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My family has always loved quick breads. They make a delicious snack, simple dessert, or great quick bite for breakfast as you head out the door. This Amazing Apple Bread has a taste very much like my Apple Spice Muffins and greets your family with a heavenly aroma as soon as they walk in the door. It bakes up moist and tender, studded with juicy bits of apple, with a decadent soft crisp crust on top. It’s great on it’s own or spread with a smear of butter or apple butter.
Like my Apple Spice Muffins, this is a recipe you can use any kind of apple you want in, even apples that are going a little soft.
In the interest of being neighborly, I like to double this so I have one loaf to keep and one to give away as a nice surprise to someone who would enjoy a little pick me up.
You’ll need: Apples, Sugar, Self Rising Flour*, Vegetable Oil, Milk, Vanilla, Eggs, Allspice, and Cinnamon.
Don’t let all these ingredients fool ya, this bread is so easy to make!
*To make your own self rising flour, see my FAQ section.
*I only buy organic milk because it lasts so much longer. While I think organic is groovy and all that, under normal circumstances I’m not up for paying double for an ingredient. I say this just so you don’t feel like you need to get a special milk for this. Get what you can afford and don’t feel bad. Notice my generic self rising flour and generic vegetable oil 😉 Please don’t ever let anyone make you feel like a bad person or parent for buying what you can afford to buy. Budgets are tight and we do the best we can – and I think you’re doing a pretty darn good job!
Peel and Dice your apples. Place them in a large mixing bowl.
Add in eggs, oil, milk, and vanilla
Stirry stirry
Add in sugar
Stirry Stirry Stirry
Okay you could have added the sugar in with the vanilla and stuff but I forgot to add it because I was busy taking pictures so I ended up having to add it in an extra step 🙂
Dump in flour and spices.
Stir until well combined and there are no dry spots.
Spray a loaf pan with nonstick cooking spray.
Note: This is a really good loaf pan that hasn’t ever stuck on me. If you don’t have the same confidence in your loaf pan you would be better off greasing it with shortening and sprinkling it with flour, then patting it around a bit until the flour coats the sides.
I’ll just take the easy way out and give it a good going over with cooking spray. I have learned to err on the side of making things uncomplicated whenever necessary – as opposed to making them overly complicated, which is how I operated the first half of my life.
I am happily reformed now 🙂
Spread batter into prepared pan.
Bake in 350 oven for one hour, or until toothpick inserted in center comes out clean.
Allow to cool in pan 5-10 minutes before turning out.
Enjoy!
Ingredients
- 3-4 medium apples peeled and diced (about two cups)
- 1/2 cup vegetable oil
- 1/4 cup milk
- 2 eggs
- 1 teaspoon vanilla
- 2 cups sugar
- 2 cups self rising flour
- 2 teaspoons cinnamon
- 1/2 teaspoon allspice
Instructions
- Peel and dice apples, place in large mixing bowl. Add eggs, oil, milk, vanilla, and sugar. Stir with a large spoon until well blended.
- Add flour, cinnamon, and allspice. Stir again by hand until well combined.
- Grease a loaf pan with cooking spray* and spoon batter into pan.
- Bake at 350 for one hour, or until a toothpick inserted in center comes out clean.
- Allow to cool in pan for five minutes. Turn out.
If using a pan that tends to stick, grease with shortening and flour instead of just cooking spray.
Nutrition
This looks absolutely delicious Christy and the best part is how easy it is. I love these kind of recipes. Going to try it today. Was wondering how it would be to pour a glaze made with apple cider over it when cool. Just a thought…
My mother just called with the same idea! lol I’m sure it would be good, but you might want to try it on it’s own first. The crunchy topping is absolutely divine on this and it is very moist and fairly sweet.
Oh Diane, my thoughts exactly… I’m thinking about adding some confectioner’s sugar and apple cider to make a thin but yummy glaze, also!!
YUM, Yum!!
I made this apple bread a few weeks ago and forgot to leave a comment. Christy, it was absolutely delicious! We really like the little crust all around. I made it in a loaf pan this time but I think I will try muffins next time so will get more of the little crunchy crust. I used Granny Smith apples and the tartness of the apples was perfect with the sweetness of the bread. I only had 2 apples on hand but it still had plenty of apples. Thanks for sharing!
I am so glad you liked the bread Julia!! Thank you so much for giving it a try!
Christy–So many of your recipes call for self-rising flour and I don’t have any in the house. How do I use all-purpose flour in this recipe? Thanks!
Hey Barbara! Its simple to make your own. I put a link to my page with the recipe in the instructions right beneath the photograph of the ingredients. I’m not at my computer right now or I’d send again.
Thanks, Christy. I guess if I had read the entire posting, I would have seen your link. I’m printing out the recipe and adding the ‘make your own self-rising flour’ info. Love your emails and love your recipes. I’ve tried a lot of them and they always turn out great. Made the ‘Apple Fritters’ the other day for the grandkids and they couldn’t stop eating them!
Can you use chunky apple sauce instead of chopping up apples?
Oh Christy… “thanks,” for generally using the “self-rising,” flour… I’m a southern gal and that’s what both my Mama and Grand always used, they just thought that buying something that already had the baking soda/baking powder was easier than having to buy all the “extra,” ingredients only to combine them once you needed to “bake,” whether it was homemade biscuits, or the finest cakes anyone could ever dream up!! Honestly, I think Ina or maybe Paula were the first two “real cooks,” that actually mixed those in. . . never did understand it anyway.
So happy you’re on the mend! To Blessed to be Stressed, I’m praying!!
didnot fine how you make self rising flour.
thanks
Thank you for this recipe…I have been looking for a quick and easy apple bread. I knew I could count on you 🙂
Sounds good and easy…….can’t wait to make. What size loaf pan do you use? Thanks!! ;o)
Oh, Christy, you read my mind. I was combing through your recipes the other day thinking, “Now, isn’t there one for apple bread in here somewhere?” And lo and behold, here you come with it now! Thank you so much. I’ll make a loaf tonight to bring to my officemates tomorrow — and maybe one more for the staff at the animal shelter where I volunteer! Thank you again.
If I wanted to go sugar free would I use the same amount of Splenda
instead of the sugar (2 cups)? Do you know of another brand that would
work better with this recipe?
TIA
I use Splenda all the time with baking but here’s what I’ve learned:
-Stevia is a healthier, more natural sugar substitute. If you can, go with that.
-Sugar substitutes are equal substitutes, even though they seem sweeter. So 2 cups is 2 cups.
-Splenda doesn’t leave the baked goods as dense as when using real sugar.
-Some might pick up a chemical-taste when using Splenda. That’s what I heard today after making pumpkin bread with is.
Hope that helps!
I have also found that recipes I use Splenda in do not brown like using sugar so I usually add in just a bit of sugar with the Splenda. We don’t like a pale banana bread, etc.
Great! This one will go with my banana bread recipe. Have to make a run to our local produce stand to find some apples, then get outta my way..sounds delicious, Christy.