Apple Loaf Recipe -
Apple Loaf Recipe

Apple Loaf

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 1 loaf Change Servings
  • PREP

    15 mins
  • COOK

    1 hr

    1 hr 25 mins


  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 More Reviews

Most Helpful Positive Review
Jan 15, 2004

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!!

Most Helpful Critical Review
Apr 11, 2003

It is way too dry. I should have used milk like someone suggested. I used half the sugar since I don't like bread too sweet and doubled apples. The sweetness was just right. I will use apple sauce instead of butter and milk to make it more moist.

Nov 05, 2005

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!

Apr 11, 2003

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!

Apr 11, 2003

Great recipe but I did make some adjustments. I subsituted pecans for walnuts and I added 1/2 cups raisans. I used 1/4 cup butter and 1/4 cup apples sauce insteasd of 1/2 cup butter. I enjoyed the loaf. Thanks again.

Apr 11, 2003

This is a wonderful recipe I scaled it to make 4 loaves and spread the boutny to family & friends. Now I have to make more. Noe i have to make more everyone loved the bread. I use applesauce instead of butter though.

Nov 11, 2010

Didn't have walnuts so I used almonds and it was pretty good. Mine came out a little dry due to pan choice but hey it was good.

Apr 30, 2003

I found this loaf to be pretty uninteresting. tasted kindof like banana bread with no bananas, perhaps the 1 cup of apples I used just wasn't enough. It didn't seem too dry, though it did brown much quicker than the recipe suggested (could just be my oven). If I make this again, I will definitely follow the suggestions of other reviewers and double the apples (maybe use granny smiths for a stronger flavor-- i used one big fuji), and add cinnamon and cloves to the batter. It's a nice basic recipe though, just needs some tweaking.


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  • Calories
  • 259 kcal
  • 13%
  • Carbohydrates
  • 34.9 g
  • 11%
  • Cholesterol
  • 51 mg
  • 17%
  • Fat
  • 11.9 g
  • 18%
  • Fiber
  • 1.1 g
  • 5%
  • Protein
  • 4.1 g
  • 8%
  • Sodium
  • 257 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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