Homemade Apple Bread Recipe From Scratch

This apple bread recipe is a soft, cinnamon-scented quick loaf I make every fall. It’s packed with fresh chopped apples and brown sugar in every bite. My version uses a simple batter and bakes in under an hour with a crisp cinnamon sugar crust on top.

Why This Apple Bread Recipe Works

Fresh chopped apples melt into the batter as it bakes, keeping every slice moist and tender. I use both applesauce and diced apple for two layers of fruit flavor.

Brown sugar deepens the flavor with a faint caramel undertone. The cinnamon sugar topping bakes into a golden crackled crust that snaps when you slice it.

This loaf holds its texture for three days at room temperature. I’ve made it with Fuji, Gala, and Granny Smith apples — all work well.

Ingredients

• 1/2 cup (113g) unsalted butter, melted
• 1 1/4 cups (250g) light brown sugar, packed
• 2 large eggs, room temperature
• 2 teaspoons pure vanilla extract
• 1 cup (245g) unsweetened applesauce
• 2 cups (240g) all-purpose flour
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1 1/2 cups (175g) fresh apple, peeled and diced (about 1 large apple)

Cinnamon Sugar Topping:

• 2 tablespoons granulated sugar
• 1/2 teaspoon ground cinnamon

What You Need for Apple Bread Recipe

Unsalted butter: Melted butter keeps the crumb tender and adds richness. Substitute with neutral vegetable oil if needed.

Light brown sugar: Brown sugar gives moisture and a mild caramel depth. Dark brown sugar works but adds a stronger molasses flavor.

Applesauce: This replaces some oil while intensifying the apple flavor. Use unsweetened so the bread stays balanced.

Fresh apple: I prefer Fuji or Gala for sweetness, or Granny Smith for a tart edge. Dice it small — about 1/4 inch — so it softens evenly.

Baking soda: Works with the acidic applesauce to give the loaf its lift. Don’t substitute baking powder here without adjusting.

Ground cinnamon: The dominant spice in this bread. For more warmth, add 1/4 teaspoon of nutmeg.

How to Make Apple Bread Recipe

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or cooking spray.
2. In a large bowl, whisk melted butter and brown sugar until fully combined.
3. Add eggs one at a time, whisking after each. Stir in vanilla extract and applesauce.
4. In a separate bowl, whisk together flour, cinnamon, baking soda, and salt.
5. Fold the dry ingredients into the wet mixture until just combined — do not overmix.
6. Fold in the diced apple pieces evenly throughout the batter.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Mix the topping sugar and cinnamon together, then sprinkle evenly over the batter.
9. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
10. Cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.

Apple Bread Recipe Variations

Apple Walnut Bread

Fold 1/2 cup of chopped toasted walnuts into the batter with the apple. The nuts add crunch and a nutty flavor that pairs with the cinnamon. This is my favorite variation for autumn mornings.

Apple Cream Cheese Swirl Bread

Beat 4 oz softened cream cheese with 2 tablespoons sugar and 1 egg. Pour half the batter into the pan, spread the cream cheese mixture, then top with remaining batter. Swirl lightly with a knife before adding the cinnamon topping.

Spiced Apple Bread

Add 1/4 teaspoon each of nutmeg, ginger, and cloves with the cinnamon. This variation tastes like apple pie in loaf form. It also works well with a brown butter drizzle over the top.

Gluten-Free Apple Bread

Substitute a 1:1 gluten-free flour blend for the all-purpose flour. The texture is slightly denser but still moist. Add 1/2 teaspoon of xanthan gum if your blend doesn’t already include it.

Mini Apple Loaves

Divide the batter among four mini loaf pans. Bake at 350°F (175°C) for 28–32 minutes. Mini loaves are easy to wrap and give away, and they freeze individually well.

Tips for the Best Apple Bread Recipe

• I always weigh my flour — 240g per 2 cups prevents a dense loaf from over-packing.
• Room temperature eggs blend more evenly into the wet ingredients than cold eggs.
• Don’t overmix once the flour goes in. Stir until no streaks remain, then stop.
• Dice the apple into small pieces (1/4 inch) so they soften fully during baking.
• Cover the loaf with foil after 35 minutes if the top is browning too fast.
• Let the loaf cool fully before slicing — it sets up as it cools and slices cleanly.

Make Ahead & Storage

This apple bread stays moist at room temperature for up to 3 days when wrapped tightly in plastic wrap or stored in an airtight container.

Refrigerate for up to 5 days. The loaf actually tastes better on day 2 after the cinnamon deepens. To freeze, wrap individual slices in plastic wrap and place in a freezer bag — they keep for 3 months. Thaw slices at room temperature for 30 minutes or warm in a 300°F (150°C) oven for 8 minutes.

Common Questions

Can I use oil instead of butter in apple bread?

Yes, you can substitute an equal amount of neutral vegetable oil or melted coconut oil. The crumb becomes slightly more moist and a bit less rich. I prefer butter for the flavor, but oil works well when that’s what you have.

What apples are best for apple bread?

I use Fuji or Gala for a sweet, mild flavor that blends into the batter. Granny Smith adds a tart edge and holds its shape better. Avoid mealy varieties like Red Delicious — they turn mushy during baking.

Why is my apple bread gummy in the middle?

A gummy center usually means the bread wasn’t baked long enough. Ovens vary, so test with a toothpick at 50 minutes — it should come out clean. If the top browns before the center sets, tent the loaf loosely with foil and continue baking.

Can I make this apple bread recipe without applesauce?

You can substitute 1 cup of full-fat sour cream or plain Greek yogurt for the applesauce. The loaf stays moist and tender. The apple flavor will be slightly less pronounced since the sauce adds a second source of apple.

How do I know when apple bread is done?

Insert a toothpick or thin skewer into the center of the loaf. It should come out with no wet batter — a few moist crumbs are fine. The internal temperature should reach 200°F (93°C) if you use an instant-read thermometer.

This apple bread recipe is the one I return to every time I have fresh apples and want something homemade. Save this recipe and come back to it when apple season hits.