Apple Harvest Oatmeal Bread is my go-to when fall hits and I need something cozy on the breakfast table. Warm spices, wholesome oats, and sweet applesauce come together in this tender quick bread that honestly makes my whole house smell amazing.
Okay, let me tell you about this bread.
I’ve been making it way more than I probably should. But when those autumn mornings roll around and you need something special? This is it.
The smell alone is worth making it. Seriously.
My family literally starts hovering around the kitchen about 20 minutes into baking. They know what’s coming.
What I love most? It takes basic pantry stuff and turns it into something that tastes like you spent hours on it. The oats give it this hearty feel. The applesauce keeps it super moist for days.
And here’s the thing…
Most apple breads are loaded with butter and sugar. This one takes a lighter path. You still get all that fall flavor without feeling like you need a nap after one slice.
That streusel topping though. Chef’s kiss. It adds this crunch that contrasts perfectly with the soft bread underneath.
Every bite is different. And I’m here for it.
Why This Recipe Actually Works
Listen, I don’t have time for complicated baking projects. Neither do you, probably.
This bread comes together fast. Like, really fast.
The oven does most of the work while you go do whatever else needs doing. That’s my kind of recipe.
The applesauce is doing double duty here:
- Keeps everything moist
- Cuts down on the oil you’d normally need
Smart, right?
I use both maple syrup and brown sugar for sweetness. The maple brings this depth that regular sugar just can’t match. Trust me on this.
Now, here’s a step you might be tempted to skip…
Don’t.
Soaking the oats in milk before mixing? That’s what keeps them from being all chewy and weird in the finished bread. Those 20 minutes matter.
Let’s Talk Ingredients
Rolled Oats – Old-fashioned oats are my pick. They’ve got texture and body. Plus, fiber. Your gut will thank you.
Applesauce – Get the unsweetened kind since we’re adding other sweet stuff. This is what keeps the bread moist for days. Not kidding. Day three tastes just as good as day one.
Eggs – They hold everything together and help with rise. Room temperature eggs mix way better into batter. Cold eggs straight from the fridge? They clump up.
Maple Syrup – Use the real deal. Pure maple syrup. None of that pancake syrup nonsense. The flavor complexity is worth the extra couple bucks.
Brown Sugar – I split the sweetness between this and maple syrup. Those molasses notes in brown sugar make the whole flavor profile deeper and more interesting.
Neutral Oil – Canola, vegetable, avocado… whatever you’ve got. Oil keeps the bread tender without fighting with the other flavors.
All-Purpose Flour – Regular flour works great. Want to feel healthier? Use white whole wheat flour instead. You’ll get extra nutrients and it still tastes good.
Apple Pie Spice – Cinnamon, nutmeg, allspice all in one. No apple pie spice? Pumpkin pie spice works just as well.
Baking Powder and Baking Soda – Both. You need both. They work as a team to make the bread rise properly.
Milk – Whatever you drink, use that. I usually grab unsweetened almond or cashew milk from my fridge.
Ingredient Breakdown
| Ingredient | Quantity | Notes |
|---|---|---|
| Old-fashioned rolled oats (batter) | 1/2 cup | Soak in milk first |
| Milk of choice | 1/2 cup | Unsweetened preferred |
| Applesauce | 3/4 cup | Unsweetened variety |
| Large eggs | 2 | Room temperature ideal |
| Pure maple syrup | 1/4 cup | Grade A or B |
| Brown sugar (batter) | 1/2 cup | Light or dark works |
| Neutral oil | 1/3 cup | Canola, vegetable, or avocado |
| Vanilla extract | 1 tsp | Pure extract recommended |
| All-purpose flour | 1 1/2 cups | Or white whole wheat |
| Apple pie spice | 1 Tbsp | Or pumpkin pie spice |
| Baking powder | 1 tsp | Fresh for best rise |
| Baking soda | 1/2 tsp | Check expiration date |
| Kosher salt | 1/2 tsp | For flavor balance |
| Old-fashioned oats (topping) | 1/3 cup | For streusel |
| Brown sugar (topping) | 2 Tbsp | For streusel |
| Cold salted butter | 1 Tbsp | Cut into small pieces |
Recipe Timing:
Prep Time: 10 minutes | Cook Time: 55 minutes | Total Time: 65 minutes
Servings: 10 slices | Difficulty: Easy
How to Make This Bread (Step by Step)
Getting organized before you start makes everything smoother. I lay out all my ingredients first.
Saves me from that awkward moment where I’m elbow-deep in batter and realize I forgot something.
Oh, and preheat your oven early. A properly heated oven makes a huge difference in how evenly things bake.
Step 1: Get Your Setup Ready
Crank your oven to 350°F.
Grab a standard 9×5-inch loaf pan. Give it a good coating with cooking spray.
And I mean good. Hit those corners. Get the sides. This is what saves you from the bread sticking later and makes cleanup way easier.
Step 2: Soak Those Oats
Mix 1/2 cup oats with 1/2 cup milk in a medium bowl.
Stir it up. Set it aside.
Now wait 20 minutes.
I know. Waiting is boring.
But the oats need to absorb that milk and get soft. Otherwise, you’ll have weird chewy bits in your bread. Not cute.
My trick? I start with this step first, then measure and prep everything else while the oats do their thing. Makes the timing work perfectly.
Step 3: Mix Your Wet Stuff
Get your biggest mixing bowl.
Throw in:
- Applesauce
- Eggs
- Maple syrup
- Brown sugar
- Oil
- Vanilla
Whisk it all together until it looks smooth. No egg streaks left behind.
After those oats have soaked their full 20 minutes, dump them into this wet mixture. Whisk again until everything’s combined.
Step 4: Get the Dry Ingredients Going
Grab another bowl (medium size works).
Add your flour, apple pie spice, baking powder, baking soda, and salt.
Give it a good mix with a fork or whisk for about 30 seconds. You want those leaveners spread evenly throughout. Otherwise, you get weird pockets of baking soda taste. Gross.
Step 5: Combine Everything
Pour your dry mixture into the bowl with all the wet ingredients.
Use a rubber spatula or wooden spoon here.
Fold it together gently.
Stop as soon as you don’t see dry flour anymore.
Here’s where people mess up…
Overmixing makes tough, dense bread. I learned this the hard way years ago. My bread came out like a brick. Not ideal.
The batter should look a bit lumpy and thick. That’s exactly what you want.
Step 6: Get It in the Pan
Scrape that batter into your greased loaf pan.
Spread it evenly with your spatula. Corner to corner.
Then tap the pan on the counter a couple times. This gets rid of air bubbles hiding in there.
Step 7: Make That Streusel Topping
In a small bowl, mix together:
- Remaining oats
- Brown sugar
- Cold butter pieces
Work it with your fingers. Rub and pinch until it gets all crumbly. The butter should be in tiny pieces throughout.
Scatter this over your batter. Don’t press it down. Just let it sit on top.
Step 8: Bake It
Pop the pan on your oven’s center rack.
Set a timer for 50 minutes. That’s your check-in point.
Total baking time is anywhere from 50 to 60 minutes. Every oven’s different, so you gotta check.
How do you know it’s done?
Stick a toothpick in the center. If it comes out clean (a few moist crumbs are okay), you’re good. Wet batter on the toothpick? Give it more time.
The top should be golden brown. The streusel should look toasted. The edges will pull away from the pan sides slightly.
Pro move: If the top’s browning too fast, tent some aluminum foil loosely over it for the last 15 minutes.
Step 9: Cool Down Time
Take it out of the oven. Let it sit in the pan for 15 minutes.
This rest time helps it set up properly.
Run a butter knife around the edges to loosen it. Flip the pan over and let the loaf slide out onto a wire rack.
Now here’s the hard part…
Let it cool completely before slicing.
I know. I know! The smell is incredible and you want to dive in right now.
But cutting it too early makes gummy slices. Nobody wants that.
Full cooling takes about an hour. The bread’s still setting during this time. The texture gets better.
Tips That Actually Matter
Temperature Stuff – Cold eggs don’t mix smoothly. I pull mine out and leave them on the counter for 30 minutes before I start baking.
Flour Measuring – Don’t scoop directly from the bag. You’ll pack in too much. Spoon it into your measuring cup instead, then level it off with a knife.
Check Your Leaveners – Old baking powder or baking soda won’t make your bread rise right. If they’re more than 6 months old, toss them and get fresh.
The Oat Soak is Non-Negotiable – Those 20 minutes really do matter. Skip this and you get unpleasant chewy oat bits throughout. Not worth it.
Spice Quality – Fresh apple pie spice makes a noticeable difference. Stale spices taste like dust. If your spice jar has been sitting there since 2019, replace it.
Want to Switch It Up?
Add Nuts – Chop up 1/2 cup of walnuts or pecans and fold them in. Toast them first for even better flavor.
Dried Fruit – About 1/3 cup of raisins, dried cranberries, or chopped dates adds chewy sweetness. Kids love this version.
Chocolate Twist – Stir in 1/2 cup cinnamon chips for a snickerdoodle vibe. Seriously good.
More Apple Texture – Fold in 1/2 cup finely diced fresh apple along with the applesauce. Gives you texture variety.
Honey Instead – Swap the maple syrup for honey. The bread tastes slightly more floral. Still delicious.
How to Store This Thing
I’ve figured out the best storage methods through lots of trial and error.
Room Temperature Storage
Let the bread cool completely first. Then stick it in an airtight container or zip-top bag.
It’ll stay fresh for up to 4 days this way.
Keep it away from direct sunlight or your stove. A cool, dry pantry spot is perfect.
Here’s something cool…
The bread actually tastes better on day two. The flavors blend together overnight and develop more complexity.
Freezing It
Wrap the whole cooled loaf tight in plastic wrap. Then put it in a freezer bag.
Freezes beautifully for up to 3 months.
My preferred method?
Slice the bread first. Freeze individual slices. Then I can grab exactly what I need for breakfast without thawing the whole loaf.
Put parchment paper between slices so they don’t stick together. Makes your life easier later.
Reheating Tips
Thaw frozen bread overnight in the fridge before warming. Never microwave it straight from frozen. Trust me. It gets all gummy and weird.
Wrap thawed slices in foil and warm them at 350°F for about 10 minutes. Comes out perfectly tender.
Individual slices work great in the toaster or air fryer too. That’s my usual weekday morning move.
How I Like to Serve It
The bread’s great on its own. But sometimes I like to fancy it up a bit.
Simple is Best
A pat of salted butter melting into a warm slice? Hard to beat.
Almond butter or cashew butter spread on there is amazing too.
Sweet Tooth Territory
Drizzle warm slices with maple syrup for extra indulgence.
Want to go full dessert? Cream cheese frosting. You’re welcome.
Complete Breakfast
Serve it alongside scrambled eggs and fresh fruit. The bread gives you those satisfying carbs to start your day.
Afternoon Pick-Me-Up
Toast a slice. Spread it with Greek yogurt and sprinkle some granola on top. Balanced snack that actually keeps you full.
Dessert Mode Activated
Warm the bread. Top it with vanilla ice cream and caramel sauce.
Your family will think you ordered from a fancy bakery. Don’t tell them how easy it was.
Questions People Always Ask
Can I use quick oats instead?
Quick oats work if that’s what you’ve got. The texture will be a bit different though. Softer. Less distinct oat presence.
I prefer old-fashioned oats for their heartier bite. But quick oats won’t ruin your bread.
Use the same measurements if you swap them out.
Why is my bread dense and heavy?
Overmixing is usually the culprit.
Once you add dry ingredients to wet, mix only until the flour streaks disappear. The batter should look lumpy.
Also…
Check that your baking powder and baking soda are actually fresh and active. Old leaveners won’t give you proper rise.
Can I make muffins instead?
Absolutely!
Divide the batter among 12 greased or lined muffin cups. Fill each about two-thirds full.
Add streusel topping to each one.
Bake at 375°F for 18 to 22 minutes. Check with a toothpick for doneness.
Muffins are great for grab-and-go breakfast portions.
What if I don’t have apple pie spice?
Make your own blend:
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp allspice
- 1/4 tsp ground cloves
That gives you about 1 tablespoon of spice mix.
Or just use cinnamon alone. The flavor won’t be as complex, but it’ll still taste good.
Can I cut back on sugar?
You can reduce the brown sugar by up to 1/4 cup without messing up the texture too much. It’ll be less sweet, obviously. But still delicious.
Don’t reduce the maple syrup though.
It’s contributing moisture and sweetness. Cut it and your bread might come out dry.
The applesauce already keeps the added sugar lower than most apple bread recipes anyway.
Why You Need This Recipe in Your Life
I’ve baked more quick breads than I can count over the years.
This one? Regular rotation status.
It hits that sweet spot between wholesome ingredients and indulgent flavors. You don’t have to choose.
Kids eat it without realizing they’re getting something nutritious. Adults love the complex spice profile and how moist it stays.
The best part?
The recipe’s forgiving enough for beginners. But satisfying enough that experienced bakers still make it.
You don’t need fancy equipment. No weird ingredients that require a specialty store trip.
Make it on a lazy Sunday morning. Enjoy slices all week long.
Your kitchen will smell incredible while it bakes. Like fall exploded in there. In the best way.
Hosting brunch? This bread delivers. Need a thoughtful homemade gift? Wrap a loaf in parchment paper and tie it with twine. Beautiful.
I really hope this bread brings as much joy to your table as it has to mine.
Happy baking, friends!
Apple Harvest Oatmeal Bread
Ingredients
- For the Bread:
- 1/2 cup old-fashioned rolled oats
- 1/2 cup milk of choice unsweetened preferred
- 3/4 cup unsweetened applesauce
- 2 large eggs room temperature
- 1/4 cup pure maple syrup Grade A or B
- 1/2 cup brown sugar light or dark
- 1/3 cup neutral oil canola, vegetable, or avocado
- 1 tsp pure vanilla extract
- 1 1/2 cups all-purpose flour or white whole wheat flour
- 1 Tbsp apple pie spice or pumpkin pie spice
- 1 tsp baking powder fresh
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- For the Streusel Topping:
- 1/3 cup old-fashioned rolled oats
- 2 Tbsp brown sugar
- 1 Tbsp cold salted butter cut into small pieces
Instructions
- Prep & Soak:
- Preheat oven to 350°F. Grease a 9×5-inch loaf pan thoroughly with cooking spray, getting all corners and sides.
- In a medium bowl, combine 1/2 cup oats with 1/2 cup milk. Stir well and let sit for 20 minutes to soften the oats.
- Mix Wet Ingredients:
- In a large mixing bowl, whisk together applesauce, eggs, maple syrup, brown sugar, oil, and vanilla until smooth with no egg streaks.
- After the oats have soaked for 20 minutes, add them to the wet mixture and whisk until fully combined.
- Combine Dry Ingredients:
- In a medium bowl, mix together flour, apple pie spice, baking powder, baking soda, and salt. Whisk for about 30 seconds to distribute the leaveners evenly.
- Bring It Together:
- Pour the dry mixture into the bowl with wet ingredients. Using a rubber spatula or wooden spoon, gently fold together until just combined and no dry flour remains. Don’t overmix – the batter should look thick and slightly lumpy.
- Scrape batter into the prepared loaf pan and spread evenly corner to corner. Tap the pan on the counter 2-3 times to release air bubbles.
- Make Streusel:
- In a small bowl, combine remaining oats, brown sugar, and cold butter pieces. Use your fingers to rub and pinch until the mixture is crumbly with butter distributed throughout.
- Scatter streusel topping evenly over the batter. Don’t press down.
- Bake:
- Bake on the center rack for 50-60 minutes, until a toothpick inserted in the center comes out clean or with just a few moist crumbs. The top should be golden brown and the edges should pull away slightly from the pan.
- If the top browns too quickly, tent loosely with aluminum foil for the last 15 minutes.
- Cool & Serve:
- Remove from oven and let cool in the pan for 15 minutes. Run a butter knife around the edges to loosen, then flip out onto a wire rack.
- Let cool completely before slicing (about 1 hour) for the best texture and clean slices.
Notes
Freezing: Wrap tightly in plastic wrap, then place in a freezer bag. Freeze whole or slice first and separate with parchment paper for easy individual portions. Keeps for up to 3 months.
Reheating: Thaw overnight in the fridge. Wrap in foil and warm at 350°F for 10 minutes, or toast individual slices.
Substitutions: Quick oats can replace old-fashioned oats (texture will be softer)
Honey can replace maple syrup (flavor will be slightly more floral)
Make your own apple pie spice: 2 tsp cinnamon + 1/2 tsp nutmeg + 1/4 tsp allspice + 1/4 tsp ground cloves Add-ins: Fold in 1/2 cup chopped walnuts or pecans, 1/3 cup dried cranberries or raisins, 1/2 cup cinnamon chips, or 1/2 cup finely diced fresh apple.
Muffin Option: Divide batter among 12 muffin cups (2/3 full), top with streusel, and bake at 375°F for 18-22 minutes.
Tips: Don’t skip soaking the oats – this prevents chewy bits in the finished bread
Use room temperature eggs for smooth mixing
Measure flour by spooning into cup and leveling off (don’t scoop directly from bag)
Check that baking powder and soda are fresh (less than 6 months old)
