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 made this yesterday and it’s wonderful. My daughter came over just as I took them out of the oven and wanted a slice (she never wants to eat anything). It’s a huge success. She asked to take a loaf home! She really loved it. I will make this again and again.
Since a summer BBQ at a neighbour’s house when my food contribution was 2 loaves of this bread, I can’t make enough of it. My wife and my youngest son work at the local hospital. I made the mistake of allowing them both to take a loaf each in the next time I baked.
I now have to bake loaves in batches a couple of times a week just to keep up with demands from neighbours, medical staff, relatives and on one occasion from a patient in hospital.
Still going through Covud 19 so anything I can do now I’m retired to say thankyou is well worth doing. Obviously recipe is outstanding. X
This was good. I made a few small changes. I used 1 cup granulated sugar, 1/2 cup brown sugar, 1/4 tsp nutmeg, toasted walnuts and 4 Cortland apples. I didn’t use raisins. It took around 50 min to bake at 350F.
It’s the 4th of July and I made this Apple bread again, what can I say everyone that I made this for loved it. My sisters birthday is the 5th of July so these two are for her because she requested it. This time I used less sugar because the raisins and cranberries are sweet. Thanks so much for your exceptional recipe, I’ll always make it.
Guess what.? I made this recipe again today, I’ll be taking one to my sister and one for my son. I used applesauce instead off eggs because my son is vegan, I’m not even going to tell my sister it’s vegan, let her figure it out. She’ll definitely love it, it’s delicious.
I have made this Apple bread a couple of times, and it’s always a family hit, even the little kids loved it so much. I even made it for my family gathering and everyone loves it. Will definitely keep making this delicious bread.
I’m SO HAPPY to hear this, Annettia! Thank you!
I made this 2 weeks ago. It was delicious! I made one big loaf and 4 smaller ones to give to older friends who are staying inside their homes during this pandemic. Everyone loved it! I’m about to make more today. I’ll omit the raisins since my daughter picked them out, but it is the perfect apple bread recipe! Thank you!
So wonderful! I love how you’re sharing this with friends. (Our daughters request no-raisins, too.) Thank you for the note!
Love it! I skipped the raisins and walnuts part as i am not a big fan of both, and topped the cake with a sugar and cinnamon mix! Tastes amazing! Thank you
That’s how our daughters prefer it, no raisins or nuts. :) So glad you liked!
Hi tried this recipe and came out really really well and so easy to make.
Very very happy with the final result.
Do you drain the liquid from the apples?
Hi Christine – no, do not drain.
Hi, with this recipe. Is T tablespoon and C cup please?
It doesn’t state this anywhere and a tablespoon of spice seems a lot. Thank you.
Patti
Hi Patricia – you are correct – T is tablespoon, c is cup. And the recipe is correct – it is a tablespoon of cinnamon, which I talk about in the post. You can reduce if you like, but this is how we always make it. :) I hope you like!
I just made it and I love it
Yes, I tried ur recipe,was very delicious
and moist. it’s a keeper for me.
I already made 6 loaves of this bread,using roasted walnuts and crasins..l. We just love this bread. I am making this bread as Christmas gifts. Thank you so much for sharing your recipe.
Hi, I’m a first time visitor to this blog site……I am interested in making a simple but tasteful apple bread and this recipe did not disappoint……I half the recipe as i only had 2 granny smith apples and made 7 mini loaves….they look similar to the loaves pics in the blog just smaller.
Thanks for a well thought out recipe….I will surely visit this site again.
Leisel
Thank you, Leisel – I’m so glad you liked this apple bread!
Just read your apple bread recipe, I have one but just hadn’t looked it up yet, think I will try this one, have black walnuts that we picked up in the timber and will leave out the raisins It sounds delicious made Sweedish rye bread over the weekend only make it about once a year as I am the only one that is crazy about it
To use a few more of those apples that are so plentiful right now I make Saucy Apple delight
Batter: l c flour 2 tsp baking powder 3/4 c brown sugar 1/2 tsp salt 1 tsp vanilla 1/2 c milk and 3 large apples grated. Combine batter ingredients and put in 2 quart baking dish Mix all sauce ingredients 3/4 c brown sugar 1/ tsp nutmeg 1 tsp cinnamon 1/4 cup oleo 2 cups boiling water and 2 large apples Stir sauce ingredients till oleo is melted add grated apple do not stir. Bake 30 min at 375 degrees. serve warm with ice cream or just plain is good too.
Wow, tasty recipe. I needed a quick thank you present for the person who found my lost dog. I had some overripe Honeycrisp apples. They grated up quickly, released a lot of juice and the whole recipe went together in no time. I halved the recipe and baked it in a pan that makes 8 small loaves (25-28 minutes, checking that internal temperature is about 200). Reading the comments, I cut the sugar by 1/4 and added 1/2 tsp of apple pie spice mix. I sprinkled cinnamon sugar on top of 4 of the loaves. It looked nice but they did not need it, the recipe was fine as is. This recipe is a keeper and will make great little gifts or teatime snacks. Thanks for sharing it.
Hello Katherine – thank you so much for your comment. I’m happy that you liked the bread…and that you found your dog! :)
je veux faire la recette mais j’ai un blanc est-ce une cuilllere a table ou une cuillere a thé de poudre a pâte
The recipe uses a tablespoon of baking powder.
T = tablespoon
t = teaspoon
I hope this helps.
the spoon or table spoon
Got one loaf in the oven, was wondering if this can be used for muffins? Has anyone tried, and if so, how long should I bake them?
House smells ahhh-mazing!!
I’m trying it as we speak. I’m doing cupcake size. They look great. Ok out of the oven. I did 350 for 20 minutes they look really good. Made 24 cupcake size
Fun! I’ll have to try that. Thanks for coming back to let me know. :)