An amazing Quick Apple Bread Recipe topped with cinnamon sugar. Easy to make, sweet, delicious, and packed with real apple chunks.
This bread is so easy to make and the combination of the soft, chewy apples with a bit of crunch from the cinnamon sugar is absolutely heavenly. You’ll want to make this recipe over and over, especially when apples are in season!
Read on for this easy apple bread recipe!
What Apples to Use for Apple Bread
If you’re wondering what type of apple to use for this bread – pretty much any type will work! It’s good to pick one that won’t get mushy when cooked. The best are Granny Smith, Honeycrisp, Fuji, or Gala. Avoid Macintosh apples, which are notoriously mushy.
Apple Bread with Applesauce & Apples
It’s easy to make a healthier version of this apple bread with applesauce! If you want to make apple bread with applesauce, I’ve included the recipe substitution in the recipe box below. All you have to do is swap all or some of the oil with equal amounts of applesauce. You can do 1/3 cup of each or 2/3 cup applesauce and completely omit the oil and use 2/3 cup applesauce instead. My favorite is using 1/3 cup oil and 1/3 cup applesauce.
How to Make Apple Bread from Scratch
It doesn’t get easier than this! This recipe for apple bread from scratch only uses one bowl. Just add the dry ingredients, then the wet ingredients, fold in the apples and it’s ready to bake!
How Long Will Apple Bread Last?
This apple bread will last up to four days at room temperature in a sealed airtight container. Apple bread does not need to be refrigerated, but if you want it to last longer, you can store it in the fridge. You can also freeze it for up to two months.
Making Apple Bread without a Bread Pan
If you don’t have a bread pan, this bread can also be baked in a 9″x9″ baking dish. Reduce baking time to 35 minutes.
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Quick Apple Bread Recipe with Cinnamon Sugar
An amazing Quick Apple Bread Recipe topped with cinnamon sugar. Easy to make, sweet and so delicious and packed with real apple chunks.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8 servings 1x
- Category: Bread
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
Ingredients
Apple Bread Ingredients:
- 1 1/2 cups (180 grams) flour
- 3/4 cup granulated sugar
- 3/4 teaspoon baking soda
- 1/2 teaspoon iodized salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 2/3 cup neutral cooking oil, like canola or vegetable
- 2 eggs
- 1/2 teaspoon vanilla
- 2 cups peeled and chopped apples (about 2 medium)*
Cinnamon Sugar Ingredients:
- 2 teaspoons granulated sugar
- 1/2 teaspoon cinnamon
Instructions
- Preheat your oven to 350° Fahrenheit. Grease a 9×5″ loaf pan and set aside.
- In a large bowl, whisk together the flour, sugar, baking soda, salt, cinnamon, and nutmeg.
- Add the oil, eggs and vanilla and stir until just combined.
- Fold in the apples.
- Scrape into a greased loaf pan.
- Mix together sugar and cinnamon and sprinkle over bread.
- Bake until a toothpick inserted into the middle of the loaf comes out clean, about 55-60 minutes.
- Cool for ten minutes then remove it from pan to wire rack. Let cool until just warm and then slice.
- This bread will last up to four days at room temperature in a sealed container. You can also freeze it for up to two months.
Notes
*Most apples will work. The best are Granny Smith, Honeycrisp, Fuji, or Gala. Avoid Macintosh apples, which are notoriously mushy.
You can make a healthier version by swapping some or all of the oil for an equal amount of applesauce. My favorite is using 1/3 cup oil and 1/3 cup applesauce.
If you don’t have a bread pan, this bread can also be baked in a 9″x9″ baking dish and reduce baking time to 35 minutes.
P.S. – This apple quick bread recipe post is an update from one originally published in November 2012. Wondering what my photos looked like when I was just getting started five years ago? Here’s a photo from the original post:
P.S. – Craving this apple cinnamon quick bread? Pin this recipe for later!
Look for more quick bread inspiration? Try this Cranberry Orange Quick Bread!
Looks delicious. Since “loaf” pans come in a variety of sizes, I would find it helpful to know the size of the pan.
Duly noted. I updated the recipe!
Thanks, appreciate the quick response. I know loaf pan is typically
9 x 5, but somehow the photo just didn’t appear to be that size.
No prob! Thanks for the suggestion!
I would care to know more about bread starters POOLISH and BIGGA starters and Sourdough starter as well but for the two POOLISH and BiGGA STARTERS I care to know more about would you please help me out with these two please
Can I use frozen apples..if so ,how should I go about it…thank you for your recipes..
I am putting this delicious sounding apple bread on my menu for this week. I will post a feed back so others may enjoy.
Upon reading the instructions I came across a type-o, not implying anything negative but if you are interested, where it says “Cook @ 350F until a toothpick inserted in the middle of “load” comes out clean, should be “loaf”
The D & F are located next to each other on keyboard so type-o erra. No biggie for me just passing along to help out.
Now it is time for me to go put together this recipe and enjoy! I look forward to being a regular on you web sight.
Thank You, Miss May
May – Thanks for catching my typo. I updated the recipe! Let me know how it turns out!
Hey Debbie – You add the apples after your stir in the wet ingredients! Hope your apple bread was lovely!
I made this today and it was INCREDIBLE. Thank you!
I second that! I’m planning to make another loaf for my grandkids this weekend.
Looks yummy but the quantity of oil is really large for a 9 by 5 quick bread. Is there something it adds to the texture?
Hi Kathy – This is the amount of oil that I preferred but I am sure you can experiment according to your preference! Good luck!
What about 1/3 cup oil and 1/3 cup applesauce?
I haven’t tried but the recipe is very forgiving so it’s certainly worth a shot! If you do make it, please let me know and I’ll add it to the original recipe!
I finally had time to make a loaf using 1/3 canola oil &1/3 apple sauce. It tasted great! I also diced the apples. The apples melted in your mouth. I know it’s good when my husband likes it! I plan on making it again soon for the church choir I sing in. Very good recipe.
Amazing! Thank you so much for the update! I’ll have to try your version next time.
Can you use applesauce instead of fresh apples? And if so how many cups of applesauce?
I think you could use bananas and applesauce in it to give it moisture too.
That’s a great idea, thanks Laura!
The flavour and overall texture of this loaf was great, however, I found the edges to be dry. I baked for 60 minutes in a metal loaf pan. Will reduce the time next time I try it.
Hi Linda – Thank you for that feedback. I’m really glad you enjoyed the loaf!
Which type of apple do you usually use?
Hi Vickie – Pretty much any type will work but you could try Granny Smith, Honeycrisp, Fuji or Gala specifically.
Just made it this morning. Very good. I made the recipe as written. Only baked for 55 min. and did cover with foil the last 20 min. But every oven is different, so I always expect to make adjustments like this when baking a new recipe.
Thanks
I’m glad you had a good result! This is one of my favorite recipes!
I just made this about an hour ago, but I used an 8 X 8 inch square pan instead to bake the recipe. I used Honeycrisp apples and also used the substitutions of 1/3 cup of canola oil and 1/3 cup unsweetened apple sauce and baked it for about 35 minutes. I usually adjust the times for baking and start at less time than stated in the recipe. You can always bake it a little longer if needed. Will taste it as soon as it cools down a little. Easy to make.
Love these suggestions! I might have to try your version next time!
Hi, i am wanting to make a big batch for about 20 loaves. What is the best way to make more than just enough for 1 loaf?
Hi Khia – I usually have the most luck scaling recipes by using weights instead of measurements like cups. This is usually how restaurants make large quantities too. I’m sorry that I don’t have weights for this recipe and don’t have time to remake it right now to help you, but I would recommend making a batch and figuring out the weights of the ingredients and then you can easily multiply by 20. I hope that helps!
I also would like to make a large batch for a coffee shop please let me know how your results worked for your 20 loaves. I will need 10 loaves
Batter seems oily. Too much oil. Very tasty but the bread breaks apart. Isn’t my favorite.
Made this early this morning and it’s all gone! Been told to make another two this afternoon! ? it’s gorgeous
Awesome! Glad it was a hit! Send one my way too please? 🙂
This was an easy fabulous recipe, Will add to favorites, thanks for sharing!
This came out great – however, I added chocolate chips to give it a little something extra!
Hi Sydney – I love that idea! Thanks for sharing!
Toasted pecans are going in my recipe and I’ll be topping it off with crumb topping and caramel drizzle
Recently used this recipe to rave reviews! Due to popular demand from friends and relatives am back today to make some more of this wonderful apple bread.
Hooray! Glad to hear it!
It was amazing but it is to me tastes better when I first purée the apples.
Thanks for sharing this great recipe! I’ve gotten so many compliments.Like other commentators here, I get better results when I run the apples through a blender – consistency and texture is better overall. I also put a little less sugar and a little more vanilla, but that’s just my preference.
I’m glad you liked it! I’m going to have to try making a batch with your suggestions! 🙂
Has anyone thought about processing the apple in a VitaMix, complete with skin and core? I may try it tomorrow.
Interesting idea! Let me know if you try it!
I am making this right now. While making the mix looked really think. Is it supposed to be thick? I used gluten free flour. Could this be the reason? I hope it turned out well. Its in the oven now.
Love this recipe! Can this bread be frozen after being baked?
I haven’t tried! Let me know how it turns out if you do.
I grated the apples and it came out moist sweet and delicious. Made this bread 4 times since the beginning of October. Yum
That’s amazing! So glad to hear it!
Such a great recipe. My kids made this for their teachers, I made it for coworkers and we even brought it to Thanksgiving. We have made the regular loaf and 8 small loafs. This is now a family favorite. So much flavor and so moist.
Hi Danielle – Thank you so much for this amazing review! I’m glad it was a part of your holiday celebration.
I’m making this today as a trial run before making a batch on Saturday to serve on Sunday morning after church. I like the idea of using applesauce for a boost of apple flavor and cutting the oil. I’ll try it with butter on the side (of course) and see how it goes. I’m so grateful for this recipe! Thank you. 🙂
Awesome! I know everyone will love it! I’m so glad readers have left these suggestions (like applesauce) for other people to try. Happy holidays!
Well – it’s in the oven. I chose unsalted butter, white whole wheat flour, light brown sugar and a hefty glug of maple syrup in which I tossed the apples before adding them to the dough. I also put some chopped walnuts in the topping along with more sugar and cinnamon. So we’ll see how it goes. It sure smells heavenly in here – with Christmas music playing, it’s about as cozy as a house has a right to be. <3
Perfection! Better than I imagined it could be. I have to eat an anti-inflammatory diet, thus all the substitutions. WHAT A PERFECT ADDITION TO MY HOLIDAY TABLE!
Amazing! Thank you so much for sharing I am so happy to be a small part of your holidays!!!
I’m making it again today!
Do you keep it on the counter or in the fridge when storing? I wasn’t sure with such a moist bread if it would mold quickly.
Room temp is fine for a few days!!!
Just baked that wonderful bread. Did do some adjustments. Used the applesauce oil for a bit more flavor. Also used half white sugar and half brown, also added walnuts and since the batter was a touch stiff added 1/4 cup buttermilk. The topping I used brown sugar in lieu of white. Thanks for the recipe. Am taking it for our sweet tray Christmas Day.
The apple bread was the sweet tray hit of the family Christmas party.Thank you for putting such a good thing online. I’m 79 and feel your never to old to ddtop learning and young people have a great deal to contrihute. Sooo, Happy New Year everyone!!!
Hi Jackie – Your comment made me SO happy! I’m so glad you enjoyed it and your guests did too!
I just made 6 small loaves … I added another apple ( like a lot of fruits in my bread ) so it was about 3-1/2 cups. I got 3 small loaves per recipe above with added apples.
This is a really easy recipe and VERY tasty. The first 3 loaves, I did not add the sugar/cinnamon topping and it was PERFECT & crispy. I did find, however, that it tasted a little oily. Have you adjusted the oil – maybe by a couple tbsp?
Thanks for sharing … I’m going to check out some of your other recipes.
Happy New Year 2019!!!!
Hi Colleen – Thanks for the feedback. I think I will try to remake it using your suggestion of less oil and see if this would make the recipe even better!
One word DELICIOUS! I am making again on Sunday! So simple yet so tasty. Family said it was the BOMB! Lol
Wahoo! So glad to hear it. Send a loaf my way? 🙂
I was wondering if you could use a can of apple pie filling with this? I don’t get to the store often, so fresh apples are not always available.
I’m not sure sorry!
I will try it and let you know.
I made a loaf today following your recipe. It came out very crumbled & almost falling apart. Not sure why… Any thoughts
I was curious about what the consistency of the mixture should be before putting it into the loaf pan and folding it in with the eggs.
kelly our family received a fruit basket so what a tasty way to use the apples.we made it according to your recipe and it came out great.thanks for simple directions too!
Hooray! I’m so glad you loved it!
This tastes great. I was out of nutmeg so substituted a few shakes of ginger and cloves, and also substituted apple sauce for half the oil. Delicious! Thanks for sharing.
Just made this apple bread and it’s a winner!
I made it with a little less sugar and a bit more apple, which was grated. It turned out perfect. It’s moist and the cinnamon sugar top just was a lovely bonus.
We will be making this again! Thanks for sharing the recipe. ?
Just made this using crabapples (unpeeled) and extra sugar (because crabapples are so sour). It tastes amazing! Tart and sweet and super moist. Even my picky kid loves it.
I grated half the apples, diced the rest and let them macerate with about 1/3 cup sugar first. Then made the bread as the recipe directs. Added about an extra tablespoon of sugar to the topping as well.
Wish I could post a picture. There are little pink bits throughout because the crabapples weren’t peeled and it’s so pretty!
Any advice for how long to bake if I wanted to make mini loaves?
I bake my banana bread in 5 mini loaf pans and they bake for about an hour. (Disposable foil pans) The recipe states 1 /12 hrs for 1 loaf.
So I had to try this based on all the positive reviews. And like many, I did make a few modifications, so thank you for the base recipe! I will say it is DELICIOUS! Like a few others, I grated the apples on a box grater, large holes, skins included. (used galas). Used 1/2 white whole wheat flour, 1/2 pastry flour, reduced sugar (and used brown sugar) to 1/2 C. Used 1/3 melted butter, 1/3 oil for the fat, 1.5 tsp vanilla. Does that make it a different recipe? I don’t know, but I do know it is SUPER yummy. Next time, though, 3 apples grated. And I will definitely make it again! Thank you for a great recipe to use when I have too many apples!
P.S. I only had to bake for 50 minutes, but I also used a dark pan….
Personally, I really appreciate reading reviews that share whatever modifications they made/experimented with! I guess when cooking/baking you tend to lean one way or another.
What a bummer! Sorry it wasn’t to your taste.
can it be froze??
I would think you could but I haven’t tried. It doesn’t last long enough in our house! 🙂
Just made this! It is wonderful! I did also shred the apples, which I think helped. Thanks so much for sharing!
Yes Kelly you pretty much made a totally different recipe! Next time try commenting on the original…your thoughts and opinions are of utmost importance.
I think 2/3 c oil is too much. It’s baking now and oil is collecting on top. We’ll see how it goes when it’s ready. Thank you anyway for this recipe.
I guess oil – which seemed too much- is just right to make it moist. Didn’t take too long to cook as I used 2 small pans since I didn’t have any available big bread pan. I expect to make it again. Thank you.
Hmm, doesn’t seem like it turned out for you like it does for me. I haven’t used that pan so I can’t speak to that, but I definitely haven’t had any issues with it burning, being too dense, falling apart or being oily.
Great recipe. I added walnuts, a cinnamon sugar swirl, and extra apples. I baked it in a glass dish and it was done in fifty minutes. It was delicious.
I followed this recipe exactly and it came out so bland. There was no flavor at all. I never give poor reviews…I’m sorry. If you have any suggestions or insight, please let me know.
Not sure about how many stars as this is still baking. I live in Utah and almost 6000 feet elevation. I followed the recipe almost exact except more vanilla and more apples. I also used coconut sugar instead.
Hopi g this turns out because it smells so good
I hope you loved it! Let me know how the coconut sugar was!
The bread turned out so good! Less than 24 hours and it’s half gone. My husband came home from work and enjoyed a few thick slices with butter on them.
The coconut sugar was a win for sure.
I switched to coconut sugar about a year ago on most of my recipes. It adds a beautiful chewiness to baked goods and is lower on the glycemic index.
Thanks for the wonderful recipe. I will be making this for Thanksgiving week ❤️
Coconut sugar? Thank you for the tip; I will research.
Thank you for this recipe! I read all of the reviews and knowing my personal tastes, made a couple of adjustments to the spices: I tripled the cinnamon, doubled the nutmeg, and added a touch of cloves and allspice. It was still mildly flavored, I will probably add a bit more of the spice next time. I like the crunchy, cinnamon toast like topping. Twenty minutes later I still have that cinnamon on my tongue from the topping.
The cake consistency is wonderful. Moist, light, delicious. I took it out when I had moist crumbs on my toothpick, not dry, since it will cook more as it cools and exactly the length of time she stated in the recipe. I did not scrimp on the oil as some reviewers did. I did not have oil floating on top as one reviewer stated. Next time I will dice my apples a lot smaller and add walnuts (personal taste). My apples were cut to the size in the photo; I think about half that size will be better, maybe 1/4″ pieces. I enjoyed tasting the apple separately from the bread/cake so I don’t think grating would be good. This makes a wonderful breakfast bread … I liked it warmed and lightly toasted under the broiler better than cold. Really good with a hot drink to enhance the flavors.
Oh, I’m at 5400 feet above sea level, so I added a tablespoon each of flour and water for each loaf. Very, very good. Thank you again. I will make this next time I have old apples. I can hardly wait to try your cranberry bread 🙂
Oh, I doubled the vanilla too! I’m just a flavor girl, I guess. I really think if I had not increased the seasonings I would not have been as happy but everyone please be assured that the basic recipe will give you a delicious, moist bread. You can add to it to make it your own, but don’t take anything away. She has it perfect.
Hi Tarre – Thank you for your kind words about the recipe and all of the suggestions you made. I’m so glad you found a version of the bread that is perfect for you!
I’ve made this recipe 3 times now ?
It’s our favorite fall quick bread. Thank you for this yummy recipe