Easy Apple Lemon Bread

This simple Apple and Lemon Bread is a quick bread, made with fresh grated apples and has the flavor of lemon giving it the most delicious aroma. It’s so easy to prepare and the perfect treat with a cup of coffee or a cold glass of milk.

My favorite desserts involve as little work as possible. Preferably mix, dump out and bake. It can’t get any easier than that. The aroma of baking sweets is so cozy and inviting, no wonder there are candles dedicated to recreating the smell.

There are some ingredients that I ALWAYS have on hand, and as soon as I start to run out, they go on my shopping list immediately. Two of these irreplaceable ingredients are apples and lemons. If you come to my house, you will most likely find them in my big fruit bowl that sits on my kitchen cupboard.

This sweet apple bread recipe combines the delicious flavors of apple, lemon and vanilla. The grated apple makes the bread even more moist and tender. Of course, the apples, lemon zest and vanilla create the most amazing flavor and smell. The verdict – absolute perfection. Note to self – lemon zest with apples is a glorious combination!

What Apples Are Best For Baking? 

My favorite apples for baking are Granny Smith apples. They are green in color and have the perfect consistency for baking because they don’t fall apart and are also tart. For this recipe, any kind of apples will work. Any variety that you have can be used interchangeably. 

What Kind of Pan To Use For Apple Lemon Bread?

The bread pan that I use is 9 X 5 inches. (It’s actually 9 1/2 X 5 1/2 inches, but in all the descriptions of the bread pans, it says 9 x 5.)

I use the same bread pan for almost all the breads that I bake, Simple Homemade Bread, Banana Bread, Pistachio Bread, Swirled Cinnamon Raisin Bread and Three Wishes Keks (made with poppy seeds, nuts, raisins and cocoa – so good).

Preparing the Apple Lemon Bread Batter

Before you start mixing the batter, preheat the oven to 350 degrees Fahrenheit. Use butter or oil to grease the sides of a bread pan.

Prepare the Apple Lemon Bread Batter. You can use a stand mixer or a hand held mixer.

It is important to start with room temperature butter and eggs, so that they mix up to a creamy and fluffy consistency and will result in a tender bread.

Also, mixing the dry ingredients (flour, baking powder and salt) in a separate bowl first before adding them to the batter will help to mix in the baking powder and salt evenly with the flour and will prevent pockets of baking powder from ending up in one area of the bread.

Grate the apples on a box grater, using the large holes. Grate the apples right before adding to the batter so that they don’t turn brown.

Add the grated apples along with the lemon zest to the batter and mix using a rubber spatula until everything is evenly combined. Spread the batter into the prepared bread pan and bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center comes out clean.

Serving and Storing the Apple Lemon Bread

Cool the Apple Lemon Bread for 3-5 minutes and then take it out of the pan and place it on a cooling rack.

Dust with powdered sugar or you can even cover it with a glaze, such as the one I use for my Orange Bundt Cakes, just substitute lemon for orange. 

The Apple Lemon Bread can be served warm or at room temperature. Store at room temperature, covered.

Freezing Apple Lemon Bread

You can also freeze the Apple Lemon Bread. Wrap it in several layers of plastic wrap, parchment paper, paper towels or aluminum foil. I also place the wrapped bread in a freezer ziplock bag. This will protect the bread from losing moisture and thus becoming dry and will protect it from absorbing any odors. The bread will stay fresh for 2-4 months in the freezer.

Thaw the bread in the refrigerator or at room temperature. You can even warm it up in the microwave, toaster or oven for an extra special touch, which will really elevate the flavor.


Easy Apple Lemon Bread

This easy apple lemon bread recipe combines the delicious flavors of apple, lemon and vanilla. The grated apple makes the bread even more moist and tender.

  • Author: Olga’s Flavor Factory
  • Prep Time: 10 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour
  • Yield: 1 loaf 1x
  • Category: Sweets


  • 1/2 cup (8 Tablespoons or 4 oz) butter, softened
  • 1/21 cup sugar (I used 1/2 cup, but I don’t like my desserts too sweet, use your judgement)
  • 4 eggs, room temperature
  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 2 teaspoons vanilla extract
  • 2 medium apples, peeled and grated (1 3/42 cups)
  • 1/21 teaspoon lemon zest
  • powdered sugar, to dust the top of the loaf, optional


  1. Preheat the oven to 350 degrees. Grease a loaf pan with butter or spray.
  2. In the bowl of a stand mixer with a paddle attachment, or using a hand mixer, cream the butter and sugar until they are pale yellow and fluffy.
  3. Add the eggs, one at a time. Add the vanilla extract. 
  4. In another medium bowl, whisk the flour, baking powder and salt, until well mixed. Add to the batter and mix to combine.
  5. Add the grated apples and lemon zest. Mix to combine.
  6. Scrape the batter into the prepared loaf pan and spread it out evenly.
  7. Bake for about 45-55 minutes in the preheated oven, until a toothpick inserted into the center comes out clean.
  8. Cool for 3-5 minutes and then take the loaf out of the pan and place it on a cooling rack. Dust with powdered sugar, if you want.

Keywords: apple lemon bread, easy apple dessert, how to bake with apples, apple bread, apple lemon dessert, apple loaf, apple cake

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This is an updated version of the Apple Lemon Bread recipe that was published originally on December 4, 2013. The recipe is the same with a few updated images.


  • Anna

    Looks super yummy! Absolutely perfect for the holiday season- I’ll have some in the oven while I decorate the tree tonight 🙂 Thank you for such a wonderful recipe!

  • Ashley P.

    I found your blog yesterday and immediately have fallen in lust over all the wonderful recipes. I just made the Apple Lemon Loaf for my father (he also doesn’t like overly sweet desserts) and he asked for a second helping! I made it specifically for him so I couldn’t refuse. Now he’s looking forward to a slice in the morning with coffee. 🙂 Thank you so much.

    • olgak7

      Hi Ashley!
      I was so happy to read your comment. Thanks for taking the time to write. I am so glad that you could make your father happy with this loaf. Enjoying it with coffee sounds delicious. I’m tempted to whip up a loaf too.

  • Paramitha Nasimova

    I’ve made this cake half from recipe this morning. Was so confuse what to bring for my son’s lunchbox as dessert. And I came to this, it’s awesome loaf! Even though I don’t have lemon in hand, I kept make this. I’ve always trust your recipe, bcos it’s always turn out good! And what I like most about this loaf is not too sweet (I’ve followed your sweet measure cos I don’t want my son eat too much sweet). Will try the new one with poppy seed! Thanks Olga, you’re the best! God bless you and your little family!

  • Citlalli Santiago

    Hi Olga, I just found your website yesterday. It is a lifesaver, because I needed a recipe of a dessert to take to school. I just finished baking it and it smells delicious. Thank you Olga. 🙂

  • Olena @ candies & crunches

    Hi Olga! Wanted to let you know that I made this loaf last night and it was delicious! I’m on my way to work now and my hubby is still raving about it. Thank you!

  • Amy C.

    Yum! I have this loaf baking in my oven for approximately the tenth time in five months. It is my daughter’s favorite treat for her lunch box and my favorite snack before bedtime. Thanks so much for this recipe. Blessings to you and your family!

  • Viktoriya

    I actually dont use sugar at all in my house so I substituted it with 3/4 cup of honey. Also added 1/3cup of walnuts. It turned out amazing. Thanks for the recipe.

  • Chris

    Thanks for the recipe but it would be useful if the ingredients were in grams rather than things like sticks of butter or cups. Using kitchen scales is much simpler to weigh things out – just pop the bowl on the scales , zero the scales and add the ingredients. It would also be useful if temperatures are in C as well as the old fashioned F. Thanks again.

  • Kate

    Made this simple yet delicious loaf today. I was hesitant at first on whether or not to make it, so glad I did 😊 Thank you for the delicious recipe. Definitely a keeper.

  • Mark

    Why not juice the lemon after zesting it into a small bowl (I use a Japanese chawan), remove the pips, then grate the apple into the juice and make sure to coat it all: this will stop the browning, make the apple a little more lemony, and the juice can be kept and used for a salad dressing …

    • olgak7

      You can certainly do it that way as well, Mark. I have found that the apples don’t really have too much time to brown if you add them in last, so I skip that part, but you can do it however you like.

  • Allene

    I just found this recipe and want to try it. I’m surprised that it calls for 4 eggs. Most quick breads have 1 or 2 eggs only. I’m wondering how the texture will turn out with so any eggs.

  • Becca

    This bread is delicious! Rose well, reminds me of a pumpkin bread type texture. I made it with cup for cup GF flour and it was great!


    A couple of my bible study group members are gluten intolerant, and I tried this out with gluten-free flour. Kinda missed the step when to add the sugar and did it a little out of sequence but it was such a hit!
    I referred my friends to this website for any Russian goodies!!

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