This super easy apple loaf is filled with warm spices, juicy shredded apples, and then topped with some sugary crushed pecans. Each bite is that perfect balance of soft middle and crunchy outside. I also love that it’s not overly sweet so you still taste those apples inside. It’s an absolute dream! Let’s bake…
This post is sponsored by Yes! Apples.
Some Materials You’ll Need:
- 9×5 inch loaf pan, non-stick (I swear by this USA Pan one)
- Measuring cups and spoons
- A couple medium-sized mixing bowls
- Whisk and Spatula
- Non-stick baking spray
- Parchment paper (optional depending on your loaf pan)
- Cooling rack
Prepping Your Apples
Since this apple loaf calls for shredded apples, instead of chopped, you want to make sure you get rid of some of their natural moisture before adding to the mixture. I’m not saying to completely dehydrate the apples and have NO moisture, but if you were to add them as-is then your loaf would be too wet and require you to bake it for much longer.
So first, peel and shred them (using the largest “shred” side of a box grater). Then place them on some paper towels or a clean kitchen towel and pat dry/squeeze until a lot of the moisture is released. Make sure to toss the apples around and even do a second round with a fresh towel if the first gets overly saturated.
This is already a rather wet mixture and since you’re not fully drying the apples out, your end loaf will still be plenty moist and soft in the middle after baking!
Assembling the Apple Loaf
This is super easy apple loaf to throw together and bake! It’s not fussy in terms of temperature of ingredients or how quickly you mix things. Just make sure with each step that ingredients are fully, evenly combined before moving onto the next step—that’s it really!
At a glance, it’s really just these steps:
- Peel/shred the apples and pat dry.
- Whisk your dry ingredients together in one bowl, your wet in another.
- Add your dry mixture in with the wet, fold in the apples, and pour in the loaf pan.
- Top with the crushed pecans, sprinkle some sugar overtop, and bake!
Cooling/Releasing/Cutting the Loaf
You’ll want to let the apple loaf cool almost completely in the pan before trying to release it. If using parchment paper, you should be able to easily lift it out (just run a knife around the outside to help things). My pan is very non-stick, so I’m able to just tilt upside down, shake it a bit, and it slips out.
Make sure to let it cool completely before cutting into slices. When you cut any loaf too soon while it’s still warm, it hasn’t had time to settle in and will fall apart as go to cut each slice. This is a pretty sturdy loaf where the outside/crust is concerned, so it shouldn’t be so tender and soft that it’s crumbling at the touch. It’s hard to patient while it cools, but this easy apple loaf is so worth it—promise!
Picking the Right Apples (AKA Yes! Apples)
For this apple loaf, I used Yes! Apples’ SnapDragon variety which is extra sweet and juicy! I love to have this variety as a snack sometimes too, simply because of those juices! So good. Learn more about their SnapDragon apples on their website!
Since this is an apple loaf, you want to make sure you’re using the best apples you can get your hands on! If there’s a main ingredient in the title of a recipe, chances are it’s meant to be the star of the show and you should strive for the highest quality possible. With Yes! Apples, that’s always the case! They’re fresh, juicy, and perfect for baking.
Grab $10 off plus a FREE hat with your first order using promo code “JOSHISBAKING” at checkout! Head here to find some delicious apples and get baking.
I hope to see some crunchy, moist apple loafs out there in the world soon! Definitely tag me (@joshisbaking) over on Instagram if you make them, I want to see and share! And any reviews below are always much appreciated.
Happy baking, friends!
If you’re looking for another loaf, give my Citrus Loaf with a Lemon Soak a try!
Check out some of my most recent recipes:
- Hot Cocoa Cream Pies
- Roasted Crispy Rice Treats Dipped in Chocolate Frosting
- Giant Chocolate Blueberry Pop Tart
This easy apple loaf is perfectly moist and spiced with cinnamon, finished off with sugary crushed pecans that get extra crunchy in the bake!
- 2 medium evercrisp apples, peeled/shredded (150g, ~1 cup)
- 2 cups all-purpose flour (270g)
- 1 teaspoon baking powder (6g)
- 1 teaspoon kosher salt (6g)
- 1 1/2 teaspoons ground cinnamon (3g)
- 1/2 teaspoon ground nutmeg
- 1 cup granulated sugar (204g)
- 1/2 cup light brown sugar, tightly packed (107g)
- 3 large eggs (160g)
- 1 cup vegetable oil (250mL)
- 1/4 cup finely crushed pecans
- Extra granulated sugar to sprinkle overtop
- Grease/line a 9×5 loaf pan with parchment paper (to help release, I don’t use one as my loaf pan is very non-stick) and set aside. Preheat the oven to 350°F with a rack in the upper-thirds position.
- Pat and squeeze your shredded apples dry with paper towels/kitchen towel until a good amount of their moisture is released. Too much moisture will affect the consistency and bake time of the loaf. Set aside until needed.
- In a medium-sized bowl, whisk together your flour, baking powder, salt, and spices. In a separate large bowl, whisk together your sugars (both) and eggs until fully incorporated, then the vegetable oil, then fold in your shredded apple until evenly distributed.
- Add your dry mixture into the bowl with the wet, folding together with a spatula until just combined (don’t over mix, just until no streaks/pockets of flour remain). Pour into your prepared loaf pan, sprinkle your crushed pecans in an even layer over the top, then sprinkle some granulated sugar over the pecans (I used roughly a teaspoon I’d say).
- Bake for 70-80 minutes or until a knife inserted comes out clean (start checking around 65 minutes and then check every 5 minutes or so, you may find you need even more time than is listed here). No need to tent the top to prevent from burning, you want the top with the pecans to get extra crispy.
- Let the loaf cool almost completely in the pan before trying to release and then placing on a separate rack to cool completely before slicing and serving.
This apple loaf is best enjoyed day-of, but will keep for up to 2 days wrapped tightly in plastic wrap and/or stored in an airtight container at room temperature.
- Make sure to pat the shredded apples dry and squeeze out some of that excess moisture! If you don’t, your mixture might be overly wet and take much longer to bake.
- Some loaf recipes might have you protect the top of the loaf with foil if it starts to burn, but you shouldn’t have that issue here—the middle takes quite a bit to cook, but you also want those pecan on top to get extra toasty and crunchy!
- Be sure to let it cool completely before slicing and serving, otherwise it’ll fall apart when trying to cut while still warm.
Check out my other recipes with Yes! Apples:
- Apple Biscoff Cheesecake Bars
- German Apple Cake with Golden Figs
- Fresh Apple Oatmeal Cookies
- Apple and Almond Cream Galette
Looking for something else to bake?