When I was a kid, my grandmother used to set a big, sticky apple pie on the kitchen table and act like it appeared by magic. I grew up with that smell — buttery crust, cinnamon that smelled like a warm hug, and apples that sang a little when you bit into them. This apple pie bread grew out of those afternoons: all the cozy flavors of pie without the fiddly lattice. I made it for my first apartment dinner party and my friends thought I’d secret-recruited a bakery. I didn’t, of course — just a few humble apples, pantry staples, and a forgiving loaf pan. It feels like nostalgia with a shortcut, and honestly, who doesn’t love warm cinnamon bread that smells like Sunday?
Quick Facts
- Yield: Serves 8
- Prep Time: 20 minutes
- Cook Time: 55–65 minutes
- Total Time: 1 hour 15 minutes (including cooling)
Why This Recipe is Awesome
This is basically apple pie in loaf form: tender, moist crumb studded with soft-caramelized apple chunks and warm cinnamon. It bakes up with a crackly top and soft, cozy interior — perfect for breakfast, snack, or dessert. It’s forgiving, quick to mix, and uses simple ingredients that tuck neatly into any pantry. It’s so easy even your oven can’t mess it up — and the house will smell like a bakery for hours.
Ingredients
For the Main Dish:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp kosher salt
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 2 large eggs, room temperature
- 1 stick (4 oz) unsalted butter, melted and slightly cooled
- 1/2 cup whole milk or buttermilk
- 1 tsp vanilla extract
- 3 medium apples (about 2 cups), peeled and diced — I like Honeycrisp or Granny Smith for balance
- 1/2 cup chopped pecans or walnuts (optional)
- 1 tbsp coarse sugar or turbinado for sprinkling
For the Sauce / Garnish (optional):
- 1 cup powdered sugar
- 2 tbsp milk (more as needed)
- 1/2 tsp vanilla extract
- Or drizzle warmed caramel sauce for extra decadence
How I Make It
Step 1:
Preheat your oven to 350°F and grease a 9×5-inch loaf pan. Toss the diced apples with 1 tbsp brown sugar and a pinch of cinnamon in a bowl — this helps the apples release juices and caramelize while baking. I love how the kitchen fills with that apple-cinnamon perfume right away.
Step 2:
In a large bowl whisk together the flour, granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. In a separate bowl beat the eggs, melted butter, milk, and vanilla until smooth. Pour the wet into the dry and stir until just combined — you should still see a few streaks of flour. Overmixing gives you a dense loaf; keep it loose and tender.
Step 3:
Fold in the apples and optional nuts gently so the fruit stays in nice chunks. The batter will be thick and speckled with cinnamon; I love the little pops of apple color against the batter. Spoon the batter into the prepared pan and smooth the top. Sprinkle with coarse sugar for a crunchy top that glints like little jewels.
Step 4:
Bake at 350°F for 55–65 minutes, checking at 50 minutes. Look for a golden top with slightly crisp edges and a toothpick that comes out mostly clean with a few moist crumbs (not wet batter). The house will smell like warm nostalgia — that savory-sweet scent of apples and butter. If the top browns too quickly, tent with foil for the last 10–15 minutes.
Step 5:
Cool the loaf in the pan for 10 minutes, then transfer to a wire rack. Drizzle the powdered sugar glaze (mix powdered sugar, milk, and vanilla) or warm caramel over the top while the bread still gives off a little heat — it soaks in just enough for a shiny finish. Slice warm with a serrated knife and serve with butter or a scoop of vanilla ice cream if you’re feeling indulgent.
Pro Tips
- Use firm apples like Honeycrisp or Granny Smith so the chunks hold texture during baking.
- If your apples are very juicy, toss them in 1 tbsp flour to prevent the loaf from getting soggy in the center.
- Room-temperature eggs blend more evenly; cold eggs can seize the batter and make it lumpy.
- Want a crisper top? Bake uncovered the whole time and sprinkle more coarse sugar right before it goes into the oven.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Swap whole milk for buttermilk to add tang and extra tenderness.
- Use coconut oil (solid, measured like butter) for a dairy-free version — expect a slightly different texture and a hint of coconut flavor.
- For gluten-free: substitute a 1:1 gluten-free flour blend and add 1/4 tsp xanthan gum if your blend lacks it; the crumb changes slightly but stays delicious.
- Want less sugar? Reduce granulated sugar to 3/4 cup, but keep the brown sugar on the apples for caramel notes.
Variations & Tips
- Add 1/2 cup raisins or dried cranberries for bursts of sweet-tart flavor.
- Stir in 1 tsp ground cardamom or ginger to change the spice profile — great for holiday mornings.
- Make mini loaves in a muffin tin for grab-and-go snacks; reduce bake time to 20–25 minutes.
- Layer thin apple slices on top before baking for a pretty, almost-pie look.
- Try a brown-butter version: brown the butter, cool slightly, then use in the batter for a nutty depth.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Bake the loaf, cool completely, wrap tightly in plastic wrap, and store at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat slices in a 300°F oven for 8–10 minutes or microwave briefly to revive the warmth.
- Can I double the recipe?
- Sure thing. Use two loaf pans and rotate them in the oven if they don’t fit side-by-side. Baking time stays about the same per loaf; avoid crowding the oven which changes browning.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.
- How do I know it’s done?
- Look for a golden-brown top, crisp edges, and a toothpick that comes out mostly clean with a few moist crumbs. The loaf should spring back slightly when you press the top.
- What if I don’t have ingredient X?
- No worries — swap spices: use pumpkin pie spice instead of cinnamon + nutmeg, or applesauce for some of the fat (reduce milk slightly). For nuts, omit or replace with seeds like pepitas.
How I Like to Serve It
I slice this warm and ladle a little melted butter on top or pair it with a scoop of vanilla ice cream for dessert. It makes a stellar brunch item with coffee or spiced tea, and it travels well to potlucks. In fall, I serve it with maple butter; in spring, a light lemon glaze brightens it up. It always disappears fast.
Notes
- Store wrapped at room temperature for 2 days or refrigerated up to 5 days. Freeze slices up to 3 months; thaw and reheat.
- If topping with caramel, warm it gently — never boil — to keep a silky pourable texture.
Final Thoughts
Closing: Now go impress someone — or just yourself — with your homemade apple pie bread; it’s comfort you can slice, share, and savor.