Apple Harvest Bread


This post was sponsored by Crisco® Coconut Oil as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.

This past weekend was not only Lydia’s 8th birthday, but it was also our first trip to Northern Georgia to go apple picking. Apple picking was always one of those things I wanted to do as a family, but when we lived in South Florida, that would’ve been a long drive. Now that we are in North Florida, it’s about a 6-hour drive {and totally worth it to try something new together}!

We visited Mercier Farm in Blue Ridge, Georgia. If you’ve never visited, Blue Ridge is such a cute little town in the mountains. The farm grew 51 varieties of apples {I had no idea there were so many} so we walked around the orchard with our friends and picked half a bushel of apples, which averages about 30 – 50 apples depending upon the variety. Some varieties – like red delicious and gala – were familiar to us. Other varieties – like mutsu and cameo – gave us the opportunity to try some new flavors.

Now that we have returned home, I have a ton of apples. That means it’s time to get cooking! What did I decide to make first? What I’m calling Apple Harvest Bread. This bread encompasses all of the flavors I think of when people say “fall baking”. It’s got a combination of tart and sweet apples, fall spices like cinnamon, cloves, and nutmeg, and nuts and dried fruit.


  • 3 cups grated apples
  • 2 eggs
  • 3/4 c brown sugar
  • 1/2 c Crisco® Refined Organic Coconut Oil
  • 2 cups flour
  • 1 t baking powder
  • 1 t baking soda
  • 1 t cinnamon
  • 1/4 t nutmeg
  • 1/8 t cloves
  • 1/2 c walnuts
  • 1/2 c dried cherries
  • 1/2 c golden raisins


Preheat oven to 375 degrees. Begin by peeling and grating your apples. To get 3 cups of grated apples, I selected three large apple of different varieties. This provides a balanced flavor. After roughly grating the apples, I squeezed out the juice. You can save that for another recipe later!

In a large bowl, combine the grated apple, two eggs, brown sugar, and Crisco Refined Organic Coconut Oil. Crisco Coconut Oil is a great organic substitute for butter, margarine, or other oils. I use it in so many cake and sweet bread recipes. In a separate bowl, combine the dry ingredients, including flour, baking powder, baking soda, cinnamon, nutmeg, and cloves. Add the dry ingredients to the wet ingredients until combined. Then stir in your walnuts, golden raisins, and dried cherries. You can also try pecan or dried cranberries to switch things up a little.

Grease your bread pan with Crisco® Refined Organic Coconut Oil so that your bread can be easily removed after baking. Pour the batter into the pan, level it out, and place in the oven to bake for about 40 minutes, until the bread is cooked through to the center but still moist.

Allow your bread to cool completely after removing it from the oven. Then you are ready to slice and serve your Apple Harvest Bread!

This bread is perfect for a snack served at room temperature, but you can also toast it a little in your oven and add butter and a drizzle of hone or maple syrup for breakfast.

Head to Target where you can purchase all of the ingredients to make this Apple Harvest Bread, including Crisco® Organic Coconut Oil. Refined Coconut Oil has no flavor or aroma, so you can add Crisco® Coconut Oil to your recipes without the taste or smell of coconut. Unrefined Coconut Oil retains the distinct coconut flavor and odor.

Check out this Cartwheel coupon offer at Target for 25% off all varieties of Crisco from September 3rd to October 7th

What’s your favorite fall recipe?

About Carrie Wells, Ed.D.

Dr. Carrie Wells is a college instructor, blogger, wife, and work-at-home mother to two children, Lydia {age 8} and Bryce {age 6}. Carrie earned her doctorate in Special Education in 2008. After becoming a mother in 2009, Carrie began blogging as Huppie Mama to share her passions for cooking, crafting, beautifying, and her family. In 2016, she rebranded as Our Potluck Family, and her husband Richard became a regular contributor.

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