Country Apple Quick Bread

Every September, I make at least three loaves of this apple cinnamon quick bread: one for us, one for the neighbors, and one to freeze for later. I developed this recipe after years of trying to recreate the apple bread from a local bakery that closed down, and I’m convinced this version is even better.

The key is using plenty of fresh diced apples and not overmixing the batter, which gives you that perfect tender crumb.  It’s so easy, so good, and so seasonal you’ll turn to it year after year.

Ingredients and Tools You’ll Need

You can use melted butter instead of vegetable oil, but oil will always give you a moister loaf. Plus, it will make the bread keep longer and is easier to work with. And any kind of apple is fine here.

This makes one loaf, but you can easily make more and freeze it for later. If you’d like to double or triple this recipe, you can make adjustments in the recipe card at the bottom of this post.

Equipment

• 8.5. x 4.5 x 2.5 loaf pan
• Hand mixer or stand mixer

Ingredients 

For the Bread

• ½ cup plus 1 tablespoon vegetable oil
• 1 cup granulated sugar
• ¼ cup packed light brown sugar
• 2 large eggs
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 2 teaspoons cinnamon
• ½ cup milk or buttermilk
• 1½ cups diced peeled apples (about 2 medium apples)

For the Glaze

• 1 cup confectioners’ sugar
• 1-2 tablespoons milk
• ½ teaspoon vanilla extract

How to Make

Don’t be alarmed if your bread is split down the middle when you take it out of the oven. This is a good sign for any quick bread. It’s a sign that it’s sweet!

Step One: Wet Ingredients

Begin by preheating your oven to 350°F (175°C). Grease your loaf pan or line it with parchment paper for easy removal later.

In a large bowl, combine the oil, sugars, and eggs until well mixed.

Step Two: Finish the Batter

Next, add the flour, baking powder, salt, and cinnamon. Pour in half the milk and mix. Then add the remaining milk and mix until just combined.

Step Three: Add Apples

Stir in the diced apples, ensuring they’re distributed evenly in the batter.

Step Four: Bake

Pour your batter into the prepared loaf pan. Place in the oven and bake for about 60 minutes. It’s done when a toothpick inserted into the center comes out clean. Once baked, let the bread sit in the pan for 10 minutes, then transfer it to a wire rack to cool.

Step Five: Glaze

For the glaze, whisk together the confectioners’ sugar, milk, and vanilla extract in a small bowl. Once the bread has cooled, drizzle the glaze over the top.

Storage Instructions

Wrap the bread in plastic wrap or keep it in an airtight container. It’ll stay fresh for up to 4 days on the counter.

If you want to save some for later, wrap it tightly in plastic and then foil. Pop it in the freezer, and it’ll be good for up to 3 months. To enjoy, thaw it overnight on the counter.

More Fresh Apple Recipes

• If you have lots of apples, make a batch of canned apple pie filling to enjoy all year.
• Old-fashioned apple butter will also make quick work of a few pounds!
• Apple spice cake with boiled caramel frosting is a delicious fall dessert.

Printable Recipe