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Apple Pie Spice Bread Recipe

I was on a furious baking kick again last weekend and made some our favorite desserts along with a new bread recipe my boys loved! I love finding new recipes all three boys can enjoy together.
Apple Pie Spice Bread Recipe

Apple Pie Spice Bread Recipe

This bread bakes up wonderfully soft and is sure to be a hit even with the youngest children. To make this bread recipe your own, try adding raisins, currants or nuts to compliment the apple pie flavor.
This recipe is free of soy, peanut, tree nuts, dairy, fish & shellfish. This recipe does contain wheat and egg.

  • 2 – cups Archer Farms Organic All-Purpose Unbleached Flour (barley free flour)
  • 2 – teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 – teaspoon apple pie spice
  • 1/2 – cup Spectrum 100% Organic Expeller Pressed Palm Oil Vegetable Shortening
  • 1/2 – cup granulated sugar
  • 1/2 – cup packed brown sugar
  • 1/3 – cup rice milk
  • 2 – eggs
  • 1 – teaspoon vanilla extract
  • 2 – cups apples, shredded


  1. Preheat oven to 350 degrees F. Grease the bottom and sides of a 9x5x3 inch loaf pan and dust with flour. If using a glass loaf pan bake 25 degrees lower.
  2. Mix together the flour, baking powder, salt and apple pie spice in a separate bowl and set aside.
  3. In a large bowl beat the shortening and sugars together until combined. Add the rice milk and beat until combined.
  4. Add eggs and vanilla; and beat until combined.
  5. Add dry ingredients, mixing just until flour disappears. Do not over mix the batter.
  6. Toss the apples in a bit of flour before adding to the batter. By hand stir in the nuts and apples.
  7. Pour batter into prepared pan and bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes.
  8. Remove bread from pan, invert on a rack and cool completely before slicing. (If you can wait that long!)

(Disclaimer: Please be sure to check all ingredients for allergens before making any recipe. Even though these ingredients were safe when I wrote this recipe, manufacturing practices can change without my knowledge.)
Stacy Molter
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