Apple Bread

Apple Bread

Cinnamon, spice, and all the fall feels are baked up together in this moist, healthy Apple Bread made with fresh apples and applesauce.

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Why You’ll Love This Apple Cinnamon Bread Recipe

• A Tried-and-True Recipe. This apple bread recipe was originally from my friend Elisabeth’s mom, and I’ve been baking it every fall for the last 10+ years. It’s one of my favorite ways to put my annual apple picking bounty to use!
• Loaded With Mix-Ins. This loaf is stuffed nearly to the point of falling apart with BIG tender, juicy apples and toasted walnuts. The apple situation here is loud and proud. (This Apple Cake is similar!)
• Truly Apple-y. We double down on the apple flavor thanks to the addition of applesauce. Call me a purist, but I’m not a fan of recipes that fail to deliver on the flavor promise their name implies. When something is called APPLE bread, I expect there to be the lovely flavor of apple in every bite. This recipe fits the bill!

How to Make Apple Bread

The Ingredients

• Apples. The star of the show! This bread contains a full TWO CUPS of apples, which is a lot more than you find in most standard apple bread recipes.
• Applesauce. This moist apple bread uses applesauce to replace nearly all of the oil. (If you’re feeling ambitious, try this recipe with some homemade Crockpot Applesauce or Instant Pot Applesauce.)
• White Whole Wheat Flour. Higher in fiber and protein than white flour, with a taste so mild, you’ll never suspect the swap. Readers have reported success swapping this for whole wheat pastry flour, all-purpose flour, or a 50/50 blend of regular whole wheat and all-purpose flour.
• Walnuts. Be sure to toast them first. It’s an extra step but SO worth it. You’ll notice a much richer flavor and crisper texture. (You can also swap the walnuts for pecans or omit them entirely if you’d like the apple bread nut-free.)
• Cinnamon. Apples and cinnamon are life partners, and I have no intention of separating the two, so apple cinnamon bread we shall bake.
• Sugar. The original recipe called for nearly a full cup, which I found to be a bit too sweet. I’ve pared it down here significantly. As the recipe reviews report, it’s perfectly scrumptious with the lesser amount.

The Directions

1. Toast the Walnuts. STAY NEARBY! Nuts can burn easily.

2. Whisk the Dry Ingredients. Combine them in a mixing bowl.

3. Mix the Wet Ingredients. Using a separate bowl, whisk together your wet ingredients until smooth.

4. Combine Wet and Dry. Add the wet ingredients to the dry ingredients, and mix them until just combined.

5. Add the Mix-Ins. Fold the apples and walnuts into the batter.

6. Bake. Spread the batter into the loaf pan. Sprinkle the cinnamon sugar filling over the batter like fairy dust. Bake apple bread at 350 degrees F for 25 minutes, tent the bread with aluminum foil, and then bake for 20 additional minutes.

8. Finish. Let the bread cool in the pan for about 10 minutes, and then set it out on a wire rack to cool completely. Finally, grab a big slice (or four) and ENJOY!

Recipe Variations

• Dutch Apple Bread. Start with this apple bread recipe, then add a cinnamon streusel topping and glaze! For the streusel topping, combine 1/4 cup brown sugar, 3 tablespoons all-purpose flour, and 1/4 teaspoon ground cinnamon in a small mixing bowl. Mix with a fork. Next, add in 2 tablespoons of softened, cubed butter and use your fingers or a fork to blend with the sugar mixture until small clumps form. Spread the topping evenly over the apple bread batter and bake as directed. While the bread is baking, whisk together 1/2 cup powdered sugar and 3 tablespoons milk or cream. When the bread is finished baking and has cooled completely, drizzle the glaze mixture over the top.
• Snickerdoodle Apple Bread. Swap the walnuts for 3/4 cups of cinnamon baking chips (inspired by this classic Snickerdoodle Bread).
• Amish Apple Bread. This recipe is VERY similar to Amish apple bread recipes I found online (just made with healthier ingredients). Be sure to add the cinnamon sugar topping. Most Amish apple bread recipes yield two loaves, so I recommend doubling this recipe, then giving the second loaf to a friend. 
• Caramel Apple Bread. Simply add a drizzle of this Apple Cider Caramel Sauce over a slice (or two) of the apple bread.

What to Serve with Apple Bread

• Apple Butter. I love a slice warmed up and smeared with apple butter (especially this Slow Cooker Apple Butter),
• Nut Butter. A nut butter like almond butter or peanut butter is also fabulous on apple bread.
• Yogurt. Apple bread is also delicious alongside or even topped with Greek yogurt, either plain or vanilla (sometimes I sprinkle the yogurt with more cinnamon for good measure).

Recipe Tips and Tricks

• Use the BEST Apples. As with these Baked Apple Slices, you can use any variety of crisp baking apples for this recipe. A few excellent options are Honeycrisp, Pink Lady, Cortland, and Granny Smith. I do not recommend Red Delicious, Fuji, or Gala; while great for snacking, they fall apart in baking.
• Don’t Overmix. Don’t overdo the mixing or you’ll end up with tough bread. As soon as the flour disappears, it’s good to go.
• Know When It’s Done. You know apple bread is done baking when a toothpick inserted in the middle comes out clean, without any moist crumbs. Better yet: take its temperature. When an instant-read thermometer registers 195-200 degrees F, it’s done.

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Apple Bread

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A moist, healthy apple bread with fresh apples, walnuts, applesauce, and warm spices. Easy and the perfect fall treat for breakfast!

Course Breakfast, Dessert, Snack

Cuisine American

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 10 slices (one 4×8 inch loaf)

Calories 194kcal

Author Erin Clarke / Well Plated

Ingredients

• ½ cup walnut halves raw
• 2 cups tart apples cored, peeled, and ¼-inch diced, such as Cortland or Granny Smith (about 2 medium)
• 1 ½ cups whole wheat white flour or whole wheat pastry flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• ¼ teaspoon kosher salt
• ½ cup unsweetened applesauce
• 2 tablespoons canola oil or light olive oil or melted, cooled coconut oil
• 2 tablespoons milk any kind you like (I used skim)
• ½ cup granulated sugar
• 1 large egg
• 1 teaspoon pure vanilla extract

For Topping (Optional)

• 1 tablespoon sparkling sugar or turbinado (coarse, raw) sugar
• ¼ teaspoon ground cinnamon

Instructions

• Preheat your oven to 350 degrees F and lightly coat an 8×4-inch loaf pan with baking spray. Set aside.
• Spread the walnuts in a single layer on an ungreased baking sheet. Place in the oven and bake until toasted and fragrant, about 8 to 12 minutes, stirring once throughout. DO NOT WALK AWAY during the last few minutes and set a timer. Nuts love to burn the very moment you stop watching. Transfer to a cutting board. Once cool enough to handle, roughly chop and set aside.
  
• In a large mixing bowl, combine the white whole wheat flour, baking soda, cinnamon, and salt.
  
• In a separate bowl, whisk together the applesauce, canola oil, milk, sugar, egg, and vanilla until smooth.
  
• Make a well in the center of the dry ingredients, then add the wet ingredient all at once. Mix in by hand just until combined. The batter will look very thick and stiff.
  
• Fold in the apples and walnuts. It will be hard to do because the batter is so thick. Use a rubber spatula and smush and push it around gently but firmly as needed. Distribute the apples and walnuts as evenly as you can.
  
• Pour the batter into the prepared loaf pan. With the back of a rubber spatula, press and smooth the top so it is mostly flat. For the cinnamon sugar topping, stir the cinnamon and coarse sugar together in a small bowl. Sprinkle evenly over the top of the batter.
  
• Bake for 25 minutes, loosely tent with foil, then bake for 20 additional minutes, until a toothpick inserted in the center comes out clean without any wet batter clinging to it.* Place on a wire rack and let cool for 10 minutes in the pan, then turn out onto a wire rack to cool completely. Enjoy warm or at room temperature.
  

Video

Notes

• *Quick bread can be hard to judge; the best way is to take its temperature with an instant-read thermometer. When the bread hits 195 to 200 degrees F, it’s done.
• TO STORE: Leftover apple bread can be kept in an airtight container at room temperature for four days.
• TO FREEZE: Apple bread can be frozen for up to two months. Let thaw overnight in the refrigerator before serving.
• TO REHEAT: Place your apple bread on a baking sheet or wrap in aluminum foil, and warm in the oven at 350 degrees F for about 10 minutes or until warmed through. (Or if you are in a big hurry, the microwave works well too.)

Nutrition

Serving: 1(of 10) slices | Calories: 194kcal | Carbohydrates: 30g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 17mg | Potassium: 94mg | Fiber: 3g | Sugar: 15g | Vitamin A: 49IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg

Related Recipes

Asking yourself what I can do with lots of apples? Here are some of my favorite apple recipes:

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Crock Pot Apple Crisp

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Apple Coffee Cake

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Applesauce Muffins

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