Soups & Stews
Martha Stewart’s apple bread delivers that perfect balance of moist crumb and aromatic spices, all with the convenience of a no-knead method.
The secret lies in tenderizing apples with sugar and cinnamon before folding them into a rich, spiced dough—creating a loaf that’s as impressive to serve as it is easy to bake.
I’ve perfected this recipe over years of holiday baking, ensuring every slice has that signature caramelized apple flavor and tender texture.
The beauty of this recipe is its simplicity: no yeast required, no fussing with kneading, just a few pantry staples and 30 minutes of active time.
The dough comes together in a bowl, rests while you prep the filling, and bakes into a golden loaf with a fragrant, spiced aroma that fills your kitchen. Martha’s original technique guarantees a moist crumb that stays fresh for days, making it ideal for gifting or enjoying with tea.
What makes this apple bread truly special is the way the spices—cinnamon, nutmeg, and allspice—blend with the apples to create a warm, comforting flavor profile. The streusel topping adds a delightful crunch, while the apples soften just enough to release their juices into the dough.
Whether you’re baking for a holiday gathering or simply craving a classic comfort food, this recipe delivers restaurant-quality results with minimal effort.
Serve it warm with a pat of butter or a drizzle of caramel, and you’ll understand why this has been a staple in home bakeries for decades. The instructions are foolproof, and the variations—like adding walnuts or a bourbon glaze—make it endlessly adaptable. Let’s get baking!
Ingredients for apple bread recipe martha stewart
Pantry staples meet Martha’s signature spice blend for a loaf that’s moist, fragrant, and effortless.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 4 cups | Sifted for even texture |
| Granulated Sugar 🍚 | 1 ½ cups | White or light brown |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for easier mixing |
| Large Eggs 🥚 | 2 whole | Room temperature preferred |
| Milk 🥛 | ½ cup | Whole milk for richness |
| Granny Smith Apples 🍎 | 2 medium | Peeled, finely diced |
| Ground Cinnamon 🌿 | 2 tbsp | Freshly ground preferred |
| Ground Nutmeg 🌿 | ½ tsp | Freshly grated for depth |
| Ground Allspice 🌶️ | ½ tsp | Or substitute 0.25 tsp cloves |
| Baking Soda 🧂 | 1 tsp | For leavening |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Old-Fashioned Rolled Oats 🌾 | ½ cup | For streusel topping |
| Light Brown Sugar 🍚 | ¼ cup | Packed for streusel |
| Chopped Walnuts 🌰 | ¼ cup | Optional for crunch |
The apples are non-negotiable here—Granny Smiths for tartness, but Honeycrisp or Fuji work too. Most grocery stores carry Granny Smiths year-round, but check the produce section for firm, unblemished fruit. Costco and Whole Foods often have pre-washed organic apples if you prefer convenience. Peel and dice them while you mix the dough so they don’t oxidize. The butter should be cold but not rock-hard—take it out of the fridge 10 minutes before mixing for easier incorporation. For the spices, Penzeys or local spice shops carry freshly ground cinnamon and nutmeg, but the grocery store stuff is fine if it’s labeled ‘ground’ and smells fresh.
No Granny Smiths? Substitute Honeycrisp or even tart green apples—just avoid overly sweet varieties like Gala. Running low on walnuts? Pecans or chopped almonds work just as well for the streusel. The baking soda is crucial—don’t use baking powder—but if you’re out, a pinch of cream of tartar plus extra baking soda (1 tsp total) can substitute. For a boozy twist, add 1 tbsp bourbon or apple cider to the dough. The oats in the streusel can be quick oats if that’s what you have, but old-fashioned give the best texture. If you’re making this ahead, prep the streusel separately and store it in the fridge for up to 3 days.
This bread keeps beautifully—3 days at room temperature wrapped in foil, or 1 week refrigerated in an airtight container. For longer storage, slice and freeze portions on a tray before bagging—they’ll reheat perfectly. Martha’s original recipe calls for brushing the warm loaf with simple syrup (equal parts sugar and water, heated until dissolved), which adds a subtle gloss. I often make a double batch—one for the freezer and one to enjoy fresh. The aroma alone will have your kitchen smelling like a holiday morning.
Why You'll Love This Recipe
- No-Fuss Mix-In: I swear by this recipe because it’s the kind of bread where you can toss in whatever fruit you have—peaches, pears, even leftover berries—and it still turns out tender. No fancy layering or measuring cups of jam required; just chop, fold, and let the dough do the work.
- Warm Spice Magic: That perfect balance of cinnamon, nutmeg, and a touch of vanilla? It’s like autumn in every bite. The butter and sugar caramelize just enough to give it a subtle, gooey edge without being cloying—honestly, the kind of flavor that makes you reach for a second slice before you even leave the table.
- Breakfast or Snack Hero: Between us, this bread is my go-to for lazy mornings (toasted with butter, obviously) or packed in my kids’ lunches—it holds up better than most store-bought loaves. And if you’re hosting? A batch disappears faster than you can say “second helping” at brunch.
- Pantry Staple Power: You’re already using ingredients you own: flour, sugar, butter. No weird substitutions or last-minute grocery runs. The eggs and milk add richness without breaking the bank, and leftovers? They last days—freeze slices for quick toast or crumbs for oatmeal when you’re too tired to bake again.
Step-by-step instructions for Martha Stewart's apple bread
Here's the method that delivers a tender crumb and perfect spice balance every time.
Mix the Wet Ingredients and Apples
In a large mixing bowl, combine the 1 cup unsalted butter and 1.5 cups granulated sugar. Cream them together using an electric mixer on medium speed for 3-4 minutes until light and fluffy. This step is crucial—you're incorporating air that will create that signature tender crumb.
Add the 2 whole large eggs, one at a time, mixing well after each addition. Then stir in the 0.5 cup milk and 2 medium finely diced Granny Smith apples. The apples should be evenly distributed throughout the wet mixture. Set this bowl aside while you prepare the dry ingredients.
Combine Dry Ingredients and Create the Streusel
In a separate medium bowl, whisk together the 4 cups all-purpose flour, 2 tablespoons ground cinnamon, 0.5 teaspoon ground nutmeg, 0.5 teaspoon ground allspice, 1 teaspoon baking soda, and 0.5 teaspoon salt. Sift the flour first to prevent lumps, then add the spices and leavening agents.
For the streusel topping, mix in a small bowl the 0.5 cup old-fashioned rolled oats, 0.25 cup light brown sugar, and 0.25 cup chopped walnuts. This combination adds delightful texture contrast to the soft bread. Keep both mixtures separate for now.
Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Be careful not to overmix—stop as soon as the flour disappears. Overmixing develops gluten, which can make the bread dense rather than tender.
Once combined, fold in half of the streusel mixture using a spatula. This ensures even distribution throughout the batter. The dough will be thick and sticky, but that's exactly what we want for that moist crumb.
Bake to Golden Perfection
Preheat your oven to 350°F. Grease a 9x5-inch loaf pan and line it with parchment paper for easy removal. Pour the batter into the prepared pan, then sprinkle the remaining streusel evenly over the top.
Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. The top should be golden brown with a slightly cracked appearance. If the top browns too quickly, tent with foil to prevent over-browning while the center cooks through.
Cool and Serve
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely. This resting period allows the bread to set properly and prevents it from becoming gummy.
Slice when completely cool for clean cuts. The bread should be moist with a tender crumb, and those warm spice notes will be especially pronounced. Store wrapped at room temperature for up to 3 days or freeze for longer storage.
Pro Tips For Making Apple Bread Recipe Martha Stewart
- Cream Butter Properly: Martha’s recipe relies on cold butter cut into flour—don’t skip the ice bath. Grate or freeze your butter first, then rub it into flour with your fingertips until it resembles coarse crumbs. I learned this the hard way when my dough turned greasy and refused to hold shape.
- Measure Flour Right: Spoon flour into the cup, then level it with a knife—don’t scoop directly from the bag. Packing flour compresses it, throwing off your bread’s texture. I used to eyeball it, but now I weigh it (1 cup = ~120g) for foolproof results.
- Don’t Overmix the Dough: Mix just until the flour disappears—overworking makes apple bread dense. Stop when you see streaks of flour, then fold in apples gently. My first batch turned out like a brick because I kept kneading like it was pizza dough.
- Use Warm Milk: Warm milk (not hot) activates yeast better and melts butter faster in the dough. Heat it to about 110°F (43°C)—just warm to the touch. Cold milk makes the dough sluggish, and hot milk can kill the yeast. I tested this after a batch failed to rise properly.
Best sauces and condiments for these flavors
Caramel Apple Glaze
Elevate your apple bread with a homemade caramel apple glaze—just ½ cup unsweetened applesauce, ¼ cup brown sugar, and 1 tbsp butter simmered for 5 minutes until thickened. Brush over the warm loaf for a glossy finish.
For extra richness, add 1 tsp vanilla extract and a pinch of cinnamon. This glaze enhances the apple flavor while keeping the bread moist. 🍎
Spiced Maple Butter
Melt ½ cup unsalted butter with ¼ cup maple syrup and 1 tsp cinnamon in a saucepan over low heat. Once smooth, spread this fragrant butter on warm slices for a sweet, aromatic twist.
The maple syrup adds depth, while the cinnamon complements the bread’s spice blend. Store leftovers in the fridge for up to 1 week.
Cream Cheese Frosting
For a tangy contrast, whip 4 oz cream cheese softened with 2 tbsp butter and 1 cup powdered sugar until smooth. Add 1 tsp vanilla and a pinch of salt.
Spread over cooled slices or drizzle over the top of the loaf before baking. This frosting balances the sweetness and adds a creamy texture. 🧈
Honey-Lemon Drizzle
Combine 3 tbsp honey and 1 tbsp fresh lemon juice in a small bowl. Warm slightly to thin, then drizzle over the bread while still warm. The bright citrus cuts through the richness, adding a refreshing note. Use within 2 days for the best flavor. Perfect for a lighter option!
Whipped Cream Cheese
Beat 8 oz cream cheese at room temperature with 1 tbsp powdered sugar and ½ tsp vanilla until fluffy. Pipe or spread over slices for a light, airy topping.
This adds a delicate sweetness without overpowering the bread’s natural flavors. Store in an airtight container for up to 3 days.
Nutrition facts
Frequently asked questions
Can I substitute apples in Martha Stewart's apple bread?
Yes, but choose tart varieties for the best flavor! Granny Smiths are ideal, but Honeycrisp or Fuji work well too. Avoid overly sweet apples like Gala—they won't complement the warm spices. If you're out of fresh apples, try unsweetened applesauce (¾ cup) mixed with ½ cup diced dried apples rehydrated in warm water.
Why does my apple bread turn out dense instead of tender?
Overmixing the dough is the most common culprit! Stop mixing as soon as the flour disappears—overworking develops gluten, which makes bread dense. Also ensure your butter is cold but not rock-hard (10 minutes out of the fridge) and don't skip creaming it with sugar for 3-4 minutes. Finally, check your baking soda—it's essential for lift.
How do I store apple bread to keep it fresh longer?
Wrap cooled bread tightly in plastic wrap or foil, then store at room temperature for 3 days. For longer storage, slice and freeze portions on a tray before bagging—this prevents sogginess. Reheat slices in the oven at 300°F for 5-7 minutes to restore freshness. The streusel topping stays crisp when stored properly!
Can I make this bread in a different pan shape?
For a 9x9-inch square pan, reduce baking time by 10-15 minutes (check at 40 minutes). For a round cake pan, bake 45-55 minutes. The key is to use the same volume pan—if your pan is shallower, increase oven temperature by 25°F to prevent a flat top. Always use parchment paper for easy removal.
What's the secret to extra-moist apple bread?
Martha's trick is the milk + butter ratio and tenderizing the apples first! Soak diced apples in 1 tbsp sugar + 1 tsp cinnamon for 10 minutes before mixing—they'll release juices that keep the crumb moist. Also, don't overbake: pull the bread when a toothpick comes out with a few moist crumbs (not wet batter).