Healthy Oatmeal Apple Bread

Loaf of apple bread cut into individual slices with apples next to it.

4.25 from 33 votes

Moist and fluffy flourless Oatmeal Apple Bread made with whole-grain oats instead of flour! This delicious apple oatmeal bread recipe is dairy-free and refined sugar-free but you can add some sugar for a sweeter treat if you'd like!

Prep Time10

Cook Time1 10

Total Time1 20

Course: Breads, Quick Breads

Cuisine: American

Servings: Slices (1 loaf)

Calories: 173kcal

Author: Julia

Equipment

Ingredients

2 cups rolled oats *
2 tsp baking powder
1/2 tsp sea salt
2 tsp ground cinnamon
⅔ cup unsweetened applesauce **
2 large eggs
4 Tbsp avocado oil
3 Tbsp pure maple syrup ***
1 ½ tsp pure vanilla extract optional
1 large Granny Smith apple peeled and chopped (about 1.5 cups)

Instructions

Preheat the oven to 350 degrees Fahrenheit and line a 9” x 5” loaf pan with parchment paper. If you don't have parchment paper on hand, you can lightly oil with loaf pan with cooking spray.
Peel and core the apple and chop it into small chunks. If you'd prefer, you can use a box grater to make shredded apples rather than apple chunks.
Transfer the oats to a high powered blender and blend for 30 seconds or until a flour forms. Add the baking powder, sea salt, and ground cinnamon to the blender and blend for a few seconds until all of the dry ingredients are combined (Note: you can also stir the remaining dry ingredients into the flour). Set aside until ready to use.
Transfer the applesauce, eggs, avocado oil, pure maple syrup, and vanilla extract to a large mixing bowl and mix well until the wet ingredients are combined.
Pour the dry ingredients into the bowl with the wet ingredients and stir well until a thick batter forms. Stir in the chopped apples until they are well-distributed throughout the batter.
Pour the apple bread batter into the prepared pan and spread it into an even layer. If you’d like to sprinkle more oats on top of the batter for looks, feel free to do so.
Cover the loaf pan with aluminum foil and bake on the center rack of the preheated oven for 40 minutes. Remove the foil and bake for another 20 to 30 minutes, or until the bread tests clean and the top is slightly golden brown. Quick breads are fully baked once they reach an internal temperature of 190 to 200 degrees Fahrenheit. You can insert a digital thermometer into the center of the bread to verify the internal temperature for doneness for the best results.
Allow the bread to cool to room temperature before slicing into individual slices and serving.

Notes

*You can also use 2 cups of almond flour or 1 ⅔ cup gluten-free all-purpose flour.

**You can replace the applesauce with 2 large ripe mashed bananas if you’d like for a sweeter bread

***The recipe as written does not turn out very sweet. This is out of personal preference and to serve those who love a baked good without a whole lot of sugar. If you prefer your baked goods sweeter, I recommend adding 1 to 5 tablespoons of brown sugar, according to your personal preference.

I love eating the bread warm with some butter on top and a drizzle of honey, and this delicious apple oatmeal bread recipe is even more flavorful the next day.

Store leftover bread in an airtight container or zip lock bag in the refrigerator for up to 5 days. You can also freeze the bread in a freezer bag for up to 3 months. You can store the loaf pan covered in plastic wrap on the counter for up to 2 days if you live in an area that isn't very humid.

Nutrition