Cinnamon Apple Bread: Better Than Takeout

Cinnamon Apple Bread: Better Than Takeout – After making this many times, I’ve discovered the trick to the perfect apple-to-bread ratio. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Try this with my Homemade Blackberry Coconut Pink Drink and For a sweet twist, try these Banana Bread Brownies.

What You'll Need for Cinnamon Apple Bread: Better Than Takeout

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup sour cream
• 2 cups peeled and diced apples
• 1 tsp ground cinnamon
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground cloves
• Optional: Powdered sugar for dusting
• Optional: Whipped cream or vanilla ice cream for serving

How to Make Cinnamon Apple Bread: Better Than Takeout

1. Preheat oven: Preheat oven to 350°F (180°C). Grease a 9×5-inch loaf pan and set aside.
2. Cream butter and sugar: In a large bowl, cream together butter and sugar until light and fluffy.
3. Add eggs and vanilla: Beat in eggs, one at a time, then stir in vanilla extract.
4. Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and cloves.
5. Fold in dry ingredients: Gradually fold dry ingredients into wet ingredients, mixing just until combined.
6. Fold in apples and sour cream: Gently fold in diced apples and sour cream.
7. Bake: Pour batter into prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool and serve: Let cool in pan for 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving.

Storing & Reheating Cinnamon Apple Bread: Better Than Takeout

Short-Term Storage

Store in an airtight container in the fridge. Store in an airtight container at room temperature for up to 3 days. Make-ahead tip: Prepare the batter up to 1 day ahead. Store in the refrigerator and bake as directed.

Freezing Cinnamon Apple Bread: Better Than Takeout

Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

How to Reheat Without Drying It Out

Oven: Reheat slices in the oven at 350°F (180°C) for 5-10 minutes. Microwave: Reheat slices in the microwave for 15-20 seconds.

Recipe Notes

• Chef tip: For a healthier version, substitute half of the all-purpose flour with whole wheat flour.
• Best substitution: Substitute the sour cream with plain Greek yogurt for a lighter version.
• Make-ahead: Prepare the batter up to 1 day ahead. Store in the refrigerator and bake as directed.
• Scaling: This recipe can be halved or doubled depending on your needs.
• Troubleshooting: If the bread is browning too quickly, tent the pan with aluminum foil.

Cinnamon Apple Bread: Better Than Takeout

⏱

Prep

20 mins

🍳

Cook

50-60 mins

⏳

Total

1 hr 10 mins to 1 hr 20 mins

🍽

Serves

1 loaf

Ingredients

Main Ingredients

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup sour cream
• 2 cups peeled and diced apples
• 1 tsp ground cinnamon

Seasonings

• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground cloves

Optional Toppings

• Powdered sugar for dusting
• Whipped cream or vanilla ice cream for serving

Instructions

1. Preheat oven: Preheat oven to 350°F (180°C). Grease a 9×5-inch loaf pan and set aside.
2. Cream butter and sugar: In a large bowl, cream together butter and sugar until light and fluffy.
3. Add eggs and vanilla: Beat in eggs, one at a time, then stir in vanilla extract.
4. Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and cloves.
5. Fold in dry ingredients: Gradually fold dry ingredients into wet ingredients, mixing just until combined.
6. Fold in apples and sour cream: Gently fold in diced apples and sour cream.
7. Bake: Pour batter into prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool and serve: Let cool in pan for 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving.

Notes

• Chef tip: For a healthier version, substitute half of the all-purpose flour with whole wheat flour.
• Best substitution: Substitute the sour cream with plain Greek yogurt for a lighter version.
• Make-ahead: Prepare the batter up to 1 day ahead. Store in the refrigerator and bake as directed.
• Scaling: This recipe can be halved or doubled depending on your needs.
• Troubleshooting: If the bread is browning too quickly, tent the pan with aluminum foil.

Storage

• Fridge: Store in an airtight container at room temperature for up to 3 days.
• Freezer: Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
• Oven reheat: Reheat slices in the oven at 350°F (180°C) for 5-10 minutes.
• Microwave reheat: Reheat slices in the microwave for 15-20 seconds.
• Make ahead: Prepare the batter up to 1 day ahead. Store in the refrigerator and bake as directed.

Nutrition Per Serving

• Calories: 280
• Protein: 4g
• Fat: 10g
• Carbs: 45g
• Fiber: 2g
• Sugar: 25g
• Sodium: 220mg
• Cholesterol: 60mg
• Sat. Fat: 6g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Cinnamon Apple Bread: Better Than Takeout FAQs

A Warm Final Note

I can’t wait for you to try Cinnamon Apple Bread: Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!