Few homemade treats are as comforting as a freshly baked apple loaf. This recipe combines tender pieces of Granny Smith apple, warm cinnamon and a buttery sponge, with orange juice adding a subtle citrus flavour.

The apples are layered through the batter and scattered over the surface, creating a beautifully golden loaf with pockets of sweet, juicy fruit. It is an excellent choice for breakfast, afternoon tea or a simple homemade dessert.

What You'll Need

Servings: 8

Preparation: 15 minutes

Baking: 1 hour 15 minutes

Total time: Approximately 1 hour 30 minutes, plus cooling

For the cinnamon apples:

- 2 Granny Smith apples (about 450g in total), peeled and finely chopped

- Juice of ½ lemon

- 71g brown sugar

- 1 tsp ground cinnamon

For the loaf batter:

- 115g unsalted butter, softened

- 133g caster sugar

- 2 large eggs

- 1 tsp vanilla extract

- 160g plain flour

- 1 tsp baking powder

- 120ml orange juice

1. Prepare The Apples

Preheat the oven to 180°C (160°C fan)/350°F. Line a 23 × 13cm loaf tin with baking paper, leaving some overhang to make removing the loaf easier.

Peel and core the apples, then chop them into small, evenly sized pieces.

Place the apples in a medium bowl with the lemon juice, brown sugar and cinnamon. Stir until every piece is coated, then set aside.

The lemon juice adds freshness and helps prevent the chopped apples from browning.

2. Cream The Butter And Sugar

Place the softened butter and caster sugar in a large mixing bowl.

Using an electric hand mixer on medium-high speed, beat for approximately 1–2 minutes until the mixture becomes pale and fluffy.

Add the eggs and vanilla extract, then continue beating until smooth. Scrape down the sides of the bowl as needed to incorporate everything evenly.

3. Make The Loaf Batter

In a separate bowl, combine the plain flour and baking powder.

Add the dry ingredients to the butter mixture, followed by the orange juice. Mix gently until a smooth batter forms.

Avoid excessive mixing, as this can make the finished loaf dense.

The orange juice provides moisture and a light citrus note that complements the apples and cinnamon.

4. Layer The Apples

Spoon half the batter into the prepared loaf tin and spread it evenly.

Scatter half the cinnamon-coated apples over the batter, pressing them down gently.

Add the remaining batter, smoothing the surface with a spatula. Arrange the remaining apples on top and press them lightly into the mixture.

This layering distributes the fruit throughout the loaf and creates an attractive finish.

5. Bake Until Golden

Place the tin on the middle shelf of the oven and bake for approximately 1 hour 15 minutes.

The loaf is ready when the surface is golden brown and a skewer inserted into the centre comes out without wet batter.

If the top browns too quickly, loosely cover it with foil during the final part of baking.

Transfer the tin to a wire rack and allow the loaf to cool before removing and slicing.

Serving And Storage Tips

Serve the apple loaf on its own or with a little butter, Greek yoghurt or ricotta. Its soft crumb and fragrant cinnamon flavour pair particularly well with tea or coffee.

For the best results, use firm, tart apples that retain their shape during baking. Granny Smith is an excellent choice.

Store the completely cooled loaf in an airtight container at room temperature for two to three days.

For longer storage, wrap it tightly and freeze for up to two months.

With its tender sponge, cinnamon-coated apples and gentle citrus aroma, this homemade loaf is a delicious way to enjoy seasonal fruit.