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 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!
TIP: This bread has a nutritious base of applesauce and oatmeal.
Healthy Apple Cinnamon Quick Bread
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.
Ingredients in Apple Cinnamon Bread
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 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.
- Preheat the oven and grease your pan.
- Grind the oats, baking powder, cinnamon, salt, sugar, and ground flax seeds in a food processor to make a coarse flour.
- Chop the apple.
- Add all ingredients to a bowl and stir to combine
- Pour into the prepared baking sheet and smooth until even with a spatula. Bake!
- Place on a wire rack and let cool completely before cutting.
How 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.
What 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.)
Tips for Making the Best Apple Bread
- 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!Print
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.
- 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 (dairy or nondairy)
- 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)
- Preheat the oven to 350 degrees F and grease an 8×8-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.
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 1/4 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 3/4 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.