1. What are the best apples to use for Apple Bread?

Firm, tart apples like Granny Smith, Honeycrisp, or Pink Lady hold their shape best while baking. They balance the sweetness of the bread and prevent it from becoming mushy.

2. Can I make this Apple Bread gluten-free or dairy-free?

Absolutely. Substitute all-purpose flour with a 1:1 gluten-free flour blend and use almond, soy, or oat milk in place of dairy milk. The texture and flavor remain wonderfully moist and satisfying.

3. How should I store Apple Bread to keep it fresh?

Keep your Apple Bread in an airtight container or wrapped tightly in plastic at room temperature for up to three days. For longer storage, refrigerate for five days or freeze for up to three months. Thaw at room temperature or reheat for that freshly baked feel.

Apple Bread – Easy, Moist Recipe You’ll Love

Name: Apple Bread
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American
Ingredients: 2 cups white granulated sugar; 4 cups all-purpose flour; 2 tablespoons baking powder; 1 teaspoon salt; 2 large eggs; 2 cups milk; 2/3 cup vegetable oil; 1 cup diced apples (peeled); 1 tablespoon ground cinnamon; 2/3 cup white granulated sugar (for topping); 1 teaspoon ground cinnamon (for topping)

Description

This moist and fragrant Apple Bread is a quick and easy fall-inspired recipe packed with juicy apples, cinnamon, and a tender crumb. Perfect for breakfast, snacks, or dessert, it’s a no-yeast quick bread that’s ready in under an hour and delivers bakery-style results at home.

Ingredients

Scale

2 cups white granulated sugar
4 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon salt
2 large eggs
2 cups milk
2/3 cup vegetable oil
1 cup diced apples (peeled)
1 tablespoon ground cinnamon
2/3 cup white granulated sugar (for topping)
1 teaspoon ground cinnamon (for topping)

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Instructions

Preheat oven to 350°F (175°C) and grease two loaf pans or line with parchment paper.
In a large bowl, whisk together 2 cups sugar, 4 cups flour, 2 tablespoons baking powder, and 1 teaspoon salt.
In a separate bowl, beat 2 eggs, 2 cups milk, and 2/3 cup vegetable oil until combined.
Gradually pour the wet mixture into the dry ingredients, stirring gently until just combined.
Fold in 1 cup diced apples and 1 tablespoon ground cinnamon.
Pour the batter evenly into prepared loaf pans, filling each about two-thirds full.
In a small bowl, mix 2/3 cup sugar with 1 teaspoon cinnamon and sprinkle over the top of each loaf.
Gently swirl the topping into the batter with a knife to create a cinnamon ripple effect.
Bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean.
Cool in pans for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Do not overmix the batter—stir until just combined for a light texture.
Use firm apples like Honeycrisp, Granny Smith, or Pink Lady for the best flavor and structure.
Fill loaf pans only two-thirds full to prevent overflow during baking.
Test doneness with a toothpick; if it comes out clean, the bread is ready.
Wrap tightly and store at room temperature for up to 3 days or freeze for up to 3 months.

Prep Time: 10 minutes
Cook Time: 45 minutes
Category: Bread, Breakfast, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 loaf)
Calories: 280
Sugar: 25g
Sodium: 220mg
Fat: 9g
Saturated Fat: 1.5g
Unsaturated Fat: 7.5g
Trans Fat: 0g
Carbohydrates: 44g
Fiber: 1g
Protein: 4g
Cholesterol: 25mg