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?
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.
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!
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?
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Glazed Apple Cinnamon Oatmeal Bread
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf 1x
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
- 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.
- In a large bowl, mix by hand flour, oats, salt, cinnamon, and baking powder. Set aside.
- In another bowl, mix sugar, oil, eggs, yogurt, applesauce, and vanilla, then stir into dry ingredients by hand until just combined.
- Scoop the batter into the loaf pan and bake for 45-48 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and whisk together the powdered sugar and applesauce for the glaze.
- 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 slice
- Calories: 359
- Sugar: 30g
- Sodium: 142mg
- Fat: 15g
- Saturated Fat: 1.4g
- Unsaturated Fat: 13g
- Trans Fat: 0.3g
- Carbohydrates: 52g
- Fiber: 1.7g
- Protein: 5g
- Cholesterol: 32mg
I hope you have a happy Fourth of July! If you need a few menu planning ideas, here are a couple of my favorites:
Sweet and Spicy BBQ Baked Beans
Easy Creamy Vanilla Pudding Fruit Dip
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 ;).
Julie says
I bet your eyebrows always look perfect Min! Hope you are enjoying your trip! Loving all the IG pics!
sheila says
Mm yummyyummyeila
Brandee Lukas says
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???
Julie says
I just leave it on the counter in an airtight container. No need to refrigerate. So glad you like it!
Lisa says
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.
Julie says
Thanks for the tips Lisa – good to know!
Liv says
How long will this keep for?
Consuelo - Honey & Figs says
This bread looks wonderfully moist, and I love that both applesauce and oatmeal are involved! What a nice healthier treat! 😉
Karan says
Healthy with all that oil????
Susanne says
I used olive oil and stevia instead of sugar
Marie says
Healthier than butter! 😊
Ilona @ Ilona's Passion says
What a perfect bread! Yummy! Happy 4th of July to you and your family.
Julie says
Thank you, and same to you Ilona!
Shiran @ Pretty. Simple. Sweet. says
This bread looks lovely Julie! I also adore glazes on breads, it’s the best part!
Lindsay @ The Local Taste says
These look so yummy! Even on the screen this looks so moist and delicious. It’s funny how even when we are adults getting moms approval means so much!
Julie says
Thanks Lindsay!
Elle says
Can I just use pain yogurt instead of Greek?
Julie says
Yes that should be fine!
Amber says
Hello this recipe looks delicious I am in the midst of making it but you’re baking time is way off so far it’s been baking now for an additional 12 minutes longer than your specified time
Julie says
Thank you for your feedback Amber!
Dianne says
Whew. Happy to read your comment.
I’m still baking mine too. 25 minutes over.
Dianne says
I added pecans. Wonder if that made a difference in cooking time? Anyways, thank you, it’s delicious!
Yvonne says
Has anyone tried making this gluten free? I love some flour but my sister in law is gluten free. Would love to make for a family gathering.
Dee H says
Hi Yvonne. I have made this using Bob’s Red Mill Gluten Free Old Fashioned Oats and Bob’s Red Mill Gluten Free 1 to 1 Baking Flour, and Mott’s Applesauce (Natural). I am not on a gluten free diet, but made it this way for women in my Bible study group who are. They loved it! I also made just a regular loaf, and I really couldn’t tell a difference in taste. I hope this helps you.
Julie says
Thank you Dee!
Becky says
Excellent! Made ours gluten free using Cup for Cup, and family loved it 🙂
★★★★★
Julie says
Thank you Becky!
Michelle says
Yes- I just made it tonight! It looks great. Just need the glaze to set. I use Namaste Perfect Flour Blend instead of regular all purpose flour and i have never had an issue!
dina says
a sweet ending to a nice meal! the glaze does look great.
Julie says
Thank you Dina. The glaze is my favorite part!
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
jenna says
Hello,
Is there a way to substitute the sugar in this recipe?
Thanks!
Julie says
Hi Jenna, I haven’t tried making it with any kind of sugar substitute so I’m really not sure how it would turn out. Let me know how it goes if you try it with any substitutions.
Angela says
I use honey in most of my cakes instead of sugar..
Julie says
Good to know, I’ll have to try that.
Heidi says
Angela, how much honey did you use?
Thanks
Heidi
Susanne says
I used stevia. Same ratio as regular granulated sugar.
Christine says
This looks way too good. Have you tried making this into muffins with success?
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!
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
Lisa says
Hi. I am going to make this today and was wondering if I shoukd use sweetened or unsweetened applesauce. Thanks!
Julie says
Hi Lisa, go ahead and use sweetened if you have it. Hope you enjoy!
Lauren says
Looks delicious! Would two non stick 9.25″ x 5.25″ pans work instead of two glass pans? Thank you!
Julie says
Yes those should be fine. Enjoy!
Alyssa @ Piece of Home says
This looks so yummy! Thanks for sharing! I am so into apples right now it’s crazy! This looks mouthwatering! I am going to feature this on my blog tomorrow 🙂
Julie says
Thanks so much Alyssa!
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!
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 (=
Julie says
Yay! So glad you could make substitutions that worked for you. Thanks for sharing!
Ingrid says
Was looking for yogurt substitution since I have a dairy allergy. Thanks.
Cassandra says
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.
Julie says
Thank you for your help, Cassandra.
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!
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
Julie says
So good to know! I’m so happy it worked out with the gluten free flour for you.
Karen says
What would work in place of yogurt? We are allergic!
Julie says
Sorry Karen, I’m not really sure of a nondairy substitution for the yogurt. I think it would be dry if you left it out, so you would need to increase the amount of oil, but I’m just not sure how much without trying it myself.
Ashley Flores says
If we’re simply lactose intolerant, could I use lactose free sour cream instead of yogurt? I’ve yet to find a lactose free greek yogurt.
Julie says
Sure
Amber says
Another lady said she just doubled the applesauce and it turned out great.
Emma says
A commenter above said they replaced the yogurt with more applesauce and it turned out fine!
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!
Julie says
I’m so glad you like this bread. Always nice when you get the chance to make the things you pin right? Merry Christmas to you!
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
Julie says
Hope you all enjoyed and had a wonderful Christmas!
Elizabeth says
I’ve made this twice already! It’s probably my favorite bread recipe there is. Kudos to you! x
Julie says
Yay that’s awesome. I’m so glad it worked out for you!
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
Julie says
Thanks for letting me know Ellen.
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.
Julie says
Good for you for jumping in and I’m glad you enjoyed the process. Hope you love it!
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!
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.
Julie says
Very glad to hear that you enjoyed this recipe Lisa. Three mini loaves sound like a good idea.
Jolie says
Just made them and loved them- Thanks for all of your lovely recipes
Julie says
I’m so glad Jolie!
Lynnlie says
This looks amazing!! And healthy! Any idea the calories/nutritional values?
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!
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
I’m going to try it with whole wheat flour soon. So glad you like it!
Brigitte says
Is there any way to cut the sugar in the recipe?
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!
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!
Holly says
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!”.
Julie says
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!
Amy Thomas says
Can I use quick oats?
Julie says
Yes you can Amy!
Kim says
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!
Julie says
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.
Tahirah says
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?
Julie says
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!
Amy says
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 🙂
Julie says
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.
Barb says
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
Julie says
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.
Mary Anne says
I am thrilled you added this! It will be a special treat for my family! Thank you for taking the time to pin it.
Julie says
You are welcome Mary Anne! Enjoy!
Holli says
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)
Katie says
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!
Katie says
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!
Julie says
Sounds great Katie!
Angie says
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.
Lindsey says
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!
Julie says
Thanks so much Lindsey! Love that you made them your own.
Shanna says
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.
Julie says
Shanna, that’s so great! Glad you loved it.
Jen says
What type of apples do you recommend for the applesauVery?
Julie says
I like the tartness that comes from Granny Smith, but any are really fine.
Sara Othman says
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! 🙂
Julie says
Sara, thank you so much! So glad your family enjoyed it.
Jennifer says
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.
Julie says
I’m happy it worked out for you!
Gina says
I made this bread and our kids went crazy for it! I also loved that it made the house smell amazing! I posted a link to your recipe on my blog as well! http://tastequests.com/2015/09/glazed-apple-cinnamon-oatmeal-bread/
🙂
Julie says
Gina that’s great! Thanks so much for sharing!
ashaley says
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!!!
Julie says
That is high praise! Love that you made your own variation too.
Belinda says
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 😀
Julie says
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!
Mel says
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.
Julie says
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.
Mel says
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.
Kristi says
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!
zenda says
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!
Julie says
Oh dear, sorry about that Zenda. I will see if I can recover the old one and let you know!
Renee says
I have this in the oven now!! Smells super great! I added just a pinch of nutmeg and cardamom. Thank you for the recipe!!
Julie says
Hope you enjoy Renee! Happy Fall!
Lindsey says
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!
Julie says
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!
Karin says
Do you think these would work in mini load pans?
Julie says
Yes, it should work just fine. I would start checking for doneness with a toothpick into the center around 35-40 minutes.
Collia says
Since this bread has applesauce in the glaze, does it need to be kept refrigerated?
Julie says
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!
Geri says
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
Julie says
Thanks Geri. I think the homemade applesauce really makes it so good! Glad you love it too.
Rebecca says
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.
Brenda says
I cut the oil to 1/2 c. and it was fine
Amanda says
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
Julie says
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!
Christina says
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?
kayla says
Any guesses on baking time if you make 3 mini loaves instead?
Julie says
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!
Brenda says
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 🙂
Julie says
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…
Samantha says
Just wondering if I could make this with steel cut oats? Thanks!
Julie says
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!
Samantha says
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!
linnea says
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
Rocio says
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!
Julie says
Sounds wonderful! You are very welcome!
Lisa says
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.
Julie says
You are so welcome Lisa. Glad you love it!
Meagan Strong says
Wow! This bread was amazing! We absolutely loved it!
Anna says
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 😉
Julie says
Wonderful Anna! I like that you made it your own.
Valentina says
When u say 350 degrees, is it in fahrenheit or celsius
Julie says
Hello Valentina, thank you for your question. It is 350 degrees fahrenheit.
Melody says
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!
Jessica says
If I use chunky applesauce from the store, do you I use it in the glaze, or do I use non-chunky applesauce? Thanks!
Julie says
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!
Jessica says
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.
Julie says
My mom really loves this recipe: http://thepioneerwoman.com/cooking/homemade-applesauce/
She has an apple tree and so she makes it each year and shares with me. It really is such a treat!
Jessica says
Yum, that looks very good…I’d love to give that one a try. I think we used pink lady apples (which I thnk are very sweet) and might have cooked it too long. It just didn’t taste very good and the consistency was weird. I’ll have to save the recipe. Thanks again!
Brenda says
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.
Julie says
Brenda, I just emailed you the recipe. Hope that helps!
Kelly says
Does it have to be Greek yogurt? If not, what other yogurt would you recommend?
Julie says
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!
Janet says
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!
Julie says
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.
Barb says
This was delicious! Moist and dense. I made 4 mini loaves with homemade applesauce from the recipe. I will make this again!
Dee says
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.
Julie says
Wonderful Dee, thank you!
Jill says
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.
Julie says
Thank you Jill, I appreciate the feedback.
Melanie says
Do you think an egg substitute like flax and water would work in this recipe?
Julie says
I’m not sure how that would work. Let me know what you think if you decide to try it.
Jerri says
What a yummy looking treat! And it looks so moist!
Laura says
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.
Gia says
Just finished baking this. Smells delicious in the kitchen! Does this need to be stored in an airtight container and/or refrigerated?
Gia
Julie says
Sorry just getting to your question – no, this bread is fine at room temperature. But I would keep it in an airtight container.
Lorna Blanchard says
Delicious!!
Cannot wait to have another slice tomorrow. Took this to a friends for lunch and we all approved including the kids!
Thanks!
Julie says
So glad you all enjoyed Lorna! Thanks for taking the time to leave me a note. Have a wonderful week!
Valérie says
Yummy, I know what I am going to cook this week-end! Thanks for the nice recipe 🙂
Jen says
Do I have to mix by hand or can I use food processor?
Julie says
I have not tried a food processor. I think mixing by hand helps keep the bread soft and tender.
Marc says
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!
Julie says
Thanks for sharing your version, and I’m glad you enjoy it!
Vivian Griggs says
Has anyone tried this recipe at altitude?
Katrina says
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.
Julie says
You are welcome Katrina!
Lindsay says
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.
Julie says
I’m not the best at dairy free baking but I have heard of people using a yogurt made from coconut milk. Have you seen that?
Lisa F says
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!
Susan says
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!
Kylie says
Really delicious loaf! I omitted the glaze because I’m not a huge applesauce fan but the bread was delicious, my family loved it!
Julie says
So happy to hear it was a hit Kylie!
Abby Lisk says
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.
Julie says
Thanks Abby, hope you enjoyed!
Carolyn says
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,
Megan says
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?
Vickie Johnson says
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!
Lori says
What is the calorie count?
arden kuhn says
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
Julie says
So glad you enjoyed! Thank you for letting me know.
Susanne says
I made homemade applesauce too 🙂
Nanette says
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.
Julie says
Nanette, so glad you enjoyed this recipe. Thanks for saying hello!
Laura Burton says
Hello! I love your site and this recipe! I included it in a round-up for kid-friendly fall recipes! 🙂 You can see it here: http://momenvy.co/2017/08/kid-friendly-fall-recipes.html
Julie says
Thanks so much Laura, can’t wait to check it out!
Cori says
Any tips for baking this at high altitude??
Julie says
Sorry, I haven’t tried this recipe at high altitude so I’m not sure…
Stacy says
I added figs and substituted 1/2 the flour for whole wheat. Its SO good!
Julie says
Sounds delicious, Stacy!
Christine higgins says
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.
Julie says
Thank you for letting me know how it turned out for you Christine. Happy fall!
Bonita says
Can this be made in a cake pan or a 9 x 13 pan? I have a breakfast potluck for a large group. Thanks
Julie says
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!
Renee says
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
Julie says
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.
Iva says
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.
Julie says
So glad you enjoyed, and best of luck with your exams!
Denise says
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!
Julie says
So glad it worked out! Thanks Denise!
Wendy says
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!
★★★★
Julie says
I’ll try more cinnamon next time – great tip! Thanks so much for the feedback, Wendy.
Rita Braddock says
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.
★★★★★
Julie says
Good to know! Thank you, Rita.
Rebecca says
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.
★★★★★
Yves says
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.
Debbie says
I was wondering if you could substitute Apple butter for applesauce.
Julie says
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.
Taylor says
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.
Julie says
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!
Suzanne says
This looks so good! What a great one to make for a friend!
Vanessa says
Thanks for sharing! Does it keep long?
Julie says
It should keep well for 3-4 days.
Stephanie says
I have no idea how you made this with baking it for 45-48 min. Mine has been in for an hour and 15 min and still very much not done. Does this make two loaves! It says it’s for one but my loaf is way bigger than your pics and is taking a lot longer! Thanks. And I did use the 1X recipe. Not the double.
Erica says
This is a great basic recipe that you could play with. I always try a recipe as is first then I adjust to my liking. This time I added coconut, ground flax seed, dark chocolate, brown sugar(less because I found the first time was too sweet) and protein powder. I also make these into muffins and don’t do the glaze.
Thanks for such a great recipe.
★★★★
Suzanne says
This looks delicious, thank you sharing!
Radwa says
Nice and healthy bread recipe. I will try it for sure.
Devon says
This was really delicious! I added a teaspoon of ground ginger as well and it was beautiful. Took about 10 minutes longer than stated, but was just lovely.
★★★★