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Moist Apple Cinnamon Loaf Cake

A close-up slice of moist Apple Cinnamon Bread showing rich cinnamon swirls and baked apple pieces.
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Follow these simple steps to bake a moist and flavorful quick bread featuring fresh apples and warm cinnamon spice.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk or whole milk
  • 1 1/2 cups peeled and finely diced apples (about 2 medium apples)
  • 1/2 cup chopped walnuts or pecans (optional)

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a standard 9×5 inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
  3. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, mixing just until combined. Do not overmix.
  6. Gently fold in the diced apples and the optional nuts.
  7. Pour the batter into the prepared loaf pan and spread evenly.
  8. Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let the bread cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

Notes

  • For extra moisture, use Granny Smith or Honeycrisp apples.
  • If you do not have buttermilk, mix 1/2 cup milk with 1/2 teaspoon white vinegar and let it sit for 5 minutes before using.
  • Store leftover bread tightly wrapped at room temperature for up to 3 days or freeze slices for up to 2 months.

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