Harvest Apple Bread

This rich and decadent Harvest Apple Bread is the kind of homemade treat that feels right any time of year. The batter is packed with chopped apples, pecans, and coconut, giving every slice a wonderful texture and plenty of old-fashioned flavor. It’s especially good alongside a steaming cup of coffee or tea, making it the perfect little something to enjoy while slowing down and savoring the simple pleasures of home.

Easy Harvest Apple Bread Recipe

This Harvest Apple Bread is one more delicious way to enjoy apples when they’re in season and plentiful. It starts with a sweet, cinnamon-spiced batter folded together with coconut and toasted nuts for a classic combination that hits the spot every time. And if you’re planning ahead for a special occasion, you’ll be glad to know it freezes beautifully. This cake-like quick bread is just the sort of thing I love having tucked away in the freezer, ready to pull out when company’s coming or you need a homemade treat in a pinch.

Key ingredients you’ll need to make Apple Bread Recipe: (scroll down for the full printable recipe card and quantities.)

• Flour – All purpose flour for the base of the batter.
• Leavening – Baking soda gives rise to the bread while baking.
• Apples – Diced apples are the star ingredient.
• Coconut – Sweetened flaked coconut for texture.
• Nuts – Walnuts for crunch.
• Spices – Apple pie spice and salt amp up the flavor.
• Sugar – A combination of granulated sugar (white sugar) and brown sugar for sweetness.
• Liquid – Buttermilk thins the batter and adds a tang to the taste.
• Oil – Vegetable oil adds moisture.
• Whole Eggs – Large eggs stabilize the batter.
• Flavoring – Vanilla extract balances the flavor.

How to Make Harvest Apple Bread Recipe

• Heat Oven and Prepare Pan – Preheat the oven and spray a 9×5-inch loaf pan with baking spray or butter and flour.
• Sift Dry Ingredients – Use a whisk to sift together the flour, apple pie spice, baking soda and salt.
• Creamed Ingredients – Beat together the vegetable oil, granulated sugar, brown sugar and vanilla until combined. Add the eggs.
• Combine – On low speed add the sifted dry ingredients alternately with the buttermilk.
• Mix-ins – By hand, mix in the diced apple, nuts and coconut until evenly distributed.
• Pour Batter Into Pan – Spread batter evenly into the loaf pan and top with reserved nuts.
• Oven – Bake per the baking time in the recipe until a toothpick or cake tester inserted into the center shows moist crumbs.
• Serve – Cool then slice and serve.

Kitchen Equipment to Make Apple Bread

• Electric mixer. You can use a stand mixer or a hand mixer.
• 9×5-inch loaf pan.
• Large bowl, medium bowl.
• Balloon whisk.
• Apple peeler and corer or kitchen knife and chopping board.
• Measuring cups and measuring spoons.
• Rubber spatula or wooden spoon.
• Nut chopper.
• Wire rack.

Recipe Variations, Tips and Substitutions

• Apples – You can use your favorite variety of apples for this recipe. I recommend using Honey Crisp, Granny Smith apples, Braeburn apples or Gala apples.
• Nuts – You can use chopped pecans, almonds or walnuts in this recipe. If time allows, I highly recommend toasting them for optimum flavor.
• Apple Pie Spice – You can use ground cinnamon in place of apple pie spice. You can also make your own using my homemade apple pie spice recipe. Use 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/8 teaspoon ground allspice, 1/8 teaspoon ground cardamom.
• Pan Options – Please note: The loaf pan used for this apple bread is large. If you like, you can bake in two 8×4-inch pans. That said, you will need to decrease the baking time. Check at 45-50 minutes and add time from that point.
• Serving Options – 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. 

Storage and Leftovers

• Leftovers – Store Harvest Apple Bread in an airtight container, wrapped in plastic wrap or foil chilled in the refrigerator for up to 5 days.
• Freezer – Freeze for up to 2 months. When frozen, thaw in the fridge and enjoy.

More Apple Dessert Recipes to Make

• Puff pastry makes this recipe for Apple Strudel a cinch to make.
• Skillet Apple Pie Biscuits are a fan favorite!
• Apple Cobbler topped with vanilla ice cream is dessert comfort food.
• This  Stuffed Crust Skillet Apple Pie has a surprise hidden inside.
• This Apple Cider Doughnut Cake is brushed with butter then coated with cinnamon and sugar.
• Fresh Apple Cake with a Pecan Praline Sauce is sheer decadence.
• Start your day with these Apple Pie Cinnamon Rolls.
• Apple Relish from Food Network.

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Helpful Kitchen Items:

• 9×5-inch Loaf Pan
• Mixer
• Mixing Bowls
• Apple Peeler Corer

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5 from 11 votes

Harvest Apple Bread

Moist, cinnamon-spiced apple bread packed with coconut and toasted pecans. A deliciously easy quick bread that freezes beautifully!

Prep Time15 minutes mins

Cook Time1 hour hr 30 minutes mins

Total Time1 hour hr 45 minutes mins

Course: Bread, Breakfast, Dessert

Cuisine: American, Southern

Keyword: apple-bread-recipe, harvest-apple-bread

Servings: 12 slices

Calories: 415kcal

Author: Melissa Sperka

Ingredients

• 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

Instructions

• Preheat the oven to 300°F. Spray a 9×5-inch loaf pan with baking spray or butter and flour. (You may also choose to use two 8×4-inch pans.)
• In a medium bowl use a whisk to sift together the flour, apple pie spice, baking soda and salt.
• 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 to blend.
• On low speed add the sifted dry ingredients alternately with the buttermilk. Stop and scrape the side of the bowl as needed.
• By hand stir in the diced apple, walnuts and flaked coconut until evenly distributed. (Reserve 2 Tbsp of nuts to sprinkle on top.)
• Pour batter evenly into the prepared loaf pan and sprinkle the top with reserved walnuts. 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.
• 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)

Notes

• Apples – You can use your favorite variety of apples for this recipe. I recommend using Honey Crisp, Granny Smith apples, Braeburn apples or Gala apples.
• Nuts – You can use chopped pecans, almonds or walnuts in this recipe. If time allows, I highly recommend toasting them for optimum flavor.
• Apple Pie Spice – You can use ground cinnamon in place of apple pie spice. You can also make your own using my homemade apple pie spice recipe. Use 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/8 teaspoon ground allspice, 1/8 teaspoon ground cardamom.
• Pan Options – Please note: The loaf pan used for this apple bread is large. If you like, you can bake in two 8×4-inch pans. That said, you will need to decrease the baking time. Check at 45-50 minutes and add time from that point.
• Serving Options – 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. 

Nutrition

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

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