Blueberry Apple Bread

4.77 from 17 votes

Blueberry Bread with Apples is great for breakfast or a quick snack. Also works well as muffins and is super simple to make!

Prep Time15

Cook Time1

Total Time1 15

Course: Bread, Breakfast, Dessert

Cuisine: American

Servings: servings

Calories: 150kcal

1½ cup flour
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon baking powder
½ teaspoon salt
2 cups apples, peeled and chopped into 1/2" dice Honey Crisp or Granny Smith recommended
¾ cup sugar
2 Tablespoon vegetable oil
1 large egg
1 cup fresh blueberries, or cranberries
½ cup walnuts or pecans, roughly chopped, optional

Preheat oven to 350°F. Place oven rack in center of oven
Grease a 9" x 5" loaf pan by coating it well with non-stick spray, and line it with parchment paper, if desired.
In a medium bowl whisk together flour, baking soda, baking powder, cinnamon, and salt. Set aside
In a large bowl mix sugar, oil, and egg until smooth. Stir in apples and gently mix well to coat the apples.
Add flour mixture, stirring just until combined and no streaks of flour remain. The batter will be thick, like a scone batter. This is normal because the apples will give off moisture during baking.
Gently stir in blueberries and nuts (if desired), just to coat. Do not overmix.
Spread batter evenly into the prepared pan.
If using small individual pans fill about 3/4 full.
Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Check at the 30-minute mark and if the top of the bread is browning too quickly in the oven, loosely cover it with aluminum foil.
The internal temperature of finished quick bread is 200-205 ℉
Remove from the oven and cool completely before cutting and serving.

Muffins:

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.

Individual Loaves:

Fill each pan 3/4 full and cook 25-35 minutes, depending on the size of each pan

NOTE: The batter for this bread is very thick, almost like a scone batter. This is normal. The apples will release liquid during cooking.

Storage:

Cool the bread completely
Wrap tightly in plastic wrap or store in an airtight container on the counter for 3-4 days
To Freeze - wrap and store in a freezer bag or airtight container for up to 3 months. Thaw at room temperature.