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.
Tastes delicious.
I loved this apple cake recipe. Grating the apples work really well so there was an even distribution through the cake. I used flaked almonds for the nuts which substituted well. Thanks for sharing.
Can we substitute splenda for sugar? Need to bake it for a person who is not allowed sugar
I have never tried to make apple bread before and came across this recipe and it turned out GREAT! I gave some to my entire family and even my neighbors it was so good. I will definitely make this apple bread again. The secret is in the shredded apples.
My daughter-in-law made this recipe and gave me one of the loaves. It was so good! It will now replace my banana bread recipe that I made all the time. Thank you for the recipe and thank you to my daughter-in-law who introduced me to it.
I tried your recipe for Apple Bread….. it is so good! Thank you for sharing with us!
Can these be made into muffins instead ?
I had a 5 lb bag of granny smith’s…… what to do with them besides apple pie?? I found your recipe on Pinterest and a few hours later……. I took 2 loaves of apple bread out of the oven. House smells wonderful !! I know some happy employees at work that will be enjoying this tomorrow !!
Made this bread for my brother and his wife, used a mixture of self picked apples, only half of the sugar (1 cup) and it was delicious! Thank you for sharing this great family tradition recipe. Greetings from the Netherlands!
Have this bread in the oven now and I can hardly wait for it to be finished. Great use for apples almost past their prime. I substituted gluten free flour and used cranberries and pecans. Smells heavenly already after just 10 mins in. Will whip up some cinnamon sugar cream cheese to go with for sure. Yum :)
Delicious! Made a loaf and muffins to freeze. Will be great for fast and simple breakfast option. I reduced the sugar by a quarter but I think I can go half next time, I also added hemp hearts and chia seeds. Fantastic recipe will definitely be making it again!
I butter toasted the pecans first and replaced raisins with dried blueberries. Delicious and moist!
‘My’ new BEST apple recipe! SO moist and delicious- don’t change a thing!
So tasty and easy. I used half the sugar and one cup unsweetened applesauce to cut the cals.
Can this be revised from loaves to muffins?
This is the best apple bread recipe! Made with 4 apples, dried cranberries, and cinnamon/nutmeg, you have a fall flavors trifecta. Sweet and spiced just right, it’s perfect with a cup of tea on a crisp fall day. How can you go wrong with 2 apples in each loaf?!
Just made this bread this morning. I followed the recipe and only added a little molasses, whisky & candied ginger. This is the best apple bread I’ve ever made, thank you for a delicious recipe.
Baked this just this afternoon and it made my house smell wonderful! I halved the recipe (and left out the raisins) and it turned out great! Easy recipe and it’s nice that it uses pantry staples. Served with a little whipped cream cheese mixed with brown sugar.
This is the very best apple bread. I made it last week and it was a hit! I used a different type apple which were very small so I had to guess about how much apple mixture to use. I would suggest the recipe be updated to include the number of cups of apples please.
I made this last night. Amazing!! My son won’t eat baked apples, but since the apples are grated he ate the bread and said it was delicious. I will definitely make this bread again. Thank you so much for sharing.