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Makeover Apple Bread

Makeover Apple Bread
TOTAL TIME: Prep: 25 min. Bake: 45 min. + cooling YIELD: 2 loaves (12 slices each).


  • 3 cups all-purpose flour
  • 1-1/2 cups sugar
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 2 eggs
  • 1/2 cup unsweetened applesauce
  • 1/3 cup canola oil
  • 1 teaspoon vanilla extract
  • 3 cups chopped peeled tart apples
  • 1/2 cup all-purpose flour
  • 1/2 cup sugar
  • 2 tablespoons chopped walnuts
  • 1/3 cup cold butter


  • 1. In a large bowl, combine the first six ingredients. In another bowl, whisk the eggs, applesauce, oil and vanilla. Stir into dry ingredients just until moistened. Fold in apples. Transfer to two 8x4-in. loaf pans coated with cooking spray.
  • 2. For topping, combine the flour, sugar and walnuts; cut in butter until crumbly. Sprinkle over batter.
  • 3. Bake at 350° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Nutrition Facts

1 slice: 200 calories, 7g fat (2g saturated fat), 24mg cholesterol, 192mg sodium, 33g carbohydrate (19g sugars, 1g fiber), 3g protein.


Average Rating:
  • mimirita
    Mar 8, 2018

    I used 1/2 all purpose, 1/2 sprouted whole wheat Einkorn flour. Used unpeeled organic Kanzi apples, no one would know they were unpeeled after baking. I reduced sugar to 1 cup and used 1/2 cup Swerve sweetener.

    That was a bit too sweet for me. Next time I will use less sugar, maybe 1/2 cup to 3/4 cup and 1/2 cup Swerve. Olive oil was my choice for oil. I didn't make the topping, I sprinkled walnuts and King Arthur sparkling decorator sugar on top of the breads. Although small, these loaves were quite good and loaded with apples.

  • Angel182009
    Sep 26, 2017

    My kids helped me make this and we all can agree it was easy to make and very delicious. We followed the recipe exact and the bread to our very moist and flavorful.

  • jnestler
    Jan 17, 2016

    I discovered this delicious bread recipe three weeks ago. My family absolutely loves it. The topping is crunchy and fabulous! I use chopped almonds in lieu of the walnuts, though. I use 1/2 cup Stevia , 1/2 cup brown sugar and 1/2 cup white sugar. I also use 1 cup of whole grain wheat flour in the place of one of the cups of white flour. It still tastes great and is a bit lower in calories and a bit higher in fiber.

    I have made 10 loaves in the past 3 weeks and can barely keep up with my family's demand!

  • fnstlug
    May 3, 2015

    Really tasty! I left off the topping and used 1 C of sweetened applesauce and 1 tsp of pumpkin pie spice.

  • IslandWife
    Dec 29, 2014

    Very yummy! I also added extra applesauce, and used butter instead of oil. I also added a little allspice, nutmeg and cloves. Thanks for sharing!!

  • danielleylee
    Aug 4, 2013

    I made this recipe with early apples (more tart) from my grandpa's orchard and it turned out wonderful! I took it to work and everyone asked me for the recipe! !!

  • ritaschwim
    Jan 6, 2013

    This was fantastic! I did wind up adding more applesauce because the batter seemed dry.

  • menkens
    Jun 28, 2016

    Like others suggested, I used 1 cup of unsweetened applesauce and added 1 cup of mashed banana and more cinnamon & vanilla (personal preference). Omitted topping but sprinkled mini chocolate chips on top -- might add to batter next time! Preferred this to the first one which I made by directions -- good but not as moist!

    06/28/2016 -- I turned this into 36 mini-muffins (cooked for ~16 minutes) & 1 5-3/4x3 loaf. Also, substituted Splenda for the sugar .... no chips because trying to keep diabetic friendly as much as possible.... I filled the mini-muffins a bit over the top because the batter was "firm" and they turned over very good!

  • jshb920
    Oct 5, 2012

    I used Splenda in place of the sugar to lower the calories and doubled the apple sauce to increase the moisture. It was wonderful and will be my go-to recipe for left over apples!

  • jbsebas
    Aug 19, 2012

    I absolutely loved this recipe, no one knew it was a healthier version and it freezes so well too.

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