Why You’ll Love This Recipe

I enjoy making this apple bread because it is easy to prepare with simple pantry ingredients and fresh apples. The combination of cinnamon and apples creates a classic flavor that never goes out of style. I also like that this recipe freezes well, making it a great make-ahead treat for busy weeks or holiday baking.

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 powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
2 large eggs
1/2 cup vegetable oil
1/2 cup granulated sugar
1/2 cup brown sugar
1 teaspoon vanilla extract
2 cups peeled and diced apples
1/2 cup chopped walnuts or pecans (optional)

Directions

I preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
I whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl.
I beat the eggs with the vegetable oil, granulated sugar, brown sugar, and vanilla until smooth.
I gradually stir the wet ingredients into the dry ingredients until just combined.
I gently fold in the diced apples and the chopped nuts if I am using them.
I pour the batter into the prepared loaf pan and spread it evenly.
I bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
I let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
I slice and serve the bread once it has cooled, or I enjoy it slightly warm.

Servings and Timing

Servings: 10 slices
Prep Time: 15 minutes
Cook Time: 55–65 minutes
Total Time: 1 hour 10 minutes to 1 hour 20 minutes

Variations

I add raisins or dried cranberries for extra sweetness and texture.
I mix chopped pecans or walnuts into the batter for added crunch.
I sprinkle a cinnamon-sugar topping over the batter before baking for a crisp finish.
I stir in a handful of white chocolate or caramel chips for a sweeter loaf.
I replace part of the cinnamon with apple pie spice for an even warmer flavor.

Storage/Reheating

I store the cooled apple bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week. For longer storage, I wrap the loaf tightly and freeze it for up to 3 months. I thaw it overnight in the refrigerator or at room temperature. When I want a warm slice, I heat it in the microwave for about 15 to 20 seconds or toast it lightly.

FAQs

What are the best apples for apple bread?

I like using Honeycrisp, Granny Smith, Fuji, or Gala apples because they hold their shape well and provide great flavor.

Can I freeze apple bread?

Yes. I wrap the loaf or individual slices tightly before freezing, making it easy to enjoy later.

Why is my apple bread dense?

I avoid overmixing the batter because it can develop too much gluten, resulting in a heavier loaf.

Can I make this recipe without nuts?

Absolutely. I simply leave out the nuts, and the bread remains moist and delicious.

How do I know when the bread is fully baked?

I insert a toothpick into the center of the loaf. If it comes out clean or with just a few moist crumbs, I know the bread is ready.

Conclusion

I find Apple Bread to be a timeless homemade treat that is simple to make and full of comforting flavors. The combination of tender apples, warm spices, and a soft, moist texture makes it perfect for breakfast, dessert, or a cozy afternoon snack. It is one of those recipes I enjoy baking throughout the year because it always turns out delicious and brings a little extra warmth to my table.

Apple Bread

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Apple Bread is a moist, tender quick bread filled with fresh apples, warm cinnamon, and cozy spices. It’s perfect for breakfast, dessert, or an afternoon snack and stays delicious for days.

Author: Laura
Prep Time: 15 minutes
Cook Time: 55-65 minutes
Total Time: 1 hour 10 minutes
Yield: 10 slices
Category: Bread
Method: Bake
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In another bowl, beat the eggs with the vegetable oil, granulated sugar, brown sugar, and vanilla extract until smooth.
Gradually stir the wet ingredients into the dry ingredients until just combined.
Gently fold in the diced apples and the chopped walnuts or pecans, if using.
Pour the batter into the prepared loaf pan and spread it evenly.
Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
Cool the bread in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Slice and serve once cooled, or enjoy slightly warm.

Notes

Add raisins or dried cranberries for extra sweetness and texture.
Top the batter with cinnamon sugar before baking for a crisp, sweet crust.
Use white chocolate chips or caramel chips for a richer variation.
Substitute part of the cinnamon with apple pie spice for additional warmth.
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
Freeze the loaf or individual slices for up to 3 months. Thaw overnight before serving.
Warm slices in the microwave for 15 to 20 seconds or lightly toast before serving.

Nutrition

Serving Size: 1 slice
Calories: 280 kcal
Sugar: 20 g
Sodium: 220 mg
Fat: 13 g
Saturated Fat: 2 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 2 g
Protein: 4 g
Cholesterol: 38 mg