Cinnamon Apple Bread with Sugar Top
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Small diced apples, peel and all, folded into a brown-sugar batter and finished with a crackly cinnamon-sugar top. One bowl, an hour and change, and the whole house smells like fall long before the first slice.
The short version
Whisk eggs, two sugars, oil and vanilla, stir in diced unpeeled apples, fold in the flour mixture, sprinkle with cinnamon sugar, and bake at 350°F for 55 to 65 minutes. Foil the top partway through.
What makes ours better
why ours wins the argument at dinner
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Dice the apples small and leave the peel on. Quarter-inch pieces cook through and stay evenly spread, and the peel adds color and a little tartness with no extra work.
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Use brown sugar and oil. Brown sugar adds a caramel note and moisture, and oil keeps the crumb soft for days.
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Top with cinnamon sugar. It bakes into a thin crackly crust that stays crisp against the soft loaf.
What you need
the stars of the show
- Eggs2 large
- Packed light brown sugar½ cup
- Granulated sugar¾ cup
- Vanilla extract2 teaspoons
- Diced apples2 cups
- All-purpose flour2 cups
- Ground cinnamon1 teaspoon
yes, all of the butter
Steps
apron on. phone down. mostly.
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Heat the oven, line the pan
Set a rack in the center and heat the oven to 350°F. Grease a 9×5-inch loaf pan and line it with a strip of parchment that hangs over the long sides.
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Whisk the wet ingredients
In a large bowl, whisk the eggs, brown sugar, granulated sugar, oil and vanilla until smooth. Stir in the diced apples.
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Whisk the dry ingredients
In a medium bowl, whisk the flour, baking powder, baking soda, cinnamon and salt.
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Fold it together
Add the flour mixture to the apple mixture and fold with a spatula just until no dry flour is left. The batter will be thick and chunky. Fold in the nuts, if using.
Don't thin the batter. The apples release juice as they bake.
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Pan and sugar the top
Scrape the batter into the pan and smooth the top. Stir the 1 tablespoon sugar with the ½ teaspoon cinnamon and sprinkle it evenly over the surface.
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Bake, then foil
Bake for 40 minutes. Lay a sheet of foil loosely over the pan and bake until a skewer in the center comes out clean, 15 to 25 minutes more.
A skewer through a piece of apple can look wet. Test in two spots.
About 40 min. Cook mode has a timer for this step.
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Cool
Let the loaf rest in the pan for 15 minutes, then lift it out by the parchment onto a rack. Cool completely before slicing for the cleanest slices.
About 15 min. Cook mode has a timer for this step.
Good to know
read this before somebody asks for seconds
- Pick firm, crisp apples. Granny Smith, Honeycrisp, Braeburn or Pink Lady hold their shape. Mealy apples turn to mush.
- Measure the diced apple. Too much makes the center wet.
- A pinch of nutmeg or cardamom goes well with the cinnamon.
- For 12 muffins, bake at 350°F for 22 to 26 minutes.
- Storage. Wrapped, at room temperature 3 days. Sliced and frozen, 3 months.
Questions, answered
asked and answered at the kitchen counter
Do I have to peel the apples?
No. The peel softens in the oven, adds color and saves time. If you prefer a smoother loaf, peel them.
What are the best apples for apple bread?
Firm ones that hold their shape, such as Granny Smith, Honeycrisp, Braeburn or Pink Lady. A mix of tart and sweet gives the best flavor.
Why is my apple bread wet in the middle?
Too many apples, apples cut too large, or not baked long enough. Measure the apple, dice it small, and test the center with a skewer.
Can I use applesauce?
You can replace up to half the oil with unsweetened applesauce for a softer, more cake-like crumb, but keep the diced apples.
Can I make apple bread ahead?
Yes. It's better the day after baking, and it freezes well wrapped tightly.
From the table
Made it? I want the full report: first bite, best compliment, and who tried to take the leftovers home.
Made it?
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Published October 29, 2026.