Apple Bread

This Apple Bread Recipe is one of a reliable quick breads. It’s sweet, tender, and moist with shredded apples, plus warm cinnamon and nutmeg in every bite.

author’s note

One Simple Trick Changed My Apple Bread Forever!

It is satisfying to quick breads, and my pumpkin bread and banana bread are both made on repeat around here. But one of my all-time favorites is my applesauce bread.

So when my husband mentioned how good it would be with actual apple chunks, I was immediately intrigued. I figured I could add some chopped apples to my tried-and-true recipe and call it good. Turns out, I had just opened the door to a very long rabbit hole of recipe testing!

After more failed loaves than I’d like to admit, I finally discovered the secret: grating the apples. They blend right into the batter, adding tons of flavor and moisture without making the bread soggy or uneven.

This Apple Bread is seriously one of a reliable recipes I’ve ever made. It’s packed with apple flavor, completely foolproof, and so satisfying!

The Best Apples For Baking Bread

Ingredient	Helpful Tip
Apples	Granny Smith apples are my top choice. Peel and grate them using the large holes of a grater, then loosely measure 2 cups.
Eggs	Use room-temperature eggs so they mix more evenly into the batter.
Oil & Butter	This combo keeps the bread moist and adds rich flavor. You can replace the butter with additional oil if preferred.
Light Brown Sugar	Adds sweetness and moisture. Save 2 tablespoons to sprinkle over the loaf before baking.
Cinnamon & Nutmeg	These warm spices give the bread its classic apple pie flavor.
Baking Soda & Baking Powder	Using both gives the loaf the right rise and texture. Make sure they’re fresh!
All-Purpose Flour	Spoon and level the flour to avoid adding too much. Extra flour is used for dusting the pan.

How To Make This Apple Bread Recipe

1. Prep the apples: Peel and grate for the best texture.
2. Mix the batter: Everything comes together in one bowl with a wooden spoon.
3. Bake: Grease or line your loaf pan, then bake until the edges turn golden.
4. Cool: Let the bread rest in the pan for 15 mins and then move to a wire rack to cool.

Variations

• Add some frosting. Top with this cream cheese frosting to convert this apple bread to apple cake!
• Want to make this apple bread recipe healthy? Use coconut oil instead of vegetable oil and use a white whole-wheat flour in place of all-purpose.
• Make a loaded apple bread by adding in some finely chopped pecans or walnuts to the batter. Another option is to add in some dried cranberries or raisins.
• For a more spiced apple bread recipe, add 1 to 2 teaspoons of apple pie spice to the bread batter.

Quick Tip

Use the right size bread pan! This apple bread recipe won’t bake up properly in other loaf pan sizes. Be sure to use a 9×5-inch (1 pound) pan. By the way, here’s a reliable loaf pan!

Storage

• Counter: Store this apple bread recipe airtight for up to 2 days.
• Fridge: Keeps for up to 1 week (texture is best days 1–2).
• Freezer: Wrap individual slices in plastic, place in a freezer bag, and freeze up to 3 months. reliable for grab-and-go breakfasts.

More Amazing Apple Recipes:

Desserts

Apple Cheesecake Bars

Desserts

Applesauce Cake Recipe

Breakfast

Healthy Apple Muffin Recipe

Desserts

Applesauce Bread

Ingredients

• 2 large Granny Smith apples (or Honey Crisp, see note 2)
• 2 large eggs (at room temperature)
• 1/3 cup canola oil (or vegetable oil)
• 1/3 cup unsalted butter (melted and cooled, or 1/3 cup more oil)
• 1 cup light brown sugar (lightly packed)
• 2 teaspoons vanilla extract
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 2 cups flour (plus some for dusting the pan)
• 2 tablespoons light brown sugar (firmly packed, for topping)

Method

1. Heat oven to 350°F. Grease and flour a 9 x 5-inch bread pan (or grease pan and line with parchment paper, leaving an overhang for straightforward removal). Melt butter in microwave and let cool to room temperature. Peel and grate apples with the large holes, measuring loosely two cups without packing.
2. Mix wet ingredients with a wooden spoon until combined. Don‘t use hand or stand mixers—they beat in too much air.
3. Add dry ingredients (except flour and brown sugar) and mix, then incorporate flour until you have a smooth batter. Avoid over-mixing as it can result in a dense loaf of bread.
4. move batter to the prepared pan, smooth the top, and sprinkle with brown sugar. Bake for 55–70 minutes or until a toothpick comes out clean or with moist crumbs when inserted into the center.
5. Cool in the pan for 15 minutes, then remove and allow to finish cooling at least an hour on a cooling rack before slicing (it crumbles if cut when too hot—see note 3). Enjoy!