Apple Bread

It’s that time of year – time to head to the apple orchard, pick apples and enjoy all the recipes that are available right now. We are blessed to have many apple orchards here in Northwest Indiana and they are ready for picking.

Last year we shared a few recipes for Apple Week and had such a good time, we thought we would expand it a few more days and also share recipes on Pocket Change Gourmet.

This Apple Bread boasts all the flavors of Fall with delicious Fuji apples and apple pie spice.

Apple Bread :: Recipe on HoosierHomemade.com

Quick bread is definitely some of the easiest bread you can make. Typically the bread goes together in minutes and has many different flavors, a couple of my favorites are Pumpkin Bread and Zucchini Bread, I have made both many, many times and we love them.

Apple Bread :: Recipe on HoosierHomemade.com

Gooseberry Patch is one of my favorite cookbook authors, this Apple Bread is adapted from Sunday Dinner at Grandma’s Cookbook.

5 from 1 reviews
Apple Bread
 
Prep time
Cook time
Total time
 
Delicious recipe with the flavors of Fall. Recipe from HoosierHomemade.com
Serves: 2 - 8x4 bread pans, or 1 bread pan and 2 mini loaves
Ingredients
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 1 teaspoon apple pie spice (recipe here)
  • 3 eggs, beaten
  • 1 cup oil
  • 1¼ cup brown sugar, packed
  • 1 cup sugar
  • 1 tablespoon vanilla extract
  • 2 cups Fuji apples, cored, peeled and diced small
  • ¾ cups chopped pecans
Instructions
  1. Preheat oven to 325 degrees and spray 8x4 bread pans with cooking spray
  2. Sift together dry ingredients; flour, baking powder, baking soda, salt, and spices
  3. In a large bowl, blend together eggs, oil, sugars and vanilla
  4. Gradually add the dry ingredients and blend
  5. Peel, core and cut the apples and pecans, fold into batter
  6. Pour batter into prepared pans
  7. Bake for 40-50 minutes or until a toothpick inserted comes out clean

Apple Week on HoosierHomemade.com

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Comments

  1. Trish Butler says:

    You did it to me agan. When I opned your e-mail I thought I have enough apple bread recipes and then I opened it and it lookd so good I saved it. Between you, Brucrew Crew Life and Hugary Happenings, Iam ging to win because I will have the most and best recipes whenI I die. Than you s vey uch or ll of your recipes and talets.

  2. Trish Butler says:

    lol That last part was supposed to read: Thank you so very much for all of your recipes and Talent.

  3. Heidi says:

    This apple bread looks amazing! Cannot wait to try it! I cannot choose between all the yummy apple recipe or pumpkin recipes which is my favorite for fall…must,eat.them.all!
    Heidi recently posted..Daily Magazine Deals: Every Day with Rachael Ray, Teen Vogue & WiredMy Profile

  4. Love apple bread!

  5. Amy says:

    I have just started baking and I am not sure exactly what Fuji Apples are and where I can find them. If I cant find them, can I substitute a different type of apple? I am anxious to try this recipe this weekend and I want to make sure I do it right if I have to substitute anything. Thanks for the great inspiration for this baking newbie!!!!!

  6. Barb says:

    Thanks for the recipe. I only have 1 bread pan so I used it and my Pampered Chef Brownie pan and filled the cups 3/4 full and baked for 25 minutes.

  7. Amanda says:

    I baked this exactly as directed as far as I can tell… the first loaf I did for 40 minutes, checked it, and let it cook another 15 minutes. The second I set for 50 minutes and it still didn’t seem done so I let it go another 10 after that… The first one is very gooey but the second one almost seemed burnt on the outside… but neither one looked like a real loaf of bread. Maybe I used too much apples? I tasted them both and they both taste great, they just don’t seem like a bread. But this seems to happen any time I try to bake a quick bread… they never come out right! Any tips?

  8. Julie says:

    I want to try to make these as muffins. Suggestions on cooking temperature? Time?

  9. Karen says:

    I just mixed this up and it’s VERY thick, the recipe says to pour batter into pans but it cannot be poured. I had to spoon it in. Is it supposed to be this thick??

    • Liz says:

      Hi Karen, the batter will be thick because of the apples, honestly I don’t remember it being very thick though. You can certainly divide the batter the best way for you.
      If your batter is extremely thick, you may need to adjust the baking time, because it would make the bread very dense.
      Happy Baking!
      ~Liz

  10. Cristal says:

    Advice…I made this bread this morning. Like the comment above my bread was extremely thick. I baked both pans for 50 minutes. One pan was done, the other wasn’t so I kept it in a few minutes more. Both breads completely sank in the middle…Any advice as to why this happened?

    • Liz says:

      Hi Cristal, sorry that happened. Sometimes apples have a lot of water or liquid which can effect the batter. It seems like perhaps I need to bake this bread again and see what happens.
      ~Liz

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