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
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
This bread is ridiculously soft and moist, and is bursting with apple flavor. No mixer required!
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
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…