Blueberry Apple Quick Bread

Blueberry Apple Quick Bread

Blueberry Apple Quick Bread is a classic no yeast bread which is great for a tasty snack or a sweet breakfast. You can also make delicious muffins using this recipe.

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Beyond 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This bread was originally made with cranberries instead of blueberries, which is beautiful for the holidays.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 Apple Blueberry Bread 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. If you use strawberries be sure to cut them into smaller pieces.

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.

How to make 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.

  • Combine dry ingredients and set aside – flour, cinnamon, baking soda, and salt
  • Mix sugar, oil, and eggs together in a large bowl. Add chopped apples and mix to coat.
  • Add dry ingredients and stir just until combined. Do not overmix.
  • Gently stir in blueberries (and nuts, if desired)
  • Pour into a loaf pan – about 3/4 full – or fill muffin tins 3/4 full
  • Bake bread for about 1 hour at 350F. Muffins will vary depending on the size of your muffin tins. Start with 18 minutes and test from there.
  • A toothpick or skewer inserted should come out clean
  • Cool for about 1 hour

How to line a loaf pan with parchment paper:

If you line your loaf pan with parchment paper it will be so much easier to remove the whole loaf, once it is cooled. Spray the pan well with non-stick spray or brush with oil before putting the parchment inside.

  • 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.
Plump blueberries and apples make this a moist and delicious snack!

Other easy bread recipes to try:

Blueberry Apple Quick Bread
Print Recipe
5 from 1 vote

Blueberry Apple Quick Bread

Delicious Blueberry Apple Quick Bread. Great for breakfast or a quick snack. Also works well as muffins.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Bread, Breakfast, Dessert
Cuisine: American
Servings: 1 Loaf
Calories: 189kcal
Author: Cyndy Ufkes – The Art of Food and Wine

Equipment

  • Loaf pan or muffin tin

Ingredients

  • cup flour
  • tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp salt
  • 2 cups apples, peeled and chopped into 1/2" dice Granny Smith recommended
  • 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, baking soda, cinnamon, and salt. Set aside
  • In a large bowl mix sugar, egg and oil. Stir in apples 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. Do not overmix.
  • 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.

Notes

If making muffins, fill tins about 3/4 full.
Baking time will vary depending on the size of your muffin pan. Begin to check for doneness at 18 minutes. 

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