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This Apple Cinnamon Bread is soft, moist, and filled with warm cinnamon, ginger, and nutmeg. Made with oat flour, applesauce, fresh apples, Greek yogurt, maple syrup, and crunchy pecans, it bakes into a simple loaf that’s perfect for breakfast, a snack, or dessert.
My mom used to make this apple cinnamon bread when we were younger, but without pecans because my siblings and I never liked nuts in desserts. But as I got older, I came to appreciate the nice touch nuts can add to breads and desserts. So now, I don’t make it any other way.
With five kids, I also love having something homemade that I can slice up and keep in the fridge for an easy breakfast or snack. As a certified nutrition coach, I like recipes like this one because they use simple ingredients and fit easily into a normal family routine.
Recipe Overview
Key Ingredients
Oat Flour: Oat flour gives this apple bread a soft texture and a slightly nutty flavor. You can use store-bought oat flour or make your own by blending rolled oats into a fine flour.
Apple: I like using a crisp apple such as Honeycrisp or Gala. Shred the apple before adding it to the batter so you get little bits of apple throughout the bread.
Applesauce: Applesauce adds moisture and extra apple flavor. I recommend using unsweetened applesauce so you can control the bread’s sweetness.
Greek Yogurt: Greek yogurt helps keep the loaf soft and moist. Plain Greek yogurt works best.
Maple Syrup and Coconut Sugar: The combination of coconut sugar and maple syrup gives the bread a warm, lightly caramel-like sweetness.
Cinnamon, Ginger, and Nutmeg: These spices give the loaf its classic apple cinnamon flavor. You can adjust them slightly depending on how strongly you like your bread spiced.
Pecans: Pecans add a nice crunch and work really well with the soft apple bread. You can leave them out or use another nut.
Rena’s Recipe Tips
Here are some tips from my kitchen to make your bread come out perfect!
- Don’t overmix the batter: Once you add the flour, stir just until combined. Overmixing can make the bread dense.
- Use fresh apples: Crisp apples give the bread better flavor and texture.
- Don’t skip the applesauce: It adds moisture and helps keep the loaf soft.
- Line your loaf pan with parchment to make it much easier to lift the bread out without breaking it.
- Check the bread before the full baking time. Loaf pans and ovens can vary, so start checking around 55 minutes.
- Cover the top if needed. If the top is getting too dark while the center still needs more time, loosely tent it with foil.
- Let it cool. I know it’s hard to wait, but cutting into the bread while it’s hot can make it crumble.
What Apples Are Best for Apple Bread?
You can use several different apples for this recipe. I usually reach for Honeycrisp or Gala, but Granny Smith, Pink Lady, or Fuji will also work well.
If you like a little tartness to balance the sweetness, Granny Smith is a great choice. For a sweeter loaf, Honeycrisp or Gala are delicious. Choose an apple that is firm and crisp, not soft or mealy.
Can I Use a Different Flour?
Yes, but keep in mind that different flours absorb liquid differently, so I would not promise a straight 1:1 substitution with every type of flour.
- All-purpose flour: Can be used, but the texture may differ slightly.
- Whole wheat flour: Works well for a heartier loaf.
- Gluten-free flour: Use a good 1:1 gluten-free baking blend if you need the bread to be gluten-free.
- Homemade oat flour: Blend rolled oats in a high-speed blender until they become a fine flour.
How to Make Apple Pecan Cinnamon Bread
Prepare the pan: Preheat the oven to 350°F. Lightly grease a 9×5-inch loaf pan and line it with parchment paper for easy removal later.
Mix the dry ingredients: In a large bowl, whisk together the oat flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and coconut sugar.
Mix the wet ingredients: In a separate bowl, whisk together the eggs, melted coconut oil, maple syrup, and vanilla extract. Add the Greek yogurt, applesauce, and shredded apple. Stir until everything is well combined.
Combine the batter: Add the wet mixture to the dry ingredients and gently stir until just combined. Be careful not to overmix the batter. Fold in the chopped pecans.
Fill the loaf pan: Pour the batter into the prepared loaf pan and smooth out the top. Sprinkle a few extra pecans over the top if you like.
Bake: Bake for about 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Start checking around the 55-minute mark. If the top is browning too quickly, loosely cover the loaf with foil for the remaining baking time.
Cool before slicing: Let the bread cool in the pan before removing it. Letting it cool completely gives the loaf time to finish setting and makes it much easier to slice.
Easy Variations
- Use Different Nuts: Swap the pecans for walnuts, almonds, or chopped cashews.
- Leave Out the Nuts: You can skip the pecans completely if you prefer a nut-free apple bread.
- Add More Apple: For even more apple flavor, you can add a little extra finely shredded apple. Just avoid adding too much extra moisture because it can affect the baking time.
- Add Raisins: A small handful of raisins or golden raisins would be delicious in this bread.
- Add a Simple Glaze: For a sweeter dessert-style loaf, drizzle the cooled bread with a simple powdered sugar glaze.
Common Questions
Yes. Unsweetened applesauce is the easiest choice because it won’t add extra sugar to the recipe.
You can substitute plain yogurt or sour cream. A dairy-free plain yogurt can also work, although the texture may vary slightly.
A loaf can sink if it is underbaked, if the batter is overmixed, or if too much liquid is added. Make sure the center is fully baked before removing it from the oven.
Insert a toothpick into the center of the loaf. It should come out clean or with a few moist crumbs attached. If the toothpick comes out with wet batter, give it more time.
How to Store
Once completely cooled, store the bread in an airtight container in the refrigerator for up to 4 days.
I recommend slicing it before storing it so you can grab a piece whenever you want one. You can also microwave a slice for about 10-15 seconds before serving.
Can You Freeze Apple Cinnamon Bread?
Yes. This bread freezes well. You can freeze the whole loaf or freeze individual slices. Wrap the bread tightly, place it in a freezer-safe bag or container, and freeze for up to 3 months.
For easy breakfasts and snacks, I prefer freezing individual slices with parchment paper between them. Thaw a slice overnight in the refrigerator or let it sit at room temperature for a little while before serving.
More Bread Recipes
- Healthy Oatmeal Chocolate Chip Banana Bread
- Chocolate Chip Pumpkin Bread
- Apple Sauce Bread
- Blueberry Zucchini Bread
- Chocolate Zucchini Bread
- Healthy Pumpkin Bread
- Chocolate Chip Zucchini Bread
Thank you so much for being here and for cooking along with me. If you try this recipe, I’d love to hear how it turned out. Leave a comment and ⭐️ rating below.
Apple Pecan Cinnamon Bread
Ingredients
- 2 Cups Oat Flour
- 2 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- 1 Honeycrisp Apple , or Gala, shredded
- a pinch of salt
- 2 teaspoons Ground Cinnamon
- ½ teaspoon Ground Ginger
- ¼ teaspoon Ground Nutmeg
- 2 Large Eggs, at room temperature
- ¼ Cup Coconut Oil
- ½ Cup Coconut Sugar
- ⅓ Cup Maple Syrup
- 2 teaspoons Vanilla Extract
- ½ Cup Greek Yogurt
- ⅓ Cup Apple Puree
- ⅓ Cup Pecans, roughly chopped plus more to garnish
Instructions
- Preheat the oven to 350F. Spray a 9×5-inch loaf pan with cooking spray, and set aside.
- Whisk together the 2 Cups Oat Flour, 2 teaspoons Baking Powder, 1 teaspoon Baking Soda, a pinch of salt, 2 teaspoons Ground Cinnamon, ½ teaspoon Ground Ginger, and ¼ teaspoon Ground Nutmeg. Set aside.
- In a large bowl, whisk together 2 Large Eggs, ¼ Cup Coconut Oil, ½ Cup Coconut Sugar, ⅓ Cup Maple Syrup, and 2 teaspoons Vanilla Extract.
- Add ½ Cup Greek Yogurt, shredded 1 Honeycrisp Apple , and ⅓ Cup Apple Puree, and mix until just combined. Whisk in the flour and spice mixture.
- Gently fold in the ⅓ Cup Pecans, but be careful not to overmix. Pour the batter into the prepared pan.
- Garnish the top of the loaf with a few whole pecans. Bake for 55-65 minutes. Start checking at 55 minutes, since ovens and loaf pans can vary.
- Check it halfway through and cover with aluminum foil if needed to prevent excessive browning.
- Allow it to cool before slicing and serving.
Notes
- Use a crisp apple such as Honeycrisp, Gala, Granny Smith, or Pink Lady.
- Unsweetened applesauce works best.
- Don’t overmix the batter once the flour is added.
- Start checking the loaf around 55 minutes, since oven temperatures can vary.
- If the top browns too quickly, loosely cover with foil.
- Let the bread cool completely before slicing for the best texture.
- Store in the refrigerator for up to 4 days.
- Freeze individual slices for up to 3 months.
- Pecans can be replaced with walnuts or left out.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hello Rena,
Thank you very much for your recipe.
Should the baking powder and the baking soda weigh in Tbsp and not in Tsp?
Just to make sure it is not a typo.
The same applies for the vanilla extract
Hi. It is teaspoon
Do you make the apple purée yourself and, if so, is there a recipe or directions? Or is apple purée just applesauce?
You can make your own or use storebought. Yes apple sauce works
Could you please let me know if the nutritional information is per serving or for the whole loaf in your bread recipes?
Hi There. It’s per serving.