Whole Wheat Apple Bread is a quick bread that calls for a mixture of all-purpose and whole wheat flour. The recipe also calls for pecans, but it’s great without them as well.
This recipe is very easy. Apples are grated rather than chopped, and dissolve into the bread without leaving big chunks of cooked fruit. In my opinion the bread is very tasty, though not too rich. It doesn’t seem overly indulgent for breakfast, but it is satisfyingly sweet!
Whole Wheat Apple Bread Loaf Size
Whole Wheat Apple Pecan Bread is designed for two small 8×4 inch loaf pans. My pair of Baker’s Secret loaf pans is getting pretty old and are now out of stock, but I’m keeping the link so you can see the shape. They’re 8×4, but the bottom is narrower so the loaves are fairly small and come as a set of two. If you use larger pans (8 1/2 by 4 1/2), the loaves will be a bit stubbier, but probably good. I suppose you could also make this loaf as one large 9 1/2 by 5 1/2 inch loaf and increase the bake time by about 15 minutes. I’ll test that at some point!
An Alternative Recipe
We really enjoyed this apple bread, but if you are looking for a sweeter one or want two larger size loaves, I recommend Apple Cider Bread. Also, the Apple Cider Bread only calls for all-purpose flour, so it’s a better bet if you don’t have whole wheat flour on hand.
More Recipes With Apple
Whole Wheat Apple Bread
- 4 tablespoons unsalted butter softened
- 2/3 cup firmly packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour (210 grams)
- 1 cup whole wheat flour (140 grams)
- 2 1/2 teaspoon cinnamon
- 1 teaspoon EACH salt, baking soda and baking powder
- 1/2 teaspoon ground ginger
- 1/2 teaspoon freshly grated nutmeg
- 1 cup buttermilk room temperature
- 1 cup toasted and chopped pecans
- 2 cups grated and peeled apple or two large apples — I used Jonagold
- Preheat oven to 350 degrees F. Grease and flour two small (8×4 inch) loaf pans.
- In a mixing bowl, using an electric mixer, beat the butter and sugar until creamy. Beat in the eggs and vanilla.
- In another bowl, thoroughly mix together the dry ingredients (flour through nutmeg). Add the flour mixture and buttermilk alternately to the sugar mixture.
- Stir in the pecans and apples.
- Divide batter between the two pans and bake for about 45 minutes or until a skewer inserted in the center comes out clean.
- Let cool in pan for 15 minutes, then carefully remove from pan.
I love hearing from other bakers and appreciate helpful comments. Rude ones will be deleted immediately.