This apple bread is soft, moist, and packed with chunks of fresh apple in every slice. Cinnamon, ginger, and nutmeg give it a warm fall flavor, while sliced almonds add a lightly crisp topping.
The recipe uses a combination of all-purpose flour and rice flour, which gives the loaf a tender crumb without making it heavy. Apple jam adds extra moisture and apple flavor, so the bread stays delicious even the next day.
It’s an easy homemade quick bread that works just as well for breakfast as it does with an afternoon cup of coffee or tea.
Why You’ll Love This Apple Bread
There’s a lot to love about this simple apple bread recipe. You don’t need yeast or any complicated techniques, and the batter comes together quickly before going straight into the oven.
The combination of fresh apples and apple jam gives the loaf plenty of apple flavor without making the crumb wet. Cinnamon is the main spice, with just enough ginger and nutmeg to make the flavor warmer and more interesting.
And those sliced almonds on top? They toast as the bread bakes and add a wonderful contrast to the soft interior.
Ingredients You’ll Need
For one loaf, you’ll need:
- 125 g (about 1 cup) all-purpose flour
- 155 g (about 1 cup) rice flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 2 large eggs
- 100 g (½ cup) granulated sugar
- 125 g (about ⅓ cup) apple jam
- 120 ml (½ cup) neutral oil
- 60 ml (¼ cup) milk
- 2 teaspoons vanilla extract
- 250 g (about 2 cups) peeled and diced fresh apples
- 20–30 g (about ¼ cup) sliced almonds
What Kind of Apples Are Best for Apple Bread?
Use apples that keep some texture after baking. Firm sweet-tart varieties such as Granny Smith, Honeycrisp, Pink Lady, or Braeburn work particularly well.
I like to peel the apples and cut them into small chunks rather than thin slices. This way, you get visible pieces of tender apple throughout the loaf.
Why Use Rice Flour in Apple Bread?
This recipe uses both all-purpose flour and rice flour.
Rice flour helps create a tender, slightly delicate crumb, while regular wheat flour provides the structure the loaf needs. Using the two together gives the bread a lovely texture without making it dense.
Important: this recipe is not gluten-free, because it also contains all-purpose wheat flour.
How to Make Apple Bread
1. Prepare the pan
Preheat the oven to 350°F (175°C).
Grease a 9 x 5-inch loaf pan (approximately 20 x 10 cm) or line it with parchment paper.
2. Mix the dry ingredients
In a medium bowl, combine the all-purpose flour, rice flour, cinnamon, baking powder, baking soda, salt, ginger, and nutmeg.
Whisk everything together so the spices and leavening agents are evenly distributed.
3. Mix the wet ingredients
In a large mixing bowl, whisk the eggs with the sugar.
Add the apple jam, neutral oil, milk, and vanilla extract. Mix until smooth and well combined.
4. Make the batter
Gradually add the dry ingredients to the wet mixture.
Mix just until you no longer see dry flour. Avoid overmixing the batter, since that can make the finished bread heavier.
5. Add the fresh apples
Peel and dice the apples, then gently fold them into the batter with a spatula.
You want the apple pieces distributed throughout the batter without overworking it.
6. Add the almonds
Transfer the batter to the prepared loaf pan and smooth the top.
Sprinkle sliced almonds generously over the surface.
7. Bake
Bake at 350°F (175°C) for approximately 55–65 minutes.
Insert a wooden skewer or toothpick into the bread rather than directly into a piece of apple. It should come out clean or with just a few moist crumbs attached.
If the top is browning faster than the center is baking, loosely cover the loaf with foil toward the end of baking.
8. Cool before slicing
Allow the apple bread to cool in the pan for about 10–15 minutes, then transfer it to a wire rack.
For the cleanest slices, let it cool before cutting.
Tips for the Best Moist Apple Bread
Don’t overmix the batter. Once the flour goes in, mix only until everything is combined.
Cut the apples fairly small. Large chunks can create wet pockets and make neat slicing more difficult.
Check the bread in the center. A loaf can look beautifully browned on top while still needing more time inside.
Let it cool. The crumb continues to set as the loaf cools, so slicing immediately after baking can make it crumble.
Measure the flour carefully. For the most consistent result, use a kitchen scale and follow the gram measurements in the recipe.
Substitutions and Variations
You can use a different variety of firm baking apple depending on what you have available.
The sliced almonds add texture but can be omitted if you prefer the bread without nuts.
A neutral-flavored oil works best here so it doesn’t overpower the apple and cinnamon. Canola, sunflower, or another mild vegetable oil will work.
The apple jam is an important part of this particular recipe because it contributes both sweetness and moisture, so I wouldn’t simply leave it out.
Apple Bread with Fresh Apples and Cinnamon
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease or line a 9 x 5-inch loaf pan.
- Whisk together the all-purpose flour, rice flour, cinnamon, baking powder, baking soda, salt, ginger, and nutmeg.
- In a separate large bowl, whisk the eggs and sugar. Add the apple jam, oil, milk, and vanilla and mix until combined.
- Add the dry ingredients to the wet ingredients and mix just until combined.
- Gently fold in the diced apples.
- Transfer the batter to the prepared loaf pan and smooth the top.
- Sprinkle with sliced almonds.
- Bake for 55–65 minutes, or until a toothpick inserted into the bread comes out clean or with a few moist crumbs.
- Cool in the pan for 10–15 minutes, then transfer to a wire rack and allow to cool before slicing.
Notes
More Apple Recipes
If you love baking with apples, try my Apple Charlotte next. It’s a simple, light apple cake made with plenty of fresh apples and a soft, airy batter. It’s an easy dessert for fall baking, but honestly, it’s delicious any time of year.
How to Store Apple Bread
Once completely cooled, keep the apple bread well covered or in an airtight container at room temperature for about 2 days.
For longer storage, refrigerate it. Let a slice come closer to room temperature before serving for a softer texture.
Can You Freeze Apple Bread?
Yes. Let the loaf cool completely before freezing.
You can freeze the whole loaf or individual slices. Wrapping individual portions makes it especially convenient when you only want one or two slices at a time.
Thaw at room temperature before serving.
What to Serve with Apple Bread
This bread is flavorful enough to eat on its own. I especially like it with coffee or hot tea for breakfast or an afternoon snack.
A slice can also be served slightly warm. Because the loaf already contains apples, warm spices, and almonds, it really doesn’t need much added to it.
Frequently Asked Questions
Is apple bread actually bread or cake?
Apple bread is usually considered a quick bread. It doesn’t use yeast and is leavened with baking powder and/or baking soda. Its texture is sweeter and softer than traditional bread and is closer to banana bread.
Do I need to peel apples for apple bread?
For this recipe, yes, I recommend peeling them. It gives the finished loaf a more tender and consistent texture.
Why is my apple bread wet in the middle?
Fresh apples release moisture while baking. The loaf may simply need more time in the oven. Also make sure you’re checking doneness in the bread itself rather than inserting the toothpick into a piece of apple.
Can I make this apple bread without almonds?
Yes. The almonds are primarily a topping and can be omitted.
Is this apple bread gluten-free?
No. Although the recipe contains rice flour, it also contains all-purpose wheat flour.
Can I make apple bread ahead of time?
Absolutely. In fact, the loaf is excellent once it has completely cooled and the crumb has had time to settle, making it a good make-ahead recipe.