Snickerdoodle Apple Bread

Snickerdoodle APple Bread. CRAZY GOOD and makes your house smell amazing while it's baking!!

This Snickerdoodle Apple Bread is CRAZY GOOD and makes your house smell amazing while it’s baking!! It’s an easy apple bread recipe that is topped with sweet cinnamon sugar, and when it bakes it gets this crunchy sugar crust that is amazing!

Oh friends. Today is a good day. Why you ask? Well, because it’s not yesterday. Yesterday was the worst. I mean, nothing SUPER bad happened, but it was just, “one of those days”. And now it’s today. It’s pretty great how the universe gives you a reset every 24 hours.

So we’re going to kick off the celebration of today with this Snickerdoodle Apple Bread.

What actually happened last week when I was making this, was I wanted to make a Chunky Apple Streusel Bread. BUT I was having another one of “those days” and added baking SODA instead of baking POWDER…AND the glorious streusel topping I made mysteriously disappeared whilst baking. To be honest with you, though, it still tasted magnificent..albeit a little squishy in the center from the buried streusel treasure. So even though I ate it, I knew it wasn’t the recipe I wanted to share.

So I went back to the drawing board and came out on the other side with this crackly, cinnamony, chunky, apple bread recipe. Never has chunky looked so good.

Snickerdoodle APple Bread. CRAZY GOOD and makes your house smell amazing while it's baking!!

How to Make Snickerdoodle Apple Bread

How to Make Snickerdoodle Apple Bread

The recipe for this apple bread is really very simple…and honestly it’s more like a cake disguised as bread.

  • Grab a Granny Smith Apple, and peel and dice it up.
  • The batter for the bread is much like a thick cake batter. I like to use my stand mixer for this!
  • The best part is the cinnamon sugar topping, which kind of sits on top, but as it bakes it forms this crackly crust which is amazing!

Snickerdoodle Apple Bread

Then you could wait until it’s cooled to slice it up or throw caution to the wind and get at it. I won’t be mad.

Snickerdoodle APple Bread. CRAZY GOOD and makes your house smell amazing while it's baking!!

You guys might want to propose to me after this. Sorry, I’m taken.

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Snickerdoodle Apple Bread

  • Author: Cookies & Cups
  • Prep Time: 15 minutes
  • Cook Time: 55 mins
  • Total Time: 1 hour 10 minutes
  • Yield: serves 8-10 1x
  • Category: Bread
  • Method: Baking
  • Cuisine: Dessert

Ingredients:

  • 1/2 tsp kosher salt
  • 1 1/2 tsp baking powder
  • 1 1/2 cups flour
  • 1/2 cup butter, room temperature
  • 1 cup light brown sugar
  • 1/4 cup granulated sugar
  • 1/2 Tbsp cinnamon
  • 2 eggs
  • 1 Tbsp vanilla
  • 1/2 cup milk
  • 1 Granny Smith Apple, peeled and finely chopped

Cinnamon sugar topping

  • 2 Tbsp granulated sugar
  • 1 tsp cinnamon

Instructions:

  1. Preheat oven to 350°
  2. Spray a 9×5 loaf pan with baking spray. Line bottoms and up the ends with a strip of parchment paper (for easy removal) and spray again. Set aside.
  3. Whisk together salt, baking powder and flour. Set aside.
  4. In bowl of stand mixer beat butter, both sugars and cinnamon for 2 minutes on medium speed, scraping sides as necessary. Add in both eggs and vanilla and continue mixing until smooth, again scraping sides as necessary.
  5. Turn mixer to low and add in flour mixture and milk in alternating additions, starting and ending with flour. Mix until just combined.
  6. Finally add in apples and stir until just combined and pour batter into prepared pan.
  7. Mix together the sugar and cinnamon for topping and sprinkle on top of batter.
  8. Bake for 50-55 minutes until bread is set and toothpick inserted into the center comes out clean.
  9. Allow to cool in pan for 10 minutes and then remove transfer to a wire rack to cool completely.
  10. Serve warm or at room temperature.

Notes:

Store airtight for up to 3 days

Keywords:: apples, snickerdoodle, bread, cinnamon, cookies and cups

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Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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150 Responses
  1. Mollyann

    Delicious. I doubled recipe and I had 4 small Fuji apples And a small snack sized applesauce. Buttermilk and baking soda. Used one tablespoon of real maple syrup and one of vanilla. This really resembles a cake but I don’t care…fantastically moist. Thank you

  2. Mary

    I have never froze a bread before, could u please tell me exactly how to do this as I don’t want to ruin my applesnickerdoodle bread! I put everything into a ziplock bag but don’t want this to get frostbite or too lose flavor, maybe aluminum foil? Pls let me know! Thanks! 🙂

    1. Shelly

      I always wrap mine in cling wrap, then again in aluminum foil and then sometimes I even put that in a ziplock. That might be overkill, but I like to keep it safe 🙂

      1. Shelly

        If you did that, you would need to leave out the salt and the baking powder. I haven’t ever tested this recipe with self rising, but I imagine it would work!

  3. leah

    Omg I just made this and it looks and smells wonderful on the counter! My mom loves quick breads especially Apple ones but she doesn’t have time to bake. So I searched online for the perfect recipe and found this! She will be home in one hour and this glorious apple treat will be waiting! I’ll post what she thinks!

  4. Tesla

    Any chance you’ve baked and frozen this bread before? I’m looking to make a big batch and freeze a bunch of loaves for the holiday’s and hope that this bread doesn’t come out a sad mess after being frozen!!!! Thanks!

  5. Just found this on pinterest after picking a million apples at our local orchard! I was thinking of making a bunch of loaves for gifts…do you think it would freeze well? Can’t wait to try it!

  6. Kristin

    I made this last night and it didn’t have the right consistency, just fell apart 🙁 . I bake a lot and don’t know what I did wrong….so sad.

  7. Very yummy recipe. I used Cripps Pink apples because that is all I had and I added a heaping half cup of chopped pecans. Next time I’m going to try to divide the batter between two pans 8 1/2 x 4 1/2 x 2 1/2.

  8. Katie

    I’ve made this twice & both times it got nicknamed crack bread. Needless to say, it’s been a big hit. The second time I didn’t have a Granny Smith around, so I used a Pink Lady apple instead. It worked just as well.

  9. Susan

    It’s baking ..er..I should say …all 4 loaves are baking right now. My grand babies love the batter so much I hurried to whip up 3 more … the aroma is amazing

  10. Lauren D

    I made this tonight and it was a big hit with the family (they ate the whole thing!). This recipe was easy to follow and whipped up quickly. My only adjustment was that I did not use all the topping (a little over half) and the top still came out with a good crunch to it. This is definitely a 5 star recipe and I will make it again.

    1. Shelly

      I don’t ever bake with margarine, so I can’t speak to how it would work. As for the salt if you use table salt, only use 1/4 teaspoon, as it’s a finer grain.

  11. Karen Boehlert

    Fabulous! I just made two loaves and could barely let one cool before I cut a slab! It tastes as awesome as it smells. Thank you. Thank you.

  12. Karen G

    My co-worker made this and it was AMAZING! It doesn’t require anything! No butter, cream cheese, peanut butter. NOTHING! I’m going to make some for my family this weekend.

  13. Lisa Goldberg

    Hi Shelly: Thanks for posting this particular recipe–with the holiday of Rosh Hashanah right around the corner, I’m constantly searching for ways to incorporate apples into the meal without settling for a boring apple cake.
    Can’t wait to try this!

  14. Hufsa

    Hi!! What would be the best way to store this bread? I’m making it three days in advance, but the weather in my country is really hot and humid so it wouldn’t do to just leave it on the counter…would it be completely all right after three days in the refrigerator? Thanks!! 🙂

  15. JIll

    I made the recipe just exactly as it is and it was wonderful. Nice and moist. Easy to make. The topping is what makes it a keeper!

  16. Jennifer

    I made this yesterday for a bake sale for my daughter’s school, plus an extra loaf for our family. 🙂 It is delicious! It is almost gone and we just started on it this morning.

  17. I finally got around to making this, but I. Don’t think it is going to last long!!! Oh my this was SO delicious, moist, crunchy sugary crust YUM YUM. Wonderful and easy. Thanks!

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Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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