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Home » BREAKFAST

Apple Cake Loaf

Published: Oct 29, 2020 by Meymi. This post may contain affiliate links.

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Apple cake loaf cut in half and slices on a wooden board.
Half of the apple bread and a slice of it with text overlay.
Apple cake loaf slices.
Slices of apple cake in a row.

You’ll love this delicious apple cake loaf that is soft and moist. This easy and yummy apple bread is flavored with warm Fall spices, perfect for breakfast, afternoon tea or anytime you want to eat a delicious treat. No mixer needed!

Apple cake loaf cut in half on a wooden board with slices.

Today I am sharing my moist apple loaf recipe. It is deliciously spiced with cinnamon, nutmeg and cloves. I believe you’ll love this apple loaf cake that contains no butter; I use olive oil just like I do in my carrot cake loaf recipe.  

Apple loaf cake slices in a row.

The hardest part is waiting for this loaf to cool completely in the pan so you can slice it properly.  This waiting step is important as this bread is pretty soft and moist.

The ingredients you’ll need

Ingredients for apple cake loaf on a white surface.
  • Apples: I prefer delicious Gala apples because of the sweetness.  ½ cup sugar (105 grams) is enough to make this apple bread sweet.   I prefer using a combination of shredded apples and chopped apples. In total, I use 3 small apples-not very small. I grate 2 apples and chop the other one.  Grated apples add moisture and chopped apple pieces are nice while eating.   
  • Lemon juice: I add it to the chopped apples, it adds a nice flavor and also keeps the chopped apples turning brown. 
  • All-purpose flour: gives structure
  • Baking powder: works as a leavener
  • Cinnamon-cloves-nutmeg: These spices give a beautiful Fall-Winter feeling, perfect with apples.  If you don’t have cloves and nutmeg, it will still taste good with only cinnamon but if you have those other spices, I suggest you use them.
  • Salt-It brings the flavors out but if you don’t use salt, that’s fine. It is optional.
  • Vanilla– Vanilla extract enriches the flavor.   
  • Granulated Sugar– ½ cup of sugar is enough to make this apple cake loaf sweet due to delicious and sweet Gala apples.  You can even use 1-2 tablespoons less sugar if you want slightly sweet.
  • Eggs-give structure
  • Olive oil-gives moisture
  • Walnuts-This quick apple bread is rich with walnuts but if you don’t have walnuts don’t worry; your bread will still be delicious.

How to make apple loaf – step by step

First, I start with apples so they leave their juice while I am working on other steps.

I peel and core 2 apples, cut them in half, grate them into a bowl and set aside. Then I cut 1 peeled and cored apple into almost ⅕ inch (0.5 cm) pieces.  I add lemon juice and set aside the bowl. 

Peeled, cored, grated and chopped apples.

Next, I place the flour, baking powder, cinnamon, cloves, nutmeg and salt (optional) in a medium bowl and stir with a whisk.  I set aside the bowl.

Flour, baking powder, cinnamon, cloves, nutmeg and salt in a bowl with a whisk.

Later, I place the sugar and eggs in a large bowl and stir with a whisk until just combined. I add the olive oil and vanilla extract and stir until just combined as well.

Eggs and sugar in a bowl with a whisk.  Olive oil and vanilla extract are added into the whisked mixture.

Then I add the grated apples and stir with a whisk.  I add the flour in 2 batches. First I stir with a whisk and then continue with a spoon/spatula as it is easier to combine the mixture after all is added.

Please check the recipe card for how to measure flour. You shouldn’t use less than the recipe states as the flour gives structure to this loaf.

Grated apples are added on top of the egg mixture. After stirred with a whisk, flour is added.

Once the flour is mixed, I fold the chopped apples and then mix in the walnuts.

Chopped apples are added on top of the mixture. After the apples are folded, walnuts are added on top.

I bake for 50 minutes until the top is golden brown and a toothpick inserted into the middle totally comes out clean without any moist crumbs.

Apple cake loaf before and after baked.

After I remove from the oven, I keep it in the pan until it totally cools. Once cooled, I cut into slices. 

It is important to let it cool completely so you can cut proper slices.

Stacked apple loaf slices.

I hope you enjoy this easy yet delicious apple loaf recipe!

Slice of apple loaf on a white surface, apple on the right side and stacked slices on the back.

Frequently asked questions

How to store apple cake loaf

You can keep totally cooled apple cake loaf in an airtight container for up to 3 days at room temperature and up to 7 days in the fridge.

How to freeze

First, you can cover the cooled loaf well with a plastic film and then with aluminum foil. Or you can place it in a freezer bag-taking all the air inside after you cover with plastic film. I always prefer slicing and then freezing so the slices thaw quickly when I want to eat.

Other apple recipes you may enjoy!

  • Apple Pie Bars Recipe
  • Easy Apple Crumble Recipe
  • Apple Crisp Cookie Cups
  • Caramel Apple Bars
  • Apple Blondies

Quick bread/loaf cake/muffin recipes you may enjoy!

  • Pumpkin chocolate chip bread
  • Simple banana bread recipe
  • Peach Bread
  • Marble loaf cake
  • Apple crumble muffins
  • Raspberry streusel muffins

I love hearing from you!  If you try this recipe or my other recipes please leave a comment and give a star rating!

Apple cake loaf cut in half and slices on a wooden board.

Apple Cake Loaf

This delicious apple cake loaf is soft and moist, perfectly spiced with cinnamon, cloves and nutmeg.
5 from 19 votes
Print Pin Rate
Course: Dessert
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 10 slices
Calories: 223kcal
Author: Meymi

Ingredients

  • 3 small apples (preferably Gala 1 and ½ cup shredded apples and ¾ cup chopped apples)*
  • ½ teaspoon lemon juice
  • 210 g (1 and ½ cup) all-purpose flour, dip and sweep
  • 2 and ½ teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ⅛ teaspoon salt (optional)
  • 2 large eggs, room temperature
  • 105 g (½ cup) granulated sugar
  • 75 g (⅓ cup) olive oil
  • 1 teaspoon vanilla extract
  • 60 g (½ cup) walnuts, roughly cut into small pieces
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Instructions

  • Preheat the oven to 350°F(177°C).  Grease 8 ½ * 4 ½ inch (21,5*10,5cm) loaf pan and line the bottom and sides with parchment paper, about 2 inches(5 cm) of overhang on each side.  If you like, you can grease and flour the dish instead of parchment paper.
  • Peel and core the apples. Grate 2 of the apples and place in a bowl, set a side.  Chop 1 apple into almost ⅕ inch (5cm) thick pieces and mix in the lemon juice. Set a side.
  • Roughly chop the walnuts into small pieces, set aside.
  • Place the flour, cinnamon, cloves, nutmeg, baking powder (and salt if using) into a medium bowl and mix.  Set aside.
  • Put the sugar and eggs in a large bowl and mix with a whisk until just combined.
  • Mix in the olive oil and vanilla extract, stir with a whisk until just combined.
  • Add the shredded apples (If there is too much excess liquid leave it out before adding into the mixture) and stir with a whisk.
  • Mix in the flour mixture in 2 batches.  You can use a whisk in the beginning but it is easier to continue with a spoon/spatula in the end to mix easily.
  • Add the chopped apples ( if there is liquid, leave it out before adding into the mixture) and stir with a spoon/spatula.  Mix in the walnuts.
  • Pour the batter into the loaf pan.  The mixture is not thin but not too thick.  You can spoon the mixture into the pan.
  • Bake for 50 minutes or until the top is golden brown and a toothpick comes out completely clean that is inserted in the center.  After you remove the pan from the oven, leave in the pan until it completely cools, almost 1 and ½ hour before cutting into slices. You shouldn't skip this step so you can cut the slices properly.

Notes

*If you are using grams, I can give you the precise amount.  I use 180 grams of shredded apples and 90 grams of chopped apples. I prefer using Gala apples as they are very sweet, I can cut from the sugar amount. 
**You should measure the flour correctly; please keep in mind that the cup conversion is dip and sweep, don’t use less flour than needed so the cake will have the structure.
How to Store: You can keep this quick bread in an airtight container for up to 3 days at room temperature and up to 7 days in the fridge.  You can freeze up to 3 months.
The calorie information above is an estimate that is provided by an online nutrition calculator.
 

Nutrition

Calories: 223kcal | Carbohydrates: 33g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 37mg | Sodium: 151mg | Potassium: 84mg | Fiber: 2g | Sugar: 15g | Vitamin A: 78IU | Vitamin C: 2mg | Calcium: 72mg | Iron: 1mg
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Reader Interactions

Comments

  1. Stefanie

    May 19, 2021 at 10:40 am

    Id like to know at what temperature should the loaf ? 350 pre heating and then?
    Thank you!!!

    Reply
    • Meymi

      May 19, 2021 at 12:13 pm

      Hi Stefanie, You’ll bake at the same temperature. Enjoy!

      Reply
  2. Nancy

    September 16, 2021 at 1:11 pm

    How many eggs?? I don’t see them on the ingredient list — what else is missing?

    Reply
    • Meymi

      September 16, 2021 at 8:58 pm

      Hi Nancy, You can find the exact quantities in the recipe card, at the end of my post. Enjoy!

      Reply
  3. megan

    June 21, 2022 at 2:38 pm

    hi i dont know whether my comment earlier was posted but i’d like to know why my loaf is almost too moist(?) should i have strain the water out of the apples? my loaf also didn’t leaven properly. do you know the cause of this? the taste was overall good👍

    Reply
    • Meymi

      June 22, 2022 at 9:26 pm

      Hi Megan, I am glad you liked the taste. I assume you made the toothpick test and baked it properly. I wonder if you used grams or cups when you measured flour. If you used cups, you should have used the dip and sweep method as I mentioned in the recipe card which is equal to 210 grams. If you used the spoon and sweep method, you probably used 180 grams of flour. This may be the reason. If it didn’t rise properly, maybe your baking powder was old. I hope this helps.

      Reply
  4. kjb

    October 20, 2022 at 1:37 pm

    Would I leave the temp the same and cut the bake time down if I were to split this into four mini loaf pans?

    Reply
    • Meymi

      October 20, 2022 at 6:17 pm

      Yes, you should keep the temperature the same but bake for a shorter time!

      Reply

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