Apple Cinnamon Batter Bread Recipe

Apple Batter Bread

Larik Malasha/Getty Images

  • Total: 2 hrs 15 mins
  • Prep: 90 mins
  • Cook: 45 mins
  • Servings: 8 servings
Nutritional Guidelines (per serving)
118 Calories
5g Fat
17g Carbs
2g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 8
Amount per serving
Calories 118
% Daily Value*
Total Fat 5g 7%
Saturated Fat 1g 3%
Cholesterol 0mg 0%
Sodium 469mg 20%
Total Carbohydrate 17g 6%
Dietary Fiber 2g 7%
Protein 2g
Calcium 33mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Batter breads were very popular breads to make back in the 1970s because the breads required no kneading. You simply make a wet dough, let it rise, and stir it back down. The second rise is done in a loaf pan so you don’t need to form the wet dough into a traditional loaf. This recipe for apple cinnamon batter bread makes one delicious loaf that can be served for breakfast, eaten as a snack, or served with dinner.


  • 2 teaspoons active dry yeast
  • 1 1/4 cups warm water
  • 3 tablespoons sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 apple - peeled, cored, and chopped into small bits
  • 2 tablespoons vegetable oil
  • 1 teaspoon salt
  • 2 2/3 cups all-purpose flour

Steps to Make It

  1. Gather the ingredients.

  2. In a medium bowl, add the yeast and water. Stir mixture until the yeast is dissolved.

  3. Add sugar, cinnamon, nutmeg, apple, oil, salt, and 2 cups of flour. Mix well.

  4. Mix in the remaining 2/3 cup of flour.

  5. Cover bowl with clean kitchen towel or with plastic wrap. Let the batter rise in a warm, draft free place for 30 minutes.

  6. Stir down the batter.

  7. Scrape batter into a greased bread pan, 9x5x3 inches. Cover the bread pan and let the batter rise in a warm, draft free place for another 30 minutes or until doubled in size.

  8. Bake the loaf at 375 degrees F for 45 minutes or until the bread sounds hollow when tapped on.

  9. Remove the loaf from pan and let cool on a bread rack.


  • Keep yeast stored in an airtight container and in the refrigerator. Heat, moisture, and air kills the yeast and prevents bread dough from rising.
  • To keep the bread soft, store it in a plastic bag after the bread has completely cooled.
  • Store flour properly to keep it from spoiling or getting bugs.
  • The warm water in this recipe can be replaced with apple juice at room temperature to give the bread a stronger apple flavor.
  • The granulate sugar in this recipe can be replaced with an equal amount of brown sugar, if desired.
  • You can add 1/2 cup of raisins to this bread recipe for extra sweetness and flavoring.
  • Spraying loaves with water while they bake will produce a crispy crust.
  • Brush loaves with egg white before baking to produce a shiny crust.
  • Brush loaves with milk before baking to produce a dark, shiny crust.
  • Brush loaves with butter immediately after baking to produce a soft crust.
  • Use bottled water instead of tap water to make your breads. Water softeners and chlorinated public water can sometimes kill the yeast needed to make your bread dough rise.