Apple Cinnamon Oatmeal Bread – Deliciously moist, hearty, and packed with juicy apple chunks, chewy oats, and warm cinnamon spice. An easy homemade loaf that’s perfect for cosy autumn days!
There’s nothing quite like a freshly baked loaf filled with cosy autumn flavours! This Apple Cinnamon Oatmeal Bread is wonderfully moist and dense, with tender chunks of sweet apple, hearty oats, and a delicious blend of cinnamon, ginger, and nutmeg in every slice. The oats add a lovely chewiness, while the apples bring little bursts of juicy sweetness.
This easy homemade quick bread is made with simple ingredients, including Greek-style yoghurt and vegetable oil for a beautifully moist texture. There’s no yeast or kneading required, making it perfect for a relaxed afternoon of baking. Enjoy a slice for breakfast, as a comforting afternoon snack, or slightly warmed with a little butter and a cuppa!
Looking for more delicious apple recipes? Try my Apple Cinnamon Muffins, Apple Cinnamon Oatmeal Cookies, or Apple Cinnamon Bread.
Happy baking,
Marsha x
Apple Cinnamon Oatmeal Bread
Ingredients
- 2 cups (250g) plain/all-purpose flour
- 1 cup (90g) quick oats
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 2 large eggs
- ¾ cup (150g) caster/granulated sugar
- 1 cup (240g) Greek-style yogurt
- ½ cup (120ml) vegetable oil
- 1 teaspoon vanilla extract
- 2 medium apples, peeled, cored, and chopped into small chunks
Instructions
- Preheat the oven to 180C/350F/Gas 4. Grease and line a 9×5-inch loaf pan with parchment paper. Set aside.
- In a medium bowl, whisk together the flour, oats, baking powder, salt, and spices. Set aside.
- In a separate large bowl, whisk together the eggs and sugar until thick and light in colour. Add the yogurt, oil, and vanilla, and whisk until combined.
- Add the dry ingredients in thirds and whisk in until just combined – do not overmix. Fold in the apple chunks.
- Pour the batter into the prepared pan and spread out evenly.
- Bake for 50 – 60 minutes, or until a toothpick inserted into the centre comes out clean. If desired, cover loosely with aluminium foil halfway through baking to prevent browning too much.
- Leave to cool completely in the pan on a wire rack before slicing and serving.
I only had about 5/6 c. yogurt, so I used a little less flour, but the batter was extremely stiff, and the cooked loaf was extremely dense and even after 70 minutes, it was slightly undercooked in the center. I used old-fashioned oats as that was what I had. Disappointing. Not sure I’ll bother trying again.
Hello, Marsha, and thank you for the great recipe! I’ve made it twice, the first time the dough came out very dense. The loaf itself felt over- and underbaked at the same time, my take was that I used the wrong kind of oats. The grains were too small, though on the package it said just “quick oats”. The second time I used a different kind of oats, and oh boy, was it a triumphant success! Being a loaf monger, I was extremely pleased and even somewhat surprised how gorgeous this tasted. This is my new baking staple, thanks again very much! ❤
Hi Serge! I’m so happy to hear you enjoyed it 🙂
Can you put some raisins in this too?
Of course! 🙂
Must it be quick cook oats? I never keep any.
Rolled oats or old-fashioned oats work well too! 🙂
I had a couple of apples about to go, so I thought I’d give this a try. I also had to sub applesauce for sour cream… because I forgot I’d run out. Other than that, everything same. Turned out lovely!
This recipe sounds great, but I can’t have dairy. Can you suggest a substitute for the yogurt? And, will old fashion oats work instead of the quick oats?
Thank you,
David
Hi David! You could use a non-dairy yogurt – there are many soy, coconut, almond, cashew-based yogurts 🙂 Old-fashioned oats work great!