Apple Pie Bread with Streusel Topping
User Reviews
4.5
Apple Pie Bread with Streusel Topping
Description
Apple Pie Bread with Streusel Topping blends grated apples directly into a cinnamon- and spice-flavored quick bread batter. The grated apples add moisture and a subtle fruit texture, without needing extra liquid removal. The streusel topping is prepared by gently combining melted butter, flour, sugars, cinnamon, and salt to form small crumbly bits that bake into a crisp, flavorful layer on top. Baking in a loaf pan produces a tender, slightly dense bread that showcases warm fall flavors.
The balance of brown sugar and cinnamon in both the bread and topping creates a subtly sweet loaf with hints of ginger and nutmeg, enhancing the apple's natural tartness. This bread is suited to slicing, serving plain or with butter, and makes a cozy companion for coffee or tea. The streusel adds a pleasing crunch that contrasts the soft crumb of the bread.
Careful mixing avoids overworking the batter to maintain tenderness. The streusel consistency should resemble small marbles; add a bit more flour if too wet. Grated apples do not need squeezing to drain juice, simplifying preparation. Using sour cream or Greek yogurt helps enrich the bread's moistness and texture.
Ingredients
Crumble Topping
- 3 tablespoons butter melted, unsalted
- ⅓ to ½ cup all-purpose flour plus 1 to 2 tablespoons more if needed
- 2 tablespoons granulated sugar
- 2 tablespoons light brown sugar packed
- 1 teaspoon cinnamon
- ¼ to ½ teaspoon salt or to taste
Bread
- 1 egg large
- ½ cup light brown sugar packed
- ⅓ cup canola oil vegetable, or liquid-state coconut oil
- ⅓ cup granulated sugar
- ¼ cup sour cream use varieties with fat in them, or Greek yogurt, cup
- 2 teaspoons vanilla extract
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger or to taste
- ½ teaspoon ground nutmeg or to taste
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt or to taste
- 1 ½ cups apple peeled first (I used 2 large Granny Smith green apples; Fuji, Gala, Honeycrisp or similar may be substituted, grated
Instructions
- Preheat oven to 350F. Spray one 9x5-inch loaf pan very well with floured cooking spray or grease and flour the pans; set aside.
- Crumble Topping - To a medium bowl, add the melted butter, 1/3 cup flour, sugars, cinnamon salt, and fluff very lightly with a fork to combine until small marbles and pebbles form. Tip - You are not ‘stirring’, you are fluffing lightly and gently. If the topping is very wet and is not fluffing into small pebbles and marbles and is more like wet sand, add additional flour up to 1/2 cup total, or as necessary, to create a streusel; set aside.
- Bread - To a large bowl, add egg, brown sugar, oil, granulated sugar, sour cream or Greek yogurt, vanilla, cinnamon, ginger, nutmeg, and whisk to combine.
- Add the flour, baking powder, baking soda, salt, and fold with spatula or stir gently with a spoon until just combined; don’t overmix.
- Add the grated apples (you don't need to wring them out like you would with zucchini), and fold gently to combine.
- Turn the batter out into the prepared pan, smoothing the top lightly with a spatula.
- Evenly sprinkle with the reserved crumble topping.
- Bake for about 45 to 52 minutes (I baked 48 minutes) or until a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. Tips - I recommend tenting the pan with a sheet of foil draped loosely over it at the 30 to 35-minute mark so the tops and sides don't become too browned before center cooks through. Baking times will vary based on moisture content of your apples, climate, and oven variances. Bake until done; watch your bread, not the clock and don’t worry if it takes longer to bake than the baking estimates provided.
- Allow bread to cool in pan for about 30 minutes before turning out on a wire rack to cool completely before slicing and serving.
- Bread will keep airtight at room temp for up to 5 days or in the freezer for up to 3 months.
Notes
- The streusel topping should be gently fluffed to small crumbly bits and adjusted with flour if too wet for best texture.
- Grated apples do not require squeezing out moisture, simplifying the mixing process.
- Sour cream or Greek yogurt in the batter adds tenderness and moistness to the bread crumb.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 291 kcal
% Daily Value*
| Serving | 1piece | |
| Calories | 291kcal | 15% |
| Carbohydrates | 43g | 14% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 26mg | 9% |
| Sodium | 264mg | 11% |
| Potassium | 77mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 24g | 48% |
| Vitamin A | 144IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 44mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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