Last weekend, our town had its annual fall fair, and I volunteered at the bake sale booth with my friend June. The smell of cinnamon and apples drifted through the air from every direction: apple crisps, pies, and even apple cider donuts.
By the end of the day, I couldn’t shake that warm, cozy craving for something apple-filled but a little easier than rolling out pie dough after a full day at the office. That’s when I decided to bake this Apple Pie Bread again—a recipe that has quietly become one of my family’s fall favorites.
It’s the kind of recipe that brings comfort after a long day. I made it that evening, still in my work clothes, with my kids hovering in the kitchen asking when it would be ready. My husband, Mark, was grading papers at the table, pretending not to be interested but clearly waiting for the first slice. The moment that sweet aroma filled our kitchen, the entire family gathered around the oven like moths to a light.
This bread tastes like apple pie and a soft, buttery loaf had a love child—sweet, moist, and packed with chunks of tender apple. It’s simple enough for a weekday treat but special enough for guests. And the best part? You don’t need to peel a single apple. Just a can of apple pie filling, a few pantry staples, and you’re in for a golden, cinnamon-scented loaf that makes your home smell like fall itself.
Short Description
This Cozy Apple Pie Bread is a moist, tender loaf filled with spiced apple pie flavors, walnuts, and raisins. It’s easy to make using canned apple pie filling—perfect for a quick fall bake or a warm breakfast treat.
Key Ingredients
- 21 oz can of apple pie filling
- 1 cup unsalted butter, room temperature
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 2 large eggs
- 1 tbsp pure vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp apple pie spice blend
- 1 tsp ground cinnamon
- ½ tsp fine salt
- ¾ cup raisins
- ¾ cup chopped walnuts
Tools Needed
- 9 x 5 inch loaf pan
- Mixing bowls
- Electric mixer or whisk
- Sifter or fine mesh strainer
- Rubber spatula
- Cooling rack
Cooking Instructions
Step 1: Prep the Pan and Oven
Preheat the oven to 350°F (175°C). Lightly grease a 9 x 5 inch loaf pan with cooking spray or butter, and set aside.
Step 2: Crumble the Apples
In a small bowl, use a fork to break down the apple slices from the pie filling into smaller chunks. Set aside.
Step 3: Cream the Butter and Sugars
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy. This step ensures your bread turns out moist and tender.
Step 4: Add the Wet Ingredients
Mix in the eggs one at a time, then stir in the crumbled apples and vanilla extract until everything looks smooth and creamy.
Step 5: Combine the Dry Ingredients
In another bowl, sift together flour, baking soda, apple pie spice, cinnamon, and salt. Gradually stir the dry ingredients into the apple mixture until just combined. Avoid overmixing to keep the bread soft.
Step 6: Fold in the Extras
Gently fold in raisins and chopped walnuts. These add texture and a lovely bite.
Step 7: Bake
Pour the batter evenly into the prepared loaf pan. Bake for about 60 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, tent it loosely with foil halfway through baking.
Step 8: Cool and Serve
Let the bread cool in the pan for 15 minutes before transferring it to a wire rack to cool completely. Slice and serve warm or at room temperature.
Why You’ll Love This Recipe
Comfort in Every Bite: Classic apple pie flavor meets soft, buttery bread.
Time-Saver: Uses canned apple pie filling—no peeling or chopping needed.
Family-Friendly: A cozy treat everyone loves, from kids to grandparents.
Perfect Texture: Moist inside with a slightly crisp crust.
Versatile: Great for breakfast, dessert, or even gifting during the holidays.
Mistakes to Avoid & Solutions
Overmixing the Batter: This can make the bread dense. Mix only until the dry ingredients are incorporated.
Skipping the Cooling Time: Slicing too early can cause it to crumble. Let it rest for at least 15 minutes.
Too Much Moisture: If your apple pie filling is extra syrupy, drain a little before mixing.
Uneven Baking: Always check your oven temperature with a thermometer—some ovens run hotter than others.
Raisins or Nuts Burning: If your loaf browns too fast, cover loosely with foil for the last 20 minutes.
Serving and Pairing Suggestions
Serve warm with a pat of salted butter or a drizzle of honey.
Pair with coffee, hot cider, or a spiced chai latte for a fall-perfect combo.
Add a scoop of vanilla ice cream for dessert.
Slice it for breakfast and toast lightly for a warm, cozy start to your morning.
For brunch, serve it alongside scrambled eggs or a fruit salad.
Storage and Reheating Tips
Room Temperature: Store in an airtight container for up to 3 days.
Refrigerator: Keeps fresh for up to 1 week.
Freezer: Wrap tightly in plastic and foil, then freeze for up to 2 months. Thaw overnight in the fridge.
Reheat: Warm slices in the microwave for 10–15 seconds or in a toaster oven for a lightly crisp edge.
FAQs
1. Can I use fresh apples instead of pie filling?
Yes, but you’ll need to cook them down first with sugar and spices until soft to mimic the texture of pie filling.
2. What can I substitute for walnuts?
Pecans or chopped almonds work beautifully, or leave them out for a nut-free version.
3. Can I make this recipe gluten-free?
Yes, use a 1:1 gluten-free all-purpose flour blend. The texture will still be moist and tender.
4. How can I make it less sweet?
Reduce the granulated sugar to ¼ cup and use unsweetened apple pie filling if available.
5. Why did my bread sink in the middle?
It may be underbaked or your oven temperature might be off. Check with a toothpick before removing from the oven.
Tips & Tricks
Make sure the butter is truly at room temperature, it should dent easily when pressed.
If you like extra spice, add a pinch of nutmeg or cloves to the batter.
For a bakery-style touch, sprinkle coarse sugar on top before baking.
Line the pan with parchment paper for easier removal.
Double the recipe to make one for yourself and one for gifting, it freezes beautifully.
Recipe Variations
Cranberry Twist: Replace raisins with dried cranberries and add orange zest for a bright flavor.
Maple Pecan Version: Swap brown sugar for maple syrup and use pecans instead of walnuts.
Apple-Cheddar Bread: Fold in ½ cup shredded sharp cheddar for a sweet-savory combination.
Caramel Drizzle: Once cooled, top with a light caramel glaze for extra indulgence.
Healthier Option: Replace half the butter with unsweetened applesauce and use whole wheat flour.
Final Thoughts
That night, when I finally sliced the warm Apple Pie Bread, the kids were already hovering with plates in hand. The first bite was pure comfort—soft, fragrant, and just sweet enough. Mark grinned and asked if I planned to “test it again tomorrow,” which, in our house, means it’s officially approved.
This recipe has that nostalgic, small-town warmth I love—simple ingredients turning into something wonderful. It’s a reminder that cozy doesn’t have to be complicated; it just has to come from the heart and a well-loved kitchen. So the next time you’re craving the taste of apple pie without the fuss, bake this bread, pour a cup of coffee, and share it with the people who make your home feel full.
Apple Pie Bread
Ingredients
- 21 oz can of apple pie filling
- 1 cup unsalted butter room temperature
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 2 large eggs
- 1 tbsp pure vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp apple pie spice blend
- 1 tsp ground cinnamon
- ½ tsp fine salt
- ¾ cup raisins
- ¾ cup chopped walnuts
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a 9 x 5 inch loaf pan.
- In a small bowl, mash the apple pie filling with a fork into small chunks and set aside.
- In a large bowl, beat butter, granulated sugar, and brown sugar until creamy. Add eggs one at a time, then mix in the crumbled apples and vanilla.
- In another bowl, whisk together flour, baking soda, apple pie spice, cinnamon, and salt.
- Gradually stir the dry ingredients into the wet mixture until just combined. Fold in raisins and walnuts.
- Pour the batter into the prepared pan and bake for about 60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool for 15 minutes in the pan, then transfer to a wire rack to cool completely before slicing.
