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, apple butter, honey butter or maple butter.
MORE FALL RECIPES:
APPLE CRUMB CAKE
PUMPKIN MUFFINS
APPLE CRISP
APPLE DUMPLINGS
CINNAMON BREAD
CINNAMON APPLES
APPLESAUCE CAKE
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Apple Spice Bread
Ingredients
Streusel topping:
- ¼ cup brown sugar, packed
- ¼ teaspoon ground cinnamon or apple pie spice
- ¼ cup all purpose flour
- ¼ cup finely chopped pecans
- pinch of salt
- 3 tablespoons unsalted butter, melted
Bread:
- 2 cups all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 teaspoons ground cinnamon or apple pie spice
- ⅓ cup vegetable or canola oil
- 1 cup light brown sugar, packed
- ½ cup unsweetened applesauce
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 cups peeled grated apple, (about 2 medium apples) - see note
Icing (optional):
- ½ cup powdered sugar
- 2 teaspoons half and half or cream
- drop vanilla extract
Instructions
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.
Icing:
- Whisk all ingredients until well combined. If necessary, add more powdered sugar to thicken or more cream to thin. Drizzle over the bread.
Notes
Nutrition
Tried this recipe?Leave a comment and rating below!
Jocelyn (Grandbaby cakes)
This bread looks absolutely amazing! I want some right now!
Celebrating Sweets
Thanks, Jocelyn!
Dorothy @ Crazy for Crust
This is beyond gorgeous bread. Apple bread is the best!!
Celebrating Sweets
Thanks, Dorothy!
Miss Mandee
Looks amazing (as always)! Thanks so much for sharing at the Create & Share Link Party. Hope to see you again tomorrow night (7:00 PM MST)! http://www.designsbymissmandee.com/
Celebrating Sweets
Thanks, Mandee!
Jodi
Made this recipe last night. Enjoyed a slice this morning with my coffee. Very delicious! This recipe will become a permanent page in my favorite recipes book! Thanks for sharing! 5 Stars!!
Celebrating Sweets
I’m so glad that you enjoyed it. Thanks for taking the time to stop by. Happy holidays!
Melissa
We have a nut allergy in our house. What would you recommend to replace the pecans? This recipe looks delicious! I have made your recipes before, and they have turned out beautifully! Thank you for sharing! ?
Celebrating Sweets
Hi, Melissa! You can just leave out the nuts, no need to replace them with anything. Thanks for stopping by! Happy holidays.
Doreen
Would I be able to make in advance and freeze for company visiting. Would freezing cause the apple bread to lose its integrity as far as freshness and taste? Looks so yummy and would be perfect for autumn. Thank you for sharing!
Celebrating Sweets
Hi, Doreen. I don’t think the flavor will be negatively affected at all, in fact I think the taste of this bread actually improves in the days following baking. The bread itself should freeze just fine, I’ve frozen other quick breads with no problem.
My main concern would be the crumb/streusel topping. I find that when I freeze baked goods with a crumb topping, the topping softens and is less crisp than when it is fresh. If you’re hesitant about freezing it you can always make it the day before your guests are arriving. This bread actually cuts best the day after it is made.
Best of luck! Enjoy!
-Allison
katie
i used homemade apple sauce instead of the apple juice (& in fact put in a little extra than the recipe called for). and added some powdered ginger, LOTS of cinnamon, and used a high protein flour. they were insanely good!! a bit on the dense side (perhaps because of the apple sauce verses the apple juice), but REALLY addictive!!! 🙂
Celebrating Sweets
I’m glad you enjoyed it! Thanks for taking the time to comment. 🙂
Kelly
Are these cup measurements good for Australian baking as sometimes the cup sizes can differ?
Celebrating Sweets
These are US cup measurements.
Gail
Hello,
Made this for the second time today. I found it very good. My grandkid didn’t care for it but did eat it with hot cocoa. Wouldn’t this make a great autumn trifle?
Allison
Yes, that would be delicious! I’m glad you enjoyed it. 🙂
Jess
So good! I had a ton of apples that were going bad so I made a double batch and half was baked as muffins, half as a loaf. The muffins I baked for about 22 minutes, everything else was the same. Thanks for the recipe!
Allison
You’re welcome! I’m glad you enjoyed the recipe. 🙂