Apple Cinnamon Loaf Cake

Here is a soft, moist Apple Cinnamon Loaf Cake with full details and clear step-by-step directions. This loaf is tender, lightly spiced, and packed with apple flavor—perfect for breakfast or dessert.

Prep Time

20 minutes

Bake Time

55–65 minutes

Total Time

About 1 hour 25 minutes

Yield

1 loaf (9 × 5-inch pan)

Ingredients

Apple Mixture

2 medium apples (about 2 cups), peeled and diced small
(Granny Smith or Honeycrisp work best)
1 tablespoon granulated sugar
½ teaspoon ground cinnamon

Wet Ingredients

½ cup (115 g) unsalted butter, melted and cooled
(or ½ cup vegetable oil)
¾ cup (150 g) granulated sugar
(or ½ cup white + ¼ cup brown sugar)
2 large eggs, room temperature
½ cup (120 ml) milk or buttermilk
1 teaspoon vanilla extract

Dry Ingredients

2 cups (250 g) all-purpose flour
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1½ teaspoons ground cinnamon

Step-by-Step Directions

Step 1: Prepare the Oven and Pan

Preheat oven to 350°F (175°C).
Grease a 9 × 5-inch loaf pan.
Line with parchment paper or dust lightly with flour.

Step 2: Prepare the Apples

Peel, core, and dice apples into small pieces.
Place apples in a bowl.
Toss with 1 tablespoon sugar and ½ teaspoon cinnamon.
Set aside to release natural juices.

Step 3: Mix the Wet Ingredients

In a large bowl, whisk melted butter and sugar until smooth.
Add eggs one at a time, mixing well after each.
Stir in milk and vanilla extract until fully combined.

Step 4: Combine the Dry Ingredients

In a separate bowl, whisk together:
- Flour
- Baking powder
- Baking soda
- Salt
- Cinnamon
Whisk thoroughly to evenly distribute leavening.

Step 5: Mix Batter

Gradually add dry ingredients to wet ingredients.
Gently fold with a spatula until just combined.
Do not overmix; batter should be thick but smooth.

Step 6: Fold in Apples

Gently fold the prepared apple mixture into the batter.
Ensure apples are evenly distributed.

Step 7: Fill Pan

Pour batter into prepared loaf pan.
Smooth the top with a spatula.
Tap pan gently on counter to release air bubbles.

Step 8: Bake

Place pan in center of oven.
Bake for 55–65 minutes.
Check doneness by inserting a toothpick into the center.
- It should come out clean or with a few moist crumbs.
If top browns too quickly, loosely cover with foil during the last 10–15 minutes.

Step 9: Cool

Remove loaf from oven.
Cool in pan for 10–15 minutes.
Transfer to a wire rack to cool completely before slicing.

Storage

Room temperature: up to 3 days, wrapped well
Refrigerator: up to 7 days
Freezer: up to 3 months (slice before freezing)

Optional Add-Ins

½ cup chopped walnuts or pecans
½ cup raisins
Cinnamon sugar topping
Simple vanilla glaze

Tips for Best Results

Dice apples small for even baking.
Buttermilk gives a softer crumb than regular milk.
Do not overmix to keep the loaf light and tender.