There’s no sacrificing flavor with this Healthy Flourless Fresh Apple Bread. No flour needed, sweetened with honey, and loaded with fresh apples, it’s quick to make and tastes so great!
Stock Up on Apples!
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 recipe soooo…your requests are my command! 🙂
Watch Me Make Flourless Fresh Apple Bread
Join me in the kitchen as I bake up this healthy flourless apple bread!
Amazing Apple Flavor in Every Bite
This quick bread is flour-free, dairy-free, nut-free and absolutely incredible! With the sweetness of honey, there’s no added white or brown sugar or artificial sweetener. Just fresh apples, oats, honey, eggs, vanilla extract, baking soda and cinnamon. Basically, staples you have in your pantry. And amazing apple flavor in every bite. There’s no added salt, specialty gluten-free flours or coconut oil in it, either. Of course, if you want to make truly a gluten-free apple bread recipe, be sure to use gluten-free oats.
This recipe will have you stocking up on apples and baking a loaf every chance you get. Full of healthy fiber (yay whole grains!), it’s healthy, delicious, and super easy to make.
Blender is Better
Just like my other flourless bread recipes, the batter for this bread is mixed in the blender (this is a no-stir recipe, friends). The blender is a must because the oats need to be well blended with all of the other wet and dry ingredients to get that great texture once the bread bakes.
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. And, let’s be honest, it tastes like dessert!
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.
More Easy and Delicious Flourless Recipes
The only thing easier than making these Easy and Delicious Flourless Recipes is falling in love with them. Made without flour and packed with flavor, these flour-free alternatives are sure to become family favorites.
What Do I Need to Make Flourless Fresh Apple Bread?
- Apples (about 1.25 pounds)
- Honey
- Old-fashioned or quick-cooking oats
- Large eggs
- Vanilla extract
- Baking soda
- Ground cinnamon
How to Make Healthy Flourless Fresh Apple Bread
- 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 the apple chunks to the blender. Feel free to use your favorite apple. I love using Honeycrisp, Braeburn or Granny Smith.
- Add the rest of ingredients to a powerful blender and blend until smooth and well combined. Important: 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 the mixture 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 (I don’t recommend transferring to a wire rack to cool).
How to Store Fresh Apple Bread
Serve warm or at room temperature. Store leftover bread in an airtight container in the refrigerator.
To freeze bread, first let it cool completely. Then wrap it tightly in plastic wrap, and put it into a freezer-safe baggie before storing in the freezer. Wrap the bread as airtight as possible. When stored properly in the freezer, bread will maintain great quality for 2-3 months.
To thaw, let it sit, loosely covered, on the counter for several hours.
More Fall Baking
No need to wait for the leaves to start dropping to enjoy My Favorite Recipes for Fall Baking! From perfectly-spiced pumpkin bread to pecan pie bites and savory corn bread, you’re sure to fall for these autumn treats!
I love it so much and I’m sure you will too. Enjoy! If you make this Healthy Flourless Fresh Apple Bread, be sure to snap a picture and share it with me or tag me on Instagram @thebakermama so I can see. 
I love seeing how inspired and creative y’all get with the recipes I share. Enjoy!
xoxo,
Healthy Flourless Fresh Apple Bread
- Prep Time: 5 mins
- Cook Time: 35 mins
- Total Time: 40 mins
- Yield: 10 1x
- 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.
This is a great basic recipe, and I love that I didn’t even have to run to the store first. I found my first attempt to be kind of bland though. The 2nd time I tripled the cinnamon, and added some salt, and it’s delicious! I also used maple syrup instead of honey. I had to bake it about 45 minutes, but covering it with tinfoil at the 30 minute mark worked great. It’s a good idea to pulse the apples a little bit and mix all the ingredients before adding the oats. Super simple and nourishing. Thanks for sharing!
★★★★
This looks wonderful. Can it be made with baking powder? Whats the advantage of baking soda?
Hi Raquel! Great question! When swapping out baking soda for baking powder, use triple the amount of baking powder that you would use of baking soda in the recipe. So for this recipe, it would be 3 teaspoons baking powder for the 1 teaspoon of baking soda called for in the recipe.
This is outstanding…. Have been doing carnivore for a couple months and slowly “adding back”… the ingredients fit my diet and boy did I enjoy this. My loaf looked just like the picture. I barely blended the oats to keep from “cooking” them. Added walnuts. Thank you for sharing this!
★★★★★
Hi, Lee! So happy to hear that you enjoyed it. I love the idea of adding walnuts!
Wonderful recipe. I made a few changes. I blitzed the apples first on pulse mode to have them finely chopped. Then I added the rest of the ingredients. Secondly I added some pumpkin spice and allspice to give it a “fall” flavor! I turned out perfect! I will make it again. 🫶
Super easy with ingredients I already had. Very tasty too!
★★★★★
Hi! I’m so glad you enjoyed it!
What can you substitute for the honey?
Hi, Anne. Some people substitute maple syrup for honey. I hope that helps!
Maegan could you provide the nutritional breakdown for this recipe?
Hi, Sandy! 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 recipe nutrition calculator like: https://whisk.com/recipe-nutrition-calculator/ Hope this helps. Enjoy! ❤️
I love the concept of this loaf, but I had the same problem with the center being gummy, never baking through, and ultimately collapsing. I definitely did not overblend the batter; I blended it for something like 20 seconds, and it never warmed up.
I did a bit of research and read through the comments, and I’m wondering:
-I used 1.25 lb. NET apples (after coring). Maegan, are you using 1.25 lb. apples BEFORE coring? That extra moisture might be making a difference.
-Based on some research, I’m thinking baking soda might be the culprit. Paradoxically, reducing the amount of leavener (or switching to baking soda) might help; in my case, anyway, I think the cake rose too high and then was structurally unsound, thus collapsing.
Thank you for the recipe! I’ll make some modifications and try again. 🙂