There’s something magical about the smell of apple bread baking in the oven—that warm cinnamon scent mixing with sweet, buttery goodness. I still remember the first time I made this recipe with my mom, standing on a stool in her kitchen, carefully folding in chunks of tart Granny Smith apples. That was twenty years ago, and this apple bread still makes me just as happy today. It’s ridiculously easy to throw together (even on busy mornings), and the result is always this incredibly moist, flavorful loaf that disappears way too fast in my house. Whether you’re looking for a cozy breakfast or an afternoon pick-me-up, this apple bread delivers every single time.

Why You’ll Love This Apple Bread

Trust me, this isn’t just any apple bread—it’s the kind that makes people sneak back for second (or third) slices. Here’s why it’s become my go-to recipe:

Unbelievably moist: The diced apples melt into the batter as it bakes, creating little pockets of juicy goodness in every bite.
Pantry-friendly ingredients: No fancy stuff here—just basics like flour, sugar, and eggs you probably already have.
Breakfast hero: Toasted with butter? Heaven. Grabbed as a quick snack? Perfect. Served warm with vanilla ice cream? Now we’re talking dessert.
Your rules: Toss in walnuts, swap in pecans, or add a pinch of cardamom if you’re feeling adventurous—it’s all fair game.

And that cinnamon-nutmeg aroma? It’ll make your kitchen smell like autumn rolled into one cozy loaf.

Apple Bread Ingredients

Gather these simple ingredients—measurements matter here, but don’t stress! Just follow these details for foolproof apple bread every time:

2 cups all-purpose flour (spoon & level it—don’t pack it down!)
1 teaspoon baking soda (check the expiration date—old soda means flat bread)
½ teaspoon salt (balances the sweetness perfectly)
1 teaspoon cinnamon + ½ teaspoon nutmeg (the spice duo that makes it sing)
½ cup unsalted butter, softened (leave it out for 30 minutes—it should dent gently when pressed)
1 cup sugar (pack it lightly into the measuring cup)
2 large eggs, room temp (cold eggs can make the batter seize—just set them in warm water for 5 minutes if you forgot!)
1 teaspoon vanilla extract (the good stuff—imitation just won’t do)
2 cups peeled & diced apples (Granny Smith’s tartness is my secret weapon)
½ cup chopped walnuts (optional, but oh-so-good for crunch)

Ingredient Substitutions & Notes

Baking is flexible—here’s how to tweak this apple bread without messing up the magic:

Apples: Firm varieties (Honeycrisp, Pink Lady) hold their shape. Avoid mushy ones—they’ll turn your bread soggy.
Nuts: Swap walnuts for pecans or almonds, or skip them entirely for allergy-friendly versions.
Sugar: Brown sugar adds caramel depth, but reduce to ¾ cup if you prefer less sweetness.
Gluten-free: Use a 1:1 GF flour blend, but add ½ teaspoon xanthan gum if it’s not included.
Dairy-free: Coconut oil works instead of butter, but chill the batter 10 minutes before baking—it’s runnier!

Pro tip: If your apples are extra juicy, pat them dry with a towel to avoid a wet batter.

How to Make Apple Bread

Okay, let’s get baking! This apple bread comes together in just a few simple steps, but I’ll walk you through each one so you get that perfect, moist loaf every time. The key is taking it slow—no rushing the creaming process, and definitely no overmixing once those apples go in. Ready?

Step 1: Prep Dry Ingredients

First things first: grab a big bowl and whisk together your flour, baking soda, salt, cinnamon, and nutmeg. This isn’t just about combining—you’re making sure those leaveners and spices are evenly distributed. Nobody wants a bite with all the baking soda in one spot! I like to whisk for a good 30 seconds until it’s all one uniform color.

Step 2: Cream Wet Ingredients

Now for the fun part! In another bowl, beat that softened butter and sugar together until it’s light and fluffy—about 2-3 minutes with a hand mixer. This step builds structure, so don’t skimp! Add eggs one at a time, letting each fully incorporate before adding the next. Finally, mix in the vanilla. The batter should look like pale yellow clouds at this point. If it’s still gritty, keep mixing!

Step 3: Combine & Bake

Here’s where gentle hands matter: gradually mix the dry ingredients into the wet, stirring just until combined. Then fold in those beautiful diced apples (and walnuts if using) with a spatula—no vigorous stirring! Pour into your greased loaf pan and smooth the top. Bake at 350°F for 50-60 minutes. You’ll know it’s done when the top is golden brown, the edges pull away slightly, and a toothpick comes out with just a few moist crumbs (not wet batter).

Tips for Perfect Apple Bread

After baking countless loaves (and eating even more!), I’ve learned a few tricks to make sure your apple bread turns out absolutely perfect every single time:

Drain those apples! If your diced apples seem extra juicy, pat them dry with a clean towel. Too much moisture can make the bread dense.
Oven check: Invest in an oven thermometer—I can’t tell you how many times I’ve discovered my oven runs 25°F cooler than it claims!
Cool completely (if you can wait!): Letting the bread cool in the pan for 10 minutes, then on a rack for at least an hour helps the texture set properly.
Slice smart: Use a serrated knife and gentle sawing motion—this prevents squishing those tender apple pieces.
Toast it up: Day-old bread? Slice and toast it lightly—the warmth brings out even more apple flavor!

Follow these simple tips, and you’ll have apple bread that’s bakery-quality every time. Promise!

Storing & Freezing Apple Bread

Now, let’s talk about keeping that delicious apple bread tasting fresh (if it lasts long enough to store!). Here’s the deal:

Room temp storage: Pop it in an airtight container—I use my grandma’s old cake tin—for up to 3 days. The apples keep it moist, but toss in a slice of bread to absorb excess moisture if your kitchen’s humid.
Freezing like a pro: Cool completely, then wrap the whole loaf (or slices) tightly in plastic wrap followed by foil. It’ll keep beautifully for 1 month. Thaw overnight on the counter—no microwave needed!

Bonus tip: Frozen slices toast up wonderfully straight from the freezer for a quick breakfast treat!

Apple Bread FAQs

I get asked these questions all the time about my apple bread recipe—here are the answers straight from my kitchen to yours:

Can I use oil instead of butter?
Absolutely! Swap the butter for ½ cup vegetable or melted coconut oil. The texture will be slightly more tender, and you might need to bake it 5 minutes longer. Just don’t skip the creaming step—beat the oil and sugar well to incorporate air.

Why did my bread sink in the middle?
Oh no! This usually happens if the bread wasn’t fully baked (test multiple spots with a toothpick!) or if you opened the oven door too early. Also check that your baking soda is fresh—old leaveners lose their power.

Can I make this apple bread gluten-free?
You bet! Use a 1:1 gluten-free flour blend (I like Bob’s Red Mill). Add ½ teaspoon xanthan gum if your blend doesn’t include it. The texture will be slightly denser but still delicious.

What’s the best apple variety to use?
I swear by Granny Smith for their tartness and firm texture, but Honeycrisp or Pink Lady work beautifully too. Just avoid mealy apples like Red Delicious—they turn to mush!

Can I add other mix-ins?
Go wild! Toss in ½ cup raisins (plump them in warm water first), swap walnuts for pecans, or add a handful of shredded coconut. Just keep total add-ins to about ¾ cup so the bread bakes evenly.

Nutritional Information

Let’s be real – we’re not eating apple bread because it’s a salad! But if you’re curious about what’s in each delicious slice (and trust me, you’ll want more than one), here’s the scoop based on a standard loaf cut into 10 slices:

Calories: 220 per slice
Sugar: 15g (those apples bring natural sweetness!)
Fat: 9g (that’s the butter doing its magic)
Protein: 3g (from the eggs and nuts)

Remember, these are estimates – your exact numbers might vary slightly depending on apple size or if you add extra walnuts. But honestly? Some things are worth every bite, and this warm, spiced apple bread is absolutely one of them!

Final Thoughts

There you have it—my go-to apple bread recipe that never fails to make my kitchen smell like heaven and my family come running. I’d love to hear how yours turns out! Snap a pic of that golden loaf and tag me, or leave a note below sharing your favorite twist on this classic. Happy baking, friends—now go enjoy that first warm slice!

Moist Apple Bread Recipe with 2 Secret Tips for Perfection

Author: EL GUERTET IMAN
Total Time: 1 hour 10 minutes
Yield: 1 loaf 1x
Diet: Vegetarian

Print Recipe

Description

A moist and flavorful bread made with fresh apples, perfect for breakfast or a snack.

Ingredients

Scale

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup unsalted butter, softened
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
2 cups peeled and diced apples
1/2 cup chopped walnuts (optional)

Instructions

Preheat your oven 350°F (175°C). Grease a 9×5-inch loaf pan.
In a bowl, whisk flour, baking soda, salt, cinnamon, and nutmeg.
In another bowl, cream butter and sugar until light. Beat in eggs one at a time. Add vanilla.
Gradually mix dry ingredients into the wet mixture. Fold in apples and walnuts.
Pour batter into the loaf pan. Bake for 50-60 minutes or until a toothpick comes out clean.
Cool in pan for 10 minutes, then transfer onto a wire rack.

Notes

Store in an airtight container for up 3 days.
Can be frozen for up 1 month.
Use firm apples like Granny Smith or Honeycrisp.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Bread
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 220
Sugar: 15g
Sodium: 180mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 2g
Protein: 3g
Cholesterol: 45mg

Keywords: apple bread, easy apple bread, homemade bread, apple recipe