Apple bread made healthier 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,
- 3 medium apples (about 1.25 pounds)
- ¼ cup honey
- 2 cups old-fashioned or quick-cooking oats
- 2 large eggs
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- Preheat oven to 350°F. Lightly grease 9x5-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. 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.
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.
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!
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
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?
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!
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.