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Glazed Apple Cinnamon Oatmeal Bread

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Glazed Apple Cinnamon Oatmeal Bread sliced on a serving platter, with a whole apple and leaves next to it.

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 loaves on a serving platter, with whole apples in the background.

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 loaves on a serving platter, with whole apples next to them.

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 sliced on a serving platter, with whole apples in the background.

Whether it’s truly apple season or not, if you have access to some tart Granny Smith apples, try making homemade applesauce.  Serve some with dinner and then use the extra to make this bread!

Here is a great recipe for Homemade Applesauce.  I like to make it in the crockpot on low for about 6 hours.  I use an immersion blender to make it smooth!

I have also made this bread with store-bought applesauce and it still tastes good, but lacks a little bit of the apple flavor that comes from using tart apples to make homemade applesauce.

Homemade applesauce will usually be thicker than store-bought, so you may need to add just a bit more flour if your applesauce has more moisture.  The homemade applesauce I used had more of scoop-able consistency rather than a pourable consistency.

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #lovelylittlekitchen

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Glazed Apple Cinnamon Oatmeal Bread

★★★★★ 4.7 from 3 reviews
  • Author: Julie
  • Yield: 1 loaf 1x
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Scale

Ingredients

  • 2 cups all purpose flour
  • 1 cup old fashioned oats
  • 1/4 teaspoon salt
  • 2 teaspoons cinnamon
  • 2 teaspoons baking powder
  • 1 cup granulated sugar
  • 3/4 cup vegetable oil
  • 2 eggs beaten
  • 1/2 cup plain nonfat Greek yogurt
  • 1 cup applesauce (homemade or chunky style is best)
  • 1/2 teaspoon vanilla extract

Glaze

  • 1 cup powdered sugar (add more if needed to thicken)
  • 1/4 cup applesauce

Instructions

  1. Preheat oven to 350 degrees, and grease loaf pan. I used a 9.25 by 5.25 by 2.75 inch metal nonstick loaf pan.
  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. Scoop the batter into the loaf pan and bake for 45-48 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 just a bit, pour the glaze over the top. It will settle into the cracks and keep the bread moist. The glaze will set, but will remain slightly sticky.

Nutrition

  • Serving Size: 1 Loaf
  • Calories: 4308
  • Sugar: 358g
  • Sodium: 1708mg
  • Fat: 182g
  • Saturated Fat: 17g
  • Unsaturated Fat: 154g
  • Trans Fat: 4.3g
  • Carbohydrates: 621g
  • Fiber: 21g
  • Protein: 61g
  • Cholesterol: 378mg

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!
Soft and moist, and bursting with apple flavor. No mixer required!
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Comments

  1. 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 ;).

    Reply

    • How do you store this? I made it for an event I’m going to in the morning and it turned out AWESOME, but didn’t know if i need to store it in the fridge or they can stay out on the counter???

      Reply

        • Also..freezes really well. Baked cake and glazed as directed. Let glaze set then placed a piece of parchment over the glazed part and then wrapped well in plastic wrap and put in freezer. Placed on counter to thaw and cake was still very moist and yummy.

          Reply

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

    Thanks

    Reply

    • 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!

      Reply

  10. 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

    Reply

  14. 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?

    Reply

    • 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!

      Reply

  15. 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 (=

    Reply

    • I know this is an older post, and I’m about to make this after I’m done typing. But we’re a lactose free family. They now have lactose free yogurts you can use!! May have to look in your local health food stores, but I do know they have them at giant food stores (Pennsylvania area) and here in the south (Florida) at Publix… whole foods and I do believe trader Joe’s also carries some.

      Reply

  16. 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?

    Reply

    • 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!

      Reply

  17. 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

    Reply

  19. 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!

    Reply

  20. 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

    Reply

  22. 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

    Reply

  23. 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.

    Reply

      • 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.

        Reply

        • 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!

          Reply

  24. 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.

    Reply

  27. 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!

    Reply

  28. 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!

    Reply

    • 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!

      Reply

  30. 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.

    Reply

    • 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!

      Reply

  31. Just made this bread. Delicious! We all love it. I actually couldn’t find on of my loaf pans, so I used a bundt pan for one of the loaves and popped right out of the pan in perfect shape. My husband just said to me “The bread was excellent!”.

    Reply

    • I’m so glad! Always nice when you can improvise with what you’ve got and it all works out in the end. Thanks for letting me know how you liked it!

      Reply

  33. Great recipe! Could you tell me what the consistency of the glaze should be? I had the same problem as another reviewer where the glaze turned out like super sweet applesauce instead of glaze. I had to at lease triple the amount of powdered sugar to get it to thicken up enough. Is it supposed to be runny, or was yours thicker? Thanks!

    Reply

    • Thanks Kim! The glaze should be just thin enough to pour, but then form a dry shell as it sets. I think that the homemade applesauce I used was thicker than jarred applesauce, so it required less powdered sugar to form a glaze. Thanks for your feedback.

      Reply

  34. Looks delicious!! I’ve pinned this recipe because I am definitely making this bread within this week. Just one thing….what would you suggest I do if I want to use less oil?

    Reply

    • Hi Tahirah, you could try cutting the oil down to 1/2 cup, and you could also substitute coconut oil for vegetable oil, but I haven’t tried it myself so I’m not sure if it will make the bread too dry. Let me know how it turns out if you do decide to experiment with the recipe a bit!

      Reply

  35. Hi Julie! I also live in frightfully sunny AZ, and it is apple picking time here! I think your mom and I may be growing the same type of apples 🙂 I am going to make this bread for the kiddos breakfast tomorrow. Apples and oatmeal = healthy, right?! Would your mom be so kind as to share her applesauce recipe with me? I haven’t had success with these apples, I am formally an Oregon girl. Thank you, and thank you for the great recipe 🙂

    Reply

    • Hi Amy! Boy oh boy, today was a hot one!!! Yes, I say this bread is definitely suitable for breakfast. Whenever in doubt, just as if it’s better than a Pop-Tart and then you’ll feel better :0) I’ve also made this recipe with white whole wheat flour, which made it even healthier. I believe my mom used an applesauce recipe she found on Pioneer Woman. I know it had brown sugar in it. Hope you all enjoy the bread, and I hope the temperature comes back down to something a little more bearable soon! Sad when 105 sounds good.

      Reply

  36. I was wondering if anyone knows of a substitution I could use for the yogurt. My son is allergic to dairy and I wouldn’t be able to use the yogurt. Thanks

    Reply

    • Barb, I wonder if you could just substitute extra applesauce for the yogurt. Let me know how it works out if you decide to try it.

      Reply

  37. I am thrilled you added this! It will be a special treat for my family! Thank you for taking the time to pin it.

    Reply

  38. Hi! This bread is baking in my oven as I type! I’m so excited to try it! Although, I’m still rather inexperienced with cooking and I was wondering if I take the bread out of the pan after the bread has cooled and the glaze sets up?

    Thanks! (It smells amazing in my house!! :D)

    Reply

  39. Wow this recipe is amazing!! I adapted it slightly to take out the white sugar but adding a mashed banana and 1/2 honey. I made the glaze but like another poster, it sort of just became sweet applesauce and I quit on it before I used up all the powdered sugar in the house 🙂 But even with out the glaze, they were perfect and sweet. Light but dense, almost like a crumb cake. Thank you so much for posting this. I’m so glad I stumbled across it on pinterest. Looking forward to seeing more of your recipes!

    Reply

  40. Wow this recipe is amazing!! I adapted it slightly to take out the white sugar by adding a mashed banana and 1/2 cup honey. I also used coconut oil rather than vegetable. I made the glaze but like another poster, it sort of just became sweet applesauce and I quit on it before I used up all the powdered sugar in the house 🙂 But even with out the glaze, they were perfect and sweet. Light but dense, almost like a crumb cake. Thank you so much for posting this. I’m so glad I stumbled across it on pinterest. Looking forward to seeing more of your recipes!

    Reply

  41. Hi… I just made this quick bread. I followed the directions to the very tee. Bread came out good.
    I wouldn’t make it if I was trying to impress but it is just OK for an occasional quick bread as an occasional substitute for banana bread.
    Family thought it was just so so.

    Reply

  42. I made these into little muffins & they were so delicious. I added some more spice to the batter (nutmeg & a pinch of clove) & some cinnamon in the glaze. They were like apple cider muffins! Btw 18 minutes, rotating halfway was the perfect amount of time. Thank you!

    Reply

  43. Found this recipe through Pinterest and just made this today, and it was amazing. I made homemade applesauce yesterday and wanted to make this with it. Oh wow! Thank you for sharing this.

    Reply

  45. I am absolutely in love with this recipe. I would not change one bit of it. My Mum and husband were absolutely crazy about it too. It was sooo moist and flavorful. Thumbs up from Egypt! 🙂

    Reply

  46. I have boys who are allergic to eggs and soy. I made this bread with Ener-G Egg Replacer and coconut oil – it turned out great! I also used vanilla yogurt because I did not have Greek. Thank you for this recipe. I’m so glad I could adapt it for my family.

    Reply

  48. I loved this recipe it was the best bread ever!! I am super picky and I thought it was amazing. my best friend and coach both loved it too, everyone asked for the recipe and to make it again! although I used 1 and 1/2 mashed bananas (to replace the eggs) and instead of the glaze I mixed 2/3 cup of sugar and 2 tablespoons of cinnamon together and put it on top!!!

    Reply

  49. Hi!! This looks delicious and I can’t wait to try it!! Yum!! I am slightly confused though. Where does it explain that two pans should be used? I have only read instructions for one pan and one loaf. Am I missing something. lol help 😀

    Reply

    • Hi Belinda, I see why you are confused – when I first made this recipe a while ago, I made it in two loaf pans. After making it a few more times, I decided I liked it better in one loaf pan so I revised the recipe. The two loaves where fairly thin, and when I made it in one pan it was more of a standard size. Does that make sense? Thanks for your question and hope you enjoy!

      Reply

      • This really is a shame. The mix for one tin is too much, it does not bake in the time stated at the temperature stated. It either burns at the edges or the middle doesn’t cook (see some other comments). Fine for a knowledgeable cook to adjust (lower temp, cover with foil, keep on cooking) but so sad that it hasn’t been properly revised. I almost used 2 tins as the quantity was so large, but decided to trust the recipe. Perhaps I should have gone with instinct.
        Mine has just come out of the oven, after 1 hour and 20 minutes! I reduced the temperature after 45 mins and covered it with foil. It smells wonderful but seems very dense which I don’t mind at all. Though I have my fingers crossed it isn’t too sweet which, sadly, too many American recipes are.

        Reply

        • Hi Mel, I appreciate your feedback. I have retested and revised this recipe. I think there are a few variables – the moisture in the applesauce, the differences in the size of baking tins, and even flour types. And I do agree that we like things on the sweeter side – just a personal preference thing! Hope you have a wonderful day.

          Reply

          • Just tasted the cake (cake rather than bread here in the UK) and it is absolutely lovely. So, despite the extra cooking time etc, it is a definite make-again cake for me. Not too sweet either (I use purée apple, no extra sweetener). Oh, and I didn’t bother with the glaze as I prefer my cakes naked!
            Thank you.

    • I had the same problem with noticing it should be baked in two. Baking it in one loaf pan now for longer, but I will know for next time. Thanks for the recipe!

      Reply

  50. I love this recipe & make it all the time but when I couldn’t find my recipe I found that you’ve changed it here. Will you link the old 2 loaves recipe for those of us in LOVE with the original. Thank you!

    Reply

  52. Could there be a good sub for greek yogurt? My son has a dairy allergy and I car usually find a sub for stuff but hard to for that!

    Reply

    • One thing I have heard that people can substitute for this yogurt is yogurt made with coconut milk. I’m not sure how easy this is to find though. I wish I could be more helpful!

      Reply

    • I’m not a food safety expert, but I do not think it does. I left mine out at room temperature for a few days and it was fine. Thanks for your question!

      Reply

  55. OMG, just made this and it is soooo good. have to admit I cut it when still pretty warm but it was so darn good looking could not wait. I used homemade applesauce, not too sweet, sour cream as did not have yogurt in the house and a little more confect sugar in glaze and it turned out great. will share with neighbors, but only a small part of the loaf!! thanks for the recipe.
    Geri

    Reply

  56. sorry lady. I will never bake this bread ever again! Cause, I can’t stop eating it. I ate half a loaf to myself. 1/4 for breakfast 1/4 for lunch, and nothing else to go with it. It is very filling as well. I would love to add walnuts and raisins. However, there happens to be 3/4 cup oil in the mix. Which wouldn’t be bad if I ate a small piece. I would like to make it with less oil. Then fatten it back up to a French toast.

    Reply

  57. Followed recipe to a t and when I tried to remove bread from pan middle fell out and inside still wet. Did I not
    Let it cool long enough or what? Thank you

    Reply

    • It sounds like it may not have cooled long enough or maybe the pan was not greased quite enough? Sorry you had trouble with this one Amanda – I know how that feels!

      Reply

  58. This sounds amazing! I always keep Greek vanilla yogurt on hand for the kiddos. Do you think I could switch that out for the plain yogurt? And since it’s sweeter I could cut the sugar to 3/4 cups? Thoughts?

    Reply

    • Hi Kayla, I would guess around 30-35 minutes. Just make sure they are done by inserting a toothpick into the center. If it comes out without any wet batter on it, you’re good!

      Reply

  60. I made this bread yesterday during blizzard. Luckily I had all the ingredients on hand. Didn’t have enough applesauce for the glaze so used about tablespoon of melted butter and a little apple juice to make the glaze. It was great! I cut the oil to 1/2 c. since it had the Greek yogurt and applesauce in it. It was deliciously moist. I believe that I would make it in two smaller bread pans next time. By the time the middle was done, the edges were very brown and crusty. So I drizzled a lot of the glaze over the edges while still in the pan and it was very good 🙂

    Reply

    • Hi Brenda, thanks so much for your comment. I’m glad you enjoyed the bread! Stay cozy and warm! Spring is just around the corner…

      Reply

    • I’m not sure but I think those might stand out more and not soften as much as old fashioned oats. Thanks for your question, Samantha!

      Reply

      • I found a website that suggested letting the batter sit to let the oats soak. It turned out alright, but the oats did seem to stand out a bit more than the old fashioned oats would have. My 7-year-old didn’t care for it, so I took it to work and my co-workers gobbled it up!

        Reply

  62. this was absolutely delicious!! thank you for sharing this recipe! i made my own apple sauce for this recipe:) but this was really good, thank you

    Reply

  63. Julie,
    I just finished these lovely apple bread. We’re going to enjoy it for Mother’s day. The results are stunning! I added some pecan and coconut to the batter. I love, love the idea of the apple glaze.
    Thank you for sharing the recipe!

    Reply

  64. I just took this out of the oven and it is picture perfect, although I don’t do pictures. I had to bake it a little longer but my pan was probably not the same size. I hope I am supposed to let it cool for 10 minutes and take the loaf out. That is what i do with other quick breads so I hope it works. Applesauce in the glaze is brilliant. Thanks.

    Reply

  66. I made this and actually reduced the sugar by 1/4 cup and I added cinnamon to the glaze and walnuts to the batter. I also used unsweetened applesauce. The bread was VERY moist and delicious and I didn’t miss the added sugar at all. It was so sweet that I’m considering reducing the oil just slightly and see how it turns out. That way I can eat a huge chunk with some milk for breakfast and not feel too guilty 😉

    Reply

  68. I made this today and my house smelled Amazing while it was baking! And it tastes as good as it smells…I agree with another comment about it being light but dense. I cut the cinnamon by a half tsp, just based on personal preference. I will be adding this into my banana chocolate chip and pumpkin bread rotation. Thanks so much!

    Reply

  69. If I use chunky applesauce from the store, do you I use it in the glaze, or do I use non-chunky applesauce? Thanks!

    Reply

    • Hi Jessica, the applesauce I used was homemade and was definitely on the thicker side, and it worked out great for the glaze. If you feel like the applesauce you have is too chunky for the glaze, you could run it through a food processor or blender, or use regular applesauce. I just really like the way the chunkier applesauce comes through in the bread. Let me know what you think if you try it!

      Reply

      • Thanks! I once tried to make applesauce and it was a disaster. I’ll probably try again someday. Just because it didn’t work out once doesn’t mean I should give up! My mother-in-law makes and it and it’s really good…much fresher and not artificial tasting like store bought.

        Reply

  70. This recipe sounds delicious and I can’t wait to try it. My problem is that the directions did not appear on my computer. I tried pulling it up several times and every time only the ingredients were listed. Please help!
    Thanks.

    Reply

    • I think you could use regular plain yogurt, though your batter might be slightly thinner due to the difference in the consistencies of the yogurt. But it really may not make a big difference in the end. Let me know how you like it if you try it!

      Reply

  72. Really want to try this bread! I just wondered if you need the 1 cup of sugar in the bread if you use “The Pioneer Woman’s recipe for Homemade Applesauce, since there is 1/2 cup of brown sugar in her recipe, plus 1 cup apple juice? Just don’t want to use too much sugar and ruin the bread! ! Or just make the applesauce unsweetened? HELP!! Thankyou!

    Reply

    • Hi Janet, I think the amount of sugar you use will depend on how tart your apples are, and your own personal preferences. Feel free to taste as you go and adjust as needed. Sometimes I like to start with the least amount of sugar I feel it may need, and adjust as needed the next time I make it.

      Reply

  73. This was delicious! Moist and dense. I made 4 mini loaves with homemade applesauce from the recipe. I will make this again!

    Reply

  74. I made this for my Women’s Bible Study group. I followed the recipe for one loaf, but then did a gluten-free version for those who can’t have gluten. (I used Bob’s Red Mill gluten-free oats and Bob’s Red Mill Gluten-Free 1 to 1 Baking Flour.) Both were delicious, and the ladies who are gluten-free really enjoyed having something tasty they could eat. Thank you for sharing this wonderful recipe! I look forward to making it again.

    Reply

  75. Yum! Made this today. I used quick oats which worked fine. I subbed 1/2 of the all purpose flour with whole wheat. I subbed 1 cup of the sugar for 1/2 cup of honey. I subbed coconut oil for vegetable oil. Tastes great – very moist. The glaze made up for the sweetness of cutting the sugar down in the bread. Next time I’d use homemade apple sauce as recommended or apple pieces – it could use more of an apple punch than what you get from jarred sauce. Great recipe – thank you for sharing – will make again.

    Reply

  78. Super yummy!!! We made this today and everyone loved it! Although, I did omit all of the sugar in the bread and it was still sweet with the applesauce in it. And of course I still used the glaze topping! Thanks!!! We will def make it again.

    Reply

  79. Just finished baking this. Smells delicious in the kitchen! Does this need to be stored in an airtight container and/or refrigerated?
    Gia

    Reply

  80. Delicious!!
    Cannot wait to have another slice tomorrow. Took this to a friends for lunch and we all approved including the kids!
    Thanks!

    Reply

  83. I have become completely addicted to this bread since the first time I tried it. I was sold even just looking at the name and picture. The only thing I didn’t like was that it was a very fattening “desert”. I’m horrified by the amount of oil used in this recipe. We’re adding about 165g (!!!!!) of fat.

    Then I thought that it’s already made with applesauce, and applesauce is a very good fat substitute in baking. I now use not even 1 tablespoon of oil, and fill the rest of the 3/4 cup with applesauce, in addition to the other cup of it.

    Adjusting the amount of glaze, what I’m left with is either a rather healthy low fat desert or a nutritious totally healthy delicious moist breakfast bread. Thank you so much for making me discover this!

    Reply

  85. thank you for the recipe, Julie! I just finished glazing the bread and letting it sit now. I used 1/2 cup of oil and used a little more than 3/4 cup of white sugar. When I first took out the loaf, it looked slightly gray. Now it’s turned into a nice light brown color.

    Reply

  86. Would love to make the Apple Cinnamon bread but need to make some changes as I am dairy free. What could I use in place of the yogurt? Looking forward to trying this, thanks foe the great healthy recipe.

    Reply

  87. Just made this recipe with a couple modifications — used half “white whole wheat” & half AP flour and swapped sour cream for yogurt & 1/4 tsp more vanilla. Baked with some oats sprinkled on top as I may not glaze it. Of note, I used one loaf pan & it made a large cake that took over an hour to bake. Looks good, smells great!

    Reply

  88. This was so good! We didn’t even add the glaze but it doesn’t need it. It’s moist and sweet without being too sweet. Perfect!

    Reply

  89. Really delicious loaf! I omitted the glaze because I’m not a huge applesauce fan but the bread was delicious, my family loved it!

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  90. Baked for :60. Massive loaf looks Amazing!!!! Can’t cut into it yet to taste but am absolutely drooling to. Will check back with the Flavor Update.

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  91. I made the Glazed Apple Cinnamon Oatmeal bread and thought it looked like too much batter for 1 loaf pan. I went ahead and put it all in one pan but then had to bake it an hour and a half. Absolutely no way 45-48 min, would have been anywhere near long enough. I think it should have been in 2 loaf pans or a bunt pan. The flavor was good but it was very heavy and dense. Not sure I will make it again,

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  92. To echo other comments, bake time ended up about 75 minutes, probably because the loaves are quite large. It’s super super easy to make. The texture is nice and its not too sweet. But the flavor is so mild it’s borderline bland. It’s fine and there’s something to be said for simplicity, but… its definitely not exciting. I was hoping to take it to a morning party tomorrow but it’s too bland. The glaze was overwhelmingly sweet but also kind of flavorless because it’s basically sugar mixed with sugar.
    Overall. I was disappointed, but I might try it again with some changes to hopefully add more flavor: maybe with apple chunks in it, some fresh ground cardamom, a cream cheese glaze?

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  93. My family loved this recipe. I decided to go with the basic powdered sugar glaze on top, but I’m sure the other one was good, too. I may use it the next time. It is very good!

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  95. Your Oatmeal Bread recipe caught my attention and decided to try it. I did make a few modifications:
    1) used coconut oil instead.
    2) used homemade applesauce.
    3) used 1 C regular flour and 1 C white wheat flour
    4) decided to skip the glaze after tasting the batter to know that there was enough sugar.
    5) greased the loaf pan with Crisco and dusted it with flour. The flour part is just out of habit.

    It turned out really nice. Very tasty. Thank you for sharing the recipe

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  96. I just made the Glazed Apple Cinnamon Oatmeal Bread last night and it was SO easy and so tasty that I will be making it regularly. Thank you for the wonderful recipe.

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  100. I tried this recipe, it tasted great, mine was a little dry. I thought it would be moist with the applesauce. Good over all, love the sauce over the top.

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    • I would definitely need to test it out in a 9 by 13 – I think you would need to double the recipe, but not sure on the baking time. Let me know how it goes if you try it!

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  102. So I’m confused.. because the bread has now been in the oven for 1 hour and not ready yet still..I’m reading some of the posts and someone mentioned do you use two baking pans or to glass however in your instructions you don’t mention to use two pans can you confirm this thank you so much

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    • Hi Renee! I used a 9.25 by 5.25 by 2.75 inch metal nonstick loaf pan. Keep it in until a toothpick comes out clean – there are a few variables… consistency of the applesauce and oven temps used will affect baking time.

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  103. Wonderful, love it! For a second I thought of eating the batter raw – the cinnamon just smelled sooo good.. 🙂
    Thank you for helping me survive the exam period. 🙂
    Greetings from Brno,
    I.

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  104. Made this today. I doubled the recipe thinking I had enough yogurt, but didn’t. So I used half yogurt and half sour cream. The bread came out delicious and moist. Definitely on my “repeat” list!

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  105. This recipe is very good. I followed it exactly the first time but the second time I adjusted some of the amounts. I used 3/4 cup sugar and added finely chopped apple. I also added 2 tablespoons of cinnamon rather than the 2 teaspoons as I felt that it could hardly be tasted. The 2 tbsp gives it a wonderful cinnamony taste. It’s personal preference of course. I find cinnamon to be under used in many recipes. This is a wonderfully moist and tender recipe so don’t be afraid to play around with it! Thank you for sharing it!

    ★★★★

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  106. Easy to make and very yummy!!!! I didn’t mix the wet ingredients separately. I just put it in the dry ingredient bowl and mixed it together. The bread turned out fine.

    ★★★★★

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  107. We love this recipe and I get lots of compliments when I take it to a potluck! It’s so easy to make, too! To die for when I use my chunky homemade applesauce, but unsweetened store-bought will do in a pinch.

    ★★★★★

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  108. I absolutely cant wait to try this recipe. do you have any suggestions nondairy ingredients i could substitute for yoghurt? I want to make sure its still moist! thanks.

    Reply

    • I think apple butter would be sweeter and have a little less moisture than the applesauce, so I can’t be sure that would work without trying it first.

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  110. Hi! Could you tell me how I can make this recipe without using yogurt?
    Like, a dairy free version?

    The yogurt is just a substitute to add more protein anyway, right? Is there an original version you could send me? Thanks.

    Reply

    • Hi, sorry but I haven’t tested this recipe without the yogurt – it does add moisture. I’m not sure how easy it is to find, but I know there is yogurt made from coconut milk that could be substituted. Hope this helps!

      Reply

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