This easy Apple Bread recipe is moist (and flourless!) and it’s packed with whole grains and fruit. Plus, it has a texture that’s soft enough for even the littlest eaters and stores well in the fridge for days.

apple-bread-with-yogurt-frosting

Apple Cinnamon Bread

With an easy method and a nutritious ingredient list, this quick bread is such a great option for easy breakfasts and snacks. The batter comes together quickly so you don’t have to spend hours getting it ready to bake and the apple flavor comes from both applesauce and fresh apples.

It’s moist, fresh, and loaded with delicious flavors!

This bread is the kind of snack or mini meal that I crave during most of the year—which works out well since this stores well in the fridge in an airtight container for 3-5 days.

It’s also made with pantry staples, so I can usually make a batch even when I’m short on groceries. It has a nicely balanced mix of whole grains, fruit, protein and fiber, and is a perfect way to use up apples you have lingering in the fridge.

TIP: This bread has a nutritious base of applesauce and oatmeal.

ingredients in apple cake

Ingredients You Need

This recipe contains pantry staples including:

TIP: The bread is just lightly sweetened, so you may want to drizzle a little yogurt on top. Up to you!

how to make oatmeal apple bread step by step

How to Make Apple Cinnamon Bread Step-by-Step

Here’s a look at how to make this quick bread recipe. Scroll down to the bottom of this post to see the full recipe.

  1. Preheat the oven and grease your pan.
  2.  Grind the oats, baking powder, cinnamon, salt, sugar, and ground flax seeds in a food processor to make a coarse flour.
  3. Chop the apple.
  4. Add all ingredients to a bowl and stir to combine
  5. Pour into the prepared baking sheet and smooth until even with a spatula. Bake!
  6. Place on a wire rack and let cool completely before cutting.

apple-bread-on-cutting-boardHow long can I store this bread?

You can store this bread in the fridge in an airtight container for up to 5 days. Serve it chilled or slightly warmed through. You can also store it in a zip top freezer bag (slice it first to make it easier to package up) for up to 3 months.

Thaw in the fridge overnight or in short 15-30 second increments in the microwave until warmed through.

What are the best apples to use?

Most apples work well in this recipe though I tend to use Granny Smith, Cortland, or Pink Lady, which are a more typical baking apple. And know that the bread definitely has texture, so if you think that your little one won’t love the chunks of apple, or will be distracted by trying to pick them out, peel the skin off and/or chop the pieces of apple smaller.

apple-bread-cut-up-on-purple-plateWhat pairs well with this Apple Bread?

We like this bread with milk (or coffee or tea) and a side of extra apple sticks. (Shown above plated for my one year old.) You can drizzle a little honey on top or some nut or seed butter. It’s also delicious with a smear of cream cheese…which totally makes it taste like Apple Cake, or a simple yogurt frosting. (See the Notes at the bottom of the recipe for the info.)

Best Tips for Success

  • Use whichever apples you prefer, though I like Granny Smith, Cortland, or Pink Lady. Dice the apple small.
  • To make gluten-free Apple Bread, use certified gluten-free oats to make Gluten-Free Apple Bread.
  • To make dairy-free Apple Bread, use coconut oil instead of butter and nondairy milk.
  • Use smooth, unsweetened applesauce.
  • Serve this bread chilled straight out of the fridge or slightly warmed.

I’d love to know what you think of this recipe if you try it, so please comment below to share!

sliced-apple-oatmeal-bread-on-cutting-bard

Easy Apple Bread

This bread is free from gluten and nuts, and has an alternative if your little doesn't do dairy. This bread is delicate when warm, so let it cool fully before you slice it with a serrated knife.
4.72 from 14 votes
Prep Time 10 minutes
Cook Time 32 minutes
Total Time 42 minutes
Cuisine American
Course Breakfast
Calories 66kcal
Servings 16

Ingredients

  • 2 cups rolled oats
  • 1 teaspoon baking powder
  • 2 teaspoons cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup sugar (or 2 tablespoons maple syrup)
  • 1/4 cup ground flaxseeds (or flaxseed meal)
  • 1 cup applesauce
  • 1/2 cup milk
  • 3 large eggs
  • 1 teaspoon vanilla
  • 2 tablespoons butter (melted and cooled slightly)
  • 1 cup finely diced apple (skin on or off, according to your preference; I leave it on)

Instructions

  • Preheat the oven to 350 degrees F and grease an 8x8-inch baking pan.
  • Place the oats, baking powder, cinnamon, salt, sugar, and ground flax seeds into the bowl of a food processor. Process for about 30 seconds or until the oats resemble a coarse flour.
  • Stir all ingredients together in a bowl. (Or, add all ingredients to the food processor, adding the chopped apples last, and pulse to combine if you don't want to dirty another bowl.)
  • Pour into the prepared baking pan and smooth the top with a spatula until even.
  • Bake for 32-34 minutes or until a cake tester inserted into the center comes out clean and the edges are lightly golden brown.
  • Place pan onto a wire rack and let cool completely before cutting.

Notes

  • Store in an airtight container in the fridge for up to 5 days or at room temperature for 3 days. We prefer it chilled, but it works either way.
  • Yogurt Icing: Stir together ¼ cup plain whole milk Greek or regular yogurt with 2 tablespoons honey or maple syrup. Spoon into a plastic storage bag. Seal, then cut off one bottom corner. Drizzle over the cooled bread.
  • Egg-Free: Omit the eggs and increase the milk to ¾ cup. Soak 3 tablespoons chia seeds in the milk before adding to the batter. Decrease baking time to 30 minutes.
  • Gluten-Free: Use certified gluten-free oats.
  • Dairy-Free: Use coconut oil instead of butter and nondairy milk.
  • Use maple syrup instead of sugar if you prefer.
  • Use smooth applesauce that's unsweetened.
  • Use whichever apples you prefer, though I like Granny Smith, Cortland, or Pink Lady. Dice them into small pieces.
  • Serve this bread chilled straight out of the fridge or slightly warmed.

Nutrition

Serving: 1slice, Calories: 66kcal, Carbohydrates: 7g, Protein: 2g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 35mg, Sodium: 92mg, Potassium: 63mg, Fiber: 1g, Sugar: 6g, Vitamin A: 110IU, Vitamin C: 1mg, Calcium: 38mg, Iron: 1mg
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

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Comments

  1. 5 stars
    Loved this bread! Made mini muffins for my son and a loaf of bread for us. I added pecans as topping for us and we really liked it, next time I’ll add it at the beginning for everyone. Looking forward to trying a lot of your recipes! 🙂

  2. 5 stars
    I was skeptical this would be delicious, oats and flax.., but I had apples to use and wanted to bake. But dang, this is so so good! Make it!!

  3. 5 stars
    I made this with my 2-year old and our whole family really enjoyed it. It was so delicious – lightly sweet and a nice apple flavour, and great for a snack or a bread alternative at lunch.

  4. 5 stars
    Just the right amount of sweetness!!, i used brown sugar instead of regular and they came out so good! My toddler had it with some creme cheese and sprinkles on but it tastes really good on its own. Also I didnt have flax and the texture was still great.

    1. 3 stars
      I made some variations to this recipe purely because of what’s in my pantry. 2 eggs instead of 3 (i now realise i should’ve used 3), no flax – added a tbsp of flour instead, and used honey instead of sugar/maple syrup. Maybe it was all the changes (esp egg) but it took forever to cook through – 55min vs the 34 advised. Its also really dense.

      I’d like to make this again following the recipe to a t to give it another chance, cause I can see its potential, especially considering its reasonably healthy. Thank you Amy for all the yummy recipes!!

  5. Anytime you omit an ingredient the texture will likely change so I would think it was the butter omission that did it. Next time sub in melted coconut oil or another oil to make sure the ratios (and fat) stays the same.

    1. Yes, brown sugar should be fine but you’d need to keep the applesauce since it’s a full cup. There wouldn’t be enough moisture without it.

  6. 5 stars
    This was exceptional! Everybody enjoyed it. Made it over the weekend and ate it for breakfast during the week. I omitted the eggs and did 3 flax “eggs”. Worked perfectly.

  7. 5 stars
    Made this for the first time today. It was delicious! My 5 year old, 3 year old and I all loved it! I’m a working mother so I’m going to freeze the rest in slices for quick breakfasts for when we are on the go during the work week.

  8. Can you completely omit the flaxseed from the recipe? I just don’t have any in the pantry

    Also – thank you so much for all your recipes! They have been a lifesaver especially when we need an easy breakfast option during the week

    1. You can omit it and use extra oats instead. It will be a touch more delicate so be sure to let it cool before slicing.

  9. 4 stars
    I accidentally left out the butter but the loaf was very moist anyway. I did find it a bit sticky and hard to slice without it breaking and a fair bit sticking to the knife but it wasn’t fatal. If I made it again I’d add another teaspoon of cinnamon and maybe some raisins or chopped dates to make it a bit sweeter as even though I don’t eat a lot of sugar or sweet things I think it would have been nicer if it was a little bit sweeter. My two children (17 months and 4) both gobbled it up and asked for more though.

    1. Thanks for the feedback Judith—those sound like they’d be nice additions—and I’m glad that the kids enjoyed it!

  10. I subed chia seeds for flax seeds, but used only half of what the recipe calls for. Hopefully it works out! It’s in the oven now! Thanks for sharing!

  11. 5 stars

    looks great! Would it work to shred the apples or do they need to be cubed to keep the moisture in?

    1. In a standard size muffin tin I would start checking it with a cake tester (it should come out clean) at 26-28 minutes.