Apple Bread

This apple bread recipe uses plenty of fresh, juicy apples, grated and in chunks, to create a naturally sweet, moist, and wholesome loaf perfect for breakfast, snack, or dessert.

The recipe is easy to make with simple and affordable ingredients. It’s free of eggs and excess sugar.

You’ll remember the beautifully light and tender crumb, moist texture, and cozy aroma.

You’ll love this apple bread because it’s easy, wholesome, and delicious. It will remind you of our popular apple cake.

Like in most of our other quick bread recipes, such as our healthy banana bread and zucchini banana bread, we substitute fruit for most of the sugar.

Here, for example, we combine shredded and diced apples in the batter to increase flavor and moisture while keeping sugar to a minimum.

We use extra virgin olive oil instead of butter to add moisture while keeping the bread heart healthy.

These small tweaks make the recipe suitable for a tasty breakfast, afternoon snack, or mindful dessert.

And you can even use the same batter to make delicious apple muffins!

Quantities are in the recipe box at the bottom of the page.

Apples: We used fuji apples here. We recommend using a sweet apple variety.

Milk: We use almond milk. You can substitute cow’s milk, oat milk, soy milk, rice milk, etc.

Sugar: We use regular sugar here, but only a tiny amount. You can substitute coconut sugar or honey.

Extra virgin olive oil keeps the bread moist and healthy. You can substitute canola oil, avocado oil, or sunflower oil.

Vanilla extract: you can substitute the seeds in a vanilla pot.

Lemon zest: Make sure your lemon is organic or unwaxed. You can substitute orange zest.

Flour: We made this with organic all-purpose flour. You can substitute any all-purpose or bread flour. You can also use half whole wheat and half all-purpose flour.

Baking powder and baking soda.

Preheat the oven to 350°F or 180°C. Line your loaf pan with parchment paper or grease it with oil or butter.

Chop 1 1/2 apples into small chunks and toss them in a bowl with 1 1/2 teaspoon cinnamon, 1 tablespoon sugar, and 1 tablespoon lemon juice. Set aside while you make the batter.

Add milk, sugar, olive oil, vanilla extract, and grated lemon zest to a large mixing bowl and stir until well combined.

Grate 1 1/2 apples with the peel on and stir them into the batter.

Sift in flour, baking powder, and baking soda and stir until barely combined.

Add the diced, marinated apples and stir until combined.

Pour the batter into your prepared loaf pan.

Top with thinly sliced apple wedges. Optionally, sprinkle with a tablespoon of sugar and a few pinches of cinnamon.

Bake for 55 to 60 minutes or until a toothpick inserted in the center comes out mostly dry.

Let cool down completely for about two hours before slicing.

Room temperature: Transfer leftovers to a plastic bag and keep them for a week.

Freezer: Let the bread cool down before slicing it. Arrange the slices into a freezer-friendly container, placing a square of parchment paper between each slice.

Similar recipes

QUICK BREADS AND MUFFINS: healthy banana bread, vegan banana bread, vegan pumpkin bread, banana zucchini bread, vegan pumpkin muffins, vegan apple muffins, vegan banana muffins.

EASY CAKES: Easy apple cake, vegan carrot cake, pear cake, easy vanilla cake, vegan lemon cake, orange cake, lemon blueberry cake.

For more dessert ideas, check out our compilation with plenty of dessert recipes.

Breakfast

Healthy Banana Bread

Desserts

Vegan Apple Cake

Desserts

Easy Vanilla Cake

Desserts

Vegan Carrot Cake