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.
i was skeptical about the amount of sugar but decided to stick to the recipe. it’s way too sweet for my taste, i think halving sugar would be perfect (i used apples similar to honeycrisp). aside from that it’s a beautiful loaf and the texture is great! i’m excited to play around with unsweetened things i can pair it with (i think some ricotta could be great, or a plain whipped cream or yogurt)
This bread has good apple flavor but it is too sweet. Â I will make it again but cut back on the sugar by at least a third. Â The raisins add additional sweetness.
 Recipe said to bake for 55 minutes.  I checked the loaves  at 45 minutes and they were almost OVERbaked.  Next time I will bake them a bit less. Â
Otherwise this recipe is a keeper.
Our new favorite apple bread. Love it , but so hard to get one to the freezer. :). Wonder if I can substitute blue berries??
I didn’t have the apples listed on the recipe so I used some small sweet red apples. They were very juicy and I guessed how much liquid should be in it. The bread was delicious and my family wanted me to make it again.
I have made this bread 4 different ways this week after a nice Granny Smith and Pink Lady harvest, and it is my absolute new favorite! I have 6 loaves in the freezer so far for breakfasts this winter!!Â
I ended up getting so many comments on this apple bread! I used an assortment of apples from apple picking this fall and grated them all up (I might try putting them in a food processor next time). I skipped the nuts and raisins since we weren’t keen on them. Both loaves gave out moist and delicious with a great apple spice taste. I shared gem with extended family and everyone loved it! Definitely saving this recipe for future use.
I made this today . Â Wonderful bread, so moist and tasty. Â I got three 8 x4 loaves and delivered two to the neighbors.
I didn’t read all of the reviews, but I seem to be the only one who didn’t love this. Believe me I like things sweet, but this was too sweet.Also, I love cinnamon, but that was a lot! The grated apples were lost in a loaf of dry bread. I like to bite into juicy little chunks of apple but they were non existent. I feel like it needed more oil. I spread some butter on to add some moisture. I left the raisins and nuts out only b/c I didn’t have any on hand.
Made this recipe yesterday and it is absolutely delicious. Will keep it as the apple bread to make. Shredding and letting the apple/sugar combo sit makes all the difference! Thank you for your recipe.
This was easy and excellent. I substituted King Arthur Gluten Free flour, but otherwise made it as written.
OMG the best most moist apple bread recipe!!!!!! I used toasted sliced almonds, dates, and a dash of almond extract. It wasn’t even out of the oven 10/minutes when I had to try a slice. Perfect! Thank you! Now I have to follow for your other amazing recipes!
I made 1/2 the recipe and added Carmel instead of nuts and raisin it made such a moist and Carmel apple taste. Thank you for the recipeÂ
Hi,Â
I followed as per your instructions,  the  measurements & ingredients.Â
The taste was perfect but the bottom was burned & broken down.
What seems to be the problem ?
Thank you for sharing your recipe, I’ve made this apple bread twice and it comes out perfect every time, everyone loves it. I make one with nuts and one without for people who can’t or don’t want. You can make this the next day with a french bread batter and top with some saute apples in brown sugar and nuts and cream.
I subbed in maple syrup in place of the sugar, it came out so moist and flavorful. Thank you!
Can I use almond or coconut flour?
This recipe was very easy to follow.  I’ve never shredded apples before it just gave the bread a perfect texture and so moist.  I will definitely make it again the only change I might make us add more walnuts.  YumÂ
Two thumbs up recipe! My house was smelling like fall. For those who are interested in egg substitutes, I successfully used Bob’s Red Mill gluten-free egg replacer in place of eggs. Other than that followed it to the T!
This recipe is the bomb! Made it, shared the final product and all my friends want the recipe Thank you for sharing with us!
Thank you for this wonderful recipe! This was a big apple year, so it was great to use tree apples (paradise) in this moist, satisfying bread! Â We gobbled it up with coffee and as snacks. Â