BEST Apple Bread! Bursting with chunks of apple and lots of sweet spices in every bite! Using apple sauce makes this bread tender and loaded with apple flavor.
Apple Bread
This apple bread recipe is one of my all time favorite things to bake every Fall. Growing up we had an apple tree in our backyard. My mom would bake this bread every year. The smell of this bread baking, with the apples and cinnamon fills the house with a heavenly Fall scent, that is truer than any candle money can buy.
The best part is that this bread gets better over time. If you have some left over after the day it’s baked, wrap it up in some foil or other food safe wrapping, and leave it at room temperature. The next day the moisture of the bread makes it even more tender and enjoyable. Add a pad of melted butter and enjoy.
How to make this Apple Bread:
- I always use a non stick 8×4 loaf pan (affiliate link) These are the exact ones that I have in my kitchen. You can either line the pans with parchment paper, or spray with a non stick baking spray. If you’re using a different type of pan, such as glass, baking time may vary.
- My favorite apples to use in this recipe are Granny Smith. They have a wonderful tart flavor and hold up well when baking. You can use other types of apples such as Pink Lady, Gala or Fuji. Any large, firm apple will work. Avoid any soft apples since they will turn to mush.
- Due to the long baking time of the bread, if you notice that the top is becoming too browned, and the bread isn’t finished baking, create a tent of foil for the last 10 minutes or so. Check the bread using toothpicks or a 6 inch skewer, once it comes out clean then the bread is fully cooked.
F.A.Q’s about Apple Bread:
Can you freeze apple bread?
Yes! Cool the bread loaf completely, then wrap in foil and place in a large freezer plastic bag. Thaw completely at room temperature when ready to eat!
Can I use shredded apple instead of chopped apple for this bread?
Yes! You can definitely shred the apple instead. Peel and shred two apples. Fold this into the bread batter instead of the chopped apples. The shredded apples blend into the bread, making it a smoother texture when baked.
What are the best apples to use for baking?
Personally, I love using Granny Smith apples. They have a tart flavor, leaving the end product not too sweet. They also keep a great texture while baking, they don’t turn into mush.
Other recipes to try:
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Apple Bread
Ingredients
- 2 cups green apple, peeled & chopped
- 2 large eggs
- ½ cup white sugar
- ½ cup brown sugar
- 2 tsp vanilla extract
- ¼ cup melted butter, melted and cooled
- ¾ cup applesauce, unsweetened
- 2 cups all purpose flour
- ½ tsp salt
- ¼ tsp baking powder
- 1 tsp baking soda
- 1 tbsp ground cinnamon
- ½ tsp ground cloves
Equipment
Instructions
- Preheat oven to 375 degrees. Grease a loaf pan and set aside.
- In a small mixing bowl add the eggs, vanilla extract, melted butter and applesauce. Stir until completely combined. Mix in the sugars. Stir until combined.
- In a large mixing bowl add the flour, salt, baking powder, baking soda, cinnamon, and cloves. Stir with a fork to combine. Pour the wet ingredients into the dry ingredients and stir to combine. Add in the chopped apple and stir.
- Pour dough into prepared loaf pan. Bake at 375 degrees for 50-60 minutes, top will be golden brown. Check that it's cooked by inserting a toothpick in the center, once it's done cooking the toothpick will come out clean, no dough will be stuck on it.
- Allow bread to cool in pan for about 5-10 minutes. Turn upside down and remove bread loaf from pan and allow to continue cooling on wire rack.
- Store covered at room temperature for 3-4 days.
I followed the recipe exactly. The loaf came out very dry. I had to bake it longer (in 5 minute increments for a total of 15 minutes longer ) in order for it to get done in the inside. The edges were much darker than I prefer. I did double the recipe and baked two loaves together.
Hi Janet, it sounds as though the adjustments you made to the baking time resulted in the bread being dry, and darker than preferred.
Does this recipe if you substitute gluten free flour
If you use a one to one it should turn out just fine!
Followed exactly. Burning on the outside an not cooked on the inside.?
Hi Tanya, it might have to do with the position of the racks in your oven, is the bread cooking too close to the heating element? For best results place the bread on the middle rack. IF needed, place farther away from the heating element.
Great taste. I used Granny Smith, about 7 ounces chopped and grated on large grate . Did peel. Added 1\4 tsp ginger and 1\4 tsp nutmeg. Super easy recipe. I also used mayonnaise instead of the butter.
Absolutely delicious! I bought a ton of apples from a local orchard last week and used homemade applesauce + a couple half-peeled apples for this recipe. I was not motivated to do much peeling and left the apples in larger pieces that the photos, but the apples were still perfect here. The only other modification I made at all was including ginger and nutmeg in addition to the cinnamon and cloves– just for a little extra winter spice. I cannot rave about this recipe enough. My husband and I each ate two large slices within a couple hours of the loaf being done and he’s already requested that I make more this weekend to take to family for the holidays (and an extra one just for us)!
Made it today and added some sliced almonds, tasted amazing!
Hi what can I use in place of applesauce if I don’t any?
Hi! You could sub vegetable oil. It would help with adding in the extra moisture.
In order to calculate calories, how many slices in a loaf?
I just made it, and its ok. I made my own applesauce, and used a mixture of apples in the entire bread. It wasn’t as great as I expected, but its just ok
Thank you so very much for this family apple bread recipe, Serene! Truly the best I have ever made…simple yet divine in texture and flavor. Recently, I misplaced your recipe and about cried. Luckily, I found you again! 🙂 It was the ingredients and proportions you use that let me know, this is THE RECIPE! It is truly my favorite apple bread. TY again!
Great taste, very easy to make and well worth it
I put raisins in and it was great, I didn’t use nuts, but the raisins really enhanced the taste
I definitely recommend this bread
I don’t have clove can I still make this with out it
Absolutely! It’s just a spice. It will still taste good without it as long as you have and use the other spices.
Is there a recipe for Apple bread without all the sugar? There are many who cannot consume all the sugar, and others who are trying to reduce their sugar intake.
I used a sweeter type of apple and cut the sugar in half (1/4 c white + 1/4 c brown) and it tasted great. To be honest, I think you could make this recipe exactly as written but completely eliminate the sugar. You’ll have more of a “bread” than a sweet bread but it would be delicious. The apples lend plenty of sweetness. Top toasted slices with butter, cream cheese, or peanut butter for a pretty healthy breakfast bread w/o sugar.
Hi, Serene, hope you’re well!
I just loved this recipe and I’m excited to try it! But here in Brazil, we don’t have apple sauce. Is there any substitute for it?
Thanks and keep on cooking! I love your recipes and wait for your newsletters anxiously!
Hi Cristina! Thank you so much for your sweet comment. You can still make this recipe without the apple sauce, but if you want, you can always make a homemade applesauce to use also. There are some recipes online that show how easy it is to make. But if you just want an easy sub, you can use an oil instead. Either a vegetable oil, a coconut oil, or you can sub with a yogurt, full fat plain greek yogurt would work also.
Is there any substitute for unsweetened apple sauce? I don’t think we have that in the supermarkets where I come from.
You can use regular applesauce if needed and cut back on the sugar in the recipe. Maybe cut back to 1/4 cup of each. Let me know how it goes!
Really good and very moist. Makes a very large loaf. I used a jar of Trade joes chunky applesauce in place of chopped apples and applesauce, made sure it measured the same. Really an excellent recipe , the chucky apples make the bread delicious.
I’m so glad you enjoyed the recipe Molly!! This is an old family recipe that I have always loved 🙂
That’s a great idea, using the apple sauce !
Yes!! It keeps extra moisture and adds even more apple flavor 🙂
Does it matter what size loaf pan I use? I have a 9′” x 5″ and an 8″ x 4″” pan.
Hi Serene,
This apple bread looks delicious. I love making fruit breads. Will this freeze well and for how long? I plan to bake in early Nov. for Christmas gifts.
Thanks so much June! And yes, you can freeze it. Baking in Nov for Christmas would be just fine. I would recommend not freezing them for more than 3 months. Best of luck!
I added the ingredients following the recipe and then when I got to the end I realized the directions never called for adding the sugars. If I added them the batter would have been really dry. Without the sugars I needed to add more applesauce to get it to a consistence that would spread into the pan. We’ll see how it turns out.
Hi Jess, I am so sorry! I already went back and updated the directions specifying where the sugars are added. The batter is definitely thick when you put it in the pan. Not adding any sugars though will leave the bread without any sweeteners in it. I apologize again for leaving that step out of the directions. Best of luck with the bread. Let me know if you need any additional assistance.
I have been using your apple bread recipe and baking it in wide mouth jars, it’s great for having it in the winter!