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.
Can this be made in mini loaf pans as gifts? How long would you let them bake.
I got 4 mini loaves. I checked them at 25 minutes but they weren’t done. Added another 20 minutes and then let them cool in the pan 5 minutes before removing to a cooling rack.
Every oven is different so check on them periodically so they aren’t overdone.
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. I will make it again but cut back on the sugar by at least a third. 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.
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!!
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 . Wonderful bread, so moist and tasty. I got three 8 x4 loaves and delivered two to the neighbors.
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 recipe
Hi,
I followed as per your instructions, the measurements & ingredients.
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. Yum
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! We gobbled it up with coffee and as snacks.