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.
Can applesauce be used instead of eggs to make this vegan?
Love this recipe! Thank you, Brenda! I did not peel the apples and used a food processor to shred, and also used apple butter (that I just made) in lieu of the oil. Fantastic!
Great recipe AS IS! Bread has great flavor! I did not alter the ingredients, but halved their quantities as I wanted to experiment with some mini loaf pans I was gifted. This will surely become a staple in our household. The grated apples provide great moisture and texture.
I do think next time I will experiment with replacing some of the white sugar with brown to get a more carmel-y flavor.
We really enjoyed these loaves. I did cut down on the sugar to 1 cup and it was still a little sweet but great non the less. I also added a tsp ginger, dash of cloves and allspice.
It has a good moist texture, good structure, lovely and dense. Just perfect with a good strong cup of coffee or tea. Thank your gran for this lovely recipe. We will make it again and again for sure
For shredding apples, can you use a food processor instead of a box grater?
Hi can I use a bunt pan or a square 9×9 pan instead of the 2 smaller pas?
Hi Rena – I have not tried either of those pans, so cannot advise. Please let me know if you give them a try!
I made this for the first time yesterday. It turned out GREAT! I followed the recipe exactly. I found that I only needed 2 1/2 large Granny Smith apples to get 4 cups of shredded apples. I didn’t pack the shreds in the cup, though. I made the bread with toasted walnuts. I used Craisins. The bread took about 50 minutes in my oven. All I can say is “Mmm, mmm. mmm!”
The recipe is a huge success at home and also with friends. Love to bake a few loaves and take over to neighbors and friends ❤
Can you substitute apple sauce for the eggs?
Love your recipe and have been making it for a few special occasions…since it is just 2 of us I halve the recipe and it comes ut perfect overtime for either one big loaf or three small mini loafs. I had no green or other sweet/sour apples a few times so I improvised by adding 1 T apple cider vinegar and 1 T of plain full fat yogurt. Comes out really good that way too. Thank you Farmgirl!
So happy to hear this, Keishya – thank YOU!
Delicious will definitely make again. Followed the recipe as written. Don’t think I’ll be freezing the second loaf as planned since the first loaf is almost gone. Great on a snowy day with a cup of tea.
Wonderful! Thanks for letting me know, Clare.
I have this in the oven as I type! It did make 3 8×4 loaves. Can’t wait to eat it!!
Happy New Year.
Barb
Hello,
Would you be able to provide what quantity (in cups) that 4 large apples should yield?
Look forward to using up my bruised apples.
Thanks
Kelly
Hello Kelly – We made this recipe today and measured out the shredded apples. You’ll need 4 cups of shredded apples – I’ve updated the recipe card. Enjoy!
Thank you for this recipe all the way from Nigeria, Africa.
Family approved* Excellent recipe love, love!
This is the first time I have ever reviewed a recipe online. I can’t tell you how many times I have made this during the pandemic. I love that the recipe makes two loaves; one for me and one to share with a neighbor or a friend. It’s wonderful and everyone loves it. Thank you for sharing this.
Delicious! So moist and full of flavor! I pre-soaked the raisins and that added to the moistness.
Was looking for a substitute for Apple’s was getting an abundance lately I always make banana bread in the winter I am now going to make apple bread. You can only store so many apple pies . thank you for taking the time and giving out your recipe.
Hi,
I’ve been looking for an apple bread recipe! Yours sounds so good. But my family is not a fan of raisins or nuts. Can I leave them out?
This recipe is very good! better than the banana bread I make! I changed it a little bit. Instead of 2 tbsp vanilla, I added : 1/2 tbsp Lorann vanilla extract, 1/2 tbsp butter vanilla emulsion from Lorann oils, and 1/2 tbsp buttery sweet dough emulsion from Lorann oils and the flavour is out of the world. Ive had alot of compliments and will make this recipe all year round. Thank you so much for sharing this! its a gem!!!! :)))))))))))
Sooooo good, so easy! Thank you for this great recipe. I substituted some of the white sugar with truvia sweetener and did a combo of a-p flour and white whole wheat flour. A perfect afternoon snack cake. Or warmed with some ice cream would be good too! Great recipe!