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.
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.
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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
Easy Cinnamon Apple Bread
Ingredients
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!
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?