Cinnamon Apple Oatmeal Bread (100% whole grain)

Cinnamon Apple Oatmeal Bread – 100% whole grain, incredibly moist and has the most amazing flavor! |

Update: Using vital wheat gluten and ground flax seed seems to have solved the “looseness” of this bread so I’ve added them to the recipe. Thanks Paula! :) Several people have made this and only had positive feedback to give so don’t be afraid to try!

This bread has the most amazing flavor but… the texture isn’t exactly perfect. When you cut into it, it might fall apart a little. Which is just weird because it is moist. Moist + “loose.” But that’s cool because it’s full of cinnamon and apples. That makes up for it. And the only place I had to transport it was from the table to my mouth. It survived the journey just fine.

Cinnamon Apple Oatmeal Bread – you won't believe how delicious this 100% whole grain loaf is! |

And look at that streusel topping! I suppose this apple bread is more like cake than bread. Definitely feel free to bake it in a cake pan! Just be sure to reduce the baking time by quite a bit.

That glaze was so unnecessary. Me being me, I wanted to make it “pretty.” But if you want to make some glaze, it’s just powdered sugar and a little apple juice.

Cinnamon Apple Oatmeal Bread – an incredibly moist and delicious 100% whole grain loaf! |

This apple oatmeal bread is hands down my favorite quickbread recipe. Healthified or not. It’s full of whole wheat flour but you honestly can’t even taste it! It tastes just like a regular apple loaf made with all-purpose flour. That’s all thanks to the large amount of cinnamon.

If you’re worried about using all whole wheat (or whole spelt) you could use white whole wheat flour. It has all the nutrition of regular whole wheat flour but is much less mild! But honestly – this loaf doesn’t taste healthy at all!

I haven’t tried it, but I think this would also be great with raisins instead of apples. I’ve made yeasted cinnamon bread before but never a quickbread. Let me know if you try it!

100% Whole Grain Cinnamon Apple Oatmeal Bread

  • Prep Time:
  • Cook Time:
  • Ready in:
  • Yield: 2 4" x 8" loaves



  • 1 cup (130 grams) whole wheat flour or spelt flour
  • 1/4 cup (20 grams) oat flour1
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 tablespoon cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 1/8 (100 grams) cup quick oats2
  • 2 teaspoons ground flax seed
  • 2 teaspoons vital wheat gluten
  • 2 eggs
  • 1/2 cup (160 grams) honey
  • 1/4 cup (60ml) olive oil (not extra-virgin) or canola oil
  • 2 teaspoons vanilla
  • 1/4 cup (60ml) apple juice or milk
  • 2 cups (220 grams) chopped apples
  • Streusel:

  • 6 tablespoons whole wheat or spelt flour
  • 6 tablespoons coconut sugar or brown sugar
  • 4 tablespoons coconut oil or normal butter, softened
  • 2 tablespoons quick oats
  • 2 teaspoons cinnamon


  1. Preheat the oven to 325°F / 162°C. Prepare two 4" x 8" loaf pans by lining them with a piece of parchment paper. You could use baking spray, but I think it's easier when you have streusel to just lift the loaves out of the pan.
  2. Prepare the streusel by combining everything together in a small bowl. I used a fork. Set aside.
  3. In a large bowl, sift together the the dry ingredients (through ground flax seed).
  4. In a medium bowl, whisk together the rest of the ingredients except for the apples.
  5. Add the flour mixture to the wet mixture and stir just until combined. Fold in the apples.
  6. Divide the batter among the two pans, sprinkle on the streusel, and bake for about 28 - 30 minutes, or until a toothpick inserted in the center comes out clean. A little sticky is okay, but not wet.
  7. Let the bread cool in their pans for 10 minutes and then let cool on a wire rack.


  1. To make oat flour, grind 20 grams of oats in a coffee grinder or a food processor.
  2. To make quick oats, pulse traditional rolled oats in your food processor a few times until they're broken up and resemble quick oats.

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68 comments on “Cinnamon Apple Oatmeal Bread (100% whole grain)” — Add one!

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  • Kortney says
    February 20, 2019 @ 8:27 pm

    I love the texture of this! Looks so moist.

  • Tea says
    December 5, 2015 @ 11:09 am

    Hi! I tried it (following the recipe for the flours;)) and it’s yummy. What I did to keep the bread together is add a little of something called “psyllium husk” (instead of the gluten) which I recently learned is often used by GF people to hold things like breads together. It’s fairly inexpensive and very easy to find. So my bread was not falling apart. But it was a little dry (probably because of the p. husk, cause that thing is basically just fiber that sucks up water), so if I were to make this again, I’d be adding some applesauce for sure.
    Hope this helps!

    • Erin replies to Tea
      December 7, 2015 @ 11:03 am

      Thanks for the tip! I have some psyllium husk but haven’t actually gotten around to using it. I’ll have to give it a try! Thanks again. :)

  • Amanda says
    November 2, 2013 @ 8:07 pm

    I was just wondering what vital wheat gluten is? And is it vital for the recipe? (See what I did there? Lol) Just wondering as it’s the only ingredient I don’t have on hand and this recipe is calling to me. Lol

    • Erin replies to Amanda
      November 2, 2013 @ 8:37 pm

      Lol. Nice one. :D You can indeed make this bread without the vital wheat gluten, but it’ll be a little more “loose” when cutting it. Not crumbly – it just falls apart because of the lack of gluten in the oat flour. It’ll taste just as good! It’ll just be a little more messy. :) And I had to look this up, but vital wheat gluten is almost pure gluten (what holds baked goods together). “It’s made from wheat flour that has been hydrated to activate the gluten and then processed to remove everything but that gluten.” I hope you’ll enjoy the bread! :)

      • Amanda replies to Erin
        November 2, 2013 @ 8:55 pm

        Thanks for the quick response! And I just omit without any other adjustments? This is happening tomorrow! I’m glad I found your blog. So many great recipes! :)

        • Erin replies to Amanda
          November 2, 2013 @ 9:09 pm

          Thanks, Amanda! I’m happy you found it, too. :) And yes, just omit it without any other adjustments. Enjoy! :D

  • susie says
    October 4, 2013 @ 7:45 pm

    Love this recipe and make it often- BUT my topping never comes out as a glaze- just 4 tablespoons of coconut oil right? Mine comes out crumbly. Still good, but I wish I knew what I was doing wrong :-)

    • Erin replies to susie
      October 4, 2013 @ 8:22 pm

      I’m happy you like the bread! The streusel recipe with 4 tablespoons of coconut oil is for the crumbly topping. So that’s supposed to come out crumbly (but not too crumbly!) :) And the glaze I didn’t write down a recipe for. I just mentioned it in the paragraph before the third picture. It’s just powdered sugar and a little bit of apple juice. I hope that helps! If I misunderstood, please let me know and I’ll give it another try. ;)

  • jumpingjuniper says
    April 22, 2013 @ 9:50 pm

    Was gone much quicker than I expected! Brilliantly tasty:-)

    • Erin replies to jumpingjuniper
      April 22, 2013 @ 10:08 pm

      Woohoo! That's great to hear. :) Thanks a ton for the feedback and I'll go get started on your other comment now. ;)

  • Charlotte Moore says
    April 18, 2013 @ 2:02 am

    I have never seen gluten added to a quick bread. I have only seen it used in yeast breads.

    • Erin replies to Charlotte Moore
      April 18, 2013 @ 3:36 pm

      Same with me, but apparently here, I used too much oat-y goodness and the lack of gluten made my bread "loose." Vital wheat gluten fixes that problem. :)

  • Anonymous says
    October 6, 2012 @ 10:21 pm

    Read all the reviews and added 2 tsp each of gr. flax & vital wheat gluten. It came out wonderful. It's holding together pretty good. The house smells SOOOO good! Thanks so much!

    • Erin replies to Anonymous
      October 6, 2012 @ 11:18 pm

      Excellent! I'll add your changes to the notes section of the recipe so other people can try it with gluten. Thanks a bunch for the feedback! I hope you enjoy it. :)

    • Anonymous replies to Anonymous
      October 7, 2012 @ 1:59 pm

      It is delicious! I'll be making this again soon! Forgot to tell you, using the parchment paper works like a charm! Great idea.
      Thanks for sharing so many awesome recipes!

    • Erin replies to Anonymous
      October 7, 2012 @ 2:41 pm

      Thank you, Paula! I made an update at the top of the post and added your changes to the recipe. Hopefully that'll prevent any other loaves of "loose" bread. :) And so happy that it turned out well. And the smell is insanely good, isn't it? :)

    • Eloisa Robinson replies to Anonymous
      January 15, 2013 @ 6:30 pm

      This bread was sooo good!! Made it before church yesterday and was in a hurry. I didn't have vital gluten and flaxseed. I did add pecans bcz we like them. I forgot to make the glaze and we didn't miss it at all. Had it for a late snack last night, too :). It's the prefect looseness. Thank you!!

    • Erin replies to Anonymous
      January 17, 2013 @ 9:31 pm

      Haha. I love that you said looseness. :) I'm so happy that you enjoyed the bread! And pecans sound like a great addition. Thanks a ton for your feedback! :)

  • climbingguavatrees says
    October 3, 2012 @ 5:59 am

    Looks good! Neither of your flours contains a lot of gluten. Try throwing in 1-2 tsp. of ground flax seed. It should hold it together better, although it might require more liquid.

  • Becca says
    September 29, 2012 @ 11:39 pm

    I haven't been looking at your blog in a while. I think it's because of all the apple recipes and I don't like apples, but I'm still really sorry. I missed your blog. Your apple bread does look quite good though. The only reason I can think why your bread is loose is because the apple chunks are too big. Maybe it's making the slices top heavy or something? I dunno.

    And good luck on twitter. I don't use twitter frankly because I have nothing interesting to say. I'm pretty sure the only think I would write is "doing homework" "studying" "eating a PB&J;" and those are the kinds of things that are like do you not have a life? (something I in fact do not have)

    • Erin replies to Becca
      September 30, 2012 @ 11:27 am

      Becca… this is one of my all-time favorite comments. It made me laugh a lot. :) I'm sorry about all the apples! Starting tomorrow, there'll be tons of pumpkin instead. Is that better? :) And maybe it was the big pieces. I'll have to experiment next year because apples are done! Or almost. I have two more apples recipes but that's it. And I'll space them out a little.

      I've only used Twitter to reply to other people. I never write stuff about what I'm doing. That would also be really, really boring!

  • Julie @ Table for Two says
    September 28, 2012 @ 4:45 pm

    wow, this bread looks insanely delicious!! i love the streusel topping that's completely coated the top!!

  • Anonymous says
    September 28, 2012 @ 5:05 am

    i'm wondering about yogurt rather than juice or milk?? regardless it looks yummy and as for the crumbliness in the bigger scheme of things that is no so bad. doing the challenge also and looking forward to it in some ways.

    • Erin replies to Anonymous
      September 28, 2012 @ 8:29 pm

      That could work! I'd probably try buttermilk, though. Glad to hear that you're doing the challenge too. :)

  • Thomas Strome says
    September 27, 2012 @ 11:10 pm

    An hour of making and baking a bread like this one is really worth it. I also love this same recipe because I'm a bit health conscious now.

    • Erin replies to Thomas Strome
      September 28, 2012 @ 8:27 pm

      I agree! And I'm happy that you like the recipe. :)

  • Kristi @ My San Francisco Kitchen says
    September 27, 2012 @ 3:07 am

    Oh my, these bars look absolutely delicious and wonderful! I have been searching for a new breakfast bar to make (yes you can eat yummy sweets for breakfast! :). Its almost like eating apple pie for breakfast … but healthier!

    • Erin replies to Kristi @ My San Francisco Kitchen
      September 27, 2012 @ 10:34 pm

      Thanks! And I agree, yummy sweets for breakfast is a must. At least for me. I can't make it through breakfast lately without something sweet!

  • Heidi @ Food Doodles says
    September 26, 2012 @ 11:40 pm

    Yummy! I love breads like this especially with streusel on top. Mmmm! I don't know why it's so crumbly though…. Maybe there's just not enough gluten with all the oats and oat flour to hold it together with the apple pieces too. Doesn't matter to me though, as long as it's delicious – which it certainly looks like it is!

    • Erin replies to Heidi @ Food Doodles
      September 27, 2012 @ 10:33 pm

      Heidi – I guess that's it. Oh well. I'm with you on this one. It's delicious and that's all that matters. :)

  • Anonymous says
    September 25, 2012 @ 8:52 pm

    Oh sorry, I meant unrelated…
    Anne in WI

  • Anonymous says
    September 25, 2012 @ 8:51 pm

    Hello from WI! Completely unrated but have you heard of Einkorn wheat? I read a book by a Dr. Mark Hyman recently and he discusses how the wheat we eat now is not the same our grandparents ate and is in fact pretty bad for us. Even if it's all whole wheat style. I ordered some berries of it from a place in Oregon (I believe it was OR) and milled it myself and so far it seems to taste just fine. The newer wheat has been modified to grow faster, resist fungus, resist disease, survive cold, etc. so it has twice as many potential bothersome proteins than the old school wheat. Any thoughts? Have you hear of it? Tried it? I'm not so good using my own milled wheat so my pancakes might be better if I add more of the flour to them since the batter is so runny. -Anne

    • Erin replies to Anonymous
      September 25, 2012 @ 9:21 pm

      Hi Anne! I've heard of it but never really looked into it. I just did some googling and it seems worth looking to. I'm going to try to find it at the health food store the next time I go. If I find it, I'll try it out and see if a recipe I've tried before comes out differently. I'll let you know by email if it works! Thanks for the tip. :)

  • london bakes says
    September 25, 2012 @ 11:19 am

    I can't wait to see how you get on with October Unprocessed; I'm not sure how long I'd last but I'd really like to try it some time!

    Also I may have to hit up Mr Texanerin for how to make a recipe box!

    • Erin replies to london bakes
      September 25, 2012 @ 8:50 pm

      I don't think it'll be so bad! Or maybe I'm just delusional. Maybe I need to make sure I really understand what counts as processed. :)

      And Mr. Texanerin said he might do a tutorial if some people are interested!

  • Natasha says
    September 25, 2012 @ 9:06 am

    Erin! The bread looks yummy! Maybe the bread is loose ;-) because of the low gluten content? There's not much flour in there! But who cares?! Put it in a bowl and eat up! I'd happily have a bowl of that bread for breakfast. Yum.
    And nice work on the recipe box Mr. T. Looks great!

    • Erin replies to Natasha
      September 25, 2012 @ 8:43 pm

      You all are making me laugh! But maybe you're right with the gluten. I thought about adding some vital wheat gluten and then I didn't because I thought most people don't have that and don't want to buy it for a tablespoon or so. And Mr. T.? Haha. He was very happy to get a compliment from you (and the others!)

  • Chung-Ah | Damn Delicious says
    September 25, 2012 @ 7:08 am

    I have no problem with "falling apart" bread. The crumbliness is the best part anyway!

  • Regina @ SpecialtyCakeCreations says
    September 25, 2012 @ 5:38 am

    The apple bread looks fantastic! Who cares if it's crumbly. But I wonder if it has to do with the apples? I made apple cupcakes and they also were so moist, but fell apart quite easily. let me know if you figure it out. Maybe it will fix my cupcakes too.

    • Erin replies to Regina @ SpecialtyCakeCreations
      September 25, 2012 @ 8:38 pm

      I'll let you know if I figure it out! Maybe it does have to do with the apples. I've just never had this with quickbread. Weird!

  • Ashley@Bakerbynature says
    September 25, 2012 @ 2:23 am

    Wow – this bread looks incredible!!! All those apple chunks have me ready to preheat my oven and make this now… if only I had apples left!

  • says
    September 25, 2012 @ 12:55 am

    This looks really good. Wouldn't be able to tell why is it a bit crumbly but to be honest it looks fine with me although I know what you mean :-) Either way I am sure it got eaten right? Nice thing your husband helps you update/fix your cite. My husband won't even be able to print a piece of paper without messing something up :-)

  • Erin @ Dinners, Dishes, and Desserts says
    September 24, 2012 @ 10:35 pm

    I don't really care if it is crumbly or not, I just want to eat it! This looks amazing!

  • Jessica@AKitchenAddiction says
    September 24, 2012 @ 10:24 pm

    I love the look of that topping and those chunks of apples!

    • Erin replies to Jessica@AKitchenAddiction
      September 25, 2012 @ 7:57 pm

      Thanks! I did my best to make it not boring looking. You should have the first loaf. Yikes.

  • Angela @ AnotherBitePlease says
    September 24, 2012 @ 9:42 pm

    Wow the loaf looks sooooo good. I would so eat crumbly bread with a spoon too. Love the recipe box :-)

  • Cassie/Bake Your Day says
    September 24, 2012 @ 8:33 pm

    This is so pretty! I love that topping, Erin! I am thinking about October unprocessed too. I know it would be such a challenge for me!

    • Erin replies to Cassie/Bake Your Day
      September 25, 2012 @ 7:56 pm

      Thanks! And I think you should give it a try. A week can't hurt, can it? :)

  • amy @ fearless homemaker says
    September 24, 2012 @ 6:49 pm

    I think your loose bread looks gorgeous! =) crumbly or not, it looks undoubtedly delicious. and good choice on the glaze – yum!

    • Erin replies to amy @ fearless homemaker
      September 24, 2012 @ 7:21 pm

      I giggle every time I read loose bread. It's just ridiculous. Hope your TV thing went well today! If I didn't get the day messed up…

  • Sonya says
    September 24, 2012 @ 4:42 pm

    I saw your comment on my blog..sweet potatoes are expensive here too. I have to locate Turkish shops where they sell them..normal Dutch stores do not. Well you can sometimes find super small ones for an incredibly higher price than the high price I am already paying at the turkish stores. I do whole grain eating aswell :) I love paleo for desserts aswell. I've lost close to 140 pounds in 2 years and totally revamped the way I cook and bake for myself and family. We still do the full fat sweets every now and then but I can't begin to tell you how much I love the lower fat/sugar way of eating and using things like whole wheat,quinoa and everything else I can get my hands on :) Im still new to it all and alot of the ingredients are not easy to find here and when you can find them they are waaaay more expensive. So I get things here and there and try them out. I have a jar of coconut oil to try now and I cant wait!

    • Erin replies to Sonya
      September 24, 2012 @ 7:19 pm

      Good for you on your weight loss! :) Sweet potatoes aren't so easy to find here either but I do know of one store that carries them all the time. The coconut oil / butter thing is so confusing because I think they use the same word for both and you can't tell by the jar. So I make homemade coconut butter and I use the hard stuff near the butter as my coconut oil. Love it! Hope it works out for you and that it wasn't so expensive. If you can think of anything we might have that you don't, let me know and I'll look. :)

  • Ali | Gimme Some Oven says
    September 24, 2012 @ 3:18 pm

    This looks so amazing! And I'm a believer that no glaze is ever unnecessary. ;)

  • Erin says
    September 24, 2012 @ 2:00 pm

    Aww, I hope you get well soon! This is nothing like a cake but I'm sure they'll feel special anyway. :) And I love your idea. You and I can be the official ambassadors of fall baking for Europe. I've got Germany covered!

    If Kathryn is reading this, do you all do fall baking? England might be easiest to tackle but I'm guessing they don't need our help. :)

  • Sonya says
    September 24, 2012 @ 1:52 pm

    Soooo making this as soon as I stop coughing..Fall as come to The Netherlands and we celebrated it by getting sick :P Don't be bothered by the cumbly just means for me that now I can say this is like a cake and it will make my 3 guys feel extra special when they know I went the extra mile to bake them a whole grain cinnamon apple oatmeal quick bread/ cake :) I LOVE fall baking :) We need to start a trend over here for the Germans and Dutch people..Fall baking..embrace it,love it,try it :) lol

  • Lauren @ Healthy Food For Living says
    September 24, 2012 @ 1:14 pm

    I think the loaf looks gorgeous! And yummy =).

    I wonder if you've having difficulty slicing it because of the large chunks of apple perhaps? Maybe if the apples were grated instead of chopped the bread would hold together better. Just a thought.

    Either way, I love to crumble quick bread over yogurt or oatmeal, so this is absolutely going on my list!

    • Erin replies to Lauren @ Healthy Food For Living
      September 24, 2012 @ 1:25 pm

      In one version I did half grated, half chopped and it didn't make a difference. Maybe the apples that were chopped were just too big. Wow, I've made way too many version of this recipe. And I went with the first. Oh well. They were all delicious except the last healthy tasting one. I hope you like the bread! And thanks for the tip. :)


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