Apple Bread

Apple Bread is a moist, tender loaf packed with juicy chunks of apple, warm spices, and just the right amount of sweetness. It’s one of those comforting bakes I love making in the fall—or anytime I have a few extra apples lying around. It’s perfect for breakfast, a snack, or even dessert.

Why You’ll Love This Recipe

I love this apple bread because it’s simple to make, and it fills the kitchen with the most amazing cinnamon-apple aroma. The texture is soft with bits of apple in every bite, and it stays moist for days. It’s also a no-fuss, one-bowl kind of recipe that’s easy to whip up with pantry staples. Whether I’m serving it with coffee or packing it for a lunchbox treat, this loaf never lasts long.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Baking powder

• Baking soda

• Salt

• Ground cinnamon

• Ground nutmeg

• Brown sugar

• Granulated sugar

• Eggs

• Vegetable oil or melted butter

• Vanilla extract

• Apples (peeled, cored, and diced)

• Milk or yogurt (optional for extra moisture)

• Chopped nuts or raisins (optional)

Directions

1. I preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.

2. In a large bowl, I whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

3. In a separate bowl, I beat the eggs with both sugars, oil, and vanilla until smooth.

4. I combine the wet and dry ingredients, stirring just until mixed. If the batter feels too thick, I add a splash of milk or yogurt.

5. I gently fold in the diced apples and, if I’m using them, chopped nuts or raisins.

6. I pour the batter into the prepared loaf pan and smooth the top.

7. I bake it for about 55–65 minutes, or until a toothpick inserted in the center comes out clean. If the top starts browning too quickly, I loosely cover it with foil during the last 15 minutes.

8. I let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Servings and timing

This recipe makes 1 loaf (about 8 slices) and takes approximately 1 hour and 15 minutes total, including prep and baking time. It’s great fresh, but I think it tastes even better the next day.

Variations

Sometimes I stir in chopped walnuts or pecans for crunch. I also like adding raisins or dried cranberries for extra sweetness. If I want a sweeter top, I sprinkle cinnamon sugar over the batter before baking. For a healthier twist, I use half whole wheat flour or swap in applesauce for part of the oil.

storage/reheating

I wrap the cooled loaf in plastic wrap or store it in an airtight container at room temperature for up to 3 days. For longer storage, I refrigerate it for up to a week or freeze it (sliced or whole) for up to 2 months. To reheat, I warm individual slices in the toaster or microwave.

FAQs

What kind of apples should I use?

I like using firm, tart apples like Granny Smith or Honeycrisp. They hold up well during baking and add great flavor.

Can I make this bread gluten-free?

Yes, I use a 1:1 gluten-free flour blend in place of all-purpose flour, and it turns out well.

Can I reduce the sugar?

Absolutely. I sometimes cut the sugar slightly if I want it less sweet, especially if I’m using sweeter apples.

How do I prevent the bread from being dry?

I make sure not to overmix the batter and keep an eye on the baking time. Adding a little yogurt or applesauce also helps keep it moist.

Can I make muffins with this batter?

Yes, I spoon the batter into muffin tins and bake at 350°F for 18–22 minutes. It’s a great grab-and-go option.

Conclusion

Apple Bread is one of those comforting, homemade treats that always feels just right. It’s packed with flavor, simple to make, and incredibly versatile. Whether I’m baking it for guests, gifting it, or just enjoying a slice with my morning coffee, it’s a cozy favorite I come back to again and again.