Cinnamon, spice, and all the fall feels are baked up together in this moist, healthy Apple Bread made with fresh apples and applesauce.
As soon as the wind gets chilly and leaves begin to turn (or sometimes before they do), I plan an apple picking trip to our local orchard.
Inevitably, I come home with way beyond the reasonable amount of apples.
Equally inevitably, my husband just looks at me and asks (as if this is the first time this has happened) what are you going to do with all of those?
HELLO APPLE BREAD.
Packed to the max with cinnamon, walnuts, and juicy apple chunks, this loaded apple bread (along with these Apple Carrot Muffins) is as much an annual tradition as apple picking itself.
This recipe originally was from my friend Elisabeth’s mom, and I’ve been baking it every fall for the last 10+ years.
Below you’ll find a version with my healthy tweaks. It’s nothing short of stellar!
5 Star Review
“I have probably made this recipe 10+ times during this fall for family, friends, neighbors, small get togethers, etc. It is always such a hit!”
— Catherine —
The Best Loaded Apple Bread from Scratch
Like this classic Gluten Free Apple Crisp, this cinnamon apple bread recipe is special.
- It is stuffed nearly to the point of falling apart with BIG apples and toasted walnuts. The apple situation here is loud and proud.
- It doubles down on 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 (or Fresh APPLE Cake) , I expect there to be the lovely flavor of apple in every bite.
- This is a healthy apple bread compared to most. The applesauce replaces most of the oil and it reduces the need for excess added sugar.
- It’s made with white whole wheat flour for some whole grain goodness.
How to Make Amazing Apple Bread
This easy and quick bread recipe is PACKED, nearly to the breaking point, with apple chunks and walnut pieces and topped with a crunchy cinnamon-sugar mixture.
Once you try a bite, you won’t want it any other way.
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. Apples are also a good source of vitamin C.
- 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, and it tastes so mild, you’ll never suspect the swap. The bread is still super tender.
- Walnuts. Be sure to toast them first. It’s an extra step but SO worth it. You’ll notice a much richer flavor and better, crisper texture.
- 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
- Toast the walnuts. STAY NEARBY! Nuts can burn easily.
- Combine your dry ingredients in a mixing bowl.
- Using a separate bowl, whisk together your wet ingredients until smooth.
- Add the wet ingredients to the dry ingredients, and mix them until just combined.
TIP!
Don’t overdo the mixing or you’ll end up with tough bread. As soon as the flour disappears, it’s good to go.
- Fold the apples and walnuts into the batter.
- Pour your batter into the loaf pan, and smooth the top. 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.
TIP!
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.
- 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!
Topping Apple Bread
- For serving, I love a slice warmed up and smeared with apple butter (especially this Slow Cooker Apple Butter), a nut butter like almond butter or peanut butter, or a touch of softened regular butter.
- It’s also delicious alongside or even topped with Greek yogurt, either plain or vanilla (sometimes I sprinkle the yogurt with more cinnamon for good measure).
Storage Tips
- To Store. Store leftover apple bread in an airtight storage container or ziptop bag at room temperature for up to four days.
- To Freeze. Place your baked apple bread in an airtight storage container or ziptop bag in the freezer for up to two months. I also love to wrap and freeze individual slices for on-demand breakfast portions.
- To Reheat. Let the bread thaw overnight in the refrigerator before reheating. 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.)
Recipe Variations
If you’d like to change it up—say you’re overrun with apples and on your third loaf in a week—and want to add a bit of extra flair, here are a few easy additions.
- 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
Recommended Tools to Make this Recipe
- Chef’s Knife. Use its high quality steel blade to uniformly chop the apples into chunks.
- Mixing Bowl Set. I use this set of glass nesting bowls almost daily. They’re durable and dishwasher-safe.
- Loaf Pan. Invest in a quality loaf pan so you can make this apple bread and this Healthy Pumpkin Bread all autumn long.
The Best Loaf Pan
The durable steel material allows for even heat distribution, and its non-stick surface is ideal for easy hand-washing.
Frequently Asked Questions
Apple bread tends to be dense when it was overmixed before baking. For best results, mix only until the flour is just incorporated into the other ingredients. This bread does have some heft to it, but in a good, nourishing way.
Yes! This recipe for healthy apple bread is reduced sugar, reduced fat (less cholesterol), and made with white whole wheat flour, making it more nutritious than other apple bread recipes and calories you can feel good about.
No. This apple bread recipe does not contain yeast. It is a quick bread that depends on baking soda or baking powder as a leavening agent.
Apple Bread
Ingredients
- 1/2 cup walnut halves raw
- 2 cups tart apples cored, peeled, and 1/4-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 or light olive oil or melted, cooled coconut oil
- 2 tablespoons milk any kind you like (I used skim)
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
For Topping (Optional)
- 1 tablespoon sparkling sugar or turbinado (coarse, raw) sugar
- 1/4 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.
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
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Asking yourself what I can do with lots of apples? Here are some of my favorite apple recipes:
Made this last night without the walnuts, it’s so good! I was a little worried that it’s was too much apple since there seemed to be more apple than batter (I didn’t measure and did one huge apple and a small one) but that’s what made it sooooo good! Masks the whole wheat flour taste so my first grader loved this!
Hi Darlene! So glad you enjoyed the recipe! Thank you for this kind review!
I made this yesterday. My only changes were to leave out the nuts and add a half- cup of dried cranberries. I also added one tablespoon of vanilla nonfat yogurt since my half-cup applesauce was scant and I didn’t want to open another container for a tablespoon. I may have used a little extra cinnamon.
It is absolutely beautiful and tastes wonderful. Even my husband, who doesn’t like anything “healthy ” said it was good without promoting. Thanks for a great recipe.
Hi Lucy! Thank you for your feedback on the changes you made! So glad it worked out for you!
Tasty and healthy! Baking a second loaf right now!
Hi Lisa! So glad you enjoyed the recipe! Thank you for this kind review!
Yummy! I did not include nuts and used part ww flour and part gluten free (to lighten). Also decreased sugar slightly (1/3 cup).
Hi S Ann! So glad you enjoyed the bread! Thank you for this kind review!
I made this recipe and loved it! I used King Arthur’s gluten free flour and a bit of maple syrup for the sweetener. It was so light and fluffy and I plan to make it again!
Hi Sherri! So glad you enjoyed the recipe! Thank you for this kind review!
I just made this tasty apple bread. I used 2x measurements. I used spelt flour, buckwheat flour and half each of oats and whole wheat flour. I also added a cup of yogurt. It turned out so good, cinnamon and apples were very fragrant. Thank you Erin for this great recipe
Hi Bina! So glad you enjoyed the recipe! Thank you for this kind review!
Made this recipe today with extra apples and grated zest of a lemon and juice of one lemon in diced apples pieces. Also sprinkled slivered almonds and brown sugar on top I used a 9X13 pan. Baked for 45 to 50 minutes. Came out awesome 👏 delish!
Hi Rosalba! So glad you enjoyed the recipe! Thank you for this kind review!
How long can you keep this bread (baked of course) in the refrigerator?
Hi Lynne! You’ll find all the storing options in the recipe card under notes! It’s up to 4 days. Hope you enjoy it!
Ohhh, SO SO good! I used orchard-fresh local honey crisp apples and made this recipe as written (baking in a 10.25” x 3.5” LeCreuset cast iron terrine). Absolutely delicious!! It’s been a while since I’ve baked with good old regular flour and white sugar – this was such a great recipe to treat myself with. Having said that I think the amount of sugar called for is very reasonable while still resulting in a delicious, decadent loaf. I will absolutely make this again – I think it would be amazing on a brunch menu (and, frankly, any other menu!) Lovely recipe – thanks so much for posting.
Oh! The only thing I did differently was to put the apples and walnuts into the dry ingredients, then stirring in the wet. I did this after seeing the images of how stiff the dough was – it worked beautifully.
Hi Debbie! So glad you enjoyed the recipe! Thank you for this kind review!
Oh gracious! Just made 2 of these! My neighbor gave me knotty apples. So, a peeling frenzy then cutting, chopping and dicing! Mixed up 2 bowls of batter, turned them out into greased pie pans. 1 hour later VOILA…2 beautiful cakes to share! Drizzled some icing lightly and out the door I went! 1 to the neighbor. A piece to the little lady who gave me the apples, 1 piece to another older woman in the neighborhood. My husband….watching…..my father in law watching….finally came into the kitchen and they each grabbed a piece. Ooops…forgot the family! Ummm….where did all the cake go? There’s always tomorrow! 😊
Hi Deb! So glad you enjoyed the recipe! Thank you for this kind review!
I made this recipe and the bread didnt fluff up nearly as high as yours… followed recipe to the T! What happened:(
Hi Nabila, I’m sorry to hear you had trouble with the recipe. Did you use the 8×4 pan, it’s smaller than the standard size loaf pan? The only other thing I can think of is maybe it was the baking soda? If it is not fresh, it will affect how the bread comes out.
Just made a loaf of this to celebrate fall! It turned out great and is so delicious! Thanks, Erin!
Hi Taylor! So glad you enjoyed the recipe! Thank you for this kind review!
We amke this every fall now when we have an abundance of apples (along with the slow cooker apple butter I don’t like to share!) Have to omit the nuts for my FIL but it’s still soooo good. Freeze a few loaves but it still doesn’t last long!
Hi Kate! So glad you enjoyed the recipe! Thank you for this kind review!
An emailed recipe from Taste of Home caught my eye today, but after seeing all the white flour and butter I looked for something healthier and found your recipe!
I didn’t peel the apple (unnoticeable), used regular whole wheat flour and substituted pecans for the walnuts. I added a cup of chocolate chips (to counter all that whole wheat) and almost a cup of fresh blueberries.
I baked an extra 10-15 minutes and used the suggested quick read thermometer to verify it was done. I’m looking forward to leftovers for breakfast!
Hi Susan! So glad you enjoyed the recipe! Thank you for this kind review!
I try to follow a new recipe as is before I leave a review and decide to tweak it. That said, my canola oil smelled old to me, so used regular olive oil. I was low on cinnamon, so used half apple pie spice, and I used liquid egg. It basically was your recipe. It was moist and delicious. The olive oil was fine. I will definitely make it again and don’t feel I need to change anything.
Glad it worked out for you Memi!
We made this recipe just as written, and it’s perfect! So delicious! We’ll definitely make this again. Thank you for sharing the recipe!
YAY, so glad to hear it!!