Easy Apple Bread Recipe with Fresh Apples and Cinnamon
Apple Cinnamon Bread Recipe
I absolutely love baking this easy Apple Bread Recipe for a delicious Apple Nut Bread along with my crock pot applesauce after a day of apple picking. The combination of cinnamon and apples baking fills my kitchen with the most comforting fall aroma. With the sweetness of fresh apples, warm spices, and the crunch of walnuts, this bread feels like autumn in every bite. It’s perfect for a cozy breakfast treat or an afternoon snack. Some of my other favorite apple recipes include Whole Grain Apple Nut Muffins, Apple Cobbler, and Cinnamon Apple Crisp.
Ingredients Overview
Here’s what I use for this homemade apple bread:
- Apples: Honeycrisp and Gala are my top picks since they’re naturally sweeter. Pink Lady, Golden Delicious, Braeburn, or Granny Smith also work great.
- Apple Marinade: I let the diced apples sit in lemon juice, agave, and cinnamon to boost their flavor. You can substitute granulated sugar for the agave if needed.
- Applesauce: I recommend using homemade applesauce for the best flavor. Unsweetened store-bought applesauce works well too.
- Flour: I like using white whole wheat flour for added protein and fiber, but all-purpose flour is also a good option.
- Brown Sugar: I’ve tested this with monk fruit brown sugar and it turns out just as sweet.
- Baking Soda: Essential for the bread to rise properly.
- Spices and Extract: Cinnamon, nutmeg, allspice, and vanilla extract add that warm, cozy flavor.
- Salt: Enhances the overall taste and texture.
- Oil: I only use two tablespoons of vegetable oil to keep it light.
- Eggs: You’ll need two egg whites.
- Nuts: Chopped walnuts for added texture.
Step-by-Step Instructions
- Diced Apples: I mix the apples with cinnamon, agave, and lemon juice, then set aside.
- Prep the Pan: Preheat the oven to 350°F and spray a 9-x-5” loaf pan with baking spray.
- Dry Ingredients: Whisk together flour, baking soda, nutmeg, cinnamon, allspice, and salt.
- Wet Ingredients: Using a mixer, I beat the oil, egg whites, sugar, applesauce, and vanilla until thick, making sure to scrape down the sides.
- Combine: Gradually mix the dry ingredients into the wet ingredients on low speed, being careful not to overmix.
- Fold in Apples and Walnuts: Gently incorporate the diced apples and walnuts.
- Bake: Pour the batter into the prepared loaf pan and bake for about 55 minutes, or until a toothpick inserted in the center comes out clean. Cool for at least 20 minutes before slicing.
Variations
- Nuts: If you don’t like walnuts, you can skip them or swap for pecans.
- Oil Substitution: Use canola or coconut oil if preferred.
- Agave Substitute: Honey or maple syrup can replace agave.
- Gluten-Free Option: Use a gluten-free flour blend, like Cup4Cup.
- Flour Alternatives: All-purpose or whole wheat flour work if you don’t have white whole wheat flour.
- Muffins: Pour the batter into muffin tins and bake for 22 to 30 minutes. Check with a toothpick to ensure they’re done.
Storage Tips
I store my apple nut bread in an airtight container on the counter for a day or in the refrigerator for up to a week. For longer storage, wrap slices individually in aluminum foil or plastic wrap and freeze for up to three months. To thaw, place in the refrigerator and warm in the microwave for about 30 seconds.
Apple Bread Recipe
Ingredients
- 1 large apples peeled and diced into 1/4" pieces
- 1/2 tsp lemon juice
- 1 tbsp agave
- 1/8 tsp + 1/2 tsp cinnamon
- 1 1/2 cups homemade applesauce or store bought
- 1 1/2 cups white whole wheat flour I like King Arthur, all purpose flour can also be used
- 3/4 cup brown sugar not packed
- 1 tsp baking soda
- 1/4 tsp ground nutmeg
- 1 pinch allspice
- 1/4 teaspoon kosher salt
- 2 tbsp vegetable oil
- 2 large egg whites
- 1 1/2 tsp vanilla extract
- baking spray
- 1 1/2 oz chopped walnuts
Instructions
- In a medium bowl combine apple, 1/8 tsp cinnamon, agave, and lemon juice. Set aside.
- Preheat oven to 350°. Spray a 9 x 5 inch loaf pan with baking spray.
- In a medium bowl, combine flour, baking soda, nutmeg, cinnamon, allspice and salt with a wire whisk. Set aside.
- In a large bowl mix oil, egg whites, sugar, apple sauce and vanilla; beat at medium speed with a hand or stand mixer until thick. Scrape down sides of the bowl.
- Add the flour mixture, then blend at low speed until combined. Do not over mix.
- Fold in apples and walnuts.
- Pour batter into loaf pan and bake in the center rack about 55 minutes, or until a toothpick inserted in the center comes out clean.
- Let the pan cool at least 20 minutes, bread should be room temperature before slicing.
Nutrition
Hi, I’m Emily Hart, a 32-year-old chef with a lifelong passion for cooking that goes far beyond just a career—it’s the heart and soul of who I am. From the moment I was old enough to hold a spoon, I’ve been enchanted by the way food brings people together, how flavors can tell stories, and how a simple dish can evoke powerful emotions. The kitchen is my sanctuary, where the sizzle of pans and the aroma of fresh ingredients inspire me to create something special every day.
For me, cooking isn’t just about following recipes; it’s about experimenting, pushing boundaries, and blending culinary traditions to create something new and exciting. Whether I’m preparing an elegant five-course dinner or a comforting bowl of homemade soup, I pour my heart into every detail. I believe that food has the power to connect us all—whether through shared meals or teaching others how to find joy in cooking.
Over the years, I’ve honed my skills not only in crafting delicious meals but also in understanding what makes people feel at home when they sit down at the table. I love sharing my passion with others through cooking classes, collaborations with fellow food enthusiasts, and simply bringing people together one plate at a time. Cooking is my art form, and every dish is an opportunity to share a piece of myself with the world.
