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Harvest Apple Bread

This dense and decadent Harvest Apple Bread is a real treat any time of year. The homemade batter is filled with pecans, coconut and chopped apple giving it an irresistible texture and flavor to boot. Particularly pleasing with a steamy cuppa tea or java, it’s a reminder of the small things in life we should enjoy and be thankful for everyday.

Harvest Apple Bread

Easy Harvest Apple Bread Recipe

This Harvest Apple Bread is one more way to enjoy apples when they come into season in abundance. It’s made with a sweet cinnamon spiced batter that’s combined with coconut and toasted nuts for a classic combination that hits it out of the park every time. If you’re planning in advance of a special occasion it freezes well, too. The beauty of this sort of cake-like quick bread is, that it freezes like a dream when you need to bake it in advance. It’s mighty handy to have it ready in the freezer for convenience in a pinch.
Harvest Apple Bread ingredients

How to Make the BEST Harvest Apple Bread Recipe

  • Ingredients you’ll need to make homemade Harvest Apple Bread: All purpose flour, baking soda, diced apples, sweetened flaked coconut, apple pie spice, vegetable oil, light brown sugar, granulated sugar, vanilla extract, chopped walnuts, large eggs, buttermilk and salt.
  • Kitchen tools you’ll need: Stand mixer or hand mixer, 9 x 5 inch loaf pan, large bowl, medium bowl, whisk, apple peeler corer, measuring cups and spoons, large silicone spatula or wooden spoon, nut chopper or sharp knife and chopping board.
  • Please note: The loaf pan used for this apple bread is large. If you like, you can bake in two 8 x 4 inch pans. That said, you will need to decrease the baking time. Check at 45-50 minutes and add time from that point.
  • You can use your favorite variety of apple for this recipe. I recommend using Honey Crisp, Granny Smith or Gala apples.
  • You can use chopped pecans or walnuts depending on your personal preference. You can also toast them for added flavor.
  • To toast the Nuts: Preheat the oven to 350°F. Spread the chopped nuts on a sheet pan in a single layer. Roast in the oven for 6-8 minutes or until fragrant. Cool completely before adding to the batter.
  • Serve it this apple bread warm slathered with honey butter or cinnamon cream cheese. It’s equally delicious at room temperature or chilled with a steamy cup of coffee or hot tea.  Each bite tastes just like fall. 
  • Store Harvest Apple Bread in an airtight container chilled for up to 5 days.
  • You can freeze it for up to 2 months. When frozen, thaw in the refrigerator.

harvest apple bread baked in a loaf pan

More apple Dessert Recipes to Make

harvest apple bread

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Harvest Apple Bread
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5 from 10 votes

Harvest Apple Bread

Prep Time15 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 45 minutes
Course: Breakfast
Cuisine: American
Keyword: harvest-apple-bread
Servings: 12 slices
Calories: 415kcal
Author: Melissa Sperka


  • 2 cup all-purpose flour
  • 1 1/2 tsp apple pie spice [see Cook's note]
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup vegetable oil
  • 3/4 cup granulated sugar
  • 3/4 cup light brown sugar
  • 1 tsp pure vanilla extract
  • 2 large eggs
  • 1/3 cup buttermilk
  • 1 1/2 cup finely diced apple (Gala, Granny Smith or Honeycrisp)
  • 1 cup pecans or walnuts chopped and toasted
  • 1 cup sweetened flaked coconut


  • Preheat the oven to 300°F. Spray a 9 x 5 inch loaf pan with baking spray or butter and flour. (You may also choose to use two 8 x 4 inch pans.)
  • In a medium bowl, use a whisk to sift together the flour, apple pie spice, baking soda and salt. In a medium size mixing bowl.
  • In a separate large bowl, use an electric mixer on medium high speed to beat together the vegetable oil, granulated sugar, brown sugar and vanilla until combined. Add the eggs and beat for 1 minute to blend.
  • Lower the speed to medium, then add the sifted dry ingredients alternately with the buttermilk. Stop and scrape the sides of the bowl as needed.
  • By hand, mix in the diced apple, nuts and coconut until evenly distributed. (Reserve 2 Tbsp of nuts to sprinkle on top.)
  • Spread batter evenly into the loaf pan and top with reserved nuts. Bounce the pan to remove air bubbles.
  • Bake for 1 hour 20-30 minutes or until a tester inserted into the center shows moist crumbs. Cool in the pan for 1 hour, then remove to a wire rack to cool completely before slicing.
  • To Toast the Nuts: Preheat the oven to 350°F. Spread the chopped nuts on a sheet pan in a single layer. Roast in the oven for 6-8 minutes or until fragrant. Cool completely before adding to the batter. (Optional)


  • DIY Apple Pie Spice: Mix together until blended.
    1 tsp ground cinnamon
    1/4 tsp ground nutmeg
    1/8 tsp ground allspice
    1/8 tsp ground cardamom
  • If baking in two 8 x 4 inch pans, check for doneness at 45-50 minutes and adjust time from that point.


Serving: 1serving | Calories: 415kcal | Carbohydrates: 50g | Protein: 5g | Fat: 19g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 185mg | Potassium: 147mg | Fiber: 2g | Sugar: 31g | Vitamin A: 62IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 2mg
Tried this recipe?Mention @melissassk or tag #melissassk!



  1. Looks delicious! I will try this today. I have a pain of harvest molds from King Arthur flour, would this be an okay recipe for those? It is a pan with 6 small harvest loaf design molds

  2. Very good bread. I did alter it a bit by using applesauce for the oil. I did not have apple pie spice so I just used cinnamon. I love the moisture from the buttermilk.
    Definitely make it again.

      1. 5 stars
        I love apple bread. I kept the diced apples and nuts the same, but substituted 1 cup grated zucchini for the coconut. Also used 1/4 cup butter and 1/2 cup vegetable butter. I did not have any buttermilk, so I used what I had, which was almond milk. Hope it turns out ok. It is in the oven baking now. It made one loaf and 2 small mini pie dishes. Don’t think k it would have been enough for 2 loaves, and I thought the little mini pie dishes would be cute for individual servings.

  3. 5 stars
    Nutrition Facts
    Servings: 12
    Amount per serving
    Calories 466
    % Daily Value*
    Total Fat 31g 40%
    Saturated Fat 4.5g 23%
    Cholesterol 31mg 10%
    Sodium 173mg 8%
    Total Carbohydrate 45.3g 16%
    Dietary Fiber 3.6g 13%
    Total Sugars 25.9g
    Protein 5.6g
    Vitamin D 3mcg 15%
    Calcium 38mg 3%
    Iron 3mg 16%
    Potassium 191mg 4%
    *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
    Recipe analyzed by VeryWell

    I like the idea of apples, pecans and coconut, but would make the following modifications to reduce the sugar and fat content, increase the protein and make it healthier: Replace the APF with King Arthur’s White Whole Wheat flour, replace the buttermilk with Chobani non-fat Plain Greek yogurt, reduce the oil by 50% and add applesauce or mashed ripe bananas for moisture, and replace the sugars with Truvia baking blend (the brown sugar blend and the white sugar blend). I’ve been very successful making these changes to quick bread recipes, with no affect on the flavor. Thanks for sharing your recipes, this was good inspiration!

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