Apple Oatmeal Bread (Easy Muffin-Style Loaf)
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This Apple Oatmeal Bread is everything we love about apple muffins, baked into a tender, muffin-style loaf. Filled with warm spices, shredded apple, and hearty oats, it's a simple, quick bread that feels wholesome and comforting, perfect for breakfast, afternoon tea, or a cozy snack any time of day.
Why you’ll love it
This Apple Oatmeal Muffin‑Bread brings together the cozy wholesomeness of your apple‑oat muffins and the comforting simplicity of quick bread. It's moist and subtly spiced, with tender apples and hearty oats in every bite. Whether you slice it for breakfast, snack on it with tea, or toast a slice with butter, it's a winner.
- See our Apple Oatmeal Muffins for the muffin inspiration that inspired this apple bread recipe.
- Missed that irresistible streusel topping in our Blueberry Muffin Bread? Consider adding a crumb topping to enhance texture as I’ve done in these German apple muffins.
- If you love apple pairs, you'll adore this reader favorite Maple Apple Banana Bread-maple syrup and apples unite beautifully.
Key Ingredients
A few simple pantry staples come together to make this Apple Oatmeal Bread tender, moist, and full of cozy flavor. Full ingredient list with measurements is in the recipe card below - see labeled ingredient photo for details.
- Old-Fashioned Oats - The heart of this recipe, giving the bread a wholesome texture and nutty flavor. Quick oats can make the crumb dense, so stick with rolled oats for the best bite.
- Shredded Apple - Fresh apple keeps the loaf moist and tender while adding natural sweetness. Choose a good baking apple like Honeycrisp, Fuji, or Granny Smith.
- Applesauce - Works alongside the shredded apple to add moisture and reduce added fat. It's one of the secrets to that soft, muffin-like crumb.
- Warm Spices - Cinnamon, nutmeg, and a touch of ginger bring cozy, apple-pie flavor that makes each slice irresistible.
- Brown Sugar or Maple Syrup - Your choice: brown sugar for caramel-like depth, or maple syrup for a natural sweetness that pairs beautifully with apple.
See recipe card for quantities.
Making the Apple Oatmeal Bread
Preheat oven to 350°F and grease an 8 1/2 x 4 1/2 loaf pan with butter or cooking spray and set aside.
- Step 1: Using a box grater, shred the apple using the large holes on the grater.
- Step 2: In a large bowl, whisk together the flour, oats, baking powder, cinnamon, nutmeg, ginger, and salt. Set aside.
- Step 3: In a separate bowl, whisk the melted butter, brown sugar, applesauce, eggs, and vanilla. Mix in the dry ingredients and fold in the apple. Transfer batter to prepared loaf pan.
- Step 4: Bake for 50-60 minutes or until the top is golden and a tester inserted in the middle comes out clean.
Tips & Variations
- Serving ideas: Toast a slice with butter, pair with yogurt, or enjoy as a cozy afternoon snack.
- Best oats: Use old-fashioned oats for the heartiest texture.
- Apples: Honeycrisp, Fuji, or Granny Smith are excellent choices (peeled or unpeeled).
- Add-ins: Walnuts, pecans, or raisins add a delicious twist.
- Diet swaps: Dairy-free milk + oil make it dairy-free; gluten-free flour + oats make it gluten-free, or maple syrup instead of brown sugar makes it naturally sweetened.
See these German Apple Muffins with streusel topping for a delicious treat during apple season!
Storage
Cover and store at room temperature for a few days, or in the fridge for up to 1 week. For longer storage, freeze the bread up to 3 months. Allow it to thaw overnight in the refrigerator, then bring to room temperature or warm in the microwave if desired before slicing.
Recipe FAQs
Yes, but the texture will change. Quick oats absorb liquid more quickly and break down during baking, which makes the crumb softer and less hearty. Old-fashioned rolled oats hold their shape better and give the bread that chewy, muffin-like bite most people love.
Any firm, crisp apple works beautifully. Honeycrisp and Fuji add natural sweetness, while Granny Smith provides a tart contrast that balances the bread. Gala and Braeburn are also good choices. The key is to use apples that hold their structure when shredded or baked, rather than very soft varieties like Red Delicious.
Absolutely. Substitute the butter with oil (such as canola, vegetable, or melted coconut oil) or a dairy-free butter alternative. Use your favorite non-dairy milk, such as almond, oat, or soy. These swaps will still give you a moist, tender loaf with all the same cozy flavor.
Once the bread is completely cooled, wrap it tightly in plastic wrap or store it in an airtight container. It will stay fresh at room temperature for 2-3 days. For longer storage, freeze individual slices in a freezer-safe bag or container for up to 3 months-perfect for grabbing a quick breakfast or snack.
Yes! About ½ cup of chopped walnuts, pecans, or raisins can be folded into the batter before baking. Nuts add crunch and richness, while raisins bring a touch of natural sweetness. You can also sprinkle extra nuts or oats on top of the loaf for added texture and a bakery-style look.
Yes! Simply divide the batter between a lined 12-cup muffin pan and bake at 350°F for about 18-22 minutes, or until a toothpick comes out clean. This is a great option if you want individual portions for meal prep or lunchboxes. For more inspiration, see our Apple Oatmeal Muffins.
More Quick Bread Recipes to Try
Looking for other recipes like this apple muffin bread? Try these:
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Apple Oatmeal Bread Recipe
Equipment
Ingredients
- 1 ¼ cup all-purpose flour
- 1 cup old fashioned oats
- 3 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 cup butter melted and cooled slightly
- 1/2 cup brown sugar or 1/2 cup maple syrup
- 1/2 cup milk dairy or non-dairy
- 1/2 cup unsweetened applesauce
- 2 large eggs
- 1 teaspoon vanilla
- 1 cup shredded apple about 1 large apple
Instructions
- Preheat oven to 350°F and grease or butter an 8½ x 4½-inch loaf pan and set aside.
- In a large bowl, whisk together the flour, oats, baking powder, cinnamon, nutmeg, ginger, and salt. Set aside.
- In a separate bowl, whisk the melted butter (or maple syrup), brown sugar, applesauce, eggs, and vanilla. Mix in the dry ingredients just until moistened but without any dry flour streaks. Fold in the shredded apple.
- Spoon the batter into the prepared loaf pan. If you want the muffin bread a bit sweeter, sprinkle additional brown sugar over the top along with dry oats.
- Bake for 50-60 minutes or until the top is golden and a toothpick inserted in the center comes out mostly clean. Ovens vary in temperatures, so begin checking about 45 minutes. If the bread is browning too quickly, tent a piece of foil or parchment paper over the top.
Notes
- Apples: Use firm, crisp apples like Honeycrisp, Fuji, or Granny Smith for the best flavor and texture. Avoid softer apples like Red Delicious.
- Oats: Old-fashioned rolled oats are ideal for texture, but quick oats will work in a pinch. Avoid using steel-cut oats unless pre-cooked.
- Dairy-free option: Replace milk with almond, oat, or soy milk for a dairy-free version.
- Gluten-free option: Use a 1-to-1 gluten-free flour blend and certified gluten-free oats.
- Sweetener: Brown sugar adds a caramel-like depth, while maple syrup brings a natural, warm sweetness.
- Mix-ins: For extra flavor and crunch, add up to ½ cup of chopped nuts, raisins, or dried cranberries.
- Storage: Store in an airtight container at room temperature for 2-3 days, refrigerate for up to 5 days, or freeze up to 3 months. Thaw at room temperature or warm briefly before serving.
- Sweetener: Brown sugar adds a caramel-like depth, while maple syrup brings a natural, warm sweetness.
- Muffin Option: This batter can also be baked as muffins-divide into 12 muffin cups and bake for 18-22 minutes.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
There is something special about an apple bread — the apple flavors, the warm spices, the soft and tender texture, but when you add oats, for me, it becomes the perfect muffin bread. Everything I love about muffins, baked into a loaf! Happy sigh.