Apple Bread Recipe: Easy Fall Favorite

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There’s something magical about baking apple bread on a chilly autumn afternoon. The scent of cinnamon, warm apples, and melted butter wrapping around your kitchen it’s pure comfort in loaf form. This recipe captures that cozy, nostalgic feeling but keeps it simple enough for any home baker. Whether you’re new to baking or just chasing that perfect fall flavor, this moist and easy apple bread recipe delivers every time.

Ingredients for Apple Bread

Dry Ingredients

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt

Sugars & Spice

• ½ cup brown sugar
• ½ cup granulated sugar
• 1 ½ teaspoons ground cinnamon

Wet Ingredients

• 2 large eggs (room temperature)
• ½ cup unsalted butter, melted
• 1 teaspoon vanilla extract

Fruit

• 2 cups chopped apples (Pink Lady, Honeycrisp, or Gala — peeled and diced)

Optional Streusel Topping (for extra flair)

• 2 tablespoons cold butter
• 2 tablespoons brown sugar
• 2 tablespoons flour
• ¼ teaspoon cinnamon

(Mix with a fork until crumbly and sprinkle on top before baking.)

Step-by-Step Instructions

1. Preheat & Prep the Pan:
   Heat your oven to 350°F (175°C). Grease and flour an 8×5-inch loaf pan or line it with parchment paper for easy removal.
2. Mix Cinnamon Sugar:
   In a small bowl, combine the brown sugar and cinnamon. You’ll use this to create the swirl and topping.
3. Whisk Wet Base:
   In a large bowl, whisk the eggs and granulated sugar until creamy and slightly pale. Stir in melted butter and vanilla extract until smooth.
4. Combine Dry Ingredients:
   Add flour, baking powder, baking soda, and salt to the wet mixture. Stir gently until just combined—don’t overmix. The batter should be thick.
5. Fold in Apples:
   Gently fold in chopped apples. They should be evenly distributed without breaking down too much.
6. Layer & Swirl:
   Pour half of the batter into your prepared pan. Sprinkle about ¾ of your cinnamon sugar mixture evenly over it. Add the remaining batter, then top with the rest of the cinnamon sugar. Use a knife to swirl gently for that marbled look.
7. (Optional) Add Streusel:
   If using, sprinkle your crumb topping over the batter before baking.
8. Bake:
   Bake for 35–45 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If it browns too fast, tent it with foil.
9. Cool & Slice:
   Let the bread cool completely in the pan before slicing. This helps set the crumb and prevents crumbling.

Tips & Tricks for Perfect Apple Bread

• Don’t overmix. It’s the #1 cause of dense quick breads. Stir just until combined.
• Use firm apples. Pink Lady, Honeycrisp, or Fuji give a nice balance of sweet and tart.
• Check early. Start testing at 35 minutes—every oven is a little different.
• Boost moisture. Add ¼ cup of sour cream or yogurt to the wet ingredients if you love extra-soft texture.
• Line your pan. Parchment makes cleanup effortless.

Substitutions & Variations

• Vegan Version: Replace butter with melted coconut oil and eggs with flax eggs (1 tbsp flaxseed + 3 tbsp water per egg).
• Dairy-Free: Swap butter for neutral oil or vegan butter.
• Gluten-Free: Use a 1:1 gluten-free flour blend; results stay moist and tender.
• Add-Ins: Try walnuts, pecans, or raisins for texture and warmth.
• Make It Dessert: Drizzle with a quick glaze (½ cup powdered sugar + 1 tbsp milk + dash of cinnamon).

How to Serve Apple Bread

• Everyday Comfort: Warm slice + pat of butter + morning coffee.
• Dessert Mode: Top with vanilla ice cream or a drizzle of caramel sauce.
• Creative Twist: Turn leftovers into apple bread French toast—dip in egg mixture, pan-fry, and top with maple syrup.
• Gift Idea: Wrap cooled slices in parchment and twine for a thoughtful homemade present.

Storage, Freezing & Make-Ahead Guide

• Room Temp: Wrap tightly or store in an airtight container up to 3 days.
• Refrigerate: Keeps up to 7 days—reheat before serving.
• Freeze: Slice, wrap each piece in plastic and foil, and freeze up to 3 months.
• Reheat: Microwave for 15 seconds or warm in a 300°F oven for 10 minutes.

(Pro tip: A short reheat restores that fresh-baked aroma perfectly.)

Common Mistakes & How to Avoid Them

1. Dense Loaf? You likely overmixed or used cold eggs/butter.
2. Soggy Center? Underbaked—always check with a toothpick.
3. Apples Sank? Batter was too thin or apples too large. Dice small and fold gently.
4. Dry Bread? Oven ran hot or overbaked; tent with foil next time.

Frequently Asked Questions (FAQ)

Do I need to peel the apples?

Not necessarily. Peeled apples give a softer crumb; unpeeled add rustic texture and color.

Can I make this ahead of time?

Yes! Bake up to 2 days in advance. Wrap tightly and store at room temperature.

Can I double the recipe?

Absolutely—just use two loaf pans and increase bake time slightly.

Why swirl the cinnamon sugar?

The swirl creates marbled pockets of spice that make every slice visually stunning and delicious.

Can I turn this into muffins?

Yes! Bake at 350°F for 18–22 minutes; check with a toothpick.

Nutrition Information (Per Slice)

Nutrient	Amount
Calories	240
Carbohydrates	33g
Sugar	18g
Fat	10g
Protein	3g
Fiber	1g

(Values are approximate and may vary based on ingredients.)

Bake the Season Into Every Slice

There’s something about the scent of apple bread wafting through the kitchen that feels like fall itself warm, familiar, and fleeting in the best way. This loaf brings that comfort home in the simplest, most delicious way possible. Whether you share it over coffee or keep it all to yourself (no judgment), this recipe promises to become one of those “every year” traditions.

If you try it, drop a comment below and let me know your favorite apple variety or your own twist! And don’t forget to rate the recipe so more bakers can find their new fall favorite.

Happy baking, and here’s to cinnamon-scented afternoons. 🍂

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