Grandma's Apple Bread Recipe
Grandma's Apple Bread Recipe photo by Taste of Home
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Grandma's Apple Bread Recipe

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Delicious aromas of apples, cinnamon and nuts baking in the bread will make anyone’s mouth water.
TOTAL TIME: Prep: 20 min. Bake: 35 min. + cooling
MAKES:24 servings
TOTAL TIME: Prep: 20 min. Bake: 35 min. + cooling
MAKES: 24 servings


  • 1-1/3 cups all-purpose flour
  • 2/3 cup rye flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1-1/2 teaspoons ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 3/4 cup unsweetened apple juice
  • 3/4 cup sweetened applesauce
  • 1/3 cup canola oil
  • 1/2 cup chopped pecans

Nutritional Facts

1 slice: 108 calories, 5g fat (1g saturated fat), 9mg cholesterol, 112mg sodium, 15g carbohydrate (7g sugars, 1g fiber), 1g protein.


  1. In a large bowl, combine the flours, sugar, baking powder, cinnamon, baking soda and salt. In another bowl, whisk the egg, apple juice, applesauce and oil until smooth. Stir into dry ingredients just until moistened. Fold in pecans.
  2. Pour into two greased 8-in. x 4-in. loaf pans. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves (12 slices each).
Originally published as Grandma's Apple Bread in Taste of Home April/May 2006, p47

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sipper User ID: 3152320 207700
Reviewed Sep. 15, 2010

"Family really liked it and I like its versatility. Nice basic recipe.Very easy for kids to make and enjoy for breakfast or take in school lunches. I used homemade unsweetened applesauce, pinch of nutmeg and oat flour instead of rye. (I just blend rolled oats to flour consistency and swap for part of white flour in baked goods.) I also used white whole wheat flour instead of all purpose. Next time will try cider instead of apple juice."

wildflower10_ont__Zone_6 User ID: 4920 153545
Reviewed Dec. 7, 2009

"This recipe is very moist and tasty and is great for anyone watching their fat content and cholesterol."

Allspice_Mo User ID: 760690 63119
Reviewed Feb. 10, 2009

"We do not care for rye brea etc. Could you use plain A/P flour for this bread and also does it turn out nice and moist. Thanks"

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