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Apple bread sliced on a white saucer

Grandmom's Apple Bread

Print Recipe
A moist, cinnamon-y delight, this classic bread loaf comes straight from a notecard in my grandmother's recipe box.
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 2 Loaf Pans

Ingredients

  • 1 Cup Coconut Oil melted
  • 2 Cups Sugar
  • 4 Eggs room temperature
  • 2 tsp Vanilla Extract
  • 4 Tbsp Sour Cream
  • 4 Cups Flour
  • 2 tsp Baking Soda
  • 1 tsp Kosher Salt
  • 1 ½ Tbsp Cinnamon ground
  • 2 Cups Fresh Apples finely chopped
  • 1 Cup Pecans chopped

Instructions

  • Preheat the oven to 350℉.
  • Cream together the coconut oil, sugar, eggs, and vanilla in a large bowl.
  • Add dry ingredients and sour cream to the bowl and mix well.
  • Add chopped apples and nuts.
  • Pour into two well greased loaf pans and bake for 1 hour, checking it at 50 minutes.

Notes

  • You can see the original recipe card from my grandmother's box above in this post. The only alterations made were replacing vegetable oil with coconut oil, iodized salt with Kosher salt, and I added cinnamon. 
  • This bread is easy to over bake. Take it out of the oven just before you think it's ready.