Apple Bread Recipe

5 from 2 votes

This Apple Bread is packed with sweet, shredded apples in every bite. Warmly spiced with cinnamon and a hint of nutmeg, it’s perfectly sweet, moist, and delicious!

Prep Time25

Cook Time45

Total Time1 10

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: apple bread, apple bread recipe

Servings: slices

Author: Chelsea Lords

Cost: $5.83

Equipment

1-pound bread pan see note 1

Ingredients

Wet

2 large Granny Smith apples or Honey Crisp, see note 2
2 large eggs at room temperature
1/3 cup canola oil or vegetable oil
1/3 cup unsalted butter melted and cooled, or 1/3 cup more oil
1 cup light brown sugar lightly packed
2 teaspoons vanilla extract

Dry

1 teaspoon salt
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
3/4 teaspoon baking soda
1/2 teaspoon baking powder
2 cups flour plus some for dusting the pan
2 tablespoons light brown sugar firmly packed, for topping

US - Metric

Instructions

Preheat oven to 350°F. Grease and flour a 9 x 5-inch bread pan (or grease pan and line with parchment paper, leaving an overhang for easy removal). Melt butter in microwave and let cool to room temperature. Peel and grate apples with the large holes, measuring loosely two cups without packing.
Mix wet ingredients with a wooden spoon until combined. Don‘t use hand or stand mixers—they beat in too much air.
Add dry ingredients (except flour and brown sugar) and mix, then incorporate flour until you have a smooth batter. Avoid over-mixing as it can result in a dense loaf of bread.
Transfer batter to the prepared pan, smooth the top, and sprinkle with brown sugar. Bake for 55–70 minutes or until a toothpick comes out clean or with moist crumbs when inserted into the center.
Cool in the pan for 15 minutes, then remove and allow to finish cooling at least an hour on a cooling rack before slicing (it crumbles if cut when too hot—see note 3). Enjoy!

Video

Notes

Note 1: Be sure to use a 1-pound pan so the recipe works properly. Here’s the loaf pan I use and love. If you use an 8x4-inch pan, only add 75% of the batter (use leftovers for some muffins) and use a shorter bake time. Generously grease the bread pan with cooking spray (or rub on shortening) and lightly dust with flour. Alternatively, line it with parchment paper, leaving an overhang for easy removal.

Note 2: This is about 2 large apples. For the best apple bread, use a crisp, firm apple that balances sweet and tart flavors without turning mushy. I recommend Granny Smith, but Honeycrisp or a mix of both works great too!

Note 3: After baking, let the bread sit for 15 minutes before removing it from the pan—it’s still finishing up! Then, run a knife along the edges, invert onto a wire rack, and cool completely. Elevating the loaf prevents moisture buildup, keeping the bottom from getting damp or sticky.

Storage: This bread is best within 1–2 days but lasts up to a week if tightly wrapped in plastifc wrap and stored in an airtight container. After two days, I recommend storing it in the fridge.

Nutrition