Moist Apple Cinnamon Quick Bread with Chunks of Apple

Quick Recipe Version (TL;DR)

• Yield: 1 loaf (about 10 slices)
• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 40 minutes (includes 20 minutes cooling)

Quick Ingredients

• 2 cups (240 g) all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine salt
• 2 tsp ground cinnamon
• 1/4 tsp ground nutmeg (optional)
• 3/4 cup (150 g) granulated sugar
• 1/4 cup (55 g) light brown sugar (packed)
• 1/2 cup (113 g) unsalted butter, melted and slightly cooled
• 2 large eggs
• 1 cup (240 g) plain Greek yogurt (or plain yogurt)
• 2 tsp vanilla extract
• 2 cups peeled, chopped apples (about 2 medium; 1/2-inch pieces)
• 2 tbsp all-purpose flour (for tossing apples)
• Optional: 1/2 cup (60 g) chopped walnuts or pecans
• Topping: 1 tbsp granulated sugar + 1/2 tsp ground cinnamon

Do This

• 1. Heat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment.
• 2. Whisk flour, baking powder, baking soda, salt, cinnamon (and nutmeg) in a bowl.
• 3. Whisk sugars, melted butter, eggs, yogurt, and vanilla in a second bowl.
• 4. Toss chopped apples with 2 tbsp flour (and nuts if using).
• 5. Stir dry into wet just until combined; fold in apples.
• 6. Pour into pan, sprinkle cinnamon-sugar topping, bake 60 minutes (tent foil if browning).
• 7. Cool 15 minutes in pan, then cool at least 5 more minutes on a rack before slicing.

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Why You’ll Love This Recipe

• Moist and tender: Yogurt and butter keep the crumb soft without being heavy.
• Real apple pieces in every bite: Chopped apples create juicy pockets of fruit throughout.
• Cozy cinnamon flavor: Warm spice in the batter plus a simple cinnamon-sugar top.
• No mixer needed: One whisk and a spoon is all it takes.

Grocery List

• Produce: 2 medium apples (such as Honeycrisp, Gala, or Granny Smith)
• Dairy: Unsalted butter, plain Greek yogurt (or plain yogurt), 2 large eggs
• Pantry: All-purpose flour, granulated sugar, light brown sugar, baking powder, baking soda, fine salt, ground cinnamon, vanilla extract, ground nutmeg (optional), walnuts or pecans (optional)

Full Ingredients

For the Apple Cinnamon Bread Batter

• 2 cups (240 g) all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine salt
• 2 tsp ground cinnamon
• 1/4 tsp ground nutmeg (optional, but nice)
• 3/4 cup (150 g) granulated sugar
• 1/4 cup (55 g) light brown sugar, packed
• 1/2 cup (113 g) unsalted butter, melted and cooled for 5 minutes
• 2 large eggs, at room temperature if possible
• 1 cup (240 g) plain Greek yogurt (or plain regular yogurt)
• 2 tsp vanilla extract

For the Apples (and Optional Nuts)

• 2 cups chopped apples (about 2 medium apples), peeled and cut into 1/2-inch pieces
• 2 tbsp all-purpose flour (for tossing with the apples to help prevent sinking)
• 1/2 cup (60 g) chopped walnuts or pecans (optional)

For the Cinnamon-Sugar Topping

• 1 tbsp (12 g) granulated sugar
• 1/2 tsp ground cinnamon

Step-by-Step Instructions

Step 1: Prep the oven and pan

Arrange a rack in the center of the oven and preheat to 350°F (175°C). Grease a 9×5-inch loaf pan, then line it with a strip of parchment paper (leave a little overhang on the long sides so you can lift the loaf out easily). Grease the parchment lightly, too.

Step 2: Mix the dry ingredients

In a medium bowl, whisk together the 2 cups (240 g) flour, 1 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 2 tsp cinnamon, and 1/4 tsp nutmeg (if using). Whisking well now helps the bread rise evenly and keeps the spices from clumping.

Step 3: Mix the wet ingredients

In a large bowl, whisk together the 3/4 cup granulated sugar and 1/4 cup brown sugar. Whisk in the melted butter. Add the 2 eggs and whisk until smooth and glossy.

Whisk in the 1 cup yogurt and 2 tsp vanilla until the mixture looks creamy and uniform.

Step 4: Prep the apples for “pockets of fruit”

Peel and chop the apples into 1/2-inch pieces (this size stays juicy and gives you noticeable bites of fruit). In a small bowl, toss the apples with 2 tbsp flour. This light coating helps the apple pieces stay suspended in the batter instead of all sinking to the bottom.

If you’re using 1/2 cup chopped walnuts or pecans, stir them in with the floured apples.

Step 5: Combine gently (don’t overmix)

Add the dry ingredients to the wet ingredients. Using a spatula or wooden spoon, stir just until you don’t see dry flour streaks anymore. The batter will look thick, and a few small lumps are fine.

Fold in the floured apples (and nuts, if using) until evenly distributed. Try not to overwork the batter; overmixing can make quick breads tough.

Step 6: Fill the pan, add topping, and bake

Scrape the batter into the prepared loaf pan and smooth the top. In a small bowl, stir together the topping: 1 tbsp sugar and 1/2 tsp cinnamon. Sprinkle it evenly over the batter.

Bake at 350°F (175°C) for 60 minutes. At the 45-minute mark, check the top; if it’s getting very dark, loosely tent the pan with foil for the remaining bake time.

The bread is done when a toothpick inserted near the center comes out mostly clean (a few moist crumbs are okay), or when the internal temperature in the center registers 200°F to 205°F (93°C to 96°C).

Step 7: Cool properly for neat slices

Let the loaf cool in the pan for 15 minutes. Use the parchment “handles” to lift it out and transfer to a wire rack. Cool for at least 5 more minutes before slicing (longer is even better for clean slices and maximum moisture retention).

Pro Tips

• Choose apples that hold their shape: Honeycrisp, Gala, Pink Lady, or Granny Smith are great here.
• Cut apples evenly: Keeping pieces around 1/2-inch helps them soften without disappearing into mush.
• Tent if needed: If the top browns early, a loose foil tent prevents over-darkening while the center finishes baking.
• Measure flour accurately: If you have a scale, use 240 g flour. If using cups, spoon flour into the cup and level it off.
• Don’t rush slicing: Cooling helps the crumb set, which means fewer crumbles and a moister slice.

Variations

• Apple cinnamon walnut bread: Add the optional 1/2 cup chopped walnuts for extra crunch and a cozy, bakery-style vibe.
• Raisin spice version: Replace 1/2 cup of the apples with 1/2 cup raisins (about 75 g). They plump up and add sweetness.
• Maple glaze finish: Once fully cooled, drizzle with a quick glaze made from 1/2 cup (60 g) powdered sugar + 1 tbsp maple syrup + 1–2 tsp milk.

Storage & Make-Ahead

Let the bread cool completely, then store it tightly wrapped at room temperature for up to 3 days. For longer storage, wrap the loaf (or individual slices) in plastic wrap, then foil, and freeze for up to 2 months. Thaw slices at room temperature or warm gently in a toaster oven. If making ahead for guests, bake the day before; the flavor deepens overnight and the crumb stays wonderfully moist.

Nutrition (per serving)

Approximate per slice (1/10 loaf): 260 calories, 10 g fat, 39 g carbs, 5 g protein, 2 g fiber, 20 g sugar, 220 mg sodium. (Will vary by apple variety and optional nuts.)