If you have some apples hanging around your kitchen, you must make this delicious apple bread recipe. Made with pantry staples, this bread comes together quickly and easily without any fuss. This quick bread is so soft and moist that it practically melts in your mouth. You don’t need any yeast, and no special equipment is required to make this recipe.
This apple cinnamon loaf is so buttery and full of warm apple, cinnamon, and nutmeg flavors. While not mandatory, the chopped walnuts add a wonderful bite to the texture. Everyone will want seconds! It’s perfect if you’ve gone to the apple orchard for some apple picking. Got extra apples? Try my apple muffins recipe, apple galette recipe, or fried apples recipe.
What You Need to Make This Recipe
Apple — make sure you use a firm, crisp apple to ensure the apples do not have a mealy texture. You can use a sweet or tart apple based on your preference. I like shredding the apple as it infuses the apple flavor throughout the bread. You can dice the apple if you do not have a box grater.
Flour — you do not need anything fancy to make this apple bread recipe. All you need is all-purpose flour.
Sugar — while in a pinch, you can use just white or brown sugar. However, you should use both sugars for the best texture, moistness, and flavor.
Leavening agents — to help lift the bread, this recipe requires both baking soda and baking powder. Double-check the expiry date of your leavening agents, as your bread will not rise without it.
Warm spices — the cinnamon and nutmeg pair wonderfully with the apple flavor.
Butter — I recommend using unsalted butter to prevent the bread from tasting too salty.
How to Make Apple Bread
1. Using the largest holes on a cheese grater, grate the apple. Or, chop the apple into small pieces. Set aside.
2. In a medium bowl, whisk together flour, granulated sugar, brown sugar, cinnamon, baking soda, baking powder, salt, and nutmeg.
3. Add the eggs and melted butter.
4. Stir until fully combined.
5. Add the apple and nuts (if using) into the batter.
6. Stir until evenly combined.
7. Pour into a greased 8×4-inch loaf pan lined with parchment paper and smooth out the top.
8. Sprinkle with additional granulated sugar if desired. Bake for 55 to 65 minutes, then let cool in the pan on a wire rack for 10 minutes. Remove from pan and let cool for about 30 minutes more.
Pro Tips for Making This Recipe
- Avoid overmixing the batter, as it’ll make the apple bread tough and chewy. I don’t recommend using a mixer to combine the batter. A spatula is all you need.
- Use a scale to measure your flour. This will yield the most accurate results. However, if you don’t have a scale, fluff your flour with a spoon and then spoon it into your cups before leveling it off with a knife. This method is the best way to measure flour without overpacking the measuring cup, leading to a heavy loaf.
- The eggs should be at room temperature. Room temperature eggs incorporate evenly and quickly so you do not overmix the batter. If you forgot to bring the eggs out, put the cold eggs in a large bowl and cover them with warm tap water for 5 minutes.
- Make sure to line the loaf pan with parchment paper. The parchment paper helps prevent the bread from sticking, making it easier to lift the loaf out of the pan.
- Different loaf pans conduct heat differently. I do not suggest swapping for a ceramic or glass pan. If you do, you’ll have to keep an eye on the loaf and adjust the cooking time.
- Do not try to remove the apple bread from the loaf pan too early. Allowing the loaf to cool in the pan will allow it to set up. The bread also will crumble if you slice into it too early.
Frequently Asked Questions
Any leftover apple bread should be tightly wrapped and refrigerated for up to 5 days.
You can freeze the entire loaf or slices of bread wrapped in plastic in a freezer-safe container for up to 3 months.
Make sure you use apples that won’t turn soft and mushy when baked. Some apples I like to use for baking are Honeycrisp, Galas, Fuji, and Pink Lady.
You can omit the nuts if you’re not a fan of them.
If you love this recipe try these out!
If you’ve tried this Apple Bread recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Apple Bread
Equipment
- 8×4″ Loaf pan
- Parchment paper
- Cheese grater (optional)
- mixing bowl
- Wire cooling rack
Ingredients
- 1 large apple peeled and cored (such as Granny Smith or Honeycrisp)
- 1½ cups all-purpose flour (180g)
- ½ cup granulated sugar plus more for sprinkling (100g)
- ½ cup packed light brown sugar (110g)
- ¾ teaspoon ground cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon grated nutmeg
- 2 large eggs beaten
- ½ cup unsalted butter melted (120ml)
- ½ cup chopped walnuts or pecans optional (60g)
Instructions
- Preheat the oven to 350°F. Grease an 8×4-inch loaf pan and line with parchment paper allowing excess to hang over the sides of the pan.
- Using the largest holes on a cheese grater, grate the apple. Or, chop the apple into small pieces. Set aside.
- In a medium bowl, whisk together flour, granulated sugar, brown sugar, cinnamon, baking soda, baking powder, salt, and nutmeg. Stir in the eggs and melted butter until fully combined. (Batter will be thick.)
- Stir the apple and nuts (if using) into the batter until evenly combined. Pour into the prepared pan and smooth out the top. Sprinkle with additional granulated sugar, if desired.
- Bake for 55 to 65 minutes or until a wooden pick inserted in the center comes out clean. Let cool in the pan on a wire rack for 10 minutes. Remove from pan and let cool for about 30 minutes more. Slice and serve warm. Any leftovers should be tightly wrapped and refrigerated for up to 5 days.
Video
Notes
- Avoid overmixing the batter, as it’ll make the apple bread tough and chewy. I don’t recommend using a mixer to combine the batter. A spatula is all you need.
- Use a scale to measure your flour. This will yield the most accurate results. However, if you don’t have a scale, fluff your flour with a spoon and then spoon it into your cups before leveling it off with a knife. This method is the best way to measure flour without overpacking the measuring cup, leading to a heavy loaf.
- The eggs should be at room temperature. Room temperature eggs incorporate evenly and quickly so you do not overmix the batter. If you forgot to bring the eggs out, put the cold eggs in a large bowl and cover them with warm tap water for 5 minutes.
- Make sure to line the loaf pan with parchment paper. The parchment paper helps prevent the bread from sticking, making it easier to lift the loaf out of the pan.
- Different loaf pans conduct heat differently. I do not suggest swapping for a ceramic or glass pan. If you do, you’ll have to keep an eye on the loaf and adjust the cooking time.
- Do not try to remove the apple bread from the loaf pan too early. Allowing the loaf to cool in the pan will allow it to set up. The bread also will crumble if you slice into it too early.
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