This tasty Apple Bread loaf is a sweet quick bread made from fresh juicy apples, apple cider and Fall warming spices, like cinnamon and nutmeg. Use your favorite apples picked from the orchard for a customized flavor and enjoy your apple bread with a warm cup of homemade apple cider on cool Fall morning.
Apple Bread is a great bread to make at the height of Fall, when fresh picked apples are in abundance, the weather starts to turn cool, and the leaves begin to change color. It's a great choice for breakfast, snacking and dessert, along with other autumn baked goods like pumpkin bread, cinnamon raisin bread and cranberry bread.
This apple bread recipe is made with fresh chopped apples and tangy apple cider. It's moistened with milk, honey, and olive oil to give it a slightly healthier nutrition profile when compared to those made with processed white sugar and butter.
The outcome is a super moist and delicious loaf that is lovely on a cool morning or evening with a hot cup of coffee, tea or homemade cider or a healthy and hearty dessert bread during the holidays. You can also make it using your breadmaker to make it extra easy and hands-off.
- Fresh apples: use apples that are both sweet and tart and stand up well in baking, like gala apples, granny smith apples and fuji apples (see below for more apple recommendations).
- Apple cider: fresh pressed, natural apple cider gives the best flavor. Homemade apple cider is my favorite choice!
- Honey: organic or local honey will ensure that you are using the best quality and flavorful honey and not the sugar-filled stuff often found in the grocery store.
- Extracts: I use equal parts vanilla extract and cinnamon extract. You can use only vanilla extract if you can't access cinnamon extract.
- Milk: whole milk, buttermilk, or a non-dairy milk alternative.
- Olive oil: I use olive oil in most of my breads to cut down on fat and calories, but you can use an equal amount of butter if you're not concerned about that.
- Spices: cinnamon and nutmeg. You can also add a dash of allspice if you'd like. This combination makes a great apple pie spice, but you can also use store bought apple pie spice.
- Bread flour: or all-purpose flour.
- Eggs: to keep it egg free, use flax eggs for your binder.
*This recipe does not contain yeast because it is not a rising yeast bread. This recipe makes a quick bread, which does not use yeast. My apple bread will produce a batter rather than a dough before being cooked.
STEP 1: In a large mixing bowl combine ½ cup milk, ½ cup apple cider, ¼ cup olive oil, ½ cup honey, 1 teaspoon vanilla extract, 1 teaspoon cinnamon extract and 2 large eggs. Whisk until evenly combined.
STEP 2: In another large mixing bowl combine 2 cups bread flour, 2 teaspoon baking powder, 1 teaspoon cinnamon, 1 teaspoon nutmeg and ¾ teaspoon salt. Whisk until evenly combined.
STEP 3: Pour the wet ingredients into the bowl of dry ingredients. Whisk until just combined. Toss the diced apples lightly in flour and using a spatula, gently fold them into the batter.
STEP 4: Spray a 9x5 inch bread loaf pan with olive oil or grease generously with butter. Pour the batter into the loaf pan and bake in an oven preheated to 350℉ for 60-75 minutes, or until a toothpick inserted into the center comes out clean.
STEP 5: Remove from the bread from the oven and let cool 10-15 minutes before removing from the pan. Allow to cool completely on a wire cooling rack before slicing and serving. *See below for detailed instructions for properly storing apple bread.
How To Store Apple Bread
Storing apple bread properly is essential to keep it fresh and moist. Here are the steps to proper storage:
- Cool Completely: Allow the apple bread to cool completely in the pan for about 10-15 minutes after removing it from the oven. This helps it set and prevents it from becoming soggy.
- Transfer to a Cooling Rack: After cooling in the pan, transfer the apple bread to a wire cooling rack. Allowing it to cool on a rack helps air circulate around it and prevents condensation from forming on the bottom.
- Wrap or Cover: Once the bread has cooled to room temperature, you have a few options for storing it:
- Plastic Wrap or Foil: Wrap the bread tightly in plastic wrap or aluminum foil. Make sure it's sealed well to keep air out and preserve moisture.
- Airtight Container: Place the apple bread in an airtight container.
- Resealable Plastic Bag: If you don't have foil or plastic wrap, you can also place the bread in a large resealable plastic bag and seal it tightly.
- Room Temperature: If you plan to consume the apple bread within a few days, it's fine to store it at room temperature. Keep it in a cool, dry place, away from direct sunlight and heat sources.
- Refrigeration (for Longer Storage): If you want to keep the apple bread for more than a few days, it's best to refrigerate it. Place the wrapped or container-stored bread in the refrigerator. This will extend its shelf life to about a week.
- Freezing (for Longer Storage): If you want to store apple bread for an extended period, freezing is the best option. Wrap it tightly in plastic wrap or foil, place it in an airtight container, or use a heavy-duty freezer bag. Label the container or bag with the date to keep track of its freshness. Apple bread can be stored in the freezer for up to 2-3 months.
- Thawing: When you're ready to enjoy the frozen apple bread, let it thaw in the refrigerator for several hours or overnight. You can also warm individual slices in the microwave or oven.
Add toppings or other mix-ins to your apple bread to satisfy your personal preferences. Some suggestions are:
- Adding chopped walnuts, almonds or pecans to the bread batter or sprinkle some on top of the loaf for added texture.
- Adding dried fruits, such as raisins or cranberries to the bread batter.
- Drizzle with a streusel topping for extra flavor.
- Be sure to peel, core, and chop the apples into small pieces before adding them to your bread batter.
- Don't overmix the batter. Overmixing can lead to a tough and dry bread. Mix the wet and dry ingredients just until they're combined.
- Use room temperature ingredients. Allow your apple cider, eggs and milk to come to room temperature before mixing. This helps in achieving a smoother batter.
- Don't overbake. Check for doneness with a toothpick or cake tester. Insert it into the center of the bread. It should come out clean or with just a few moist crumbs clinging to it. Overbaking can result in a dry loaf.
hen making apple bread, you'll want to choose apples that have the right balance of sweetness and tartness, as well as a firm texture that will hold up well during baking. Granny Smith, Honeycrisp, Fuji, Gala, Braeburn, Jonagold and Cortland are great apples for baking. Ultimately, You can also experiment by mixing different apple varieties for a more complex flavor profile.
There are a few reasons why apple bread could fall apart.
Underbaking: If the bread is not baked long enough, it can be too soft and fall apart easily. Make sure to follow the baking time and use a toothpick or cake tester to check for doneness.
Overmixing: Over mixing the batter can lead to a dense and crumbly texture in baked goods. When you mix the wet and dry ingredients, do so just until they are combined.
Cooling Improperly: If you don't allow the bread to cool properly before slicing, it can fall apart. Cutting it while it's still warm can lead to a crumbly texture.
This recipe for apple bread does need to be refrigerated for it last longer than 2 days. Because of it's high moisture content, it can mold easily. My recipe stays fresh in the fridge for about 10 days if it's wrapped in plastic wrap.
- In a large mixing bowl combine ½ cup milk, ½ cup apple cider, ¼ cup olive oil, ½ cup honey, 1 teaspoon vanilla extract, 1 teaspoon cinnamon extract and 2 large eggs. Whisk until evenly combined.
- In another large mixing bowl combine 2 cups bread flour, 2 teaspoon baking powder, 1 teaspoon cinnamon, 1 teaspoon nutmeg and ¾ teaspoon salt. Whisk until evenly combined.
- Pour the wet ingredients into the bowl of dry ingredients. Whisk until just combined. Toss the diced apples lightly in flour and using a spatula, gently fold them into the batter.
- Spray a 9x5 inch bread loaf pan with olive oil or grease generously with butter. Pour the batter into the loaf pan and bake in an oven preheated to 350℉ for 60-75 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the bread from the oven and let cool 10-15 minutes before removing from the pan. Allow to cool completely on a wire cooling rack before slicing and serving.