Apple Bread Recipe

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

This easy apple bread recipe is perfect for fall! It has cozy spices, fresh apples, and a wonderful moist crumb. So easy to make!

Course bread, Breakfast

Cuisine American

Prep Time 10

Cook Time 55

Cool Time 40

Total Time 1 45

Servings servings

Calories 295kcal

Author John Kanell

Equipment

8x4" 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 8x4-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

Weigh the flour. Use a scale to measure your flour so you don’t use too much and end up with dry, crumbly apple bread. If you don’t have a scale, fluff your flour with a spoon in its container and then spoon it into your measuring cup before leveling it off with a knife. This method prevents overpacking the measuring cup.
Use room temperature eggs. Room temperature eggs incorporate evenly and quickly into the batter. If you forgot to set the eggs out in advance, put the cold eggs in a large bowl and cover them with warm tap water. Soak for 5 minutes.
Line the loaf pan with parchment paper and allow the excess to hang over the sides. The parchment paper helps prevent the bread from sticking, and the overhang makes it easier to lift the loaf out of the pan.
If you have a 9x5-inch loaf pan: The loaf will bake up a bit shorter and faster, so check for doneness after 45 minutes.
The sugar topping is optional but adds an additional sweet element and a slight crispness to the top.
Different loaf pans conduct heat differently. I do not suggest swapping the metal pan for a ceramic or glass pan. If you do, you’ll have to keep an eye on the loaf and adjust the cooking time.
Tent the loaf with aluminum foil during baking if the top of the bread starts to brown too quickly.
Do not remove the apple bread from the pan too early. Allow the loaf to cool in the pan so it can set up properly. If you do not let the bread cool and slice into it too soon, it will crumble.

Nutrition