Layered Apple and Cinnamon Loaf

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This Layered Apple and Cinnamon Loaf is a great way to celebrate the beginning of Autumn. It is simple to make, loaded with seasonal apples, and laced with plenty of cinnamon. I love baking it, enjoying it the day of baking, then having the leftovers for breakfast.

Layered apple and cinnamon loaf sliced with apples on parchment

The Components of the Apple Cinnamon Loaf

The layered apple cinnamon loaf is made with a few components. Start with a great whole grain batter, add half to the pan, layer in half the apples, half your brown sugar cinnamon, the last of the batter, apples, and top with the remaining cinnamon sugar. That is it. It can easily be made into muffins or even a mini loaf, but I chose to make it into loaves for this recipe.

The Prepwork

Before starting the batter, make sure your cinnamon brown sugar is ready and apples are chopped. The cinnamon brown sugar is just that…cinnamon and brown sugar.

brown sugar and cinnamon in small white bowl

Mix well to make sure the cinnamon is evenly distributed.

mixture of cinnamon and brown sugar

The apples are peeled, cored, and chopped into chunks. I have seen some people grate their apples, but I really like the chunks. This is personal of course, if you don’t want the chunks, grate it! We also love gala apples, so this is what I used. If you prefer the granny smith or honey crisp, go for it!

chopped gala apples on white cutting board for apple loaf

The Batter

The batter is really simple to make. No mixer required. Combine your dry ingredients minus the sugar in a small bowl.

For my flours, I used a combo of all-purpose flour and whole wheat pastry flour. I highly recommend grinding your own grains if you are able, the product is just so much better. I have been using Nutrimill for years and love it! Whole wheat pastry flour comes from soft winter wheat. I have been buying this soft wheat from a great farm in Washington, Farm Fresh Wheat, and just love the grain.

Of course, if you aren’t interested in grinding your own grains, buy it! You can also use 100% all-purpose if you prefer.

dry ingredients in small white bowl for apple loaf

In another bowl add your oil and sugar. You can also use melted butter in the place of oil, but I love how tender baked goods are when you use oil.

oil and sugar in stainless steel bowl for baking goods

Mix and add in eggs, pumpkin puree, and vanilla.

eggs added to oil and sugar in stainless steel mixing bowl

Once they are mixed in, add the dry ingredients, and mix only to combine. Be careful not to overmix at this point.

dry ingredients being mixed into wet ingredients for apple loaf

The more you mix this batter, the tougher it will get. I only mix just to combine.

cake batter for apple loaf in stainless steel bowl

Layering the Loaf

Add half your batter to the prepared loaf pan. To the batter, place half your chopped apples and gently press into the batter.

chopped apples on batter in loaf pan for apple loaf

Top with half your cinnamon sugar. The repeat the process with the remaining batter, apples, and cinnamon sugar.

Baking the Loaf

When it comes to baking with whole grains, one of the most important factors to remember is not to over bake. The whole grains will absorb more liquid than all-white flours. To combat that absorption, under baking just SLIGHTLY is key.

All baked goods will continue to cook after they are removed from the heat source, this is called carry overcooking. If you bake a baked good until it is completely done, it will dry slightly as it continues to bake. I like to check by touch, but this may be a little tricky if you have never used this method. I gently press the very center of the loaf. What I am looking for is that very center to be SLIGHTLY underdone. You can also check this with a toothpick. You want it to come out SLIGHTLY wet still. Remember, this is only SLIGHTLY! There, did I say that enough times? 🙂

brown sugar mix on apples on loaf pan for layered apple loaf

The Finished Apple and Cinnamon Layered Loaf

Here is your lovely finished product. I cannot even tell you how wonderful my house smelled. It was a little cool the day I made this, so combining that cooler weather with the smell of apples and cinnamon baking was just a dream!

layered apple cinnamon loaf

If you want, you can also do 3 layers instead of the 2. It will make for thinner layers of batter and more apples and spice, but still so good!

Layered apple and cinnamon loaf sliced with apples on parchment

We love this served with a glass of cool milk, just like we do with most baked goods!

Layered apple and cinnamon loaf sliced with apples on parchment

This Layered Apple and Cinnamon Loaf is amazing, but I also have a ton of other whole grain recipes too. Check them out and see if there are others you are interested in as well.

Layered apple and cinnamon loaf sliced with apples on parchment
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Layered Apple and Cinnamon Loaf

This loaf has one of my favorite fall flavor combos- apple and cinnamon. They are baked perfectly into this lovely loaf!
Course Dessert
Cuisine American
Keyword apple cake, apple cinnamon cake, apple cinnamon loaf, apple loaf, whoel wheat apple cake, whole grain apple cake, whole grain baked goods, whole wheat baked goods
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 10 servings
Author Amy- A Red Spatula


  • 1/3 cup brown sugar I love to use a dark brown sugar
  • 2 teaspoons cinnamon
  • 1/2 cup canola oil
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 1/2 teaspoon vanilla
  • 3/4 cup all purpose flour remember anytime you measure flour to fluff the flour first, then measure by adding it to your measuring cup with a fork.
  • 3/4 cup whole wheat pastry flour remember anytime you measure flour to fluff the flour first, then measure by adding it to your measuring cup with a fork.
  • 1/4 teaspoon ground nutmeg
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup plain Greek yogurt you can also use regular yogurt or sour cream if you prefer
  • 1-2 cup apples- peeled and cubed


  • Be sure and read instructions all the way through before starting.
    Preheat oven to 350 degrees.
    Butter or spray your 8×4 loaf pan. Set aside.
    Mix your brown sugar and cinnamon together in a small bowl and set aside.
    Mix together your flours, baking powder, salt and nutmeg together and sets aside.
    Add your oil and granulated sugar to bowl. Mix well. Add eggs and vanilla and mix again. Next is the flour mixture. This time only mix to barely combine. Last is the greek yogurt or sour cream. Again, only mix to combine.
    Now, add half your batter to the prepared pan. Add half your chopped apples to the bottom layer of batter, press in, then sprinkle with half your brown sugar/cinnamon mix. Add the remaining batter, the last half of apples (make sure to press in to the batter), then the last of the brown sugar and cinnamon.
    Place in oven.
    Bake for about 30-45 minutes. The time will depend on the actual temp of your oven and the thickness of your pan. The loaf will be a deep golden brown. I like to check with a toothpick, but keep in mind your have chunks of apples in this bread, so make sure it isn't baked apple sticking to the toothpick!
    Once it is baked, remove and place on cooling rack in pan for at least 5 minutes. This will give the bread time to pull away from the edges of the pan. The carefully flip upside down to remove the loaf.
    This is perfect while it is still hot. It is great cool. It is awesome the day after as well. Honestly, it is just really good. If you are storing overnight, make sure and wrap tightly with saran wrap or store in an airtight container. It is also really good with a cold glass of milk!
    Now, sit back and enjoy. You deserve it.

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