This apple cinnamon streusel bread is made with fresh chopped apples (no need to peel them!) and topped with crunchy streusel. The spiced batter is made with creamed butter and sugar, so it stays soft and moist for days.
Cozy Apple Bread with Cinnamon Streusel
There's a specific kind of craving that shows up the moment the air turns crisp, for something warm, spiced, and baked with actual apples, not just apple flavor. That craving is exactly what inspired me to make this apple cinnamon streusel bread.
I wanted every slice to have soft, juicy, tender apples in every bite, not just the hint of apple somewhere in the batter. So many versions of apple bread lean on shredded apple, which bakes up soft and practically melts into the crumb, similar to the way zucchini disappears into zucchini bread. Which is fine. But it's not what I'm after.
So this loaf uses chopped apples, with the skins left on. The peel isn't just a shortcut (though I won't pretend I don't appreciate not peeling a bowl of apples!) It holds the pieces together as they bake, so you get a nice chewy texture instead of mush. Then I sprinkle a crumbly brown sugar cinnamon streusel on top, because a loaf like this deserves a little crunch to go with all that cozy.
If you love this spiced apple streusel bread, my hazelnut loaf cake is another great loaf pan bake that's not overly sweet. And if you're looking for another fruit-forward quick bread, my banana chocolate chip zucchini bread should be next on your list!
Ingredients
- All purpose flour - I don't recommend substituting whole wheat flour or bread flour, since you want the bread light and moist.
- Brown sugar
- Ground cinnamon - Adds a warm, spiced flavor. You can substitute apple pie spice or pumpkin pie spice.
- Unsalted butter
- Apple
- Baking powder and baking soda -
- Salt - Use either non-iodized table salt or fine sea salt for the best flavor.
- Granulated sugar
- Eggs
- Vanilla extract
Let's Bake Apple Quick Bread Together!
My Tips for Moist (Not Mushy) Apple Bread
- Be careful not to overmix your bread batter, or else it'll end up dense and and tough. Stop mixing when you no longer see pockets of dry flour.
- The bread batter will be kind of dry and stiff when you add all the dry ingredients, which is normal. Since the apples release moisture as they bake, we don't want the bread to be too wet.
- When selecting apples, I recommend using Granny Smith, Honeycrisp, Gala, Braeburn, Fuji, or Jonagold, which are all varieties that won't become mushy once they're baked.
Apple Cinnamon Streusel Bread
developed & tested by:
Equipment
Ingredients
Streusel
- ¾ cup all purpose flour
- ⅓ cup brown sugar
- 1 teaspoon ground cinnamon
- 4 tablespoons unsalted butter, softened to room temperature
Apple Bread
- 1 medium apple, chopped (about 1¼ cups)
- 2 cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup unsalted butter, softened to room temperature (1 stick)
- ½ cup brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Prepare the streusel by combining the flour, brown sugar, cinnamon, and softened butter, in a mixing bowl. Use a large spoon, silicone spatula, or your hands to crumble the mixture until it looks like wet sand. Set aside.
- Preheat the oven to 350°F. Grease a 5-inch by 9-inch (or similar) loaf pan with butter or line it with parchment paper.
- Finely chop your apple and discard the core (no need to peel the apple). Set aside.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- In a separate mixing bowl, use a hand mixer to cream the softened stick of butter with the brown sugar and granulated sugar until it is soft and fluffy, after 1 to 2 minutes.
- Add the eggs and vanilla to the creamed butter. Mix until it is creamy.
- Add the dry ingredients into the wet ingredients in three additions, mixing slowly with a large spoon or silicone spatula after each addition, until there is no dry flour visible. Fold in the chopped apples.
- Pour the batter into the greased loaf pan. Sprinkle the streusel on top.
- Bake for 55 to 70 minutes, until a toothpick inserted into the center of the bread comes out clean. (It's okay if crumbs stick to the toothpick, you just don't want to see wet batter, otherwise it needs to bake longer). Let the bread cool for at least 30 minutes, then slice and enjoy!!
Notes
- Apples: Granny Smith, Honeycrisp, Gala, Fuji, Braeburn, and Jonagold are all good varieties to bake with, since they hold their structure & don't become mushy in the oven.
- Storing: Store cooled bread in an airtight container or wrapped in plastic wrap at room temperature for up to 3 days, or in the fridge for up to 4 days.
- Freezing: Wrap the whole loaf or individual slices in plastic wrap then aluminum foil. Freeze for up to 3 months. Thaw in the fridge overnight or at room temperature for a couple hours.
Nutrition
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Carissa Erzen says