Of course! Apple Pie Bread is a wonderful, comforting quick bread that wraps all the cozy flavors of apple pie into a sliceable, portable loaf. It’s moist, spiced, and perfect for breakfast, a snack, or dessert.
This recipe includes a brown sugar streusel topping and a simple glaze to make it extra special.
Apple Pie Bread
This moist, spice-filled bread is studded with tender apples and topped with a crunchy streusel that tastes just like the top of an apple pie.
Yield: 1 standard loaf (9×5 inch)
Prep time: 20 minutes
Cook time: 55-70 minutes
Ingredients
For the Apple Mixture:
· 2 cups peeled, cored, and finely chopped apples (about 2 medium apples – Granny Smith, Honeycrisp, or Braeburn are great)
· 1 tbsp all-purpose flour
· 1 tsp ground cinnamon
· 1 tbsp granulated sugar
For the Bread:
· 1 ½ cups (188g) all-purpose flour
· 1 tsp baking soda
· 1 tsp ground cinnamon
· ½ tsp ground nutmeg
· ¼ tsp ground allspice (optional, but recommended)
· ¼ tsp salt
· ½ cup (1 stick / 113g) unsalted butter, softened
· ½ cup (100g) granulated sugar
· ½ cup (110g) light brown sugar, packed
· 2 large eggs, room temperature
· 1 tsp vanilla extract
· ½ cup (120ml) buttermilk* (see note for substitute)
For the Brown Sugar Streusel:
· ⅓ cup (70g) light brown sugar, packed
· ⅓ cup (42g) all-purpose flour
· 1 tsp ground cinnamon
· 3 tbsp cold unsalted butter, cubed
For the Glaze (Optional):
· ½ cup (60g) powdered sugar
· 1-2 tbsp milk or apple cider
· ¼ tsp vanilla extract
Instructions
- Prepare the Apples: In a small bowl, toss the chopped apples with 1 tablespoon of flour, 1 teaspoon of cinnamon, and 1 tablespoon of sugar. This will prevent them from sinking to the bottom of the bread and will draw out some of their juices. Set aside.
- Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper.
- Make the Streusel: In another small bowl, mix the brown sugar, ⅓ cup flour, and cinnamon for the streusel. Cut in the cold butter using a pastry cutter, a fork, or your fingers until the mixture resembles coarse crumbs. Set aside.
- Combine Dry Ingredients: In a medium bowl, whisk together the 1 ½ cups of flour, baking soda, cinnamon, nutmeg, allspice, and salt.
- Cream Wet Ingredients: In a large bowl, using a hand mixer or a stand mixer, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes. Beat in the eggs, one at a time, followed by the vanilla extract.
- Combine Wet and Dry: Add the dry flour mixture to the wet ingredients in three parts, alternating with the buttermilk in two parts, beginning and ending with the flour mixture. Mix on low speed until just combined. Do not overmix.
- Fold in Apples: Use a spatula to gently fold the prepared apple mixture (and any accumulated juices) into the batter.
- Assemble the Loaf: Pour the batter into the prepared loaf pan and spread it evenly. Sprinkle the streusel topping evenly over the entire surface, pressing it down gently.
- Bake: Bake for 55-70 minutes, or until a wooden skewer or toothpick inserted into the center of the loaf comes out clean or with a few moist crumbs (but no wet batter). The baking time can vary depending on the moisture content of your apples.
- Cool: Let the bread cool in the pan for 15-20 minutes before carefully transferring it to a wire rack to cool completely.
- Glaze (Optional): Once the bread is completely cool, whisk together the powdered sugar, 1 tablespoon of milk (or apple cider), and vanilla to make the glaze. Add more liquid a teaspoon at a time until you reach a drizzling consistency. Drizzle over the top of the bread.
Pro Tips for the Best Apple Pie Bread:
· Buttermilk Substitute: No buttermilk? No problem! Add 1 ½ teaspoons of white vinegar or lemon juice to a measuring cup, then add enough regular milk to make ½ cup. Stir and let it sit for 5 minutes before using.
· Apple Choice: Using a firmer, tart apple like Granny Smith gives a wonderful flavor contrast, but a sweeter apple like Honeycrisp is also delicious. For the best texture, avoid apples that turn to mush easily, like Red Delicious.
· Don’t Overmix: Overmixing the batter after adding the flour will develop the gluten and make the bread tough. Mix until the ingredients are just combined.
· The Cool-Down is Key: This bread is very moist and needs time to set. Slicing it while it’s too warm will result in a gummy texture. Letting it cool completely is worth the wait!
· Storage: Store cooled bread in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. It also freezes beautifully for up to 3 months.
Enjoy a slice of this delicious, fragrant bread with a cup of coffee or tea for the ultimate fall treat