There’s just something magical about the smell of bread baking in the oven, right? It’s the kind of aroma that makes everyone in the house pause mid-scroll, wander into the kitchen, and ask, “What’s in the oven?” And when that bread just so happens to taste like Apple Pie Bread… well, you just became everyone’s favorite person.
This is the kind of recipe that bridges the gap between breakfast and dessert — one of those bread recipes sweet enough for after dinner but totally justifiable with your morning coffee (IMO, that’s a win). It captures all the cozy nostalgia of homemade apple pies but in a simple loaf you can whip up without rolling out dough or making a lattice crust.
Let’s just say: if you love easy apple pie recipes but want something that doubles as a snack, breakfast, or even an edible hostess gift, this is it.
The Story Behind This Recipe
Every fall, I go through what I call my “apple phase.” I buy way too many at the orchard, and suddenly I’m finding ways to sneak them into every meal. That’s how this loaf was born — a blend of comfort food and practicality. Instead of making a full-on pie, I wanted something easy and foolproof — you know, one of those homemade bread recipes easy enough to make on a weeknight but impressive enough to share.
When I first tested this recipe, my kitchen smelled like cinnamon heaven. By the time it cooled, I had already planned to make a second loaf because the first one vanished in record time. Yes, it’s that good.
Why This Apple Pie Bread Is Irresistible
- Warm cinnamon-spice flavor – It’s like autumn baked into a loaf.
- Moist and soft crumb – Thanks to sour cream and juicy homemade apple chunks.
- Quick to make – No kneading, no yeast, no drama.
- Totally versatile – Breakfast? Snack? After-dinner dessert bread? Check, check, and check.
- Crowd-pleaser – Perfect for brunch tables, holiday spreads, and potlucks.
If you’ve been looking for easy bread recipes that feel like a hug in loaf form, this one belongs at the top of your list.
Ingredients You’ll Need (And Why They Matter)
- All-purpose flour – The base for our loaf, creating that soft and tender crumb.
- Baking soda & baking powder – Team rise-and-fluff.
- Salt – The little flavor booster that makes sweet taste sweeter.
- Ground cinnamon & nutmeg – The secret behind that classic apple pies filling flavor.
- Unsalted butter – Adds richness and that melt-in-your-mouth texture.
- Brown sugar & granulated sugar – A one-two punch of sweetness and caramel-y depth.
- Eggs – The glue that holds everything together.
- Vanilla extract – A must for baking, IMO.
- Sour cream – Keeps this loaf tender and moist (no sad dry slices here).
- Apples – Go for a mix of tart and sweet for balance.
- Optional nuts – Because a little crunch never hurt anyone.
- Cinnamon-sugar topping – The crispy crown jewel of this loaf.
How to Make Apple Pie Bread (Step-by-Step)
- Preheat & Prep
Heat the oven to 350°F. Grease or line a loaf pan with parchment paper. Future-you will thank you when it slides right out. - Mix the Dry Stuff
Whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg in a bowl. This keeps things airy and prevents clumps. - Cream Butter & Sugar
Beat butter, brown sugar, and white sugar until light and fluffy. (Yes, this step is worth the few extra minutes — it gives your bread lift!) - Add the Wet Ingredients
Crack in the eggs one at a time, then add sour cream and vanilla. Your batter should look smooth and luscious. - Combine Dry & Wet
Gently fold the dry mix into the wet until just combined. Don’t overmix unless you enjoy dense bread. - Fold in Apples & Nuts
Stir in your diced apples (and nuts if you’re feeling fancy). - Top It Off
Sprinkle the cinnamon-sugar mixture over the batter. It bakes into the most addictive crust. - Bake & Cool
Bake 55–65 minutes, until a toothpick comes out with just a few moist crumbs. Let it cool before slicing (if you can resist).
Pro Tips for the Perfect Loaf
- Mix apples into the batter gently so you don’t mash them.
- Use a mix of apple varieties (like Granny Smith + Honeycrisp) for flavor complexity.
- Cover loosely with foil if the top browns too fast.
- Cool completely before slicing for picture-perfect slices.
Fun Variations to Try
- Gluten-free version – Use a good 1:1 GF flour blend.
- Vegan version – Swap eggs with flax eggs, and butter with coconut oil.
- Spiced-up loaf – Add ground ginger or cardamom for a bakery-style twist.
- Fruit swap – Try pears, cranberries, or even diced peaches.
- Dessert version – Add chocolate chips for a sweet surprise.
How to Serve
This loaf is so versatile it practically deserves its own resume. Serve it warm with a pat of butter, with cream cheese for breakfast, or with a scoop of ice cream for dessert. It’s one of those homemade apple pies inspired treats that feels fancy without requiring a pie crust.
Storage & Leftovers
Here’s how to keep your loaf fresh and fabulous:
- Store at room temperature for up to 3 days (wrapped tightly).
- Refrigerate for up to a week if you prefer cold slices.
- Freeze individual slices so you can pull one out whenever the craving hits — just reheat in the toaster oven.
FAQs
Can I double the recipe?
Yes! Make two loaves and freeze one — future-you will be very happy.
Can I make muffins instead?
Absolutely. Just reduce baking time to around 18–22 minutes and check with a toothpick.
What kind of apples are best?
A mix of sweet and tart gives you the best balance — think Granny Smith, Fuji, or Honeycrisp.
Can I skip the cinnamon sugar topping?
Technically yes, but why would you? It’s the best part.
Final Bite
This apple pie bread isn’t just another fall bake — it’s a memory-maker. It’s the perfect example of easy bread recipes that feel special without the fuss. Whether you’re serving it for brunch, dessert, or just sneaking a slice over the sink (no judgment), it’s guaranteed to bring a little joy to your day.
So grab those apples and preheat that oven — because this is one of those new healthy recipes for dinner that doubles as dessert, triples as breakfast, and never disappoints.
Print
Cozy Apple Pie Bread | The Best Fall Dessert Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 20 minutes
- Yield: 1 loaf 1x
- Category: Dessert
Description
Think of this as apple pie’s cozy cousin — soft, moist, and bursting with warm cinnamon-spiced apples, perfect for breakfast, dessert, or anytime snacking.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup unsalted butter, softened
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 2 cups peeled, diced apples (about 2 medium)
- ½ cup chopped walnuts or pecans (optional)
- ¼ cup granulated sugar (for topping)
- 1 teaspoon ground cinnamon (for topping)
Instructions
- Heat Things Up
- Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan or line it with parchment paper so the bread pops right out later.
- Mix the Dry Stuff
- Grab a medium bowl and whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. This ensures everything is evenly distributed before it hits the wet ingredients.
- Creamy, Dreamy Base
- In a large bowl, beat the softened butter, brown sugar, and white sugar until the mixture is pale, fluffy, and slightly creamy — about 3 minutes with an electric mixer.
- Add the Good Stuff
- Beat in the eggs one at a time, then mix in the vanilla and sour cream until everything is smooth and luscious.
- Bring It Together
- Slowly add your dry mixture to the wet ingredients. Stir just until you stop seeing streaks of flour — no need to overmix (unless you’re into tough bread, which you’re not).
- Fold in Apples & Nuts
- Gently fold in the diced apples and nuts, if using. This step is where the magic happens — those apples will bake into little pockets of sweet, juicy goodness.
- Pan & Sprinkle
- Pour the batter into your loaf pan, smoothing out the top. Mix the topping sugar and cinnamon in a small bowl and sprinkle it all over the batter for that signature sweet, crunchy crust.
- Bake & Wait (the Hard Part)
- Bake for 55–65 minutes. Start checking around the 55-minute mark — a toothpick poked into the center should come out clean or with just a few moist crumbs. If the top is browning too quickly, tent loosely with foil.
- Cool & Slice
- Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Slice and enjoy warm or at room temperature.
Notes
- Mix of Apples: Use both sweet and tart apples for layers of flavor.
- No Overmixing: Stop as soon as everything is combined — this keeps the bread soft.
- Make It Ahead: This bread tastes even better the next day as the flavors mingle.
- Storing Your Bread: Keep leftover slices in an airtight container at room temperature for up to 3 days. For longer storage, wrap the loaf tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature or reheat slices in the microwave for a warm treat.
Nutrition
- Serving Size: 1 slice
- Calories: 250 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg
