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    Home » Recipes » Breads » Apple Bread

    Apple Bread

    Published: August 31, 2022 · Modified: Aug 31, 2022 by John Kanell

    This post may contain affiliate links. Please read our disclosure policy.

    Loaded with warm spices and apple flavors, this Apple Bread recipe is perfect for fall. You won’t believe how simple and quick it is to make this recipe, and it will make your mouth water as the aroma wafts through the kitchen once it’s in the oven. It has such a tender, buttery, and moist crumb with a wonderfully crispy crust, making for the ideal breakfast or snack everyone will love.

    A plate with two slices of apple bread with the rest of the half cut loaf in the background.
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    Pinterest graphic of a loaf of apple bread sliced into ten pieces.
    Pinterest graphic of a platter with a loaf of apple bread with half cut into slices.
    Pinterest graphic of five slices of apple bread stacked on top of each other.
    Pinterest graphic of an overhead view of a platter of apple bread with an apple and some forks on the side.
    Pinterest graphic of a plate with two slices of apple bread with the rest of the loaf in the background, half cut.

    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

    Ingredients needed to make apple bread.

    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

    Set of two photos showing an apple grated and dry ingredients whisked.

    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.

    Set of two photos showing wet ingredients added and stirred into the dry ingredients.

    3. Add the eggs and melted butter.

    4. Stir until fully combined.

    Set of two photos showing shredded apple added to the batter and stirred.

    5. Add the apple and nuts (if using) into the batter.

    6. Stir until evenly combined.

    Set of two photos showing batter added to a loaf pan and topped with sugar.

    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.

    A long platter of an apple bread cut into ten slices.

    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.
    A platter with a loaf of apple bread with three slices cut in front. Apples in the background.

    Frequently Asked Questions

    How do I store leftover bread?

    Any leftover apple bread should be tightly wrapped and refrigerated for up to 5 days.

    Can I freeze this recipe?

    You can freeze the entire loaf or slices of bread wrapped in plastic in a freezer-safe container for up to 3 months.

    What are the best apples to use for baking bread?

    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.

    Can I omit the nuts?

    You can omit the nuts if you’re not a fan of them.

    If you love this recipe try these out!

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      Pumpkin Bread

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      Chocolate Chip Pumpkin Bread

    • A close up of a loaf of banana bread with some slices cut

      Banana Bread Recipe

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      Chocolate Chip Banana Bread

    • A loaf of beer bread with three slices cut in front of the loaf.

      Beer Bread

    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!

    A loaf of apple bread on a platter with three slices cut with apples in the background.
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    5 from 29 votes

    Apple Bread

    All you need are a few simple ingredients to make this delicious Apple Bread recipe. Full of warm, cozy flavors, this recipe is perfect for fall!
    Course bread, Breakfast
    Cuisine American
    Prep Time 10 minutes
    Cook Time 55 minutes
    Cool Time 40 minutes
    Total Time 1 hour 45 minutes
    Servings 10 servings
    Calories 295kcal
    Author John Kanell

    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.

    Nutrition

    Calories: 295kcal | Carbohydrates: 39g | Protein: 4g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 62mg | Sodium: 143mg | Potassium: 102mg | Fiber: 2g | Sugar: 23g | Vitamin A: 351IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg
    *Nutrition Disclaimer
    Have you Tried this Recipe? Tag me Today!Mention @preppykitchen and tag #preppykitchen!

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    Thanks for stopping by! I’m John Kanell, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. This blog is where I share all of my kitchen creations!

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