My mom’s homemade apple bread recipe is a favorite around here, loaded with fresh shredded apples that make it incredibly moist and tender. 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 perfectly spiced with cinnamon, nutmeg, and vanilla, and has tons of fresh apple flavor in every single bite!
Mom’s Apple Bread IS LIke A Big Apple-Cinnamon Hug!
My mom has been making this apple bread for as long as our family can remember — our daughters affectionately call it “Grandma Barb’s Apple Bread”. When my parents stay with us for a fall weekend, Mom usually brings us a fresh-baked loaf of this bread and a couple jars of chunky homemade applesauce, which is such a treat. Growing up on the farm with apple trees and my mom’s baking, there’s simply nothing better this time of year!
“This apple bread has the BEST apple flavor.” This is the #1 thing I hear from family, friends, and reader comments. And the secret to its fresh apple goodness in every bite? A mess of shredded apples (unlike diced apples, which can sink to the bottom of your bread)! The shreds are packed with the apple’s natural sweet juices and are small and thin, which allows them to be distributed very evenly throughout the bread. This guarantees that each bite of bread is exceptionally moist + infused with maximum apple flavor. Simply use a box grater to shred the apple, a method I use in my apple bundt cake too, which has become a reader favorite.
Mom is a big fan of cinnamon, and that definitely comes through in each slice, as well as just a touch of nutmeg. The house smells so cozy while this bread is baking; it’s like a big apple-cinnamon hug.
It’s also quick and easy to make. I can have two pans of apple bread in the oven in just 20 minutes!
“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
make sure to choose a flavorful apple
This can make or break your bread. If you use a variety with weak apple flavor, your bread simply can’t muster up its best fresh apple flavor. I especially like ones that have at least some tartness, as this adds a little contrast to the bread’s sweetness. Also choose an apple that is firm and doesn’t turn to absolute mush when it’s baked; this lends a beautiful, fine texture to the loaf. My favorite baking apples are Haralson (very crisp and firm, famously tart, yet not as widely available) and Honeycrisp (juicier yet still very firm, with a more balanced sweet-tart flavor, very widely available). Granny Smith apples also work well.
Let the shredded apple and sugar mixture sit and mingle for 15 minutes before proceeding. It might be tempting to rush through this step, but this is key to letting the apples’ natural juices collect and the sugar to break down, ensuring fabulous moistness in the finished bread.
I highly recommend using light-colored 8″ x 4″ loaf pans.
I’ve never been a fan of dark-colored baking pans, as they absorb more heat and give the bread’s exterior a darkened color and flavor. Bonus: 8″ x 4″ pans are my favorite because the finished loaf shape is slightly more compact and rises taller (rather than wider).
Can I Leave Out the Nuts and Raisins?
There are very few recipes where I can get away with “sneaking in” raisins and nuts, as our daughters are not the biggest fans. And this apple bread is one of those exceptions. With all the glorious apple-y flavor and texture, they’ve never asked me to omit these two ingredients.
However, if you or anyone in your family is opposed to either nuts or raisins, just leave them out. Your bread will still be great!
Grandma Barb’s Shredded 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, Honeycrisp, Granny Smith, etc.)
- 2 cups granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup chopped roasted pecans or walnuts, optional (I love the roasted, salted pecans from Trader Joe's!)
- 1 cup raisins, optional (or substitute 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 light-colored 4" x 8" loaf pans and set aside. (You could also use 5" x 9" loaf pans, the bread just won't be as tall – start checking the doneness of your bread at 40 minutes.)
- 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 to the apple mixture 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 combined. Divide batter evenly amongst prepared loaf pans.
- Bake 55 minutes, or until golden and center tests done, with a toothpick coming out clean. Remove pans from oven to a cooling rack and let cool for 10 minutes. Then turn breads out of pan onto rack to cool completely before slicing.
Notes
Nutrition Information:
Autumn 2010 on the Farm, when I Originally Shared this Recipe
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