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Home Cakes

Cinnamon Apple Bread

By:Nagi
Published:21 Oct '22Updated:24 Oct '22
85 Comments
Recipe v Video v Dozer v

There are three big apples packed in this apple bread! Loaded with warm cinnamon flavours, you’ll love how moist it is without being too sweet. This is a quick bread recipe which means, true to its name, it’s a yeast-free loaf. Fabulous for morning tea or a breakfast treat with a cup of coffee!

Slices of Cinnamon Apple Bread
Overhead photo of Cinnamon Apple Bread

Cinnamon Apple Bread

I’ve been working on my Apple Pie Project (read: my perfect apple pie) and am convinced that this is the year we will crack it! But either way making apple pie is definitely a labour of love, so meanwhile I also want to share other sweet ways with apples that are faster and easier. Some favourites from my existing apple repertoire are Apple Muffins, Apple Bars, and Apple Crumble.

So here’s a big welcome to the latest addition to my apple recipe collection: today’s Cinnamon Apple Bread!

This is a good bread for sharing that’s relatively fast to make. Leftovers make a great breakfast, lightly toasted and smothered in (just a bit!) of butter.

Spreading butter onto a lightly toasted slice of Cinnamon Apple Bread

What you need

Here’s what you need to make this Cinnamon Apple Bread. There is no missing the cinnamon in this recipe! It’s in the batter, on the apple, and on the surface!

1. The Apple

Ingredients in Cinnamon Apple Bread
  • Apples – You will need 3 big apples for this recipe! 650g / 1.4 pounds in total. I like to use Granny Smith because I love the tartness and also because they hold their shape better when cooked. However, any apple will work for this recipe, though you may need to watch how quickly the slices on the surface caramelise.

    You will need 2 of the apples chopped up to mix into the batter, and 1 apple cut into slices for decorating the surface. Though actually, the decorative topping is purely optional.

  • Cinnamon and sugar (for apple in the batter) – I like to toss the chopped up apples in a little sugar and cinnamon to get a little sweetness and flavour into the apple pieces before folding into the batter.

  • Demerara sugar and cinnamon (for topping) – Demerara sugar is a coarse sugar with a hint of molasses flavour that is ideal to use for sprinkling onto things to create a sparkly little crust. Turbinado makes a perfect substitute. However, if you don’t have either there is no need to get it especially. Just use brown sugar instead.

  • Walnuts – Entirely optional! The add a lovely soft crunch to the loaf. To be honest, I’ve made this without walnuts more often than with.

Tossing apples in cinnamon for Cinnamon Apple Bread
Sprinkling sugar on Cinnamon Apple Bread

2. The Batter

Ingredients in Cinnamon Apple Bread
  • Cinnamon, ginger and allspice powder – I’ve called this a Cinnamon Apple Bread because it’s the dominant spice here. But I like to add interest to the cinnamon flavour with a touch of ginger and allspice (mixed spice also works great). However, the ginger and allspice are entirely optional. You can skip them and just add more cinnamon powder.

  • Yogurt or sour cream – A secret weapon to make cakes and breads that are beautifully moist. Yogurt adds wetness to batters without also making it thin (unlike milk), which means you don’t need as much flour. Less flour = more moist! This also (usually) means the batter doesn’t call for “cream butter and sugar with a beater” which means (a) no waiting for butter to soften; and (b) it’s hand mixed with just a wooden spoon.

    Yogurt is not suitable to use for all cakes (like my classic Vanilla Cake, Chocolate Cake) but I do use it quite regularly in baked goods – like Yogurt Lemon Cake, Easy Blueberry Cake, Strawberry Cake and Chocolate Muffins, to name a few. Even for my Cheesy Mediterranean Muffins (great non-sweet morning tea option!).

  • Baking powder and baking soda (bicarbonate soda) – I like to use a combination of baking powder and baking soda because while they both make baked goods rise, they behave differently. For one thing, baking soda is about 3x stronger than baking powder and for loafs such as this, it makes the surface dome more. By using a combination of the two you can control the shape of baked goods. For this apple cake, I specifically wanted just the slightest dome to keep the apple slice decoration mostly in place (big dome = apple slices splayed out in a disorderly way!).

    However, the nice thing about this loaf is that the batter is very forgiving so you can use just baking soda or just baking powder. The shape of the surface will be slightly different (baking powder = level or slightly sunken, baking soda only = rounder dome), but the crumb is basically the same. I’ve popped directions in the recipe notes.

  • Flour – Just plain / all-purpose flour. Self-raising flour (instead of flour + baking powder + baking soda) will work but it doesn’t rise quite as well. Gluten-free – I haven’t tried!

  • Eggs – Preferably at room temperature so it incorporates more easily into the batter but for this batter, it’s actually not a problem if they are fridge-cold because as noted above, it’s a very forgiving recipe!

  • Oil – Another secret to making cakes with a moist crumb. Butter has better flavour but it dries cakes out. Why then, don’t I only use oil in cakes? Because oil is flavourless. It really only works in cakes where there’s other big flavours to compensate – like cinnamon, in this case.

  • Brown sugar – Not very much actually! Just 3/4 cup. I really like that this loaf is not too sweet.

  • Vanilla extract – For a complementary rather than dominant flavour. I really feel it’s missing something without vanilla .

  • Salt – Just a pinch brings out other flavours in sweet baked goods. It definitely does not make it taste salty at all. This is generally good practice for baking, a tip I’ve picked up over the years. You’ll notice my older cake recipes do not have salt in them.


How to make Cinnamon Apple Loaf

It’s very, very straight forward. It takes longer to chop the apples than to make the batter!

1. The Batter

How to make Cinnamon Apple Bread
  1. Toss the apple pieces with cinnamon and sugar, and set aside while you make the batter. This will make the apple sweat slightly – we mix the juices into the batter – and infuse the apple with a bit of sweetness and cinnamon flavour.

  2. Dry – Whisk the Dry ingredients in a bowl.

  3. Wet – Whisk the Wet ingredients in a separate bowl. (PS. I know sugar isn’t “wet” but in the baking world it is considered a wet ingredient and actually it behaves like a wet ingredient when mixed with liquids).

  4. Combine wet and dry – Pour the Wet ingredients into the Dry ingredients bowl then mix until combined.

How to make Cinnamon Apple Bread
  1. Stir through the apple (including all juices in the bowl) and walnuts, if using.

  2. Scrape the batter into a prepared loaf pan and level the surface.

    Lining the loaf pan – I just use a single sheet of paper to line the base and long sides, with plenty of paper overhang. There’s no need to line the short end – this cake is not that sticky. Also the overhang will be used to lift the cake out because we do not want to turn it out upside down as it will mess up the top.)

    Batter level – The batter should be around 1.7cm / 2/3″ below the rim of the loaf pan. No more else it may overflow.

  3. Apple slices – Decorate the surface using the apple slices in any way you wish. I fan them out slightly, as pictured, and use 3/4 of an apple.

  4. Sprinkle the surface with the Demerara sugar mixed with (more!) cinnamon powder.

2. Baking

This loaf takes 1 hour 25 minutes to bake: Partially uncovered, to caramelise the surface nicely, then covered to finish cooking it through.

How to make Cinnamon Apple Bread
  1. 1 hour uncovered – Bake the loaf uncovered for 1 hour at 200°C / 390°F (180°C fan). This is slightly higher than the usual 180°C/350°F (160°C fan). This lower temperature not only took an extra 20 minutes to cook but the loaf didn’t rise as well. 200°C for the win!

    FIRST CHECK at 45 minutes to ensure the apple slices are not burning. If they are, cover with foil early.

  2. 25 minutes covered – Remove the loaf from the oven and loosely cover with foil. Then bake for a further 25 minutes or until a skewer inserted into the middle comes out clean.

  3. Cool 1 hour – Cool for 15 minutes in the pan. Then use the paper overhang to lift the loaf out on to a rack to cool for a further 1 hour before slicing. I know it’s super-tempting but don’t slice and eat it straight away because even though it is fully cooked, it will paradoxically taste a little raw. You really need to rest any baked good (breads included) to let the inside finish cooking and “dry out” a bit. The larger it is, the longer you need to rest it. In this case, because of the extra moisture from the apple, it needs a good 1 hour. At the very least, 30 minutes!

Close up overhead photo of Cinnamon Apple Bread
Slices of Cinnamon Apple Bread

Cutting and serving

It will not shock regular readers to hear that I even have a view on something as simple as slicing a loaf!! 😂

For me, the perfect width of a slice is between 2 – 2.2 cm (that’s 0.78 – 0.87 inches).

Thicker = cake-to-butter ratio is out.

Thinner = stingy plus too fragile. If it breaks when slices fall like dominos as you cut the loaf up, it means the slices are too thin.

Please don’t judge me! Or – do. I don’t mind. Because I’ll be the one eating the perfect slice of Apple Bread!

Eat it slightly warm and plain, like cake. Or lightly toast it in the oven or in your toaster then slather with butter. Leftovers will keep for days and days (around 5) and freezes perfectly. So even if it’s just you, there’s no excuse not to make this! 🙂 – Nagi x


Watch how to make it

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Overhead photo of Cinnamon Apple Bread

Cinnamon Apple Bread

Author: Goh
Prep: 20 mins
Cook: 1 hr 25 mins
Cooling: 1 hr
Sweet Baking
Western
Servings10 – 12
Tap or hover to scale
Print
Recipe video above. This is a great, relatively quick-to-make sweet loaf bread ideal for afternoon tea or breakfast treat. The most time-consuming part is chopping the apple because there's quite a lot of the fruit in this!
Yogurt and oil make the crumb beautifully moist so it will stay fresh for days. I like to add walnuts for soft crunch but it's entirely optional. The apple slice topping is also optional. So many options! 🙂
Want apple muffins instead? Here it is!

Ingredients

Topping (optional):

  • 1 Granny Smith apple , quartered, cored, thinly sliced 3 mm / 1/8" thick (Note 1)
  • 1 1/2 tbsp demerara sugar (or turbinado sugar, Note 2)
  • 1/4 tsp cinnamon powder

Cinnamon Apple:

  • 3 cups diced Granny Smith apple , 1/2” cubes, skin on (approx 2 large apples) (Note 2)
  • 1 tsp cinnamon powder
  • 3 tbsp brown sugar

Batter – Dry:

  • 1 tsp cinnamon powder
  • 1/2 tsp ginger powder (Note 3)
  • 1/4 tsp allspice (or mixed spice) (Note 3)
  • 1 3/4 cups plain / all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda , sifted (Note 4)
  • 1/4 tsp cooking / kosher salt

Batter – Wet:

  • 3/4 cup brown sugar
  • 3/4 cup yogurt , plain unsweetened (sub sour cream), at room temperature (Note 5)
  • 2 eggs , at room temperature (Note 5)
  • 1/2 cup canola oil (or other neutral flavoured oil)
  • 1 tsp vanilla extract

Walnuts (optional):

  • 1 cup walnuts , toasted, roughly chopped into 1cm/1/3″ pieces (not too small) (Note 6)

Instructions

  • Preheat oven to 200°C/390°F (180°C fan). Position shelf in the middle of the oven.
  • Loaf pan (Note 7): Use a 21.5 x 11.5 x 7 cm / 4.5 x 8.5 x 2.75" pan. Spray with canola oil then line the long side + base with a single piece of paper leaving some overhang (don’t worry about lining short sides).
  • Topping: Mix the Demerara sugar and cinnamon in a small bowl. Set aside.
  • Cinnamon Apple: Mix Cinnamon Apple ingredients in a bowl. Set aside while you prepare the batter (the sugar will make the apple sweat = good thing!).
  • Batter: Whisk the Dry ingredients in a bowl. In a separate bowl, whisk Wet ingredients. Pour Wet mix into the Dry bowl, whisk just until smooth. Stir in apples (including all juices) and walnuts. Batter should be thick but dollop-able (not pourable in thin stream, nor thick like sticky bread dough). Scrape into loaf pan, smooth surface.
  • Topping: Take 1/4 of the apple slices, fan out (so they're overlapping) then arrange on top. Repeat in two more lots of 1/4 of an apple. (I find to cover the surface, I only use 3/4 of the apple.) Sprinkle with the cinnamon sugar.
  • Bake 60 minutes. Cover loosely with foil, bake for further 25 minutes or until skewer inserted into the centre comes out smooth.
  • Rest 15 minutes in the pan then use paper overhang to remove to a rack. Cool at least 1 hour on rack before slicing!
  • Serving – The bread is moist and flavoured enough to eat plain though nobody complains if it's lightly toasted and slathered with butter!

Recipe Notes:

1. Apple quantity – You will need about 650g / 1.4 lb apples in total (3 x 220g / 7.5 oz large apples).
Apple varieties – This recipe should work fine with most apple varieties. Some apples will cook up softer than others. I like Granny Smith for the slight tartness and it holds its shape well when cooked. If using really sweet apples, you may want to reduce the brown sugar down to 1/2 cup.
Apple topping – I can only fit 3/4 of an apple’s worth of slices on top. If you want to squeeze all of it, go right ahead!
2. Demerara sugar – This is a coarse sugar with a hint of molasses flavour that creases jewel-like crust on the surface. Substitute with 2 tbsp brown sugar.
3. Spices – I like this combination of spices for my apple loaf but if you don’t have them, feel free to substitute with more cinnamon powder.
4. Baking soda (bi-carb) is basically baking powder on steroids with ~3x lifting power. I find a combination of the two works best for crumb texture and surface shape. If you don’t have it, substitute with an extra 2 teaspoons baking powder. The surface of the loaf may end up a little more level rather than attractively domed but the crumb will be similar.
Self-raising flour can be used instead of plain flour + baking powder + baking soda but it won’t rise quite as well. It does work though!
5. Room temperature – It’s best for the eggs and yogurt to be at room temperature as the batter will be quite stiff if they are fridge-cold. However this recipe is quite forgiving so it’s not the end of the world if they are fridge-cold (speaking from experience here!).
6. Toasted walnuts – Spread on a tray and bake for 8 minutes at 180°C/350°F (160°C fan), shaking the tray once.
7. Loaf pan – If yours is larger, that’s fine. It’s just that the loaf won’t end up as tall as you see pictured.
8. Leftovers – Stays fresh for 5 days. It’s best to keep in the fridge and serve warm (microwave, or oven/toaster to toast). Freezes 3 months.
9. Nutrition per serving, assuming 10 slices.

Nutrition Information:

Calories: 394cal (20%)Carbohydrates: 49g (16%)Protein: 6g (12%)Fat: 21g (32%)Saturated Fat: 2g (13%)Polyunsaturated Fat: 9gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 35mg (12%)Sodium: 141mg (6%)Potassium: 245mg (7%)Fiber: 3g (13%)Sugar: 28g (31%)Vitamin A: 99IU (2%)Vitamin C: 3mg (4%)Calcium: 84mg (8%)Iron: 2mg (11%)
Keywords: Apple bread, Apple loaf, Apple recipe
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

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Life of Dozer

Oh my, oh my, Life of Dozer – or is that Dozer’s life? – is rather exciting these days as he accompanies me on the Sydney leg of the cookbook tour! Here he is at our very first public event hosted by Kinokuniya book store. It took place in a church in the city that is often hired out for events. As I was talking on stage, he just wandered around the room, sidling up to people for pats and cuddles. He was in his element!!!

And for those wondering, I am very pleased to report that he did not pee during the event!!!! 🙌🏻

Another huge thank you to everyone who came. It was so wonderful to see your faces and get to meet so many of you!! 😊

Dozer at Kinokuniya book tour event
Dozer at Kinokuniya book tour event
Dozer at Kinokuniya book tour event
Dozer at Kinokuniya book tour event

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85 Comments

  1. Stefanie says

    November 15, 2022 at 10:30 am

    Was going to substitute half the oil with a frozen banana but then couldn’t wait for it to thaw. So I followed the instruction instead & the bread was terrific. Served it after a walk in the snow and my friend’s comment was: “highly addictive”!!
    Thanks for a keeper🤗

    Reply
  2. Cath says

    November 10, 2022 at 11:30 am

    5 stars
    Absolute winner, Easy recipe to follow, result a beautiful moist cake, that is very popular. Husband loves it warmed with ice cream.

    Reply
  3. Desma says

    November 8, 2022 at 6:35 pm

    5 stars
    Absolutely delicious. I substituted 3 bananas ( didn’t have apples) from the freezer for the loaf, defrosted and cut into chunks.
    For the topping, omitted the fruit but still sprinkled the cinnamon and sugsr . All turned out amazing.

    Reply
  4. Anthony says

    November 8, 2022 at 10:27 am

    4 stars
    This was really delicious, but I burned the top. Maybe our oven runs hot. Should I reduce the temp to 180 or the cooking time?

    Reply
    • Emma says

      January 29, 2023 at 6:52 pm

      Mine was browning too quickly on top as well, so I covered it with foil earlier and let it cook for about 80 minutes in total.

      Reply
  5. Suzanne says

    November 1, 2022 at 1:59 pm

    5 stars
    This cake is magnificent. Moist, tasty and a new favourite here. I loved the caramelised apples on top.
    I used extra virgin olive oil – I basically use it in any recipe needing oil for the health benefits. It added a savoury note to the cake – which I liked. Thanks Nagi, for another winner!

    Reply
  6. Nana says

    November 1, 2022 at 11:55 am

    5 stars
    Followed recipe exactly minus walnuts and it was perfection! I’m now getting requests. Daughter is suffering morning sickness badly and she could happily eat this 1st thing in the morning. Thank you Nagi and hugz for Dozer.

    Reply
  7. Julie says

    October 31, 2022 at 4:24 pm

    5 stars
    Absolutely loved this bread/cake. So moist and delicious. Will try it tonight warm with custard 👏

    Reply
  8. Sarah Jensen says

    October 28, 2022 at 2:52 pm

    5 stars
    Beautiful recipe!! Made this at the start of the week and 3 days later it was gone.
    Love the subtle crunch of the walnuts too. Must. Make. More!!!
    Have already made a few of your cookbook recipes too and we are loving them! 😊

    Reply
  9. Jen says

    October 27, 2022 at 12:44 pm

    5 stars
    I made this exactly by the recipe, absolutely delicious ! Number 8 in your recipe notes, not necessary, no leftovers, grandchildren devoured it in one hit. Apparently it is wonderful brain food when studying for exams!

    Reply
  10. Jane Campbell says

    October 26, 2022 at 9:10 am

    5 stars
    Delicious. Luscious texture, perfect breakfast…. Morning tea….. afternoon tea…. Simply YUM.

    Reply
    • Nagi says

      October 26, 2022 at 11:53 am

      I’m so glad you enjoyed it Jane!!! N x

      Reply
  11. Kate B says

    October 25, 2022 at 11:21 am

    5 stars
    Yum, yum. Made this on the rainy, yucky weekend. Perfect! It’s been devoured by my family.

    Reply
    • Nagi says

      October 26, 2022 at 12:05 pm

      Love hearing that Kate! Thanks for letting me know! N x

      Reply
  12. Lily says

    October 25, 2022 at 11:19 am

    The only thing disappointing about your website is your aversion of bananas (though I can understand it).

    Luckily your recipes seem to hold up with substituting bananas for apples, which I did last night as the firm crumb in the pictures was just too good to pass up, and all the other online recipes looked too much like cake (there’s a time and place!)

    I didn’t have yoghurt so substituted with a bit more banana and still turned out moist, but I’d probably try and remember the yoghurt next time.

    The spice ratio is perfect (I again substituted with Gewurzhaus Pumpkin Pie spice which is just what I had on hand (and contains cinnamon, all spice and ginger anyway).

    I used a little less sugar. The only other adjustment I made was covering with foil for the first 25 minutes, then uncovering for 40 mins, and then topping with sliced banana covered in honey for the last 20 mins. I thought they wouldn’t hold up as well as apples so it was the perfect time.

    Reply
    • Nagi says

      October 26, 2022 at 12:05 pm

      YOU PUT BANANA IN THIS??? 🙀 😂

      Reply
      • Lily says

        October 26, 2022 at 6:03 pm

        5 stars
        If it makes you feel any better it was more like walnut bread with bits of banana 😅 The cronch is a non-negotiable for me!

        Reply
        • Desma says

          November 8, 2022 at 6:37 pm

          5 stars
          Yep chunks of banana work amazingly

          Reply
      • Desma says

        November 8, 2022 at 6:36 pm

        5 stars
        Absolutely delicious. I substituted 3 bananas ( didn’t have apples) from the freezer for the loaf, defrosted and cut into chunks.
        For the topping, omitted the fruit but still sprinkled the cinnamon and sugsr . All turned out amazing.

        Reply
  13. Grace says

    October 25, 2022 at 10:58 am

    Yum, I lurve anything with apple, my favorite Apple recipe is the Marie Helene apple cake from Epicurious and always keen to try another one.
    I have the Paprika recipe manager and have saved 173 of your recipes to it, of which I have cooked at least 137 😆. That is how good your recipes are!

    Reply
    • Nagi says

      October 26, 2022 at 12:05 pm

      Oooh thanks for the tip, I shall go find the recipe! N x

      Reply
      • Grace says

        October 26, 2022 at 12:09 pm

        a family favourite and suitable for my aunty who can’t eat cinnamon or certain spices

        Reply
  14. Dana says

    October 24, 2022 at 9:22 pm

    5 stars
    This cinnnamon apple bread is the best. So easy and delicious. nom nom

    Reply
    • Nagi says

      October 26, 2022 at 12:05 pm

      Love hearing that Dana! Thanks for letting me know! N x

      Reply
  15. Suzanne Phelps says

    October 24, 2022 at 12:23 pm

    5 stars
    Yessssssssss!!! Just received my delivery of your cook book, so excited! Flipping through, some of my favourites made it. Anyways…who has time to chat? I have a ton of reading and cooking to be done. Thanks Nagi and Dozer! xx

    Reply
    • Nagi says

      October 26, 2022 at 12:06 pm

      THANKS for getting my cookbook Suzanne!!! N xx

      Reply
  16. Kathy says

    October 23, 2022 at 6:51 pm

    Ooh Nagi, you’re *this* close to giving us a banana bread recipe! Maybe while you’re book touring, a member of your team could take over your kitchen and come up with the ultimate banana bread recipe. I mean, can you even call yourself a food blogger/cookbook author extraordinaire if you don’t have at least one banana bread recipe on the site? 😉🍌Love your work!!

    Reply
    • Jenny says

      October 25, 2022 at 5:34 pm

      I made this with bananas…just mashed three medium overripe bananas and added them to the wet mix, I omitted the apples, and pooped one sliced banana on top for decoration and it was delicious!

      Nagi has said before she hates bananas and will refuse to make a recipe with them🤣

      Reply
      • Jenny says

        October 25, 2022 at 5:34 pm

        Hahahhahahaha…..popped NOT pooped

        Reply
        • Kathy says

          October 26, 2022 at 10:28 am

          🤣 It really is a wondrous image, but not likely to help Nagi’s aversion to bananas!🤣🍌
          Thanks for the tips on using this recipe to make banana bread 🙂

          Reply
        • Nagi says

          October 26, 2022 at 11:54 am

          BA HA HA!!! N x

          Reply
      • Nagi says

        October 26, 2022 at 12:04 pm

        You added BANANA to my recipe??? 😭😭😭 😂

        Reply
        • Jenny says

          October 26, 2022 at 12:10 pm

          Yes I just pooped it on 🤣🤣🤣
          I can Confirm…it was delicious!

          Reply
  17. Janet says

    October 23, 2022 at 2:02 pm

    I am going to try this with gf flour. I will let u know how it goes. Also what oil do u use for the Apple cake please?

    Reply
    • Gills says

      October 23, 2022 at 10:56 pm

      I am coeliac & in interested in trying with gluten free flour. Did it work?

      Reply
    • Joy says

      December 12, 2022 at 5:18 pm

      Hey Janet, just wondering how the GF option went with this bread?

      Reply
  18. Danielle says

    October 23, 2022 at 11:33 am

    Absolutely delicious. Moist, cinnamon-y, fabulous. Straight to the favourites list.

    Reply
  19. Kay McEwan says

    October 23, 2022 at 9:40 am

    This is delicious. I would like to bake smaller loaves for gifts. Can you suggest adjustments that would help me?

    Reply
  20. Caroline says

    October 22, 2022 at 6:27 pm

    Dear Nagi and Dozer,

    So many congratulations for U. And I really hope that your book becomes available in the Netherlands.
    This cake or bread was a hit again !!! I put some sugernibs in its was a sugerbread combi ;)) A fusion between Australia and The Netherlands ❤️

    Reply
    • Nagi says

      October 23, 2022 at 6:48 am

      Thank you so much for your lovely message Caroline! My UK publisher is working hard on getting the book into other countries across Europe. Hoping to hear something soon! N xx

      Reply
      • Leonie Walsh says

        October 23, 2022 at 7:11 am

        Hi Nagi. Can’t wait for the book to come to Europe. Do you have Irish Blood by any chance? Love the “Dollopability” bit, very Irish 🙂

        Reply
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