This delicious apple-cinnamon bread uses fresh apples and is really tasty. For this bread, the apple cultivars Roma, Gala, and McIntosh work best.
| Prep Time: | 15 mins |
| Cook Time: | 55 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 16 |
| Yield: | 2 loaves |
Ingredients
- 2 cups white sugar
- ¾ cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- 2 cups all-purpose flour
- 4 cups peeled and diced apples
- 1 ½ cups chopped walnuts
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8×4-inch loaf pans.
- Whisk sugar, oil, eggs, vanilla, cinnamon, salt, baking soda, and baking powder together in a large mixing bowl. Stir in flour just until evenly mixed. Add apples and walnuts; stir until well blended. Pour into the prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted into the center of each loaf comes out clean, 55 to 65 minutes.
- For additional spice, add 1 teaspoon of ground nutmeg.
Nutrition Facts
| Calories | 344 kcal |
| Carbohydrate | 43 g |
| Cholesterol | 23 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 2 g |
| Sodium | 241 mg |
| Sugars | 29 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
Because I did not read the reviews, I didn’t realize that it wasn’t anything I did but the recipe itself. I had the same issue with the bread not rising…it’s still good but just didn’t rise
Not a good recipe. Bread didn’t rise. Was very wet. Not cooked even after over an hour at 350 degrees. I think the oil was a bad choice in this recipe.
8.26.21 I followed this recipe to the letter, and I thought I was making a quick bread. However, it ended up nothing like quick bread in appearance or texture. It called for 4 cups of diced apple (that’s a lot, and a lot to dice, as well), and that’s simply too many apples IMO. If you look at my photo, you’ll see diced apple sticking out everywhere. I have to think that both the amount of apples and walnuts could be reduced in this recipe. and some liquid somewhere. The batter was so thick that I could barely mix it. The walnuts were the last thing that I added, and I stopped at less than 1 cup because I was having difficulty incorporating the nuts. As we all know, “we eat with eyes” and, unfortunately, this had no eye appeal, almost looked a bit like meatloaf. It’’s also difficult to slice without falling apart, but on the positive side, it is very moist, apple-y, and tastes pretty darn good. Baked in 4 mini loaf pans (for better portion control for us) for 35 minutes at 350ºF.