Apple Bread Recipe

Apple quick bread can look done at the edges while a wet fruit pocket leaves the center gummy. Firm apples cut into small cubes distribute moisture more evenly, and a moderate oven gives the loaf time to set. The doneness check belongs in a cake area near the center, not directly through an apple piece.

Oven calibration, pan material, fruit moisture and ingredient measuring can shift the finish. Begin checking at the early end of the range and use the center cues described below.

This recipe was developed through culinary research and editorial review. It is not represented as a personal kitchen test.

For a related idea, see apple cake recipe. You may also want apple crumble recipe.

Jump to recipe

Why this recipe works

Small firm apple pieces: Even cubes distribute fruit and moisture without creating large wet tunnels.

Yogurt and oil share the work: Yogurt adds structure and tang while oil keeps the cooled loaf tender.

A metal pan gives predictable heat: Metal conducts heat more steadily than glass for a tall quick-bread center.

The first batch is the useful reference point. Measure as written, note the finish in your equipment, and change only one variable at a time if an adjustment is needed.

Ingredients

• 2 cups all-purpose flour, 240 grams
• 1 1/2 teaspoons ground cinnamon, divided
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 2 large eggs, room temperature
• 3/4 cup packed brown sugar
• 1/2 cup plain Greek yogurt
• 1/2 cup neutral oil
• 2 teaspoons vanilla extract
• 2 cups peeled diced apples, 1/3-inch pieces
• 2 tablespoons granulated sugar, for topping

Ingredient notes

Apples

Firm apples such as Honeycrisp, Pink Lady or Granny Smith keep definition. Dice after measuring the other ingredients to limit browning.

Flour

Use 240 grams or spoon and level the cups; packed flour makes the loaf dry.

Greek yogurt

Plain full-fat or 2% yogurt works. Very thick strained yogurt may require one tablespoon milk.

How to make apple bread

1. Prepare

Heat the oven to 350°F. Grease a 9-by-5-inch metal loaf pan and line it with a parchment sling.

2. Mix dry ingredients

Whisk flour, 1 teaspoon cinnamon, baking powder, baking soda and salt until evenly combined.

3. Mix wet ingredients

Whisk eggs, brown sugar, yogurt, oil and vanilla until smooth.

4. Combine

Fold dry ingredients into wet just until a few flour streaks remain, then fold in the diced apples without overmixing.

5. Fill and bake

Spread batter in the pan. Mix granulated sugar with remaining cinnamon, sprinkle on top, and bake 55 to 68 minutes, tenting loosely if the top browns early.

6. Check and cool

A tester inserted in a cake area near the center should show moist crumbs, not batter. Cool 15 minutes in the pan, then at least 15 minutes on a rack before slicing.

Quick timing and doneness guide

Stage	What to look for	What to do
Preparation	Even cubes distribute fruit and moisture without creating large wet tunnels.	Complete the size, moisture or equipment setup before cooking
First check	Fold dry ingredients into wet just until a few flour streaks remain, then fold in the diced apples without overmixing.	Check at the early end of the range and keep unfinished portions cooking
Finished	A tester inserted in a cake area near the center should show moist crumbs, not batter. Cool 15 minutes in the pan, then at least 15 minutes on a rack before slicing.	Stop when the stated texture or safe temperature is reached
If adjustment is needed	Keep cubes near 1/3 inch and fold only until combined.	Make the smallest useful change, then check again

This table is a decision guide, not a replacement for ingredient labels, the appliance manual or safe-temperature guidance. When food safety depends on internal temperature, check more than one thick piece with a reliable thermometer.

Substitutions and variations

Nuts

Fold in 1/2 cup toasted walnuts or pecans with the apples.

Pear bread

Replace apples with firm ripe pear cubes, blotting wet cut surfaces before folding.

No yogurt

Use the same amount of sour cream; the crumb will be slightly richer.

Change one major component at a time. Moisture, sweetness, structure and cooking time affect one another, so several simultaneous substitutions are harder to predict.

Serving ideas

Serve plain, lightly toasted or with a thin spread of butter. Let the loaf cool before slicing so the moist crumb can finish setting around the fruit.

Troubleshooting

The center is gummy

Likely cause: The loaf was underbaked, apples were cut large or the tester went through dry cake only.

Fix: Use small cubes and check two center areas before removing the loaf.

The top is too dark

Likely cause: The oven runs hot or the loaf needs more center time.

Fix: Tent loosely with foil and continue until the center test passes.

The bread is dry

Likely cause: Flour was packed or the loaf baked beyond doneness.

Fix: Weigh flour and begin checking at 55 minutes.

The apples sink

Likely cause: Pieces were large or the batter was overmixed and loose.

Fix: Keep cubes near 1/3 inch and fold only until combined.

Storage, freezing and reheating

Refrigerator: Store covered at room temperature for 2 days or refrigerate for up to 5 days.

Freezer: Freeze individual slices well wrapped for up to 3 months.

Reheating or serving after storage: Warm a slice briefly in a toaster oven or microwave; avoid overheating, which dries the crumb.

For general handling, the FoodSafety.gov Four Steps to Food Safety is the authoritative outside reference used for this article. FoodSafety.gov’s clean, cook and chill framework applies to eggs, batter and finished quick bread.

Frequently asked questions

What apples are best for apple bread?

Firm sweet-tart apples hold their shape and keep the loaf from becoming applesauce-like.

Why is my apple bread raw in the middle?

Tall quick breads need enough time for the fruit-rich center to set. Use a metal pan and test in more than one center area.

Can apple bread be frozen?

Yes. Cool completely, wrap individual slices and freeze for up to 3 months.

Recipe development note

The method for apple bread recipe was developed through culinary research and editorial review. The quantities and time ranges are an editorial recipe specification, not a claim that every ingredient brand, appliance or batch was personally tested in one kitchen.

Nutrition is an estimate per slices and varies with brands, optional ingredients and portion size. The accompanying visuals are AI-assisted food-editorial images, not photographs of a kitchen test.

Printable recipe card

This recipe was developed through culinary research and editorial review. Equipment, ingredient brands, starting temperature and batch size can change timing; follow the method cues and applicable safety guidance.

Nutrition is an estimate per slices and varies with brands, optional ingredients and portion size.