Snickerdoodle Apple Bread

5 from 2 votes

Soft, moist, and filled with fresh apples, this Snickerdoodle Apple Bread is topped with a crunchy cinnamon-sugar topping.

Prep Time10

Cook Time30

Total Time40

Course: Breakfast, Dessert, Snack

Cuisine: American

Servings:

Calories: 230kcal

Preheat the oven to 350°F. Grease 4 mini loaf pans or 1 (9x5-inch) loaf pan with nonstick cooking spray.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a separate mixing bowl, cream the butter, brown sugar, granulated sugar, and cinnamon until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla extract.
Alternate adding the flour mixture and milk to the butter mixture, mixing just until combined. Gently fold in the diced apples.
Divide the batter evenly between the prepared pans.
In a small bowl, stir together the sugar and cinnamon. Sprinkle evenly over the batter.
Bake for about 30 minutes for mini loaves or 55-65 minutes for one large loaf, or until a toothpick inserted into the center comes out clean.
Cool in the pans for 5 minutes before transferring to a wire rack to cool completely.

Honeycrisp, Gala, and Granny Smith apples all work well in this recipe.
Spoon and level the flour to help keep the bread soft and moist.
Toss the diced apples with 1 tablespoon of flour before folding them into the batter if you'd like to help prevent them from sinking.
If the cinnamon-sugar topping begins browning too quickly, loosely cover the loaf with foil during the last part of baking.
Store in an airtight container for up to 3 days or freeze for up to 3 months.