This easy apple bread tastes like fall! Chopped apples fill the batter baking the bread up tender and moist. Drizzle cinnamon glaze over the top! You may also love our apple fritter bread.
Moist Apple Bread Recipe
You guys are all in love with our quick bread recipes. It all started with cherry bread but we’ve turned that one basic bread recipe into many different fruit breads. Blueberry, strawberry, peach…and now apple. I’m not sure why we waited to long to do this, but if you’re looking for an easy breakfast or brunch bread with apples, give this simple recipe a try.
Why is it called quick bread?
Quick bread is called “quick” for two reasons. The first is that quick breads don’t call for yeast. You don’t have to wait for bread to rise, meaning it doesn’t take long to mix it up and get it in the oven. Second, I’ve read that quick bread is called “quick” because you are supposed to bake the bread quickly after mixing. Don’t let the batter sit around or your bread may not turn out correctly. Get it baking right away!
What are the best apples for baking?
Granny Smith and Honeycrisp are our go-tos for baking. It’s good to choose tart and crisp over a sweet apple. Granny Smith are often easy to find in the grocery store which makes them an ideal choice. Braeburn, Jonagold and Winesap are also great choices.
Do you have to peel apples for baking?
Yes. I 100% recommend peeling apples. I realize all the good nutrients are in the peel, but when it comes to baking, I don’t like when the skin separates from the apple during baking. It creates a weird texture. Take the time to peel the apples and you’ll love your bread so much more without that chewy skin. So how do you quickly peel apples? Best.Invention.Ever: Apple Peeler/Corer/Slicer. This will make your apple peeling life easier than ever.
Hints for Making Quick Bread
- The biggest thing to remember when making quick bread is to not overmix the batter. Mix the wet ingredients. Then the dry ingredients separately. Then mix the two together just until the batter is combined. Gently fold in the apples and it’s ready to bake.
- For easy bread removal, grease and flour your bread pans. I prefer to use shortening to grease pans because it helps the bread come out cleanly. If you have our cake release on hand, use that. It works beautifully every time!
Why is my quick bread falling in the middle?
With this recipe, we we’ve never had a problem with the bread falling in the middle. If you do, however, here are some things to think about:
- Underbaking. Make sure you’re letting the bread bake the full amount of time.
- Open the oven only when it looks like the bread is done to test it. Air drafts can make bread fall.
- Too much moisture. Sometimes too much moisture makes bread fall so if that happens, you can reduce the oil or milk by a tablespoon or two.
- Make sure you bake your bread right away. After the batter is mixed, it needs to go in the oven quickly.
Powdered Sugar Glaze
This apple bread calls for a simple powdered sugar glaze. If you’d like just a tiny drizzle, make half of the recipe. We like it to cover our bread so we make the full recipe. This bread is delicious with a simple sprinkling of powdered sugar if you’d like to skip the glaze. That saves calories too!
Wait until the apple bread is completely cool before you frost the bread or the glaze will run everywhere.
OTHER QUICK BREAD RECIPES
- Gingerbread Loaf
- Cottage Cheese Walnut Bread
- Banana Bread Recipe
- Pistachio Bread
- Strawberry Bread
- Peach Bread
- 3/4 cup granulated sugar
- 1/2 cup milk
- 1/2 cup oil
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1/4 teaspoon salt
- 2 cups diced fresh apples (peeled and cored)
For the Glaze:
- 2 cups powdered sugar
- 1 teaspoon cinnamon
- 4-5 tablespoons heavy cream or milk
Preheat the oven to 350 degrees.
In a medium bowl, stir together the sugar, milk, oil, egg and vanilla. In a separate bowl, combine the flour, baking powder, cinnamon and salt. Add the dry ingredients to the wet ingredients and stir until just combined.
Fold the diced apples gently into the batter.
Pour the bread batter into a greased 9″x5″ bread pan. Bake at 350 degrees for 50-60 minutes. A toothpick inserted in the center of the bread should come out clean. Allow the bread to cool for 10 minutes, then remove the bread to a wire rack to cool completely.
To make the glaze, combine the powdered sugar and cinnamon in a small bowl. Add 3 tablespoons of heavy cream. Mix until it is smooth. Add more heavy cream, one tablespoon at a time, until the glaze is thin enough to spread or drizzle (whichever is desired).
Once the bread is cool, spread the glaze on top of the bread. Slice and serve.
Store the bread in an airtight container in the refrigerator.