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!
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.
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
- 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.
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.
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.
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.
Once the flour is mixed, I fold the chopped apples and then mix in the walnuts.
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.
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.
I hope you enjoy this easy yet delicious apple loaf recipe!
Frequently asked questions
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.
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.
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
- 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
- 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.