Whole Wheat Apple Bread

I look forward to making this bread every fall when I have apples on hand.  The recipe comes from a Penzeys Spices catalog that I found, probably connected to my sister-in-law Carrie, who was given a Penzeys gift package for her wedding.  I saw the recipe, which was submitted by Ruth Weber of Rice Lake, Wisconsin and decided that I would try it and have been super pleased every time.  I’ll have to purchase something from Penzeys so that I can get their catalogue to keep the recipes coming!

Whole Wheat Apple Bread

Prep Time: 20 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 1 hour, 50 minutes

Yield: 2 loaves


  • 1 cup Vegetable oil (not olive)
  • 2 cups Sugar
  • 3 Eggs, well beaten
  • 3 cups Whole wheat flour (or 1-1/2 cups whole wheat flour plus 1-1/2 cups unbleached white flour)
  • 1 tsp Salt
  • 1 tsp Baking soda
  • 2 cups Apples, chopped & peeled (McIntosh or Granny Smith)
  • 1 cup Nuts (pecans or walnuts)
  • 2 tsp Pure vanilla extract

Cooking Directions

  1. Preheat oven to 350. Grease and flour two 8-1/2x4-1/2-inch loaf pans and set aside.
  2. In a large bowl, combine the oil, sugar and eggs.
  3. In a medium bowl, sift together the flour, salt and baking soda.
  4. Gradually add the dry ingredients to the wet, mixing well after each addition.
  5. Fold in the apples, nuts and vanilla.
  6. Pour into the loaf pans and bake at 350 for about 1-1/2 hours (check after 1 hour) or until a toothpick inserted in the loaves comes out clean.
  7. Turn out of the pans while still slightly warm (wait 20-30 minutes) and let cool.

This entry was posted in apple, egg, flour, nuts, oil, pecans, penzeys, recipe, salt, sugar, vanilla, walnuts, whole wheat. Bookmark the permalink.

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