Apple Bread Recipe: Cozy Apple Loaf That Feels Like Fall in a Slice
That Moment When You Smell Apples & Cinnamon in the Kitchen
Ever walked into a kitchen and thought, “Okay, it smells like autumn in here”? That’s what happened when I baked this apple bread recipe. One bite and you’re instantly transported—no time machine needed. Sweet apples, a hint of spice, and a soft, tender crumb. Who needs pumpkin everything when apple bread exists?
Why This Apple Bread Recipe Is Worth Every Calorie
- Bursting with real apple flavor—fresh, juicy, and comforting.
- Easy enough for a weekday treat, fancy enough for brunch bragging rights.
- Minimal ingredients, big impact—easy on your wallet and stress levels.
- Impresses guests—without making you look like a kitchen god.
- Great for snacks, coffee pairings, or guilt-free dessert.
Ingredients (Stick to the Good Stuff)
- 2 cups all-purpose flour (or half whole wheat)
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp cinnamon (plus a pinch of nutmeg if you’re fancy)
- ½ tsp salt
- 2 large eggs
- ½ cup brown sugar ( or coconut sugar)
- ½ cup unsweetened applesauce
- ⅓ cup melted coconut oil (or butter)
- 1 tsp vanilla extract
- 1½ cups peeled and diced apples (Granny Smith or Honeycrisp are winners)
Optional enhancers:
- ½ cup chopped walnuts
- ½ cup raisins or dried cranberries
Swap white sugar for honey, applesauce for yogurt, or add oats on top—this bread is your canvas.
Tools & Kitchen Gadgets Used (Affiliate-Friendly!)
- Mixing bowls (large + medium)
- Measuring cups & spoons
- Spatula (essential for folding)
- Whisk
- 9×5″ loaf pan
- Parchment paper (makes release effortless)
- Peeler, knife & cutting board
- Cooling rack (so crust stays crisp)
- Toothpick (official doneness agent)
Step-by-Step Instructions (Short & Sweet)
1. Preheat & Prep
Preheat oven to 350°F (175°C). Line or grease your loaf pan. Do not skip!
2. Mix Dry Ingredients
In one bowl, whisk flour, baking soda, baking powder, cinnamon, nutmeg (optional), and salt. Set aside.
3. Blend Wet Ingredients
In another bowl, beat eggs, sugar, applesauce, melted oil, and vanilla until smooth.
4. Combine Batter
Fold dry ingredients into wet until just mixed—no overmixing!
5. Add Apples (and Extras)
Gently fold in diced apples, nuts, or raisins.
6. Bake
Pour batter into pan and bake 50–60 minutes, until a toothpick comes out clean-ish.
7. Cool & Serve
Let cool 10 minutes in pan, then move to rack and wait another 20. Slice warm or cooled—it’s good either way.
Calories & Nutritional Info (Per Slice, 12 slices)
- Calories: ~190
- Carbs: 27g
- Fat: 7g
- Protein: 3g
- Fiber: 2g
- Sugar: 15g
Apples add fiber. Applesauce means less fat. Still indulgent—just smarter.
Common Mistakes to Avoid
- Overmixing batter: stop when flour disappears.
- Under-ripe apples: opt for crisp, tart varieties.
- Skipping parchment: sticky loaf = unhappy baker.
- Baking too hot or too long: check at 50 minutes.
- Cutting too soon: let crumb set or it falls apart.
Variations & Customizations
- Vegan version: swap eggs for flax eggs + use plant oil or dairy-free yogurt.
- Spiced chai apple bread: add cardamom and ginger powder.
- Pumpkin swirl twist: spoon in pumpkin puree swirl before baking—fall in one loaf.
FAQ – People Also Ask
Q1: Can I use frozen apples?
Sure! Thaw and drain well to avoid soggy bread.
Q2: Can I make it gluten-free?
Yes—use a 1:1 gluten-free flour blend.
Q3: Why add applesauce?
Keeps bread moist and cuts back oil.
Q4: How do I store it?
Room temp in airtight container up to 3 days, or freeze slices.
Q5: Can I halve the recipe?
Yes! Use an 8×4″ pan; adjust bake time to ~40–45 minutes.
Q6: Why isn’t my loaf rising?
Maybe old leaveners—check your baking soda/powder date.
Q7: Can I omit sugar?
You can reduce by ¼ cup—it’ll be less sweet but still tasty.
Final Thoughts
There you have it—the ultimate apple bread recipe that checks all the boxes: cozy, flavorful, easy. Whether it’s Sunday brunch, snack o’clock, or dessert rehab, this loaf hits the spot. Share it—or don’t. But just know, once you make this, store-bought apple bread becomes irrele-vant.
