Delicious Apple Bread

Welcome to your new favorite fall tradition! This Apple Bread Recipe delivers a sweet, incredibly tender, and wonderfully moist loaf, generously studded with finely shredded apples and infused with the comforting aroma of cinnamon and nutmeg. It’s more than just a quick bread; it’s a comforting hug in every bite, perfect for breakfast, a snack, or a delightful dessert.

Overhead image of the perfectly baked apple bread loaf, golden brown and inviting. — A delicious loaf of homemade apple bread, fresh from the oven.

Portrait of Chelsea, the author, smiling.

Author’s Note

Sweet Apple Bread That’s Bursting with Flavor and Moisture!

After countless batches of banana bread and zucchini bread, I found myself craving something new, yet equally comforting and simple to bake. One crisp autumn weekend, a bowl of ripe apples on my counter sparked an idea. Instead of the usual diced apples, which can sometimes create uneven pockets in the bread, I decided to try grating them. This spontaneous decision transformed my apple bread from good to truly exceptional.

The magic of grated apples lies in their ability to seamlessly melt into the batter as the bread bakes. This process releases their natural sweetness and moisture evenly throughout the loaf, resulting in an incredibly soft, moist crumb with an unparalleled apple flavor in every single bite. There are no surprise chunks, just a smooth, consistently spiced bread that perfectly balances sweetness with the warmth of cinnamon and nutmeg. It’s a game-changer for homemade apple bread, ensuring a tender texture and rich taste that will have everyone asking for more.

Process shots showing apples being grated, highlighting the key technique for moist apple bread. — Grating apples ensures maximum moisture and flavor integration into your bread.

Selecting the Best Apples for Your Apple Bread

Choosing the right apple variety is crucial for the success of your apple bread. Different apples offer unique flavors and textures when baked, impacting the overall moistness and taste of your loaf. Here’s a breakdown of the best options and why they shine in baking:

Apple Variety	Flavor Profile	Texture in Bread	Notes & Tips for Apple Bread
Granny Smith	Tart and tangy with a bright flavor.	Firm, holds shape well, and adds a slight chewiness.	My top recommendation for apple bread. Its tartness beautifully balances the sweetness of the batter and the warmth of the spices, creating a complex and delightful flavor profile. It prevents the bread from being overly sweet.
Crispin (Mutsu)	Mildly sweet with a subtle tart undertone.	Firm and crisp, retaining a pleasant texture after baking.	An excellent alternative to Granny Smith if you prefer a slightly sweeter bread without sacrificing texture. It bakes down nicely without becoming mushy.
Honeycrisp	Incredibly juicy and distinctly sweet.	Softer texture, infusing the bread with extra moisture and a sweeter profile.	Ideal for those who love a very moist and sweet bread with a softer crumb. If using, you might slightly reduce the sugar in the recipe or pair it with a tart apple to balance the sweetness.
Fuji	Very sweet and aromatic with a crisp bite.	Tends to soften considerably when baked.	Best used in combination with a tart apple (like Granny Smith) to prevent the bread from becoming too sweet or losing structural integrity. On their own, they can make the bread overwhelmingly sugary.

Quick Tip for Preparing Apples

Always peel your apples before grating and mixing them into the batter. The peels can become tough and alter the smooth texture of the quick bread. Grating ensures the apple pieces are small enough to integrate perfectly, releasing their moisture and flavor evenly without creating dense pockets.

Process shots showing dry baking agents and spices being mixed together in a bowl. — Properly mixing your dry ingredients ensures an even distribution of flavor and leavening.

How To Make This Irresistibly Moist Apple Bread Recipe

Creating this delicious apple bread is surprisingly simple, even for novice bakers. Follow these easy steps to achieve a perfectly moist and flavorful loaf every time:

Prepare Your Apples: The secret to this bread’s incredible moisture is in the preparation. Peel and grate your chosen apples using the large holes of a box grater. This ensures the apple pieces are fine enough to melt into the batter, distributing flavor and moisture evenly throughout the loaf. Aim for about two large apples, yielding roughly two cups of loosely packed grated apple.
Mix the Batter Gently: This recipe comes together effortlessly in one bowl. First, combine all your wet ingredients thoroughly with a wooden spoon. The key here is gentle mixing – avoid using hand or stand mixers, as they can overbeat the batter, leading to a tough loaf. Once the wet ingredients are combined, fold in the dry ingredients (except flour and the topping brown sugar), then slowly incorporate the flour until just combined. Over-mixing develops gluten, which can make your bread dense instead of tender.
Bake to Golden Perfection: Prepare your loaf pan by greasing and flouring it, or lining it with parchment paper for easy removal. Pour the batter into the prepared pan, smooth the top, and sprinkle with a little extra brown sugar for a delightful crust. Bake until golden brown and a toothpick inserted into the center comes out clean or with moist crumbs attached.
Cool Properly for Best Texture: This step is often overlooked but crucial for preventing your bread from crumbling. Let the apple bread cool in the pan for about 15 minutes before carefully transferring it to a wire rack to cool completely. This allows the internal structure to set and steam to escape, ensuring a perfect slice every time. Resist the urge to cut it too soon!

Process shots showing flour being mixed into the batter and a bread pan being prepared. — Careful mixing and pan preparation are essential for the perfect apple bread.

Troubleshooting: Why Is My Apple Bread Dry?

A dry loaf of apple bread can be disappointing, but it’s a common issue with identifiable causes. Fortunately, these are usually easy to fix. Here are the most likely culprits and how to avoid them for a consistently moist quick bread:

Too Much Flour: This is perhaps the most frequent reason for dry baked goods. When measuring flour, don’t scoop it directly from the bag, as this compacts it, leading to an excessive amount. Instead, spoon and level the flour: lightly spoon flour into your measuring cup until it overflows, then level off the excess with the back of a knife. This method ensures you use the correct amount, resulting in a tender crumb.
The Bread Is Baked Too Long: Overbaking is another major culprit. As the bread bakes, moisture evaporates. Baking beyond the recommended time will dry out your loaf. Start checking for doneness at the lower end of the suggested bake time. A toothpick inserted into the center should come out clean or with just a few moist crumbs clinging to it, not wet batter.
The Batter Is Over-Mixed: Quick breads thrive on minimal mixing. Over-mixing develops the gluten in the flour, making the bread tough, chewy, and eventually dry. This is precisely why I recommend mixing with a wooden spoon instead of a hand mixer or stand mixer. Mix only until the ingredients are just combined and no streaks of dry flour remain. Lumps are perfectly fine!
Not Enough Apples!: Apples are the primary source of moisture and natural sweetness in this recipe. If you don’t use enough, your bread will lack both flavor and moisture. Be sure to grate a full two cups of apples, which typically translates to about 2 large-sized apples. Don’t skimp on this essential ingredient!
Expired Baking Agents: Baking soda and baking powder lose their potency over time, which can prevent your bread from rising properly and affect its texture, potentially leading to a dense or dry result. Test the freshness of your baking soda (mix with a little vinegar) and baking powder (mix with hot water) to ensure they are still active.

Quick Tip: Pan Size Matters!

Using the correct size bread pan is critical for this recipe to bake properly. This apple bread recipe is specifically designed for a 9×5-inch (1-pound) loaf pan. Using a different size can lead to uneven baking, overflowing, or a dry, dense result. For reliable results, I highly recommend using a 9×5-inch pan. If you’re looking for a good one, here’s our favorite loaf pan!

Process shots of the baked apple bread cooling, ready to be sliced. — A perfectly baked apple bread loaf, cooling on a wire rack.

Storage Solutions for Your Apple Bread

Proper storage ensures your delicious apple bread stays fresh and moist for as long as possible:

Countertop Storage: For immediate enjoyment, store this apple bread recipe tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 2 days. The texture is at its absolute best on day 1 and 2.
Refrigerator Storage: To extend its freshness, move the bread to the refrigerator after the first two days. When stored airtight, it will keep for up to 1 week. While the texture is optimal in the first couple of days, refrigeration helps maintain moisture longer.
Freezer Storage: For longer-term storage, the freezer is your best friend! Wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag or container. This allows for convenient grab-and-go breakfasts or snacks. Frozen apple bread will maintain its quality for up to 3 months. Thaw individual slices at room temperature or gently warm them in the microwave for a quick treat.

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A delicious slice of apple bread, showing its moist and tender crumb.

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5 from 2 votes

Delicious Apple Bread Recipe

By

Chelsea Lords

This Apple Bread is packed with sweet, shredded apples in every bite. Warmly spiced with cinnamon and a hint of nutmeg, it’s perfectly sweet, moist, and utterly delicious, making it an ideal quick bread for any season!

Prep Time:

25

Cook Time:

45

Total Time:

1
10

Servings:

10 slices

Video

Equipment

9 x 5-inch bread pan (see note 1 for details on pan preparation)

Ingredients

Wet Ingredients

2 large Granny Smith apples (or Honey Crisp, peeled and grated; see note 2 for apple selection)
2 large eggs (at room temperature for better emulsion)
1/3 cup canola oil (or vegetable oil for moisture)
1/3 cup unsalted butter (melted and cooled, or use an additional 1/3 cup oil for a dairy-free option)
1 cup light brown sugar (lightly packed, provides deep, caramel-like sweetness)
2 teaspoons vanilla extract (enhances all the flavors)

Dry Ingredients

1 teaspoon salt (balances sweetness)
2 teaspoons ground cinnamon (essential warm spice)
1/4 teaspoon ground nutmeg (complements cinnamon beautifully)
3/4 teaspoon baking soda (provides lift, reacts with apples’ acidity)
1/2 teaspoon baking powder (additional leavening for a light crumb)
2 cups all-purpose flour (plus some for dusting the pan; spoon and level for accuracy)
2 tablespoons light brown sugar (firmly packed, for topping for a crisp crust)

Instructions

Preheat your oven to 350°F (175°C). Prepare a 9×5-inch bread pan by generously greasing it with butter or cooking spray, then lightly dusting with flour. Alternatively, you can line it with parchment paper, leaving an overhang on the sides for easy removal. Melt the unsalted butter in the microwave and set it aside to cool to room temperature. Peel your chosen apples and grate them using the large holes of a box grater. Measure loosely two cups of grated apples without packing them down.
In a large mixing bowl, combine the cooled melted butter, canola oil, large eggs (at room temperature), light brown sugar, and vanilla extract. Mix these wet ingredients thoroughly with a wooden spoon until they are well combined. Avoid using electric hand or stand mixers for this step, as over-beating can incorporate too much air, leading to a less tender loaf.
Add the salt, ground cinnamon, ground nutmeg, baking soda, and baking powder to the wet ingredients. Mix until just combined. Then, gradually add the two cups of all-purpose flour, mixing gently with the wooden spoon until you have a smooth batter with no dry streaks of flour visible. Remember, it’s crucial to avoid over-mixing at this stage to prevent the development of gluten, which can result in a dense and tough loaf of apple bread. Finally, gently fold in the grated apples.
Transfer the apple bread batter into your prepared 9×5-inch pan. Use a spatula to gently smooth the top of the batter. Sprinkle the remaining 2 tablespoons of light brown sugar evenly over the surface of the batter. Bake for 55–70 minutes, or until a wooden toothpick inserted into the center of the loaf comes out clean or with only a few moist crumbs attached. The top should be golden brown and spring back lightly when touched.
Once baked, remove the pan from the oven and let the apple bread cool in the pan for 15 minutes. This cooling period is important as the bread continues to set internally. After 15 minutes, carefully run a knife along the edges of the pan, then gently invert the loaf onto a wire rack to allow it to cool completely. It’s essential to let the bread cool for at least an hour on the rack before slicing; if cut when too hot, it can crumble and lose its ideal texture (see note 3). Slice, serve, and enjoy your perfectly baked, moist apple bread!

Recipe Notes for Perfect Apple Bread

Note 1: Pan Preparation Details: To ensure the recipe works properly and your bread bakes evenly, always use a 1-pound (9×5-inch) loaf pan. If you only have an 8×4-inch pan, use only about 75% of the batter and adjust the bake time downwards; you can bake any leftover batter in muffin tins. For pan preparation, generously grease the loaf pan with cooking spray or rub with shortening, then lightly dust with flour. Alternatively, line it with parchment paper, leaving a generous overhang on the long sides for easy lifting and removal once baked.

Note 2: Choosing Your Apples: For the best apple bread, select a crisp, firm apple that offers a good balance of sweet and tart flavors. This type of apple will hold up well during baking without turning mushy and will provide a vibrant apple flavor. Granny Smith apples are my top recommendation for their tartness, which cuts through the sweetness of the bread beautifully. Honeycrisp is another excellent choice for a sweeter loaf, or you can use a mix of both for a more complex flavor profile. Ensure apples are peeled and grated, not diced, for the perfect texture.

Note 3: The Importance of Cooling: After baking, it’s crucial to allow your apple bread to rest. Let it sit in the pan for 15 minutes—the residual heat continues to cook the bread gently and helps it firm up. Then, run a thin knife along the edges to loosen, and carefully invert the loaf onto a wire rack. Cooling completely on a wire rack is vital; it prevents moisture from accumulating at the bottom, which can make your bread damp or sticky, and ensures the crumb sets perfectly. Resist the temptation to slice into it too early, as it will crumble if cut while still hot.

Storage and Freshness Tips: This apple bread is at its peak deliciousness within the first 1-2 days after baking. During this time, it’s incredibly moist, spiced, and flavorful. After the second day, its texture might start to become a bit too moist. To keep it fresh, tightly wrap the loaf (or individual slices) in plastic wrap and store it in an airtight container. For extended freshness beyond two days, I recommend storing it in the fridge. For longer storage, slices can be individually wrapped and frozen for up to 3 months, making them perfect for future enjoyment.

Nutrition Information

Nutrition information is automatically calculated, so should only be used as an approximation.

Creative Variations for Your Apple Bread

Once you’ve mastered the basic recipe, feel free to experiment with these delicious variations to customize your apple bread:

Indulge with Frosting: Transform this delightful apple bread into a decadent apple cake by adding a generous layer of creamy cream cheese frosting. The tanginess of the frosting perfectly complements the sweet apple and spice flavors.
Healthier Apple Bread Option: Looking to make this recipe a bit lighter? Substitute the vegetable oil with an equal amount of coconut oil for a subtle tropical hint. For added fiber and nutrients, replace half or all of the all-purpose flour with white whole-wheat flour. These simple swaps can make it a more wholesome treat.
Loaded Apple Bread for Extra Texture: Elevate your apple bread by incorporating additional mix-ins. Finely chop some pecans or walnuts and fold them into the batter for a delightful crunch. For a burst of chewy sweetness, add some dried cranberries or golden raisins. Make sure not to overload the batter, about 1/2 cup of total mix-ins should be perfect.
For a more Spiced Apple Bread: If you adore warm, aromatic spices, enhance the flavor by adding an extra 1 to 2 teaspoons of apple pie spice to the dry ingredients. This blend typically includes cinnamon, nutmeg, allspice, and cloves, deepening the overall warmth and complexity of your loaf. You can also experiment with a pinch of ground ginger for a zesty kick.
Add a Streusel Topping: For an extra layer of texture and sweetness, prepare a simple streusel topping with flour, brown sugar, cold butter, and a pinch of cinnamon. Sprinkle it over the batter before baking for a delightful crumbly crust.

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