Why You’ll Love This Recipe

I love this apple bread because I don’t need yeast or complicated techniques. I can mix the batter in just a few minutes, and the fresh apples provide plenty of moisture and natural sweetness.

I also like how easy this recipe is to customize. I can add walnuts, pecans, raisins, extra spices, or a simple glaze. The bread tastes wonderful freshly baked, but I find the apple and cinnamon flavors become even better after the loaf has had some time to rest.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
2 large eggs
3/4 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup vegetable oil
1/4 cup milk
1 teaspoon vanilla extract
2 cups peeled and finely chopped apples
1/2 cup chopped walnuts or pecans, optional

Directions

I preheat my oven to 350°F (175°C). I grease a 9×5-inch loaf pan and line it with parchment paper for easier removal.
I combine the flour, baking soda, baking powder, salt, cinnamon, and nutmeg in a medium bowl.
In a separate large bowl, I whisk the eggs, granulated sugar, brown sugar, vegetable oil, milk, and vanilla until smooth and well combined.
I gradually add the dry ingredients to the wet mixture and gently stir until just combined. I avoid overmixing because I want my apple bread to stay soft and tender.
I fold the chopped apples into the batter. If I’m adding walnuts or pecans, I fold them in at the same time.
I transfer the batter to my prepared loaf pan and smooth the surface with a spatula.
I bake the apple bread for approximately 50–60 minutes, or until the top is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
I let the bread cool in the pan for about 15 minutes before carefully transferring it to a wire rack.
I allow the loaf to cool further before slicing so it holds its shape and gives me cleaner slices.

Servings and Timing

I usually cut one loaf of apple bread into approximately 10 slices. I can make thinner slices when serving it as part of a larger breakfast or brunch.

Prep time: 15 minutes
Cook time: 50–60 minutes
Cooling time: 30 minutes
Total time: About 1 hour 40 minutes
Yield: 1 loaf
Servings: Approximately 10 slices

Variations

Apple Cinnamon Bread

I increase the cinnamon slightly and sprinkle cinnamon sugar over the batter before baking. This gives me an aromatic loaf with a lightly crisp, sweet topping.

Apple Walnut Bread

I fold about 1/2 cup of chopped walnuts into the batter. I sometimes toast the walnuts first because I find this gives them a deeper, nuttier flavor.

Apple Pecan Bread

I replace the walnuts with chopped pecans. I particularly like the combination of sweet apples, brown sugar, cinnamon, and buttery pecans.

Apple Raisin Bread

I add about 1/2 cup of raisins along with the chopped apples. I can also use dried cranberries when I want a slightly tart variation.

Glazed Apple Bread

I mix powdered sugar with a small amount of milk and vanilla to make a simple glaze. Once my bread is completely cool, I drizzle the glaze over the top and let it set before slicing.

Storage/Reheating

I let my apple bread cool completely before storing it. I wrap the loaf tightly or place it in an airtight container and keep it at room temperature for about 2 days.

For longer storage, I refrigerate the bread in an airtight container for up to about 5 days. I find that bringing refrigerated slices to room temperature before serving improves their texture.

I can also freeze apple bread for up to 3 months. I either freeze the whole loaf or wrap individual slices so I can thaw only what I need.

When I want a warm slice, I microwave it for about 10–20 seconds. I can also warm several slices in a 300°F (150°C) oven for approximately 5–10 minutes.

FAQs

What are the best apples for apple bread?

I prefer firm apples that hold their texture during baking. Granny Smith, Honeycrisp, Braeburn, Pink Lady, and Fuji are all options I like. I can also combine a tart apple with a sweeter variety for a more balanced flavor.

Do I need to peel the apples?

I usually peel my apples because this gives the bread a softer, more uniform texture. I can leave the skins on if I prefer a more rustic loaf and don’t mind small pieces of apple peel in each slice.

Why is my apple bread soggy in the middle?

When my apple bread is too wet in the center, I usually check whether I added too many apples or removed the loaf from the oven too early. I chop the apples rather than puréeing them and bake until a toothpick inserted near the center comes out without wet batter.

Can I make apple bread ahead of time?

Yes. I often make apple bread a day before serving it. Once completely cooled, I wrap it well and store it at room temperature. I find that resting overnight can help the apple and spice flavors become even more noticeable.

Can I freeze homemade apple bread?

Yes. I let the loaf cool completely before wrapping it tightly and freezing it for up to about 3 months. I can also freeze individual slices, which makes it easy for me to thaw a single serving whenever I want one.

Conclusion

Apple bread is one of my favorite quick breads when I want a moist, warmly spiced loaf filled with pieces of fresh fruit. I love how the apples pair with cinnamon, brown sugar, and vanilla, while optional nuts add a satisfying crunch. Since I don’t need yeast or lengthy preparation, I can easily make this comforting loaf for breakfast, snacking, dessert, or sharing with family and friends.

Apple Bread Recipe

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Apple bread is a soft, moist quick bread filled with fresh apples and warmly spiced with cinnamon and nutmeg. This easy homemade loaf is perfect for breakfast, snacking, brunch, or a simple dessert.

Author: Laura
Prep Time: 15 minutes
Cook Time: 50–60 minutes
Total Time: About 1 hour 40 minutes
Yield: 1 loaf, approximately 10 slices
Category: Quick Bread
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper for easier removal.
Combine the flour, baking soda, baking powder, salt, cinnamon, and nutmeg in a medium bowl.
In a separate large bowl, whisk the eggs, granulated sugar, brown sugar, vegetable oil, milk, and vanilla until smooth and well combined.
Gradually add the dry ingredients to the wet mixture and gently stir just until combined. Avoid overmixing.
Fold the chopped apples into the batter. Fold in the walnuts or pecans at the same time if using.
Transfer the batter to the prepared loaf pan and smooth the surface with a spatula.
Bake for 50–60 minutes, or until the top is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
Let the bread cool in the pan for about 15 minutes, then carefully transfer it to a wire rack.
Allow the loaf to cool further before slicing so it holds its shape and produces cleaner slices.

Notes

Firm baking apples such as Granny Smith, Honeycrisp, Braeburn, Pink Lady, or Fuji work well in this recipe.
Avoid overmixing the batter, as this can make the finished bread less tender.
For apple cinnamon bread, add extra cinnamon and sprinkle cinnamon sugar over the batter before baking.
For apple walnut or pecan bread, fold 1/2 cup chopped nuts into the batter. Toasting the nuts first can enhance their flavor.
For apple raisin bread, add about 1/2 cup raisins or dried cranberries with the chopped apples.
For glazed apple bread, combine powdered sugar with a small amount of milk and vanilla, then drizzle the glaze over the completely cooled loaf.
Store completely cooled apple bread tightly wrapped or in an airtight container at room temperature for about 2 days.
Refrigerate in an airtight container for up to 5 days or freeze the whole loaf or individual slices for up to 3 months.
Reheat individual slices in the microwave for 10–20 seconds or warm several slices at 300°F (150°C) for 5–10 minutes.

Nutrition

Serving Size: 1 slice
Calories: 320 kcal
Sugar: 29 g
Sodium: 260 mg
Fat: 14 g
Saturated Fat: 2 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 46 g
Fiber: 2 g
Protein: 4 g
Cholesterol: 40 mg