Easy Apple Braided Bread

Snuggle up with a blanket, book, your favorite hot drink, and a slice of this delicious Apple Bread.

Apple Braid Bread: Easier than It Seems

I have a confession to make. I’m kind of a carb addict. Breads of all kinds absolutely enchant me. Especially rustic artisan ones. I can’t really resist them; even though I know they are not the best thing in the world for me to be loving. The great thing about this recipe is that it is as much apple as bread, if not more.

I used all natural sweeteners like rapadura in place of the sugar, and I was able to use delicious spices to add to the warm cozy taste, like cinnamon and nutmeg. How did it turn out?

Let me tell you, before the bread was even done, everyone in the house was asking when it would be done, and if they would be allowed to sample the masterpiece. The next morning the little boy I nanny actually went so far as to crawl up to the counter and sneak a piece.

I think it’s safe to say it was a success.

And the great news is, it’s super easy and doesn’t even take that long. I was surprised how quick it was, considering the seeming complexity. But just you try it, ladies (and gents). It’s not hard, and when you have a hot, yummy snack ready for these cold evenings, you won’t be sorry.

(for the apple filling)
3 medium apples (Any firm, flavorful variety; I used Granny Smith.)
3 tablespoons Rapadura
1 1/2 teaspoons cinnamon
2 teaspoons lemon juice

(for the bread)
2 1/2 cups flour (I used used freshly milled Prairie Gold whole wheat.)
1/4 cup Rapadura
1 tablespoon instant yeast
3/4 teaspoon Celtic sea salt
1 cup warm water
2 1/4 teaspoons coconut oil

(for the OPTIONAL glaze)
1/3 cup powdered sugar (I made my own with rapadura)
5 teaspoons whipping cream
1/2 teaspoon vanilla extract
pinch of Celtic sea salt
pinch of nutmeg


Preheat the oven to 350. Peel, core, and slice the apples into little cubes, roughly half-inch by half-inch, or maybe a little bigger. No need to be exact. Toss the apple pieces with the rapadura, cinnamon, and lemon juice.

Put the apple filling into an 8 by 8 pan, or whatever you have handy. I used a ceramic pie pan and it worked fine. Throw it in the oven for 15 minutes. When the time is up, take it out and set it aside, but while it’s cooking, get started on your bread.

Mix the dry ingredients together in a large mixing bowl. Add the water and the oil and use an electric mixer to combine, mixing for 6 minutes. Don’t worry if the dough has a really sticky consistency at first. It did for us, too, but the finished product turned out lovely. Turn the dough out onto a floured surface and kneed briefly to give it a smooth surface. Lift into a greased cookie sheet, and spread it out with the help of a rolling pin and your hands until it covers the bottom of the pan.

Use a sharp knife to cut each side into ribbons about 1 inch wide down either side, leaving the center third of the dough uncut. I had to grease my knife with some coconut oil.

Your apple filling should be out of the oven by now; go ahead and spread the apple filling down the middle third of the bread dough. Fold the strips of dough into the center, alternating sides.

Bake bread in the oven for 20 – 25 minutes, or until golden brown. Remove from the oven and let the braid cool for several minutes.


Mix all glaze ingredients in a small bowl until smooth. Brush a thick coat over the whole braid while it is still cooling. If you do this part, know that the glaze will not set and harden unless you let it sit overnight. But it’s still yummy wet. 😉 Enjoy!

You can order the ingredients for your  bread HERE for local pickup, or HERE to have them shipped to you.