This Apple Bread Recipe is one of my favorite quick breads. It’s sweet, tender, and moist with shredded apples, plus warm cinnamon and nutmeg in every bite.
author’s note
Sweet Apple Bread That’s Bursting with Flavor!
I first started making apple bread after a streak of baking banana and zucchini bread nonstop. One weekend I was craving something a little different and had a bowl of apples sitting on my counter that needed to be used. Instead of dicing the apples like most recipes call for, I grabbed my grater on a whim.
It turned out to be the best decision. Grated apples melt right into the batter, giving the bread a soft, moist crumb with a natural sweetness in every bite. No random chunks, just smooth, spiced bread with apple flavor running through the whole loaf.
The Best Apples For Baking Bread
| Apple Variety | Flavor Profile | Texture in Bread | Notes & Tips |
|---|---|---|---|
| Granny Smith | Tart and tangy | Firm, holds shape | My top choice for apple bread. Balances sweetness and spice beautifully. |
| Crispin (Mutsu) | Mildly sweet with a touch of tart | Firm and crisp | Great alternative to Granny Smith with a little more sweetness. |
| Honeycrisp | Juicy and sweet | Softer, adds extra moisture | Creates a moister, sweeter bread and a softer crumb. |
| Fuji | Very sweet | Softer texture | Best when mixed with a tart apple, since on their own they can make bread too sweet. |
Quick Tip
Make sure to peel the apples before grating and adding into the batter.
How To Make This Apple Bread Recipe
- Prep the apples: Peel and grate for the best texture.
- Mix the batter: Everything comes together in one bowl with a wooden spoon.
- Bake: Grease or line your loaf pan, then bake until golden.
- Cool: Let the bread rest in the pan for 15 mins and then transfer to a wire rack to cool.
Why Is My Bread Dry?
A few likely culprits to dry apple bread:
- Too much flour packed into the measuring cup. Spoon and level the flour.
- The bread is baked too long
- The batter is over-mixed this is why I don’t use hand mixers and mix with a spoon.
- Not enough apples! Be sure to get a full two cups of grated apples — this is about 2 large-sized apples.
- Expired baking agents. Test the freshness of your baking soda and baking powder.
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 our favorite 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. Perfect for grab-and-go breakfasts.
More Amazing Apple Recipes:
Desserts
Caramel Apple Cheesecake Bars
Desserts
Applesauce Cake Recipe
Breakfast
Healthy Apple Muffins
Desserts
Applesauce Bread
Apple Bread Recipe
This Apple Bread is packed with sweet, shredded apples in every bite. Warmly spiced with cinnamon and a hint of nutmeg, it’s perfectly sweet, moist, and delicious!
Video
Equipment
- 9 x 5-inch bread pan see note 1
Ingredients
Wet
- 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
Dry
- 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
Instructions
- Preheat 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 easy 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.
- Mix wet ingredients with a wooden spoon until combined. Don‘t use hand or stand mixers—they beat in too much air.
- 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.
- Transfer 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.
- 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!
Recipe Notes
Note 1: Be sure to use a 1-pound pan so the recipe works properly. Here’s the loaf pan I use and love. If you use an 8×4-inch pan, only add 75% of the batter (use leftovers for some muffins) and use a shorter bake time. Generously grease the bread pan with cooking spray (or rub on shortening) and lightly dust with flour. Alternatively, line it with parchment paper, leaving an overhang for easy removal.
Note 2: This is about 2 large apples. For the best apple bread, use a crisp, firm apple that balances sweet and tart flavors without turning mushy. I recommend Granny Smith, but Honeycrisp or a mix of both works great too!
Note 3: After baking, let the bread sit for 15 minutes before removing it from the pan—it’s still finishing up! Then, run a knife along the edges, invert onto a wire rack, and cool completely. Elevating the loaf prevents moisture buildup, keeping the bottom from getting damp or sticky.
Storage: This bread is best within 1–2 days but lasts up to a week if tightly wrapped in plastifc wrap and stored in an airtight container. After two days, I recommend storing it in the fridge.
Nutrition
Serving: 1serving | Calories: 332kcal | Carbohydrates: 46g | Protein: 4g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 53mg | Sodium: 406mg | Potassium: 114mg | Fiber: 2g | Sugar: 25g | Vitamin A: 264IU | Vitamin C: 2mg | Calcium: 48mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
Do you think you could use pears for this recipe? I have two pear trees that really produce, but the quality of fruit is hard as rocks and doesn’t soften. They seem more like an asian pear in consistency. I haven’t successfully found a way to use them.
I tried to leave 5 stars on this with my previous comment but my phone screen does not work nearly as well as this recipe. It definitely deserves 5 stars!!
Your pictures are stunning and these sound delicious.
Thanks so much Jenn! 🙂
look yummy
Thanks Dina! 🙂
Chelsea, I can’t wait to make these for Thanksgiving! Thank you for the great recipe. ~ Millie
Thanks so much Millie!