This recipe for sweet, moist Apple Bread with a touch of cinnamon and vanilla says “Welcome to Autumn!”
It’s baking season! Well, I guess for some it’s been baking season since we all began holing up in our homes in March. But now it’s also apple season, so why not combine the best of both? This Apple Bread Recipe does just that, and it’s so easy to make!
How to Make this Apple Bread Recipe
What Apples Should You Use in Baking?
The key to using apples in baked goods is selecting one that will stay firm while cooking. I use Granny Smith apples most of the time when baking because they don’t turn to mush. Other good apple varieties for baking include:
- Honey Gold
- Pink Lady
How to Keep Apples from Turning Brown after Peeling
Sometimes when you’re baking things like this Apple Bread Recipe, it can feel like you’re racing against the apples turning brown. There’s an easy way to slow down browning when you’re peeling and chopping apples, though: soak them in lightly salted water.
Add a scant 1/2 teaspoon of salt for every cup of cold water needed to cover the apples in a large bowl. You’ll want to drain and rinse the apples before you add them, but as long as you measured (instead of just eyeballing it), they won’t taste salty or affect your recipe.
Watch Your Baking Times
As you’ll see in the recipe card (and video!), this Apple Bread is baked in two parts. For the first 45 minutes, you’ll bake it covered with foil. I recommend using cooking spray on the underside of the foil, just in case the bread starts to rise. The point of covering it is to let the inside of the bread cook without the top drying out.
Then, you’ll uncover the bread and continue baking until it’s done. The time for this second part isn’t hard and fast, since the moisture content of apple varieties can affect how long it takes. Using Granny Smith apples and a glass loaf pan like I did, the second part of baking took 45 minutes. A juicier apple like Honey Crisp may take longer. Or, if you use a dark metal loaf pan, it may cook faster. So, keep an eye on things during the second half of baking and do a toothpick test to make sure it’s done.
What is a “Toothpick Test” in Baking?
Sometimes, especially with moist things like this Apple Bread Recipe, baked goods look done on the outside but they’re not quite cooked in the center. To test for doneness, stick a wood toothpick into the center. (You can also use a table knife.) If it comes out clean, you’re done baking. If there’s any wet batter clinging to it, wait another 5 minutes and test it again.
Don’t Skip the Cooling Times
This Apple Bread needs to cool in the pan for 10 minutes after you take it out of the oven. Then, slide a table knife or spatula around the edges, put a clean towel on top, and turn it over to pop out the loaf. Transfer it to a cooling rack and let it cool at least 20 more minutes. It’s going to smell so good that you may have a hard time waiting, but your patience will pay off with a loaf that slices well.
Freeze the Leftovers
If you don’t want to eat the entire loaf of Apple Bread, this recipe freezes well. Once it’s cool enough to cut, you can wrap individual slices or freeze the entire loaf. It’s best to wrap in cling film first to keep in moisture, then add a layer of foil to protect against freezer burn. When you’re ready for more, defrost it on the counter in the wrapper for a few hours and enjoy!
Fresh Apple Bread Recipe
- Large bowl
- Medium bowl
- Measuring cups and spoons
- Mixing spoon
- Loaf pan
- Aluminum foil
- Cooling rack
- 2 eggs, large
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 1/2 cup unsweetened applesauce
- 2 teaspoons vanilla extract
- 2 cups baking apples (like Granny Smith) - peeled, cored, and chopped
- 2 cups all-purpose flour
- 1 1/2 teaspoons table salt
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- Preheat oven to 350° F (175° C). Arrange a rack in the center of the oven. Generously grease a loaf pan.
- In the large bowl, beat eggs, white sugar, brown sugar, vegetable oil, applesauce, and vanilla extract until combined well. Set aside.
- In the medium bowl, combine the flour, baking powder, and cinnamon. Set aside.
- Stir the apples into the wet mixture. Then add the dry ingredients to the wet mixture, stirring just until it's fully combined. Using the spoon, transfer the batter to the greased loaf pan.
- Cover the loaf pan with aluminum foil and bake on the center rack in the preheated oven for 45 minutes. Remove the foil and continue baking until a toothpick inserted in the center comes out clean. (This will take 30-45 more minutes.)
- Cool in the pan for 10 minutes then loosen the loaf by running a spatula around the edges. Turn the loaf onto a rack to continue cooling. Slice and serve.
Want more easy dessert quickbreads like this one?