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.
- 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.
- 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.
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.
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).
- 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.)
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
Breakfast & Brunch
Breakfast & Brunch
Breakfast & Brunch
Egg White Frittata
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.
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.
- 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
- 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.
- *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.)
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Asking yourself what I can do with lots of apples? Here are some of my favorite apple recipes:
Crock Pot Apple Crisp
Apple Coffee Cake
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!
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!
Can this be made as muffins?
Hi Heather! While I have not made this recipe into muffins, other readers have reported success with it. Make sure to check your muffins much earlier (after about 20 minutes), as they will cook faster than the loaf of bread would. When a toothpick inserted in the middle comes out clean, they’re done. I hope you love 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!
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.
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. :)
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.
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!
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!
My daughter has a nut allergy. Have you made it with out the walnuts? If so, how did it turn out?
Hi Mike! I have not tried this recipe with out the walnuts, but I suspect it would be just as tasty. If you decide to try it, I’d love to hear how it goes!
This looks amazing! Printing it now. Do you think a GF flour substitute would work? I read a comment that coconut flour didn’t work- but maybe an all purpose GF mix?
Hi Lanna! I have not tried the recipe with a gluten-free flour, but you could experiment with it. I suggest trying a 1:1 blend like this one. I hope you love the recipe!
can you make this gluten free
Hi Barbara! I haven’t yet experimented with making this bread gluten-free. If you’d like to try, I would recommend starting with a 1:1 baking blend like this one. I hope you enjoy the recipe!
Recipe and photo look amazing. Nut allergies: so I thought I would try mini chocolate chips…how does that sound?
Hi Phyll! While I have not tried the recipe this way, you could definitely experiment with it. If you decide to try it out, I’d love to hear how it goes. I hope you love the recipe!
Wow! Just WOW. This was such a great loaf of bread. I’ve never left a review for anything in my life but this warranted a quick note to you. My 10 month old is currently chowing down on this bread as I type. I love being able to offer her homemade, healthy and delicious finger foods and this checks all the boxes. My husband asked if I could bottle the smell of it baking. 5 stars all around.
This MADE my day! Thank you for sharing this kind comment, Sara! I’m so happy to hear that this recipe was a hit!
Erin, you’ve knocked it out of the park once again! When I read you’ve been making this recipe for 15 years, you had me sold. I love so many of your amazing recipes I knew I had to make this one-as an aside, I made the apple cake with the caramel frosting last year for MIL’s bday and everyone went back for seconds and thirds (which is saying a lot for such a formal, proper crowd : ) ).
Bread this morning was simply divine- had a book deadline last Monday also and finally got around to making it last night. Husband said it’s a version of his beloved Original Pancake House apple pancake he used to get as a child (of course, way healthier and just as delicious). Thank you for the new fave and hopefully your book edits went beautifully!
Oh, and for the reference of others, I used oat flour (not “officially” gluten-free facility, but still GF in my book) and it was perfect!
This MADE my day! Thank you so much for sharing this incredibly kind story and review! I’m happy to hear that this bread was a hit for you!
How would I make this gluten free? Just use GF flour I guess?
Hi Brett! I have not tried the recipe with a gluten-free flour, but you could experiment with it. I suggest trying a 1:1 blend like this one. I hope you love the recipe!
Just made this for a fun Fall treat and it is so tasty! Super easy to make. Delicious on its own. Haven’t even needed to use butter!
YAY! I’m so happy to hear that you enjoyed this recipe, Sydney! Thank you for taking the time to share this kind review!
This bread was SO good! OMG! I used some of the homemade applesauce from your recipe and I swear it is the most delicious bread. Your web site is my new go to for recipes. Thank you!!!!
This MAKES my day! Thank you for taking the time to share this kind review, Neile! I’m so happy to hear that this was a hit!
Regarding bread pan sizes: 57 years ago (the year I got married) my sister made Apple Chunk Bread for Thanksgiving. However, she made it in a bundt pan! It looked so festive and tasted SO-O-O good. I’m sure this is the same recipe. I’m going to try it very soon.
Thank you for sharing this story, Jean! I hope you love the recipe!
Thanks so much for this recipe! Made this with two over ripe red apples today and minus the sugar (catering for a diabetic grandfather). It was delicious!! I also added apple pieces on top with a cinnamon butter brushed over.
I’m so happy to hear that this was a hit, Elodie! Thank you for taking the time to share this kind review!
Hi! Can spelt flour be used in place of whole wheat flour?
Hi Hazel! I’ve never tried this swap, so I can’t vouch for the results. If you decide to experiment with it, I’d love to hear how it goes!
This recipes sounds delicious!
Thoughts on using soy milk instead of regular cow milk ?
I have quite a few apples so I might do my own applesauce. How liquid does it need to be ? Can I leave it a bit chunky ?
Hi Camelia! You can use soy milk in this recipe, and you can leave your applesauce on the chunky side if you prefer. I hope you love it!
I made this recipe today, I had 2 granny smith apples that were going to go bad. I didnt have wheat flour so I did use regular flour and I only had cinnamon applesauce , I added chopped pecans and 1/4 teaspoon of nutmeg and I put it into 2 loaf pans and cooked it less time, but this is absolutely delicious!! I will be making this again !!
Thank you for sharing this kind review, Heather! I’m so happy the recipe was a hit!
I’ve made this twice in three days, it is fantastic! Looked all around for an Apple bread recipe, but most are high in fat and calories. I didn’t think I would like the Apple in bite sized pieces, but boy that was wrong. I left out the walnuts due to another’s preference, but will use them next time or maybe raisins. I did add the streusel topping on half and recommend that option as well. Txs!!!
I’m SO happy that you’ve enjoyed the bread, Rhonda! Thank you for sharing this kind review!
I have most everything to make this Apple bread other than wheat flour unfortunately, can the recipe be made with all purpose flour?
Hi Katie! While I’ve never tried the recipe this way, other readers have had success with it. If you decide to try it, I’d love to hear how it goes!
Can I omit the oil and use less sugar?
Hi Becca! Since I haven’t tried either of these changes, I don’t have any specific recommendations. Another reader used a ripe banana in place of the sugar, so you might give that a try! I haven’t attempted it myself, so it’d be an experiment.
I have about 10-12 oz. of left over apple pie filling. Could I use that?
Hi Annie! Since I haven’t tested the recipe this way, I can’t recommend this swap. If you decide to play around with it, I’d love to hear how it goes!
Hi Erin, Thank you for this delicious recipe. I never would have thought apple pieces would work so well in quick bread, but it is fantastic. I added 1/3 of a mashed banana and was able to only use only a 1/4 cup sugar. It was still superb. This is a keeper.
Thank you for sharing this kind review, Pam! I’m so happy that you enjoyed the recipe!
This bread is amazing – and adaptable! I substituted honey (~1/3 cup) and a little stevia for the 1/2 cup sugar. I was out of applesauce, so I used nonfat plain yogurt instead. Both substitutions worked great. My husband and I ate the entire loaf in less than 24 hours!
I’m so happy that it was a hit, Delie! Thank you for sharing this kind review!
I have Sweetned applesauce can I use that?
I have a 9 by 5 inch loaf pan.. will I have to adjust the recipie?
Hi Sierra! You can use sweetened applesauce, but it will make the bread sweeter. I think the 9×5 pan will work fine, but be sure to check it early, as it will probably bake more quickly. I hope you enjoy it!
Is the recipe missing baking powder? I made mine and it tastes amazing, but it didn’t rise like yours.
Hi Erin, the ingredients listed have worked well for me (and many other readers), so I’m not sure what might’ve happened. I’m glad you still enjoyed the flavor!
Can I recalculate the recipe so that I use a 9 by 5 pan?
Hi Kathy! I think the 9×5 pan will work fine, but be sure to check it early, as it will probably bake more quickly. I hope you enjoy it!
A total winner! I cut back the sugar a tiny bit but otherwise made it as written. I used half Honeycrisp and half Gala apples. I am a walnut fanatic in baked goods and all those big chunky apples! A keeper. Thanks Erin
I’m so happy that you enjoyed it, Dana! Thank you for sharing this kind review!
I don’t usually comment on recipes but I LOVE this recipe!!! I found the recipe a month or two ago and have made it probably 10 times. I can’t have walnuts so I usually put in dried cranberries or raisins instead. I put a few shakes of nutmeg and allspice in too. Thanks for sharing this amazing recipe!
I’m so happy that you enjoyed it, Sheri! Thank you for sharing this kind review!
I made this recipe the other day. It is good but I will say I found it to be more cake like than bread. Reason for my four star rating. Flavor wise, it was very good, not too sweet, just that right amount. But we all agreed to try this next time as a dessert item, perhaps even in an 8”x8” or small pie pan. Recipe wise, easy to follow directions given. It does take a long while to bake. So, as directed, I found checking that internal temp a necessity.
Thanks for sharing your Autumn recipe!
Kathy, this bread definitely has a sturdy crumb and some sweetness; I find it less sweet than many other “breads” out there, but to each their own. I’m glad you enjoyed it which is the most important thing!
My goodness that recipe is delicious! I substituted the sugar for monk fruit sweetener and the applesauce for two ripe bananas. We served it with a small scoop of low sugar ice cream and some whipped cream (after warming it in the microwave) great treat for my diabetic husband. Can’t wait to enjoy a slice with my coffee. My grandmother in law used to make a delicious apple cake which I tried to make twice and it never came out like hers but this is almost similar. Thank you so much for this recipe.
I’m so happy that you enjoyed it, Brenda! Thank you for sharing this kind review!
I made this yesterday and boy was it amazing. I added 2 tablespoons of vanilla yogurt cause i thought my batter was a little to think and I also cut the sugar in half and boy was it amazing. Me and my family demolished all of it in less than 5 minutes.
I’m so happy that you enjoyed the bread, Amshu! Thank you for sharing this kind review!
This bread is so easy to make and absolutely DELICIOUS! I made a second loaf this evening to drop off to my apple-loving parents tomorrow as a surprise :)
I’m so happy that you enjoyed it, Sarah! Thank you for sharing this kind review!
Really delicious and easy to follow, thank you. Have a tonne of apples to use up so as soon as I’ve finished eating this loaf I’ll probably just start again!
I’m so happy that you enjoyed it, Jared! Thank you for sharing this kind review!
I have probably made this recipe 10+ times during this fall- for family, friends, neighbors, small get together a etc. It is always such a hit!! I usually end up having to lower my oven temp and cook it for 10-15 minutes longer but it’s so worth it. I also cut the sugar down to 1/4 cup. My husband has said this bread is now one of my hallmark recipes.
I’m so happy that you’ve enjoyed it, Catherine! Thank you for sharing this kind review!
Can I use white flour?
Definitely, Sandra. I hope you enjoy the recipe!
Can these be made in muffin form? If so, does there need to be a change in baking temperature or time? Thank you kindly!
Hi Lynn! While I have not made this recipe into muffins, other readers have reported success with it. Make sure to check your muffins much earlier, as they will cook much faster than the loaf of bread would. When a toothpick inserted in the middle comes out clean, they’re done. I hope you love the recipe!
I LOVE your recipes Erin!!! Can I get your opinion on if I would need any sugar if I used apples that are not tart? Thank you kindly!
Hi Lynn! 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.
It’s great bread! I did a mix of Whole Wheat Pastry flour and All Purpose flour, reduced the sugar to five tablespoons (and it would also be good with a little less), and I didn’t use the tinfoil on top, which made the recipe zero waste as well! Just a reminder to always check quick breads/muffins with a knife or fork to see if they’re cooked inside, because sometimes they take longer than the recipe says they will to finish cooking. THANK YOU for this amazing apple bread recipe! I’ll have to make more soon.
I’m so happy that you enjoyed it! Thank you for sharing this kind review!
I skipped the sugar and used 2 tbsp of maple syrup instead. And used all purpose white flour, and almond milk (all I had on hand).
I think I could’ve used more maple syrup or more sweetener as it was a little bland. somehow party way through the mixing, I got scared of how much apple chunks I was adding so I didn’t add as much (it wasnt until the video that I saw how many apple chunks you used). I wish I put the full 2 medium apples worth of chunks in there. Oh well. The texture came out perfect though!!
I will definitely remake and add more sweetener and the full apple amount. Really easy to make too!
I’m so happy that you enjoyed it! Thank you for sharing this kind review!
Can I substitute Stevia for sugar? If so, is 1-1 too sweet?
Hi Elissa! I’ve not tested this out with stevia so I wouldn’t be able to advise. If you decide to experiment, let me know how it goes!
Made this recipe this past weekend and loved it: simple and great. No modifications needed.
Hi Brittany! So glad you enjoyed the recipe! Thank you for this kind review!
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!!
I thought this was great! Some in my family, however, weren’t crazy about the chunks of apple. I was wondering if I could grate the apples instead so that they would cook up in the bread but keep the flavor and the rest of the recipe intact.
Hi April! So glad you enjoyed the recipe! Thank you for this kind review! I think grating the apples would work but haven’t tried it myself. If you decide to experiment with it, I’d love to know how it goes!
Perfection. Thank you for a fabulous recipe.
Hi Jennifer! So glad you enjoyed the recipe! Thank you for this kind review!
Absolutely amazing! Nice and spongy and oh so tasty. I shared it with my mom who instantly made it for my dad and they both love it. My dad went back to seconds cutting himself a bigger piece than my mom had originally given him. Thank you so much for this recipe.
Hi Helena! So glad you enjoyed the recipe! Thank you for this kind review! So glad your parents enjoyed it too! :)