The Best Apple Bread (+Video)
Apple Pie Bread is a homemade, sweet and moist dessert bread that has a layer of yummy brown sugar with chunks of fresh apples.
AN APPLE PIE INSPIRED BREAD RECIPE
This Apple Pie Bread is AMAZING! After you make it the first time, you are gonna be hooked (so consider yourself warned.) It’s a simple homemade sweet bread filled with a layer of cinnamon sugar and fresh apples and topped with more cinnamon sugar and apples. The fresh apples combined with the sweet bread almost makes it taste like cake that is shaped into bread form.
TIPS FOR MAKING APPLE BREAD:
- Feel free to use your favorite apples in this. I am using a couple of Rome apples. They are great for baking since they are slightly sweet and tart. But these aren’t always available at the store so a good substitute might be a Gala apple or even Golden Delicious or Granny Smith varieties.
- You can switch out the apples in this recipe for pears or even peaches.
- Light brown sugar or dark brown sugar can be used. Dark brown sugar just contains a bit more molasses than light brown sugar.
- Allow the bread to cool completely before slicing. It cuts easier when it is cooled. However, if you can’t wait – then dig into it warm, it may just be a bit more crumbly.
- If you want to make your apple bread more flavorful, you can add chopped nuts, raisins, or dried cranberries to the batter.
- To keep your apple bread moist, store it in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
FREQUENTLY ASKED QUESTIONS:
Oven times do vary with baked goods. The factor depends on many things like if you have an electric, gas or convection oven. It also changes depending if you use a metal pan versus ceramic or Pyrex. It also varies depending on which oven rack you use. A toothpick inserted should not have any wet batter on it. Start with the lowest baking time and go up from there. Use your best judgement based on your own personal knowledge of your particular oven.
Yes, you can freeze apple bread for up to 2 months. Wrap it tightly in plastic wrap then aluminum foil, and place it in a freezer-safe bag or container.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- brown sugar
- ground cinnamon
- sugar
- salted butter
- eggs
- vanilla extract
- all-purpose flour
- baking powder
- milk
- chopped apples
HOW TO MAKE APPLE BREAD:
Preheat oven to 350F degrees. Spray a large loaf pan (about 9×5-inch) with nonstick cooking spray (I like the kind with flour in it – like Baker’s Joy.) In a bowl, mix together brown sugar and cinnamon. Set aside.
Using a stand mixer (or in a large bowl with an electric mixer), mix together sugar and butter until smooth. Mix in eggs and vanilla extract until fully combined. Finally, stir in flour and baking powder and milk. Mix until combined. Pour half the batter into prepared loaf pan. Cover batter with half the diced apples. Press the apples down slightly into the batter.
Sprinkle the apples with half the cinnamon sugar mixture.
Pour the remaining batter over the apple layer.
Top with remaining diced apples (again, pushing the apples gently into the batter.)
Sprinkle the remaining cinnamon sugar mixture on top.
Bake for about 50-60 minutes (until a toothpick inserted comes out clean.) Allow to cool completely before removing from baking pan.
CRAVING MORE RECIPES?
Originally published: October 2016
Updated & republished: August 2020
The Best Apple Bread (+Video)
Ingredients
- ½ cup packed light brown sugar
- 1 ½ teaspoons cinnamon
- ⅔ cup sugar
- ½ cup salted butter (1 stick), softened to room temperature
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 ½ cups all-purpose flour
- 1 ½ teaspoon baking powder
- ½ cup milk
- 1 ¼ cup peeled and chopped apples (into 2-inch chunks) about 2 small apples (Fuji or Granny Smith)
Instructions
- Preheat oven to 350F degrees. Spray a large loaf pan (about a 9×5-inch) with nonstick cooking spray (I like the kind with flour in it – like Baker's Joy.)
- In a bowl, mix together 1/2 cup packed light brown sugar and 1 1/2 teaspoons cinnamon. Set aside.
- Using a stand mixer (or in a large bowl with an electric mixer), mix together 2/3 cup sugar and 1/2 cup salted butter (1 stick), softened to room temperature until smooth.
- Stir in 2 large eggs and 2 teaspoons vanilla extract until fully combined.
- Finally, stir in 1 1/2 cups all-purpose flour, 1 1/2 teaspoon baking powder and 1/2 cup milk. Mix until combined.
- Pour half the batter into prepared loaf pan.
- Cover batter with half the 1 1/4 cup peeled and chopped apples (into 2-inch chunks) diced apples. Press the apples down slightly into the batter.
- Sprinkle the apples with half the cinnamon sugar mixture.
- Pour the remaining batter over the apple layer.
- Top with remaining diced apples (again, pushing the apples gently into the batter.)
- Sprinkle the remaining cinnamon sugar mixture on top.
- Bake for about 50-60 minutes (until a toothpick inserted comes out clean.) Allow to cool completely before removing from baking pan.
Video
Notes
- Please note, oven times do vary with baked goods. The factor depends on many things like if you have an electric, gas or convection oven. It also changes depending if you use a metal pan versus ceramic or Pyrex. It also varies depending on which oven rack you use. A toothpick inserted should not have any wet batter on it. Start with the lowest baking time and go up from there. Use your best judgement based on your own personal knowledge of your particular oven.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
I made this today but cut the sugar topping in 1/2. I added chopped walnuts to the apples. I also used fat-free half and half instead of milk. This bread is amazing. I am adding it to my favorites.
I made this bread yesterday for my family, they loved it. The only addition I made was adding a drizzle of powdered sugar and milk to the top. Extremely yummy!
So good! The whole family loves this bread!!
Just made this and it’s so good!!! Thanks for the recipe! I’ll defin make this again!
This is a great recipe! Not too sweet. My guests gave it a thumbs up as well. Definitely will make again!
Thanks so much Lorie!
This recipe ROCKS!!! I ADDED BANANAS THIS TIME JUST A LITTLE BOOST
Great idea Colleen! Love it!! Thanks so much!
What about adding apple crown royal to this? How much would you recommend?
Hi Tina! Sounds good to me. Honestly though, I don’t drink liquor much so I am not familiar with apple crown royal so I honestly couldn’t say how much to add. Perhaps a tablespoon or two?
This was delicious!! Used a few extra apples, and subbed half of the milk with buttermilk. We all loved it!
Sounds perfect! Thanks so much Suzanne!
This is super good! My husband just LOVES fresh apples in just about anything dessert.
I love this recipe. I made it as-is the first time and it was really easy to make and delish. Next time I made it I added a touch of salt, doubled the apples, and added chopped pecans. I love nuts on my desserts so that made it even better! Thanks for the awesome recipe!
I like your revisions to this recipe. I love pecans in everything and I always use more apples than it calls for. Thanks for sharing this.
I just tried this recipe. I tripled it as I had lots of apples, using three different types. Because I prefer coconut milk, I used that instead. Just as I was about to begin I realized I did not have butter so used Imperial Margarine.
OMG! It was spectacular. My husband is enjoying it with his evening tea. You want to just keep on eating.
I also have a great deal of mangoes, & pineapples, so will see how it works with this recipe.
Omg! I just made this and it smells and it’s amazing. My family loved it.I will definitely do this one again. Thank u
Have you ever tried to freeze this bread?
Can you freeze this? I would love to make this for my Bunco ladies next month.
Hi Margie – I don’t see why not!
Looking forward to trying this recipe, sounds yummy!!
Do you use dark brown sugar or light brown or does it matter?
I am all over this! Yum!
Just made it, thanks for the recipe, it tastes really good!
Just took it out of oven. Smells so good can’t wait to try it.
Hope it was a big hit!
Hi Brandie- This looks delish! Do you use salted or unsalted butter in the recipe?
Thx!
Lori always use unsalted butter unless it’s stated otherwise.
Recipe says salted butter
My husband keeps asking for cranberries. Is this a recipe I can add a few cranberries along with the apples?
Hi,
I am so excited to make this today 🙂
I have 2 questions, do you peel the apples first and also, do you need to make any adjustments for high altitude?
Thank you very much
The recipe says…….PEELED AND FINELY CHOPPED apples. . .
My church has a Harvest Festival in 3 weeks. I’m going to make some loaves of this to take for the ‘baking table.’
Sounds and looks super delish !!!
If you are at altitude I would definitely adjust the recipe. I live at 8,600 ft and ALWAYS make the adjustment! I have a local cookbook that recommends the following if you live in the higher elevations.
BASIC ADJUSTMENTS FOR HIGH ALTITUDE BAKING:
If you need to modify a recipe make your adjustment one at a time.
*Increased altitude causes a decrease in air pressure which causes the gases released by the leavening agents in your breads and cakes to expand faster… making the baked goods rise faster (often rising… and then falling).
To reduce baking powder… For each teaspoon decrease 1/8 to 1/4 teaspoon at 6,000ft… and 1/4 teaspoon at 7,000ft or higher.
TO REDUCE SUGAR… For each cup decrease up to 2Tablespoons at 6,000ft… and 1-3Tablespoons at 7,000ft or higher.
TO INCREASE LIQUID… For each cup add 2-4Tablespoons at 6,000ft…and 3-4 Tablespoons at 7,00ft or higher.
TRY INCREASING BAKING TEMPERATURE 15-20 degrees.
BAKING TIME MAY NEED TO BE REDUCED by about 20% to prevent over baking.
Delicious! I used McIntosh apples since they are my go to baking apples and this turned out wonderful. I used vanilla paste instead of extract and I think it added to the batter. The bread itself is light and not dense with a little sweetness. My husband can’t stop eating it! Thank you Brandie for a keeper,
Sounds delicious Kim! Glad you AND hubby are enjoying it!
Could you use a sugar substitute in place of white sugar? Sounds great!
I have never made this one with a sugar substitute. If you try it, please make sure you come back and let us know how it turned out for you.
I made it today with 1/2 replacements for white and brown sugar. I also used 1/4 cup applesauce with 1/4 cup butter. It’s pretty darn good. Probably the best I have ever made
Came across this recipe yesterday and it sounded so good, I just had to try it today. It smelled so good baking that my mouth was watering.. It was every bit as delicious as it smelled. Thanks for sharing, I’ll be making this again.
It is some kind of good Jennifer! Glad you enjoyed it!
What size pan did you use? Can’t wait to try this recipe!
I used just a standard size loaf pan 9 x 5. Hope that helps.
Looking forward to trying this. It sounds delicious.
Hope you love it Glenda!