Apple Cinnamon Bread

dfDairy-FreevVegetarian

By Emily Richter

5 from 11 votes

Published 9/13/2023 • Updated 10/30/2023

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Made with fresh shredded apples, unsweetened applesauce, and the perfect blend of cinnamon, ginger, and nutmeg, this apple cinnamon bread is moist, flavorful, and easy to make.

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Is there anything better than a cup of coffee and a big fat slice of apple cinnamon bread? Trust me, as someone who’s tested countless recipes, this loaf stands out for its delightful balance of sweetness and spice.

Our recipe is made with simple, nutritious ingredients and is sweetened with both brown sugar and maple syrup. The secret? Make sure to coarsely grate your apples instead of diced of finely grated for the perfect texture and flavor.

What You Need for Apple Cinnamon Bread

• Dry Ingredients: Shredded apples, white whole wheat flour, light brown sugar, ground cinnamon, ground ginger, ground nutmeg, baking soda.
• Wet Ingredients: Eggs, maple syrup, unsweetened applesauce, plain unsweetened almond milk, vanilla extract, melted coconut oil.

What apple are best for baking?

Fuji apples and Gala apples both are delicious in this apple bread! If you prefer a tarter apple, go for it! If you’re a sweet apple fan, you can absolutely go that route for this apple bread as well.

Here in Minnesota, we’re BIG fans of the Honey Crisp apple, which was invented at the University of Minnesota. It’s a great combination of sweet and tart, and holds up nicely when baked.

Variations and Substitutions

Light brown sugar –> coconut sugar

Plain unsweetened almond milk –> any unflavored milk

White whole wheat flour –> all-purpose flour

Spices –> apple pie spice, chai spice, or pumpkin pie spice

You can also add your favorite add-ins to this bread such as chocolate chips, nuts, or seeds. This batter would also be wonderful baked as muffins. Simply fill your muffin tin 3/4 of the way full and bake at 350ºF for 20-25 minutes.

Storage

Keep your Apple Cinnamon Bread in an air-tight container with a paper towel at the bottom to soak up any excess moisture. Store at room temperature for up to 3 days or in the fridge for up to 5 days. For freezing, wrap it tightly in plastic wrap and tin foil, and it’ll last for up to 3 months.

Can you freeze cinnamon apple bread?

To freeze your apple bread, first let cool completely. Then, tightly wrap it in a piece of plastic wrap and then once more with a piece of tin foil. Remove as much air from around the bread as possible. Write the name of the recipe and the date. This bread will last in the freezer for up to 3 months.

To thaw frozen apple bread, remove from freezer and let sit at room temperature on the counter top until fully thawed. Do not refreeze once thawed.

Serving Suggestions

While this bread is scrumptious on its own (+ served with a chai tea latte), feel free to kick it up a notch. Try it with:

• Butter or Ghee
• Peanut Butter
• Honey or Apple Jam
• Cream Cheese

5 from 11 votes

Easy Cinnamon Apple Bread

It's apple season! Which means it's time to make this moist and flavorful Cinnamon Apple Bread. Packed with shredded apples and unsweetened applesauce, this healthy apple bread is something your whole family will enjoy!

By: Emily Richter

Prep: 10 minutes mins

Cook: 1 hour hr

Total: 1 hour hr 10 minutes mins

Servings: 8

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Ingredients 

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Dry

• ▢ 1 cup shredded apples
• ▢ 1.5 cups white whole wheat flour
• ▢ ½ cup light brown sugar, or coconut sugar
• ▢ 1 teaspoon ground cinnamon
• ▢ 1/4 teaspoon ground ginger
• ▢ 1/4 teaspoon ground nutmeg
• ▢ 1 teaspoon baking soda

Wet

• ▢ 2 large eggs
• ▢ 1/2 cup maple syrup
• ▢ 1 cup unsweetened applesauce
• ▢ 1/2 cup plain unsweetened almond milk
• ▢ 1 teaspoon vanilla extract
• ▢ 2 tablespoons melted coconut oil

Instructions 

• Preheat oven to 350ºF and spray a loaf pan with nonstick cooking spray.
• In a medium size bowl, mix together all of the dry ingredients until they are combined. Set aside.
  
• In a seperate bowl, mix all of the wet ingredients together (except for the coconut oil).
• Slowly add dry ingredients to wet ingredients and mix until smooth. Finally, fold the melted coconut oil into the batter.
• Transfer batter into bread pan and top with oats or nuts (we used oats). Bake for 40 minutes and then cover the bread with tin foil. Place the bread back into the oven and bake for another 20 minutes.
• Remove from the oven and let cool for at least 30 minutes and enjoy!
  

Tips & Notes

• Don’t over mix: When in doubt, do NOT over-mix the batter. If you do so, you risk over-whipping the eggs, which will leave you with a flat loaf.
• This is probably our #1 tip for preventing a bread flop. I’m speaking from experience here when I say let the bread cool completely before slicing! The bread continues to bake as it cools and if you cut it too soon it may fall apart or seem uncooked.
• Use a toothpick to test doneness: There is nothing worse than over or under-cooking your pumpkin bread. So? Make sure to use a toothpick to test the doneness before removing it from the oven. Stick your toothpick in the middle of the bread and press it halfway down. If it comes out clean, you know it’s done!

Watch It

Nutrition

Calories: 283 kcal, Carbohydrates: 43 g, Protein: 5 g, Fat: 5 g, Fiber: 3 g, Sugar: 28 g

Nutrition information is automatically calculated, so should only be used as an approximation.

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