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No-Knead Apple Pie Bread

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This no-knead apple pie bread is a delicious, healthy snack recipe that has the warm flavor of pie. It’s a great addition to the Thanksgiving table.

This no-knead apple pie bread is a delicious, healthy snack recipe that has the warm flavor of pie. It's a great addition to the Thanksgiving table.

I discovered Mark Bittman’s no-knead bread recipe a few years ago, and I was amazed at how easy it was to make this artisan-quality bread. It’s one of my 9-year-old daughter’s favorite recipes to make all by herself.

Not long after trying out Bittman’s recipe, I discovered Great Harvest Bread Company at a local farmers’ market. They were giving away samples of their apple bread, which is incredibly delicious. I love that it’s not a sweet, dessert-type bread, but plain whole-wheat bread with apple pie goodness in the middle. After figuring out how to re-create it at home, this bread has become a favorite in my house.

Homemade apple pie bread recipe

Apple Pie Bread Tips

I adapted Bittman’s bread recipe to make it whole grain. The dough is very easy to put together, and it rises overnight at room temperature.

I fill this bread with an easy apple pie filling. Stir the ingredients together after the dough has risen, then place the apple mixture between the layers of dough.

This is a perfect addition to the Thanksgiving dinner spread, but it also makes a great healthy snack any day of the week.

For another unique taste of the season, try my homemade apple pie Larabars. They have all the flavor of apple pie in a healthier package.

No-Knead Apple Pie Bread

This no-knead apple pie bread is a delicious, healthy snack recipe that has the warm flavor of pie. ($.18 per serving)
Print Recipe
Prep Time:15 mins
Cook Time:45 mins
14 hrs
Total Time:15 hrs

Ingredients

For the Bread

  • 3 cups white whole wheat flour
  • 1/4 tsp. active dry yeast
  • 1 1/4 tsp. salt
  • 1 2/3 cups water

For the Filling

  • 3 apples peeled, cored, and sliced
  • 1/2 tsp. cinnamon
  • 1/4 tsp. ginger
  • 1/4 tsp. nutmeg
  • 2 tbl. maple syrup

Instructions

  • In a large bowl, stir together the ingredients for the bread. The dough will be wet and sticky. Cover the bowl with plastic wrap and let it rise for 12-18 hours at room temperature. The surface will have a few bubbles on it when the dough is done rising. A rise time anywhere between 12 and 18 hours will work fine as long as it's at a comfortable room temperature of 68 to 72 degrees.
  • After the dough rises, flour a work surface and quickly form two evenly-sized balls of dough.
  • Place the dough on a floured dish towel that isn't fuzzy and cover with a second similar dish towel. Let the dough rise for about 2 hours, until nearly double in size.
  • Preheat the oven to 450 degrees and place a large covered baking dish (e.g. ceramic, Le Creuset) in the oven while it preheats.
  • In a medium bowl, stir together the filling ingredients.
  • After the two-hour rise mentioned in step 3, carefully place one ball of dough in the hot baking dish. Put the apple filling on top of the ball, leaving a 1/2-inch circumference of dough without any apple filling. Then stretch out the second ball of dough a bit and place it on top of the first, lightly pinching around the edges to seal in the apple filling.
  • Bake the bread in the covered pan for 25-30 minutes, then uncover and continue baking for an additional 10-15 minutes. The bread is done when it is nicely browned and it sounds hollow when you tap it.
  • Cool completely before cutting.

Nutrition

Calories: 125kcal | Carbohydrates: 28g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 201mg | Potassium: 82mg | Fiber: 4g | Sugar: 5g | Vitamin A: 25IU | Vitamin C: 2mg | Calcium: 26mg | Iron: 1mg
Servings: 12
Calories: 125kcal

Apple pie bread sliced

No-Knead Apple Pie Bread Price Breakdown

This recipe costs a total of $2.21 to make, or $.18 per serving.  This unique, healthy, whole grain apple pie bread can pass for a treat, and your family will love it.

26 Comments

  1. I tried this recipe today. It is really lovely. Perhaps my dough didn’t rise enough the 2nd time, but I had trouble fitting all the apples in. I made a little bit of a mess but it still tastes great. And I cooked the leftover apples with a bit of water. Really delicious!

    1. I’m glad you liked it! It can be tricky to fit it all in depending on dough size, but it’s never a bad thing to have some extra cinnamon apples on hand. 🙂

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