An easy apple bread recipe that has no butter or oil, and no white sugar. Fresh apples and walnuts add texture and taste.
When the weather begins to shift and apples start showing up everywhere, this apple bread recipe is one of the first things I make. It’s soft, perfectly spiced, and filled with tender chunks of fresh apple that bake into every slice. The ingredients are simple, the batter comes together quickly, and the smell while it bakes is reason enough to make it again and again throughout the fall season.
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Picking the Right Apple
This apple bread recipe works well with several different kinds of apples. I’ve made it with both Honeycrisp and Gala apples, and each version turned out soft, moist, and full of flavor. Honeycrisp apples add a slightly richer apple taste, while Gala apples are a bit milder and sweeter. Granny Smith apples are a classic choice for baking because they hold their shape and add a tart flavor. Other good options include Pink Lady, Jonathan, and Braeburn apples.
How To Make Apple Bread
- Preheat oven to 375 degrees F.
- Finely dice the washed apples. Set aside.
- In a large mixing bowl, or bowl of a stand mixer, combine sour cream, brown sugar, eggs, and vanilla extract until smooth.
- In a separate bowl, whisk together all purpose flour, baking powder, baking soda, and salt.
- Add dry ingredients to wet ingredients in two increments. Stir well between additions. Make sure to scrape the sides and bottom of the bowl.
- Gently fold in apples and half of the walnuts by hand with a large spatula.
- Divide the batter into prepared bread pans. (I use Baker’s Joy to prepare my baking pans.)
- Baking times:
- Large pan (9 x 5 in.) = 50-60 minutes
- Small pans (3 x 5.5 in.) = 25-30 minutes
- Halfway through baking time, sprinkle loaves with remaining walnuts.
- Baking times are approximate. Loaves are done when a knife or toothpick inserted in the center comes out clean.
- Cool in pans on a rack for 5 minutes and then remove. Slice when completely cool.
Apple Bread Recipe Tips + Substitutions
- This apple quick bread recipe stays fresh for several days if stored in an air-tight container, or wrapped tightly in plastic wrap. It actually tastes better the second day! After two days, store it in the refrigerator.
- Baking times are approximate because all ovens vary a little. Watch the loaves closely at the end, so they don’t get too brown.
- For best results, use the small loaf pans. Using a large loaf pan makes it difficult to get the middle of the loaf completely done.
- I did not peel my apples, but if you don’t like apple peel in your baked goods, by all mean remove it!
- Any kind of nuts can be used. Almonds or pecans would be delicious.
- Instead of sprinkling walnuts on top of the loaves, add a layer of cinnamon sugar.
This apple bread recipe can definitely be made without the walnuts. Although they add taste and texture, it’s delicious if the apples are the star of the show.
Apple Bread Recipe with Walnuts
Ingredients
- 1 cup sour cream
- 1 cup brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 2 cups apples (about 2 large apples, finely diced)
- 1 cup walnuts (chopped)
Instructions
- Preheat oven to 375 degrees F.
- Finely dice the washed apples. Set aside.
- In a large mixing bowl, or bowl of a stand mixer, combine sour cream, brown sugar, eggs, and vanilla extract until smooth.
- In a separate bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
- Add flour mixture to sour cream mixture in two increments, mixing well between additions. Make sure to scrape the sides and bottom of the bowl.
- Gently fold in apples and half of the walnuts by hand with a large spatula.
- Divide into prepared bread pans. (I use Baker’s Joy to prepare my baking pans.)
- Baking times: Large pan (9 x 5 in.) = 50-60 minutes Small pans (3 x 5.5 in.) = 25-30 minutes
- Halfway through baking time, top loaves with remaining walnuts.
- Baking times are approximate. Loaves are done when a knife inserted in the center comes out clean.
- Cool in pans for 5 minutes and then remove. Slice when completely cool.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
If you try this recipe, I’d love to hear what you think. A quick rating or comment is always appreciated, and helps other readers too.
Shop & Source
If you enjoy baking with apples, be sure to try my applesauce muffins recipe and this easy applesauce bread recipe too. Both are simple, dependable recipes made with pantry ingredients and warm fall flavor. The muffins are soft and lightly spiced, while the applesauce bread is moist, tender, and perfect for breakfast or an afternoon snack with coffee or tea.
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I have made all your recipes and my husband is obsessed with them. He always asked me if it’s Ann’s recipe. Everything is so delicious. Thank you!!!
I will definitely try this recipe; it sounds like a winner.
I wish you lived in my neighborhood; I love everything you do.
I usually make a banana and chocolate chip bread.This recipe looks yummy,think I will have to try it.
hi ann, pinned and plan to make! and thanks for the tip to use smaller pans.
laura
This looks soo yummy, Thank you Ann
Looks tasty!
I made the Apple Walnut Bread and it was delicious and a keeper recipe! Good to know it’s a tried and true recipe. Thank you for sharing!
Hi Robin! Yes…I use Baker’s Joy. Enjoy the bread!
Looks delicious! I think I will try it out this weekend! Thanks for sharing!
This is the kind of recipe that reminds me of fall! I love making fresh breads with the fruit and nut ingredients, and I am thinking that this one will find its way into my recipe collection! Can’t wait to try it!!
Oh my…these look amazing. I cannot wait to make your bread recipe.
Thanks for always delivering the best posts!
This looks perfect as a little gift for my pastor and wife. Thanks for posting this recipe!
Looks and sounds so yummy.