Apple Bread

There are a handful of recipes in my life that feel like comfort stitched into flour and sugar, and apple bread is one of them. My love for this loaf started when I was a young mother with more apples than I knew what to do with. A neighbor had a generous tree, and every fall she’d hand me a basket brimming with slightly bruised, perfectly fragrant apples. At the time, I didn’t have the confidence I do now in the kitchen, and the thought of pies felt intimidating. Bread, though—bread seemed friendlier. One afternoon, I grated those apples into a simple batter, slid the pan into the oven, and soon the whole house smelled like cinnamon and family. The first slice was humble, not perfect, but good enough that my children ate it warm with butter and asked for seconds. That was the beginning of a tradition that has followed me ever since.

Why You’ll Love This Recipe

• Simple ingredients you likely already have in your pantry
• Moist, tender crumb with just the right touch of sweetness
• Budget-friendly and forgiving—no fancy techniques required
• Perfect for breakfast, afternoon coffee, or dessert
• Keeps well and tastes even better the next day

Ingredients You’ll Need

• Apples (2 medium, grated) – Any baking apple will do. I often use a mix of tart Granny Smith and sweet Honeycrisp. If you only have softer apples, that works too; the bread will just be a little more moist.
• All-purpose flour (2 cups) – I’ve tried swapping half for whole wheat flour, and it adds a nuttier taste while keeping the bread hearty.
• Sugar (1 cup) – White sugar gives a clean sweetness, but I’ve also used half brown sugar when I wanted more depth and a hint of molasses.
• Baking soda (1 teaspoon) – This helps the bread rise and balances the acidity from the apples.
• Baking powder (½ teaspoon) – A little extra lift so the loaf doesn’t feel heavy.
• Cinnamon (1 teaspoon) – This is the soul of apple bread. You can add nutmeg or cloves if you’re feeling cozy.
• Salt (½ teaspoon) – Never skip it; salt wakes up all the flavors.
• Eggs (2 large) – They bind the batter and add richness.
• Vegetable oil (½ cup) – Keeps the loaf moist. I’ve made it with melted butter before, and while delicious, butter makes the crumb a little denser.
• Vanilla extract (1 teaspoon) – Just enough to round out the flavors.

How to Make It (Step-by-Step Instructions)

Start by preheating your oven to 350°F (175°C) and greasing a standard loaf pan. I’ve made the mistake of forgetting to grease before, and let me tell you, nothing is more heartbreaking than watching a loaf cling stubbornly to the pan. A little oil or butter rubbed generously inside saves a lot of grief.

Next, peel and grate your apples. Some people like to leave the skins on, but I find peeling keeps the texture more uniform. When grating, you’ll notice the apples release juice—don’t discard it. That liquid is part of the magic that keeps the bread moist.

In one bowl, whisk together flour, sugar, baking soda, baking powder, cinnamon, and salt. I used to skip sifting and wondered why my bread had little pockets of baking soda. Now, I whisk thoroughly to avoid surprises later.

In another bowl, beat the eggs, oil, and vanilla until smooth. Stir in the grated apples with their juice. The batter will look rustic at this point, and that’s exactly right.

Pour the wet mixture into the dry, gently folding until no streaks of flour remain. I’ve learned not to overmix—it toughens the bread. Think of it like coaxing the ingredients together, not forcing them.

Transfer the batter to your prepared pan, smoothing the top. Bake for 50–60 minutes, or until a toothpick comes out mostly clean. Don’t panic if a few crumbs cling; that usually means the bread is moist inside, which is exactly what you want. Let it cool in the pan for about 10 minutes before turning it out onto a rack. Resist the temptation to slice too early; I’ve ruined more than one loaf by cutting in before it had time to settle.

Expert Tips for the Best Results

Over the years, I’ve learned that the best apple bread is about balance—enough apples to bring moisture without drowning the batter, enough spice to warm but not overwhelm. The kind of apples you use matters less than their freshness, so don’t worry if they’re not perfect. Keep an eye on your oven, too, because every oven has its quirks; I always check my bread a few minutes early just in case. And above all, don’t overmix. Gentle folding is your friend here, and patience with cooling will reward you with slices that hold together beautifully.

Variations & Substitutions

There have been times when I didn’t have the exact ingredients, and apple bread has always forgiven me. Once I swapped half the apples for pears, and the loaf came out wonderfully fragrant. Another time, I tossed in a handful of raisins and chopped walnuts because I needed to clean out the pantry, and it turned into more of a tea bread. I’ve even replaced the oil with applesauce when I was running low, which made the loaf lighter but still moist. What I’ve found is that this recipe welcomes small changes without losing its heart.

Serving Suggestions

This bread is a joy on its own, but I often serve it warm with a pat of salted butter or a drizzle of honey. On chilly mornings, it pairs beautifully with a hot mug of coffee, while in the evening, I like to toast a slice and top it with a scoop of vanilla ice cream. It’s the kind of loaf you can bring to a potluck or tuck into a lunchbox, and it always feels at home whether on a holiday table or as a simple snack on a quiet afternoon.

Storage & Reheating Instructions

In my house, this bread rarely lasts long, but when it does, I wrap it tightly in plastic wrap or slip it into an airtight container. At room temperature, it keeps well for about three days, and in the fridge, up to a week. For longer storage, I slice it and freeze the pieces, pulling one out when I need a quick treat. To reheat, I simply pop a slice in the toaster or warm it in the oven for a few minutes. The texture softens slightly after freezing, but the flavor remains every bit as comforting.

Recipe FAQs (Answered by Clara)

Can I make this ahead of time?
You sure can. In fact, I think apple bread tastes even better the next day after the flavors have settled.

Do I need to peel the apples?
Not strictly. If you like a bit more texture, leave the skins on. I prefer peeling because it gives a smoother crumb.

What if I don’t have cinnamon?
I’d encourage you to use whatever warm spice you do have—nutmeg, cloves, or even pumpkin spice blend. The bread won’t mind.

Can I double the recipe?
Yes, and I often do when I’m baking for friends. Just use two pans, and keep an eye on baking time—it may take a little longer.

Conclusion

Apple bread has become one of those recipes I return to every autumn, but truthfully, I bake it year-round whenever I need a little comfort. It’s simple, dependable, and endlessly adaptable—everything I want in a homemade loaf. I hope you’ll try it in your own kitchen and make it your own, whether you follow my version or add your personal touches. If you do, I’d love to hear how it turned out for you. Share a note, pass a slice to someone you love, and most of all, enjoy the process.

Nutrition Information (per slice, based on 12 servings)

Calories: 210 | Fat: 8g | Carbohydrates: 33g | Protein: 3g | Fiber: 2g | Sugar: 18g