Total TimePrep: 20 min. Bake: 50 min. + cooling
Makes2 loaves (12 slices each)
- 3 cups all-purpose flour
- 2 cups sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 4 large eggs
- 1 cup canola oil
- 1/2 teaspoon vanilla extract
- 2 cups chopped peeled apples (about 2 medium)
- 1 cup coarsely chopped walnuts
- Preheat oven to 350° Line two greased 8x4-in. loaf pans with parchment paper; grease paper.
- Whisk together first six ingredients. In another bowl, whisk together eggs, oil and vanilla; add to flour mixture, stirring just until moistened (batter will be thick). Fold in apples and walnuts.
- Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 50-55 minutes. Cool in pans 10 minutes before removing to wire racks to cool.Freeze option: Securely wrap cooled loaves in plastic and foil, then freeze. To use, thaw at room temperature.
Nutrition Facts1 slice: 253 calories, 13g fat (1g saturated fat), 31mg cholesterol, 124mg sodium, 31g carbohydrate (18g sugars, 1g fiber), 3g protein.
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Oct 28, 2018
great start to a recipe! i did half of it because i was making 3 other loaves of bread and made sure everything was halved correctly. the batter turned out crumbly, but i added 3/4 cup of apple cider and it turned out delicious!
Oct 24, 2018
I have made this recipe 2-3 times by now and everyone absolutely loves it! The one thing I have discovered though is that the bread doesn’t need to be backed for a full 55 mins. I usually check after 40 mins and by then it is usually cooked just right.
Apr 17, 2018
Very good and a great way to use up some apples perhaps a bit past their prime. I, too found the batter to be very thick, even after stirring in the apples and walnuts, but I kept stirring and it got a bit better. It is a dense bread and we really liked it. I froze one loaf for later and it freezes very well.
Dec 17, 2017
Its fine, but all I taste is sugar and walnuts. I will try it with less sugar, fewer walnuts, and some whole wheat flour next time. Also, it took about 1 hour 15 minutes before the toothpick came out dry. To the reviewer before me, I also halved the recipe; yes, the batter is thick (as the recipe says it will be), but you were trying to mix the apples and walnuts in the batter, where the directions said to just fold them in. No need to get your hands messy. If it didn't rise, that's a baking soda/baking powder issue.
Dec 9, 2017
HELP!! I obviously did something wrong. I halved the recipe to make just one loaf. The batter was so thick I had to mix it with my hands and it was STICKY and had little, to no moisture. I could barely mix in the apples and nuts. The loaf did not rise at all. It still tasted wonderful, but what did I do wrong?
Sep 4, 2017
This is a very good recipe! It smells fantastic, and tastes great. I'll be making this again soon! (I used previously picked and sliced apples from our tree, and then frozen. I thawed the apples first, and then added them to the bread. Worked great!)
Oct 8, 2015
Well I've moved on from banana and zucchini bread as we enter fall and made this Apple Bread recipe using apples from our local Apple Hill in Camino, CA... what a treat! I think I may try incorporating a cream cheese swirl the next time...just for fun and extra flair!
May 21, 2014
Jan 5, 2014
I added milk to the recipe and one more egg. I just added enough to give it a cake like batter consistency. I have it in the oven now. Just waiting to see how it turns out.
Sep 6, 2013
I have never heard of apple bread before but it is really good and with going into apple season this is great - I used Granny Smith apples - it was awesome