Recipe

Hearty Apple Bread Recipe

A cozy, cinnamon-spiced apple quick bread with crunchy sugar edges, toasted nuts, and juicy apple chunks. Big fall energy, zero fuss.

By Matt Campbell

•

4.8

A loaf of apple bread on a wooden cutting board with a thick slice cut off, showing chunks of apple and a crunchy cinnamon sugar top

Jump to Recipe

If banana bread is the comfy sweatshirt of baking, this hearty apple bread is the flannel you steal and never give back. It is warmly spiced, packed with real apple pieces, and finished with a crispy, crunchy cinnamon sugar lid that cracks when you slice in. The inside stays tender and moist, the edges get that bakery-style bite, and your kitchen smells like you have your life together.

This is a no-stand-mixer, weeknight-friendly quick bread. Grab two bowls, a loaf pan, and whatever apples you have. We are not chasing perfection here. We are chasing crisp edges, cozy carbs, and a slice you eat standing at the counter.

A mixing bowl with apple bread batter and diced apples being folded in with a rubber spatula on a kitchen counter

Why It Works

Crunchy top, tender middle: A cinnamon sugar topping plus a quick high-heat start gives you that crisp, crackly crust without drying out the loaf.
Real apple flavor: Chunks of apple and a little applesauce keep it moist and actually apple-forward.
Hearty texture: A mix of all-purpose flour and a touch of whole wheat (or extra all-purpose flour) gives structure and a bakery vibe.
Accessible ingredients: No fancy add-ins required, but it welcomes walnuts, pecans, or raisins if you are in the mood.

Pairs Well With

Storage Tips

How to Store Apple Bread

Let it cool completely before wrapping. Warm bread trapped in plastic equals soggy crust, and we worked hard for that crunch.

Room temperature

Wrap the loaf or slices in foil or place in an airtight container.
Keep at room temp for 2 to 3 days.
For best crunchy-top vibes, re-toast slices in a dry skillet or toaster oven.

Refrigerator

Not my first choice (it can dry quick breads out), but it works if your kitchen runs warm.
Store airtight for up to 5 days.

Freezer

Slice the loaf, then wrap slices individually and freeze in a zip-top bag.
Freeze for up to 3 months.
Thaw at room temp or warm in a toaster oven at 325°F until heated through.

Common Questions

What apples are best for apple bread?

Go for apples that hold their shape: Honeycrisp, Granny Smith, Pink Lady, Braeburn, or Gala. If you like a little tang, mix one tart apple (Granny Smith) with one sweet apple (Honeycrisp or Gala).

How do I keep the top crispy and crunchy?

Three things: do not cover the loaf while warm, use the cinnamon sugar topping, and start the bake at a slightly higher temperature (this recipe does 375°F for the first 15 minutes). If the loaf sits overnight, revive slices in a toaster oven or dry skillet.

Can I make this with whole wheat flour?

Yes. This recipe uses a small amount for a hearty crumb. If you want to go full whole wheat, expect a denser loaf. For best results, do 50/50 all-purpose and whole wheat.

If I skip the whole wheat flour, what do I do?

Do not just leave it out. Replace it with 1/2 cup additional all-purpose flour so the total flour stays the same. Otherwise the batter can turn too wet and the loaf may sink.

Can I make muffins instead of a loaf?

Absolutely. Divide batter into a lined muffin tin and bake at 350°F for 18 to 24 minutes, until a toothpick comes out with a few moist crumbs.

Why did my bread sink in the middle?

Usually one of these: the loaf was underbaked, you overmixed the batter, or your apples released a ton of moisture. Use the toothpick test plus a gentle press on the center. It should spring back.

Can I reduce the sugar?

You can reduce the brown sugar in the batter by 2 to 3 tablespoons without breaking the recipe. Keep the topping if you want that crunchy finish.

Is this bread supposed to be less sweet?

Yes. The sweetness is intentionally on the cozy, breakfast-y side (hearty vibes), and the cinnamon sugar top does a lot of the heavy lifting. If you want it more dessert-like, bump the brown sugar up to 1 cup or add 1/3 cup raisins.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9x5-inch loaf pan
Mixing bowls (2)
Whisk
Rubber spatula
Measuring cups and spoons
Knife and cutting board (for apples)
Cooling rack
Parchment paper (optional but very helpful)

I started making apple bread when I wanted something that felt like a weekend bake, but still worked on a random Tuesday night. Apples are always around, cinnamon is basically a personality trait, and quick breads forgive a little chaos. The first time I nailed the crunchy top, I realized the secret is not more effort. It is just a smarter finish. Now I make this when I need a house that smells like comfort and a snack that is one good slice away from dessert.

Hearty Apple Bread Recipe

(4.8 Reviews)

Prep Time 15 mins

Cook Time 55 mins

Total Time 1 hr 10 mins

Servings 10 slices

Ingredients

Nonstick spray or butter, for the pan
2 cups all-purpose flour (240 g)
1/2 cup whole wheat flour (60 g) (optional, for a heartier crumb) or 1/2 cup additional all-purpose flour if not using whole wheat
2 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tsp kosher salt
1/2 cup neutral oil (canola, avocado, or vegetable)
3/4 cup packed light brown sugar (see note)
2 large eggs, room temp if possible
1 tsp vanilla extract
1/2 cup unsweetened applesauce
1/2 cup milk or buttermilk
2 cups peeled, diced apples (about 2 medium apples, 1/2-inch pieces)
3/4 cup chopped toasted walnuts or pecans (optional)

Sweetness note: This is intentionally a not-too-sweet, hearty loaf. For a sweeter, more dessert-like bread, increase brown sugar to 1 cup.

Crispy topping

2 tbsp granulated sugar
1 tsp ground cinnamon
1 tbsp melted butter (optional, for extra crunch and shine)

Tip: If your apples are super juicy, toss the diced apples with 1 tsp flour before folding in. It helps prevent sinking.

Instructions

Prep the pan and oven. Heat oven to 375°F. Grease a 9x5-inch loaf pan and line with parchment (leave overhang so you can lift the loaf out). Pan check: This is a generously filled loaf. Do not fill the pan more than about 3/4 full. If your pan runs small, bake the extra batter as 1 to 3 muffins.
Mix dry ingredients. In a medium bowl, whisk together all-purpose flour, whole wheat flour (if using) or the extra all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Mix wet ingredients. In a large bowl, whisk oil and brown sugar until glossy. Whisk in eggs one at a time, then vanilla, applesauce, and milk.
Combine, gently. Add dry ingredients to wet and fold with a spatula until you have only a few streaks of flour left. Do not overmix.
Fold in apples and nuts. Add diced apples (and nuts if using) and fold just until evenly distributed.
Top it for crunch. Scrape batter into the pan and smooth the top. In a small bowl, mix granulated sugar and cinnamon. If using melted butter, stir it into the cinnamon sugar to make a sandy, evenly crunchy topping. Sprinkle it evenly over the batter.
Bake with a hot start. Bake at 375°F for 15 minutes, then reduce oven to 350°F and bake 35 to 45 minutes more. The loaf is done when a toothpick inserted in the center comes out with a few moist crumbs, and the top feels set.
Cool for clean slices. Cool in the pan for 10 minutes, then lift out and cool on a rack for at least 45 minutes before slicing. This is the difference between a neat slice and apple-lava bread.

A sliced loaf of apple bread on a cooling rack with visible apple chunks and a crunchy cinnamon sugar crust

Nutrition information is estimated.

Did you make this? Tag @Mom's Best Recipes