Easy Apple Cinnamon Loaf Cake (Cozy Fall Fav!)
Developed and tested by Robyn Conley Downs
on Sep 17, 2025 
This moist apple cinnamon loaf cake is soft, warmly spiced, and filled with little bites of tender apple that stay suspended in the batter thanks to a quick cinnamon-sugar toss. Applesauce and oil keep it extra moist, and everything comes together with no mixer in one-bowl for a feel-good bake you’ll want on repeat!
5 star review
“Absolutely loved this recipe! It was so delicious and it’s always nice to be able to make something with ingredients you mostly have on hand. The glaze on the top is delicious and you definitely shouldn’t skip it! We will be making this and taking it to our neighbors as a fall treat ◡̈ ”
– B.T.
Cinnamon & Apple Loaf = Coziest Fall Bake!
I created this apple loaf cake when I was craving something cozy and fall-ish, but didn’t want to mess with a big project or overly sweet bake. So of course, I kept it simple as I always do: just one-bowl, a quick cinnamon-sugar toss for the apples to keep them from sinking, and a short list of pantry staples like brown sugar, applesauce, and oil. The result is so moist, soft, tender, warmly spiced, annnnnnnd full of little bites of apple in every slice. It’s giving apple fritter vibes, but without the frying or mess!
For this apple bread I kept things as low-effort as possible with zero fancy equipment, which is the same easy method I lean on for my cozy pumpkin loaf, or basically anytime I want something that feels homemade but doesn’t turn my kitchen upside down (f you know what I mean). It’s the kind of quick bread you can throw together on a Sunday and snack on all week because it’s easy enough to bake without overthinking, and satisfying enough to keep making again. And again. And again. 😊
Welcome to My Kitchen! Let’s Bake Apple Quick Bread
A Few Testing Notes for the Perfect Cinnamon and Apple Loaf
- I recommend chopping the apples into small, even ½-inch pieces, which helps them stay suspended in the batter instead of sinking to the bottom.
- Be sure to check the loaf around the 35-minute mark and then loosely covering it with foil if the top starts browning too quickly.
- Let the loaf cake cool completely before slicing (I know it’s hard, but trust me!). It’s extra moist from the applesauce and sets up better once it’s cooled.
- If you want a try apple fritter experience, double the glaze and douse the top while it’s still warm, then allow to cool for the ultimate fall treat.
Easy Apple Cinnamon Loaf Cake (Cozy Fall Fav!)
Ingredients
- ½ cup packed brown sugar (100g)
- 2 large eggs
- ½ cup neutral oil, such as avocado or canola (120ml)
- ⅔ cup unsweetened applesauce (160g)
- 1 teaspoon vanilla extract
- ¾ teaspoon kosher salt
- 1½ teaspoons ground cinnamon
- 1½ cups all-purpose flour (160g)
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- 1½ cups sweet-tart apple (such as Honeycrisp or Pink Lady), peeled and finely chopped (½-inch pieces) (180g)
- 1 tablespoon granulated sugar, for coating apples (12g)
- ½ teaspoon ground cinnamon, for coating apples
Apple Cider Glaze (Optional)
- ½ cup powdered sugar (60g)
- 1-2 tablespoons apple cider
Equipment
Instructions
For the Apple Cinnamon Loaf Cake
- Preheat & Prep: Preheat the oven to 350°F. Grease a 9×5-inch heavy duty metal loaf pan and line with parchment paper, leaving a slight overhang for easy removal.
- Make the Batter: In a large bowl, whisk together the brown sugar and eggs until pale and foamy, about 1 minute. Add the oil, applesauce, vanilla, salt, and cinnamon. Whisk until smooth. Sprinkle the flour, baking powder, and baking soda over the top. Stir with a spatula until just combined.
- Prepare the Apples: In a small bowl, toss the chopped apples with the granulated sugar and ½ teaspoon cinnamon until evenly coated. Fold the apple mixture into the batter. Pour into the prepared pan and smooth the top.
- Bake & Cool: Bake for 45-55 minutes, or until puffed, golden, and a tester inserted in the center comes out clean or with a few moist crumbs. Let cool in the pan for 20 minutes, then use the parchment to lift it out and cool completely before slicing.
For the Apple Cider Glaze
- Make the Glaze: In a small bowl, whisk together the powdered sugar and 1 tablespoon apple cider. Add more cider a few drops at a time until the glaze is smooth and pourable. Stir in a pinch of cinnamon if you want a little extra cinnamon flavor.
- Glaze: Let the loaf cool completely, then drizzle the top with the apple cider glaze. Allow glaze to set for 10-15 minutes before slicing.
Notes
- In testing, I found that peeling the apples gave the best texture, as the pieces stayed soft and tender without any chewy skin getting in the way.
Can GF flour be substituted?
Hi Susan, I have tested it with 1:1” or “measure for measure,” such as Bob’s Red Mill Gluten Free 1-to-1 Baking Flour or King Arthur Measure for Measure Flour. These blends are designed to replicate the structure and texture of regular flour in traditional recipes so be to check that your blend includes xanthan gum. The batter may look slightly thicker, and the baked loaf might need a few extra minutes in the oven to fully set, start checking at the lower end of the bake time and continue baking until a toothpick inserted in the center comes out clean or with just a few crumbs. As with all gluten-free baked goods, letting the loaf cool completely before slicing will give you the best structure and texture. And be really careful not to over-mix, since it can get gummy. If you give it a try let me know how it turns out!
This is super delicious even with the modifications I had to make nutritionally. I used monkfruit/allulose blend for the granulated and brown sugars, used just 2 Tbsp. canola oil and 6 Tbsp. of nonfat Greek yogurt, and gluten free 1:1 flour. Mine was done in 45 minutes, and I didn’t use the glaze. It is reminiscent of an apple fritter, just without all the fat and sugar! I used Pink Lady apples, peeled, and it was nice that they didn’t sink to the bottom of the loaf. I will definitely make this again, and might try upping the cinnamon a little, or using apple pie spice. Thanks for the great recipe!
Rene, wow, thanks so much for your tips, I hadn’t tested it with monkfruit, so I’m sure your substitutions will be helpful to others! Thanks for sharing your notes and for leaving a reivew!
Delicious! Used coconut sugar in the bread and turned out great. Huge hit with the whole family. Also baked this in a glass pan and needed 50 minutes before it was done. Will definitely be making again.
Evie, so happy to hear this one was a hit, and great tips on baking in a glass pan and subbing coconut sugar – super helpful. Thanks so much for sharing your notes and for leaving a review!
Absolutely loved this recipe! My 4 year old had a great time measuring and helping out with this one. It was so delicious and it’s always nice to be able to make something with ingredients you mostly have on hand. The glaze on the top is delicious and you definitely shouldn’t skip it! We will be making this and taking it to our neighbors as a fall treat ◡̈
Yay, so happy to hear you enjoyed and such a great idea to gift as well. Thanks so much for sharing your thoughts and for leaving a review!
The loaf was wonderful it was moist and soft it tasted just like I thought it would
I’m so happy to hear this, Lynne! Thanks so much for sharing your thoughts and for leaving a review!
Excellent 👌
Diana, yay, so happy to hear you enjoyed this one, thanks for sharing your review!