This apple cinnamon bread recipe is super easy to make and incredibly flavorful thanks to two large apples grated into the cinnamon spiced batter.
We love making quick breads, and this apple bread recipe has quickly become one of our families favorites! I stir fresh apples into the batter, giving the bread the most delicious apple flavor.
This bread tastes great on day one, but if you can wait, it’s even better over the next few days! For more incredible quick breads, try our popular banana bread and this incredible pumpkin bread.
Key Ingredients
- Apples: I use about 1 pound of apples for this bread, which means 2 large or 3 medium. You can use your favorite apples. My favorites are Granny Smith (classic baking apple), Pink Lady, and Honeycrisp. All three hold up well in the oven. I use the same apples when making apple pie, apple crisp, and my favorite homemade applesauce.
- Flour: I use all-purpose flour in this quick bread. Whole wheat should work, but it may be more dense.
- Sugar: I use granulated and brown sugar. The combination makes the bread moist and flavorful with a nice golden top.
- Cinnamon and Spices: I use a generous amount of ground cinnamon for this recipe, ground ginger, nutmeg, and salt.
- Oil: Vegetable oil, avocado oil, grapeseed oil, and even lighter-flavored olive oil will work in this recipe.
- Eggs: We use two eggs in the bread (just like when we make banana bread). They add structure, flavor, and a dense, moist crumb to the inside of the bread. Flax eggs should work, but I have yet to test it myself.
- Baking Powder and Baking Soda: This bread has a lot of apples, so it needs both baking soda and baking powder to help it rise in the oven.
- Vanilla: I love a hint of vanilla in this quick bread, and sometimes I add some almond extract, too. Combining vanilla and almond extract makes the bread taste and smell sweeter and more aromatic.
- Nuts: These are optional but add a nice texture to the apple bread. I used a combination of pecans and walnuts in the photos, but use what you have on hand.
Find the full recipe with measurements below.
How to Make the Best Apple Bread
Tip 1: Let the apples sit with the sugar. You’ll start by letting grated apples sit with the sugar, salt, and spices. As the apples sit, the sugar and salt help them release their delicious liquid (I use this same method when making our favorite apple pie). This liquid is then mixed with the remaining ingredients to make a flavorful, moist bread.
Tip 2: Allow the bread to cool. When the bread is done, let it cool completely. I know this is hard (I struggle with it every darn time I make it), but letting the bread cool all the way allows the bread to finish baking inside and prevents the middle from being too moist and gummy.
Tip 3: It tastes even better on day two. This apple bread tastes amazing the day you make it, but if you can wait a day, it tastes even better after a night on the counter. I usually keep it there (covered or in an airtight container) for 4 days. If it is any longer, I prefer to freeze it for another day. We almost always make a double batch just in case we have a hard time waiting.
More Quick Bread Recipes
Easy Apple Cinnamon Bread
- PREP
- COOK
- TOTAL
This apple bread recipe is super easy to make and so flavorful. Grating two large apples into the batter gives the bread a fresh apple flavor and makes your kitchen smell amazing. Plus, it stores well for later. Check the article above for our favorite apples to use. This bread tastes even better on day 2 than freshly baked, so this is perfect for making ahead.
A note on pan size: We use an 8 ½-inch by 4 ½-inch loaf pan; if you only have a 9-inch by 5-inch pan, check for doneness 5 to 10 minutes earlier.
Watch Us Make the Recipe
You Will Need
2 large apples, peeled (about 1 pound)
2 tablespoons (25g) granulated sugar
½ cup (100g) brown sugar
¼ teaspoon fine sea salt
1 ¼ teaspoons ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon freshly grated nutmeg
1 ½ cups (190g) all-purpose flour, spooned and leveled
1 ½ teaspoons baking powder, see tips
½ teaspoon baking soda
¼ cup neutral oil like vegetable oil or grape seed oil
2 large eggs, lightly beaten
1 teaspoon pure vanilla extract
¼ teaspoon almond extract, optional
⅔ cup (85g) nuts, chopped, optional
Directions
1Center a rack in the oven and preheat to 350°F (177°C). Butter and flour an 8 ½-inch-by-4 ½-inch loaf pan or line it with parchment paper and lightly spray or grease with oil.
2Peel and core the apples, then grate them using a box grater. Add the shredded apples to a large bowl.
3Add the granulated sugar, brown sugar, salt, cinnamon, ginger, and nutmeg to the apples and mix well. Set the bowl aside for 10 to 15 minutes. As they sit, the apples will release quite a bit of liquid.
4Prepare the dry ingredients while the apples sit with the sugar and spices. Whisk or sift the flour, baking powder, and baking soda in a medium bowl.
5When the apples are ready, stir in the oil, beaten eggs, vanilla, and almond extract.
6Use a large rubber spatula to scrape the sides and bottom of the bowl, then add the dry ingredients in three parts, stirring gently until they disappear and the batter is smooth.
7Fold in the nuts, if using.
8Pour batter into the pan and smooth the top.
9Bake for 55 to 75 minutes, or until a knife inserted into the center of the bread comes out clean. Check the bread after 30 minutes and loosely cover it with aluminum foil if it’s browning too quickly.
10Once the bread is done, transfer it (still in the pan) to a wire rack to cool for 5 minutes. Then, remove the bread from the pan and place it on the rack. Let it cool completely before slicing.
Adam and Joanne's Tips
- Storing: Store apple bread in an airtight container for up to 4 days at room temperature and in the freezer for up to 1 month (maybe longer). When freezing the bread, make sure that you wrap it well to prevent any freezer smells from seeping into the bread.
- Baking powder: Since publishing this recipe and video, we have increased the baking powder from 1 teaspoon to 1 ½ teaspoon for a little extra lift.
- Measuring your flour: Fluff the flour in its container, then gently scoop it into your measuring cup until slightly mounded. Level off the top with a knife for accurate measuring. For even more accuracy, use a scale and measure the flour by weight (in grams).
- Tip for evening baking: Place the loaf pan on an insulated baking sheet or two regular baking sheets stacked on the other and slide into the oven (we do this in our video).
- Nuts: We love using pecans or walnuts in this bread, but hazelnuts and almonds would also be lovely. Use one or a combination of nuts, or leave them out completely.
- Vegan/egg-free apple bread: You should be able to replace the eggs with two flax eggs. We have yet to test this in our kitchen.
- The nutrition facts provided below are estimates.
Wow! My new favorite bread – moist and delicious and healthy! I made with gluten free flour and it worked well. Will make again and again. Thank you for the recipe and video.
Yay! Thank you for letting us know that gluten free flour works for this recipe!:)
Great recipe! First time I made it I shredded apples in food processor and it was a lot to clean up. Second time I used a box grater as suggested, much easier! I’m really here to say that I did not peal my apples. I grated them with skin on and it added vitamins to the bread and did not effect the taste or texture. Also, try maple flavoring. I was out of vanilla and it was a delicious substitution.
J & A: This recipe is fantantic! I added 1/2 cup raisins and the bread turned out great. Thanks for sharing this. Oh so good warm with a little butter, a sprinkle of cinnamon sugar. Makes you linger over that second cup of coffee! Leslie Kestell, Spokane WA
Yay! We love having this bread with coffee as well 🙂
Can this recipe be doubled or more, if I want to make several loaves at a time?
Looking forward to giving it a try.
Hi Patricia, I think doubling this recipe should be okay (I’m usually a little cautious when doubling baking recipes, but this one is so straightforward that I think you’ll be just fine.)
This recipe is def fine doubled up and even tripled which is how I make it much of the time. It is even great using cup for cup gluten free flour which is how I have recently been having to make it due to a newly discovered wheat allergy. It comes out amazing everytime and my fam absolutely love it.
Absolutely delicious bread! This is the best recipe for apple bread that I’ve tried…the secret is shredding the apples instead of dicing them. The spices and flavorings are also first-rate!
Super easy, taste awesome !
So happy you gave our recipe a try! Thank you for coming back.
Can you sub melted butter for the oil please?
Hi Janet, Yes, you absolutely can substitute melted butter for the oil in this recipe! It’s a 1:1 substitution, so use the same amount of melted butter as the oil called for. The main difference is that the melted butter will give the bread a richer, more buttery flavor, which works beautifully with the cinnamon and apples. The texture might be a touch more dense, but it will still be delicious.
Made this yummy bread substiting real eggs for flaxseed eggs and used 1/2 c whole wheat flour along with all purpose white flour. Turned out great. So easy to make! Enjoy. God bless.
Yummy! Thank you for this recipe. I made it yesterday and it turned out great. I doubled the spice and salt amounts because my current dried spices aren’t organic or super fresh. I used light olive oil and pecans.
hi, this recipe was perfect! I used pink lady apples.The bake was over the top from what I expected. Very good. Thank you for the recipe.
The texture of this bread is outstanding. I used Fuji apples, but could not taste an apple flavor, so next time I’ll try Granny Smith. I’ll also add a bit more sugar and spice. Overall, this bread is moist and lovely.
This cake came out perfect! It’s not too sweet, so it’s perfect for breakfast. If you want it sweeter, just add a little more sugar. I added raisins and walnuts, because my backyard apples were not very sweet, and it tasted great!
Follow the directions as written. Loaf did not rise very disappointed.
Hi Deborah, I’m so sorry to hear the loaf didn’t rise! To help figure out what happened, I have a few questions. How did you measure the flour? The we always recommend the “spooned and leveled” method to avoid using too much. Finally, did you check that your baking powder is fresh? Sometimes old baking powder can lose its rising power.
Five stars for sure! My husband inhaled this bread! I think the addition of the almond flavoring enhanced the flavor — great idea!
The flavor of this was great and it was easy to make.i would love to make it again. It would be helpful if you could specify how many cups of grated apple to use, I think my apples were too big, because the result was heavy and dense and took about 90 minutes to pass the knife in the middle test. I also had to use a slightly larger pan because the batter did not fit in the specified size. Many thanks!
Hi June, I’m glad you enjoyed the flavor! For best results, use about 2 cups of grated apple. Too much apple can make the bread dense. I appreciate your feedback!
I just made this and have found a new favorite recipe! I made a double batch, used diced Haralred apples from a nearby apple orchard, and baked them in six mini foil loaf pans. They turned out perfect! Will freeze this batch, minus the loaf I sliced so I could taste, and am starting on another double batch! They’ll also be shared with family and friends. Thanks for sharing your recipes!
This question may have been asked, but I don’t want to read all of your reviews to possibly find the answer. Would I be able to make this using 1 to 1 gluten free flour? Wondering if this has been done or anyone has tried it. Thanks!
Hi Sher, I haven’t tried this myself with 1-to-1 gluten-free flour, but I think it’s worth a shot! Gluten-free baking can be a bit tricky, so results may vary. If you do give it a try, I’d love to hear how it turns out. Your experience could help other gluten-free bakers!
It’s a ten! I followed this recipe exactly as it is, baked for 70 minutes, and it came out perfect. Not too sweet, perfectly moist and baked through, with beautiful crust on the end and the top, and smells delicious. We had it warm with organic almond butter. So good!
This is delicious, I think I might rename it vanishing apple cake it ain’t going to be around long. I added cranberries to the mix and also substituted gluten free all purpose flour instead of standard flour. It was a bit drier than normal, but very acceptable and something I can give a couple of friends who are gluten intolerant. Now going to try the banana recipie as an experiment [I live surrounded by bananas] in Madeira Portugal.
I made the bread following the recipe. I loved the texture of the bread, but for some reason it did not have much flavor. Nothing stood out, not the apples nor the spices. I’d really like to get this right. I used an Envy and a Cosmic Crisp apple, both grated on a box grater.
It’s great you loved the texture! To boost the flavor, try using tart apples like Granny Smith and increasing the spices slightly. You could also add a touch more sugar and salt.
Hello: would it be okay to use melted butter instead of oil?
Hi there! While the recipe is written with oil for a moist and tender crumb, you can certainly try it with melted butter. Keep in mind that butter tends to yield a slightly denser texture. If you give it a try, I’d love to hear how it turns out! Happy baking!
The Apple bread is delicious just made it tastes like cake instead…I used Whole Grain Wheat flour instead of AP flour, Coconut sugar, 2 tsp baking powder, 2 tbsp yogurt, Flax Eggs Sub for eggs, 1 cup Sourdough Starter – Fresh. I thought the WW flour may be difficult to digest so i soaked it in SD starter with some 12 c water and added to flour. Baked in a sq pan cut into shapes of squares. Needed more moisture to absorb the flour. Rest is your wonderful recipe.
Have this for my breakfast with 1 banana. Thank you very much
Very yummy! I think I will add just a little more sugar next time because I like sweeter quick breads. I have a friend that would love the current sweetness level though! I do like that the spices blend well and nothing over powers the rest.
I’m glad you enjoyed the apple cinnamon bread! It’s great that you found the spices to be well-balanced. Let us know how adding a bit more sugar works out.
Haven’t made this yet, but I know I will. Can I double the recipe without making any adjustments to the ingredients? I know it will be too good to just make a loaf. Thanks.
Hi Lee, You can double without any adjustments.
Made this today as your banana bread recipe I made the other day is gone.😮. I used a glass pan as with the banana bread so baked at 325. Turned out very moist and good. Another keeper. 😃🍞
HI ! Can I make these as muffins? Thanks for letting me know how I could do this! Lynne
Hi Lynne, I have not made muffins using this batter. You should be able to, but the baking time will be much less.
Dear Joanne, Here is the corrected comment with improvements in grammar, punctuation, and flow: I made the apple bread on Monday evening for a Tuesday night board meeting. I received rave reviews from my fellow board members. Thank you! By accident, I used whole wheat flour and added 3 teaspoons of liquid as suggested on a website so that the cake would not be too dry. I also added cardamom and increased the spice measurements by 1/2 a teaspoon, just because I like a little more spice. I snitched a piece of the loaf on Monday night. You are absolutely right; it tastes much better the second day. Thanks again for your wonderful recipe, and I love watching your videos. With kindness always, Lisa
Thank you for sharing all your delicious recipes. The cinnamon apple bread will become a favorite in this household.
This recipe for your apple bread is great.I made three of them. And they all came out delicious. Thank you for posting this recipe .
I doubled everything and it made my perfect mini loaves in my stoneware The only thing not doubled was the walnuts, because I dished out the first two without the walnuts, and then I added the walnuts and mixed it up and filled the second two mini loaf pans. It’s fantastic! Not overpowering not overly sweet, really moist, really easy.
I used the honey crisp.
Turned out so good! I love that it’s not overly sweet so I can send it to school in my daughter’s lunch!
Made cinnamon apple bread today but put them in muffin cakes omg they are absolutely amazing will certainly be making again an so easy to make
I made this today and it is delicious. A very easy mix and bake recipe that is full of flavour, not too sweet and has excellent texture. It got full marks from the family. Thank you.
Adam and Joanne, This sounded so delicious! Joining friends tomorrow and didn’t know what to make. Only had two apples so I thought what a great time to make this bread recipe of yours.My bread is in the oven as I’m writing this. Am adding 3/4 of a cup of hickory nuts. Can’t wait to see how it turns out. Will send an update. Thank you so much, Annie in Oshkosh Ps: Am using a 9×5 loaf pan and concerned about the 55 to 75 minutes have never baked bread that long.
I used a large Granny Smith and added an extra tablespoon of granulated sugar and 2 tablespoons of minced candied ginger. I rubbed the minced ginger in a tablespoon of flour to keep it from clumping together. It’s an easy and delicious recipe that uses ingredients I always have on hand. Definitely a keeper.
What is the reason for placing a cookie sheet under loaf pan in oven? Does this stop the loaf from baking too fast? I have never seen this suggestion before. Thanks. Can’t wait to try this recipe.
Hi Anne, this is an optional step. It helps with even browning. Think of it as an insulated baking sheet.