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The Best Moist Apple Loaf Cake

A deliciously moist apple loaf cake that embodies the essence of fall with warm spices and sweet apples, perfect for family gatherings or cozying up at home.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour
  • 1 teaspoon baking soda
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon salt
  • 0.5 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
Wet Ingredients
  • 0.5 cups vegetable oil or any light oil
  • 1 cup granulated sugar can be substituted with brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
Key Ingredients
  • 2 cups peeled, diced apples preferably Granny Smith or your choice
  • 0.5 cups chopped walnuts or pecans optional

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease a standard loaf pan with cooking spray or lightly coat it with oil. You may also line the bottom with parchment paper.
  3. In a bowl, combine flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Mix well and set aside.
  4. In a separate bowl, whisk together the vegetable oil and sugar until combined. Then add eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract.
  5. Gradually add the dry mixture to the wet ingredients, gently stirring until just combined. Do not overblend!
  6. Fold in the diced apples and nuts (if using) to the batter.
  7. Transfer the mixture into your prepared loaf pan.
  8. Bake for approximately 60-70 minutes or until a toothpick comes out clean when inserted into the center.
  9. Once baked, remove from the oven and let it cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely.

Notes

For a richer flavor, substitute granulated sugar with brown sugar. Cover loosely with foil if the top browns too quickly. Avoid overmixing the batter for a lighter cake. Store at room temperature in an airtight container, or refrigerate for up to one week. Freeze for up to three months and thaw overnight before reheating.