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Apple Pie Bread
4.4 from 192 votes

Apple Pie Bread

Apple Pie Bread is a moist loaf combining softened butter, sugars, buttermilk, eggs, and vanilla with shredded peeled apples, pecans, dried cranberries, and a homemade apple pie spice blend. A streusel topping made of brown sugar, flour, apple pie spice, butter, and pecans adds a crumbly finish. The bread bakes for about an hour until golden and flavorful, evoking apple pie in a portable loaf form.

Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
Servings: 10
Course: Bread

Ingredients

  • ½ cup butter softened, unsalted
  • ½ cup granulated sugar
  • ½ cup light brown sugar lightly packed
  • ¼ cup buttermilk
  • 2 teaspoons baking powder
  • 2 egg
  • 1 ½ teaspoon vanilla extract pure
  • 2 cups all-purpose flour
  • 2 teaspoons apple pie spice homemade
  • ½ teaspoon salt
  • 2 cups apple about 4 medium or 2 large) (see note below, shredded; peeled
  • ¾ cup pecans chopped
  • ½ cup dried cranberries
For the streusel topping
  • ¼ cup light brown sugar lightly packed
  • 3 tablespoons all-purpose flour
  • ¼ teaspoon apple pie spice homemade
  • 2 tablespoons butter unsalted
  • ⅓ cup pecans chopped

Instructions

    Cup of Yum
  1. Preheat oven to 350°F. Spray a 9x5x3-inch loaf pan with nonstick cooking spray; set aside.
  2. In the bowl of an electric mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat the butter on medium-high speed for about 30 seconds.
  3. Add in sugars and mix until well combined.
  4. Add buttermilk and baking powder; beat until combined.
  5. Add eggs and vanilla; beat until thoroughly incorporated.
  6. In a medium bowl, combine flour, apple pie spice and salt, whisk until combined.
  7. Slowly add the flour mixture to the bowl and mix on low speed until just incorporated.
  8. Fold in apples, pecans and cranberries.
  9. Spoon batter into prepared pan; spread evenly. Prepare the streusel topping.
  10. In a small bowl, combine brown sugar, flour and apple pie spice. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in pecans. Spoon streusel topping over the batter, pressing them gently into the batter.
  11. Bake for 60 to 65 minutes or until a wooden toothpick inserted near the center comes out clean.
  12. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on wire rack. Wrap and store overnight before slicing.

Notes

  • Before mixing, gently squeeze grated apples to remove excess juice to avoid overly wet batter.
  • Honey Crisp and Granny Smith apples are recommended varieties for this recipe.
  • Raisins and walnuts can be used as substitutions for pecans and dried cranberries.
  • The bread tastes better if allowed to rest after baking to let the flavors meld, though it can be sliced sooner.
  • This recipe yields one 9x5-inch loaf.