Apple Cinnamon Bread
This soft and spiced Apple Cinnamon Bread is a deliciously moist loaf made with fresh grated apples, warm spices, and optional nuts. Perfect for breakfast, snacks, or a sweet treat, it’s easy to make, stores well, and delivers wholesome fiber and healthy fats in every slice.
Equipment
- 1 large loaf pan (8 1/2 x 4 1/2 inches)
- 1 Box Grater
- 1 medium mixing bowl
- 1 medium mixing bowl
- 1 whisk or sifter
- 1 rubber spatula
- Aluminum foil (optional)
- Wire cooling rack
Ingredients
- 2 large apples peeled and grated (about 1 pound)
- 2 tablespoons granulated sugar
- ½ cup brown sugar 100 g
- ¼ teaspoon fine sea salt
- 1 ¼ teaspoons ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon freshly grated nutmeg
- 1 ½ cups all-purpose flour 190 g, spooned and leveled
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ cup neutral oil vegetable or grape seed
- 2 large eggs lightly beaten
- 1 teaspoon pure vanilla extract
- ¼ teaspoon almond extract optional
- ⅔ cup chopped nuts pecans, walnuts, or almonds; optional
Instructions
- Prepare Your Oven and Pan: Begin by positioning your oven rack in the center. Preheat the oven to 350°F (177°C) to ensure even baking. While the oven warms up, prepare your loaf pan. Grease an 8 1/2 x 4 1/2-inch pan lightly with butter or neutral oil, then dust it with flour. Alternatively, line the pan with parchment paper and lightly spray with oil—this helps the bread release effortlessly after baking.
- Peel, Core, and Grate the Apples: Wash two large apples thoroughly. Peel them completely to remove the skin and core them to remove seeds and tough cores. Using a box grater, grate the apples finely so they will blend seamlessly into the batter, releasing natural moisture and flavor. Place the grated apples into a large mixing bowl.
- Mix Apples with Sugar and Spices: To the grated apples, add 2 tablespoons granulated sugar, 1/2 cup brown sugar, 1/4 teaspoon salt, 1 1/4 teaspoons cinnamon, 1/4 teaspoon ginger, and 1/4 teaspoon freshly grated nutmeg. Stir thoroughly to combine. Allow this mixture to rest for 10–15 minutes. During this time, the apples release liquid, which naturally sweetens and moistens the bread while intensifying the flavors.
- Prepare the Dry Ingredients: In a separate medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, and 1/2 teaspoon baking soda. Sifting or whisking ensures the leavening agents are evenly distributed and helps prevent clumps in the batter. Set aside.
- Combine Wet Ingredients with Apples: Once the apples have released their juices, stir in 1/4 cup neutral oil, 2 lightly beaten eggs, 1 teaspoon vanilla extract, and 1/4 teaspoon almond extract (if using). Mix gently using a rubber spatula until fully incorporated. The batter will appear glossy and slightly loose from the apple juice, which is exactly what creates a moist crumb.
- Fold in Dry Ingredients: Add the dry flour mixture to the apple mixture in three parts. Gently fold each addition using a spatula, scraping the bottom and sides of the bowl to ensure no pockets of flour remain. Stir only until the flour disappears—overmixing can make the bread dense.
- Add Nuts (Optional): If you are using nuts, fold in 2/3 cup of chopped pecans, walnuts, or almonds. This step adds a satisfying crunch and boosts fiber and healthy fats. Ensure the nuts are evenly distributed throughout the batter.
- Transfer Batter to Pan: Carefully pour the batter into your prepared loaf pan. Smooth the top with a spatula so it’s level, ensuring even rising during baking. Tap the pan gently on the counter to remove air pockets.
- Bake the Bread: Place the pan in the preheated oven and bake for 55–75 minutes. Start checking at 55 minutes. Insert a toothpick or knife into the center; it should come out clean or with a few moist crumbs. If the top begins to brown too quickly, loosely cover it with aluminum foil to prevent burning while allowing the interior to cook fully.
- Cool the Bread: Once baked, transfer the loaf (still in the pan) to a wire rack and let it rest for 5 minutes. Carefully remove it from the pan and allow it to cool completely on the rack. Cooling ensures the loaf sets properly and slices neatly without crumbling.
- Slice and Serve: When the bread is fully cooled, slice it into 8 generous pieces. Serve plain, with butter, or with a drizzle of honey. This bread tastes even better on the second day, making it perfect for prepping ahead or enjoying as a snack throughout the week.
- Storage Tips: Store leftover bread in an airtight container at room temperature for up to 4 days. For longer storage, wrap tightly and freeze for up to one month. Allow frozen slices to thaw at room temperature before serving.
Notes
- For a perfectly moist loaf, use fresh, juicy apples such as Fuji, Honeycrisp, or Gala.
- You can substitute the oil with melted coconut oil or unsweetened applesauce for a lighter option.
- Nuts are optional; pecans, walnuts, or almonds all work well for added texture and healthy fats.
- Be careful not to overmix the batter—overmixing can result in a dense bread. Fold ingredients gently until just combined.
- Adjust the spice levels to taste; adding a pinch of cloves or cardamom creates a warmer, autumnal flavor.
- This bread is perfect for make-ahead meal prep and tastes better after sitting overnight.
