This snickerdoodle apple bread is so fluffy and moist, it’s almost like a cake! It has ribbons of cinnamon sugar running through it and a cinnamon crumb topping, plus it only take 18 minutes to prepare this yummy recipe!
While a lot of apple breads have chopped up apples in them, this snickerdoodle apple bread has shredded apples in it! Just like zucchini bread or banana bread, the shredded apples are part of the batter.
Just like my pear and apple crisp, this is one of those cozy recipes that is great to make come fall and winter!
Tell me about this recipe!
- It’s made with shredded apples, I made mine using Granny Smith apples but feel free to try another variety!
- It is so easy to make, you just need to cream your butter and sugar together, then add the rest of your ingredients. Top it with a cinnamon crumb topping and you are good to go.
- I’ve made my loaf with sour cream, making it super moist. If you’re looking for a dairy free alternative, you can substitute it with applesauce.
The printable recipe card with the full list of ingredients and instructions can be found at the bottom of this post
- Cinnamon: since this is a snickerdoodle loaf, I’ve used a lot of cinnamon in it. Feel free to add in other warm spices like nutmeg and ginger.
- Sour Cream: if you don’t have sour cream, substitute an equal weight of yogurt or applesauce.
- Flour: while I call this apple bread, I don’t use bread flour. Instead, I use all purpose flour.
- Apples: you’ll need to peel and core your apples, then shred your apples in a food processor or grate them with a box grater.
How to make this recipe
Step 1: Start off by making your crumb topping. Mix your melted butter with the flour, brown sugar, salt and cinnamon. Make sure the dry ingredients are all moist, otherwise your topping will be powdery. Keep in the fridge while you make the snickerdoodle apple bread.
Step 2: Whisk your flour, cinnamon, baking soda, baking powder and salt together.
Step 3: In a stand mixer fitted with the paddle attachment, cream your butter and sugar together for 2-3 minutes. It should become fluffy and airy.
Step 4: Add your eggs and beat until combined. Make sure you scrape down the sides and bottom of the bowl with a rubber spatula in order to get everything well combined.
Step 5: Add in your sour cream, vanilla extract and shredded apples. Your mixture is going to look quite chunky and curdled – but don’t worry! This is normal.
Step 6: Fold in your dry ingredients, making sure there are no more pockets of flour in the batter. With your mixer on the lowest speed, pour in your milk.
Step 7: Grease and line a 8.5×4.5 inch loaf pan. Pour in a third of your batter, then sprinkle over your cinnamon sugar. Repeat again, then finish with just batter.
Step 8: Sprinkle over your crumb topping. Bake at 350 degrees for 65-75 minutes. If it starts to brown too quickly, cover the top with aluminium foil. A toothpick inserted will come out clean. Let the bread cool in the pan before removing.
- I highly recommend using a weighing scale and measuring out your ingredients the metric way. It makes a huge difference to your baking and is the most accurate way to bake!
- I make sure that all of my ingredients are at room temperature before I start the recipe, so pull out all of the ingredients (including the sour cream!) before you start baking.
- Use a light metal pan for this recipe. A dark metal will scorch the sides of the loaf.
- Make sure to check in on the bread after 30 minutes so the topping doesn’t go too brown. Cover the top in foil if it’s starting to get too brown.
Frequently Asked Questions
Because there aren’t a lot of apples in this, feel free to use whichever apples you like! Just make sure they aren’t too soft and mushy. I used granny smith apples.
You can keep this bread in the refrigerator for up to 5 days, or at room temperature for 2 days.
Either use a food processor or the largest holes on a box grater. Be sure to peel the apples first!
Use an equal amount of yogurt or applesauce.
Other Apple Recipes to try!
Snickerdoodle Apple Bread with Crumb Topping
- 8.5×4.5 inch loaf pan
- 1 ¾ cups all purpose flour
- ½ cup unsalted butter room temperature
- 1 cup granulated sugar
- 2 teaspoon vanilla extract
- 2 eggs room temperature
- 2 apples peeled, cored and shredded
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 ½ teaspoon ground cinnamon
- ½ cup milk
- ⅓ cup sour cream room temperature
Cinnamon Sugar Filling
- 1 tablespoon ground cinnamon
- ½ cup granulated sugar
- ¼ cup light brown sugar
- 1 ½ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- ⅓ cup all purpose flour
- 2 ½ tablespoons butter melted
- Preheat your oven to 350°F/175°C. Grease and line a 4.5×8.5 inch loaf pan.
- Whisk all of the crumb topping ingredients together in a large jug, making sure it is evenly moist and there's no dry powder left. Place in the fridge.
- Whisk the flour, cinnamon, baking soda, baking powder and salt together in a large bowl and set aside.
- In a stand mixer fitted with the paddle attachment, whip up the butter and sugar together for 2 minutes at medium-high speed. You want it to look airy and fluffy.
- Add the eggs and beat on medium for a minute. Make sure to stop the mixer and use a rubber spatula to scrape the sides down.
- Add in the sour cream, shredded apples and vanilla extract and beat on medium speed for 1 minute. It will look slightly curdled which is fine!
- Add in all of the dry ingredients and mix on low speed until completely combined. Then, slowly pour in your milk.
- In a small bowl, whisk together the cinnamon and sugar.
- Pour a third of the batter into your loaf pan, then sprinkle over half of your cinnamon sugar. Pour another third of the batter and the remaining cinnamon sugar. Finally, pour the rest of the batter on top. Use a small offset spatula to cover the cinnamon sugar underneath.
- Sprinkle over your crumb topping. Bake for 65-75 minutes, check in after 30 minutes to make sure the topping isn't burning. If it's getting too brown, cover with foil. You'll know the loaf is done when you stick a toothpick in and it comes out with no crumbs. Allow the loaf to cool in the pan.