Easy German Apple Bread Recipe: Oma's Apfelbrot

by: Gerhild Fulson  /  Cookbook Author, Blogger, German Oma!

Oma's Amazon Shop

This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.

German apple bread is the perfect way to kick off the holiday baking season. Its warm, spiced aroma fills the kitchen and brings back memories of baking with my Mutti as Christmas approached.

As the days grow shorter and Christmas approaches, it's time to start a baking plan. I recall my Mutti starting as soon as November rolled around. It might seem early, but this tradition goes back generations.

For many Germans, the baking begins well before Advent, those four weeks leading up to Christmas. I learned from Mutti that some of our very favorite holiday treats, like Lebkuchen, Stollen, and Zimtsterne, needed to rest in order for their flavors to develop over time.

So, back to my baking plan! I have recipes that need time to rest and develop their flavors, and others that are simply meant to be enjoyed throughout the season.

As the cozy days of early winter settle in, there’s nothing better than baking this traditional sweet bread: German apple bread or apfelbrot. It's a recipe that my very dear German friend passed on to me.

This simple, yeast-free baking recipe fills the house with the warming scents of apple, cinnamon, and cloves — a comforting reminder of the holiday just around the corner.

Perfect for Christmas gatherings or a cozy weekend by the fire, this apple bread is a great way to celebrate the seasonal flavors and the heartwarming tradition of German baking.

A no-yeast quick bread

German apple bread is a type of quick bread that doesn’t use yeast, making it an excellent choice for beginner bakers and those looking for a simple, no-fuss recipe with less work.

Using baking powder as a leavening agent, this apple bread is straightforward, making a wonderfully moist loaf with a bread-like texture filled with the goodness of dried fruits and nuts, in my case, with raisins and whole filberts (hazelnuts).

Get ready for Christmas! Grab your copy of Oma's collection of her favorites in Christmas Cookies e-Cookbook.

Take a peek at all Oma's eCookbooks. They make sharing your German heritage a delicious adventure!

Why apples?

Apples have a rich history in Germany, dating back to the Roman era when they became a staple in Europe. They’re celebrated in German cuisine through recipes like apple bread, apple strudel, and German apple streusel cake, and honored in fall festivals like the Apfelfests that are popular throughout the apple growing regions:

• Altes Land (near Hamburg) – Germany’s largest apple-growing region, known for its festival in Jork.
• Lake Constance (Bodensee) – Towns like Lindau host festivals with tastings and local crafts.
• Saxony – Around Meissen and Dresden, celebrating local apple varieties.
• Rhineland-Palatinate – Festivals along the Rhine and Mosel with fresh apples and cider.
• Hesse – Near Frankfurt, featuring apfelwein (apple wine) and apple festivities.
• Thuringia – Especially in the Saale and Unstrut valleys, with cider and traditional dishes.

These festivals occur in September and October, celebrating the apple season with regional foods and crafts. Meaning, apples are fully in abundance at this time of year, waiting to be used for fall and winter recipes, for both sweet and savory dishes.

Which apples are best for baking?

Choosing the right apples is key to making authentic German apple bread. Here are a some good options:

• Boskoop: A slightly tart, firm apple ideal for baking, with a robust flavor that complements spices.
• Elstar: Known for its balanced sweet-tart taste, Elstar apples add brightness and retain texture.
• Jonagold: Juicy and sweet, Jonagold apples enhance recipes with a hint of natural sweetness.
• Braeburn: Tangy and aromatic, these apples hold their shape well in baking.
• Granny Smith – Tart and firm, these are ideal for pies and other baked goods where you want the apple flavor to stand out.
• Golden Delicious – Mildly sweet and firm, Golden Delicious apples are versatile in baking, pairing well with spices.
• Honeycrisp – Sweet, juicy, and crisp, Honeycrisp apples add a nice texture and sweetness to baked treats.
• Cortland – A bit softer than others but still good for baking, especially in recipes where some texture breakdown is fine.
• Mutsu - also known as Crispin apples, have a sweet-tart flavor and a firm, crisp texture, similar to Granny Smith, but with a bit more sweetness.

Let me make a confession. I usually use whatever sweet apples are in my crisper! They will all work and be delicious, even if the texture of the final bake may be different. I typically have Gala, Mutsu, and Granny Smith apples on hand and use them all for baking as well.

How to make German apple bread

Detailed instructions are in the recipe card below, but quickly, for this recipe, gather your ingredients and prepare the apple mixture the night before. This overnight preparation ensures that the grated apples release their natural juices. The raisins soak up this apple juice.

First, prepare the overnight apple mixture. Using a small bowl, wash the apples thoroughly and grate them with the peel to retain fiber and extra flavor.

Discard the core and transfer the grated apples to a large mixing bowl. Add lemon juice, sugar, vanilla, and raisins, mixing everything thoroughly. Cover the bowl and leave it on the counter overnight, allowing the flavors to combine and the apples to soften.

The next day, begin by preheating your oven to 375°F (190°C) or 350°F (175°C) if using a convection oven. Grease your loaf pan. Traditionally, this German apple bread is baked in a 12x4.5" loaf pan, however, as you can see by the photos, that's not what was used. If you have a 9.8x5.5” ceramic loaf pan or something in a similar size, that will work as well.

In a separate large mixing bowl, whisk together the dry ingredients: all-purpose flour, baking powder, a pinch of salt, cocoa powder, cinnamon, and ground cloves. Using a whisk to do this, makes this a quick and thorough job.

Now, combine the dry and wet ingredients by adding the apple mixture and whole filberts to the dry ingredients. Use a wooden spoon or spatula to mix until combined.

The dough should be thick and sticky, holding its shape on the spoon. If it’s too dense, add a small amount of water to reach the desired consistency; if it’s too wet, add a bit more flour.

Transfer the thick dough into the greased loaf pan, smoothing the surface to ensure an even bake. Place the pan in the oven and bake for approximately 60 minutes. You’ll know it’s ready when a toothpick inserted in the center comes out clean.

Once baked, let the apple bread cool in the pan for about 10 minutes before removing the bread to a wire rack. This prevents the bottom from becoming soggy. Let it cool completely before slicing.

How to serve

This apple bread is absolutely delicious on its own, but you can also serve it:

• serve warm with a dab of butter or a drizzle of honey
• add a confectioner's sugar glaze for extra sweetness and a festive touch
• toast a slice and pair it with your favorite tea or coffee

Ready to bake this German apple bread?

Print Recipe

Easy German Apple Bread Recipe: Oma's Apfelbrot

German Apple Bread Recipe: This easy, no-yeast recipe fills the house with the holiday scents of apple, cinnamon, and cloves. Perfect for a German Christmas or a quiet weekend!

Prep Time 15 minutes

Cook Time 60 minutes

Total Time 75 minutes + overnight

Servings:

Makes 16 servings

Ingredients:

• 750 grams (1.7 lbs) apples, grated with peel
• 2 tablespoons lemon juice
• 150 grams (¾ cup) granulated sugar
• 1 teaspoon vanilla extract
• 100 grams (½ cup) raisins
• 350 grams (2¾ cups) all-purpose flour
• 1 tablespoon baking powder
• Pinch of salt
• 1 tablespoon unsweetened cocoa powder
• 1 teaspoon ground cinnamon
• Pinch of ground cloves
• 150 grams (1¼ cups) whole filberts (hazelnuts)

Instructions:

1. Grate the apples with their peels into a large mixing bowl. Stir in the lemon juice, sugar, vanilla, and raisins. Cover and let sit on the counter overnight.
2. Preheat oven to 375°F (190°C) or 350°F (175°C) for convection. Grease a loaf pan, see hints below for sizes.
3. In a large bowl, combine flour, baking powder, salt, cocoa powder, cinnamon, and cloves and stir with a whisk to mix.
4. Add the apple mixture and filberts to the dry ingredients, stirring to combine. The dough should be thick and sticky, holding its shape on the spoon. If it’s too dense, add a small amount of water to reach the desired consistency; if it’s too wet, add a bit more flour.
5. Spoon the batter into the loaf pan, smoothing the top. Bake for 60 minutes, checking with a toothpick or cake tester for doneness. Let the loaf cool in the pan for about 10 minutes before removing the bread to a wire rack.
6. Let the apple bread cool completely before slicing.

Notes/Hints:

• Traditionally, this is baked in a 12×4.5-inch loaf pan, however, any loaf pan similar to a 9.8×5.5-inch will work.
• This apple bread stores well at room temperature, wrapped in plastic wrap or in an airtight container, for up to three days. For longer storage, wrap the bread in plastic wrap or foil, then place it in an airtight container or resealable bag. Refrigerated, it can last up to a week. Let it come to room temperature before serving.

*  *  *  *  *

Unless otherwise noted recipe, images and content © Just like Oma | www.quick-german-recipes.com

This recipe has been adapted from the Veganes Apfelbrot Rezept.

---

Follow Oma on Social Media:

instagramyoutubefacebookpinterest

Leave a comment about this recipe or ask a question?

Pop right over to my private Facebook group, the Kaffeeklatschers. You'll find thousands of German foodies, all eager to help and to talk about all things German, especially these yummy foods. 

Meet with us around Oma's table, pull up a chair, grab a coffee and a piece of Apfelstrudel, and enjoy the visit.

Newest Recipes

• 
• 

1. German Spritz Cookies Recipe: Oma's Spritzgebäck

   
   This German spritz cookies recipe is one that I've had for years. Buttery and crisp, with just a hint of almond, these fun little shapes still disappear as fast as I can bake them.

   Go to Recipe

2. Soups & Stews Just Like Oma - Paperback Cookbook

   
   With Soups & Stews just like Oma, I, Oma Gerhild guide you step-by-step to recreate those delicious meals you remember from your Oma's kitchen

   Go to Recipe

3. German Poppy Seed Roll – Oma's Mohnrolle / Mohnstriezel

   
   Oma's poppy seed roll, Mohnrolle, is so easy to make. Use your bread machine to whip up the dough, mix the filling (or use canned), roll it all together, bake, and ENJOY! Yes, that easy!

   Go to Recipe

*  *  *  *  *

PIN to SAVE this recipe to your Pinterest board!

And let’s be friends on Pinterest!

---

Easy German Apple Bread Recipe: Oma's Apfelbrot

By Oma Gerhild Fulson

German Apple Bread Recipe: This easy, no-yeast recipe fills the house with the holiday scents of apple, cinnamon, and cloves. Perfect for a German Christmas or a quiet weekend!

Ingredients: apples, lemon juice, sugar, vanilla extract, raisins, flour, baking powder, salt, cocoa powder, cinnamon, cloves, filberts,

For the full recipe, scroll up ...

Let's connect...

More about me >

Hi, I'm Oma Gerhild! As a food writer and cookbook author, I'm always looking to find ways to pass on my German heritage using local ingredients. Quick and easy. That's my goal. Wunderbar food. That's the result.