Cinnamon, spice, and all the fall feels are baked up together in this moist, healthy Apple Bread made with fresh apples and applesauce.
Email Me the Recipe!
From time to time, we'll send you Well Plated emails. You can unsubscribe anytime. Have an account? Log In.
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!
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 —
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
- Toast the Walnuts. STAY NEARBY! Nuts can burn easily.
- Whisk the Dry Ingredients. Combine them in a mixing bowl.
- Mix the Wet Ingredients. Using a separate bowl, whisk together your wet ingredients until smooth.
- Combine Wet and Dry. Add the wet ingredients to the dry ingredients, and mix them until just combined.
- Add the Mix-Ins. Fold the apples and walnuts into the batter.
- 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.
- 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.
Apple Bread
Prep: 15 minutes
Cook: 45 minutes
Total: 1 hour
Servings: 10 slices (one 4×8 inch loaf)
Video
A moist, healthy apple bread with fresh apples, walnuts, applesauce, and warm spices. Easy and the perfect fall treat for breakfast!
Email Me the Recipe!
From time to time, we’ll send you Well Plated emails. You can unsubscribe anytime. Have an account? Log In.
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 ground 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.
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) slicesCalories: 194kcalCarbohydrates: 30gProtein: 4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 17mgPotassium: 94mgFiber: 3gSugar: 15gVitamin A: 49IUVitamin C: 1mgCalcium: 29mgIron: 1mg
Email Me the Recipe!
From time to time, we’ll send you Well Plated emails. You can unsubscribe anytime. Have an account? Log In.
Related Recipes
Asking yourself what I can do with lots of apples? Here are some of my favorite apple recipes:
My entire family loved this bread. I usually find apple breads to be either cloyingly sweet or way too stodgy. This recipe was perfect! All of the elements complemented each other well. You could actually taste the apple. The sponge had great flavor and texture, and the nuts added a nice substance and sweetness. All 3 of my children ate it without picking out any of the parts (a rare occurrence). For those watching their sugar intake, we have several type 1 diabetics in the family, and this bread did not spike their blood sugars like other muffin and quick bread recipes. Another win! We tried it fresh out of the oven and again a day later. I preferred it a day later once all of the flavors had come together, but it’s hard to wait that long with something that smells this good. I appreciated that I did not need a mixer for the recipe, too. Finally, the tip about the instant read thermometer was fantastic. My oven can be fickle, and it took the guesswork out of the bread being done, especially with the juice of the apples. This one is going on the “keeper” list.
This makes me so happy to hear, Elizabeth! Thank you!
This was delicious! I used Bob’s Red Mill 1 to 1 Gluten Free All purpose flour and unsalted butter in place of the canola oil. I will be making this again for sure.
I am so please to hear that it worked well, Jeannette! Thanks for sharing!
A great taste of Fall for here in Orlando. I used Honeycrisp apples instead of Granny Smith apples. Next time, I will make the apple bread with half Honeycrisp apples and half Granny Smith apples.
So glad to hear, Anna! Looks great!
This recipe was on point and amazing ! I used honey crisp apples in mine !! My husband and kids loved it !!!! I only got one slice because everybody ate it so fast …. So I will be making this again !
So glad to hear, Courtney! Thank you!
I made this. Doubled the recipe. Baked as directed. However i put the loaves under my broiler setting for a couple of minutes to see if the cinnamon sugar combo got crustier. It did! A hit in our house & our neighbors. Their 2 yr old couldn’t stop eating it & kept asking for more. I’m going to try toasting it in a toaster & buttering. Love it!!
Great tip, Pat! Thank you!
This looks delicious! Might sub raisins for nuts. And would it be ok to make it one bowl?
Sure! Enjoy!
This recipe is similar to a family favorite that I have been making for years. However, I was THRILLED that it called for only 1/4 of the oil used in the family favorite, but still was just as moist and flavorful!!
So glad to hear, Sandy! Thank you!
I made this delicious bread, but it disappeared in no time! We just couldn’t get enough of it!. I was happy to see a recipe made with whole wheat flour as my hubby can’t eat white flour. I did use the Granny Smith apples. I love making breads and this one was delicious! It also smelled sooo good and the apples were plentiful! Guess I really do have to make two of them at a time!
So glad to hear it was a hit, Sherry! Thank you!
Made this recipe with my 8-year-old – easy to make and absolutely delicious! Love that it’s healthy, too! My whole family enjoyed it!
Looks great! Thanks for sharing!
I’m glad I tried it!
Me too, Pat! Thank you!
I 2x the batch and did one loaf with nuts (pecans) and the other without nuts as some in the family don’t like them. My favorite was the one with nuts.
I forgot to add the milk but it still worked 😂
This recipe is really good! I will definitely be making it again!
So glad to hear, thank you Vanessa!
So easy and delicious!
Thank you Erin!
This was super easy to make bread. I was originally worried about the apple to batter ratio, but it worked out great! We used homemade applesauce and crispy red apples. It took a bit longer to cook through but I may blame that on using more apples!
So glad to hear! Thank you Kelley!
We absolutely loved it!
Great to hear! Thank you Shirley!
I actually didn’t expect to like this recipe. It’s wonderful. I was very impressed with the moistness of the bread yet it still felt like a treat. Great flavor. I did cut my apples a little smaller than shown in the picture. Loved this so much.
So glad it was a hit, Rachelle! Thank you!
Great way to start celebrating fall! The granny smith apples provided that extra apple taste that made this bread a big hit with the family.
Yay! Looks fabulous, Darlene!
Well Plated was recommended to me by a friend and this was my first recipe to try; it will definitely not be my last! This loaf was so moist, well-flavored, and light. Some quick breads can feel kind of stodgy to me, like fibrous pudding or something 🥴 But this texture was amazing. I shared a loaf with my coworkers and the general consensus was that this bread is what fruit cake should be! I threw in some dried cranberries as well, and that further amplified the sweet fruity flavor. I will be coming back to this website. Thank you Erin!
This makes me so happy to hear, Mary! Thank you!
I made this apple bread for breakfast this morning. I used Ginger gold apples. My kids love it so much. What a wonderful recipe it is!
Great to hear! Thank you Linda!
I’ve really been enjoying this recipe! The first time I made it I followed the receipe exactly, and it was delicious! I was skeptical about the texture with large apples and nuts, but it worked really well. I also made it with honeycrisp apples and no nuts and it was still great, just a bit softer. It’s a new fall staple.
So glad to hear, Jessie! Thank you!
This bread turned out great! Easy to make and tastes better the next day. My only regret is I baked it the exact time the recipe called for and forgot to check it beforehand. I think my oven baked it a few minutes quicker and I should have taken it out earlier. But it still tastes amazing!
So glad to hear, Brenda! Thank you for sharing!