Moist Apple Cinnamon Bread made with apple pulp and topped with cinnamon sugar. Easy, cozy, and the best way to use leftover pulp after juicing!
This Apple Cinnamon Bread is cozy, sweet, and the perfect way to use up leftover apple pulp from juicing. It’s soft and moist with a sweet cinnamon sugar topping that makes every bite more flavorful! I love making this when I’ve juiced apples to make fresh homemade apple cider recipe, nothing goes to waste and we get a sweet treat too!
If you’ve been juicing apples, this recipe is a game changer. Instead of tossing the pulp, we’re baking it into a warmly spiced quick bread. The apple pulp keeps the loaf moist and flavorful!
This bread also freezes beautifully, and since it makes two loaves you can enjoy one today and put one away for later. It’s a breakfast favorite in my house, but it also makes a delicious afternoon snack with tea or coffee, or a dessert with a scoop of vanilla ice cream.
Quick Bites About This Recipe
Flavor: Warm cinnamon spice with sweet apple notes.
Skill Level: Beginner-friendly, no mixer needed.
Swaps: Swap avocado oil for vegetable oil.
Make Ahead: Bake and store at room temp for 2-3 days or freeze for longer.
Freezer Friendly: Freeze slices or a whole loaf for up to 3 months.
Variations & Substitutions: Add walnuts or pecans for crunch, or stir in chocolate chips for a sweeter loaf.
Apple Cinnamon Bread Ingredients
All-purpose flour: The base of the bread. Be sure to measure correctly so it doesn’t turn out dense. A 1-to-1 gluten-free blend can also work well.
Salt: Balances out the sweetness.
Baking soda & baking powder: The rise makers. They help the loaf stay fluffy and tall.
Ground cinnamon: The star spice! Adds warmth and coziness.
Nutmeg: A little pinch for depth. You can skip if you don’t have it.
Eggs: Hold everything together and gives the bread structure.
Avocado oil: Keeps the loaf super moist. Any neutral oil works.
Granulated sugar: Sweetens the bread and gives it that golden crust.
Vanilla extract: Rounds out the flavor with a little warmth.
Banana: Adds natural sweetness and moisture without overpowering the apple and cinnamon flavor.
Apple pulp: The hero of this recipe! It keeps the bread tender and makes use of juicing leftovers. No wasting the juice pulp! You can also use grated apples, just squeeze out the excess moisture.
Cinnamon sugar: A simple mix of cinnamon and sugar sprinkled on before baking. It bakes into a crunchy sweet crust you’ll love.
How to Make Apple Cinnamon Bread
Preheat your oven to 350°F. Grease two 8×4-inch loaf pans with butter or spray so the bread doesn’t stick.
Whisk together the flour, salt, baking soda, baking powder, cinnamon, and nutmeg in a large bowl. This way your spices and leaveners are evenly mixed in.
In another bowl, whisk the eggs, oil, sugar, and vanilla until smooth. The mixture should look pale and slightly thick.
Mash the banana and stir it into the wet mixture. Then add the apple pulp and gently fold it all together.
Add the dry ingredients into the wet mixture in batches, stirring gently until just combined. Be careful not to overmix or your bread can turn out dense.
Divide the batter between the two prepared loaf pans. Sprinkle the tops generously with cinnamon sugar.
Bake for 50-55 minutes, or until a toothpick poked into the center comes out with only a few crumbs.
Let the loaves cool in the pans for 15 minutes before transferring them to a wire rack to cool completely.
Storing and Reheating (If There’s Any Leftovers!)
Refrigerate: Wrap tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
Freeze: Wrap slices or a whole loaf in plastic, then foil, and freeze for up to 3 months.
Reheat: Warm slices in the microwave for 15-20 seconds or toast lightly.
Recipe Tips and Notes
- Don’t skip the cinnamon sugar topping – it makes the crust irresistible.
- If your apple pulp is very wet, gently squeeze out the excess juice. Some juicers may need to reprocess the pulp.
- Overmixing can make the bread tough, so stir just until combined.
Apple Cinnamon Bread
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step by step recipe video
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1 tablespoon ground cinnamon
- 1/4 teaspoon nutmeg
- 3 large eggs
- 1 cup avocado oil or vegetable oil
- 1 tablespoon avocado oil
- 2 cups granulated sugar
- 1 tablespoon vanilla extract
- 1 medium banana mashed (about 120 grams)
- 2 cups apple pulp or shredded apple without juice
- 2 tablespoons cinnamon sugar for topping
Instructions
- Preheat the oven to 350°F (175°C). Grease two 8×4-inch loaf pans with butter or cooking spray.
- In a large bowl, sift together the flour, salt, baking soda, baking powder, cinnamon, and nutmeg. Set aside.3 cups all-purpose flour, 1 teaspoon salt, 2 teaspoons baking soda, 1/2 teaspoon baking powder, 1 tablespoon ground cinnamon, 1/4 teaspoon nutmeg
- In another bowl, whisk the eggs, oil, sugar, and vanilla until smooth and slightly pale.3 large eggs, 1 cup avocado oil, 2 cups granulated sugar, 1 tablespoon vanilla extract
- Mash the banana and stir it into the wet mixture. Fold in the apple pulp until combined.1 medium banana, 2 cups apple pulp
- Gradually add the dry ingredients into the wet mixture, stirring gently until no dry streaks remain. Avoid overmixing.
- Divide the batter evenly into the prepared pans. Sprinkle the tops generously with cinnamon sugar. You can also pour in half the batter and do a sprinkle of cinnamon sugar and then fill more then top with cinnamon sugar for extra cinnamon sugar flavor!
- Bake for 50-55 minutes, or until a toothpick inserted into the center of each loaf comes out with only a few moist crumbs.
- Let the loaves cool in the pans for 15 minutes, then carefully remove and transfer to a wire rack to cool completely.
- Slice and enjoy warm or at room temperature.
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Notes
Storage: Wrap tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
Reheat: Warm slices in the microwave for 15-20 seconds or toast lightly for best flavor.
Nutrition
The nutritional information is automatically calculated and can vary based ingredients and products used. If the nutrition numbers are important for you we recommend calculating them yourself.
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