Apple Cinnamon Streusel Bread
developed & tested by:
This cinnamon apple streusel bread is the perfect combination of spiced apples, moist bread, and crunchy streusel. It comes together in just 30 minutes, since the apples don't need to be peeled or cooked.
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
Serving: 1 slice (of 12)Calories: 300kcalCarbohydrates: 44gProtein: 4gFat: 12gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 58mgSodium: 195mgPotassium: 83mgFiber: 1gSugar: 21gVitamin A: 402IUVitamin C: 1mgCalcium: 48mgIron: 2mg
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