Apple Bread

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!

2 pans of apple bread on a cooling rack

Grandma’s Homemade Apple Bread

Around here, we call this Grandma Barb’s Apple Bread. Because my mom has been making this apple bread for as long as our daughters can remember.

This apple bread recipe is an especially wonderful treat during the fall, when the trees of local apple orchards are hanging heavy with crisp, sweet fruit. And the bread’s even better when made with apples from your very own backyard trees (right?!).

Mom has always liked to bake with apples, and this is one recipe I can count on her making every single fall. I even placed an order for a loaf when I knew she was due for a visit!  


“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!”

using a box grater to shred fresh apples

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!

apple bread batter in a clear bowl

How to Make Apple Bread

I love how easily this quick bread recipe comes together. Here’s how to make it. You can find ingredients in the recipe card at the bottom of this post!

  • Prep your tools: 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, discarding the cores.
  • Add sugar: In a large bowl, mix the shredded apples with sugar and let them sit for a bit. This will infuse each piece of apple with extra sweetness. Don’t worry about the liquid that will accumulate, that’s supposed to happen!
  • Add remaining wet ingredients: In the same bowl as your apples, add the oil, eggs, vanilla, nuts and raisins. Stir well.
  • Mix dry ingredients: In another bowl mix the flour, baking powder, baking soda, salt, and spices. Mix well. There’s a good amount of cinnamon in the batter, which plays so fabulously with the apples and raisins.
  • Add dry ingredients to wet ingredients: Slowly add the dry ingredients to your wet ingredients, mixing just until you don’t see any dry bits of batter anymore.
  • Bake: Pour the batter into your prepared pans and bake until the bread is golden and a toothpick inserted in the center comes out clean.
  • Cool & Eat: Let your 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!
apple bread batter in two loaf pans

This recipe works perfectly with two 8″ x 4″ loaf pans. Here’s my favorite pans – they’re heavy duty and always release breads perfectly. I like their slightly smaller size, just a touch smaller than a more common 1-pound loaf pan.

Tips for the Best Apple Bread

  • As I’ve mentioned before, shred your 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.
  • Don’t skip any steps. It will probably be tempting to skip the step where the apples and sugar sit for a bit. It does add prep time, but trust me, it’s worth it!
  • Don’t over mix your batter. Just mix it enough so that all the dry ingredients are worked in and you don’t see any bits of flour.
two loaves of apple bread in pans on cooling rack
loaf of sliced apple bread on cutting board

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.

loaf of sliced apple bread on cutting board

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 saran wrap and place it in a freezer safe ziploc bag. This bread will keep for up to 6 months. When you’re ready to eat it, defrost the apple bread in the fridge overnight.

Like this apple recipe? Save it to Pinterest!

pinterest image of two loaves of apple bread in pans on cooling rack
two loaves of apple bread in pans on cooling rack

Apple Bread

Yield: 16 servings
prep time: 20 minutes
cook time: 55 minutes
total time: 1 hour 15 minutes
This quick and easy apple bread recipe is loaded with shredded apples, ensuring moist, delicious fresh apple flavor and texture in every bite!
4.4 Stars (1104 Reviews)


  • 4 large Granny Smith Haralson, or Honeycrisp apples (or your favorite firm, tart apple variety), peeled
  • 2 c. sugar
  • ½ c. vegetable oil
  • 2 large eggs
  • 2 tsp. pure vanilla extract
  • 1 c. chopped roasted pecans or walnuts optional
  • 1 c. raisins Craisins, or chopped dates
  • 3 c. all-purpose flour
  • 1 T. baking powder
  • ½ tsp. baking soda
  • 1 tsp. kosher salt
  • 1 T. cinnamon
  • ½ tsp. nutmeg


  • Preheat oven to 350° F. Grease and flour two 8" x 4" loaf pans. Set aside.
  • Using the large holes on a box grater, shred the apples (discard the cores). You should have 4 cups of grated apple.
  • In a large bowl, fold together shredded apples and sugar, and let sit for 15 minutes until sugar dissolves. There will be alot of liquid.
  • Add oil, eggs, vanilla extract, pecans, and raisins, and stir to incorporate.
  • In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Stir dry ingredients into the apple mixture, just until mixed. Pour into 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.


If you do not like nuts or raisins in your apple bread, just leave them out. The bread will turn out just fine.
Recipe from Mom’s recipe box, originally from Wanda’s Country Home

Nutrition Information:

Serving: 1 Calories: 330kcal Carbohydrates: 62g Protein: 4g Fat: 8g Saturated Fat: 1g Polyunsaturated Fat: 7g Cholesterol: 23mg Sodium: 288mg Fiber: 3g Sugar: 39g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.
Did you make this recipe?Please leave a comment below. And share a photo on Instagram with the hashtag #afarmgirlsdabbles or tag @farmgirlsdabble!
two loaves of apple bread in pans on cooling rack

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.

watching the corn harvest
in the combine
watching the harvest
Rosholt, SD elevator
combining corn
John Deere combine in corn field
unloading corn into truck
a sucker from the elevator

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Recipe Rating:

240 comments on “Apple Bread”

  1. 5 stars
    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!

  2. 5 stars
    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.

  3. 5 stars
    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.

      1. 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!

  4. hello from wet Britain made this yesterday and it is absolutely lovely ! – hubby raved over it – only one question – can it be frozen?

  5. 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.

  6. Susette B Waller

    5 stars
    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.

  7. 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!

  8. 5 stars
    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!

  9. Bonnie Whitworth

    Delicious…I used pans slightly larger…decrease baking time 10 minutes   made 2 loaves and the one smaller that receive called for

  10. 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!

      1. 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?

  11. Hi —- 
    I would like to make this bread after reading all the fantastic reviews. Can you tell me roughly how many cups of shredded apples? Thank you for sharing , 

    1. Hello Michelle – I’ve made this bread many times and can honestly say that I’ve never felt the need to precisely measure the amount of shredded apples. I simply use 4 large apples (usually Granny Smith), peel them, and shred them all the way down to the very edge of the core.