A cozy fall favorite, this Apple Pie Bread is soft, moist, and brimming with the flavors of fresh apples, cinnamon, and warm spices. I love how it transforms the nostalgic taste of apple pie into a comforting, sliceable treat perfect for breakfast, snack, or dessert. Whether I’m curling up with a cup of tea or looking for a quick grab-and-go option, this bread never disappoints.
Why You’ll Love This Recipe
I find this Apple Pie Bread incredibly versatile. It’s naturally sweetened with maple syrup or honey, made with wholesome ingredients, and can be easily adapted to suit dietary needs. The finely diced apples add texture and moisture, while the blend of cinnamon and nutmeg makes every bite taste like autumn. I also love that it’s easy to throw together with just one bowl for wet ingredients and one for dry — minimal mess, maximum reward.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 1/2 cups finely diced peeled apples (such as Honeycrisp or Granny Smith)
1/2 cup unsweetened applesauce
1/3 cup pure maple syrup or honey
1/3 cup milk of choice
2 tsp pure vanilla extract
1 1/2 cups spelt, all-purpose, or oat flour
2 tsp cinnamon
1/4 tsp nutmeg
3/4 tsp baking soda
1/2 tsp salt
Optional: 1/2 cup chopped walnuts or pecans
Directions
I start by preheating my oven to 350°F (175°C) and lining a 9×5-inch loaf pan with parchment paper or greasing it well.
In a large bowl, I combine the apples, applesauce, maple syrup (or honey), milk, and vanilla, stirring until everything is well mixed.
In a separate bowl, I whisk together the flour, cinnamon, nutmeg, baking soda, and salt.
I gently stir the dry ingredients into the wet mixture until just combined, being careful not to overmix.
If I’m using nuts, I fold them in at this point.
Then I pour the batter into the prepared loaf pan, smoothing out the top.
I bake it for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
After baking, I let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Servings and timing
This recipe makes about 10 slices of Apple Pie Bread.
Prep time: 10 minutes
Cook time: 50 minutes
Total time: 1 hour
Calories per slice: Approximately 180 kcal
Variations
I sometimes switch up the flour depending on what I have — spelt adds a nutty taste, while oat flour makes it gluten-free. For a crunchier bite, I like to add chopped pecans or walnuts. If I want more of a dessert vibe, a light drizzle of glaze or a sprinkle of coconut sugar on top before baking adds a nice touch. Swapping apples for pears can also give a lovely twist.
Storage/Reheating
To keep the bread fresh, I store it in an airtight container at room temperature for up to 3 days. For longer storage, I refrigerate it for up to a week or freeze individual slices for up to 3 months. When I want a warm slice, I reheat it in the microwave for 10–15 seconds or pop it in a toaster oven for a slightly crispy edge.
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FAQs
How do I know when the bread is fully baked?
I check by inserting a toothpick into the center — if it comes out clean or with a few crumbs, it’s ready. The top should also feel firm and slightly springy.
Can I make this recipe gluten-free?
Yes, I often use oat flour to make this gluten-free. Just make sure it’s certified gluten-free if needed.
What kind of apples work best?
I prefer Honeycrisp or Granny Smith because they hold their shape and add the right balance of sweetness and tartness.
Can I make this bread vegan?
Absolutely. I use non-dairy milk (like almond or oat) and choose maple syrup instead of honey to keep it vegan.
Do I have to peel the apples?
I usually do, as peeled apples give the bread a smoother texture, but keeping the peel on works too — it just adds a bit more chew.
Conclusion
Apple Pie Bread is one of those recipes I keep coming back to, especially during cooler months. It’s simple, delicious, and fills the kitchen with the smell of cinnamon and baked apples. Whether I’m sharing it with friends or enjoying a quiet slice with tea, this bread is always a cozy, satisfying treat.
📖 Recipe:
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Apple Pie Bread
- Total Time: 1 hour
- Yield: 10 slices
- Diet: Vegetarian
Description
A cozy and moist Apple Pie Bread made with fresh apples, warm spices, and naturally sweetened with maple syrup or honey. Perfect for breakfast, snacks, or dessert, it’s a wholesome and comforting fall treat.
Ingredients
1 1/2 cups finely diced peeled apples (such as Honeycrisp or Granny Smith)
1/2 cup unsweetened applesauce
1/3 cup pure maple syrup or honey
1/3 cup milk of choice
2 tsp pure vanilla extract
1 1/2 cups spelt, all-purpose, or oat flour
2 tsp cinnamon
1/4 tsp nutmeg
3/4 tsp baking soda
1/2 tsp salt
Optional: 1/2 cup chopped walnuts or pecans
Instructions
- Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper or grease it well.
- In a large bowl, mix together the apples, applesauce, maple syrup or honey, milk, and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, cinnamon, nutmeg, baking soda, and salt.
- Gently stir the dry ingredients into the wet mixture until just combined. Do not overmix.
- Fold in the chopped nuts if using.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Use certified gluten-free oat flour for a gluten-free version.
For a vegan option, use non-dairy milk and maple syrup instead of honey.
Add a sprinkle of coconut sugar or a glaze on top for extra sweetness.
Swap apples for pears for a flavorful twist.
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Freeze individual slices for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 10g
- Sodium: 170mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
