Apple Cinnamon Breakfast Loaf
Ingredients
Batter
- 2 large eggs
- ½ cup granulated sugar
- ⅓ cup neutral oil (vegetable or canola)
- ¼ cup milk
- 1¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 cup diced apples (peeled; Honeycrisp, Fuji, or Granny Smith)
Cinnamon Swirl (optional but recommended)
- 2 tablespoons brown sugar
- 1 teaspoon cinnamon
Glaze (optional, like the photo)
- ½ cup powdered sugar
- 1–2 tablespoons milk
- ¼ teaspoon vanilla
Instructions
1. Prep
- Preheat oven to 350°F (175°C)
- Grease a loaf pan or line with parchment paper
2. Mix Wet Ingredients
- In a large bowl, whisk:
- Eggs
- Granulated sugar
- Add oil and milk
- Whisk until smooth
3. Mix Dry Ingredients
- In another bowl, mix:
- Flour
- Baking powder
- Baking soda
- Cinnamon
- Salt
4. Combine
- Slowly add dry ingredients to wet ingredients
- Stir gently until just combined
- Fold in diced apples
Don’t overmix—this keeps the loaf soft
5. Cinnamon Swirl
- Mix brown sugar + cinnamon
- Pour half the batter into the pan
- Sprinkle cinnamon sugar
- Add remaining batter
- Swirl lightly with a knife
6. Bake
- Bake 50–60 minutes
- Toothpick in center should come out clean
- If top browns too fast, cover loosely with foil
7. Cool
- Cool in pan 10 minutes
- Remove and cool completely before glazing
Glaze (Optional)
- Mix powdered sugar, milk, and vanilla
- Drizzle over cooled loaf
- Let set 10 minutes
Tips for Best Results
- For extra moist loaf: add 2 tablespoons sour cream or yogurt
- For crunch: add ¼ cup walnuts or pecans
- For strong apple flavor: toss apples with cinnamon before adding
- Store covered at room temp 3 days or fridge 5 days