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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 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!
- 3-4 medium apples, peeled and diced (about two cups)
- ½ cup vegetable oil
- ¼ cup milk
- 2 eggs
- 1 teaspoon vanilla
- 2 cups sugar
- 2 cups self rising flour
- 2 teaspoons cinnamon
- ½ teaspoon allspice
- 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.
Yum 
Christy, what kind of Apple do you use? I thought maybe Granny Smith or Rome’s. I live in Georgia and the North Georgia Apple’s will be coming in soon. Can’t wait to try this bread.
Hi, Christy. I love your recipes and your stories that you provide with them. I have two of your cookbooks, and I believe you have talked about another one that is coming out. Can you give us a date that the next one will be out?
Hi Cecile!! Thank you so much for your support!! I don’t have the exact date just yet but once I do y’all will be the first to know!!
Hi, I have been looking for a long lost recipe that belonged to my Grandma, I am hoping that if I describe it to you maybe you could help me figure it out. The taste reminds me of Apple Dapple cake, the difference is it was made with dates, the crunchy outside especially on the end pieces was something we all fought over, it was made in a loaf pan like your Apple bread. Really moist inside and looks to me to resemble the color of your Apple bread. She was from Louisiana so I don’t know if that helps narrow things down a bit. If you have no clue that is fine too. Just seen this recipe and that you had the one for Apple Dapple cake and figured maybe you would be familiar. Thank you in advance, Milly Dee
My grandmother used to make a cake called lumberjack cake. It had raisins or dates and pecans. Search Pinterest – I found a similar recipe there!
Just made this. It needed another 15 minutes and honestly it had way too much cinnamon for my taste. I made a second batch ( I had cut up too much apple) and made them into muffins, reduced the cinnamon and sugar, cooked 350 for 20 minutes and they were delish!
Hi Christy! I can almost smell this just reading the recipe! It’s very similar to the Snowflake Apple Cake recipe my mom-in-law gave me over 40 years ago. (Oh, how I miss that precious gentle lady…sure lived up to her name of Grace!) Her recipe made either a large cake baked in a tube pan or two loaves…definitely a favorite to share. Funny story: My hubby made it for a men’s bake-off at church one time and won the grand prize! However, when I tasted it, I realized there was a distinct difference. Asked him to show me what ingredients he had used. Aha…almond extract instead of vanilla…delish, but more pricey! Asked him to please save that version only for very special occasions! 🙂 Keep your yummy recipes and lovely stories coming. Your sunny attitude is a blessing to so many of us! <3
Congrats to your husband for winning AND coming up with his own version unknowingly!!! 🙂
I am sitting here waiting for my bread to get done baking, but it is flowing over the sides of the loaf pan. Was I supposed to use TWO loaf pans???
You may be using a smaller loaf pan than what I do. I think mine is like a 9 X 5. Also make sure you aren’t adding any additional leveners.
Okay, I am going to try this recipe again. It was absolutely delicious, but it didn’t look pretty, it had sunk in the middle. I since tried another recipe, and it looked great, but wasn’t as moist and delicious as your recipe. I hope it works out better for me next time!
Hey Kelly! Try cooking it a little longer. If bread isn’t done in the middle it will be puffy but then deflate when taken out. Being an impatient person, this is something I have to always remind myself of. 😉 I would add five to ten minutes and that should help 🙂
The same thing happened to me twice
I made this bread for a church meeting. It was soooo good! It turned out super moist. I did end up shredding the apples because I don’t like chunks of fruit in my quick breads. Everyone agreed though, this recipe is a keeper. It was the first of the different breads to go! Thanks for the great recipe!
I am so glad to hear it was a hit!!! Thank you for trying it Katie!!
I made this a few months ago and thought it was fabulous – best I’ve ever had and will make it again when I have a few leftover apples. It did make a big loaf though.
I made this a few months back and thought it was great – best I ever had, but it did make a lot. Thought the pan wasn’t gonna hold all the batter. I will definitely make this again when I have a few leftover apples.
I am so glad you liked it Wendy!!
I just had to tell you… I made this bread for my inlaws’ Thanksgiving table. It was DELICIOUS. My father-in-law absolutely loved it and asked me to make it as often as possible. Thanks for a great recipe!
I don’t have any apples could i use apple sauce
You could but you may not end up with the same results. Applesauce acts as another liquid in this recipe so recipe-wise you’d be making a big change. Hope this helps and if you try it please report back!
This recipe is simple and great I used vanilla almond milk instead of regular milk.
I am so glad you liked it Teresa and thank you so much or letting us know that the Almond Milk works!!
Just made this cake! My husband said it came out delicious! I did not make it in a bread pan though, i used a 9×13…It has a wonderful crumb and a great moistness! Saved!
I am so glad you liked it Maria!!!
Very easy and really delicious! Definately a keeper!
I made this Saturday morning. It’s very good, but also very sweet. I had to bake it almost 15 minutes beyond the recommended 60 minutes. Overall though, it is excellent. I made the apple-dapple cake the weekend before for company. It was superb.
This bread truly is AMAZING. My bread-and-butter-loving son (19 year old) has declared this the best ever – no butter even needed (this is shocking coming from him), and since we make all of our own breads, this is BIG. His exact words were “She needs to just keep on doing the same kinds of cooking because ALL her recipes are SO good! It’s just plain old GOOD COOKING!” Haha! He has good taste, huh? Anyway, if you’re hanging on the fence on this recipe, GET OFF AND BAKE! I’m making quadruple batches and smuggling some out to the freezer every time.: ) THANKS Christy!!!
Of all the many varieties of quick breads out there, apple is my favorite.
I love apples and this apple bread was great. It was easy to make and my whole family enjoyed it. I can see making this several times during the fall when the wonderful apples come in. Thanks for the recipe.
Hello Christy my name is Terri and I can’t wait to try the Apple Cake but can I use Whole Wheat White Flour and also use Brown Sugar instead of Granulated Sugar? God Bless and Happy Holidays to you and your Family.
Hi Terri!! I guess you can. I have never tried it any other way than by the recipe that I use so I can’t say as to how it will turn out. If you give it a try I would love to hear how it turns out.
I made three batches this afternoon. Didn’t have enough sugar on hand so used four cups white, one brown and reduced by one cup cuz my hubby doesn’t like too sweet. Didn’t have allspice so just put some cloves, ginger and nutmeg as those generally go well with sweet breads. Smells lovely and tastes great! Top crunchy crust is a bit too sweet for me, even with less sugar. Inside is perfect. 🙂
What a train wreck! I made 5 loafs. I checked the ingredients a couple of times. Withh the over running in the oven and the edges of the pan I lost a loaf. Its tastes fine. Very messy baking. It took an extra half hour to forty five minutes to make. Not to mention the extra time to clean the oven. Dont think I will make this again.
A lady at church gives my family about 7 apples a Sunday. She lives in a type of nursing home. We realized she gives us what she’s supposed to be eating and then goes to the store and buys honey buns! Bless her heart. I’m going to make her some apply bread and feel like we’re meeting her half way. I don’t want anyone to get in trouble. I love this recipe…I’ve made it for home, I’ve made it at work (a school) for the teachers, and I’ve made it with students for the students. Always a big hit.
What a great idea!! I hope she enjoys the bread and am thrilled to hear it has been such a hit so far!!!
I am pinning this! It sounds wonderful!! I love breads made with apples. Right now I have a few pieces of Harvest Apple Cake that I made for our family reunion to finish before making anything else. I have a few bags of apples in my freezer already diced and ready to be made into something. Thanks for another great recipe!
I hope you get the chance to try it soon Donna!! Thank you so much for pinning and sharing, it helps more than people realize!!
Thanks for this recipe. Buying apples today. I agree wth you and also buy organic milk.
I made this yesterday and it’s wonderful. I used those small bagged apples. They had gotten a little old, that is a little soft and very sweet. I used my apple peeler/slicer, which was perfect. This “bread” is better than any apple cake I’ve made. I’ve got a second loaf in the oven right now; taking a friend’s home for post op recovery. I also used a Wilton loaf pan. Popped right out cleanly.
I made second pan of apple bread today as written. After that, I cooked a small pumpkin and substituted it for the apples. I added grated nutmeg to the pumpkin mixture. All of that to say this recipe makes an excellent apple bread and also a good pumpkin bread. The pumpkin bread rose higher, not sure why.
Great recipe, Christy, thanks! What about adding pecans? Would that work?
I think it would work just fine!!
Every time I make this in s 9×5 pan it overflows in the oven . What is wrong here ? I followed the recipe to a T !