This Apple Cinnamon Bread is made with whole wheat flour, maple syrup, warming spices, and bursting with tender chunks of apples!
A Healthier Recipe
This Apple Cinnamon Quick Bread recipe is not only incredibly easy to whip up and unbelievably tasty, but it is also a healthier version of most apple cinnamon bread recipes.
- Instead of being loaded with refined sugars, this apple bread is naturally sweetened with maple syrup, apple juice, applesauce, and of course apples!
- Refined flours is replaced with 100% whole wheat flour. But don't worry, this apple bread is stille soft, light, and tender.
- This recipe is MUCH lower in fat, calling for only 2 tablespoons of oil. The applesauce and apple juice keep the bread moist without the need for much additional fat. In fact, I have left the oil out on many occassions and the apple bread was still delicious!
- If you happen to be dairy-free, you can easily adapt this recipe to be dairy-free, without any change to the taste or texture.
Paired, with a cup of mulled apple cider, this apple cinnamon bread is perfect for celebrating fall or just to and curl up on the couch with a blanket and a book--now, doesn't that sound like a perfect afternoon?!
Notes on Ingredients
- Flour: To keep this apple bread 100% whole grain, use either whole wheat flour or whole white wheat flour. Whole white wheat flour will result in a lighter bread, but I typically use whole wheat flour as that is what I have on hand. Of course, you can use all-purpose flour as well, you just will sacrifice whole grains.
- Apples: Use any apple you like that is suitable for baking. Gala, Granny Smith, or Pink Lady are great options.
- Sweetener: Use either maple syrup of honey, as both work well. Be sure to use 100% pure maple syrup not imitation maple syrup.
- Apple Juice: Be sure to use 100% apple juice, not sweetened apple juice. The apple juice will help to naturally sweeten the bread and enhance the apple flavor.
- Applesauce: Unsweeteend applesauce helps to keep the bread super moist and cut back on the amount of oil needed in this quick bread.
- Oil: Use either canola oil or melted and cooled coconut oil.
- Milk: Use any variety of milk you like. Soy milk, almond milk, oat milk, or conventional milk all work great in this apple bread.
- Spices: This recipe calls for cinnamon and nutmeg. Do yourself a favor--grate your nutmeg fresh using a Microplane, it will taste SO much better than pregrated nutmeg that can overwhelm a recipe.
How to Make Apple Cinnamon Bread
- Wash and dry the apples. Cut into ½-inch cubes. There is no need to peel your apples, as the peel will add nutrients to the bread.
- In a large mixing bowl, whisk or sift together the flour, salt, baking soda, baking powder, nutmeg, and cinnamon. Be sure to thoroughly mix your dry ingredients together so that you don't bite into a chunk of baking soda--YUCK!
- In a separate smaller bowl, whisk together the egg, apple juice, applesauce, oil, and milk.
- Add the apples to the flour mixture and toss to coat. Coating the apples with flour will help them to not sink to the bottom of your loaf pan--so every bite will be equally delicious.
- Add the wet ingredients to the flour mixture and use a spatula to fold the batter together. Mix until the flour is completely moistened and the ingredients are well combined. But don't overmix--that would result in tough bread.
- Pour the batter into a loaf pan that has been lined with parchment paper.
- Bake the apple bread until a toothpick comes out dry, this will take between 40-50 minutes. While the bread is baking, take a moment to enjoy the aroma of apples and cinnamon wafting through the air.
- Once the bread is baked, remove from the oven and place on a baking rack to cool. After 10 minutes, remove the parchment paper from the pan and allow the bread to cool fully.
Because this Apple Cinnamon Bread is made with whole grains and no preservatives, it should be stored in an airtight container in the refrigerator once completely cooled. It should last 4-5 days in the refrigerator.
Alternatively, you can freeze the Apple Bread for up to 3 months. Allow the bread to cool fully, wrap in a layer of plastic wrap, followed by a layer of foil, and then place into a freezer-safe bag or container. Store in the freezer for up to 3 months and defrost overnight in the refrigerator.
Yes! Because of the applesauce, milk, and apple juice, you can easily omit the oil and still have delicious results.
Absolutely! The bread won't have whole grains, but it will be delicious.
If you don't happen to have milk or non-dairy milk in the house, you can use 1 cup of apple juice instead of ½ cup milk and ½ cup juice. I prefer using a mixture of the two, but feel free to use all juice in place of milk. I don't recommend using all milk in place of the juice, as the juice helps to flavor the bread.
Absolutely! It will be delicious!
More Healthy Quick Bread & Muffin Recipes
- Whole Wheat Zucchini Bread
- Healthy Carrot Cake Muffins
- Whole Wheat Pumpkin Muffins
- Healthy Banana Bread
- Cinnamon Applesauce Muffins
If you gave this Healthy Apple Bread a try, I would love for you to leave a comment and review below.
Apple Cinnamon Bread
- 2 cups whole wheat flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon freshly grated nutmeg
- 1 cup chopped apples see notes on type to use
- ½ cup milk any variety
- ½ cup apple cider or apple juice
- ⅓ cup unsweetened applesauce
- 1 egg
- 2 tablespoons canola oil or melted coconut oil
- ⅓ cup maple syrup or honey
- Preheat oven to 350 and grease a 9x5 loaf pan and line with parchment paper.
- Wash and dry the apples. Cut into ½-inch cubes. There is no need to peel the apples unless desired.
- In a large mixing bowl, whisk flour, baking powder, baking soda, salt, and spices together. Add apples and toss to coat apples in dry ingredients.
- In a separate mixing bowl whisk together the milk, apple juice, applesauce, egg, oil, and maple syrup until well combined. Add to dry ingredients and fold together until just combined.
- Bake for 45-55 minutes, or until a toothpick inserted into the center of loaf comes out clean.
- Cool apple bread in the pan on a cooling rack for 10 minutes and then lift the parchment paper out of the pan and cool completely on the rack before slicing or storing.
This recipe was posted originally in 2015 but was updated with new tips in 2021.