Easy Apple Cinnamon Bread
- PREP 20min
- COOK 55min
- TOTAL 1hrs 15min
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.
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
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
Center 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.
Peel and core the apples, then grate them using a box grater. Add the shredded apples to a large bowl.
Add 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.
Prepare 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.
When the apples are ready, stir in the oil, beaten eggs, vanilla, and almond extract.
Use 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.
Fold in the nuts, if using.
Pour batter into the pan and smooth the top.
Bake 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.
Once 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.
- 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.