Crispy Cinnamon Apple Bread – Better Than Store-Bought
Crispy Cinnamon Apple Bread is a fall favorite that’s better than store-bought. After making this many times, I’ve discovered the trick to a perfect crust. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Air Fryer Cinnamon Apple Rings and The Best Buttery Soft Pretzel Bites.
Why This Crispy Cinnamon Apple Bread – Better Than Store-Bought Is Pure Comfort
- Perfectly spiced with cinnamon and warm fall flavors
- Crispy exterior and soft, moist interior
- Easy to make and perfect for breakfast or snacking
What You'll Need for Crispy Cinnamon Apple Bread – Better Than Store-Bought
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- All-purpose flour
- Granulated sugar
- Light brown sugar
- Baking powder
- Salt
- Eggs
- Vegetable oil
- Vanilla extract
- Apples
- Cinnamon
- Ground cinnamon
- Nutmeg
- Salt
- Vanilla extract
- Optional: Powdered sugar
- Optional: Cinnamon sugar
📝 Ingredient Notes
- Apples: Use a mix of sweet and tart apples for the best flavor.
🛒 Tools & Equipment I Recommend
- KitchenAid Stand Mixer — Makes mixing batter a breeze → See on Amazon
- Loaf Pan — Ensures even baking and a perfect shape → See on Amazon
How to Make Crispy Cinnamon Apple Bread – Better Than Store-Bought
- Prepare apples: Peel, core, and grate 2 medium apples. Set aside.
- Mix dry ingredients: In a large bowl, combine flour, sugars, baking powder, cinnamon, nutmeg, and salt.
- Mix wet ingredients: In another bowl, whisk together eggs, oil, and vanilla extract.
- Combine ingredients: Add wet ingredients to dry ingredients and mix until just combined. Fold in grated apples.
- Bake: Pour batter into a greased loaf pan and bake at 350°F (175°C) for 50-60 minutes, or until a toothpick inserted comes out clean.
- Cool and serve: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving.
Cook's Tips for Perfect Crispy Cinnamon Apple Bread – Better Than Store-Bought
- Common mistake and fix: Don't overmix the batter. This can lead to a tough, dense bread. Mix until just combined.
- Substitution: You can substitute the apples with grated zucchini or carrots for a different twist.
- Make-ahead: This bread can be made ahead and frozen for up to 3 months. Thaw at room temperature before serving.
Storing & Reheating Crispy Cinnamon Apple Bread – Better Than Store-Bought
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container at room temperature for up to 5 days. Make-ahead tip: Yes, this bread can be made ahead and frozen.
Freezing Crispy Cinnamon Apple Bread – Better Than Store-Bought
Freeze for up to 3 months. Thaw at room temperature before serving.
How to Reheat Without Drying It Out
Oven: No need to reheat. This bread is best served at room temperature. Microwave: Not recommended. Microwaving can make the bread soggy.
Recipe Notes
- Chef tip: For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend.
- Best substitution: Substitute the apples with grated zucchini or carrots for a different twist.
- Make-ahead: This bread can be made ahead and frozen for up to 3 months. Thaw at room temperature before serving.
- Scaling: This recipe can be doubled to make two loaves.
- Troubleshooting: If the bread is browning too quickly, tent the pan with aluminum foil.
Want to level up this recipe?
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Crispy Cinnamon Apple Bread – Better Than Store-Bought
Ingredients
Main Ingredients
- All-purpose flour
- Granulated sugar
- Light brown sugar
- Baking powder
- Salt
- Eggs
- Vegetable oil
- Vanilla extract
- Apples
- Cinnamon
Seasonings
- Ground cinnamon
- Nutmeg
- Salt
- Vanilla extract
Optional Toppings
- Powdered sugar
- Cinnamon sugar
Instructions
- Prepare apples: Peel, core, and grate 2 medium apples. Set aside.
- Mix dry ingredients: In a large bowl, combine flour, sugars, baking powder, cinnamon, nutmeg, and salt.
- Mix wet ingredients: In another bowl, whisk together eggs, oil, and vanilla extract.
- Combine ingredients: Add wet ingredients to dry ingredients and mix until just combined. Fold in grated apples.
- Bake: Pour batter into a greased loaf pan and bake at 350°F (175°C) for 50-60 minutes, or until a toothpick inserted comes out clean.
- Cool and serve: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving.
Notes
- Chef tip: For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend.
- Best substitution: Substitute the apples with grated zucchini or carrots for a different twist.
- Make-ahead: This bread can be made ahead and frozen for up to 3 months. Thaw at room temperature before serving.
- Scaling: This recipe can be doubled to make two loaves.
- Troubleshooting: If the bread is browning too quickly, tent the pan with aluminum foil.
Storage
- Fridge: Store in an airtight container at room temperature for up to 5 days.
- Freezer: Freeze for up to 3 months. Thaw at room temperature before serving.
- Oven reheat: No need to reheat. This bread is best served at room temperature.
- Microwave reheat: Not recommended. Microwaving can make the bread soggy.
- Make ahead: Yes, this bread can be made ahead and frozen.
Nutrition Per Serving
- Calories: 290
- Protein: 4g
- Fat: 10g
- Carbs: 48g
- Fiber: 2g
- Sugar: 24g
- Sodium: 220mg
- Cholesterol: 50mg
- Sat. Fat: 1.5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Cinnamon Apple Bread – Better Than Store-Bought FAQs
Yes, this bread can be made ahead and frozen for up to 3 months. Thaw at room temperature before serving.
This could be due to overbaking or overmixing the batter. Make sure to check the bread with a toothpick and mix until just combined.
Yes, you can use any type of apple you prefer. A mix of sweet and tart apples works best.
Store in an airtight container at room temperature for up to 5 days.
No, this recipe contains all-purpose flour. For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend.
A Warm Final Note
I can’t wait for you to try Crispy Cinnamon Apple Bread – Better Than Store-Bought and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
