A quick and easy Apple Bread recipe that’s loaded with shredded apples! Spiced with cinnamon, nutmeg and vanilla, this moist apple bread is perfect for fall!
Looking for more apple recipes? Try my old fashioned apple crisp!
My mom’s homemade Apple Bread recipe is a favorite around here. I especially like to bake this in the fall, using just-picked apples from my parents’ trees or ones from a local orchard. The bread is moist and perfectly spiced, with tons of fresh apple flavor in every single bite!
Why We ❤️ this Apple Bread Recipe
My mom has been making this apple bread for as long as our daughters can remember – they affectionately call it “Grandma Barb’s Apple Bread”. 🥰 Here’s why my family requests it:
- BEST apple flavor. Really. I’ve never tasted an apple bread with this much apple flavor in every bite. And that’s because this recipe calls for shredded apples. The moist, flavorful apple shreds get distributed evenly throughout the batter, making this hands-down the BEST apple bread recipe!
- Quick & easy. I can have two pans of apple bread in the oven in just 20 minutes!
- Awesome flavor & texture. I adore warmly spiced fall baked treats, and this apple cinnamon bread is top of list. It’s fabulously moist and packed with flavor!
“Beautiful color and the whole house smelled liked apple pie baking. It’s absolutely DELISH, this recipe totally surpasses others! It’s moist and has such good flavor!”
Susan
Why Are the Apples Shredded for this Bread?
At the very core of this apple quick bread is a mess of shredded apples. I recommend using an apple variety that is firm and has some tartness, such as Granny Smith, Haralson, or the sweeter Honeycrisp. Shredding the apples infuses each bite of bread with rich apple flavor. It also avoids any potential issues with diced apples, which can sometimes sink to the bottom of your bread.
If you’re wondering exactly how to shred apples, all you need is a box grater. Simply peel the apples and grate them using the largest holes on the grater. It’s super easy and doesn’t take much time at all.
A few more awesome apple recipes for you: my favorite apple crisp is an easy and super delicious treat, Apple Cinnamon Overnight Oats is a great way to get your day started, and how about a cocktail? This Apple Sangria with Bourbon and Thyme is perfect for sitting around an autumn fire or entertaining for Thanksgiving!
How to Make Apple Bread
I love how easily this quick bread recipe comes together. Here’s how to make it. Find ingredients and exact measurements in the printable recipe card at the bottom of this post.
- Prep: Preheat your oven and grease two 8×4 loaf pans.
- Shred the apples: I use the large holes on a box grater for this. Just peel the apples and then shred them.
- Add sugar: Mix the shredded apples with sugar and let them sit for a bit. This will infuse each piece of apple with extra sweetness.
- Add remaining wet ingredients: Then stir in the oil, eggs, vanilla, nuts, and raisins (if using).
- Mix dry ingredients: In a separate bowl, mix the flour, baking powder, baking soda, salt, and spices.
- Combine dry ingredients with wet ingredients: Slowly add the dry ingredients to the wet ingredients, mixing just until you don’t see any dry bits of batter.
- Bake: Pour the batter into the prepared pans and bake until the bread is golden and a toothpick inserted in the center comes out clean.
- Cool & enjoy: Let the apple bread rest in the pan for about ten minutes, then turn out onto a rack to finish cooling. Once the bread has cooled, slice it up and dig in!
Tips for the Best Apple Bread
- Shred the apples. This is actually less work than dicing, the method that many apple bread recipes call for. Plus, this method distributes the apples all throughout the bread.
- Let shredded apple and sugar mingle. It might be tempting to skip the step where the apples and sugar sit for a bit. It does add prep time, but trust me, this makes the apple bread really moist and extra delicious!
- Use 8×4 pans. I highly recommend using two light-colored 8″ x 4″ loaf pans for this recipe, as they’re the perfect size. They are just a touch smaller than a 1-pound loaf pan.
The house smells so cozy while this bread is baking. It’s like a big apple-cinnamon hug.
This apple bread is a loaf of fall, packed with shredded apples. I think it’s truly the best apple bread recipe, with a variety of flavor and texture in every single bite.
Can I Leave Out the Nuts and Raisins?
There are very few recipes where I can get away with “sneaking in” raisins, as our daughters are not the biggest fans. And this apple bread is one of those exceptions.
However, if you or anyone in your family is opposed to either nuts or raisins, just leave them out. The bread will turn out just fine. :)
Can I Freeze Apple Bread?
The bread freezes extremely well. So I like to stash one loaf away for later. This makes for an easy baked treat with only the minimal effort of taking it out to thaw.
To freeze your apple bread, let it come to room temperature. Then wrap it in a couple layers of plastic wrap and place it in a freezer-safe baggie. It will keep really well for up to 3 months. When you’re ready to eat it, defrost the apple bread in the fridge overnight.
Apple Bread
Ingredients
- 4 cups shredded fresh apple, from approximately 4 large peeled apples (Use apples that are flavorful and firm, and hold their shape when baking, such as Haralson, Granny Smith, Honeycrisp, etc.)
- 2 cups sugar
- ½ cup vegetable oil
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup chopped roasted pecans or walnuts, optional (I love the ones from Trader Joe's!)
- 1 cup raisins, Craisins, or chopped dates
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon Morton kosher salt
- 1 tablespoon cinnamon
- ½ teaspoon nutmeg
Instructions
- Preheat oven to 350°F. Grease and flour two 8" x 4" bread pans and set aside.
- Using the large holes on a box grater, shred peeled apples down to the cores; discard the cores, until you have 4 cups of shredded apple.
- In a large bowl, fold together shredded apples and sugar, and let sit for 15 minutes until sugar dissolves. There will be a lot of liquid.
- Add oil, eggs, vanilla, pecans, and raisins, and stir to incorporate.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Fold dry ingredients into the apple mixture, just until mixed. Divide evenly amongst prepared loaf pans.
- Bake 55 minutes, or until golden and center tests done with a toothpick. Remove pans from oven to cooling rack and let cool for 10 minutes. Then turn breads out of pan onto rack to cool completely before slicing.
Notes
Nutrition Information:
This post was originally published in 2010. I updated some of the photographs and text in September 2019.
Autumn on the farm is such a special time. To see the fruits of farm labor harvested is one of my favorite things. And I love to share the experience with our daughters, to show them how I grew up. The following photos were taken in 2010, when I had originally shared this apple bread recipe.
I love this recipe- it’s a huge crowd pleaser. I’ve made it twice now, the first time using the original version to test. The second time I cut it in half to make sure it would work with substitutions- I used coconut sugar instead of white and a flax egg (my husband is allergic). I’m happy to say it came out just as delicious, a little less sweet, which is what I was going for. Will definitely be putting this into my baked goods rotation!
I’m so happy to know you were able to make alterations for your husband’s allergy – enjoy the apple bread!
Loved this recipe.
Yay! Thanks for letting me know. :)
can you make this with out the nuts and raisins
Made this bread and it was delish!! Kept one at home took the other one to the office. Everyone loved it, will make it again for gifts during the holidays.
This is my second time making this Apple Bread recipe, I loved it so much the first time I had to make it again. It’s delicious, the first batch I made without eggs, I substitute apple sauce instead because my son don’t eat eggs and you wouldn’t believe you can’t tell the difference, my second batch I used eggs and they’re still delicious, I’ll surely recommend this recipe to my friends and family. Love,love,love this one is a keeper.
Do you think it’s necessary to roast the pecans first? I’d love to make this.
Not necessary, but I do like the extra flavor and crunch. I usually buy the roasted and salted pecans from Trader Joe’s, they’re awesome!
I made this amazing recipe. The Apple Bread was SO good!!!! Thank you so much for sharing this gem
hello from wet Britain made this yesterday and it is absolutely lovely ! – hubby raved over it
Hi, lots of apples and this recipe looked really good. I made the loaves as instructed but found the ‘batter’ to be too dry. Not enough liquid to 3 cups of flour. I debated adding more oil or milk, but was unsure of the results. It tasted good but would not make it again. My batter did not look wet therefore, it was harder to spread out in the loaf pan. I do not live in the USA and feel that the flour milled there differs from where I live, Canada. In the future, should I attempt this loaf again, would you advise to increase the liquid by 1/2 a cup, either with more apples and oil, or oil and milk?
P.S. I used 6 medium apples from my tree.
I just made 2 loaves of your recipe, using my glass loaf pans and 4 Honeycrisp which I already have. Super easy. My kitchen smells so good and it came out really good, looks exactly like yours. One loaf is almost half now. My husband and I ate big slices and we loved it. I will surely make this again. Thank you for sharing.
I’m so glad I came across this recipe!!! I have a bunch of apples that I need to use and this is going to be perfect! Can’t wait to try it!
I consider this apple nut bread a perfect dessert for every sweet tooth! I love cookies and cakes, and muffins, and so on with apples, it’s the simplest and the most delicious kind of pastry in the world! And this magical combination of apples and pecans makes me eat it till the very end :))) I bake a few cakes like this at once, because in my family sweets are not stored for a long time. Thank you for the recipe and for your cute blog!
Delicious…I used pans slightly larger…decrease baking time 10 minutes made 2 loaves and the one smaller that receive called for
This is a wonderful Apple bread and so moist. Thank you for sharing. Love the bread
Had an abundance of tart pears which I used in place of apples. Turned out great
That sounds lovely as well!
Has anyone made this as muffins or cupcake size?
Dear Farm Girl, this recipe sounds wonderful! All I have to buy are the apples and I am off and running. Can’t wait! I so enjoyed your comments and answers to questions and photos. It reminded me of my childhood so so long ago (I’m 80). I loved Colin’s comment. He sounds like my husband who was a professional baker and he always made wonderful pastries for us and our friends. Keep it up Colin for you sound very happy. Praise God!
Thanks, Lois. Enjoy the apple bread!
Hi. This looks delicious. Have you ever tried using fresh cranberries rather than craisins?
Hello! I have not tried fresh cranberries, but now I want to!!
Im making this and and some other recipes for Xmas gifts. The flavor was wonderful…but the top center of the bread was a little too moist even though the toothpick came out clean.
Should I lower the oven temperature for the next time or reduce the liquid?
Can I sub the sugar with swerve?
That looks soooooo good!
I would like to make this bread after reading all the fantastic reviews.
4 cups