You need 3–4 apples for this spiced apple loaf: butter, cinnamon, nutmeg, and a small secret ingredient. Grab a knife and a grater—this loaf uses both chopped and shredded apples for texture and flavor.
Secret ingredient: almond extract
Yes—pure almond extract. It doesn’t make the loaf taste like almonds; instead it brightens and enhances the apple and spice flavors the way vanilla would. If you’re used to baking with vanilla, think of almond extract in the same role: a subtle lift that makes the other ingredients pop. Don’t skip it.
Apple Loaf
Ingredients
- 3/4 cup unsalted butter, softened
- 1 cup + 1 tablespoon granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 1/4 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 3 eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon pure almond extract
- 1 1/2 cups chopped apples (1/4–1/2 inch chunks)
- 1 cup shredded apples, tightly packed (juices included)
- 2 cups all-purpose flour
Instructions
- Preheat the oven to 325°F (163°C).
- In a large bowl, combine the butter, sugar, baking powder, salt, cinnamon, and nutmeg.
- Cream the mixture with a whisk or electric mixer until fluffy, about 3–4 minutes.
- Beat in the eggs, vanilla, and almond extract.
- Fold in the chopped and shredded apples with a big spoon. The butter might curdle slightly—this is normal.
- Add the flour and gently mix until combined. Avoid overmixing; stop when no dry streaks of flour remain.
- Line a 9×5 inch loaf pan with parchment paper and spoon the batter in, smoothing the top.
- Bake for 80–82 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool in the pan for 10 minutes, then transfer to a wire rack and cool at least 20 minutes before slicing.
- Serve warm or at room temperature.
Notes
- You will need 3–4 apples total. Peel and core them before chopping and shredding.
- Prep the apples ahead of time so they’re ready when the batter is mixed.
- Storage: The loaf can sit at room temperature for up to about 5 hours. After that, wrap it in plastic wrap or store in an airtight container. Refrigerate after roughly 10 hours total to prevent spoilage.
© Beat Bake Eat. All images & content are copyright protected. Unauthorized use and/or duplication without written consent is prohibited.
Homemade Apple Bread
This loaf sits somewhere between a quick bread and a cake: tender crumb, buttery richness, and a hearty apple presence. I considered a playful name combining “bread” and “cake,” but “Apple Loaf” says exactly what it is—simple and inviting.
The texture is soft and not overly dense, with a fine crumb reminiscent of cake but the heartiness of quick bread.
Why chopped and shredded apples?
Both styles serve a purpose. Chopped apples give visual appeal and satisfying fruit chunks in every slice—great for texture. Shredded apples melt into the batter, distributing apple flavor and moisture throughout the loaf so every bite tastes of apple. Using both creates contrast and depth.
You can even use two different apple varieties: firmer baking apples for the chopped pieces and more flavorful, juicier apples for shredding. I used Honeycrisp here, but mixing varieties is a great option.
Simple, one-bowl method
This is a mostly one-bowl recipe. You’ll need a plate, a knife, a grater, and a 9×5 inch loaf pan in addition to measuring tools. No stand mixer required—creaming the butter and preparing the apples are the most time-consuming steps. Prep the apples before you start mixing so you aren’t rushing at the end.
Why bake at 325°F?
Baking at a lower temperature prevents the crust from burning while giving the loaf time to cook through without drying out. The result is a moist interior and a golden, not overly dark, crust. It does take longer—about 1 hour 20 minutes—but the gentle heat is what keeps this loaf tender and evenly baked.
The aroma
The scent while baking is irresistible: cinnamon, nutmeg, almond extract, butter and apples combine into a warm, cozy fragrance. If only we could send that aroma through the screen.
Ways to enjoy this loaf:
- Breakfast: room temperature, with tea or coffee.
- Dessert: warmed with a scoop of ice cream.
- Party bites: cut into small squares for tea parties.
- Snack: a hidden slice for a late-night treat.
What to mention in your review:
- Did the apple flavor stand out? The recipe packs as much apple as possible without compromising texture.
- Butter vs. oil: I used butter for richness and flavor—how did you find the texture?
- How did the spice and sugar levels work for you?
- Did your loaf bake through without burning or drying out at 325°F?
Follow Beat Bake Eat for more easy baking recipes!