This post was created as in partnership with Imperial Sugar. All thoughts and opinions are 100% my own.
Simple and homey, this Apple Ginger Quick Bread is a tender loaf studded with chunks of fresh apple and spiced with ginger and cinnamon. Replacing some oil with applesauce adds even more apple flavor and moisture. It’s perfect for a breakfast treat or afternoon snack.
Table of Contents
Easy, comforting quick breads are one of my favorite things to bake. This apple ginger quick bread comes together in under 15 minutes and fills your house with the wonderful aroma of baked apples, cinnamon, and ginger.
I adapted my popular easy apple oatmeal muffins recipe to highlight more of the ginger flavor and opted to omit the streusel topping this time around in order to let the bread itself be the star. But you could definitely top your loaf with a simple glaze or a sweet streusel topping if you want to dress it up a bit.
What You’ll Need
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Ground ginger
- Ground cinnamon
- Light brown sugar
- Vegetable oil – You could replace this with melted butter, but the oil keeps the bread more moist for longer.
- Eggs
- Milk
- Applesauce
- Vanilla extract
- Chopped apple – You can use any baking apple that you like, but we recommend something that is firm and tart like a Granny Smith, Honeycrisp, or Envy apple.
How to Make Apple Ginger Quick Bread
- Start by whisking the dry ingredients – flour, baking powder, baking soda, ground ginger, ground cinnamon, and salt – in a large bowl.
- Whisk the wet ingredients – brown sugar, eggs, oil, milk, applesauce, and vanilla extract – in a separate bowl.
Whisking the wet ingredients separately helps prevent overmixing later when adding to the dry ingredients. This helps keep the quick bread loaf light and moist instead of dense and dry.
- Add the wet ingredients to the dry ingredients. Stir just until combined. It’s okay for some streaks of flour to still be visible.
- Gently stir in the peeled and chopped apple until evenly dispersed throughout the batter.
- Pour the batter into an 8×4-inch loaf pan that has been sprayed with baking spray or lined with parchment paper.
- Bake at 350°F for 60-65 minutes until golden brown on top and a skewer inserted into the center of the loaf comes out clean.
- Let the bread cool in the loaf pan for 10 minutes before turning it out onto a wire rack to cool completely before slicing into thick slices.
For the FULL RECIPE be sure to visit Imperial Sugar’s site.
Recipe FAQ’s
No, you don’t have to peel an apple before baking it. It will add a chewy texture to the bread that some people like. I just personally prefer peeling the apples first.
Yes, you can make this quick bread in a mini loaf pan or another size loaf pan if that’s what you have. You might need to adjust the baking time for different sizes.
Absolutely! You can bake any quick bread recipe in a muffin pan by reducing the bake time to around 20 minutes.
Tips for Success
- Don’t overmix. Like muffins, quick breads suffer from overmixing the batter because it causes the crumb texture to be more dense. Stir just until things barely come together and don’t worry too much if there are some streaks of flour remaining.
- Make sure your oven bakes at temperature. An inexpensive oven thermometer will help you know if your oven temperature is correctly calibrated. If your bread is getting too dark on top too quickly, try covering it with a piece of foil.
- Use the right kind of apples. I would steer clear of red delicious, gala, or even golden delicious apples for this recipe as they all tend to break down more or lose some of their flavor while baking. A tart, firm apple like a Granny Smith is going to be a better choice.
Variations
- Add a simple glaze made with milk or apple cider and powdered sugar or a streusel topping.
- Mix in some chopped candied ginger for even more of a ginger flavor like I did in my pear ginger bundt cake.
- Add chopped walnuts, pecans, or additional fruit in the form of dried cranberries to the bread
- Sprinkle coarse sanding sugar or additional cinnamon and ginger on top of the batter before baking the bread.
What to Serve With Apple Ginger Quick Bread
This bread is phenomenal with a glass of milk, but it would make a great breakfast with some other dishes. These are some of our favorites!
How to Store
Let your apple ginger quick bread loaf cool completely before storing in an airtight container at room temperature for up to 5 days. Cut slices can also be stored wrapped in plastic wrap or in reusable ziptight bags.
You can freeze a loaf of quick bread for 2-3 months by wrapping it well in plastic wrap, then transferring to an airtight freezer-safe container for longer term storage. Let the loaf thaw on the counter for 4 hours before slicing and enjoying.
Or slice the whole life and lay the slices in a single layer on a baking sheet lined with parchment paper. Freeze for 2-3 hours, then transfer to a large freezer-safe ziploc bag for longer storage. Thaw individual slices in the microwave for 30-60 seconds before enjoying.
Be sure to stop by Imperial Sugar’s site for the FULL RECIPE. I have partnered with them now for a few years and love their products for my baking needs!
More Quick Bread Recipes
- Double Chocolate Zucchini Bread
- Best Easy Banana Bread
- Zucchini Bread with Walnuts
- Cinnamon Swirl Quick Bread
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
