Glazed Apple Cinnamon Oatmeal Bread

Glazed Apple Cinnamon Oatmeal Bread - soft and moist, and bursting with apple flavor. No mixer required!

My mom is one of my best taste testers. She’s pretty good about being honest with me, and I’ve even got a few “not my favorite” or “little too sweet for me” when I have brought something over for her to try. We all need those people in our lives, right? The kind of friend who will tell you when your eyebrows need attention, or you have basil in your teeth. I promise I’ll be the first to tell you if you ever fit into either of these categories, okay?

Glazed Apple Cinnamon Oatmeal Bread - soft and moist, and bursting with apple flavor. No mixer required!

Because the applesauce I used to make this amazing Glazed Apple Cinnamon Oatmeal Bread came from my mom which she made from her very own apple tree, I really wanted to give her some of this bread to try. So I ran some over (she lives 2 minutes away from me). After she tasted it, she said, “This is OUTSTANDING!”

So there you go, it’s mom approved. And yes, it is apple picking time here. We are seasonally confused here in sunny old AZ.

Glazed Apple Cinnamon Oatmeal Bread - soft and moist, and bursting with apple flavor. No mixer required!

You’ll looove the glaze we’ve got going on here. I completely ADORE glazes on sweet breads. Keeps them so moist and just really takes them to the next level of yummy-liciousness. I just checked and that’s not a real word, unless you hyphenate it… so we’re good!

Glazed Apple Cinnamon Oatmeal Bread - soft and moist, and bursting with apple flavor. No mixer required!

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Glazed Apple Cinnamon Oatmeal Bread
Author: 
Serves: 2 loaves
 
Ingredients:
  • 1 3/4 cups all purpose flour
  • 1 cup old fashioned oats
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons cinnamon
  • 1 1/2 teaspoons baking powder
  • 1 cup sugar
  • 3/4 cup vegetable oil
  • 2 eggs beaten
  • 1/2 cup plain nonfat Greek yogurt
  • 1 cup applesauce
  • 1/2 teaspoon vanilla
Glaze
  • 2/3 cup powdered sugar
  • 1/4 cup applesauce
Directions:
  1. Preheat oven to 350 degrees, and grease two loaf pans. I used two 1.5 quart Pyrex glass loaf pans.
  2. In a large bowl, mix by hand flour, oats, salt, cinnamon, and baking powder. Set aside.
  3. In another bowl, mix sugar, oil, eggs, yogurt, applesauce, and vanilla, then stir into dry ingredients by hand until just combined.
  4. Divide batter between the two loaf pans and bake for 43-45 minutes, or until a toothpick inserted into the center comes out clean.
  5. Remove from the oven and whisk together the powdered sugar and applesauce for the glaze.
  6. When the bread has cooled for a bit, remove from the pan onto a cooling rack and spoon the glaze over the top. Allow the glaze to set before slicing.

I hope you have a happy Fourth of July! If you need a few menu planning ideas, here are a couple of my favorites:

Chili Lime Sweet Corn Salad

Chili Lime Corn Salad-4

Grilled Flank Steak Kebabs

Grilled Flank Steak Kabobs-4

Sweet and Spicy BBQ Baked Beans

Sweet and Spicy BBQ Baked Beans-5

Easy Creamy Vanilla Pudding Fruit Dip

Easy Creamy Vanilla Pudding Fruit Dip - only 3 ingredients and perfect with fresh strawberries!

 

Comments

  1. Alexis @ Upside Down Pear says

    This looks absolutely lovely!! Of course, anything mom approved must be good :) I’m definitely going to have to try this. I don’t usually glaze any of my breads, but I think I’m going to have to make an exception!!

  2. Min says

    Hehe I def need a friend who tells me that my eyebrows are out of control ;). Yes, you are a sweet dear friend. Your mom has an apple tree? So jealous..we tried growing one of those..I blame it on the Texas weather haha. Love glazes on breads as well. I am def pinning this recipe! Mother approved = AMAZING! I appreciate your healthy substitutions as well. Hope you’re doing well, Julie! Happy forth of July. I’m going to be missing out on all the festivities this year so I shall try to live vicariously through some of you guys ;).

  3. Cheryl says

    I’m on weight watcher just wondering if you know the break down of everything so I can count it for the points.

    Thanks

    • Julie says

      I haven’t tried this recipe in a muffin tin, but I think it would work out great. Just reduce your baking time to about 17-18 minutes. Check a muffin by poking the top with a toothpick. If it comes out clean, they’re done! Hope you enjoy!

  4. Lesli says

    Your apple bread looks incredible! I’m sure it’s extra moist (and healthy!) with the Greek yogurt and applesauce. Your idea of using applesauce in the glaze is brilliant! I’m so making this bread very soon! Pinning it now:)
    Blessings,
    Leslie

  5. Trisha says

    Can’t wait to make this bread this week. Thoughts on putting some small chunks of apples in this bread? Also, I only have one bread pan! Could this be done in my big pan, or do I need to go out and buy another one?

    • Julie says

      Love the idea of putting small chunks of apples in the bread. If you just use one pan, make sure you only fill it 2/3 full, and then maybe just do the rest of the batter in a muffin tin? They shouldn’t need to bake as long though, use a toothpick to test for doneness with the muffins and the bread. Let me know how it goes!

  6. Caroline says

    This bread is delicious! I’ve been thinking of making a quick bread without bananas or squash for a little while now, so this just perfectly fits the ticket! I halved the recipe, because I only have one loaf pan, and I also replaced the greek yoghurt with just more applesauce (lactose intolerant, I just never keep yoghurt around). It came out perfectly! Just sweet and moist, mmmm (=

  7. Rebecca G says

    I tried it and it got rave reviews! I could not figure out the glaze however… I put it on warm bread, heated it up and added more powdered sugar and it remained applesauce… Any thoughts?

    • Julie says

      That’s strange. It shouldn’t need to be heated up, but I’m guessing your applesauce was just a little thinner than mine and needed more powdered sugar. Glad everyone liked the bread!

  8. Dana says

    OH my goodness, I just made this recipe using Cup 4 Cup gluten free flour and WOW!! It’s incredible! I had my eye on this recipe for a while now and was so excited to try it. My daughter hates chunks in her baked goods, so it was great to find an applesauce apple cake (she won’t even eat applesauce! but I knew it would blend in when baked). Thanks so much!
    -Dana

  9. Susan B says

    Oh, my Julie! I’ve had this on my Pinterest board for awhile and thought Christmas would be the perfect time to try it. It is absolute divine! So moist and not too over-the-top sweet. Thank you so much for posting!

  10. Heather says

    I have two loaves baking in the oven now, (the house smells so yummy) and will be taking them to my mom’s house for Christmas brunch tomorrow. I’m sure she will approve! Thanks for this recipe, and Merry Christmas

  11. Ellen says

    made this today and even though it turned out it is rather thin for a quick bread. Next time I will bake it in a 8×4 inch pan. Thanks for the recipe

  12. David says

    Just found your recipe online and gave it a whirl, my first time baking anything from scratch (and I’m man enough to say it was fun!), I added chopped granny smith apples and raisins to the mix and it looks great! Just waiting for it to cool before tasting it. I’ve decided that even if I somehow messed it up it still makes my house smell awesome so either way it was time well spent. Thanks for sharing.

      • David says

        It came out great, thanks. Only problem was that the bread developed a giant crack on top of it so it didn’t look as photogenic as yours. Any idea why it would crack like that? As an ultra-novice maybe I can not do whatever I did that caused the problem. Ciao.

        • Julie says

          Actually a crack on the top of quick breads is a good thing. I’m not sure why mine didn’t, but I always know it’s going to be good if it rises enough to make a crack on top. Enjoy!

  13. Lisa F says

    Very tasty bread, thank you. I used sour cream instead of yogurt as that is what I had on hand, and it came out very well. Next time around I’m going to swap out half of the flour for white whole wheat.

    Your loaves seem short, and I usually bake mini loaves, so I started with 4 this time and they cooked well. I may try for 3 the next time, so that they will be a bit taller.

    But all in all, a very good addition to my quick bread recipe collection.

    Thank you.

  14. stacey says

    this bread is very moist, but i thought it was just okay. it is definitely a bit too sweet for me, so next time i will use unsweetened applesauce and add in some chopped apple to make it more chunky!

  15. Ashley L says

    This is absolutely delicious!! I’ve already made it three times in the past month. I did substitute whole wheat flour and it is just as amazing!

    • Julie says

      If you are trying to make a bread that is not as sweet, you can just cut the sugar by half. If you are trying to use less refined sugar but still want sweet bread, you could try subbing some of the sugar for honey or maple syrup. I haven’t really tried to cut the sugar, so these are just ideas. Let me know if you play around with the recipe, and how it goes!

  16. Denise says

    I truly love this recipe. Can I replace the oats with oat flour, and if so how much oat flour would I use? Thanks so much.

    • Julie says

      Denise, I would try subbing 1/2 cup oat flour for the 1 cup oats and see how it goes. I find that if I use too much oat flour in a recipe can make the bread heavy and dry. Let me know how it goes if you try it!

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