Apple Bread
In my college dorm, little could win friends or elicit envy quite like a care package. I was fortunate to be friends with a few generous girls whose mothers were prolific bakers, which is how today’s Apple Bread recipe came into my life. Packed to the max with cinnamon, walnuts, and juicy apple hunks, this apple bread makes quite the impression. I can still remember my first slice—and the four slices that followed.
My first slice of apple bread was in my friend Elisabeth’s dorm room during our sophomore year. Her mom mailed her a particularly large care package that included not one but two loaves of apple bread, and Elisabeth graciously offered me a piece. I was immediately hooked.
Apple Bread
Ingredients
- 2 cups tart apples — cored, peeled, and 1/2-inch diced, such as Cortland or Granny Smith (about 2 medium)
- 1 1/2 cups whole wheat white flour — or whole wheat pastry flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon kosher salt
- 1/2 cup unsweetened applesauce
- 2 tablespoons canola oil
- 2 tablespoons milk — any kind you like (I used skim)
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/2 cup walnut halves — toasted and roughly chopped
Instructions
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Preheat your oven to 350 degrees F and lightly coat a 8x4-inch loaf pan with baking spray. Set aside.
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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.
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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 was looking be very thick and stiff. Fold in the apples and walnuts. The batter will be very chunky.
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Pour the batter into the prepared pan oaf pan. With the back of a rubber spatula, press and smooth the top so it is mostly flat. Bake for 30 minutes, loosely tent with foil, then bake for 15-20 additional minutes, until a toothpick inserted in the center comes out clean. Place on a wire rack and let cool 10 minutes in pan, then turn out onto a wire rack to cool completely. Enjoy warm, at room temperature, and/or smeared with butter, peanut butter, or almond butter.
Recipe Notes
Nutrition Information
Amount per serving (1 slice) — Calories: 245, Fat: 9g, Saturated Fat: 1g, Cholesterol: 23mg, Sodium: 285mg, Carbohydrates: 39g, Fiber: 5g, Sugar: 18g, Protein: 5gDid you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!
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About Erin Clarke
I’m fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, travel enthusiast, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN…
I have this baking in the oven now and it smells heavenly! If it tastes half as good as it smells its going in my permanent fall rotation. Thanks, E, E and E’s mom!
I’m so excited that you tried it! Hope you enjoy–it’s like take a big ol’ bite of fall :-) Thanks so much for your comment and Happy October!
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hey girl this looks oh so yummy!
I’m practically drooling over how chock full this bread is of apple chunks and walnuts! I can only imagine how excited college students would be to receive a care package with this sitting inside. I hope you’re having a great vacation!
Love all the apple chunks! I wish I had a slice to go with my coffee!
This bread looks amazing! I love all the apple chunks :)
its look like chocolate bread :)
OMG this bread is everything! I love quick breads and am fortunate enough to have a mother that is generous enough to send my quick bread from time to time! Much better than getting money!
I didn’t have any walnuts, but the bread turned out very nice anyway: tender and moist with a nice hit of cinnamon and soft chunks of apple throughout. I look forward to making it again WITH the walnuts. Thanks for sharing. :)
Hooray! I’m so happy to hear that Crystal. Thanks for trying it and letting me know!
Can all-purpose flour be used instead?? Do the measurements change at all? Thank you!!
Absolutely Jessica! Just use the same amount of all purpose. I hope you enjoy the recipe.
Thanks to much, Erin! Can’t wait to make this!
Does this double or triple well?
Hi Marci! I’ve never tried multiplying this. I think you could safely double, but tripling would be riskier. For whatever reason, scaling recipes doesn’t always come out perfectly. If you decide to try it, I’d love to hear how it comes out!
I’d love the original recipe as well! This looks delicious and I will be baking it for a Ladies Brunch tomorrow. Thanks!
I hope you love the bread Regan! The original recipe had 1/2 cup canola oil, no applesauce, no milk, and 1 cup sugar. It was also made with all-purpose flour (vs. whole wheat).
Yummy !!! Hope to make this soon !!!!!!!!!! How would the nutritional info change when the walnuts are omitted ?? We have a family member with tree nut allergies …………………………..thanks so much !
Hi Doris! If you’d like to calc the nutrition info a different way than I have here, you can do so really easily (and for free!) at myfitnesspal.com. That’s how I calced it originally. You can just plug in the recipe the way you would like to make the bread, and it will give you the information. I hope you enjoy the recipe!
I made it and the mixture was crumbly like a cheese cake base ? The only thing I did differently was use coconut flour instead of whole wheat flour.
Hi Rosalie! The reason this recipe didn’t come out is the substitution of coconut flour. Coconut flour and wheat flour behave VERY differently in recipes and cannot be substituted for one another. Coconut flour is very, very dry and reacts differently with the other ingredients in the bread. If you make this recipe again with wheat flour, it will come out as intended. I hope that helps!
I made this today as a small loaf/muffins and it’s really delicious! The top was almost a little crisp coming out of my oven and I LOVED that on the muffin I sampled. I’m sure I’ll like them just as much when the tops have softened overnight, too. Quickbreads are always great the second day!
It leans toward a dessert in sweetness than a breakfast/snack loaf, but that’s not a bad thing. ;) And it’s partly my fault — I didn’t have apple sauce so I used a mashed banana (1/2 cup mashed), I used two tablespoons of orange juice instead of two tablespoons of milk to keep it dairy-free, and my apples were not a tart variety. I also used regular (brown) whole wheat flour instead of white/bleached whole wheat; I don’t know if there’s any difference beyond the colour but it certainly worked just fine. I don’t think I’d ever guess these weren’t made with AP flour if I didn’t already know. :)
I love quick breads on the second day too Kaya! Thanks so much for trying the recipe and leaving this kind review. For next time, white whole wheat flour has a milder, less “wheaty-y” taste and lighter texture than regular wheat flour, but as you saw with this bread, regular wheat flour works great too!
I am one of the few people who do not like walnuts. I am going to try this recipe with either almonds or pecans. I hope that will work.
Gail, this recipe would be delicious with either! Between the two, I probably pick pecans, but it’s totally up to you. Enjoy!
Apple cake has a special place in my heart! The huge chunks make it look sooo gourmet! I will defnitely try this.
The chunks are my favorite too Lindsay! Thank you!
I made this cake last night, I love it! It’s really good :) thanks for the recipe.
I am so happy to hear that Sheree. Thank YOU for leaving this wonderful review!
I just made this and it smells fabulous! I wanted to omit refined sugar so I used a soggy banana, used cashew pieces (cuz I had them), used a chia egg instead of a real egg, and used one cup of whole oats/breakfast blend and 3/4 cup half whole wheat white flour. I had to bake it an extra 30 minutes b/c the knife test kept coming out a bit wet. I’m chalking it up to the extra moisture in the banana. The top is nice and firm. I put some dehydrated currants in there and they rehydrated beautifully. The bread is very tasty and very moist, not a problem for me but the apples are more of a mushy texture than a dried/bite. I would probably increase my dry ingredients a little bit more next time. But it was plenty sweet and perfect with my morning coffee. Thanks!
Mary, I’m happy to hear this bread was the perfect bite alongside your morning coffee! Thank you so much!
I made this a few days ago. I used regular whole wheat, and “00” Italian in place of the wwpastry flour because that’s what I had. I replaced 1/2 of the white sugar with dark brown. I made a small batch of unsweetened apple sauce and was amazed at how simple and how good it was. I baked it to an internal temperature of 205-208 Fahrenheit. In conclusion this was perfect! Lower in fat and sugar and totally satisfying. I like it even better toasted as the edges caramelize slightly.
Thanks,
Bras
I’m so happy to hear you enjoyed the recipe, Brad! Thank you so much for taking the time to share your tweaks and leave this nice review!
I have made this recipe more times than I can count over the years. Thank you so much for sharing, it has served me very well and works every time.
Thank you so much for taking the time to leave this review! I’m so glad to hear the recipe is a winner for you. :)
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Just made this recipe for Apple Bread. It was fabulous!
Some alterations made (just for convenience) were using half whole wheat flour & white flour, did not add nuts, used vegetable oil, and used homemade applesauce. The big chunks of apples (and I did not peel them) made the bread so moist. Also doubled the recipe with no adverse effects.
It was the best. The house smelled yummy while baking the bread. Thanks for the recipe!
I’m so glad to hear you enjoyed the bread, David! Thanks so much for taking the time to leave this awesome review.
Really good! I would highly recommend it!
Thanks, Deb! I’m glad to hear you enjoyed the bread!
Hi I’m making this for my culinary class in school but I only have a 5×9 pan will that work?
Mia, I think that will be fine! Be sure to check the bread early, as it will probably bake more quickly in a larger pan. I hope you enjoy it!
Good afternoon. I would love to try this recipe bit I don’t have whole wheat flour. Could I just use white flour in place of? And I also need something to sub with the white sugar. I’m making this for my grandfather whom can’t have much sugar. I do hope too hear from you.
Thank you.
Hi Kala, you can swap white flour for the whole wheat flour if that’s what you have on hand. When I made some healthy changes to the recipe, I already cut down on the white sugar quite a bit, so I’m not sure what to recommend to sub for that. Another reader used a ripe banana in place of the sugar, so you might try that! I haven’t attempted it myself, so it’d be an experiment. I hope you both enjoy the bread!
Can I substitute coconut oil for the canola oil? Also, do you have a substitute for the sugar? Thanks!
Hi Laura, yes, I think you could sub coconut oil. When I made some healthy changes to the recipe, I already cut down on the sugar quite a bit, so I’m not sure what to recommend to sub for that. Another reader used a ripe banana in place of the sugar, so you might try that! I haven’t attempted it myself, so it’d be an experiment.
I made this into muffins, but added chopped pecans instead of walnuts, as a taste preference. They turned out to be moist and full of flavor, with a solid but light texture. Truly delicious and we’ll make them again!
So so happy to hear you enjoyed the recipe Joanne! Thank you!
Joanne, I’m so glad to hear the recipe was a hit! Thanks for giving it a try and sharing how it went!
Its so rare to get healthy and tasty when it comes to baked goods and just for good measure, add easy as well. One of the best overall recipes I’ve come upon in a long time. Hopefully more people will take the time to use the star rating to rate the recipe as I know that is a factor for how I choose recipes to try.
Kelley, I am so happy to hear this (and you are so right about the ratings, which is why I appreciate this one SO MUCH. THANK YOU!)
I went apple picking and thoroughly enjoyed making this bread afterward (I did the same last year!). I love the big chunks of apple and the toasted walnuts. This bread is nothing short of deeeeeelish!
The perfect ending to a trip to the orchard! I’m so glad you enjoy the bread, Elizabeth!
I love this-especially the fact that it uses so little sugar and oil. I made it using a GF flour blend, dipped the apples in freshly squeezed oj first and added the zest of the orange. It’s delicious! Definitely a keeper. Thanks!
Betsy, I’m so glad to hear it was a success! Thanks for sharing the GF notes too!
I followed the recipe exactly and the bread was DELICIOUS!! No changes needed. My Grandma even asked for the recipe, and she’s a fantastic baker! Thank you for a WONDERFUL recipe:)
Amber, I’m so glad to hear it! Thanks so much for taking the time to leave this wonderful review.
I just made this and it FAR EXCEEDED my expectations – smells great – tastes even better – you would never guess it is low fat – I will make it again and again thank you so much for sharing
YAY! I’m glad you enjoyed the bread, Nancy. Thanks for sharing this awesome review!