Apple Loaf

Apple Loaf

155 Reviews 4 Pics
  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    1 h 25 m
Recipe by  Carol

“With a large abundance of apples on hand all year round, here is a recipe that is tender and has a delicate apple flavor.”

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Adjust Servings

Original recipe yields 1 loaf



  1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5 inch loaf pan.
  2. Mix together flour, baking powder, soda, salt and nuts.
  3. In a large bowl, beat margarine, sugar and 1 egg until smooth. Beat in second egg, and stir in vanilla. Stir in shredded apples. Pour flour mixture into batter; stir just until moistened. Spread into prepared pan.
  4. Bake for 50 to 60 minutes, or until an inserted toothpick comes out clean. Let stand 10 minutes, then remove from pan. Place on a rack to cool.

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Reviews (155)

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The 1st time I made this I, too, thought it was a bit dry so the 2nd time time I made it, I used 2C of apples. Also added 1/2TSP cloves and 1/2TSP cinnamon to give it some kick. Don't know if it's just my oven, but had to bake for about 70mins with the extra apples. Absolutely delicious with some butter and a cup of hot tea. Thanks, Carol for a great recipe!!

Diana S.

Diana S.

Excellent quick bread, but we did make some changes after reading the other reviews. We (my son and I made this for a math class on fractions) added 2 c. of shredded, unpeeled apples instead of 1 c., changed the butter to 1/2 c. of vegetable oil, and added 1 t. cinnamon and 1/2 t. cloves. Ended up baking for 70 minutes. It was a great success in his class, as well as with the family (we sneaked a piece!) Very moist and delicious... I'll make this one again!



I made a few changes to this recipe. 1) It needs spice! So I added 1/2 tsp. ground cloves. I think cinnamon would work well, too. 2) The dry ingredients can be beaten together with the wet ingredients - it's not necessary to stir them (until moistened). 3) The apple peel can be left on. I grated 4 apples with a cheese grater, and I left the peels on the apples. This adds a little bit of extra fiber to the bread, and doesn't change the consistency. 4) When I tried to remove the bread from the pan after 10 minutes of cooling, part of the bottom fell apart. I waited longer for the second loaf, and it didn't fall apart. With these changes, I will use this recipe again and again! It's fabulous!

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Amount Per Serving (12 total)

  • Calories
  • 259 cal
  • 13%
  • Fat
  • 11.9 g
  • 18%
  • Carbs
  • 34.9 g
  • 11%
  • Protein
  • 4.1 g
  • 8%
  • Cholesterol
  • 56 mg
  • 19%
  • Sodium
  • 257 mg
  • 10%

Based on a 2,000 calorie diet



previous recipe:

Jumbo Fluffy Walnut Apple Muffins


next recipe:

Easy Apple Cinnamon Muffins