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Two freshly baked loaves of golden apple pie bread topped with a sparkling cinnamon-sugar crust, resting on a black wire cooling rack.

Easy Shortcut Apple Pie Bread

An incredibly moist, easy apple bread made with a clever cake mix shortcut, canned apple pie filling, and fresh chopped apples. Yields two beautiful loaves!
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Ingredients
  

  • 1 15.25 oz box yellow cake mix
  • 1 21 oz can apple pie filling
  • 1 cup self-rising flour White Lily brand highly recommended
  • 4 large eggs slightly beaten
  • 1 tbsp ground cinnamon
  • 1 medium apple peeled, cored, and finely chopped
  • 2 tbsp white sugar for sprinkling
  • 1/2 tsp ground cinnamon for sprinkling

Instructions
 

  • Preheat oven to 325°F (165°C). Generously grease two 9x5-inch loaf pans with non-stick spray.
  • Pour the can of apple pie filling into a bowl. Use a potato masher to mash the filling until the apples are broken into very small pieces.
  • In a large mixing bowl, whisk together the dry yellow cake mix, the self-rising flour, and the 1 tablespoon of ground cinnamon.
  • Add the slightly beaten eggs and the mashed apple pie filling to the dry ingredients. Stir with a spatula until just combined.
  • Gently fold the fresh, finely chopped apple pieces into the batter. Do not overmix.
  • Divide the batter evenly between the two prepared loaf pans.
  • Mix the 2 tablespoons of white sugar with the 1/2 teaspoon of cinnamon. Sprinkle this mixture evenly across the tops of both loaves.
  • Bake at 325°F for 35 to 40 minutes, or until a wooden skewer inserted into the center comes out clean.
  • Let the bread cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely.

Notes

Mashing: Do not skip mashing the canned pie filling, or the large, heavy apple slices will sink to the bottom of the bread.