Apple Bread
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Apple Bread is a quick bread made with fresh apples. It’s amazingly soft and tender with hints of cozy cinnamon and simply delightful.
This easy apple bread recipe has become one of my favorite fall bread recipes. It’s full of warm, cozy cinnamon and is pure comfort. I can’t think of a better way to celebrate Autumn, which is just around the corner.
Not only is this bread flavorful, but it’s also incredibly easy to make from scratch. The technique follows the muffin method for mixing and it comes together in just a few short minutes. Peeling and chopping the apples takes more time than making the batter.
You can use any apple variety you wish. If using a sweeter apple, you may want to reduce the sugar.
The batter is topped with a cinnamon-sugar mixture just before baking. It caramelizes slightly as it cooks, leaving a desirable crunch to the crust.
The texture of apple bread is soft and moist. I found that chopping the apples into smaller bits added extra moisture throughout the bread. And it ensures there’s a bit of apple in every bite.
Why this recipe works
- The muffin method for mixing yields a soft, tender crumb.
- The flavor is balanced and can accommodate any type of apple.
- Buttermilk is used for added moisture as well.
Apple Bread Recipe
Quick bread is one of the best inventions ever! If done right, you’ll have a product that tastes like it came from a bakery. My banana bread, zucchini bread, and pumpkin bread are a few favorites and now I’m adding apple bread to that list.
The tender crumb plus apples and cinnamon fills the air as the bread bakes. The sweet fall aroma is as good as the flavor. I think you’ll be just as hooked as I am after one bite.
Ingredients
- Sugar: You need granulated sugar for both the batter and the topping.
- Butter: Unsalted butter provides unbeatable flavor and moisture.
- Buttermilk: Full-fat buttermilk is the best to use. I don’t recommend substituting.
- Eggs: Two eggs are needed to bind everything together.
- Vanilla extract: Pure vanilla is the best. Or you can make vanilla at home to use.
- Flour: All-purpose flour is the base of the bread. I don’t recommend substituting with another type.
- Baking powder & baking soda: Give the bread rise.
- Cinnamon & salt: For flavor.
- Apples: The star of the show!
The best apples to use for apple bread: It’s a good idea to choose a variety that is firm and holds up well when baked. I used Fuji, but Honey Crisp and Granny Smith apples work well.
How to make apple bread
This recipe is so unbelievably easy, you’ll have bread for breakfast/dessert in no time.
The Batter – The batter comes together by mixing the wet and dry ingredients separately then folding them together.
The Topping – The topping is a simple mixture of cinnamon and sugar.
I like to use a nonstick 9×5 loaf pan. (affiliate link) There’s a lot of batter and anything small will cause overflow. I use homemade cake release to grease the pan, then I make a sling inside with parchment paper.
Make sure to preheat the oven for at least 30 minutes prior to making the recipe.
Use a handheld electric mixer when mixing the wet ingredients together. Whisk the dry ingredients together in a separate bowl, then fold everything together with a rubber spatula.
The cinnamon apple bread takes 50-60 minutes to bake, but start checking at around 45 since every oven is different.
Expert tips
- Apple bread freezes beautifully for up to 3 months! Allow it to cool completely then wrap it in plastic wrap and place it in a resealable freezer bag. Thaw overnight in the refrigerator and bring to room temperature before serving.
- Try shredding the apples instead of chopping them! Shredded apples will yield a smoother textured bread.
- If the crust is becoming too brown before the bread has finished baking, tent the pan loosely with foil.
Apple Bread
Ingredients
For the bread
- 1 cup (200 g) granulated sugar
- ½ cup (113 g) unsalted butter, softened
- ½ cup (120 ml) buttermilk, room temperature
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 2 cups (260 g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 2 cups (236 g) chopped & peeled apples, about 3 small apples
For the topping
- 1 tablespoon granulated sugar
- ¼ teaspoon ground cinnamon
Instructions
Make the bread
- Preheat the oven to 350°F. Lightly grease and flour a 9×5-inch loaf pan.
- Cream the sugar and butter together with an electric mixer on medium speed until light and fluffy, about 3 minutes. Add the buttermilk, eggs, and vanilla. Beat on medium-low speed until well combined. The mixture may look curdled, this is okay.
- In a separate bowl, whisk the flour, baking powder, baking soda, cinnamon, and salt together until well combined. Add to the butter mixture and fold with a silicone spatula until no streaks of dry flour are visible. Take care not to over mix. Gently fold in the apples
- Transfer the batter to the prepared pan.
Make the topping
- Mix the sugar and cinnamon together and sprinkle lightly over the top of the batter.
- Bake for 50-60 minutes, until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes then transfer to a wire rack to cool completely before slicing.
Video
Notes
- I used fuji apples. Honey Crisp or Granny Smith apples will also work.
- Cover and store bread at room temperature for 1 day or in the refrigerator for up to 5 days.
- Or you can freeze the bread for up to 3 months. Thaw in the refrigerator overnight and bring to room temperature before serving.
My wife made this and it was amazing. Our friend was having a C-section and could not eat until a couple hours later. She ate half a loaf. Her husband got 2 slices. My son loved it and was bummed she only made 1 loaf. Hence the 2 loafs this time. One for him, one for everyone else 😁
I really want to make this! But can you use unpeeled apples?
If you don’t mind the peel then that’s perfectly fine.