Every fall, my kitchen turns into a cozy little bakery, and this Apple Cinnamon Loaf Cake has quickly become one of our family favorites. The smell alone — warm cinnamon, sweet apples, and that buttery crumb topping — brings everyone running. James always asks for extra glaze to drizzle on his slice, Ariya likes picking off the big chunks of crumb topping before anyone else can, and my baby boy Cameron loves every food he’s tried since he turned 1! I love how this recipe makes the whole house smell delicious while I sip coffee and watch the kids play and wait for it to bake.
It’s simple enough for a weekday treat but special enough to serve guests or bring to a potluck. And the maple glaze? That’s the part no one sees coming but makes this loaf unforgettable.
What Is This Recipe Exactly?
This Apple Cinnamon Loaf Cake (Easy Quick Bread) is a soft, moist cinnamon-spiced cake studded with tender apple chunks, topped with a buttery brown sugar crumble, and finished with a light maple glaze that drips down the sides in the prettiest way. It’s a quick bread, which means there’s no yeast or rising time — just mix, bake, and enjoy. It slices beautifully, stays moist for days, and hits all the cozy fall flavors people love in apple desserts without being overly sweet.
Why This Recipe Works
- Layered textures: Moist cake, soft apples, crunchy crumble, and smooth glaze make each bite exciting.
- Quick bread simplicity: No yeast, no kneading, no proofing — just mix, pour, and bake.
- Balanced sweetness: Apples and maple add natural sweetness without going overboard.
- Make-ahead friendly: Stays fresh for days and even freezes well.
- Crowd-pleasing flavor: Cinnamon, apple, brown sugar, and maple? It’s basically fall in loaf form.
Ingredient Breakdown: What They Do
| Ingredient | Role in Recipe |
|---|---|
| Apples | Add natural sweetness, moisture, and tender bites throughout the cake |
| Cinnamon & brown sugar | Bring warmth, spice, and rich caramel-like sweetness |
| All-purpose flour | The backbone of the cake and crumb topping |
| Baking powder & soda | Leavening agents that help the loaf rise without yeast |
| Buttermilk | Keeps the cake extra tender and adds subtle tanginess |
| Butter (unsalted) | Rich flavor for both the cake and the crumb topping |
| Eggs | Bind the ingredients and add structure to the loaf |
| Maple syrup | Sweetness with depth — plus it makes the glaze irresistible |
| Vanilla extract | Rounds out flavors and complements the cinnamon and apples |
| Salt | Balances sweetness so the loaf isn’t cloying |
When to Serve / Serving Ideas
- Breakfast treat: A slice with coffee or tea in the morning feels like a little luxury.
- Afternoon snack: Perfect for after-school or a mid-day pick-me-up.
- Holiday brunch: Serve with quiche, fruit salad, or mimosas.
- Fall gatherings: Potlucks, bake sales, or family dinners — this loaf always disappears fast.
- Dessert: Warm a slice and top with a scoop of vanilla ice cream and extra maple glaze for a simple but elegant dessert.
Make Ahead & Storage Tips
- Make ahead: Bake the loaf, cool completely, then wrap tightly in plastic wrap or foil. Add the glaze just before serving.
- Storage: Keep at room temperature for 2–3 days in an airtight container or refrigerate for up to 5 days.
- Freezing: Freeze the unglazed loaf, tightly wrapped, for up to 2 months. Thaw overnight in the fridge, then glaze before serving.
- Reheating: Warm slices in the microwave for 15–20 seconds or wrap in foil and heat in a 300°F oven for 10 minutes.
Why You’ll Love This Recipe
- Foolproof for beginner bakers — no yeast, no stress
- Perfect balance of sweet, spiced, and fruity flavors
- Crumb topping stays crunchy even after storing
- Maple glaze takes it from “yum” to “WOW”
- Freezer-friendly for make-ahead baking
FAQ Section
Can I use a different type of apple?
Yes! Any baking apple works here. Granny Smith gives a tart contrast, Honeycrisp adds natural sweetness, and Fuji or Gala stay soft but not mushy.
Do I need to peel the apples?
It’s optional. Peeling gives a smoother texture, but leaving the skin adds color, fiber, and a rustic look.
What if I don’t have buttermilk?
Make a quick substitute: Add 1 tablespoon vinegar or lemon juice to ½ cup milk, let sit 5 minutes, then use in place of buttermilk.
Can I double the recipe?
Yes — bake in two 9×5 pans or a 9×13 pan. The bake time may vary slightly; start checking at 55 minutes.
Why is my loaf dense instead of fluffy?
Overmixing the batter can make quick breads tough. Stir gently until ingredients are just combined.
How do I keep the crumble topping crunchy?
Bake uncovered so the topping crisps, and avoid overbaking the loaf, which can dry out the crumble.
Can I make this into muffins?
Yes! Divide batter into a lined muffin tin, sprinkle on the crumble, and bake at 350°F for 20–25 minutes.
Is the glaze necessary?
The loaf tastes great without it, but the glaze adds sweetness, moisture, and visual appeal — highly recommended.
Variations & Substitutions
- Gluten-free: Use a 1:1 gluten-free flour blend.
- Nutty version: Add ½ cup chopped pecans or walnuts to the crumb topping.
- Spiced twist: Mix in ¼ teaspoon nutmeg or allspice for deeper flavor.
- Cranberry apple loaf: Add ½ cup dried cranberries to the batter for a sweet-tart twist.
Leftover Ideas
- French toast bake: Layer slices in a baking dish, pour custard over, and bake for breakfast.
- Ice cream topping: Crumble leftover loaf over vanilla ice cream with caramel sauce.
- Mini trifles: Cube leftover loaf and layer with whipped cream and fruit in jars.
Budget Breakdown (Approx. U.S. Prices)
| Ingredient | Cost |
|---|---|
| Apples | $2.00 |
| Flour, sugar, spices | $2.50 |
| Butter, eggs, buttermilk | $3.00 |
| Maple syrup | $1.50 |
Total: Around $9.00 for one full loaf → less than $1 per slice
Lighten-Up Version / Lower Calorie
- Use unsweetened applesauce for half the butter in the cake batter.
- Reduce brown sugar in the crumble topping by 25%.
- Make a thinner glaze with milk instead of powdered sugar for a lighter finish.
Reader Favorite Tips and Ideas
- Bake the loaf on the middle rack for even browning.
- Tent loosely with foil if the top darkens too quickly.
- Always cool before glazing so it doesn’t melt into the cake.
- Try it toasted with a little butter for breakfast — amazing.
Troubleshooting Tips
| Problem | Cause | Fix |
|---|---|---|
| Loaf too dry | Overbaking or too much flour | Check early, spoon flour into measuring cups |
| Crumble sinking | Batter too thin | Fold in apples gently, don’t overmix |
| Glaze too runny | Too much milk | Add extra powdered sugar |
| Center not cooked | Oven temp too low or thick pan | Bake longer, tent with foil if needed |
Nutrition Information (Per Slice, 10 Slices)
- Calories: 260
- Carbs: 38g
- Protein: 3g
- Fat: 11g
- Sugar: 22g
- Fiber: 2g
Baking Apple Cinnamon Loaf Cake as Homemade Gifts
One of my favorite things about this Apple Cinnamon Loaf Cake is how perfect it is for sharing. Every fall, I make extra loaves just for friends, neighbors, and family — because nothing says “I appreciate you” quite like a homemade baked good that fills the house with cinnamon and apples.
I usually bake several loaves at once, let them cool completely, then wrap each one in parchment paper and tie it with twine or a simple ribbon. Sometimes I’ll tuck a little handwritten tag under the bow with reheating instructions or a sweet note. It’s thoughtful, affordable, and so much more personal than store-bought gifts.
These loaves make wonderful hostess gifts, holiday treats for teachers, or a simple way to brighten someone’s day. Plus, the smell of multiple loaves baking at once? Pure magic.
Here’s how to Package Apple Cinnamon Loaf Cake for Gifts
If you’re planning to bake extra loaves for friends and family, here’s a simple way to package them so they stay fresh and look beautiful:
- Cool Completely – Never wrap a warm loaf. Let it cool fully on a wire rack so no steam gets trapped (which can make it soggy).
- Wrap for Freshness – Start with a layer of plastic wrap or beeswax wrap around the loaf to lock in moisture and keep air out.
- Add a Decorative Layer – Wrap the loaf in parchment paper or brown kraft paper for a clean, rustic look. Fold neatly around the sides and secure with tape or baker’s twine.
- Tie with Ribbon or Twine – A simple piece of jute twine or festive ribbon makes it look like a gift. You can also tuck in a cinnamon stick or small sprig of rosemary under the bow for a pretty, seasonal touch.
- Add a Label or Tag – Handwrite a quick label with the recipe name and reheating instructions (e.g., “Warm slice in the microwave for 10 seconds” or “Best enjoyed within 3 days”).
- Optional Gift Basket – If you’re feeling extra fancy, pair the loaf with a small jar of homemade maple glaze or a bag of fresh coffee in a gift basket.
My Personal Kitchen Notes
I’ve tested this loaf with different apples, and Granny Smith + Honeycrisp together give the best balance of tart and sweet. I also found baking it in a light metal loaf pan (not glass) keeps the sides from overbrowning while the center cooks perfectly.
My Final Thoughts
This Apple Cinnamon Loaf Cake (Easy Quick Bread) is everything I want in a fall bake: simple, cozy, and full of flavor. It works as breakfast, snack, or dessert, and the crumble topping with that maple glaze makes it taste like something from a bakery — only way easier and more affordable.
Tasty Apple Desserts
- 2 Ingredient Apple Pie Donut Holes
- Caramel Apple Crisp Cheesecake
- Apple Pie Pull Apart Bread
- Apple Crumb Cheesecake Pie
Apple Cinnamon Loaf Cake
Ingredients
Crumb Topping
- 1 cup all-purpose flour
- 5 tablespoons unsalted butter melted
- 1/2 cup light brown sugar
- 1 teaspoon ground cinnamon
- pinch salt
Cake
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter room temperature
- 1/2 cup granulated sugar
- 2 large eggs room temperature
- 1/2 cup buttermilk room temperature
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 large or 2 small apples diced + 1 teaspoon ground cinnamon
Glaze
- 2/3 cup powdered sugar sifted
- 1 tablespoon maple syrup
- 1-2 tablespoons milk
Instructions
- Preheat the oven to 350ºF. Line a 9×5-inch loaf pan with parchment paper, then grease with cooking spray.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- In a large bowl, beat together the sugar and butter until light and fluffy, about 1 minute. Add in the eggs and vanilla. Mix until combined.
- Mix in the flour mixture 1/2 at a time, alternating with buttermilk. Do not overmix. Set the batter aside.
- For the crumble topping, in a medium-sized bowl, combine butter, light brown sugar, salt, and cinnamon. Add the flour. Using a fork, mix until the mixture is crumbly. Set aside.
- In a separate bowl, coat the diced apples in cinnamon. Mix in 1/3 the apple mixture in the batter.
- Pour 1/2 the batter into the prepared pan. Layer another 1/3 of the apples. Pour the remaining batter. Tap loaf pan onto the counter. Top the loaf with an even layer of the apple mixture and crumble topping.
- Bake for 60-80 minutes or until a toothpick inserted in the center of the cake comes out mostly clean. If the top of the loaf gets too dark while baking, you can loosely cover it with foil.
- Remove the loaf from the oven and allow to cool for 15 minutes in the pan. Transfer to a cooling rack to cool completely before glazing.
- For the glaze, whisk the ingredients together until smooth. Drizzle over the cooled loaf.
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