Dessert

Crockpot Apple Cinnamon Bread Recipe

ByMaya Quinn November 26, 2025November 26, 2025

Introduction

This Crockpot Apple Cinnamon Bread is a warm, comforting treat perfect for cozy mornings or afternoon snacks. With tender apples and fragrant spices, it fills your home with an irresistible aroma. Plus, using a slow cooker makes it effortless to prepare.

A round loaf of bread with a golden brown crust sits on crumpled light brown paper on a white marbled surface. The top of the bread has deep cracks and ridges, showing a soft, light beige interior with a slightly crumbly texture underneath the crispy outer layer. To the top left edge of the image, the edge of a white bowl filled with cream or a light sauce is visible. At the bottom right corner, part of a white plate holds two apple halves, showing their creamy pale flesh and dark seeds. To the top right of the bread, a serrated knife with a silver blade and white handle lies resting on the white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
2 eggs
½ cup unsalted butter, melted
½ cup milk
1 teaspoon vanilla extract
2 medium apples, peeled and diced
½ cup chopped walnuts (optional)

Instructions

Step 1: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
Step 2: In a separate bowl, whisk together the eggs, melted butter, milk, and vanilla extract until smooth.
Step 3: Slowly pour the wet ingredients into the dry ingredients. Stir gently until just combined—don’t overmix!
Step 4: Gently fold in the diced apples and walnuts, if using.
Step 5: Line the slow cooker with parchment paper and lightly grease it. Pour in the batter and smooth the top.
Step 6: Cover and cook on LOW for 2 to 3 hours, or until a toothpick inserted in the center comes out clean.
Step 7: Carefully lift the bread out using the parchment paper. Let it cool for 10-15 minutes before slicing.

Tips & Variations

Use apples like Honeycrisp, Fuji, or Granny Smith to hold their shape while baking.
Line your slow cooker with parchment paper or a slow cooker liner for easy removal.
Don’t overmix the batter to keep the bread soft and tender.
For extra sweetness, drizzle a simple glaze made from powdered sugar and milk over the cooled bread.
Substitute butter with an equal amount of vegetable oil if preferred.
Add ¼ cup brown sugar for a richer, sweeter flavor.
Omit walnuts or use raisins to make the bread nut-free.
Include ½ teaspoon ground ginger for a warming spice note.

Storage

Store leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap slices tightly in plastic wrap and freeze for up to 3 months. Reheat frozen slices in the microwave for a quick and cozy treat.

How to Serve

A close-up of a clear glass bowl filled with thick, creamy light brown batter, swirled smoothly with visible texture. Mixed into the batter are chunks of red-skinned apple pieces with white flesh and scattered walnut halves, adding contrast with their light beige and brown colors. A grey spatula rests on the right side, partially covered with batter. The bowl is placed on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of apples?

Yes, but choose firmer varieties like Honeycrisp, Fuji, or Granny Smith to ensure they hold up well during slow cooking without turning mushy.

How do I know when the bread is done?

Test doneness by inserting a toothpick into the center after about 2 hours of cooking. If it comes out clean or with a few crumbs, the bread is ready. Cooking time may vary slightly depending on your slow cooker.