How To Make Apple Bread


Use fresh apples from your garden for preparing a sweet, cinnamon scented bread. This quick bread uses baking powder and baking soda to help the loaf rise instead of yeast. Since you will not need to wait hours to allow the bread to rise, preparation time decreases for this quick bread compared to a yeast bread. Have a loaf of this apple bread on hand for serving a slice as a breakfast on the go or a light dessert.

Step 1

Preheat the oven to 375 degrees Fahrenheit. Spray the inside of the loaf pan with cooking spray.

Step 2

Mix together the flour, oatmeal, baking soda, baking powder, salt, cinnamon and nutmeg in a bowl.

Step 3

Stir to thoroughly combine in a second bowl the brown sugar, egg, banana and vegetable oil.

Step 4

Add ½ cup of the flour mixture to the egg mixture, stirring to completely moisten the flour. Repeat adding the remaining flour and stirring it into the wet ingredients until a stiff, sticky batter forms.

Step 5

Fold the apples into the batter.

Step 6

Pour the batter into the prepared loaf pan, and bake in the oven at 375 degrees Fahrenheit for 45 minutes to 1 hour or until a knife inserted into the middle of the loaf comes out without crumbs attached.

Step 7

Cool the bread in the pan for 10 minutes before removing from the pan to cool completely on a cooling rack.

Things You'll Need

  • 8 ½ by 3 ½ inch loaf pan
  • Cooking spray
  • 1 cup all purpose flour
  • ½ cup oatmeal
  • ½ tsp. baking soda
  • ¼ tsp. baking powder
  • ½ tsp. salt
  • 2 tsp. ground cinnamon
  • ½ tsp. ground nutmeg
  • 1 cup brown sugar
  • 1 egg, beaten
  • 1 large, very ripe banana, mashed
  • 2 tbsp. vegetable oil
  • 2 cups chopped, peeled apples
  • Cooling rack


  • Apple Bread Recipe
  • Mom's Banana-Apple Bread Recipe
Keywords: apple bread recipe, apple loaf, quick bread recipe

About this Author

Athena Hessong began her freelance writing career in 2004. She draws upon experiences and knowledge gained from teaching all high school subjects for seven years. Hessong earned a Bachelor's in Arts in history from the University of Houston and is a current member of the Society of Professional Journalists.