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Move over zucchini bread—there’s a new loaf in town! This homemade apple bread is moist, full of cozy cinnamon flavor, and surprisingly easy to make. No peeling required (skins add flavor and color), and the secret ingredient—apple butter—deepens the apple flavor while keeping the bread extra tender.
Perfect for breakfast, lunchbox treats, or afternoon snacks, this recipe makes two loaves—one to enjoy right away and one to freeze for later. A slice warmed with butter is pure autumn comfort food.
Why You’ll Love This Apple Bread
- No peeling apples: Just shred them, skins and all.
- Secret ingredient: Apple butter adds rich flavor and moisture.
- Freezer-friendly: Make two loaves, save one for later.
- Versatile: Works in loaf pans, muffin tins, or even a bundt pan.
- Kid-approved: Sweet, soft, and perfect with cream cheese or butter.
Apple Bread
Move over zucchini bread—there’s a new loaf in town! This homemade apple bread is moist, full of cozy cinnamon flavor, and surprisingly easy to make.
Ingredients
- 5 apples, shredded
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon ground cinnamon
- 1 teaspoon salt
- 3 eggs, beaten
- 1 cup granulated sugar
- 1 8.5-ounce jar of apple butter
- 1 cups canola oil
- 1 tablespoon vanilla extract
Instructions
- Preheat oven to 325°F. Grease 2 large loaf pans with butter or non-stick spray.
- In a large bowl, whisk flour, cinnamon, baking soda, baking powder, and salt. Make a well in the center.
- In another bowl, whisk eggs and oil until creamy. Add sugar and vanilla; beat 1–2 minutes with a hand mixer.
- Add wet mixture to dry and mix 1 minute. Add apple butter and mix until just combined (batter will be thick).
- Fold in shredded apples; batter will loosen slightly.
- Divide between pans, filling halfway. Bake ~60 minutes, or until tops spring back and a toothpick comes out clean.
- Cool 15 minutes in pans, then transfer to wire racks.
Notes
Try different pans: muffins, bundt, or cake pans. For freezing, wrap loaves tightly in plastic wrap and seal in freezer bags.
Nutrition Information:
Yield: 2 Serving Size: 1 Amount Per Serving: Calories: 2639Total Fat: 119gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 105gCholesterol: 279mgSodium: 2068mgCarbohydrates: 368gFiber: 20gSugar: 196gProtein: 31gNutrition information is automatically calculated by a third-party tool and is an estimate only. Exact values may vary based on the specific ingredients and brands used. Please consult a registered dietitian or nutritionist for precise information if needed.
Tips for the Best Apple Bread
- Use tart + sweet apples: A mix (like Granny Smith + Gala) gives the best flavor.
- Don’t overmix: Mix until just combined for a tender crumb.
- Bake until just done: Start checking at 55 minutes—slightly underbaked is better than dry.
- Get creative with pans: Muffins, tube pans, or cake pans work too.
Storage & Freezing
- Counter: Store covered 2–3 days.
- Fridge: Up to 1 week.
- Freezer: Wrap tightly and freeze up to 3 months.
FAQs
Yes—sub applesauce, though the flavor won’t be as rich.
Granny Smith, Honeycrisp, or a mix of sweet + tart apples.
Yes—bake at 325°F for 20–25 minutes.
📌 Save This Recipe for Later!
Love this cozy loaf? Don’t forget to save it to Pinterest so you can bake it again and again.
Click the image below to Pin it!
