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, room temperature
- 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 2 greased 8x4-in. loaf pans with parchment; grease parchment.
- Whisk together first 6 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.
Nov 3, 2019
I had a surplus of freshly picked Michigan apples to use and came across this recipe. I have made this recipe three times now. The first time I made it according to the directions - it was a little blah (hence the 3 stars). The second time I doubled the vanilla extract and added caramel chips - still blah and the caramel didn’t incorporate well (maybe 3 1/2 stars). The third time, I doubled the vanilla extract, added an extra 1/2 tsp of cinnamon, used 1 cup white sugar and 1 cup of brown sugar, and added 1/2 c of dried tart cherries. This was a five star combo and a keeper recipe. Other hints: I used a mixer up through the incorporation of dry ingredients. For the apples, nuts, and cherries, I blended this by hand. I mixed eggs, oil, sugars, and extract together and then started adding dry ingredients. I have a mixture of glass and metal loaf pans. The metal cooks faster than the glass. Fill the loaf pans no more than halfway full. If you fill them higher, the outside will cook and the middle will be complete goo. When the tops were my desired color of golden, I slide a piece of aluminum foil over the top of the pans to keep the tops from browning any further. Once my pans were cool enough to touch, I turned out the loaves and let them cool (without the pan) on a metal cooling rack. Hope those help... enjoy!
Oct 16, 2019
Just made this recipe with fresh Michigan Apples. Love the taste and texture. I will definitely make it again. I doubled the recipe so it was a little hard to mix but worth the effort.
Oct 10, 2019
Turned out great. We have it with ice-cream. I can't get it to be fluffy like in the photo. I think I'll use less oil and and little more flour.
Oct 8, 2019
I have made this reciepe a dozen times now. I am totally doing something wrong. Its always very thick and never cooks all the way. But i use it as the base for apple bread bread pudding and people just rave about it and want the reciepe.
Sep 26, 2019
Made it for my daughter she loved it
Sep 14, 2019
Sorry for changing the recipe. I only added 1-1/2 c sugar to hand picked Macintosh apples. Also used neighbors farm fresh brown eggs. Fabulous!!!
Aug 17, 2019
I just made this. It is a keeper. I used 2 large Fuji apples and extra light olive oil instead of canola. I put a little lemon juice on the apples so they wouldn’t turn brown. I also left off 1/2 cup of the sugar because I don’t like my sweet breads so sweet. It still turned out marvelous.
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.