I share an Apple Tea Bread that tucks diced apples in cinnamon sugar into a quick pantry-friendly loaf, ideal for a Thanksgiving table, a casual brunch, or paired with a cup of tea.

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Ingredients

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All purpose flour gives structure and carbs, not much protein, helps it rise.
Unsalted butter adds richness, fat for moistness and flavor, can feel indulgent.
Granulated and brown sugars sweeten, brown adds molasses depth and chewiness, yum.
Eggs bind and add protein, help rise and give a tender crumb, really.
Greek yogurt gives tang, moisture and protein, better than plain milk sometimes.
Apples add natural sweetness, fiber and moisture, lightly tart depending on variety.
Ground cinnamon brings warm spice, aromatic scent, and pairs great with apples.
Vanilla adds sweet aroma, rounds flavors, tiny amount goes a long way.

Ingredient Quantities

2 cups (250 g) all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp fine salt

1 1/2 tsp ground cinnamon

1/4 tsp ground nutmeg (optional)

1/2 cup (115 g) unsalted butter, melted and cooled

3/4 cup (150 g) granulated sugar

1/4 cup (50 g) packed light brown sugar

2 large eggs room temp

1 tsp vanilla extract

1/2 cup (120 g) plain Greek yogurt or sour cream

2 medium apples (about 2 cups) peeled and diced

1 tbsp granulated sugar + 1 tsp ground cinnamon (for the apples)

Optional crumb topping: 1/3 cup packed brown sugar, 1/4 cup all-purpose flour, 3 tbsp cold unsalted butter, 1 tsp ground cinnamon

How to Make this

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1. Preheat oven to 350 F (175 C). Grease a 9×5 inch loaf pan and line with parchment or dust with flour so the cake comes out easy.

2. Peel and dice the 2 medium apples into about 1/2 inch pieces, then toss them in a small bowl with 1 tbsp granulated sugar and 1 tsp ground cinnamon; set aside so they macerate a bit.

3. In a medium bowl whisk together 2 cups (250 g) all purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp fine salt, 1 1/2 tsp ground cinnamon and 1/4 tsp ground nutmeg if using.

4. In a large bowl whisk the wet: 1/2 cup (115 g) melted and cooled unsalted butter with 3/4 cup (150 g) granulated sugar and 1/4 cup (50 g) packed light brown sugar until mostly smooth, then add 2 large room temp eggs, 1 tsp vanilla extract and 1/2 cup (120 g) plain Greek yogurt or sour cream, whisk until blended.

5. Pour the dry ingredients into the wet and stir with a spatula just until combined; batter will be thick, don’t overmix or you’ll make it tough.

6. Gently fold the cinnamon coated diced apples into the batter until evenly distributed, scrape batter into prepared pan and smooth the top with an offset spatula or spoon.

7. If using the crumb topping mix 1/3 cup packed brown sugar, 1/4 cup all purpose flour, 3 tbsp cold unsalted butter (cut into pieces) and 1 tsp ground cinnamon; rub with your fingers or use a fork until you have coarse crumbs, then sprinkle evenly over the batter.

8. Bake at 350 F for about 50 to 60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. If the top browns too fast after 35 minutes tent loosely with foil.

9. Let the loaf cool in the pan for 10 to 15 minutes, then lift out using the parchment and finish cooling on a wire rack at least 30 to 45 minutes before slicing. It’s tempting to cut it hot but wait a little, texture firms up and slices cleaner.

Equipment Needed

1. 9×5 inch loaf pan, greased and lined with parchment paper
2. Mixing bowls — one large and one medium
3. Whisk and rubber spatula (plus a spoon for folding)
4. Measuring cups and measuring spoons
5. Vegetable peeler, sharp knife and cutting board
6. Small bowl for tossing/macerating the apples
7. Offset spatula or spoon to smooth the batter on top
8. Fork or pastry cutter for the crumb topping
9. Wire cooling rack for finishing the loaf

FAQ

What apples work best for this loaf?

Firm, slightly tart apples are best like Granny Smith, Honeycrisp or Fuji. Softer apples will break down and make the loaf a bit mushy, so pick firmer ones if you want distinct apple pieces.

Can I swap the Greek yogurt for something else?

Yep. Use equal parts sour cream or plain full fat yogurt. If you only have milk, stir 1 tsp vinegar or lemon juice into 1/2 cup milk, let sit 5 minutes to make a buttermilk stand in.

How do I stop the bottom from getting soggy?

After dicing, toss the apples with the 1 tbsp sugar and 1 tsp cinnamon then drain or pat them lightly with a paper towel so excess juice is removed. Fold them into the batter gently and don't overmix.

Do I have to use the crumb topping?

No, it's optional. If you add it, rub cold butter into the flour and brown sugar until pea size crumbs form, sprinkle on top before baking. It gives a nice crunch but the cake is great without it too.

How long does the loaf keep and can I freeze it?

Store it covered at room temp for up to 2 days or in the fridge up to 5 days. Freeze fully cooled slices wrapped well for up to 3 months. Thaw at room temp or warm a slice in the oven or microwave.

Can I make this as muffins or use a different pan?

Yes. For muffins, fill cups about 3 quarters full and bake about 18 to 22 minutes. For a standard 9 by 5 loaf pan plan on about 50 to 60 minutes; check doneness with a toothpick in the center, it should come out with a few moist crumbs not wet batter.

Apple Cinnamon Loaf Cake Recipe Substitutions and Variations

All-purpose flour, swap ideas: use whole wheat pastry flour 1:1 for a nuttier, slightly denser loaf (if batter seems stiff add 1 to 2 tbsp milk); or use cake flour 1:1 for a lighter crumb; for gluten free, try a cup-for-cup GF blend that contains xanthan gum, same volume.
Unsalted butter, melted and cooled: replace with a neutral oil like vegetable or canola, but use about 3/4 the butter volume (so for 1/2 cup butter use ~6 tbsp oil) for similar moisture; or for lower fat, swap half the butter with unsweetened applesauce 1:1, full swap works too but cake will be less rich.
Plain Greek yogurt or sour cream: use buttermilk 1:1 for the same tang and tenderness; or make a quick sour milk by mixing 1/2 cup milk with 1/2 tbsp lemon juice or vinegar, let sit 5 minutes; dairy free option, use coconut yogurt 1:1.
Apples, options: swap in peeled diced pears, same volume, they bake similarly; or use grated apple for more even, tender texture; if you want no chunks, replace the 2 cups diced apples with about 1 cup unsweetened applesauce to keep loaf moist.

Pro Tips

– Let the melted butter cool until just warm before adding the eggs, and make sure the eggs and yogurt are closer to room temp. Hot butter can “cook” the eggs and give a curdled batter, while room temp ingredients blend more smoothly.

– After tossing the diced apples with sugar and cinnamon, let them sit 10 to 15 minutes, then pat off any excess liquid with a paper towel. That little step keeps the loaf from turning soggy and helps the apple pieces stay suspended instead of sinking.

– Be gentle when combining dry and wet. Fold with a spatula just until you don’t see streaks of flour. A few small lumps are fine. Overmixing makes the crumb tough.

– Watch the top near the end of baking and tent loosely with foil if it’s browning too fast. If you want an even moister loaf, brush the warm top with a thin simple syrup or a little melted butter right after it comes out of the oven.

Apple Cinnamon Loaf Cake Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I share an Apple Tea Bread that tucks diced apples in cinnamon sugar into a quick pantry-friendly loaf, ideal for a Thanksgiving table, a casual brunch, or paired with a cup of tea.

Servings

servings

Calories

447

kcal

Equipment: 1. 9×5 inch loaf pan, greased and lined with parchment paper
2. Mixing bowls — one large and one medium
3. Whisk and rubber spatula (plus a spoon for folding)
4. Measuring cups and measuring spoons
5. Vegetable peeler, sharp knife and cutting board
6. Small bowl for tossing/macerating the apples
7. Offset spatula or spoon to smooth the batter on top
8. Fork or pastry cutter for the crumb topping
9. Wire cooling rack for finishing the loaf

Ingredients

2 cups (250 g) all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp fine salt
1 1/2 tsp ground cinnamon
1/4 tsp ground nutmeg (optional)
1/2 cup (115 g) unsalted butter, melted and cooled
3/4 cup (150 g) granulated sugar
1/4 cup (50 g) packed light brown sugar
2 large eggs room temp
1 tsp vanilla extract
1/2 cup (120 g) plain Greek yogurt or sour cream
2 medium apples (about 2 cups) peeled and diced
1 tbsp granulated sugar + 1 tsp ground cinnamon (for the apples)
Optional crumb topping: 1/3 cup packed brown sugar, 1/4 cup all-purpose flour, 3 tbsp cold unsalted butter, 1 tsp ground cinnamon

Directions

Preheat oven to 350 F (175 C). Grease a 9×5 inch loaf pan and line with parchment or dust with flour so the cake comes out easy.
Peel and dice the 2 medium apples into about 1/2 inch pieces, then toss them in a small bowl with 1 tbsp granulated sugar and 1 tsp ground cinnamon; set aside so they macerate a bit.
In a medium bowl whisk together 2 cups (250 g) all purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp fine salt, 1 1/2 tsp ground cinnamon and 1/4 tsp ground nutmeg if using.
In a large bowl whisk the wet: 1/2 cup (115 g) melted and cooled unsalted butter with 3/4 cup (150 g) granulated sugar and 1/4 cup (50 g) packed light brown sugar until mostly smooth, then add 2 large room temp eggs, 1 tsp vanilla extract and 1/2 cup (120 g) plain Greek yogurt or sour cream, whisk until blended.
Pour the dry ingredients into the wet and stir with a spatula just until combined; batter will be thick, don't overmix or you'll make it tough.
Gently fold the cinnamon coated diced apples into the batter until evenly distributed, scrape batter into prepared pan and smooth the top with an offset spatula or spoon.
If using the crumb topping mix 1/3 cup packed brown sugar, 1/4 cup all purpose flour, 3 tbsp cold unsalted butter (cut into pieces) and 1 tsp ground cinnamon; rub with your fingers or use a fork until you have coarse crumbs, then sprinkle evenly over the batter.
Bake at 350 F for about 50 to 60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. If the top browns too fast after 35 minutes tent loosely with foil.
Let the loaf cool in the pan for 10 to 15 minutes, then lift out using the parchment and finish cooling on a wire rack at least 30 to 45 minutes before slicing. It's tempting to cut it hot but wait a little, texture firms up and slices cleaner.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.