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Apple Bread

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.
5/5 (9)
Total Time 50 minutes
Yield 10 – 14 slices

Ingredients

  • 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

Instructions

  • 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

Notes

Also be sure to try these healthy Applesauce Muffins.
 

Have you made this recipe?

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5/5 (9)

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Published on October 4, 2020

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22 Comments

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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.
    Thanks!
    Susan

    • 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?

  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

    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.

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