Apple Bread

Delicious favorite for apple season! I seem to make this quite often in the fall.

There's nothing quite like the warm and comforting aroma of freshly baked apple bread wafting through the kitchen! This homemade apple bread recipe has been a family favorite for many years. It's a delightful treat that not only captures the essence of autumn but also holds a special place in our hearts during the Thanksgiving and Christmas holidays. The best part? You can make extra loaves, wrap them carefully, and freeze them to enjoy this scrumptious delight whenever the mood strikes. Let's dive into this timeless recipe that's sure to become a beloved tradition in your household as well.

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Course: Breads, Rolls, Biscuits

Cuisine: American

Keyword: apple, apples, bread

Prep Time: 20

Cook Time: 50

Cooling Time: 1

Total Time: 2 10

Servings: slices

Calories: 227kcal

Author: Sue Bee

Cost: $10

Equipment

2 loaf pans standard size

Ingredients

3 cups all-purpose flour
1½ tsp baking powder
1 tsp baking soda
½ tsp salt
1½ tsp cinnamon
¼ tsp ground nutmeg
¼ tsp ground cloves
2½ to 3 cups apples shredded
1 cup apples cut in small chunks
1⅔ cups granulated sugar
⅔ cup vegetable oil
2 tsp vanilla extract
1 cup milk or buttermilk
3 large eggs

Instructions

Preheat oven to 350°F. Grease bottoms only of loaf pans with cooking spray or shortening.
Sift together or mix with fork the flour, baking soda, salt, cinnamon, baking powder, cloves and nutmeg. Set aside.
In a large bowl, stir grated/shredded apples, apple chunks/pieces, sugar, oil, vanilla and eggs until mixed well. Slowly fold in the dry ingredients until completely wet, but do not beat. Divide batter evenly between prepared loaf pans.
Bake 8-inch pans 40 to 50 minutes, and 9-inch pans for 50 – 60 minutes, or until toothpick inserted in center comes out clean.
Loosen from sides of pans; remove from pans and place on cooling racks right-side up. Cool at least an hour before slicing if you want to serve warm. Wrap tightly in plastic wrap and foil and/or zippered baggie. Save at room temp for 4 days, or refrigerate for 10 days, or freeze for up to 3 months.

Notes

Nutrition