Healthy Flourless Fresh Apple Bread made without sacrificing flavor or texture. No flour needed, sweetened with honey, and loaded with fresh apples, it’s quick to make and tastes so great!
So many of you have fallen in love with my Healthy 5-Ingredient Flourless Banana Bread, Healthy Flourless Pumpkin Bread and 4-Ingredient Flourless Chocolate Chip Banana Bread recipes with several requests for a flourless apple bread version soooo…your requests are my command! 🙂
This recipe will have you stocking up on apples and baking a loaf every chance you get. It’s delicious, healthy and super easy to make.
You’d seriously never believe it doesn’t have flour, oil, butter or granulated sugar in it. Just fresh apples, oats, honey, eggs, vanilla, baking soda and cinnamon. All ingredients you probably have on hand most of the time.
Feel free to use your favorite apple. I love using Honeycrisp, Braeburn or Granny Smith.
Just like my other flourless bread recipes, the batter for this bread is mixed in the blender. The blender is a must because the oats need to be well blended with all of the other ingredients to get that great bread texture once baked.
Just core and slice the apples (no need to peel unless you want or need to) and put them in the blender with all of the other ingredients. Blend until the oats and apples are well ground and the batter is easy to pour into the loaf pan.
Once baked, you’ll have a moist, tender loaf of apple bread that’s perfectly sweetened from the apple and honey and spiced just right from the cinnamon. The flavor and texture is so comforting and leaves you feeling great!
A big slice of this fresh apple bread with a spread of peanut butter and drizzle of honey is one of my favorite ways to start the day. It fills me up and gives me the energy I need to get the kids to school, workout and tackle my morning to-do list.
It’s also one of our favorite afternoon snacks that keeps us satisfied until dinner.
Each time I enjoy a slice of this bread, I’m truly amazed how tender and tasty it is given how healthy it is. It more than satisfies my bread cravings.
I love it so much and I’m sure you will too. Enjoy!
xoxo,
Healthy Flourless Fresh Apple Bread
- Prep Time: 5 mins
- Cook Time: 35 mins
- Total Time: 40 mins
- Yield: 10
- Category: Breakfast
Description
Healthy Flourless Fresh Apple Bread made without sacrificing flavor or texture. No flour needed, sweetened with honey, and loaded with fresh apples, it’s quick to make and tastes so great!
Ingredients
- 3 medium apples (about 1.25 pounds)
- 1/4 cup honey
- 2 cups old-fashioned or quick-cooking oats
- 2 large eggs
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 350°F. Lightly grease 9×5-inch loaf pan with non-stick cooking spray and set aside.
- Core and slice the apples. No need to peel unless you want or need to.
- Add all ingredients to a powerful blender and blend until smooth and well combined. Try not to over-blend the batter as this will cause the oats to warm and start cooking into oatmeal which will hinder the loaf from baking with a bread-like texture.
- Pour batter into prepared loaf pan. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- If the loaf starts to brown more on top before the center is done, tint it with foil until baked all the way through.
- Let loaf cool completely in loaf pan. Store bread in an airtight container in the refrigerator.
Notes
Use your favorite apple. I love using Honeycrisp, Braeburn or Granny Smith.
Are honey and maple syrup pretty close to interchangeable? Also, if I want more cake like (lighter) would I increase the baking soda or would I add baking powder to the recipe?
Thank You Maegan! I just found your site today because I’ve started baking more. It looks like it’s going to be a comprehensive resource!
Hi Emily! Yes, you can use honey or maple syrup. Both versions will taste great! As far as making the bread lighter, you could add an extra egg white or two which whips when it blends in the blender and will help make the bread lighter. Hope this helps and best wishes with everything you bake! Enjoy! 🙂
Why is it that one the banana bread recipe you didn’t include an egg? ???? any particular reason?
Hi Chris! The only banana bread recipe I don’t include eggs in is my 4-Ingredient Flourless Chocolate Chip Banana Bread (https://thebakermama.com/recipes/4-ingredient-flourless-chocolate-chip-banana-bread/) and that’s because the recipe I created doesn’t need it to turn out and taste great and it gives people who can’t eat eggs a banana bread recipe option. Hope this helps.
Can I use baking powder instead of baking soda?
Hi Eli! Sure, to substitute baking powder, use 4 teaspoons for every teaspoon of baking soda called for in the recipe. Enjoy!
This looks incredible and I would love to try it. My concern is over-blending it if I use quick oats (which I have on hand). Is there a big difference in texture quick vs. old-fashioned oats.
Is it really liquid-y when blended?
Kelly
Hi Kelly! I don’t think you’ll need to worry about blending the quick oats too much. You want everything to be blended together as well as possible whether using regular oats or quick oats. The batter will have some liquid to it because of the juice from the apples, but it still has enough texture to spread into the pan and to bake into a great loaf. Hope this helps. Enjoy!
How can I substitute the honey ?
Hi Cintia! You can substitute the honey with maple syrup. Enjoy!
Can some sauce be used in place of apples? If so, how much would you recommend?
I couldn’t say for sure because I’ve only tested the recipe with fresh apples.
I used no sugar added applesauce and it turned out just like the picture. Also I used sorghum instead of the sweetener with no trouble (I had it on hand and I like the flavor better than maple)
★★★★★
It turned out perfect and my husband liked it????
Easy to make and delicious. Thank you.
Love your recipes ❤️ And this one is pretty good (and healthy) !
Is there a place we can find the nutrition info (calories, fat, etc …)
Thanks.
Hi Solange! So happy you are enjoying my recipes! I don’t provide nutritional information at this time because everyone uses different brands of ingredients which often have differing nutritional values. I would recommend plugging the ingredients you use into a free online nutrition calculator like: http://www.myfitnesspal.com/recipe/calculator Hope this helps. Enjoy!
Do you know the calories in a slice?
Hi Taylor! I don’t provide nutritional information at this time because everyone uses different brands of ingredients which often have differing nutritional values. I would recommend plugging the ingredients you use into a free online nutrition calculator like: http://www.myfitnesspal.com/recipe/calculator Hope this helps. Enjoy!
2000 overall 200 per slice
What will happen if I add more apples? I like moisture but will too many apples be bad?
Hi Maria! If you’re okay with the bread being really moist rather than have a tender bread texture, you could probably add another medium apple and be just fine. You will probably have to increase the baking time as well. I would have to test it to be able to say for sure how much additional apple would work without weighing the loaf down completely.
Hi Maria,
I actually did this by accident and the bread was very wet in the middle, kind of like a bread pudding texture. Still delicious, but not what it’s supposed to be.
Same here but I weighed my apples to be accurate. Cooked over an hour and fell in the middle, mush not firm
Hey there! Can I make into muffins instead? Will timing/ingredients change at all? New to baking but I’m super excited for this!
Hi Irene! Yes, you can definitely bake the recipe into muffins. Just prepare the recipe as directed and divide the batter evenly among the muffin cups. They’ll probably bake in closer to 20-25 minutes. Enjoy!
Great recipe! Just made it but I guess my blender isn’t as strong as I thought and I had to blend it in small batches. I’m just wondering what blender do you use or recommend?
Hi Shay! We have a Ninja blender and love it so much! It’s so powerful, easy to use and easy to clean in the dishwasher. 🙂 Here’s the one we have: https://amzn.to/2HLe0eP
Could I use stevia instead of honey?
Hi Sophia! You could try replacing it with liquid stevia, but I’m not sure what amount would work best for this recipe. I know that you would use quite a bit less stevia. Certainly worth a try, but maybe research the best way to substitute honey with stevia first. Hope it turns out great for you!
Made this bread and the banana bread recipe on this site numerous times for my family. It is such a hit! I love that it’s tasty healthy and easy to make with minimal cleanup.
Thank you so much for a great recipe that is a staple in our home!
Yay! I love hearing that, Lauren! So happy you and your family enjoy these easy, healthy, tasty bread recipes. Continue to enjoy!
Can I use a food processor instead of a blender? My blender is old and on it’s last legs!
Hi Dee! Absolutely, you just want to make sure the oats are ground well with the other ingredients! Enjoy!
I used tinned apple instead of fresh and added some flax seeds for extra fibre (good for tummy)…. In the oven at the moment
Will be making this again… Thanks
Looking forward to making this! Can I make this and the banana bread recipe into muffins instead of a loaf?
Hi Mary! Absolutely, just reduce the baking time to about 20-25 minutes. Enjoy!
Hi- i have been cooking it a very long time and even raised the heat and it is still very moist in the center- the center is coming out wet with the toothpick!
Hi Alli! Did you follow the ingredients and instructions exactly?
Faced the same problem and had followed this recipe exactly, except I used maple syrup instead of honey
Hi Sino! I’m wondering if you over-blended the batter? If the batter is over-blended, it gets warm and starts to cook the oats which will prevent the batter from baking correctly as the loaf is already in oatmeal form.
This was yummy! All 5 of us loved it! We finished the loaf in about 24 hrs. Had to make a 2nd loaf tonight. It definitely took longer to cook though.
Could I use zucchini instead of apples for this bread? We have been enjoying your other bread recipes.
I’m on an anti-inflammatory diet so no refined sugar or flour.
Thanks!
Priscilla
Hi Priscilla! Absolutely, zucchini is a great substitute in this recipe. Enjoy!
I followed the recipe to a T. Weighing the apples and everything, however, the middle was just goop. The outside cooked fine. Had it in for more than an hour and eventually just gave up. Not sure what I did wrong.
Hi Brit! I’m wondering if you over-blended the batter. If you blend it too much to the point where the oats get warm and start to cook, the loaf won’t bake to a bread-like texture.
I’m wondering if I could use the same basic recipe but add blueberries after batter is made.
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Hi Gay! Yes, adding blueberries will be such a great addition. Just be sure not to add too many as it will weigh down the batter and prevent it from baking nice and even. Enjoy!
hi! Just made these today — they’re awesome! Was wondering if next time I could sub in almond flour for the blended oats, and if so, how much you think I should use? Thanks!
Hi Alanna! I haven’t tested it so I couldn’t say for sure exactly how it would turn out and taste, but it’s certainly worth a try. I would recommend 2 cups almond flour for the 2 cups oats. Hope it turns out just as great for you!
I have Gestational Diabetes and need to avoid white flour so this was great! Plus, my kids all loved it. I’ve made it several times over the past couple weeks. They get so excited when I say I’m gonna make it. Definitely becoming a staple in our home.
I will say I’ve had the same “gooey center” problem, though. I just cook it really long (like 40-ish minutes) and it turns out.
Thanks!
Just made this! My children thoroughly enjoyed it. Super moist and will definitely be making more. I also subbed the apples with a ripe plantain, omitted the honey and made a delicious plantain bread❤️
Thank you for this!
Made as muffins. Sooooo good! Just so easy for kids’ breakfasts before school throughout the week. I toss some chia seeds in there too for an extra kick ????
I tried the apple bread recipe yesterday .
I was wondering if might have put too much oats ? I measured in table spoons and I put 20.
I ‘m Italian and I struggle with cup measurements.
For the baking powered i/o baking soda is the ratio 4 tea spoons ?
Hi Elisa! There are 16 tablespoons in a cup so you would need 32 tablespoons (2 cups) of oats for this recipe. And to substitute the 1 teaspoon baking soda, I would recommend 2-3 teaspoons of baking powder. Too much baking powder will give a bad taste to the bread. Hope this helps.
Not quite the apple bread concept I had in mind, but it’s an imaginative recipe and the low fat-sugar-dairy aspect is appealing so many thanks. The batter had a good consistency and looked like your picture when it went into the oven. It wasn’t quite done after 30 minutes so I gave it 2 more. The result is more like ok than wow. It’s somewhat rubbery and more solid than yours looks. I’m pretty sure you’d have tweaked the recipe before publishing if you’d gotten my result. Any idea how I can make it better? I’d like to try it again.
Hi on the flourless apple bread, i made and had to cook it slightly longer in my oven. Tastes nice, my only thing is, is that it came out really sticky with outside crust, not sure where i went wrong. I used cooking apples instead of ordinary, they were only ones on hand.
Hi Tizziana! It might have something to do with the apples you used as they could have been sweeter and moister causing the crust and top to be sticky. Happy to hear it tasted great though!
I love this! The bread came out delicious tonight I’m making 2 more and I added dark chocolate chips on top of 1 of them! Thank you!
Made this bread as directed and it was delicious! I should have covered it and cooked it a few minutes longer but besides that it was sweet and yummy. Having peanut butter and honey on it even better!
I’m going sugarless and flourless and found this bread was a perfect substitute!!!
My goodness! This is delicious 🙂 Made it for baby but I can’t stop eating it. I baked it with maple syrup, 2 Granny Smith and 1 pear. Yum!
Thank you for sharing this delicious recipe. It’s so easy, simple, and yummy! I had to alter your recipe a little bit because I’m on liver detox and can’t have sugar. So I substitute honey with coconut oil (same ratio) and hope that it would work! It did!! Make it even healthier 🙂
What are the calories per serving? I cant seem to find it
I don’t provide nutritional information at this time because everyone uses different brands of ingredients which often have differing nutritional values. I would recommend plugging the ingredients you used into a free online nutrition calculator like: http://www.myfitnesspal.com/recipe/calculator Hope this helps. Enjoy!
Sadly this one was a fail for me. I could never get it to bake all the way through. (I probably ended up baking it for twice the time and it still never cooked).
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Hi Kate! Oh no, I hate to hear that. Did you follow the ingredients and instructions exactly. I’m wondering if you might have blended the batter too much causing it to get warm and start cooking the oats which would prevent the loaf from baking into a bread-like texture. Hope this helps and that you’re able to try it again with success.
Hi,
can I use steel cut oats instead of old fashioned oats?
Hi Jean! I wouldn’t recommend it as steel cut oats will make the loaf heavy, gritty and hard. Hope this helps. Enjoy!
Will this bread turn out okay if I leave out honey? I’m trying a no-added-sugar trend!
Hi Sophie! As long as your apples are pretty sweet, it should work well. Maybe add some extra apple or applesauce in its place. Hope it turns out just as great! Enjoy!
If I have left over apple pie filling could I just that in this recipe?
Hi Annie! It’s definitely worth a try. I’d recommend leaving out the honey since the apple pie filling is already sweetened. I hope it turns out just as great. Enjoy!
I made the recipe, but the final product had the texture of baked oatmeal instead of bread. I followed all of the steps, but used a 9 inch square pan since I didn’t have a loaf pan. Any suggestions for making it more like bread? Should I use oat flour instead of rolled oats?
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Hi Christina! I’m wondering if you over-blended the batter? If the batter is over-blended, it gets warm and starts to cook the oats which will prevent the batter from baking correctly as the loaf is already in oatmeal form.
Hello,
This recipe looks lovely. Do you think it would turn out with an egg replacement like flax? Any other recommendations to sub out the eggs? I’m ok a very strict diet due to a baby with food intolerances and trying to find some yummy recipes to bake.
Thanks in advance!
Hi Olga! Yes, I’ve heard from several people that have tried it with flax as egg replacement with success. I would also recommend replacing each egg with either 1/4 cup mashed banana or 1/4 cup applesauce. Hope this helps. Enjoy!
Hello, I just made this and followed the recipe to the letter, weighing everything and measuring things accurately. I bake a lot (I have small baking business) and I know my oven temperature is accurate, however, it took over an hour to bake and it is still very wet inside, to the point that it looks uncooked, but it isn’t. I dropped the oven temp by 20 degrees centigrade (I am in Australia), as I always do when using a fan forced oven and temp is quoted using conventional heat.
I used Granny Smith apples, but I wouldn’t think that should make a huge difference. My mixture didn’t even look quite as wet as yours before I put it in the oven.
It tastes nice, but I don’t like the texture. I don’t see how it could possibly bake in 30-35 minutes. Has anyone else had this problem?
Thanks
Luisa
I really want to make this again, but not if it comes out so wet.
Hi Luisa! I wonder if you over-blended the batter? If the oats get over-blended and start to warm, they will start to cook into oatmeal which will prevent the bread from baking with a bread-like texture. It will be more like oatmeal no matter how long you bake it. Hope this helps and that you’re able to bake it with better results next time.
I’ve been trying out bread recipes but I can’t get this one to work. I didn’t blend it for long. I baked it for 45 min… took it out but the bread was gooey so tried another 20. It just wouldn’t cook. I used Bob’s Red Mill quick cooking oats… They are gluten free. Maybe that’s why it isn’t working for some of us?
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Hi Elizabeth! Using quick oats really shouldn’t matter as long as you’re not over blending them. I would suggest blending your oats separately and then the other ingredients before stirring everything together. If the bread was gooey, the oats were probably already starting to warm and turn into oatmeal which would prevent the bread from baking correctly. Blenders certainly vary on intensity and the way the ingredients combine. Hope this helps and that you’re able to try the recipe at its best very soon!
I am super happy with how this turned out! I added rhubarb and cranberries from my freezer, knowing it would add moisture so increased the cooking time. It’s hearty and tasty! A warmed up slice with some honey on top is a real treat. I love how simple the recipe is and minimal clean up required.
I made this recipe and it turned out just like the photo, and it is delicious! My one mistake was not waiting until the bread was 100% cooled before trying to slice it, so that didn’t go too well lol. But overall I loved this recipe and I will definitely be making it again!
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which do you use, quick oats or old fashioned oats?
Hi Laura! I have used both, but I most often use old-fashioned because that’s what we have on hand the most.