Imagine biting into a slice of warm, spiced bread that tastes like your grandma’s apple pie. Now stop imagining, because this recipe exists. Apple Pie Bread is the unholy union of two comfort foods—moist, cinnamon-kissed bread and gooey, caramelized apples.
It’s the kind of thing you’ll make “just because” and then pretend it’s for a special occasion. Breakfast? Dessert?
Midnight snack? Yes. And if you’re not drooling yet, check your pulse.
Why This Recipe Slaps
This isn’t just another quick bread.
The secret? Real apple chunks and a cinnamon-sugar swirl that makes every bite taste like pie filling. The texture is soft but sturdy, sweet but balanced, and ridiculously easy to customize. Plus, your kitchen will smell like a fall candle—minus the weird artificial undertones.
Ingredients (No Surprises Here)
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tbsp cinnamon (trust me)
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 2 eggs
- 1/4 cup Greek yogurt (or sour cream)
- 2 tsp vanilla extract
- 2 cups diced apples (Granny Smith or Honeycrisp)
- 1/4 cup granulated sugar + 1 tsp cinnamon (for the swirl)
Step-by-Step: Foolproof Mode Activated
- Prep: Preheat oven to 350°F (175°C).Grease a 9×5 loaf pan. Don’t skip this unless you enjoy chiseling bread out of metal.
- Dry stuff: Whisk flour, baking soda, salt, and cinnamon in a bowl. Set aside.
- Wet stuff: Beat butter and brown sugar until fluffy.Add eggs, yogurt, and vanilla. Mix until it looks like cake batter (because it basically is).
- Combine: Gradually fold dry ingredients into wet. Stir in apples.The dough will be thick—good. This isn’t soup.
- Swirl time: Pour half the batter into the pan. Sprinkle with half the cinnamon-sugar mix.Repeat. Use a knife to swirl lightly. Overdoing it = no swirl.
Sad.
- Bake: 50–60 minutes, or until a toothpick comes out clean. Let it cool for 10 minutes before slicing. Patience is a virtue, but we both know you’ll burn your mouth anyway.
Storage: Keep It Fresh(ish)
Store in an airtight container at room temp for 3 days, in the fridge for 1 week, or freeze for 3 months.
To reheat, zap a slice in the microwave for 10 seconds or toast it. Pro tip: Slice before freezing so you don’t thaw the whole loaf for one craving.
Why You Need This in Your Life
This bread is versatile (eat it plain, with butter, or à la mode), crowd-pleasing (even picky eaters won’t resist), and forgiving (overmix? Underbake?
Still edible). It’s also a sneaky way to use up apples that are about to turn into science experiments in your fruit bowl.
Common Mistakes (Don’t Be That Person)
- Using mushy apples: Firm varieties hold their texture. No one wants apple sauce bread.
- Over-swirling: You’re not painting a masterpiece.Gentle swirls = pretty layers.
- Skipping the yogurt: This keeps the bread moist. Substitutes exist, but don’t blame me if it’s dry.
Alternatives for the Rebellious
- Gluten-free: Swap flour for a 1:1 GF blend. Add 1/2 tsp xanthan gum if it’s not included.
- Vegan: Use plant-based butter, flax eggs, and coconut yogurt.The texture will differ slightly, but it works.
- Add-ins: Nuts, raisins, or a caramel drizzle take it to dessert territory.
FAQs
Can I use apple sauce instead of diced apples?
Technically yes, but you’ll lose the texture. Reduce other liquids slightly if you do.
Why did my bread sink in the middle?
Underbaking or overmixing. Use a toothpick to test doneness, and mix until just combined.
Can I make muffins instead?
Absolutely.
Bake at the same temp for 20–25 minutes. Mini muffins = 12–15 minutes.
Is this bread healthy?
It has apples. That counts, right?
IMO, it’s a treat—not a salad.
Final Thoughts
Apple Pie Bread is the ultimate hack for pie lovers who can’t be bothered with crust. It’s simple, nostalgic, and guaranteed to disappear fast. Make it, share it (or don’t), and prepare for recipe requests.
FYI, “I got it from the internet” is a valid answer.
