This delicious Apple Cinnamon Loaf is packed full of seasonal flavours. A quick bread made with pantry staples and diced apples tossed in cinnamon sugar for the perfect fall treat. A great loaf to add to a Thanksgiving table, a brunch any day of the week or just to enjoy with a cup of tea!

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Loaf Cakes are one of my favourite type of cakes to make. They are generally easy to make, there is no decorating required and you can eat them for Breakfast! For this loaf, I took inspiration of a childhood cinnamon loaf we used to enjoy, my Chocolate Chip Loaf Cake and my Apple Cinnamon Strudel Muffins. I played around with those three recipes and came up with this amazing loaf!

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What is this Apple Cinnamon Loaf Like

• Difficulty – This recipe is pretty easy to make and uses basic pantry staples plus apples. It comes together pretty quickly and bakes in about one hour.
• Taste – Just as the recipe states, it’s tastes just like apples and cinnamon. If you’ve had a chance to try out the Apple Cinnamon Strudel Muffins, these are a like their cousin! One of things that makes this loaf so great, is tossing the apples in a brown sugar and cinnamon mixture before adding them to the cake. A game changer! It’s soft, moist and holds it shape when sliced.
• Serving – This recipes makes one loaf cake which you should get between 8 – 10 servings.

Check out more Delicious Apple Desserts for Fall!

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Ingredients

• Flour – This recipe uses all purpose flour.
• Spices – I used ground cinnamon in the cake batter as well as in the cinnamon mixture for the apples.
• Baking powder – Baking powder is used as a rising agent for the loaf.
• Baking Soda – Baking soda is also used as a rising agent in this loaf.
• Salt – Regular table salt helps enhance the flavours.
• Butter – I used unsalted butter at room temperature.
• Sugar – Granulated white sugar is used in the loaf.
• Eggs – 2 large eggs at room temperature.
• Vanilla – Vanilla extract enhances flavours in this cake.
• Milk – I used buttermilk which is richer than regular milk.
• Apples – I used two medium sized apples. They were peeled, cored and cut into about 1/2 inch pieces.
• Brown sugar – Brown sugar is used in coating the apples in the cinnamon sugar mixture.

NOTE, The full recipe and instructions can be found in the recipe card at the end of the post.

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Instructions

1. Preheat oven – Grease and line with parchment paper a 9 x 4 inch baking tin. Preheat oven to 350 degrees f/180 degrees c.
2. Combine dry ingredients – In a medium bowl, combine the flour, baking powder, baking soda, salt and ground cinnamon. Whisk to combine and set aside.
3. Mix, butter, sugar, eggs and vanilla – In a large mixing bowl, add the butter and granulated white sugar. Mix on high speed until light and fluffy about 3 minutes. Add the eggs, one at a time, mixing well after each addition. Whisk in the vanilla extract.
4. Combine dry and wet ingredients – Add half of the flour mixture to the batter and fold in until just combined. Add all the buttermilk and mix in until combined, about 30 seconds. Fold in remaining flour until just combined. Don’t over mix.
5. Make apple mixture – In a small bowl, combine the apples with brown sugar and remaining tablespoon of cinnamon. Toss to completely combine.
6. Assemble loaf – Pour half of the batter into the prepared loaf tin. Evenly sprinkle over half of the apples. Use a knife to gently swirl into the top of the batter. Pour over remaining batter. Sprinkle over remaining apples and gently swirl into batter with a knife.
7. Bake – Bake between 55 – 65 minutes. Place a sheet of aluminium foil over the cake at 30 minutes to prevent it from browning too quickly.
8. Cool – Remove from oven and place on a cooling rack for about 10 minutes. Remove from pan and place loaf on a cooling rack. Leave to cool.
9. Serve – Cut in slices and serve when cooled.

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Recipe Tips

• Evenly dice the apples – It’s important that you dice the apples the same size so they all fully cook and are soft.
• Cover with foil – This is a very dense loaf and takes quite a while to bake. I find it’s best to cover it with foil about half way through baking so it doesn’t brown too much on top.
• Don’t over bake the cake – Remember all ovens are different. When a toothpick inserted into the center comes out clean, the cake is baked. Loaf cakes vary in baking time between 45 minutes up to 60 minutes.
• Allow to cool before cutting – If you cut the cake when it’s hot, it will be difficult and the cake may crumble apart. It’s best to let it cool down before cutting into it.

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Substitutions

• Buttermilk – You can use whole milk, sour cream or even Greek yogurt in this cake. Results will vary slightly but it will still work great.
• Apples – For a slightly different flavour, you could use diced pears, peaches or plums.

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Serving and Storage

This is a great loaf to serve at a Brunch or to add to a Thanksgiving buffet this fall. You can slice it up and serve it with butter and honey, delicious. Alternatively, you can dress it up for dessert with fresh whipped cream and Homemade Caramel Sauce. A perfect fall treat.

Store on the counter in an airtight container up to two days. In the fridge for about five days. And you can even wrap it and keep in stored in the freezer for about two months.

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Frequently Asked Questions

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