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!
Apples are a great way to make dessert and snack time a little healthier. If you’ve tried my Apple Nachos, you’re going to love this Flourless Fresh Apple Bread. 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.
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
Make this delicious bread from staples you have in your pantry. With 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. If you’re looking for something a little more decadent, my Baked Apple Fritters are always a hit. And these Apple Nachos are the perfect way to enjoy a sweet apple treat that’s so easy and so delicious.
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
- 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.
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!
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.
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!
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 threw all the ingredients in a food processor EXCEPT the oats and blended them all together first. I also chopped my apples into very small chunks. Then added the oats and just blended enough to combine. I used a food processor. Finally I do not have a loaf pan so used a round cake pan and reduced the cooking time to 30 mins. It turned out really well and i had no problem with it being too wet. Perhaps if you try this method it will give better results?
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!
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?
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.
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.
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!
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!
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!