Few things feel cozier than baking a fresh loaf of apple bread. The smell of cinnamon, toasted walnuts, and tender apples fills your kitchen with warmth. I’ve made this recipe multiple times, tweaking it until the balance of apples, spice, and texture was just right. The result? A moist, nutty loaf that’s naturally sweetened with applesauce and kissed with cinnamon sugar on top. Whether you serve it for breakfast, an afternoon snack, or dessert, this wholesome bread proves that simple ingredients can come together to create something extraordinary.

Why You’ll Love This Apple Bread

There are so many reasons this apple bread deserves a spot in your baking rotation:

Wholesome ingredients – whole wheat flour, applesauce, and walnuts keep it hearty yet light.
Beginner-friendly – no mixer required, just bowls and a spatula.
Flavor-packed – tart apples and cinnamon sugar topping create irresistible taste.
Versatile – serve warm with butter, pair with tea, or pack as an on-the-go snack.

You’ll appreciate how it feels both nourishing and indulgent.

The Story Behind Apple Bread

Like most fruit loaves, apple bread has its roots in seasonal baking traditions. Here are a few fun tidbits:

Apple harvest season made spiced loaves a comforting staple in European kitchens.
Walnuts were often added for crunch and to stretch the bread’s heartiness.
Apple bread became a way to reduce food waste by using imperfect apples.
Today, it’s a beloved fall favorite, but with year-round appeal thanks to easy access to apples.

Key Ingredients in Apple Bread

Tart Apples – add juicy, sweet-tart flavor that balances the bread.
Walnut Halves – toasted for crunch and nutty depth.
Whole Wheat Flour – gives structure with a wholesome touch.
Applesauce – keeps the loaf moist without excess oil.
Cinnamon – brings warm spice and enhances the apple’s natural sweetness.
Granulated Sugar – provides sweetness and helps with golden crust.
Egg & Milk – bind ingredients and add tenderness.
Vanilla Extract – boosts overall flavor.

How to Make Apple Bread

Follow these steps for a foolproof loaf of apple bread:

Prep the pan: Preheat oven to 350°F. Grease an 8×4-inch loaf pan with baking spray.
Toast walnuts: Spread walnuts on a baking sheet. Bake 8–12 minutes until fragrant, stirring once. Watch closely—they burn fast! Chop once cooled.
Mix dry ingredients: In a large bowl, whisk flour, baking soda, cinnamon, and salt.
Whisk wet ingredients: In another bowl, combine applesauce, oil, milk, sugar, egg, and vanilla until smooth.
Combine: Make a well in dry mix. Pour wet mixture in and stir just until combined. Batter will be thick.
Fold in apples & walnuts: Gently fold chopped apples and toasted walnuts into batter. Push and smush with a spatula until evenly distributed.
Prepare topping: Mix cinnamon and coarse sugar. Spread batter into pan, smooth top, and sprinkle topping evenly.
Bake: Bake 25 minutes, tent with foil, then bake 20 more minutes until toothpick comes out clean.
Cool & serve: Let cool 10 minutes in pan, then transfer to a wire rack. Slice and enjoy warm or room temp.

Apple Bread Tips and Twists

Here are 5 tips to help your loaf turn out great:

Toast nuts before adding for deeper flavor.
Use tart apples like Granny Smith for balance.
Tent with foil midway to prevent over-browning.
Don’t overmix—gentle folding keeps bread soft.
Let cool before slicing for neat, clean cuts.

Variations worth trying:

Nut-Free: Skip walnuts or use pumpkin seeds.
Extra Spiced: Add nutmeg or cardamom for depth.
Glazed Finish: Drizzle with vanilla glaze once cooled.

Storage, Reheating, and Make-Ahead Tips

Storage: Wrap cooled loaf in foil or plastic. Keep at room temperature up to 3 days or refrigerate for 1 week.
Reheating: Microwave slices for 10–15 seconds or toast lightly.
Make-Ahead: Bake and freeze whole loaf or slices for up to 3 months. Thaw overnight in the fridge.

Serving Suggestions

Enjoy apple bread in many ways:

Serve warm with a smear of cream cheese or nut butter.
Pair with coffee, spiced tea, or apple cider.
Use thick slices for apple-bread French toast.
Pack in lunchboxes or slice into bite-sized cubes for brunch platters.

Frequently Asked Questions

Can I make this without nuts? Yes, simply leave them out or replace with seeds.
What kind of apples work best? Tart varieties like Granny Smith or Cortland.
Can I use regular flour? Yes, though whole wheat adds nuttiness.
Do I need to peel the apples? Peeling creates a softer texture, but leaving skins adds color and fiber.
Can I double this recipe? Absolutely—bake in two pans or a larger loaf pan.

Enjoy Your Apple Bread

This apple bread is everything you want in a cozy loaf—tender, moist, and full of apple flavor. Toasted walnuts add crunch, while a cinnamon-sugar topping gives it just the right finish. It’s simple enough for weekday baking yet special enough to share with friends. Every slice feels like a small celebration of fall flavors, no matter the season. Bake it once, and you’ll find yourself reaching for this recipe again and again.

Explore More Recipes

If you loved this apple bread, you’ll also enjoy these seasonal treats:

Spread slices with Homemade Pear Butter for a fruity upgrade.
Pair with Pumpkin Bread for a fall-inspired bake-off.
Brighten your breakfast with Cinnamon Swirl Pancakes.
Add sweetness to your dessert table with Carrot Cake Cookies.
Round out a cozy meal with Roasted Broccoli and Carrots.

Moist Apple Bread Recipe with Cinnamon Walnut Crunch

This moist apple bread is packed with tart apples, toasted walnuts, and a hint of cinnamon sugar on top. It’s easy to make, beginner-friendly, and perfect for breakfast, snacks, or gifting. Each slice is tender, flavorful, and guaranteed to bring cozy comfort to your kitchen.

Course Breakfast, Dessert, Snack

Cuisine American, Homemade Baking

Keyword apple bread, cinnamon apple bread, easy apple bread recipe, moist apple bread, walnut apple bread

Prep Time 20

Cook Time 45

Total Time 1 5

Servings 10 servings

Calories 180kcal

Author Abby Marlow

Ingredients

½ cup walnut halves raw
2 cups tart apples cored, peeled, and diced (Granny Smith or Cortland, about 2 medium)
1 ½ cups whole wheat white flour or pastry flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon kosher salt
½ cup unsweetened applesauce
2 tablespoons canola oil or light olive oil/coconut oil, melted & cooled
2 tablespoons milk any kind
½ cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract

Optional Topping:

1 tablespoon coarse sugar sparkling or turbinado
¼ teaspoon ground cinnamon

Instructions

Preheat oven to 350°F and lightly coat an 8×4-inch loaf pan with baking spray.
Spread walnuts on a baking sheet and toast 8–12 minutes, stirring once. Chop when cooled.
In a large bowl, whisk flour, baking soda, cinnamon, and salt.
In another bowl, whisk applesauce, oil, milk, sugar, egg, and vanilla until smooth.
Add wet ingredients to dry. Stir gently until just combined; the batter will be thick.
Fold in apples and walnuts using a spatula, pressing gently to distribute.
Spread batter into the loaf pan, smooth the top, and sprinkle optional topping.
Bake 25 minutes, tent with foil, then bake 20 more minutes. Cool 10 minutes in pan, then transfer to a wire rack.

Notes

For the best apple bread, use tart apples like Granny Smith to balance sweetness. For a twist, swap walnuts with pecans or drizzle a light glaze over the cooled loaf.