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.
2cupspeeled and grated apples(we use Granny Smith--See Note 2)
2largeeggs,at room temperature
1/3cupcanola or vegetable oil
1/3cupunsalted melted buttermelted and cooled (or 1/3 cup more oil)
1cuplight brown sugar,lightly packed
2teaspoonsvanilla extract
Dry
1teaspoonfine sea salt
2teaspoonsground cinnamon
1/4teaspoonground nutmeg
3/4teaspoonbaking soda
1/2teaspoonbaking powder
2cupswhite, all-purpose flour,plus some for dusting the pan
For topping: 2 tablespoons light brown sugarpacked
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
Notes
Note 1: Loaf pan: Be sure to use the correct size of pan so the recipe works properly. Here's the loaf panwe 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 GrannySmith. 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.