I love quick bread, and this apple bread has quickly become one of my favorites! I stir fresh apples into the batter, giving the bread the most delicious apple flavor. This apple bread tastes great on day one, but if you can wait, it’s even better over the next few days! For more incredible quick breads, try my favorite banana bread and this easy pumpkin bread with chocolate!
Key Ingredients
Apples: I use about 1 pound of apples for this bread, which means 2 large or 3 medium. You can use your favorite apples. My favorites are Granny Smith (classic baking apple), Pink Lady, and Honeycrisp. All three hold up well in the oven. I use the same apples when making apple pie, apple crisp, and my favorite homemade applesauce. Flour: I use all-purpose flour in this quick bread. Whole wheat should work, but it may be more dense. Sugar: I use granulated and brown sugar. The combination makes the apple bread moist and flavorful with a nice golden top. Cinnamon and Spices: I use a generous amount of ground cinnamon for this apple bread, ground ginger, nutmeg, and salt. Oil: Vegetable oil, avocado oil, grapeseed oil, and even lighter-flavored olive oil will work in this recipe. Eggs: We use two eggs in the bread (just like when we make banana bread). They add structure, flavor, and a dense, moist crumb to the inside of the bread. Flax eggs should work, but I have yet to test it myself. Baking Powder and Baking Soda: This bread has a lot of apples, so it needs both baking soda and baking powder to help it rise in the oven. Vanilla: I love a hint of vanilla in this quick bread, and sometimes I add some almond extract, too. Combining vanilla and almond extract makes the bread taste and smell sweeter and more aromatic. Nuts: These are optional but add a nice texture to the apple bread. I used a combination of pecans and walnuts in the photos, but use what you have on hand.
How to Make Apple Bread
You don’t need any fancy equipment to make this easy apple bread. You’ll start by letting grated apples sit with the sugar, salt, and spices. As the apples sit, the sugar and salt help them release their delicious liquid (I use this same method when making our favorite apple pie). This liquid is then mixed with the remaining ingredients to make a flavorful, moist bread. After 10 to 15 minutes, stir the remaining ingredients, pour the batter into a loaf pan, and bake. When the bread is done, let it cool completely. I know this is hard (I struggle with it every darn time I make it), but letting the bread cool all the way allows the bread to finish baking inside and prevents the middle from being too moist and gummy. This apple bread tastes amazing the day you make it, but if you can wait a day, it tastes even better after a night on the counter. I usually keep it there (covered or in an airtight container) for 4 days. If it is any longer, I prefer to freeze it for another day. A note on pan size: We use an 8 1/2-inch by 4 1/2-inch loaf pan; if you only have a 9-inch by 5-inch pan, check for doneness 5 to 10 minutes earlier. 2 tablespoons (25g) granulated sugar 1/2 cup (100g) brown sugar 1/4 teaspoon fine sea salt 1 ¼ teaspoons ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon freshly grated nutmeg 1 ½ cups (190g) all-purpose flour 1 ½ teaspoons baking powder, see tips 1/2 teaspoon baking soda 1/4 cup neutral oil like vegetable oil or grape seed oil 2 large eggs, lightly beaten 1 teaspoon pure vanilla extract 1/4 teaspoon almond extract, optional 2/3 cup (85g) nuts, chopped, optional 2Peel and core the apples, then grate them using a box grater. Add the shredded apples to a large bowl. 3Add the granulated sugar, brown sugar, salt, cinnamon, ginger, and nutmeg to the apples and mix well. Set the bowl aside for 10 to 15 minutes. As they sit, the apples will release quite a bit of liquid. 4Prepare the dry ingredients while the apples sit with the sugar and spices. Whisk or sift the flour, baking powder, and baking soda in a medium bowl. 5When the apples are ready, stir in the oil, beaten eggs, vanilla, and almond extract. 6Use a large rubber spatula to scrape the sides and bottom of the bowl, then add the dry ingredients in three parts, stirring gently until they disappear and the batter is smooth. 7Fold in the nuts, if using. 8Pour batter into the pan and smooth the top. 9Bake for 55 to 75 minutes, or until a knife inserted into the center of the bread comes out clean. Check the bread after 30 minutes and loosely cover it with aluminum foil if it’s browning too quickly. 10Once the bread is done, transfer it (still in the pan) to a wire rack to cool for 5 minutes. Then, remove the bread from the pan and place it on the rack. Let it cool completely before slicing.
