It’s time to make this moist and flavorful Cinnamon Apple Bread. Packed with shredded apples and unsweetened applesauce + the just right amount of cinnamon, nutmeg and ginger.
It’s Apple Season!
It’s finally here! The days of apple picking with your loved ones, and always having bags of fresh apples on hand. Now comes the time to decide what to do with all these apples.
Of course, we’ll be making apple crisps, apple muffins, and apple granola, but you’ll also find us whipping up AT LEAST a loaf a week of this delicious apple bread.
why you’ll love it!
Packed with clean ingredients
Uses FRESH shredded apples + applesauce
Easy peasy to make + the kids will love it!
Cinnamon Apple Bread Ingredients
- Shredded apples
- White whole wheat flour
- Light brown sugar
- Ground cinnamon
- Ground ginger
- Ground nutmeg
- Baking soda
- Maple syrup
- Unsweetened applesauce
- Plain unsweetened almond milk
- Vanilla extract
- Melted coconut oil
Easy Ingredient Swaps
Light brown sugar –> coconut sugar
Plain unsweetened almond milk –> any unflavored milk
White whole wheat flour –> all-purpose flour
Which Apples 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.
Why Use Shredded Apples?
This is our #1 way to use apples in recipes like this bread! It’s not too chunky that you’re noticing a mushy apple in every bite, but still gets that delicious apple flavor completely immersed in every bite of this delicious apple bread.
We use a course grater as this will give you a true shredded apple instead of more of a course puree you’d get from a fine grater.
Apple Bread Baking Tips
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.
Let cool completely: 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!
Store apple bread in an air-tight container or gallon-size Ziploc with a piece of paper towel on the bottom to soak up the moisture. Store at room temperature on the counter top for up to 3 days or in the fridge for up to 5.
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.
Toppings for Apple Bread
A slice of this apple bread is entirely moist enough to enjoy on its own, but if you’re looking to jazz it up a bit, it’s also delicious spread with the following:
- Peanut butter
- Apple jam
- Cream cheese
Easy Cinnamon Apple Bread
- 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
- 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
- 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 cocont oil into the batter.
- Pour 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 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!
I’ve made this twice now. I’m 23 weeks pregnant and craving apples all the time. It hit the spot! It was really easy to make. It’s moist, but not too moist. I added walnuts and, upon the first bite, immediately wished I had added raisins as well. Next time!
amazing recipe i love it thanks for it
This looks yummy! will try this out this weekend.
Really flavoursome and moist, perfect easy breakfast with nut butter and a cup of tea. Nice quickly heated in the toaster. I used leftover apple butter instead of applesauce which made it really tasty. It overflowed the tin a bit but maybe my tin was a bit too small!
My favorite bread!!
Made this bread into muffins and wow, the flavor and texture is perfect! I’m gluten free so I made it with Bob’s red mill 1-1 flour and it worked perfectly. I also added walnuts to the batter and would highly recommend:)
I’m sorry, I know this is supposed to be a review section specifically and I haven’t made this yet, but I didn’t know how else to have this question answered for me: Generally how many apples would you say this probably takes normally? Obviously not all apples are the same size but lie roughly on average how many apples would you say it takes? I’m thinking of using gala apples when I make it.
I would say no more than 2 large!
SO GOOD!! Literally took two bites and had to leave a review. The right amount of apple flavor, not too sweet and so moist! Love all of your recipes!
This is the best bread! SO MOIST!
This bread is an amazing treat and perfect to have in the freezer for those busy weeks. We LOVE IT!
Keep up the good work girls. Love everything I’ve ever tried so far. And you are all so darn sweet.
Baked this recipe last night, I havent tasted , my husband described on phone to me as it being moist and very tasty!!
Need I say more?..🙂..btw I used 1flax egg and an egg.
This is delicious! Tastes like fall. Very moist. I doubled the recipe. I actually went back to check all the ingredients because the batter was so wet that I thought I must’ve added too much of something and was contemplating adding more flour but realized I actually hadn’t doubled the applesauce so I was under on wet ingredients. Given how liquid the batter was I didn’t add the additional apple sauce. It turned out great! Is the batter supposed to be really liquid? Maybe so—wasn’t dry like so many quickbreads I make w wheat flour.
so moist and flavourful! mind completely blown!
Apple bread is a bread I haven’t had in almost forever! Maybe not even a mainly apple bread–I’ve had zucchini bread with some apples or even pumpkin bread with apples too. I have to try this bread out and make it vegan-friendly with flax eggs or a vegan egg replacer. YUM!
Hi, would a gluten-free, all-purpose flour blend work in place of the whole wheat flour, one-to-one? Thanks.
I haven’t tried it, but that’s exactly what I would use to make it gluten free!
This recipe caught my eyes because of the cinnamon and apple. Growing up, I loved eating cinnamon apple bread so I was delighted to make a childhood favorite of mine!
Apple bread? With cinnamon. So much healthy stuff prepared in a healthy way😍 never have I ever eaten bread in this way. Thank you for sharing
Any substitutions to make this GF? It looks so yummy!
Can you use flax eggs in this recipe to make it vegan?