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    You are in: Home / Recipes / Cinnamon Swirled Apple Bread Recipe
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    Cinnamon Swirled Apple Bread

    Cinnamon Swirled Apple Bread. Photo by LUv 2 BaKE

    1/7 Photos of Cinnamon Swirled Apple Bread

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    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 10 mins

    1 hr 30 mins

    40 mins

    Chef Mommie's Note:

    Yummy for the Tummy! I love cinnamon breads and this one takes it to the extreme of yummy! Makes two loaves. I'm not sure how it will freeze but makes a nice gift.

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    Serves: 32



    Units: US | Metric


    1. 1
      In a large mixing bowl combine 2 cups of the flour and the yeast; set aside.
    2. 2
      In a saucepan heat and stir milk, granulated sugar, the 3 tablespoons butter, and the salt until warm (120° to 130°) and until butter almost melts.
    3. 3
      Add milk mixture to dry mixture along with eggs.
    4. 4
      Beat with an electric mixer on low to medium speed for 30 seconds, scraping side of bowl constantly.
    5. 5
      Then beat on high speed 3 minutes.
    6. 6
      Stir in shredded apple.
    7. 7
      Using a wooden spoon, stir in as much remaining flour as you can.
    8. 8
      Turn dough out onto a lightly floured surface.
    9. 9
      Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total).
    10. 10
      Shape into a ball. Place in lightly greased bowl, turning once to grease surface.
    11. 11
      Cover; let rise in a warm place until double (about 1 hour. Punch dough down.
    12. 12
      Turn dough out onto a lightly floured surface. Divide in half Cover; let rest 10 minutes.
    13. 13
      Lightly grease two 8x4x2- or 9x5x3-inch loaf pans.
    14. 14
      Meanwhile, for filling, in a medium mixing bowl combine chopped apple, nuts, brown sugar, and cinnamon; set aside.
    15. 15
      Roll half of the dough to a 14x9-inch rectangle. Spread with 1 tablespoon of the softened butter; sprinkle with half of the filling.
    16. 16
      Beginning at both short ends, roll each end up, jelly-roll style, to center.
    17. 17
      Place loaf, rolled side up, in a prepared loaf pan. For second loaf, repeat with remaining dough, remaining butter, and remaining filling.
    18. 18
      Cover, let rise until almost double in size (about 30 minutes).
    19. 19
      Stir together egg white and water. Brush egg white mixture over tops of loaves; sprinkle with coarse sugar.
    20. 20
      Bake in a 375° oven for 30 to 40 minutes or until bread sounds hollow when you tap tops (if necessary, loosely cover with foil for the last 15 minutes of baking to prevent overbrowning).
    21. 21
      Immediately remove from pans. Cool on wire racks.

    Ratings & Reviews:

    • on October 09, 2009


      it was really good and moist. I wish that I had left the apples a little more chunkier. I added a little vanilla extract. I also added a crumb topping. I am taking the second loaf to work tomorrow and that will be the real test:) My dad has already asked for the recipe. Good to just eat, toast or french toast.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 04, 2007


      Wow, this bread is really special. I used bread flour and omitted the walnuts because I didn't think my kids would eat it with nuts (I wished they were there though). This was so easy to make, I used my kitchenaid mixer to do the beating and kneading, so that made it really easy too. The dough was so easy to work with, it rolled out perfectly and I just couldn't wait for it to be done! Of course I was not dissapointed, I cut it warm and lathered it with butter and yummmmmmy, it was so good. I wrapped the other loaf up for a gift. Thanks for a wonderful recipe!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 23, 2013


      This is an EXCELLENT recipe!
      Definitely a keeper for me!
      I used peaches and pears instead of apples as had on hand on the day!
      WHOO HOO is what I can say!
      I finely ground walnuts, too!
      Only had a silicon loaf pan...did not use as I am unhappy with the results, TRUE!
      So squeezed it into a spring form pan and only found after after that I could have crumpled al foil to keep it straight,
      I thought this recipe was great!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (11)


    Nutritional Facts for Cinnamon Swirled Apple Bread

    Serving Size: 1 (52 g)

    Servings Per Recipe: 32

    Amount Per Serving
    % Daily Value
    Calories 139.7
    Calories from Fat 34
    Total Fat 3.8 g
    Saturated Fat 1.5 g
    Cholesterol 17.4 mg
    Sodium 81.9 mg
    Total Carbohydrate 23.1 g
    Dietary Fiber 1.0 g
    Sugars 5.6 g
    Protein 3.4 g

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