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GF Gluten-Free VG Vegetarian

Cinnamon Swirl Apple Bread

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This Cinnamon Swirl Apple Bread recipe is speckled with fresh diced apples, swirled with cinnamon sugar and finished with a streusel crumb topping. Serve it warm with your favorite butter!

cut into apple cinnamon swirl bread

Why You’ll Love This Recipe

  • Puts good use of all those extra apples hanging about your kitchen
  • Apples and cinnamon are a match made in heaven
  • Make it gluten-full or dairy-free to suit your needs
  • Serve it as breakfast, afternoon snack or dessert

If you’re looking for a dairy-free recipe you can try these apple muffins. One of my favorites!

overhead view of hand pulling a sliced of apple bread with glaze

Oh I almost forgot about the cinnamon sugar oat crumble topping! It really adds a big flavor boost and a little bit of a crunchy top too. SO GOOD. 

Ingredients for Apple Cinnamon Bread

This recipe for apple bread is an easy, healthy recipe with pockets of fresh apple goodness and a gorgeous cinnamon swirl center.

The recipe requires some basic healthy pantry ingredients and kitchen staples.

Crumble topping ingredients

  • Butter – soften the butter on the kitchen counter for easier crumbling
  • Brown sugar – light or dark brown sugar both work. Use whichever version you have on hand.
  • Whole wheat white flour or 1:1 gluten free flour – the flour helps bind the sugar to the butter for all the more crumble goodness.
  • Rolled oats – I like the added texture of regular old-fashioned rolled oats versus instant or quick cooking, which are smaller in size.
  • Ground cinnamon – nothing beats the warming spice of cinnamon.

Cinnamon swirl

  • Cinnamon – a touch more cinnamon never hurt.
  • Brown sugar – for a moist and sweet swirled center.
crumble ingredients in bowls

Apple bread

  • 1:1 gluten free baking flour or whole wheat white flour – I tested this bread using regular flour and a 1:1 gluten-free flour blend and both turned out great with no noticeable texture differences.
  • Baking powder, baking soda and salt – for lift, texture and flavor.
  • Cinnamon and nutmeg – a burst of warming fall spices compliment the apple flavor. If you don’t love nutmeg, feel free to omit.
  • Applesauce – adds moisture without having to add too much oil.
  • Maple syrup – for robust sweetness and moisture.
  • Coconut or brown sugar – I like the subtle fruitiness of coconut sugar mixed into the bread batter, but more brown sugar never hurt either. The coconut sugar will make the loaf slightly less sweet.
  • Greek yogurt – the Greek yogurt helps keeps the bread moist but you should be able to sub a non-dairy yogurt if needed.
  • Egg – one whole egg helps bind the wet to the dry. I have had success with a flax egg in many of my other recipes, so you can try that too.
  • Oil – I prefer the sweet flavor of unrefined coconut oil, just make sure to melt and cool it before mixing in. Avocado oil is a great sub.
  • Vanilla Extract – a hint of vanilla essence brings out all the other sweet undertones.
  • Fresh apple – I like the super tart Granny smith, but any apple variety you have at home will do. Sweeter varieties like Gala, Honeycrisp, and Pink Lady would all work. Leave the skin on or peel before dicing, the choice is up to you.
ingredients in bowls for apple bread

Can I replace oil with applesauce in baking?

Applesauce can be used at a 1:1 ratio when swapping it for oil in baking. Just make sure to use unsweetened applesauce to keep the sweetness level the same.

How to Make Apple Bread

Preheat the oven, grease your loaf pan or line with parchment paper, and start with the cinnamon swirl center and streusel topping before moving on to the apple loaf cake batter.

Make the cinnamon swirl center

In a small bowl, combine cinnamon and brown sugar until evenly mixed together.

Prepare the streusel topping

In a medium bowl, mix together the softened butter, brown sugar, flour, rolled oats and cinnamon with your fingertips.

BAKING TIP: Using your fingertip prevents the butter from melting too much and gives you extra large crumble pieces.

Combine dry ingredients

In a medium bowl combine flour, baking soda, baking powder, salt, ground cinnamon and nutmeg; set aside.

Whisk wet ingredients

In a large bowl whisk together applesauce, maple syrup and sugar. Add in egg, Greek yogurt, oil and vanilla whisking again until smooth.

  • egg, yogurt and wet ingredients in white bowl, next to whisk, apples and flour bowl
  • diced apples in flour mixture next to whisk and towel

Make apple bread batter

Gently add dry ingredients to bowl of wet ingredients, stirring with large rubber spatula until almost combined. Fold in diced apples gently combining until dry flour is no longer visible.

Pour into loaf pan

Pour 1/2 of the batter into prepared loaf pan, sprinkle on the cinnamon-sugar mixture, then add the remaining batter. Use a butter knife to swirl the layers once in each direction to create a marble swirl. Top with streusel topping.

CRUMB TOPPING TIP: Gently press the crumble topping into the surface of the batter to ensure it adheres while baking.

crumble pressed into apple bread batter in loaf pan

Bake

Bake for 40 minutes uncovered, then add foil to top of loaf pan, baking for an additional 5-10 minutes, OR until inserted toothpick in center of loaf comes out with little to no crumbs.

Allow bread to cool in pan for 30 minutes before removing to cool on wire rack.

baked apple bread with crumble on top, next to knife and green apples

Optional: Drizzle with icing

Optionally, drizzle a water icing made with a few tablespoons of powdered sugar thinned out with 1-2 teaspoons water. Transfer bread to cutting board and slice with large knife.

Serving Suggestions

The apple cake is best served warmed with your favorite toppings – butter, coconut butter, cashew butter, almond butter or peanut butter.

How to Store

Store the apple cinnamon loaf in an airtight container on the kitchen counter for up to 3 days or in the fridge for up to 5 days. Warm it in the microwave just before serving.

To freeze, cool completely, wrap tightly in foil, then place in a plastic freezer storage bag and push out all the air. Label, date and freeze for up to 3 months. Thaw overnight on the kitchen counter when ready to enjoy.

sliced apple cinnamon swirl bread

More Apple Recipes You’ll Love:

If you make this Apple Cinnamon Swirl Bread recipe, be sure to leave a comment and review on the blog! I love hearing from you, and it helps others learn more about the recipe too! Xx Ashley

Print

Cinnamon Swirl Apple Bread

cut into apple cinnamon swirl bread
Print Recipe

★★★★★

5 from 2 reviews

This Apple Cinnamon Swirl Bread recipe is speckled with fresh diced apples, swirled with cinnamon sugar and finished with a streusel crumb topping. Serve it warm with your favorite butter!

  • Author: Ashley
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 12 1x
  • Category: Bread
  • Method: oven
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale

cinnamon swirl

  • 2 tsp ground cinnamon
  • 1/4 cup brown sugar

streusel topping

  • 2 TBSP softened butter
  • 3 TBSP brown sugar
  • 2.5 TBSP whole wheat white flour
  • 3 TBSP rolled oats
  • 1 tsp ground cinnamon

apple bread

  • 1 3/4 cups 1:1 gluten-free baking flour or whole wheat white flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 TBSP ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 cup applesauce
  • 1/4 cup maple syrup
  • 1/4 cup coconut or brown sugar
  • 1 large egg
  • 1/2 cup Greek yogurt (plain, vanilla, or 1 5.3oz container apple cinnamon works)
  • 1/4 cup oil (avocado, melted and cooled coconut*)
  • 1 tsp vanilla extract
  • 1 cup diced apple, equal to about 1 small-medium

Instructions

  1. Preheat oven to 350ºF and grease 9×5 loaf pan well, or line with parchment paper; set aside.
  2. Make the cinnamon swirl topping: in a small bowl combine cinnamon and sugar until evenly mixed together; set aside.
  3. Make the streusel topping: combine butter, brown sugar, flour, oats and cinnamon in a small bowl and mix together with your fingertips; set aside.
  4. In a medium bowl combine flour, baking soda, baking powder, salt, ground cinnamon and nutmeg; set aside.
  5. In a large bowl whisk together applesauce, maple syrup and sugar. Add in egg, Greek yogurt, oil and vanilla whisking again until smooth.
  6. Gently add dry ingredients to bowl of wet ingredients, stirring with large rubber spatula until almost combined. Fold in diced apples gently combining until dry flour is no longer visible.
  7. Pour 1/2 of the batter into prepared loaf pan, sprinkle on the cinnamon-sugar mixture, then add the remaining batter. Use a butter knife to swirl the layers once in each direction to create a marble swirl. Top with streusel topping, pressing in slightly.
  8. Bake for 40 minutes uncovered, then add foil to top of loaf pan, baking for an additional 5-10 minutes, OR until inserted toothpick in center of loaf comes out with little to no crumbs. Allow bread to cool in pan for 30 minutes before removing to cool on wire rack. Optionally, finish with a water icing by combining a few tablespoons powdered sugar with 1-2 teaspoons water.
  9. Transfer bread to cutting board and slice with large knife. Best served warmed with your favorite topping: butter, coconut butter, cashew butter or peanut butter. Enjoy!

Notes

Store in an airtight container on the kitchen counter for up to 3 days or in the fridge for up to 5 days.

To freeze, cool completely, wrap tightly in foil, then place in a plastic freezer storage bag and push out all the air. Label, date and freeze for up to 3 months. Thaw overnight on the kitchen counter when ready to enjoy.

Recipe adapted from my Healthy Apple Cinnamon Muffins 

Nutrition

  • Serving Size: 1 slice
  • Calories: 178
  • Sugar: 13g
  • Sodium: 258mg
  • Fat: 6g
  • Saturated Fat: 2
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 29g
  • Fiber: 2g
  • Protein: 2g
  • Cholesterol: 20mg

Keywords: cinnamon swirl bread, apple bread recipe, fall recipes, apple recipes

This post contains some affiliate links. Should you choose to purchase through said links, I will receive a small commission. Thank you for your support in helping keep Fit Mitten Kitchen up and running. 

About Ashley

"Ashley Walterhouse is the founder of Fit Mitten Kitchen, based in the Greater Lansing Area of Michigan, AKA “the Mitten.” Ashley grew up as a picky eater but later discovered that eating healthy was actually easy and fun. She started FMK in 2015 as a way to share her newfound love of developing healthier recipes for all to enjoy."

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  2. Mackenzie says

    How much greek yogurt is needed for the recipe? I see it in the post and subheader but not in the ingredients list!

    Reply

    • Ashley says

      Hi Mackenzie, thanks so much for letting me know! Don’t know how I missed that part, lol. I’ve updated the recipe page now 🙂 Thank you!

      Reply

  3. Cassie says

    I’m glad you found a positive light through the speeding ticket experience! If I was in your position, I honestly would have been devastated and spent the rest of the day beating myself up for it. I don’t think it’s something I should do, but I’m working on being more compassionate with myself! Anyways, this whole grain apple bread looks amazing! I LOVE the cinnamon swirl inside! I might try substituting the Greek yogurt for coconut yogurt, flaxmeal for eggs, and coconut oil for the butter!

    Reply

  5. Emily Swanson says

    Hmmm…. It totally depends on the day, but I’m usually an optimist. Remembering that whatever happens is what God has for me is always encouraging, and it alway reminds me to look on the bright side.

    I LOVE apple bread as much as pumpkin bread; it’s so fun seeing so many apple and pumpkin recipes this fall!

    Reply

  6. Hil says

    FYI the yogurt seems to be missing from the steps- luckily I remembered it from the instructions and just added it with the liquids. This turned out delicious! I was a little anxious because my batter was thick and I couldn’t really swirl in the cinnamon sugar mixture. However, I’m eating it for breakfast now and it’s perfect! Definitely on repeat this fall.

    Reply

    • Ashley says

      Hi there! Thanks so much for letting me know about the yogurt step! I have added/updated.
      And yes the batter should be pretty thick, and I did keep the cinnamon swirl mostly on top.

      I am really glad you enjoyed the recipe! Thanks so much for stopping by and leaving feedback!

      Reply

  7. Chandani says

    Hi,
    Can you please suggest a substitute for the egg? I have a friend who loves cinnamon but doesn’t eat egg.
    Thanks a lot, Chandani

    Reply

    • Ashley says

      Hi there! You can sub the egg by combining 1 TBS flaxseed meal + 3 TBS water – let sit for 3-4 minutes to gel up. And it can be used as a binder in place of the egg. Hope that helps!

      Reply

  8. CLAIRE says

    CAN I USE WHOLE WHEAT FLOUR INSTEAD OF WHOLE WHEAT WHITE FLOUR AND IF SO WHAT WOULD BE THE DIFFERENCE? LOVE TO TRY THIS RECIPE,

    Reply

    • Ashley says

      For best results it would be better to do half whole wheat, half all purpose if you have it. You can likely use all Whole wheat flour, it will just be more dense of a bread. I would also reduce just by 2 tablespoons. Hope that helps!

      Reply

  9. Emily Burgess says

    Oh. My. Goodness. This bread is heavenly! I will definitely be making it a few more times in the coming months!

    ★★★★★

    Reply