Blueberry Apple Quick Bread is a classic quick bread which is great for a tasty snack or a sweet breakfast. You can also make delicious muffins in a flash.
Jump to RecipeBeyond just blueberries!
This bread was originally made with cranberries instead of blueberries, which is beautiful for the holidays. Blueberries are my favorite fruit so I decided to swap it out and it became my new favorite bread during blueberry season.
Any berry can be substituted 1:1 for the blueberries, so feel free to make your own special version with blackberries or raspberries. The apples in this bread will keep it moist for nearly a week. I actually like to keep this bread tightly sealed in the refrigerator.
Making Blueberry Apple Quick Bread:
Quick breads, unlike regular breads, do not use yeast so you can make them and have fresh bread in about an hour!
When you are mixing the bread batter together it will seem much thicker than other quick bread batters, but this is normal, and the moisture from the apples will release during cooking. I recommend using Granny Smith Apples for the best texture. They hold up well in the heat and do not get mushy during baking.
Lining your loaf pan with parchment paper:
If you line your loaf pan with parchment paper it will be much easier to remove the whole loaf, once it is cooled. Spray the pan well with non-stick spray or brush with oil.
Measure your loaf pan lengthwise. Cut a piece of parchment paper to match the length of the pan. The rectangular pieces should be long enough to cover the bottom of the pan and hang over the sides of the pan. These are your “handles” when you want to pull the bread out of the pan. Coat with non-stick spray again. See below for a photo of the pan lined.
Easy to remove 
Line your pan with parchment paper
Blueberry Apple Quick Bread
Equipment
- Loaf pan or muffin tin
Ingredients
- 1½ cup flour
- 1 tsp cinnamon
- ½ tsp salt
- 1½ tsp baking soda
- 2 cups Apples, chopped into 1/2" dice
- ¾ cup sugar
- 2 Tbsp vegetable oil
- 1 large egg
- 1 cup blueberries, or cranberries
- ½ cup walnuts, roughly chopped, Optional
Instructions
- Preheat oven to 350°F. Prepare an 8.5" x 4.5" loaf pan by coating well with non-stick spray, and line with parchment paper if desired.
- In a bowl combine flour, cinnamon, salt, and baking soda. Set aside
- In a large bowl mix apples, sugar, and oil and stir to coat. Stir in egg and mix well.
- Add flour mixture, stirring just until combined. Batter will be thick.
- Gently stir in blueberries and walnut (if desired), just to coat.
- Spread batter evenly into prepared pan, filling about ¾ full.
- Bake for about 1 hour or until a toothpick inserted in the middle comes out clean. Cool completely before cutting and serving.
Hi Cyndy!
I made the Blueberry Apple Quick Bread, it was fantastic!
I love “The Art of Food and Wine”!! There are several recipes that I am anxious to sample.
Thank you for sharing!
Thanks Amy! So glad you liked it!