprinkle the cinnamon-sugar topping evenly over the surface. This step gives the bread its golden sparkle and gentle crunch.
Bake: Place the pan in the center of the oven. Bake for 55–65 minutes, checking around the 50-minute mark. The bread is done when a toothpick inserted in the center comes out with only a few moist crumbs (no wet batter). If the top browns too quickly, tent it loosely with foil for the last 10 minutes.
Cool: Remove the pan from the oven and let the bread rest for 15 minutes. Then lift it out using the parchment sling and place it on a wire rack. Allow it to cool for at least another 15 minutes before slicing. This helps the crumb set and makes slicing easier.
Serve: Slice thick or thin depending on your mood. Enjoy warm with butter, as breakfast with yogurt, or as dessert with a scoop of vanilla ice cream. However you serve it, each slice carries the cozy aroma of fall.

Notes

Choose firm, tart apples like Granny Smith for structure, or Honeycrisp for juicy sweetness.

Measure flour correctly by spooning it into the cup and leveling with a knife.

Avoid overmixing to keep the crumb tender.

Loaf keeps 3 days at room temperature (wrapped), 1 week refrigerated, or up to 3 months frozen.

Warm slices lightly before serving to revive the cinnamon aroma.

Author: Vivian Brooks
Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Bread, Dessert
Method: Baked
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 slice
Calories: 280
Sugar: 22g
Sodium: 220mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 4g
Cholesterol: 35mg