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Apple Bread Recipe

Apple Bread Recipe photo by Taste of Home NEXT RECIPE >

Total Time: Prep: 20 min. Bake: 50 min. + cooling

Makes: 24 servings

I got this recipe a long time ago and with a few changes it's become one of our favorites. Everyone who's ever tasted this bread has asked for the recipe! —Phyllis Herlocker, Farlington, Kansas

Ingredients

Directions

  1. Preheat oven to 350° Line two greased 8x4-in. loaf pans with parchment paper; grease paper.
  2. 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.
  3. 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.
    Yield: 2 loaves (12 slices each).
VIEW DIRECTIONS
Originally published as Apple Bread in Country October/November 1990, p51

Nutritional Facts

1 slice: 253 calories, 13g fat (1g saturated fat), 31mg cholesterol, 124mg sodium, 31g carbohydrate (18g sugars, 1g fiber), 3g protein.

Reviews

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

ok

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

Apr. 27, 2013

Good recipe, the only I added a small mixture of cinnamon and sugar to the bottom of the loaf pans before pouring in the batter and then sprinkled some on top before putting it in the oven. Gave it a nice flavor, will definitely make it again.

Apr. 23, 2013

Easy and delicious

Reviews

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.

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