This cozy apple bread is soft, moist, and made with real shredded apples plus simple pantry staples—no mixer needed! It’s the perfect fall bake for breakfast, snacks, or dessert.👇👇
Why I Love This Recipe
This is my favorite kind of loaf cake—sweet, simple, and satisfying. It’s made with pantry staples and grated apple, and comes out perfectly moist every time.
- No-fuss batter – No mixer, just one bowl and a spoon
- Pantry staples – You likely have everything already
- Apple-forward flavor – Real shredded apple, no extracts
- Make-ahead friendly – Great for breakfast, snacks, or freezing
Next up – Recipe ingredients are below 👇👇
If you love cozy baking recipes, try my Apple Cinnamon Oatmeal Bread, Whole Wheat Apple Muffins, or Applesauce Oatmeal Muffins next.
Recipe Ingredients
- ½ cup unsalted butter, softened to room temperature
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
- ¼ cup buttermilk
- 1 cup shredded apple
- ¼ cup chopped nuts (optional)
Step-By-Step Instructions 👇👇
STEP 1: Prep Oven and Pan
Preheat the oven to 325°F and position the rack in the lower third of your oven. Lightly grease a 9×5-inch loaf pan with nonstick spray or butter.
STEP 2: Shred the Apples
Shred the apples using a box grater, about 1 cup (no need to peel). Set aside.
STEP 3: Mix the Dry Ingredients
In a medium bowl, whisk together: 2 cups flour, 1 tsp baking powder, 1 tsp baking soda, and ¼ tsp salt.
STEP 4: Cream Butter and Sugar
In a large bowl, use a hand mixer to beat ½ cup softened butter and 1 cup sugar until light and fluffy—about 1–2 minutes.
STEP 5: Add Eggs and Vanilla
Add 2 large eggs and 2 tsp vanilla extract to the butter mixture. Beat until smooth and fully combined.
STEP 6: Combine Wet + Dry
Add the dry ingredients to the wet mixture and stir gently until a thick, crumbly batter forms. Do not overmix.
STEP 7: Fold in Apples and Nuts
Fold in the shredded apple, ¼ cup buttermilk, and ¼ cup chopped nuts (if using). Stir just until the batter is evenly combined.
STEP 8: Bake
Pour batter into the prepared loaf pan and smooth the top.
Bake for 50–65 minutes, tenting loosely with foil after 35 minutes to prevent overbrowning.
Begin checking with a toothpick at the 50-minute mark—it should come out with a few moist crumbs.
STEP 9: Cool and Slice
Let the loaf cool in the pan for 15 minutes, then transfer to a wire rack.
Cool completely before slicing with a serrated bread knife for clean edges.
Recipe Tips
- Don’t overmix—stop as soon as the batter comes together. It should look thick and crumbly before adding the buttermilk.
- Bake on the lower third oven rack for more even baking.
- Tent with foil after 35 minutes to prevent overbrowning on top.
- Check doneness with a toothpick inserted into the center—it should come out with moist crumbs, not wet batter.
Variations and Substitutions
- Add warm spices – Try ½ tsp cinnamon or apple pie spice.
- Make it sweeter – Add 2 Tbsp brown sugar for a deeper flavor.
- Swap the buttermilk – Use plain yogurt or sour cream in a pinch.
- Nut-free option – Just skip the chopped nuts.
- Gluten-free version – Use a 1:1 gluten-free flour blend.
How to Store
- Counter: Store covered at room temperature for up to 3 days.
- Fridge: Store in an airtight container for up to 5 days.
- Freezer: Wrap slices tightly and freeze for up to 2 months.
- Reheat: Thaw at room temp or microwave slices for 10–15 seconds.
FAQs
Shredded apples blend more evenly into the batter and give the loaf a soft, consistent texture. Diced apples don’t break down as well when baking, which can leave wet pockets and make the center gummy or underbaked.
This works best in a standard 9×5 loaf pan. For muffins, bake at 350°F for 18–22 minutes.
Yes, use ½ cup neutral oil (such as vegetable or avocado) in place of the butter.
This usually happens when the loaf is underbaked. Make sure to tent with foil halfway through baking, and check with a toothpick at the 50-minute mark. If the toothpick doesn't come out clean, then it will still need a few more minutes in the oven.
Yes! Slice the loaf, wrap each piece in plastic wrap or parchment, and freeze in a resealable bag. Thaw slices at room temperature or microwave for 10–15 seconds.
More Cozy Loaf & Bread Recipes to Try
If you love cozy, from-scratch bakes, try these next:
- Pumpkin Bread – moist, warmly spiced, and perfect for Fall.
- Strawberry Banana Bread – fruity, sweet, and freezer-friendly.
- Old-Fashioned Brown Bread – a classic molasses loaf you’ll want to make on repeat.
- Blueberry Muffin Bread – soft, tender, and packed with blueberries for a spring and summer twist on classic loaf cake.
Have A Question?
- Tried this recipe? Leave a star rating and comment below—I’d love to hear how it turned out!
- Got a question? Ask in the comments—I’m happy to help.
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Apple Bread (Easy Apple Loaf Cake)
Ingredients
- ½ cup unsalted butter - room temperature
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
- ¼ cup buttermilk
- 1 cup shredded apple
- ¼ cup chopped nuts - optional
Instructions
- Preheat oven to 325°F and grease a 9×5-inch loaf pan. Position the oven rack in the lower third.
- Shred the apple using a box grater and set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, beat the softened butter and sugar with a hand mixer until light and fluffy.
- Add the eggs and vanilla extract, then mix until smooth.
- Add dry ingredients to wet and stir until a thick, crumbly batter forms. Do not overmix.
- Fold in the shredded apple, buttermilk, and chopped nuts (if using). Stir just until combined.
- Pour batter into the prepared loaf pan. Tent with foil after 35 minutes.
- Bake for 50–65 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
- Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. Slice with a serrated bread knife.
Recipe Notes:
- Always use shredded apple – chopped pieces can lead to a gummy center.
- Tent with foil after 35 minutes – prevents the top from overbaking.
- Bake on the lower third rack – promotes even rising and doneness.
- Let cool completely – helps the loaf slice cleanly without falling apart
Nutrition Info
The nutritional information provided is an estimate and is per serving.
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