Amish Apple Cinnamon Bread
Amish apple bread is a sweet quick bread that is super moist and full of flavor from the apples, cinnamon, and pecans!
“Quick bread” simply means that there is no yeast, so there’s no waiting time for it to rise. This bread comes together very quickly, although it does take about an hour to bake.
And moist apple cinnamon bread is great for breakfast with a cup of coffee or tea. Or serve it for dessert or a snack at any time of the day. It’s so delicious and hearty!
Apple Nut Bread
I love the crunchy texture that the nuts add to this Amish sweet bread. And I’m a fan of pecans because they have an amazing flavor. Truth be told, I think they’re my favorite kind of nuts. So I generally use chopped pecans for baking rather than walnuts since they add so much good flavor.
But walnuts are usually cheaper, and they also add a lovely crunch. So, if you prefer, you can make Apple Walnut Loaf instead of Apple Pecan Bread. Or you can even substitute the nuts with raisins and make Apple Cinnamon Raisin Bread.
Use this basic Apple Bread Recipe and adjust the extra add-ins to make whatever kind of apple bread that you prefer. You can also add extra spices, such as 1/4 tsp. of nutmeg and cloves, to make Apple Spice Bread.
Drizzling caramel glaze over the top of the Apple Bread is also another option, although I do not find it necessary.
We generally think of fall as being apple time. And I love baking with apples in the fall. But who says we can’t bake with apples all year round?
Apples are an amazing fruit, and you can make so many good desserts, cakes, muffins, and even savory dishes with apples.
And when added to cakes, bread, etc., apples add so much flavor and moisture.
However, some apples are better for baking, and others are better for fresh eating. You can use any of your favorite apples to bake, but it may turn out better if you use tart, crisp apples. I tend to use Granny Smith or Honeycrisp for baking, but sometimes it’s also good to use a variety of kinds.
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How to Make Apple Bread Recipe with Fresh Apples
This Dutch apple bread recipe is made with fresh apples and also a bit of applesauce. Applesauce is used to help replace some of the fats and add moisture.
Amish apple bread is easy to make. Peel and shred the apples (or finely chop, if preferred). My apples were very juicy and produced some liquid when I shredded them, and I added the juice to the apples.
Chop the nuts.
And the rest of it is a breeze. Simply mix the batter ingredients, and divide the batter into two well-greased standard-sized loaf pans. For easier removal, you may want to sprinkle a bit of flour or sugar into the bottom of the pans or line them with parchment paper.
Bake, and let the loaves rest for about ten minutes before removing them from the pans.
Partially cool (I bag mine before they are completely cool, as it helps to retain the moisture), and store in an airtight bag or container.
How to Store Apple Pecan Bread
Amish apple bread is the best when served warm or at room temperature.
However, because of its high moisture content, this bread needs to be refrigerated if stored for longer than two or three days. It can be refrigerated for up to a week.
But this apple bread also freezes well.
So whenever I bake this bread, I cut my second loaf in half, tightly wrap each half, and freeze them. And once my first loaf is gone, I pull a half loaf from the freezer, allow it time to thaw, and it tastes just like fresh.
You can refrigerate or freeze your apple bread, but I recommend bringing it back to room temperature before serving.
Amish Quick Bread Recipes
And if you enjoy this Apple Quick Bread (which could also be called Apple Loaf Cake because quick bread is kinda like cake), try my Amish Zucchini Quick Bread Recipe as well as my Healthy Banana Bread Muffin Recipe.
These are very moist and tasty quick bread recipes with fruit or veggies, making them an excellent choice for breakfast.
Amish Apple Cinnamon Bread Recipe
- 1 1/2 c. sugar
- 1 c. vegetable or canola oil
- 1/2 c. applesauce
- 3 eggs
- 2 tsp. vanilla
- 3 c. all-purpose flour
- 1 1/2 tsp. baking soda
- 1/2 tsp. salt
- 2 tsp. cinnamon
- 3 c. shredded apples (3 – 4 tart, crisp apples – peeled, cored, and shredded)
- 1 c. chopped pecans
- Preheat the oven to 350°.
- In a large mixing bowl, mix sugar, oil, and applesauce.1 1/2 c. sugar, 1 c. vegetable or canola oil, 1/2 c. applesauce
- Add eggs and vanilla. Mix well.3 eggs, 2 tsp. vanilla
- In a separate bowl, mix dry ingredients. Add this mixture to the wet ingredients and mix only until combined.3 c. all-purpose flour, 1 1/2 tsp. baking soda, 1/2 tsp. salt, 2 tsp. cinnamon
- Stir in the shredded apples and nuts.3 c. shredded apples (3 – 4 tart, crisp apples – peeled, cored, and shredded), 1 c. chopped pecans
- Grease two standard-sized bread pans and sprinkle the bottoms with flour or line with parchment paper.
- Divide the batter between the two loaf pans and bake for 55 – 60 minutes or until a toothpick inserted in the center comes out with only a few crumbs.
- Remove from the oven and allow the loaves to rest for about 10 minutes before removing them from the pans.
- Partially cool and place into airtight bags or containers.
- Because of its high moisture content, this bread will need to be refrigerated if stored for longer than two or three days.
- This bread also freezes well, so you could freeze one loaf to keep it fresh.
- Allow it to come back to room temperature before serving.