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.
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