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+ servings

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.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 32 minutes
Total Time 42 minutes
Servings 16
Calories 66kcal


  • 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)


  • 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.


  • 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.


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