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Apple Bread

4.86 from 67 votes

Prepare to fall deeply in love with this soft classic apple bread recipe. It tastes like something between an apple fritter and a gooey frosted cinnamon roll, with sweet apple cinnamon flavor in each unbelievably delicious bite!

Moist Cinnamon Apple Bread Recipe

Grandma’s Apple Bread

The recipe below is adapted from my grandmother’s famous Dutch apple bread.

Her homemade apple loaf was a family favorite when I was growing up, served at all of our holiday gatherings because we would always beg her to make it!

Years later, it’s still the best apple bread recipe I’ve ever found, with a full two cups of chopped apples packed into the batter and a cinnamon sugar swirl that makes it completely irresistible.

You may also like: Easy Cinnamon Rolls – 4 ingredients

The Best Healthy Apple Cake Bread

Apple Cinnamon Bread

This moist apple quick bread makes a perfect cozy Fall breakfast or snack, and it’s also great to give as a gift.

There’s no yeast required, and leftovers can be frozen for a rainy day or for Sunday meal prep to enjoy all week long.

The best part is that your entire kitchen will smell like Cinnabon and homemade apple pie!

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Easy Dutch Apple Fritter Bread Recipe

How Do You Serve It?

The bread is good on its own, or top it with almond butter, cream cheese, peanut butter, melted coconut butter, or your favorite vanilla frosting.

For Dutch or Amish apple bread: make a glaze by combining 1/2 cup powdered sugar with 1-2 tbsp milk of choice and optional 1 tbsp melted butter or coconut oil.

Feel free to change up the flavor by stirring in a handful of raisins, shredded coconut, or try replacing some of the apples with diced pineapple instead.

Leftover apples? Make this Apple Crisp Recipe

Apple Loaf Cake
How to make homemade apple bread

Apple Loaf Ingredients

The recipe calls for just a few basic ingredients you might already have at home.

I used Braeburn apples, and other varieties such as Granny Smith, Honeycrisp, Pink Lady, or Fuji are also fine to use. Two cups of diced apple is equal to about two medium apples, and it’s fine to either peel them or leave unpeeled.

Flours that work in this recipe include white (all purpose), spelt, or oat flour for a gluten free version. We haven’t tried almond flour.

The naturally vegan apple bread is already pretty healthy, but for an oil free version you can substitute mashed banana or additional applesauce.

Above, watch the video how to make apple bread

Cinnamon Apple Quick Bread Recipe (Vegan)
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Apple Bread

This classic homemade apple bread recipe is loaded with sweet apple cinnamon flavor, and leftovers freeze well too.
Cook Time 50 minutes
Total Time 50 minutes
Yield 10 – 14 slices
4.9 from 67 votes


  • 2 cups finely diced apple
  • 2 cups white, spelt, or oat flour
  • 2 tsp baking powder
  • 3/4 tsp salt
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 3/4 cup sugar, unrefined if desired
  • 1 cup milk of choice
  • 3 1/2 tbsp oil, or applesauce for low-fat
  • 2 tsp pure vanilla extract


  • You can either just add the cinnamon with the dry ingredients, or mix it into 2 tbsp of the milk and swirl that into the loaf right before baking (for a visual, see the recipe video above).
    Preheat oven to 350 F. Stir dry ingredients very well. Add remaining ingredients to form a batter, smooth into a greased 9×5 pan, and bake 50 minutes or until a toothpick inserted into the center of the apple bread comes out mostly clean. Let cool. I like to cover with a cloth overnight and serve the next day, because the flavor and texture are even better. Leftovers can also be sliced and frozen. If desired, frost with your favorite icing or the simple glaze recipe written out earlier in this post.
    View Nutrition Facts


Also be sure to try these healthy Applesauce Muffins.

Have you made this recipe?

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Published on October 4, 2020

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  1. Holly the Jolly Vegetarian says

    Haha! I was just looking at your pumpkin banana bread recipe when I decided to browse your breakfast category and saw this. I made your apple muffins (baked them in a jumbo muffin pan) a month ago and they were delicious! Also, I finally tried your ultimate chocolate fudge pie. I died. That was by far the best recipe I’ve ever tried. Of course it is has to be made into 6 servings, because 8 is just too small:) One question; do you use a spelt starter for your recipes? I bought a bag of Arrowhead Mills organic spelt flour and tried to make your banana muffins (which I’ve had multiple success with using all purpose) but the spelt version turned dense and did not rise AT ALL. Is it just the brand or are you using a half and half mix? Thanks for this recipe and all of them.

    • CCK Media Team says

      Thank you so much for trying all of those recipes! 🙂
      Katie uses all spelt flour (not a mix) and hasn’t really found it to be dense so I’m not sure! We’ve definitely found whole wheat flour to be dense, and spelt is much lighter. (Katie uses Bob’s Red Mill.)

  2. Esther Fleischer says

    Is there supposed to be applesauce in the ingredients? It says ‘oil or additional applesauce’ but there’s no entry for applesauce as a key ingredient.

  3. Susan Scott says

    Hi there!
    What kind of oil did you use and what kind of sugar? I know there’s lots of options but curious which ones you like for this recipe.

    • CCK Media Team says

      Vegetable, coconut, or canola all work. We used sunflower oil for the bread in the photos. Katie made the loaf multiple times, with a few different sugar options, but I think the one in the photos is either white sugar or Sugar In The Raw.

  4. Lindsay says

    So, it is Monday morning and I already ate half of the apple bread. So delicious. The cross between a cinnamon bun and apple fritter is spot on! I had no intention of baking when I woke up today, then I saw the recipe in my in box. It was worth it!

    • CCK Media Team says

      Cool in pan is best, because it will firm up as it cools so this way you won’t run the risk of it falling apart as you go to move it.

  5. Aria says

    I tried making this yesterday and baked for 55 min at temp. Pick came out fairly clean, as described in recipe. I took your advice- left it overnight to firm up! But it’s still very very moist this morning- incredibly delicious, but very moist (to the point that the knife isn’t clean when it cuts through). Did I use too much apple? Has anyone else experienced this?

    • tori says

      I added an extra 1/2 cup apple and this did not happen. what I noticed is that the bread didn’t seem to cook completely evenly, and I think it may be because of the swirl. maybe that is why the instructions are to take out of oven when the toothpick is “fairly clean.” I took it out of the oven when the toothpick came out clean in much of the cake but still had a little cake on it in other parts.

      • Colleen Glisson says

        Looks amazing but is there a way to make it added sugar free? Like would stevia work as a 1 to 1 in this recipe?

  6. Anya says

    Is it acceptable to make oat flour for this recipe by throwing old fashioned oats in a food processor? Second question: would whole wheat flour work or would it be too heavy? Thanks!

  7. Ida says

    I added a tsp of pumpkin spice into the dry ingredients, and swirled half a tsp of cinnamon in the milk – it worked great! Delicious and spicy!

  8. Nina says

    5 stars
    Hi and thanks for the fabulous recipe… I love your cake recipes and have never had a fail…. which milk do you use in the recipe? I thought about using Rude Health unsweetened Almond Milk (UK brand) or will it be too heavy… Finally, do you know how much 2 cups of flour weighs in grams? Big thanks.

    • CCK Media Team says

      You can use regular all purpose flour. We have not tried it with whole wheat flour and think that would yield a very dense result but if you’re used to whole wheat baked goods then maybe you would still like it. Be sure to report back if you experiment!

    • CCK Media Team says

      Sorry we haven’t tried so really can’t say. Be sure to report back if you experiment with anything other than what we’ve tried!

  9. jennifer lakind says

    I am entirely new to gluten free baking substitutes. Can I use Bob Red Mill gluten free mix (mostly rice flour). I can’t use oats for this.

  10. Alison says

    The apple loaf came out great. I used 1/2 c sugar instead of 3/4 c and was plenty sweet (white sugar). Subbed 1/2 c whole wheat flour. I might add the cinnamon to the batter next time, and more of it.

      • Kathleen says

        This apple bread is 5-star absolutely delicious! I’ve made it many times and it always comes out perfectly. To further enrich the nutrition (fiber and omega-3) I’ve recently added 2 flax eggs (2 tbls ground flaxseed mixed with 5 tbls of warm water) with excellent results. I usually mix a combination of flour for fun – spelt, oat and whole wheat pastry flour. Instead of oil I’ve used applesauce or banana and increased the cinnamon to 1 tsp (added to the flour) and an additional 1 tsp mixed with the 2 tbls of oat milk swirled into it. Sometimes I’ve added a lemon glaze (1/2 c powered sugar with 1+tbls lemon juice and zest) – incredible! When out of vanilla I’ve subbed almond extract. The cake is aromatic, moist, a satisfying crumb and a big hit! Thank you so much for this and all your wonderful recipes!

  11. tori says

    I doubled the amount of cinnamon based on another comment (I put half with the dry ingredients and the other half in the swirl), but the end result was still a bit bland. The one thing I did that was different from the video is add the apples at the end, so perhaps they didn’t get the cinnamoney goodness mixed in properly. I just didn’t consider the apples to be part of the “dry ingredients” to be mixed together first. I may make it again with even more cinnamon and possibly some other spices.

  12. Faye Canalini says

    I had 4 apples I needed to use before they went bad.I made this apple bread that is so good.Hubby does not like cinnamon but he took a bite that I offered and said oh this is good.
    The cinnamon is perfect amount.I used apple sauce in place of oil.Thanks for the yummy recipe.

  13. Julie says

    I used maple syrup as sweetener. I ended up having to add more flour to thicken the batter. Next time, I will reduce the almond milk. I made them in mini loaves and cooked them 30-35 minutes. Yum!

  14. Simone says

    I cannot wait to make this. It looks sooo delicious. How do you stay so small with all these sweets. You look amazing. All your recipes look wonderful, If you actually eat them and look the way you do, maybe I will start to make them and eat them with my mouth instead of just my eyes. Keep them coming.

  15. Helen Catterall says

    I made this tonight and it was absolutely delicious! Worked out perfectly using gluten free plain flour, 1 cup of sugar and a few apples that were past their best. I didn’t even bother with frosting and it was fabulous. Thank you from a UK mum of a multi-allergic boy and gluten-intolerant husband for your fantastic recipes 🙂

  16. Adi says

    Can you please start writing the recipes in grams too?
    Measuring flour with cups is wildly inaccurate and for beginners bakers like me it can make a huge difference if we add or not the right amount of flour.
    Thanks a lot in advance

  17. Melody says

    This was very good! I used the apple sauce instead of oil and whole wheat flour and it turned out great. Left in the oven for 60 minutes. Thanks Katie!

  18. Diana Buccafurni-Huber says

    I’ve made this bread multiple times and it is amazing. Is there any way to get directions (baking temp and time) for making these in a 12-count muffin pan? Thank you! Keep up the great work and awesome recipes!

  19. Michelle says

    5 stars
    This recipe took forever to make! I only had about a cup of apples, so I halved the recipe, planning to turn it into muffins. I got all the way through without issue, until I got distracted and added the full amount of milk. Ugh! I was craving these muffins, so I forked out the apples and started again. Second time around, the batter looked so much more like the consistency of a quick loaf. Scooped it out into regular sized muffins about 3/4 full and baked for about 18ish minutes. Success! But I still had the leftover bowl of my failed apple muffin hopes and dreams, and I hate wasting food. I had a skillet out for another recipe so I tried making pancakes – and they actually turned out! Kind of. They weren’t light and fluffy with a perfect crispy-ish outside, but the taste was still wonderful! Thanks for making such resilient recipes! 🙂

  20. Andrea Jones says

    This was awesome! I used half almond flour and half oat flour (so for all asking about almond flour- it worked, at least a cup did!). I used 1/2 cup of maple syrup. I also added a couple scoops of protein powder based on previous suggestions using a liquid sweetener (if that is not your thing, I would add a little more flour). And, bc its May the Fourth, baked it in a Darth Vader pan for a fun breakfast. So good!

  21. Christine says

    I used one cup Einkorn flour and one cup sorghum flour, olive oil, coconut sugar and soy milk. I cut back the sugar to 1/2 cup and it was perfectly sweet. This turned out really good!

  22. Tiff says

    Insanely good! Went with the oil, used 50% cane sugar and 50% monk fruit and did the swirl in the milk but used 2 tsp cinnamon! Unfortunately I took it out about 5 mins too soon (seemed done!) and the inside middle
    Was undercooked but still delicious

  23. Larissa Stevenson says

    5 stars
    This was SOOO good!! I used some leftover Granny Smith apples from a pie I had made a while ago, and it turned out just amazing!! I will definitely be making this again soon (:

  24. Stacie A says

    4 stars
    Apples were ready on the tree so I decided to do an interesting experiment. I made two versions of this recipe. One with all of the standard bread ingredients listed, including white flour. And for the other version I did every sugar and calories saving option I could think of. I still did white flour and then substituted with Monk fruit sugar, applesauce, and cashew milk. The first recipe clocked in at over 1600 cal for the entire loaf and the second recipe was just over 600 cal for the entire loaf. The low-calorie loaf took about 25 minutes longer to cook and even then came out more like a gooey bread pudding which I happen to love but some people may not prefer. It also had a little bit of an artificial sweetener aftertaste but not as bad as some artificial sweeteners. In the end, they were very very different breads but to find a way to have a little treat for about 50 cal a slice was worth the experiment!

  25. Jess says

    5 stars
    Ridiculously good and easy to make! I made the applesauce version and other than adding a few dashes of nutmeg, ginger, and cardamom; and tripling the recipe to use up a bunch of apples, I followed the recipe as written. Speaking of tripling the recipe, how long should it keep well without freezing? I made it last night and plan to take to work tomorrow morning to share.

    • CCK Media Team says

      5 stars
      This made us so happy :). It lasts around the same amount of time as a traditional quick bread, so probably 3-4 days for best freshness.

  26. Jess says

    5 stars
    Whoops, forgot to fill in the rating with my last comment! I hope this doesn’t mean I left zero stars and mess up the rating – everyone should make this bread!

  27. Brandi Almario says

    5 stars
    This is such a great recipe. I’ve made it with all oat flour and I’ve made with half oat and half white flour. Both times I used less sugar. Delicious!

  28. Bill says

    5 stars
    This is so fulfilling and delicious. My second go around I used one cup of almond flour, half cup of spelt, and a half cup of leftover oats from making homemade oat milk. Very moist but hard to fully cook in center. Still very yummy.
    I was wondering if anyone has any other idea for oat mush from oat milk.

  29. Mary says

    5 stars
    Delicious! I used applesauce, and parchment paper instead of greasing the pan. I had to bake it an additional 10 minutes, but it’s *so* good!

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