This Apple Oat Quick Bread makes the perfect breakfast. Loaded with chunks of apple, oats and warm cinnamon flavors, you’ll love how delicious it is without being too sweet. This is a quick bread, which means that there’s no yeast required and it’s super easy to make.
Visual Instructions
Here are step by step pictures so you can see what the mixture at each stage should look like.
The full printable recipe with amounts and instructions are at the end of this post.
Step 1: In a large bowl, whisk together eggs, olive oil (or vegetable oil) vanilla extract and honey (or white granulated sugar)
Step 2: Add oats, all purpose (plain flour) ground cinnamon, baking powder, salt chopped apples and walnuts or pecans (if using)
Steps 3 and 4: Mix together until well combined and transfer the mixture to a loaf pan lined with parchment (baking paper.
Step 5: Bake for 40-45 minutes until a skewer or toothpick inserted into the loaf comes out clean. Leave in the pan for 10 minutes.
Step 6: Lift the loaf out of the pan using the parchment paper overhang, then carefully peel off the paper and place the loaf on a cooling rack. Let it cool for about 15 minutes before slicing.
Baking Tips
- I used an 8.5 x 4.5 inch (21 x 11 cm) loaf pan for this recipe. If you choose to use a larger pan, like a 9 x 5 inch (23 x 13 cm) pan, your loaf may come out a bit shorter and bake faster. Be sure to keep an eye on it and start checking for doneness a few minutes earlier than the recipe suggests.
- Oil: I used olive oil in this recipe, but feel free to use any vegetable or canola oil.
- Honey: use either maple syrup, white granulated or brown sugar as an alternative
- Oats: Use rolled oats (old-fashioned oats) or quick oats but avoid Instant oats. Instant oats are commonly used for making quick oatmeal, but they can become mushy in baking. They're often found in pre-flavored, individual serving packets.
- All-purpose or plain flour: Whole wheat or whole meal flour works great as a substitute
- Baking powder: Please ensure that the packaging reads baking powder not baking soda (bicarbonate of soda)
- Nuts (optional): Add some chopped pecans or walnuts for a crunchy texture. This is optional but gives your bread a nice crunch.
Storage and Freezing
- Room Temperature: Cool completely and wrap tightly in plastic wrap or an airtight container. Stays fresh for up to 2 days.
- Refrigerator: Cool completely and store wrapped or in an airtight container for up to 5 days.
- Freezer: Cool completely and wrap tightly in plastic wrap and place in a freezer-safe bag or container for up to 3 months.
- For easy serving, slice the apple oat bread and place parchment paper between slices, and freeze. Thaw at room temperature or warm before enjoying.
Watch how it's made
Recipe
Apple Oat Quick Bread (no yeast)
- 3 large eggs
- ¼ cup (60ml) olive oil (can use vegetable or canola oil)
- 1 teaspoon (5ml) vanilla extract
- ¼ cup (60ml) maple syrup or honey (can use same amount of white or brown sugar)
- 1 cup (100g) rolled oats (old fashioned oats) (see note 1)
- 1 cup (120g) all purpose flour (plain flour) (can use whole wheat or wholemeal flour)
- 1 teaspoon ground cinnamon
- 2 level teaspoons baking powder (see note 2)
- ½ teaspoon salt
- 2 medium apples, peeled and chopped (about 1 ½ cups / 225g) (see note 3)
- ¼ cup (40g) chopped pecan nuts or walnuts (optional)
- Grease and line a 8.5 x 4.5 inch (21 x 11cm) loaf pan with parchment paper. Ensure it hangs over the sides of the tin for easy removal after baking. (see note 4)
- Position the oven rack in the middle of the oven, and preheat to 356° F / 180° C (160° C fan).
- In a large bowl, whisk together eggs, olive oil (or vegetable oil) vanilla extract and honey (or white granulated sugar)
- Add oats, all purpose (plain flour) ground cinnamon, baking powder, salt chopped apples and walnuts or pecans (if using)
- Mix together until just combined, avoid over mixing. Transfer the mixture to the lined loaf pan.
- Bake for 40-45 minutes until a skewer or toothpick inserted into the loaf comes out clean.
- If the top of the cake is getting too dark during baking, you can tent it with foil without letting it touch the surface of the cake.
- Remove from the oven and leave the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool for about 15 minutes before slicing.
Storing and freezing
- Room Temperature: Cool completely and wrap tightly in plastic wrap or an airtight container. Stays fresh for up to 2 days.
- Refrigerator: Cool completely and store wrapped or in an airtight container for up to 5 days.
- Freezer: Cool completely and wrap tightly in plastic wrap and place in a freezer-safe bag or container for up to 3 months.
- For easy serving, slice the apple oat bread and place parchment paper between slices, and freeze. Thaw at room temperature or warm before enjoying.
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Jocelyn Panem says
Thanks for sharing this recipe
The Gardening Foodie says
You're very welcome Jocelyn 🙂
Happy baking 😊