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A perfectly sliced loaf of Cinnamon Apple Quick Bread with Apple Cider Glaze rests on a wooden board, showcasing its tender, fruit-speckled interior.

Cinnamon Apple Quick Bread with Apple Cider Glaze

This moist and flavorful quick bread is packed with warm cinnamon and sweet diced apples, then finished with a vibrant apple cider glaze. It's perfect for breakfast, brunch, or a comforting dessert.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Cinnamon Apple Quick Bread
  • 1 3/4 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg optional, but recommended
  • 1/2 tsp salt
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1/2 cup unsalted butter melted and cooled slightly
  • 1 large egg room temperature
  • 1/2 cup buttermilk or milk with 1/2 tsp lemon juice/vinegar, let sit 5 mins
  • 1 tsp vanilla extract
  • 1 1/2 cup apples peeled, cored, and finely diced (about 2 medium apples, e.g., Honeycrisp, Granny Smith)
  • 1 tbsp all-purpose flour for tossing with apples
For the Apple Cider Glaze
  • 1 cup powdered sugar
  • 2-3 tbsp apple cider or apple juice
  • 1/4 tsp vanilla extract optional

Equipment

  • 9x5 inch Loaf Pan
  • Large Mixing Bowl
  • Medium Mixing Bowl
  • Whisk
  • Rubber Spatula
  • Wire Rack

Method
 

Prepare the Quick Bread
  1. Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan, or line with parchment paper leaving an overhang on the sides.
  2. In a large mixing bowl, whisk together the 1 3/4 cups all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg (if using), and salt. Set aside.
  3. In a separate medium bowl, whisk together the granulated sugar, brown sugar, melted butter, egg, buttermilk, and 1 teaspoon vanilla extract until well combined.
  4. Pour the wet ingredients into the dry ingredients. Stir with a rubber spatula just until no streaks of flour remain. Be careful not to overmix, as this can lead to a tough bread.
  5. In a small bowl, toss the diced apples with 1 tablespoon of flour. This helps prevent the apples from sinking to the bottom of the bread.
  6. Gently fold the floured apples into the batter.
  7. Pour the batter into the prepared loaf pan and spread evenly.
  8. Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. If the top starts to brown too quickly, you can tent it loosely with aluminum foil for the last 15-20 minutes of baking.
  9. Remove the bread from the oven and let it cool in the pan on a wire rack for 10-15 minutes before carefully removing it from the pan to cool completely on the wire rack. The bread should be mostly cool before glazing.
Make the Apple Cider Glaze
  1. In a small bowl, whisk together the powdered sugar, 2 tablespoons of apple cider, and 1/4 teaspoon vanilla extract (if using) until smooth. If the glaze is too thick, add more apple cider 1/2 teaspoon at a time until you reach your desired drizzling consistency. If it's too thin, add a little more powdered sugar.
  2. Once the bread is cool, drizzle the apple cider glaze generously over the top. Allow the glaze to set for about 10-15 minutes before slicing and serving.

Notes

For best results, make sure your butter is melted but not hot, and your egg and buttermilk are at room temperature. This helps the ingredients combine smoothly and results in a more even texture. This quick bread can be stored at room temperature, covered, for up to 3-4 days, or in the refrigerator for up to a week. You can also freeze slices for up to 2-3 months.