Apple Bread Recipe

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This Apple Bread Recipe is one of our all-time favorite quick breads! It’s sweet, tender, and moist with shredded apples in every bite. This loaf is warmly spiced with a hint of cinnamon and a touch of nutmeg. 

What To Do With Excess Apples

If you’ve got leftover apples after making this bread, be sure to try some of our other favorite apple recipes! This homemade Applesauce utilizes loads of apples and can be turned into these thick and fluffy Applesauce Pancakes. For some delicious desserts, try our family favorite Apple Pie, Apple Crumble, or Apple Nachos!

Overhead image of the apple bread recipe

It’s no secret that we’re obsessed with quick bread recipes; from this banana bread to this zucchini bread to our favorite pumpkin bread, and over a dozen recipes in between, quick breads are the best!

And now for the best apple bread recipe I’ve ever tasted!

A Really Moist Apple Bread Recipe

This bread is moist, cinnamon-spiced, packed with apples, and ridiculously tender. The “secret” to this bread is in the preparation of the apples. Most apple bread recipes require diced up apples which bake up just fine, but, personally, I always feel these little chunks of apples are incongruous with the bread. More like an add-in such as nuts or chocolate chips as opposed to being fully and totally integrated in the bread.

So the solution? Grating the apples. This way the apples integrate beautifully, appear in every single bite, and deliver a wonderful sweetness and moistness to the bread. Try grating the apples–you may never make apple bread any other way!

Process shots--images of the apple being grated

The Best Apples For Baking Bread

The best apple to use when making apple bread is one that is crisp, firm, and nicely balances sweet and tart flavors. We also want to make sure to use an apple that won’t break down (and turn to mush) during the baking process. The perfect apple for this? Granny Smith!

What Apples Are Similar To Granny Smith?

Crispin apples (also called Mutsu) are similar and a great alternative in this apple bread recipe.

Can Honeycrisp Apples Be Used For Baking?

We have also tested this Apple Cinnamon Bread with Honeycrisp apples! They are sweet, juicy, and crisp. They do yield a slightly more moist and sweeter bread compared to Granny Smith apples

QUICK TIP

Make sure to peel the apples before grating and adding into the batter.

Process shots of apple bread-- images of the grated apples, sugar, eggs, butter, oil, and vanilla being added

Apple Bread Recipe That’s Easy!

Not only is this apple cinnamon bread recipe so moist and tasty, it’s also very simple to make! In fact, we mix everything together in one bowl with a wooden spoon — score! Below are a few tips:

  • Avoid hand mixers or using a stand mixer as these instruments will introduce too much air into the batter. This can cause bread to rise and fall or sink during baking.
  • Don’t over mix. If you over-mix the batter after the flour is added in, the bread will end up overly dense with less of a rise. Stop mixing when no dry streaks of flour remain.
  • Measure carefully. Baking is a science. Even with a quick bread that is intended to be easy (this apple bread recipe!), we’re still relying on careful measuring. Measure every cup or spoon to be heaping/overfilled then level off the top with the back of a butter knife for the perfect measurements.

Process shots-- images of the baking agents and spices being mixed together

How To Make Apple Bread

  • Generously grease bread pan. There are few things as frustrating as trying to invert a loaf and having it fall apart or stick to the bottom. Grease with nonstick spray (or rub on shortening) and then lightly dust with flour. Alternatively, line it with parchment paper. If you line with parchment paper, leave an overhang for easy removal. 
  • Wait 15 minutes after baking to remove the bread from the pan. Baking is still happening, even out of the oven! It’s best to let the loaf sit in the pan to finish solidifying before trying to invert the loaf.
  • Always cool baked goods on a wire rack. Run a table knife along the edge of the pan and invert the loaf onto the wire rack. Quick breads need to be elevated so air can circulate around all sides as it cools. Otherwise, moisture (from the heat of the bread) will condense on the bottom of the bread, making it damp and slightly sticky.

Process shots of apple bread-- images of the flour being mixed through and the bread pan being prepared

Why Is My Apple Bread Dry?

A few likely culprits to dry apple bread:

  • Too much flour packed into the measuring cup (which can happen if you’re pressing a measuring cup into a bag or box of flour and it gets compressed in the cup)
  • The bread is baked too long 
  • The batter is over-mixed
  • 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.

Process shots of the treat being baked

VARIATIONS

Variation Ideas

  • 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.

Image of the slices of the apple bread recipe

STORAGE

Apple Bread Recipe Storage

How Long Does Apple Bread last?

We like to finish this bread within 1-2 days of being made. (It’s even more moist, spiced, and flavorful on day 2!) After day 2, it begins to lose texture (becoming overly moist). It can, however, last up to a week stored in an airtight container/tightly wrapped in plastic wrap. After the second day, I recommend storing it in the fridge.

How To Store Apple Bread

You can store this bread on the counter for a day or two, but after that, refrigerate it, each slice wrapped tightly and placed in an airtight container.

Can You Freeze Apple Bread?

Yes, here’s how: Let the bread cool completely. Slice and then wrap individual slices tightly in plastic wrap. Add the wrapped slices to a large freezer bag, remove any air, and place it in the freezer.

Now you’ve got a grab-and-go quick breakfast whenever you need it! Let stand on the counter for a few minutes or defrost in the microwave/pop in the toaster.

Overhead image of one slice of the dessert bread

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!

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Apple Bread Recipe

5 from 3 votes
This Apple Bread recipe is one of our all-time favorite quick breads! It's sweet, tender, and moist, with shredded apples in every bite. This loaf is warmly spiced with a hint of cinnamon and a touch of nutmeg.
Print Recipe

Apple Bread Recipe

5 from 3 votes
This Apple Bread recipe is one of our all-time favorite quick breads! It's sweet, tender, and moist, with shredded apples in every bite. This loaf is warmly spiced with a hint of cinnamon and a touch of nutmeg.
Course Breakfast, Dessert, Snack
Cuisine American
Keyword apple bread, apple bread recipe
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings 10 slices
Calories 332kcal
Author Chelsea

Equipment

  • 9x5 inch loaf pan (Note 1)

Ingredients

Wet

  • 2 cups peeled and grated apples (we use Granny Smith--See Note 2)
  • 2 large eggs, at room temperature
  • 1/3 cup canola or vegetable oil
  • 1/3 cup unsalted melted butter melted and cooled (or 1/3 cup more oil)
  • 1 cup light brown sugar, lightly packed
  • 2 teaspoons vanilla extract

Dry

  • 1 teaspoon fine sea salt
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 2 cups white, all-purpose flour, plus some for dusting the pan
  • For topping: 2 tablespoons light brown sugar packed

Instructions

  • PREP: Preheat the oven to 350 degrees F. Lightly grease and then flour one 9x5-inch bread pan (or grease pan and line with parchment paper, leaving an overhang for easy removal). Set aside. Melt 1/3 cup butter in microwave then set aside to cool so it isn't hot. (We want it at room temperature before adding to wet ingredients.) For the apples: Peel, then grate on the large holes of a box grater. Gently pick up the grated apples and place in measuring cups (loosely measure to the very top, but do not pack).
  • WET INGREDIENTS: Using a wooden spoon, mix together all of the wet ingredients until completely combined. Don't use hand or stand mixers -- it beats in too much air.
  • DRY INGREDIENTS: Right on top of the wet ingredients add in all of the dry ingredients except the flour. Mix. Now add in the flour and mix until completely combined and you have a smooth batter. Once incorporated, stop mixing (over-mixing can result in a dense loaf of bread).
  • BAKE: Use a spatula to scrape every bit of batter from bowl into the prepared pan. Smooth the top into an even layer; then sprinkle with 2 tablespoons brown sugar. Bake in fully heated oven for 55-70 minutes or until a toothpick comes out clean or with moist crumbs when inserted into the center.
  • COOL: Allow to cool for 15 minutes in the pan and then remove from the pan and allow to finish cooling (at least an hour) on a cooling rack before slicing (it crumbles if cut when too hot--Note 3). Enjoy!
  • STORAGE: We like to finish this bread within 1-2 days of being made. (It's even more moist, spiced, and flavorful on day 2!) After the second day, it begins to lose texture (becoming too moist). It can, however, last up to a week stored in an airtight container and tightly wrapped in plastic wrap. After the second day, I recommend storing it in the fridge. Wrap each slice tightly and place in an airtight container.

Video

Recipe Notes

Note 1: Loaf pan: Be sure to use the correct size of pan so the recipe works properly. Here's the loaf pan we use and love. An 8x4-inch pan is too small! If you do use this pan, only add about 75% of the batter (use leftovers for some muffins) and note that bake time is shorter. Don't forget to generously grease the bread pan. Grease with nonstick spray (or rub on shortening) and then lightly dust with flour. Alternatively, line it with parchment paper. If you line with parchment paper, leave an overhang for easy removal. 
Note 2: Apples: This is about 2 large apples. The best apple to use when making apple bread is one that is crisp, firm, and nicely balances sweet and tart flavors. We also want to make sure to use an apple that won't break down (and turn to mush) during the baking process. We recommend Granny Smith. We've also tested with Honeycrisp apples and made a batch using one Granny Smith and one Honeycrisp -- delish!
Note 3: Cooling the bread: Wait 15 minutes after baking to remove the bread from the pan. Baking is still happening, even out of the oven! It’s best to let the loaf sit in the pan to finish solidifying before trying to invert the loaf. Cool loaf on a wire cooling rack. Run a table knife along the edge of the pan and invert the loaf onto the wire rack. Quick breads need to be elevated so air can circulate around all sides as it cools. Otherwise, moisture (from the heat of the bread) will condense on the bottom of the bread, making it damp and slightly sticky.

Nutrition Facts

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

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

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8 Comments

  1. 5 stars
    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!!

  2. 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.

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