Cinnamon Apple Quick Bread

Anyone who frequents this blog from time to time probably knows that we own a farmhouse in Umbria that we rent out to guests called Il Casale di Mele after our last name. Since Mele translates as “apples” in English, I am always on the lookout for delicious apple recipes that I can bake for our guests.

This is yet another one of those easy recipes I love that I can put together quickly and is moist and delicious. If I am baking this quick bread for guests, I often double the recipe and freeze one for later although if I do that I leave the cinnamon sugar topping off as it will get moist as it thaws. There is a fair amount of ground cinnamon in this recipe which I personally love, but feel free to decrease the amount of cinnamon if you are not as fond of cinnamon as I am.

Buon Appetito!
Deborah Mele 

Apple Cinnamon Quick Bread

Apple Cinnamon Quick Bread

Yield: Makes 1 (9 x 5 Inch) Loaf
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes

Cinnamon and apples are a great combination in this moist, easy quick bread.


  • 2 Cups All-purpose Flour
  • 1 Cup White Sugar
  • 2 Teaspoons Baking Powder
  • 2 Teaspoons Ground Cinnamon
  • 1 Teaspoon Salt
  • 1 Cup Buttermilk
  • 1/4 Cup Vegetable Oil
  • 2 Large Eggs
  • 1 Teaspoon Vanilla Extract
  • 2 Apples, Peeled, Cored, And Cut Into 1/2 Inch Dice

Topping: (Optional)

  • 3 Tablespoons White Sugar
  • 1 Teaspoon Ground Cinnamon


  1. Preheat the oven to 350 degrees F. and grease a 9 X 5 inch loaf pan.
  2. In a bowl, toss the diced apples with 1 teaspoon cinnamon and 1/4 cup sugar, and set aside.
  3. In a large bowl mix together the oil, buttermilk, eggs, and vanilla until smooth.
  4. Add the flour, baking powder, salt, remaining ground cinnamon and sugar.
  5. Beat until smooth, about 3 minutes.
  6. Add the diced apple pieces and gently fold into the batter.
  7. Pour the batter into the prepared pan and smooth the top.
  8. Mix together the sugar and cinnamon for the topping if using and sprinkle over the top of the loaf.
  9. Bake for about 50 minutes or until a cake tester come out cleanly.
  10. Cool to room temperature before slicing.

Did you make this recipe?

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  1. Hi Deborah, thank you for all the great recipes. I’m a big fan. Just checking if you think the recipe would work if I substituted half the all-purpose white flour with oat flour? Thank you

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