I adore this homemade apple bread—its tender crumb, sweet apple chunks, and warm cinnamon aroma make it the perfect treat any time of day. It’s cozy, flavorful, and brings the joys of autumn (or any season) right into my kitchen.

Scrumptious Apple Bread

Why You’ll Love This Recipe

I love how this bread strikes a balance between cake and quick bread—moist yet hearty. The chunks of fresh apple add juicy bursts of flavor, and the cinnamon-spiced batter fills the house with comforting warmth. It’s easy to whip up, and everyone always asks for seconds.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking soda
Salt
Ground cinnamon
Granulated sugar
Brown sugar
Eggs
Vegetable oil (or melted butter)
Vanilla extract
Sour cream or yogurt
Fresh apples, peeled and diced

Directions

I begin by preheating the oven to 350°F (175°C) and greasing a 9×5-inch loaf pan.
I whisk together the flour, baking soda, salt, and cinnamon in a bowl.
In a separate large bowl, I beat the eggs with both sugars until light and creamy, then stir in oil (or melted butter), vanilla extract, and sour cream (or yogurt).
I gently fold in the dry ingredients until just combined, then mix in the diced apples.
I pour the batter into the prepared loaf pan, smoothing the top.
I bake it for about 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, I let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Servings and timing

This loaf yields about 10–12 slices.

Prep time: 15 minutes
Bake time: 50–60 minutes
Cooling time: 10 minutes
Total time: Around 1 hour 15 minutes

Variations

Nutty twist: I stir in ½ cup chopped walnuts or pecans for crunch.
Spiced upgrade: I add a pinch of nutmeg or allspice along with the cinnamon.
Maple sweetness: I replace half the granulated sugar with pure maple syrup.
Gluten-free: I swap regular flour for a 1:1 gluten-free baking blend.
Vegan option: I use flax “eggs” (1 tbsp flaxseed + 3 tbsp water per egg), non-dairy yogurt, and vegan butter or oil.

Storage/reheating

I tightly wrap leftover slices in plastic wrap or store them in an airtight container at room temperature for up to 3 days. For longer storage, I freeze individual slices for up to 3 months. To reheat, I pop a slice in the toaster oven or microwave for about 20 seconds—warm, soft, and just as delicious.

FAQs

1. Can I use any type of apple?

Absolutely! I prefer tart apples like Granny Smith or Honeycrisp for a nice contrast, but sweeter varieties like Fuji or Gala also work beautifully.

2. How do I know when it’s fully baked?

I watch the loaf toward the end of baking. When a toothpick comes out clean or with just a few moist crumbs, it’s ready. If it still seems wet, I give it another 5 minutes.

3. Can I make this bread in muffins instead?

Yes! I divide the batter into a standard 12-cup muffin tin and bake at the same temperature for about 20–25 minutes, or until a toothpick comes out clean.

4. Is there a way to reduce sugar?

Definitely. I often reduce both sugars by ⅓ without compromising the flavor or texture. Keep in mind the bread will be slightly less sweet, but still delightful.

5. Can I omit the sour cream or yogurt?

Yes—though it keeps the bread moist and tender. If I skip it, I substitute with the same amount of milk or buttermilk and add a little extra fat, like a tablespoon of vegetable oil or melted butter.

Conclusion

I hope this apple bread becomes a beloved favorite in your recipe collection. It’s versatile, comforting, and irresistibly tasty—whether for breakfast, snack, or dessert. I can’t resist a warm slice with a smear of butter or a drizzle of honey. Happy baking!