Sweet Apple Cinnamon Bread Machine Loaf
Sneak Peek: Make this Sweet Apple Cinnamon Bread Machine Recipe with a bread machine. Even though Grandma wouldn’t do it that way, I’m pretty sure she would love to eat it. Spiced apples and raisins make this whole wheat loaf incredibly moist.
This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases at no extra cost to you.
Are you lucky enough to live close to an outstanding farmer’s market? There’s usually a fresh-bread booth or table where I see things I want to go home and bake myself. This Sweet Apple Cinnamon Bread recipe is my response to seeing yummy-looking apple yeast bread at one of these markets.
Ingredients and Substitutions
How To Make Sweet Apple Cinnamon Dough with a Bread Maker
⬇️ Jump to the recipe below for exact amounts and detailed instructions.
An Alternate Method for Shaping the Dough
The method pictured below might be more straightforward if you are a novice baker.
- After rolling the dough into a long cylinder and sealing it (as seen in the pictures on the left side above), the same way you would for cinnamon rolls, slice the cylinder crosswise into six large slices and set it on end in a loaf pan.
- Cover the pan loosely with a tea towel or freebie shower cap. Remove the cover as soon as the dough is almost double in size.
- Sprinkle with streusel if using, then bake as directed.
Tips That Make a Difference
- Be Patient: The dough may take longer to rise if your kitchen is cool. Watch the dough, not the clock.
- Avoid Sticky Pans: Use well-oiled pans, a pan liner (make your own with parchment paper) or a USA pan for easy release.
- Make it Easier to Handle: Place the sealed roll of dough in the freezer for about 10 minutes before you cut and shape it.
Sweet Apple Cinnamon Bread Machine Loaf
Mix and knead this sweet yeast bread in a bread machine, use your preferred method of shaping, then bake it in a conventional oven. Your fans will love it!
PRINT RECIPE
PIN RECIPE
SHARE BY EMAIL
Video
Ingredients
- ⅔ cup (151 g) buttermilk or yogurt thinned with milk to buttermilk consistency
- 1 large (50 g) egg
- ¾ teaspoon salt
- 2 tablespoons (28 g) butter
- 2 tablespoons (27 g) brown sugar
- 1 cup (120 g) whole wheat flour
- 1-1/4 cup (150 g) bread flour
- 1-1/2 teaspoons (6 g) bread machine or instant yeast
- ½ cup (72 g) raisins
Apple Filling
- 1 medium golden delicious apple peeled and finely diced
- 1 teaspoon cinnamon
- ⅛ teaspoon allspice optional
- ¼ teaspoon cornstarch
- 1 tablespoon (14 g) sugar optional depending on how sweet your apples are naturally
- 1 tablespoon (14 g) water
Streusel
- 2 tablespoons (15 g) all-purpose or bread flour
- 1 tablespoon (12 g) brown sugar
- 1 tablespoon (14 g) cold butter
- ¼ teaspoon cinnamon
Frosting (if desired)
- ½ cup (60 g) powdered sugar
- 2 teaspoons (28 g) coffee
- 1 tablespoon (15 g) cream cheese
Instructions
Dough
- Add ingredients to the bread machine pan in the order listed: 2/3 cup (151 g) buttermilk or yogurt thinned with milk to buttermilk consistency, 1 large (50 g) egg, 3/4 teaspoon salt, 2 tablespoons (28 g) butter, 2 tablespoons (27 g) brown sugar, 1 cup (120 g) whole wheat flour, 1-1/4 cup (150 g) bread flour, 1-1/2 teaspoons (6 g) bread machine or instant yeast.Select the DOUGH cycle and push START.
- Check the dough by lifting the lid to take a peek. Right after starting: check to be sure paddles are engaged and dough is starting to clump.15-18 minutes into the kneading phase: check dough consistency—it should stick to the sides, then pull away cleanly. If too wet, add flour 1 tbsp at a time.If too dry, add liquid 1 tbsp at a time. Read more about this surprising secret to success with a bread machine here.
- Add raisins: About 5 minutes before kneading ends (or at the “add-ins” signal), add 1/2 cup (72 g) raisins If you miss it, knead them in by hand before shaping.
- Prepare apple filling: Combine 1 medium golden delicious apple, peeled and chopped, 1 teaspoon cinnamon, 1/8 teaspoon allspice, 1/4 teaspoon cornstarch, 1 tablespoon (14 g) sugar, 1 tablespoon (14 g) waterinto a microwave-safe bowl and cover. Cook on HIGH for 2 minutes. Allow the cooked apples to cool while the dough is rising.
- Let Dough Rise: When the DOUGH cycle ends, make sure the dough has doubled in size. Leave in the pan a bit longer if needed.
Shaping the Dough
- Prep & Roll: Remove dough to a lightly floured surface. Gently press to deflate, then shape into a ball. Roll into a 9×13-inch rectangle. If dough resists rolling, cover and rest 15 minutes.
- Add Filling: Spread apple filling evenly, leaving a 1-inch border.
- Form Roll: Starting on a long side, roll up tightly and pinch the seam closed. If too soft to handle, chill in the freezer for 10 minutes.
- Make Half-Pipes: Cut roll lengthwise along the seam into two long pieces.
- Arrange in Pan: Spray a 9×5-inch loaf pan. With cut sides up, shape each half into an “S” and place side by side in the pan.
- Second Rise: Cover and let rise until slightly less than doubled, about 45 minutes.
Streusel
- Combine all ingredients: 2 tablespoons (15 g) all-purpose or bread flour, 1 tablespoon (12 g) brown sugar, 1 tablespoon (14 g) cold butter, 1/4 teaspoon cinnamon, with a fork until crumbly.
Baking
- Fifteen minutes before the bread is ready to bake, preheat the oven to 425 °F (220˚C).
- Sprinkle streusel over the risen loaf (if using).
- Reduce the oven temperature back to 350 °F (180˚C). Bake for 35 minutes or until the internal temperature reaches 190 °F (88˚C). About halfway through baking, cover the bread loosely with foil to prevent over-browning.
- Cool in pan 15 minutes, then turn out onto a rack.
Frosting
- Combine 1/2 cup (60 g) powdered sugar, 2 teaspoons (28 g) coffee, and 1 tablespoon (15 g) cream cheese. Add more sugar if too thin, or add coffee if too thick. Drizzle over the cooled loaf.
Notes
Heads-up: Avoid doubling this recipe. Anything above 4.5-5 cups of flour won’t knead properly in most machines and can cause overheating. More details here.
Making Bread Without a Bread Machine
? Stand Mixer Method:
1️⃣ Add ingredients to the bowl in the listed order.
2️⃣ Mix on LOW until moistened, then knead on speed 2 or 3 with a dough hook for 5-10 minutes until smooth and elastic.
3️⃣ Cover and let rise in a warm place until doubled.
4️⃣ Gently deflate and shape as directed in the recipe. ? By Hand:
1️⃣ Mix all ingredients into a shaggy dough ball in a large bowl.
2️⃣ Turn onto a floured surface and knead for 10-20 minutes until smooth and elastic.
3️⃣ Place in a greased bowl, cover, and let rise until doubled.
4️⃣ Gently deflate and shape as directed. ? Yeast Tip: Using active dry yeast? Increase by ¼ teaspoon. It no longer requires dissolving, but you can if preferred.
1️⃣ Add ingredients to the bowl in the listed order.
2️⃣ Mix on LOW until moistened, then knead on speed 2 or 3 with a dough hook for 5-10 minutes until smooth and elastic.
3️⃣ Cover and let rise in a warm place until doubled.
4️⃣ Gently deflate and shape as directed in the recipe. ? By Hand:
1️⃣ Mix all ingredients into a shaggy dough ball in a large bowl.
2️⃣ Turn onto a floured surface and knead for 10-20 minutes until smooth and elastic.
3️⃣ Place in a greased bowl, cover, and let rise until doubled.
4️⃣ Gently deflate and shape as directed. ? Yeast Tip: Using active dry yeast? Increase by ¼ teaspoon. It no longer requires dissolving, but you can if preferred.
Equipment
Nutrition
Serving: 1slice | Calories: 154kcal | Carbohydrates: 27g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 197mg | Potassium: 141mg | Fiber: 2g | Sugar: 11g | Vitamin A: 155IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg
All images and text ©️ Paula Rhodes for Salad in a Jar.com
5-Star Ratings Are My Favorite!Help others find this recipe in search results on the web.
Need help troubleshooting? Please email me: Paula at saladinajar.com–photos welcome!
FAQs
- Can I make this without a bread machine?
- Yes! Mix and knead by hand or with a stand mixer, then let it rise in a warm spot until doubled.
- What’s the best way to store this bread?
- Freezing: Freeze baked bread for up to 3 months; thaw at room temp.
- Storing: Store unfrosted bread in a plastic bag at room temp for 1–2 days. Refrigerating may dry it out.
- Can I use canned apple pie filling?
- Yes, chop the apples finely before using.
Final Thoughts
This Sweet Apple Cinnamon Bread is as versatile as it is delicious. Serve it plain, topped with streusel, or drizzled with icing for a decadent twist. Whether you’re using a bread machine or baking by hand, this recipe is a guaranteed hit.
Need More Recipes for Apples?
You will like this easy Crustless Apple Pie if you have many apples. For something savory with apples, this Ham Stew with Beef and Bacon (and apples that disappear in the broth) is my favorite soup on this website. If you like raisins, don’t miss this Cinnamon-Raisin Loaf made with a bread machine. If you want to read more tips for using a bread machine, start with this post.
p.s. This bread makes a tasty toasted cheese sandwich with apple butter and melty white cheese. YUM!!
What a wonderful post! Thank you for the recipe, photos, and all you wrote!
Thank you so much for your lovely commment! I’m glad you found the the recipe and photos helpful. Feel free to share how it turns out–I’d love to hear!
Terrific, your best yet. Used golden whole wheat flour that I had on hand along with the bread flour. Have made twice, always have to add 1-2 T flour to adjust dough consistency – maybe that’s the golden wheat flour. I’m going to bake a few batches in mini. loaf pans (1 “snake” per pan), check doneness at 25 minutes or so, use Craisins for a festive accent, and guess what everyone’s getting for Christmas?
Hi Laurie,
Wish I was on your Christmas List! Congrats on your expertise in adjusting the dough consistency–an important skill for every bread baker.
I baked this today and it is fabulous!
I love your detailed directions.
Thank you you for sharing this wonderful recipe.
KF Jefferson, Ga
Hi Kathy,
Thank you for taking the time to come back and share your experience. Glad you loved it.
Palua, I do not see the video link. Can you sent it to me please.
Mike.
By any chance, do you have an ad blocker on your browser? This will cause the video not not show up. Otherwise, you should see it inside of the recipe card.
sooo…the instructions say to put 2 Tbsp. of flour in the filling mixture, but that isn’t on the ingredient list. I’m guessing by the looks of my filling that shouldn’t be there?
Anna,
Thank you for writing. It took me a second to figure out what happened. When I added metrics to all of my recipes, this got messed up–just as you suspected. The 2 tablespoons of flour belong in the streusel, not the apple filling. I will correct it immediately.
Paula, this looks divine, and I will be making this when I have some folks to share it with. Otherwise, I will eat the whole thing! Soup season is my favorite season as well. Now you have pricked my curiosity. Do you have any favorite soup recipes to go along with your wonderful bread? Share, sister, share.
Hi Becky,
My favorite soup in the whole world is this Ham Stew with Beef and Bacon. It’s hearty and filling without being rich. I also like gumbo. Another one that warms my innards is this Leftover Rotisserie Chicken Soup.
I think this loaf sounds just right for the season. It’s warm, fragrant and apple-y!
Lately, I’ve seen recipes for bread in the air fryer. What do you think? Might you explore this method?
Subbing cranberries for raisins! What a great idea…make a smoked turkey sandwich with cranberry sauce and mayo.
Hi Viv,
I have experimented with baking in the air fryer. Whether it’s a good idea or not depends on the configuration of your air fryer. You would need small pans unless you do something like focaccia. I found that the upper heating element was too close to my bread, so it browned on top too quickly. Experimentation is in order.
The cranberries sound good. I love a good sweet and savory flavor.
This was delicious! Thank you so very much for the recipe and the clear directions–I followed step-by-step even popping the rolled dough into the freezer for 10 minutes before cutting it. I made the dough in the bread maker–so easy! I usually only make sourdough by hand, so it was a cool adventure for me. But when you get a bread maker as a gift, it would be a crime not to try it. I used low sugar cranberries instead of raisins and added pecans. I can’t wait to make it again. The loaf was gone in a day. I’m also going to try with an 1:1 alternative flour for my mom–she was a little jealous she couldn’t try it.
Hi Shannen,
Glad you loved it. Let me know how the alternative flour works out for you. I would love to know. Thank you for taking the time to share your thoughts.
My dough was very floppy and slack when it came out of the bread machine. It would not roll up as per instructions. Any suggestions ?
Hi Cate,
Oh no, I’m sorry. Was this your first time to make this recipe?
Sounds like something went wrong with the measuring of ingredients–either too much liquid or too little flour. But even so, that can be fixed if you watch the dough as it kneads. Did you open the lid and look at the dough? Was it sticking to the side, then pulling away cleanly? If not, add flour one tablespoon at a time until it does. Do this while the machine continues to run. See this post for all the details.
Other possibilities: Did you make any substitutions? Did you weigh or measure the ingredients? Did you let the DOUGH cycle run all the way through to the end?
Does any of this sound like a possibility?
oh Paula! this is the best one I’ve made yet! I shared it with my parents and a couple of friends. that “mmmm” as soon as they all took the first bite sums it up nicely. 🙂 I’m making another loaf today to share at church tomorrow am. funny side note, I messed up one of the half pipes so it looked more like “earthquake bread” when it came out of the oven instead of apple cinnamon bread haha!
You know what I’ve noticed? The better your bread turns out, the more likely you are to share it. Wish I was going to church with you tomorrow. I’m pretty sure there will be no homemade bread at my church tomorrow.
Soo the problem I’m having is with the half pipe and the “S” pattern. I put it cut side up like you show us in the video, but, after it raises, the top (still) looks like an earthquake, not smooth and “loaf-like” as yours is. what am I missing?
Marcus,
I sent you an email. Check your junk mail if you don’t see it.
Some of your notes say to preheat oven to 425 for 15 minutes before then instructions says 10 minutes before baking preheat oven to 350, can you explain which way is best? I made this without noticing the 425 and my bread came out good but the middle sank a little. I believe I may have over proofed or maybe high altitude (8,500 ft). I’m new to bread and altitude baking, so I need all the help I can get, lol. Although it sank it was delicious! I made French toast with it. Definitely a keeper recipe!
Hi Angel,
I am constantly tweaking my recipes when I find a better way. Unfortunately, it looks like I didn’t follow through on this one. I’ll change the recipe instructions, so they match.
High altitude is a game I’ve never had the opportunity to play. The rules are a bit different, but I’m no authority. I’ve just read about it in books. If you think the bread is over-proofed, don’t hesitate to cut back on the yeast next time. I bet that will help. Also, pay no attention to the clock when proofing bread. The only thing that matters is the size of the dough, no matter how much or how little time it takes to proof.
Thank you so much for a presenting this recipe that, yes, did scare me at first, in such detailed steps to make it totally doable for a novice! My mother always brings me apple bread from Mercier’s when she comes back from vacation. This time my husband loved it so much and he asked if you can order it. They used to ship it, but it was VERY expensive for bread.
I made this yesterday and my husband said it’s better than Mercier’s! I sent him out for another apple last night and made another loaf for my mom today!
I just used all purpose flour and active yeast as the original recipe called for because I didn’t see the note about yeast until later. It turned out perfectly!
Way to go, Deanna. Baking a good loaf of bread that pleases other people is SO satisfying. Wouldn’t you agree? I’m so glad you got to experience that. Thank you for the encouraging words about the detailed steps. I’m so happy they were helpful.
Delicious! I loved the bread. I used 2 small apples. It’s probably my favorite bread I’ve ever made. The coffee in the icing made my foodie heart happy. Thanks so much for a phenomenal recipe!
So happy to hear you loved the bread. I couldn’t agree more.
My bread was a total flop. 🙁 This was my first time to use a breadmaker. When the cycle finished on the breadmaker, the bread was completely baked & I couldn’t do anything else with it other than break it up in a casserole dish & put the apple filling & streusel on top. I have NO idea what I did wrong/????
Hi Jo,
I’m so sorry about your bread. It sounds like you might have selected the wrong cycle. If you will select the DOUGH cycle, the machine will mix, knead and allow the dough to rise once or twice, then STOP. That’s when you will pull the bread out of the machine and take over.
Don’t let this discourage you. Bread machine flops have happened to all of us.
Hi there. Just made the apple filling. How thick is the filling supposed to be? I have liquid.
Hi Kellie,
Glad you wrote. Some apples contain more water than others and some are bigger than others. Also, microwaves vary wildly. If you want the juices to be thicker you can add a little more cornstarch. If you think you have added plenty of cornstarch, it may be that you just have to microwave a little longer because your apple is bigger than average or juicier than average. Hope this helps.
@Paula, thanks for your reply. I think it was because of the apples I used…I bought a new-to-me variety called Ginger Gold. Anyhow, I had prepared the filling early in the process and by the time the dough was ready for the filling, the apples had thankfully absorbed the extra moisture. I ended up using the crumb coating. Hubby and I had some for breakfast this morning…this is lovely bread, you won’t find anything like this at the store. I’m excited to check out your other recipes. Thanks Paula!
I’m so glad you enjoyed the bread. I’ve never heard of the variety, “Ginger Gold.” Interesting. Thanks for reporting back.
I’m making this right now. I followed the directions in the link to make it by hand. It says to proof the yeast in 1/2 cup of water if using active dry, which is what I did. I did not reduce the buttermilk (added 2/3 cup) and now it is like soup. I guess I am going to add more flour until I can knead it? But worried it’s ruined. Help?
It didn’t rise.
Hi Leanne,
The instructions I linked to are rather unclear. (I no longer link to these directions but looks like I missed this recipe.)
It’s easy to see how you were misled. I will rewrite this recipe with specific instructions for using regular yeast (that needs to be dissolved before using) as opposed to instant or bread machine yeast. In general, you should use part of the original liquid specified in the recipe to dissolve the yeast. The total liquid must remain the same or you will have to add more flour–as you correctly guessed.
Regarding the problem of the yeast not rising, there could be several reasons. Was the yeast active and bubbly when you dissolved it? If not, then it was probably dead. Did the yeast come in contact with a liquid or other ingredient that was too hot? This will kill it. If the yeast was not dead, was the ambient temperature of the location where the dough was located warm enough? This can make a huge difference, especially in the wintertime.
My apologies that this bread didn’t work for you. I hope this explanation has been helpful.
This looks yummy! But I missed the part about the apple filling somehow. Do you add raw apples in the machine and then make apples in a bag to spread over the dough before rolling and slicing/shaping?
Tere,
I am so thankful you wrote. You see, I have been converting all my recipes to a new format. Sometimes, things get lost in the cracks during the process. I try to check each recipe but occasionally, I miss something. I fixed the recipe so I think it will be more clear for you. The raw apples are part of the “apples in a bag.” Check it out and let me know if you still have a question.
I love the variety of ways you creatively shape yeast doughs and this one I’ve had bookmarked for a long time. Plan to make it this week.
I want to thank you for sharing your method of cooking apples in the microwave. We’ve been enjoying them on top of pancakes a few weekends in a row while Trader Joe’s has been selling the most delicious honeycrisp apples. I use apple cider in place of the water when I have it–delicious.
I somehow thought you stopped blogging and was pleasantly surprised to discover that’s not the case last night. I love your blog, your recipes, and you! Thank you for all the hours you put into this space for others to enjoy! I love it here.
So nice to hear from you Julie. Love your idea about using apple cider in place of water.
I did slow down on the blogging after my mother died but picked it back up again over the summer when I had it “remodeled.” Your words are very encouraging. Hope the bread turns out delicious for you. Paula
I do want to make this. It looks so yummy!
Do you slice the loaf all the way through to get 2 separate halves then wind them into the pan to bake or are you partially cutting through the loaf then winding it in the pan? I assume it’s to be cut all the way through but just need to check. Thanks.
You are right Annemarie. Cut it all the way in half. I hope you love it as much as we do.
I make WW bread and am wondering…do you think it would turn out well if I simply add this filling and the streusel? I know it’s worth trying!
I tried this bread today. I doubled the filling and added some roughly chopped walnuts. It looks and tastes amazing! I got a bread machine for Christmas and have been wearing it out ever since. I’m so glad I stumbled upon your page. I’m an otherwise decent baker, but I’ve never been able to do bread until now.
Thanks!
So glad to hear it worked for you Christina. Double the filling sounds totally decadent!
absolutley love your recipes. Have not been disappointed yet! Just wondering If You have a recipe for cinnamon swirl raisin bread (Dough made in bread maker)? I’ve been looking all over and can’t seem to find one that looks worthy of trying. Thanks in advance!
Already in my pending recipes list. It looks gorgeous, and I guess it tastes delicious.
Thanks for the recipe!
Happy Christmas!
This bread was delicious! I made it for out of town guests and it was a big hit. Thank you, Paula. Great recipe and great website!
Thank you so much for your kind words. Glad to hear the bread was a hit!
Thanks, Paula… I’ll let you know how it turns out, when I get a chance to try it.
Paula, this sounds like a good way to use up some of the home-canned apple pie filling I have languishing in the pantry. Any guess as to how much filling you’d use if using prepared filling (or about how much the recipe makes?)…
Merry Christmas to you and yours!
Good question, Bobbie. Maybe half a cup? Be sure to chop the apples a bit more finely than they usually are straight from the can. Might want to spice them up a little bit too. I thought about trying that myself just for fun but didn’t quite get to it.
If using regular white bread flour instead of whole wheat – is it necessary to do the second rise in the pan?
So glad you asked Rhonda. No, the second rise in the bread machine pan is strictly for the benefit of the whole wheat flour. With regular bread flour, allow to rise in the pan as part of the dough cycle, remove from pan and shape, then allow to rise before baking. Hope you enjoy.
Do you have to use a bread machine and if not how would you suggest making the dough?
This recipe is based on using a bread machine. I have not tried it any other way so can not advise. So sorry. paula
This looks heavenly! It would be a lovely bread to have on hand during the holidays. I have company coming, and I know this would make them very happy! 🙂