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.
PrintGlazed Apple Cinnamon Oatmeal Bread
This bread is ridiculously soft and moist, and is bursting with apple flavor. No mixer required!
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
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
Just wondering if I could make this with steel cut oats? Thanks!
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!
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!
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
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!
Sounds wonderful! You are very welcome!
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.
You are so welcome Lisa. Glad you love it!
Wow! This bread was amazing! We absolutely loved it!
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 😉
Wonderful Anna! I like that you made it your own.
When u say 350 degrees, is it in fahrenheit or celsius
Hello Valentina, thank you for your question. It is 350 degrees fahrenheit.
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!
If I use chunky applesauce from the store, do you I use it in the glaze, or do I use non-chunky applesauce? Thanks!
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!
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.
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!
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!
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.
Brenda, I just emailed you the recipe. Hope that helps!
Does it have to be Greek yogurt? If not, what other yogurt would you recommend?
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!
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!
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.
This was delicious! Moist and dense. I made 4 mini loaves with homemade applesauce from the recipe. I will make this again!
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.
Wonderful Dee, thank you!
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.
Thank you Jill, I appreciate the feedback.
Do you think an egg substitute like flax and water would work in this recipe?
I’m not sure how that would work. Let me know what you think if you decide to try it.
What a yummy looking treat! And it looks so moist!
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.
Just finished baking this. Smells delicious in the kitchen! Does this need to be stored in an airtight container and/or refrigerated?
Gia
Sorry just getting to your question – no, this bread is fine at room temperature. But I would keep it in an airtight container.
Delicious!!
Cannot wait to have another slice tomorrow. Took this to a friends for lunch and we all approved including the kids!
Thanks!
So glad you all enjoyed Lorna! Thanks for taking the time to leave me a note. Have a wonderful week!
Yummy, I know what I am going to cook this week-end! Thanks for the nice recipe 🙂
Do I have to mix by hand or can I use food processor?
I have not tried a food processor. I think mixing by hand helps keep the bread soft and tender.
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!
Thanks for sharing your version, and I’m glad you enjoy it!
Has anyone tried this recipe at altitude?
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.
You are welcome Katrina!
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.
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?
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!
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!
Really delicious loaf! I omitted the glaze because I’m not a huge applesauce fan but the bread was delicious, my family loved it!
So happy to hear it was a hit Kylie!
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.
Thanks Abby, hope you enjoyed!