Creamy, warmly spiced, and delightfully tender — Apple Pie Bread brings everything you love about a classic apple pie into an easy, sliceable loaf. Picture a golden crust giving way to chunks of apple and pockets of sweet pie filling, finished with a cinnamon-sugar top that crackles when you slice into it. Fun fact: quick breads like this one became popular because they deliver dessert-level flavor with minimal effort — no rolling crusts, no fuss.
This recipe is special because it combines pantry-friendly convenience with a homemade touch: a boxed cake mix boosted with real apples and canned pie filling for unbelievable flavor. It’s simple enough for weeknight baking, quick enough for a last-minute brunch, and family-friendly enough to win over picky eaters. If you like the cozy flavors in our Country Apple Fritter Bread, you’ll find this loaf just as comforting but with a different texture and faster prep. Ready to bake? You’re going to love how easy this is.
What is Apple Pie Bread?
What exactly is Apple Pie Bread — is it a pie turned into bread or a bread pretending to be pie? A little of both, and all delicious. Think of it as apple pie flavors folded into a soft, cake-like bread that slices like a loaf. Why the name? Maybe someone wanted pie for breakfast and decided to make it sliceable. Or perhaps they remembered that “the way to a man’s heart is through his stomach.” Either way, it’s playful, portable, and perfect with a cup of coffee.
Imagine bringing this to a potluck and watching people ask if it’s pie or cake — that’s half the fun. Give it a try and you’ll have your own story to tell about how it earned its name.
Why You’ll Love This
- Cozy, spiced flavor: The combination of apple pie filling, fresh apple pieces, and warm cinnamon creates a comforting aroma and a tender crumb that melts in your mouth.
- Budget-friendly and fast: Using a boxed cake mix and a can of pie filling keeps this loaf inexpensive and reduces prep time — perfect when you want something home-baked without the time commitment.
- Versatile toppings and mix-ins: Add nuts, raisins, or a drizzle of glaze to suit your taste. The simple cinnamon-sugar topping takes it over the top every time.
If you enjoy the fruity bakes on this blog, you might also like the similar comfort of our Country Apple Fritter Bread, which leans more rustic and fritter-like. Make this Apple Pie Bread when you want a slightly lighter, more cake-like texture. Try it — you’ll be baking it again.
How to Make:
Quick Overview
This Apple Pie Bread is easy, fast, and totally satisfying. Prep takes about 15 minutes and baking is 35 to 45 minutes, so you can have a warm loaf in under an hour. It’s simple to mix: dry ingredients, fold in the pie filling and eggs, then bake to a golden finish. The standout element is the soft, moist interior studded with apple pieces and a cinnamon-sugar finish that adds a crisp, sweet top.
Prep time: 15 minutes
Bake time: 35 to 45 minutes
Total time: about 50 to 60 minutes
Ingredients
- 1 (21 ounce) can apple pie filling, mashed slightly (room temperature)
- 1 box yellow cake mix (15.25 ounce box recommended)
- 4 eggs, lightly beaten (room temperature)
- 1 cup self-rising flour (sifted if lumpy)
- 1 tablespoon ground cinnamon (for batter)
- 1 medium apple, chopped small (about 1 cup; peeled or unpeeled as you prefer)
- 1/2 cup granulated sugar (for topping)
- 1 1/2 teaspoons ground cinnamon (for topping)
Directions
- Preheat the oven to 325°F (165°C). Grease two standard 9×5-inch loaf pans with butter or nonstick spray and line with parchment if desired for easy removal.
- In a large mixing bowl, whisk together the yellow cake mix, self-rising flour, and 1 tablespoon of cinnamon until evenly combined and free of lumps.
- Stir in the mashed apple pie filling and the lightly beaten eggs. Mix until just combined — do not overmix or the bread will become dense.
- Gently fold in the chopped apple pieces with a rubber spatula so they are evenly distributed through the batter.
- Divide the batter evenly between the two prepared loaf pans, smoothing the tops with a spatula.
- In a small bowl, combine 1/2 cup sugar and 1 1/2 teaspoons cinnamon. Sprinkle this mixture evenly over the tops of both loaves to create a sweet, slightly crunchy topping.
- Bake in the preheated oven for 35 to 45 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. Rotate pans halfway through baking if your oven has hot spots.
- Let the loaves cool in the pans for 10 minutes, then run a knife around the edges and transfer the loaves to a wire rack to cool slightly.
- Slice and serve warm for the best melt-in-your-mouth experience, or cool to room temperature for easy slicing and storage.
What to Serve With
- A scoop of vanilla ice cream or a drizzle of caramel sauce for dessert-style indulgence.
- Plain Greek yogurt or whipped cream to balance the sweetness for breakfast.
- A sharp cheddar or cream cheese spread for an unexpectedly lovely savory-sweet contrast.
- Hot coffee, a spiced chai latte, or apple cider to complement the cinnamon and apple flavors.
Pairing suggestions help create a complete moment — brunch, dessert, or a cozy snack with tea.
Top Tips for Perfecting
- Use room-temperature eggs and pie filling so the batter mixes evenly and bakes uniformly.
- Don’t overmix the batter — stop when the dry ingredients are just incorporated to keep the loaf tender.
- For extra texture, fold in 1/2 cup chopped walnuts or pecans. Toast them lightly first for deeper flavor.
- If your apple variety is very juicy, pat pieces lightly with paper towel to avoid excess moisture.
- Check doneness at the 35-minute mark because ovens vary; add time in 3-5 minute increments until a toothpick is mostly clean.
Storing and Reheating Tips
- Refrigeration: Store cooled slices in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving or reheat.
- Freezing: Wrap whole loaves or individual slices tightly in plastic wrap and then foil; freeze up to 3 months. Thaw overnight in the refrigerator or at room temperature.
- Reheating: Warm individual slices in the microwave for 12 to 20 seconds or in a 350°F oven for 8 to 10 minutes for a freshly baked taste. If frozen, allow to thaw fully before gentle reheating.
FAQs
Can I use homemade pie filling instead of canned?
Yes. Homemade pie filling works great — just make sure it’s cooled and not overly runny. If it’s very juicy, reduce the apple pieces slightly to avoid soggy batter.
Can I make this in a bundt pan instead of loaf pans?
You can, but baking time will change. Use a bundt pan and bake at 325°F, checking around 40 to 55 minutes depending on pan size. A toothpick should come out clean.
What apples are best for this recipe?
Firm apples like Honeycrisp, Granny Smith, or Gala hold their shape well. Use a sweeter apple for a softer sweetness or tart varieties to contrast the sugar topping.
Can I skip the boxed cake mix and make a fully homemade batter?
Yes, you can substitute with your favorite from-scratch yellow cake recipe, but you may need to adjust flour and leavening to match the texture and rise of the boxed mix.
Is this recipe freezer-friendly?
Yes. Cool completely, wrap tightly, and freeze up to 3 months. Thaw in the fridge overnight or at room temperature before reheating.
Conclusion
Apple Pie Bread is an effortless way to enjoy pie-like flavors in a sliceable, shareable form that’s perfect for breakfast, dessert, or a cozy afternoon treat. It’s quick to mix, budget-friendly, and deliciously adaptable — whether you keep it classic or add nuts, glaze, or a scoop of ice cream. For more inspiration and a slightly different take on cinnamon-apple loaves, check out this Cinnamon Apple Pie Bread and another favorite, The Best Apple Bread – The Country Cook. Try the recipe, share a loaf with someone you love, and enjoy the smiles it brings.
Apple Pie Bread
Equipment
- Mixing Bowl
- Loaf Pans
- Oven
Ingredients
Ingredients
- 1 can (21 ounce) apple pie filling mashed slightly, room temperature
- 1 box (15.25 ounce) yellow cake mix recommended
- 4 large eggs lightly beaten, room temperature
- 1 cup self-rising flour sifted if lumpy
- 1 tablespoon ground cinnamon for batter
- 1 medium apple chopped small, about 1 cup; peeled or unpeeled as preferred
- 1/2 cup granulated sugar for topping
- 1 1/2 teaspoons ground cinnamon for topping
Instructions
- Preheat the oven to 325°F (165°C). Grease two standard 9×5-inch loaf pans with butter or nonstick spray and line with parchment if desired for easy removal.
- In a large mixing bowl, whisk together the yellow cake mix, self-rising flour, and 1 tablespoon of cinnamon until evenly combined and free of lumps.
- Stir in the mashed apple pie filling and the lightly beaten eggs. Mix until just combined — do not overmix or the bread will become dense.
- Gently fold in the chopped apple pieces with a rubber spatula so they are evenly distributed through the batter.
- Divide the batter evenly between the two prepared loaf pans, smoothing the tops with a spatula.
- In a small bowl, combine 1/2 cup sugar and 1 1/2 teaspoons cinnamon. Sprinkle this mixture evenly over the tops of both loaves to create a sweet, slightly crunchy topping.
- Bake in the preheated oven for 35 to 45 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. Rotate pans halfway through baking if your oven has hot spots.
- Let the loaves cool in the pans for 10 minutes, then run a knife around the edges and transfer the loaves to a wire rack to cool slightly.
- Slice and serve warm for the best melt-in-your-mouth experience, or cool to room temperature for easy slicing and storage.