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Moist apple bread loaf with sliced apples baked on top, served on a plate with one slice cut and visible apple pieces inside.

Easy Apple Bread Loaf With Fresh Apples – Simple, Cozy, and Delicious

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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 30 minutes
Total Time 1 hour 35 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 10 Slices

Ingredients
  

  • 2 medium firm apples (Honeycrisp, Gala, Fuji, or Granny Smith)
  • 1 3/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar (packed)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg (optional but nice)
  • 2 large eggs, room temperature
  • 1/2 cup plain yogurt or sour cream
  • 1/3 cup neutral oil (canola, vegetable, or light olive oil)
  • 1 teaspoon vanilla extract
  • Optional toppings: coarse sugar, a few thin apple slices, or a cinnamon-sugar sprinkle

Instructions
 

  • Prep the pan and oven: Heat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with a parchment sling for easy removal.
  • Prep the apples: Peel if you prefer (peels are fine too). Core and dice into small cubes, about 1/4–1/2 inch. You’ll want about 1 1/2 cups of apple.
  • Mix the dry ingredients: In a large bowl, whisk flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg until evenly combined.
  • Mix the wet ingredients: In a separate bowl, whisk eggs, yogurt, oil, and vanilla until smooth.
  • Combine gently: Pour the wet mixture into the dry. Stir with a spatula until just a few streaks of flour remain. Fold in the diced apples. Do not overmix.
  • Pan and top: Scrape the batter into the prepared pan and smooth the top. Sprinkle with coarse sugar or cinnamon-sugar if using. For a pretty finish, you can fan a few thin apple slices on top.
  • Bake: Bake for 50–60 minutes, or until the top is golden and a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with foil for the last 10–15 minutes.
  • Cool: Let the loaf cool in the pan for 15 minutes, then lift it out and cool completely on a wire rack before slicing. This helps it set and slice cleanly.
  • Serve: Enjoy plain, with a pat of butter, or lightly warmed. It’s even better the next day as the flavors meld.