This easy Apple Bread is made with apples, applesauce, brown sugar, and warm spices. A flavorful breakfast or snack for chilly fall days. How are you, friends? I’m over here living my typical early-September life. And by that, I mean the outside temps are still in the triple digits, but I am baking with apples, adding pumpkin spice to everything, and turning down the thermostat in an effort to trick my myself into thinking it is actually fall. There is zero shame in my game. I say, “Do what makes you happy,” and today that is making APPLE BREAD!
This recipe was way back in the archives and it was time for a refresh. I made a few tweaks, took some new pictures, and now we have the perfect Apple Bread recipe ready and waiting for that first chilly fall day.
How To Make Apple Bread
This quick-bread recipe produces a moist and dense apple bread that is topped with a brown sugar-pecan streusel. Here’s what makes this recipe the best:
Apples: This recipe uses grated apples instead of chopped apples. The grated apples seemingly melt into the bread, adding apple flavor to every bite. Use your favorite baking apples (sweet or tart). I like Honeycrisp or Pink Lady apples for this recipe.
Applesauce: This recipe gets a double dose of apple flavor from fresh apples and applesauce. Unsweetened applesauce adds just the right amount of moisture, sweetness and apple flavor to this recipe.
Spices: Cinnamon or apple pie spice are in the bread itself and the streusel topping. These warm spices are a delicious compliment to the apples and they give this bread its classic flavor.
Brown sugar: Brown sugar is the only sugar used in this recipe. It adds moisture and a nice depth of flavor along with its sweetness. Make sure your brown sugar is fresh and soft.
Streusel topping: A sweet and buttery brown sugar-pecan streusel adorns the top of the apple bread. This crunchy topping is the perfect compliment to soft and tender bread.
Tips for Making Apple Bread:
- Let this bread cool completely before cutting slices. If you try to cut it while it is still warm the slices will fall apart.
- This bread is actually best the day after it is made. The flavors have a chance to meld and the bread cuts much more neatly on day two.
- Store the bread tightly covered at room temperature for up to 2 days, or freeze tightly covered for up to 2 months.
- To take this Apple Bread over the top, serve thick, warm slices topped with salted butter or apple butter.
Apple Spice Bread
- 1/4 cup brown sugar packed
- 1/4 teaspoon ground cinnamon or apple pie spice
- 1/4 cup all purpose flour
- 1/4 cup finely chopped pecans
- pinch of salt
- 3 tablespoons unsalted butter, melted
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon or apple pie spice
- 1/3 cup vegetable or canola oil
- 1 cup light brown sugar packed
- 1/2 cup unsweetened applesauce
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 cups peeled grated apple (about 2 medium apples) - see note
- 1/2 cup powdered sugar
- 2 teaspoons half and half or cream
- drop vanilla extract
For the topping:
- Combine brown sugar, cinnamon, flour, pecans and salt. Add melted butter and stir until combined. Place the topping in the refrigerator while you prepare the bread.
For the bread:
- Preheat oven to 350°F. Grease a 10x5 loaf pan.
- In a medium bowl, combine flour, baking powder, salt, and cinnamon. Set aside.
- In a large bowl, whisk oil, brown sugar, applesauce, eggs and vanilla until well combined. Add the flour to the wet ingredients, and stir with a wooden spoon or rubber spatula until the flour is almost completely mixed in. Stir in the grated apples until fully combined, being careful not to overmix. Pour the batter into the prepared loaf pan. Sprinkle the streusel topping over the top.
- Bake for 50-60 minutes, until a toothpick inserted into the center comes out clean (mine was done right around 53 minutes).
- Cool pan on a wire rack for 15 minutes, then carefully remove the bread from the pan and place on a wire rack to cool completely.
- Whisk all ingredients until well combined. If necessary, add more powdered sugar to thicken or more cream to thin. Drizzle over the bread.