Healthy Cinnamon Apple Bread Recipe
This cozy cinnamon apple bread is moist, tender, and full of shredded apples and warm spice. Made with Greek yogurt for extra tenderness and a blend of whole wheat and all-purpose flour for wholesome goodness — toddler-approved and runner-fueling.
Ingredients
Apples
- 2 large apples Fuji, Granny Smith, Honeycrisp, etc., shredded; or 1 ½ cups shredded apples
- ½ cup packed light brown sugar
- ⅛ teaspoon salt
- 1 tablespoon ground cinnamon
- ¾ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 2 teaspoons lemon juice
Bread dough
- 2 large eggs
- ½ cup plain Greek Yogurt 0% or 2%
- ½ cup granulated sugar
- 1 teaspoon pure vanilla extract
- 6 tablespoons avocado oil
- 1 ½ cups (180g) all-purpose flour or whole wheat pastry flour
- 1 cup (120g) white whole wheat flour or whole wheat pastry flour (2 ½ cups, 300g, total)
- ½ teaspoon salt
- 1 teaspoon baking powder
Instructions
- Preheat the oven to 350°F and grease a loaf baking pan with non-stick cooking spray or avocado oil.
- In a medium-size mixing bowl, stir together the shredded apples, brown sugar, ⅛ teaspoon salt, ground cinnamon, nutmeg, cloves, and lemon juice until combined. Set aside for 5 minutes, or until dark brown and juicy.
- In a large mixing bowl, whisk together the eggs, yogurt, sugar, vanilla extract, and avocado oil until smooth and pale yellow.
- Add the flours, remaining ½ teaspoon salt, and baking powder to the egg mixture. Whisk until most of the flour is incorporated and the batter is thick. Note: it will seem abnormally thick during this stage, and that is ok! When we add the apple mixture in the next step, it will thin out.
- Add the shredded apples to the bread dough. Stir in vigorously with a silicone spatula or wooden spoon, or until a smooth batter forms and no remaining clumps of thick dough remain.
- Pour the batter into the prepared baking pan. Bake for 60-75 minutes, or until a toothpick inserted into the center of the apple loaf comes out clean.
- Cool the bread in the pan on a cooling rack for 5 minutes. Turn the bread out onto the cooling rack and cool until room temperature. Enjoy!
Notes
- No peeling needed — shredded apple skin melts into the batter completely.
- Flour tip: Weigh or spoon flour into the measuring cup — never pack it.
- Greek yogurt subs: Sour cream (1:1) or unsweetened applesauce work well.
- Oil subs: Melted coconut oil, canola oil, or vegetable oil all work 1:1.
- Gluten-free: Use a 1:1 GF flour blend; rest batter 30 min before baking.
- Muffins: Bake at 350°F for 20–22 minutes in 12 prepared muffin cups.
- Storage: Room temp 3 days, refrigerator 5 days, freezer 2 months
Nutrition
Serving: 1piece (1/12 of the loaf)Calories: 260kcalCarbohydrates: 43gProtein: 5gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 6gCholesterol: 31mgSodium: 169mgFiber: 3gSugar: 22g
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