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.
Print Recipe
Prep Time:15 minutes
Cook Time:45 minutes
14 hours
Total Time:15 hours


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


  • 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.

Approximate Nutrition Info

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
Cost: $.18 per serving

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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.Β  This unique, healthy, whole grain apple pie bread can pass for a treat, and your family will love it.


  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. πŸ™‚

  2. I want to make this today, but don’t understand how you pinch the bread together without burning yourself on the pan.

    1. Susan, you can put the filling in the dough before adding it to the hot pan if you’re more comfortable that way. Enjoy!

    1. Laura, I believe you can use quick rise yeast interchangeably with active dry yeast. Let me know how it goes!

  3. How big of a covered dish does this need to bake in? All I have are the glass baking bowls with lids, but I don’t think they’ll be big enough

    1. Amy, the main thing about the size of the covered dish is that it needs to be several inches tall to accommodate the height of the bread. I bet you could use a 9 by 13 inch glass pan and put a tall tent of foil over it (not touching the dough).

    1. I don’t have a bread maker, Kassie, so I’m not sure. But since you don’t knead it, it’s very simple to make without a bread maker.

  4. Hi, I was wondering if there is anything else I can cook this in besides a large ceramic dish. All I have is a 2.5 quart ceramic dish and a 6-quart stockpot or crockpot (only oven safe to 350). Thanks

    1. Jenny, I think you could bake this on a cookie sheet too. Just make an aluminum foil tent over it (not touching the dough), and remove the foil for the last part where the bread bakes uncovered. Good luck, and let me know if you try it.

      1. Thanks. I’m going to try it today, the dough has been rising for about 13 hrs. πŸ™‚ Will let you know!

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