This apple cinnamon bread recipe is super easy to make and so flavorful. Grating two large apples into the batter gives the bread a fresh apple flavor and makes your kitchen smell amazing!
I love quick bread, and this apple bread has quickly become one of my favorites! I stir fresh apples into the batter, giving the bread the most delicious apple flavor.
This apple bread tastes great on day one, but if you can wait, it’s even better over the next few days! For more incredible quick breads, try my favorite banana bread and this easy pumpkin bread with chocolate!
Key Ingredients
- Apples: I use about 1 pound of apples for this bread, which means 2 large or 3 medium. You can use your favorite apples. My favorites are Granny Smith (classic baking apple), Pink Lady, and Honeycrisp. All three hold up well in the oven. I use the same apples when making apple pie, apple crisp, and my favorite homemade applesauce.
- Flour: I use all-purpose flour in this quick bread. Whole wheat should work, but it may be more dense.
- Sugar: I use granulated and brown sugar. The combination makes the apple bread moist and flavorful with a nice golden top.
- Cinnamon and Spices: I use a generous amount of ground cinnamon for this apple bread, ground ginger, nutmeg, and salt.
- Oil: Vegetable oil, avocado oil, grapeseed oil, and even lighter-flavored olive oil will work in this recipe.
- Eggs: We use two eggs in the bread (just like when we make banana bread). They add structure, flavor, and a dense, moist crumb to the inside of the bread. Flax eggs should work, but I have yet to test it myself.
- Baking Powder and Baking Soda: This bread has a lot of apples, so it needs both baking soda and baking powder to help it rise in the oven.
- Vanilla: I love a hint of vanilla in this quick bread, and sometimes I add some almond extract, too. Combining vanilla and almond extract makes the bread taste and smell sweeter and more aromatic.
- Nuts: These are optional but add a nice texture to the apple bread. I used a combination of pecans and walnuts in the photos, but use what you have on hand.
How to Make Apple Bread
You don’t need any fancy equipment to make this easy apple bread. You’ll start by letting grated apples sit with the sugar, salt, and spices.
As the apples sit, the sugar and salt help them release their delicious liquid (I use this same method when making our favorite apple pie). This liquid is then mixed with the remaining ingredients to make a flavorful, moist bread.
After 10 to 15 minutes, stir the remaining ingredients, pour the batter into a loaf pan, and bake.
When the bread is done, let it cool completely. I know this is hard (I struggle with it every darn time I make it), but letting the bread cool all the way allows the bread to finish baking inside and prevents the middle from being too moist and gummy.
This apple bread tastes amazing the day you make it, but if you can wait a day, it tastes even better after a night on the counter. I usually keep it there (covered or in an airtight container) for 4 days. If it is any longer, I prefer to freeze it for another day.
Easy Apple Cinnamon Bread
- PREP
- COOK
- TOTAL
This apple bread recipe is super easy to make and so flavorful. Grating two large apples into the batter gives the bread a fresh apple flavor and makes your kitchen smell amazing. Plus, it stores well for later. Check the article above for our favorite apples to use. This bread tastes even better on day 2 than freshly baked, so this is perfect for making ahead.
A note on pan size: We use an 8 1/2-inch by 4 1/2-inch loaf pan; if you only have a 9-inch by 5-inch pan, check for doneness 5 to 10 minutes earlier.
Watch Us Make the Recipe
You Will Need
2 large apples, peeled (about 1 pound)
2 tablespoons (25g) granulated sugar
1/2 cup (100g) brown sugar
1/4 teaspoon fine sea salt
1 ¼ teaspoons ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1 ½ cups (190g) all-purpose flour, spooned and leveled
1 ½ teaspoons baking powder, see tips
1/2 teaspoon baking soda
1/4 cup neutral oil like vegetable oil or grape seed oil
2 large eggs, lightly beaten
1 teaspoon pure vanilla extract
1/4 teaspoon almond extract, optional
2/3 cup (85g) nuts, chopped, optional
Directions
1Center a rack in the oven and preheat to 350°F (177°C). Butter and flour an 8 1/2-inch-by-4 1/2-inch loaf pan or line it with parchment paper and lightly spray or grease with oil.
2Peel and core the apples, then grate them using a box grater. Add the shredded apples to a large bowl.
3Add the granulated sugar, brown sugar, salt, cinnamon, ginger, and nutmeg to the apples and mix well. Set the bowl aside for 10 to 15 minutes. As they sit, the apples will release quite a bit of liquid.
4Prepare the dry ingredients while the apples sit with the sugar and spices. Whisk or sift the flour, baking powder, and baking soda in a medium bowl.
5When the apples are ready, stir in the oil, beaten eggs, vanilla, and almond extract.
6Use a large rubber spatula to scrape the sides and bottom of the bowl, then add the dry ingredients in three parts, stirring gently until they disappear and the batter is smooth.
7Fold in the nuts, if using.
8Pour batter into the pan and smooth the top.
9Bake for 55 to 75 minutes, or until a knife inserted into the center of the bread comes out clean. Check the bread after 30 minutes and loosely cover it with aluminum foil if it’s browning too quickly.
10Once the bread is done, transfer it (still in the pan) to a wire rack to cool for 5 minutes. Then, remove the bread from the pan and place it on the rack. Let it cool completely before slicing.
Adam and Joanne's Tips
- Storing: Store apple bread in an airtight container for up to 4 days at room temperature and in the freezer for up to 1 month (maybe longer). When freezing the bread, make sure that you wrap it well to prevent any freezer smells from seeping into the bread.
- Baking powder: Since publishing this recipe and video, we have increased the baking powder from 1 teaspoon to 1 ½ teaspoon for a little extra lift.
- Measuring your flour: Fluff the flour in its container, then gently scoop it into your measuring cup until slightly mounded. Level off the top with a knife for accurate measuring. For even more accuracy, use a scale and measure the flour by weight (in grams).
- Tip for evening baking: Place the loaf pan on an insulated baking sheet or two regular baking sheets stacked on the other and slide into the oven (we do this in our video).
- Nuts: We love using pecans or walnuts in this bread, but hazelnuts and almonds would also be lovely. Use one or a combination of nuts, or leave them out completely.
- Vegan/egg-free apple bread: You should be able to replace the eggs with two flax eggs. We have yet to test this in our kitchen.
- The nutrition facts provided below are estimates.
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This cake came out perfect! It’s not too sweet, so it’s perfect for breakfast. If you want it sweeter, just add a little more sugar. I added raisins and walnuts, because my backyard apples were not very sweet, and it tasted great!
Follow the directions as written. Loaf did not rise very disappointed.
Hi Deborah, I’m so sorry to hear the loaf didn’t rise! To help figure out what happened, I have a few questions. How did you measure the flour? The we always recommend the “spooned and leveled” method to avoid using too much. Finally, did you check that your baking powder is fresh? Sometimes old baking powder can lose its rising power.