This Apple Cinnamon Loaf Cake is delicious and full of classic autumn flavors. Tender apple pieces and warm spices combine in a simple quick bread perfect for breakfast or an afternoon snack.
November is here, and before the rush of winter recipes begins, enjoy one last autumn favorite. This Apple Cinnamon Loaf Cake brings together all the cozy tastes of the season in an easy quick bread. With tender chunks of apple and a warm spice blend, it’s a comforting loaf that works well for breakfast, brunch, or as a satisfying snack.
This loaf is a fall-style, apple-filled quick bread—soft, tender, and wonderfully flavored with cinnamon and nutmeg. If you prefer, pears would be an excellent substitution for apples, offering a slightly different but equally delicious variation. The texture is plush and moist, making each slice a comforting bite of autumn.
This loaf captures autumn in a pan: sweet caramelized apples folded into a cinnamon-spiced batter and finished with a light apple-glaze. It’s a simple recipe that rewards you with lovely flavor and tender crumb.
Apple Cinnamon Loaf Cake
Ingredients
- For the apples
- 2 apples peeled and diced (about 3 cups)
- ⅓ cup sugar
- 1-2 tablespoon water
- For the cake batter
- 1 cup unsalted butter (2 sticks), at room temperature
- 2 cups all-purpose flour
- 1 cup whole wheat pastry flour
- 2 ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon freshly grated nutmeg
- 1 teaspoon salt
- 1 ¾ cup packed light brown sugar
- 3 eggs
- ½ cup whole milk
- Note: You can use all-purpose flour for the full amount if preferred.
- For the glaze
- ½ cup powdered sugar
- 1-2 tablespoon apple juice
Instructions
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Preheat the oven to 350°F (175°C).
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Butter and flour two loaf pans, tapping out any excess flour.
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In a medium nonstick pot over medium-high heat, combine the diced apples, sugar, and water.
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Cook, covered and stirring occasionally, until the apples soften, about 15 minutes. Remove from heat and let cool.
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In a medium bowl, whisk together the flours, baking powder, baking soda, cinnamon, nutmeg, and salt. In a stand mixer bowl, beat the butter and brown sugar until pale and fluffy, about 4 minutes.
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Add the eggs one at a time, beating after each until incorporated.
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Add the dry ingredients in three additions, alternating with the milk, beginning and ending with the dry ingredients.
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Fold in the caramelized apples until evenly distributed.
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Divide the batter evenly between the prepared pans. Bake until deep golden brown and a toothpick inserted in the center comes out clean, about 50 minutes. If the top browns too quickly, tent with foil.
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Let the loaves cool in the pans before transferring to a wire rack or plate.
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Whisk the powdered sugar with apple juice to make a glaze. Drizzle over the cooled loaves before serving.
