Apple Bread
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With a hint of spice and everything nice (including juicy apple bits), this easy and quick apple bread recipe is moist with a tender-crisp crust on top.
My family has always loved quick bread recipes (hello, pumpkin bread and banana bread). They make a delicious snack, a simple dessert, or a great quick bite for breakfast as you head out the door. This is the best apple bread recipe as it has a taste very much like my apple spice muffins and greets your family with a heavenly aroma as soon as they walk in the door. It bakes up moist and tender, studded with juicy bits of chopped apple, with a decadent soft crisp crust on top. It’s great on its own or spread with a smear of butter or apple butter.
Like my apple spice muffins, this is a recipe you can use any kind of apple you want in, even apples that are going a little soft. What other ingredients do you need? Just a bunch of kitchen staples you probably already have on hand, like sugar, flour, vegetable oil, milk, vanilla extract, eggs, allspice, and cinnamon.
If the ingredients aren’t simple enough, the instructions are just as simple! All you need to do is mix the ingredients together, pop the batter in a loaf pan, and wait for it to bake. I mean, they don’t call it apple quick bread for nothing, right? But I guess we could also call it easy apple bread as well, right?
In the interest of being neighborly, I also like to double this so I have one loaf to keep and one to give away as a nice surprise to someone who would enjoy a little pick me up. Who’s ready to get baking?
Recipe Ingredients
- Apples
- Sugar
- Self-rising flour (see my FAQs for how to make homemade self-rising flour).
- Vegetable oil
- Milk
- Vanilla
- Eggs
- Allspice
- Cinnamon
How to Make Quick Apple Bread
Peel and dice your fresh apples, then place them in a large bowl.
Then add in the wet ingredients, including the eggs…
Oil…
Milk…
And vanilla.
Give that a stir before adding the sugar.
Mix ingredients together until well combined like above.
Now we’re going to dump in the remaining dry ingredients, including flour…
Ground cinnamon…
And allspice.
Stir until well combined and there are no dry spots.
Spray a loaf pan with nonstick cooking spray.
Spread batter into the prepared bread pan.
Bake in a 350-degree oven for one hour or until a toothpick inserted in the center comes out clean.
Allow the apple bread to cool in the pan for 5 to 10 minutes before turning out.
Look at all of those juicy chopped apple pieces!
Enjoy!
Storage
- Store the bread loaf in an airtight container at room temperature for up to 4 days.
- You can also freeze apple bread slices for up to 3 months. Thaw at room temperature before serving.
Recipe Notes
- Now, I’m just using granulated sugar for this quick bread recipe, but you can use a combination of granulated sugar and brown sugar if you like.
- Any neutral oil will work for this recipe, including vegetable oil, avocado oil, grapeseed oil, or lightly flavored olive oil.
- To make self-rising flour according to my recipe, you’ll need all-purpose flour, baking powder, and salt.
- Instead of allspice, you can use a combination of ground ginger and ground nutmeg or just ground nutmeg.
- Another option is to use apple pie spice or pumpkin pie spice instead.
- If you like, fold in a cup of chopped nuts before placing the batter into the pan. Pecans and walnuts are always good options.
- Alternatively, fold in a cup of raisins, craisins, or chopped dates.
- Instead of diced apple, you can use shredded apple.
- Don’t overmix the batter!
- Add a sprinkling of cinnamon sugar on top of the bread before baking for added sweetness and crunch.
- Speaking of added sweetness, you can also top the cooled bread with a dusting of or a simple vanilla glaze.
- For a healthier cinnamon apple bread recipe, substitute all or a quarter of the oil for apple sauce. This has the bonus of adding more apple flavor.
Recipe FAQs
How do you serve apple bread?
Simply serve your homemade apple bread warm with a spread of butter or apple butter. For dessert, turn it into caramel apple bread with a scoop of vanilla ice cream or a dollop of whipped cream and a drizzle of caramel sauce. YUM.
What are the best apples for baking?
Granny Smith apples are the most popular baking apple. But other good apple varieties include Honeycrisp, Jonagold, Braeburn, , Fuji, Pink Lady, and Jazz apples.
You may also like these appetizing apple recipes:
Ingredients
- 3-4 medium apples, peeled and diced about two cups
- 1/2 cup vegetable oil
- 1/4 cup milk
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups sugar
- 2 cups self-rising flour
- 2 teaspoons ground cinnamon
- 1/2 teaspoon allspice
Instructions
- Peel and dice apples, then place them in a large bowl. Add eggs, oil, milk, vanilla, and sugar. Stir with a large spoon until well blended.3-4 medium apples, peeled and diced, 1/2 cup vegetable oil, 1/4 cup milk, 2 eggs, 1 teaspoon vanilla extract, 2 cups sugar
- Add flour, cinnamon, and allspice. Stir again by hand until well combined.2 cups self-rising flour, 2 teaspoons ground cinnamon, 1/2 teaspoon allspice
- Grease a loaf pan with cooking spray and spoon batter into the pan.
- Bake at 350 for one hour or until a toothpick inserted in the center comes out clean.
- Allow it to cool in the loaf pan for five minutes, then turn out.
Video
Nutrition
I made this a few months ago and thought it was fabulous – best I’ve ever had and will make it again when I have a few leftover apples. It did make a big loaf though.
I made this bread for a church meeting. It was soooo good! It turned out super moist. I did end up shredding the apples because I don’t like chunks of fruit in my quick breads. Everyone agreed though, this recipe is a keeper. It was the first of the different breads to go! Thanks for the great recipe!
I am so glad to hear it was a hit!!! Thank you for trying it Katie!!
I am sitting here waiting for my bread to get done baking, but it is flowing over the sides of the loaf pan. Was I supposed to use TWO loaf pans???
You may be using a smaller loaf pan than what I do. I think mine is like a 9 X 5. Also make sure you aren’t adding any additional leveners.
Okay, I am going to try this recipe again. It was absolutely delicious, but it didn’t look pretty, it had sunk in the middle. I since tried another recipe, and it looked great, but wasn’t as moist and delicious as your recipe. I hope it works out better for me next time!
Hey Kelly! Try cooking it a little longer. If bread isn’t done in the middle it will be puffy but then deflate when taken out. Being an impatient person, this is something I have to always remind myself of. 😉 I would add five to ten minutes and that should help 🙂
The same thing happened to me twice
Hi Christy! I can almost smell this just reading the recipe! It’s very similar to the Snowflake Apple Cake recipe my mom-in-law gave me over 40 years ago. (Oh, how I miss that precious gentle lady…sure lived up to her name of Grace!) Her recipe made either a large cake baked in a tube pan or two loaves…definitely a favorite to share. Funny story: My hubby made it for a men’s bake-off at church one time and won the grand prize! However, when I tasted it, I realized there was a distinct difference. Asked him to show me what ingredients he had used. Aha…almond extract instead of vanilla…delish, but more pricey! Asked him to please save that version only for very special occasions! 🙂 Keep your yummy recipes and lovely stories coming. Your sunny attitude is a blessing to so many of us! <3
Congrats to your husband for winning AND coming up with his own version unknowingly!!! 🙂
Just made this. It needed another 15 minutes and honestly it had way too much cinnamon for my taste. I made a second batch ( I had cut up too much apple) and made them into muffins, reduced the cinnamon and sugar, cooked 350 for 20 minutes and they were delish!
Hi, Christy. I love your recipes and your stories that you provide with them. I have two of your cookbooks, and I believe you have talked about another one that is coming out. Can you give us a date that the next one will be out?
Hi Cecile!! Thank you so much for your support!! I don’t have the exact date just yet but once I do y’all will be the first to know!!
Hi, I have been looking for a long lost recipe that belonged to my Grandma, I am hoping that if I describe it to you maybe you could help me figure it out. The taste reminds me of Apple Dapple cake, the difference is it was made with dates, the crunchy outside especially on the end pieces was something we all fought over, it was made in a loaf pan like your Apple bread. Really moist inside and looks to me to resemble the color of your Apple bread. She was from Louisiana so I don’t know if that helps narrow things down a bit. If you have no clue that is fine too. Just seen this recipe and that you had the one for Apple Dapple cake and figured maybe you would be familiar. Thank you in advance, Milly Dee
My grandmother used to make a cake called lumberjack cake. It had raisins or dates and pecans. Search Pinterest – I found a similar recipe there!
Christy, what kind of Apple do you use? I thought maybe Granny Smith or Rome’s. I live in Georgia and the North Georgia Apple’s will be coming in soon. Can’t wait to try this bread.