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 left out the nuts and raisins and added some frozen cherries , chopped. Had only a 9*13 and a 5*9. I doubled the recipe and adjusted baking time for each.
I have made several of these applebread recipes. This is the best. It smells so good. This will be my go to recipe. I cooked it for 48 mins. It was perfect.
Has anyone used a bundt pan for this?
Thanks!
This is such a nice flavor. I love the nuts and Craisins in it. I had to make one for my daughter without the craisins but it was still very good. I will add this to my “keepers”. I was going to upload a picture but we ate it too fast. I’ll be making this again soon while apples are still in season.
Easy to make and very delicious. I added the nuts in it and really enjoy the extra texture in it and slight nutty taste.
How can I defrost and ice this loaf
Can this bread be frozen for a week then taken out and drizzled with icing before use?
Hey do I have to defrost in the fridge or can I defrost on the counter for 12 hours and serve?
Can you substitute flour for glutton free flour ??
This bread is easy to make, it’s moist, and of course delicious!
I had no problems with any of it. No problems with it sticking to the pan. I have made this twice now.
I used mini loaf pans. Each batch made 7 mini pans.
I cut the time down to about 25-30 minutes because the pans are smaller. Just keep an eye on the loaves and do the toothpick check until they are perfect.
I made some with raisins and some without.
Would be super could with some blueberries I bet!
You can omit the raisins, change nothing else, and the bread comes out just the same.
We are super thrilled with this one.
I had so many apples I didn’t know what to do with them! I made this recipe first with dates and pecans! Then cranberries and almonds! Everybody loves it! I am planning to make a bunch of smaller loaves for Christmas gifts… maybe with some mixed peel! Thank you so much for sharing this wonderful easy recipe!
I know it says 4 large apples, but can you tell me how many cups of shredded apples that equals?
Four cups of shredded apples
I was gifted about a half ton of apples last week.
I’ve been dubious to make apple bread bc of the chunks factor. Then I found you- why didn’t I ever consider shredded?
I actually made a dent in the apple hoard.
Also, it’s delightful.
Love it, so moist. Easy to make. I halved the recipe and it turned out so good. Will make again.
Can you put some cinnamon sugar on the top?
Sure, that’d be great!
Yes I did n the first time I use the greater instead of chopping up the apples into little pieces and it was so much more tastier it was so good I’m making more this week. I think I’m hooked
Oops at first all I had was the ingredients. I chopped the apple the bread came out like a pan of apple crisp. Oh well it is awesome
I made this this afternoon. I was a little concerned about the water content from shredding the apples but when I added the flower mixture to the apples the batter seemed to be about right. I actually baked this for about an hour instead of 55 minutes. I’m always concerned that the middle won’t bake completely thru. But it turned out perfect!
Can I shred my apples and freeze them to be used at a later time to make this bread?
I made this bread and OMG WOW!!! I’m getting ready to make more, thanks for posting this yummy recipe