Nothing beats the aroma of bread machine apple cinnamon bread fresh from your kitchen—tender, sweet, and packed with real apple chunks. This bread machine apple cinnamon bread recipe turns simple ingredients into bakery-quality loaves with minimal effort, perfect for cozy mornings or afternoon snacks.
SERVES: 4 | PREP: 15 MIN | COOK: 3 HOURS | TOTAL: 3 HOURS 15 MIN
Ingredients
Wet Ingredients
| Ingredient | Amount |
|---|---|
| Warm milk | ¾ cup |
| Large egg | 1 |
| Melted butter | 3 tablespoons |
| Honey | 2 tablespoons |
| Vanilla extract | 1 teaspoon |
Dry Ingredients
| Ingredient | Amount |
|---|---|
| Bread flour | 2½ cups |
| Granulated sugar | ¼ cup |
| Ground cinnamon | 2 teaspoons |
| Salt | 1 teaspoon |
| Active dry yeast | 2¼ teaspoons |
Add-Ins
| Ingredient | Amount |
|---|---|
| Granny Smith apple (peeled, diced small) | 1 cup |
| Brown sugar | 2 tablespoons |
| Additional cinnamon | ½ teaspoon |
Step-by-Step Instructions
Phase 1: Preparing Your Ingredients (5 minutes)
Step 1: Warm your milk to about 110°F—it should feel like warm bathwater when you dip your finger in. Too hot kills the yeast, too cold won’t activate it properly. This temperature is crucial for getting that perfect rise.
Step 2: Peel and dice your Granny Smith apple into ¼-inch cubes—small pieces work better because they distribute evenly and won’t weigh down the dough. Pat them dry with paper towels to remove excess moisture that could make your bread soggy.
Step 3: Mix the diced apples with 2 tablespoons brown sugar and ½ teaspoon cinnamon in a small bowl. This coating helps the apples caramelize slightly during baking and prevents them from releasing too much liquid.
Phase 2: Loading the Bread Machine (5 minutes)
Step 4: Add the warm milk to your bread machine pan first. Liquids always go in first—this protects the yeast from activating too early and ensures proper mixing.
Step 5: Crack your egg directly into the pan, followed by the melted butter, honey, and vanilla extract. These wet ingredients create the tender crumb you want in sweet bread.
Step 6: Carefully pour the bread flour over the wet ingredients, covering them completely. This creates a barrier that keeps the yeast dry until mixing starts.
Step 7: Sprinkle sugar and salt on opposite sides of the flour—they shouldn’t touch each other or the yeast yet. Salt can inhibit yeast activity if they come in direct contact too early.
Step 8: Add the 2 teaspoons cinnamon evenly over the flour. This early addition ensures the spice flavor gets worked into every bit of dough.
Phase 3: Starting the Machine (2 minutes)
Step 9: Make a small well in the center of the flour (don’t dig all the way down to the liquid). Add your active dry yeast into this well. This positioning gives the yeast the best environment to activate.
Step 10: Close the lid and select the “Sweet Bread” cycle on your machine. If your machine doesn’t have this setting, use the “Basic/White” cycle with a “Light” crust setting. The sweet bread cycle accounts for the extra sugar content.
Step 11: Press start and let the machine run through its initial 10-minute kneading cycle. Don’t open the lid during this time—you’ll release heat and humidity the dough needs.
Phase 4: Adding the Apples (Timing: After first beep, usually 25-30 minutes)
Step 12: When your bread machine beeps (this signals the add-in time), quickly open the lid and add your cinnamon-coated apple pieces. Spread them evenly across the dough surface so they’ll get mixed throughout.
Step 13: Close the lid immediately and let the machine continue mixing for 2-3 minutes. The paddles will work the apples into the dough without crushing them.
Step 14: At this point, you can peek through the window (if your machine has one) to check that apples are incorporating well. The dough should look slightly lumpy with visible apple pieces—this is perfect.
Phase 5: The Rise and Bake (Final 2 hours 30 minutes)
Step 15: Let the machine complete its full cycle without interruption. Your bread machine apple cinnamon bread will rise, bake, and develop that golden crust automatically. The smell will be incredible around the 2-hour mark.
Step 16: When the machine beeps completion, immediately remove the bread pan using oven mitts—the pan and bread are extremely hot. Let it sit in the pan for 5 minutes to set up.
Step 17: Turn the pan upside down onto a cooling rack and gently shake to release the loaf. If it sticks, run a butter knife around the edges. Let cool for at least 20 minutes before slicing—cutting too early will give you gummy texture.
Chef’s Notes
Apple Choice Matters: Granny Smith apples hold their shape and provide tartness that balances the sweetness. Avoid Red Delicious—they turn mushy and lack flavor when baked.
Yeast Freshness Check: Test your yeast before starting by mixing it with warm water and a pinch of sugar. If it doesn’t foam within 5 minutes, buy fresh yeast. Dead yeast means flat bread machine apple cinnamon bread.
Humidity Adjustments: On humid days, reduce milk by 2 tablespoons. On dry days, add 1 tablespoon extra. Dough should form a slightly tacky ball during kneading, not wet or crumbly.
Crust Preferences: For softer crust, brush the hot loaf with melted butter immediately after removing from the pan. For crunchier crust, let it cool completely uncovered.
Nutrition Information (Per Serving)
Calories: 285 | Protein: 8g | Carbs: 48g | Fat: 7g | Fiber: 2g | Sugar: 16g
Creative Variations
Maple Walnut Version: Replace honey with pure maple syrup and add ½ cup chopped walnuts with the apples. The nuttiness pairs beautifully with autumn flavors. This variation reminds me of the rich textures you get in banana chocolate chip bread, where mix-ins create pockets of flavor.
Cranberry Apple Delight: Add ½ cup dried cranberries along with the apples. The tart berries create a sweet-tart balance that’s perfect for holiday brunches.
Caramel Apple Dream: Swirl 3 tablespoons caramel sauce into the dough during the last knead cycle. Top with extra caramel drizzle after cooling for dessert-level indulgence.
Rustic Artisan Style: Want crusty, chewy bread instead? Try adapting the technique from bread machine ciabatta by reducing sugar to 2 tablespoons and increasing salt slightly for a more savory apple bread.
Storage & Reheating
Room Temperature: Wrap cooled bread tightly in plastic wrap or store in an airtight container for 3 days. The apples keep it moist longer than regular bread.
Refrigeration: Extends life to 7 days but can dry out the texture slightly. Bring to room temperature or toast before serving.
Freezing: Slice the loaf completely, separate slices with parchment paper, and freeze in freezer bags for up to 3 months. Pop frozen slices directly into the toaster.
Reheating: Wrap in foil and warm at 300°F for 10 minutes, or microwave individual slices for 15-20 seconds. Toast slices and spread with butter for the best revival method.
Troubleshooting Guide
Problem: Bread didn’t rise properly Check your yeast expiration date and milk temperature. Yeast dies above 120°F and won’t activate below 100°F. Also, ensure your bread machine is in a draft-free area—cold kitchens slow rising dramatically.
Problem: Apples sank to the bottom Your dough was too wet or you added apples too early. Make sure apples are patted completely dry and only add them when the machine beeps. Coating them in cinnamon-sugar mixture also helps them suspend better.
Problem: Crust too dark or burnt Select a lighter crust setting next time. Some machines run hotter than others. You can also check the bread 10 minutes before the cycle ends and remove it early if it’s already golden.
Problem: Dense, heavy texture You likely used all-purpose flour instead of bread flour. Bread flour has more protein, creating better gluten structure. Also check that you measured flour correctly—spoon it into measuring cups rather than scooping, which packs it down.
Problem: Dry, crumbly bread Either you over-measured flour or didn’t add enough liquid. Remember that humidity affects flour absorption. Next time, add an extra tablespoon of milk if your dough looks dry during the first knead cycle.
Equipment Essentials
- Bread machine (1.5 to 2-pound capacity)
- Measuring cups and spoons
- Small mixing bowl
- Sharp knife and cutting board
- Kitchen towel
- Cooling rack
- Oven mitts
Optional but helpful: Kitchen thermometer for checking milk temperature, apple peeler for faster prep, bread knife for clean slicing.
Shopping List
Dairy Aisle
- Milk (whole or 2%)
- Butter
- Eggs
Baking Aisle
- Bread flour
- Active dry yeast
- Granulated sugar
- Brown sugar
- Ground cinnamon
- Vanilla extract
- Honey
Produce Section
- Granny Smith apples (1 large)
Pantry
- Salt
Success Secrets
1. Temperature Is Everything Your ingredients should start at room temperature except the milk, which needs to be warm. Cold eggs or butter straight from the fridge can shock the yeast and prevent proper rising.
2. Don’t Skip the Add-In Beep Adding apples at the right time means they get mixed in without getting pulverized by the initial kneading. Set a timer on your phone so you don’t miss it.
3. Use Bread Flour, Not All-Purpose The extra protein in bread flour creates the chewy, structured crumb that makes bread machine loaves successful. All-purpose flour produces flatter, denser results.
4. Let It Cool Completely I know it’s tempting to slice into warm bread, but the interior is still cooking from residual heat. Cutting too early releases steam and creates gummy texture. Wait the full 20 minutes minimum.
5. Clean Your Pan Immediately While bread cools, fill the pan with warm soapy water. Dried dough and caramelized apples become cement-hard if left overnight. Your future self will thank you.
Pro Tip: Make two loaves at once if your machine allows it—this bread machine apple cinnamon bread disappears fast. Freeze the second loaf for effortless homemade goodness next week.
