Apple Pie Bread with Streusel Topping

Apple Pie Bread with Streusel Topping — If you like apple crumble pie, you’re going to love this EASY no-mixer apple pie bread!! Soft, tender, moist bread with the contrast of the slightly crunchy crumble topping is PERFECT! Great for breakfast, brunch, snacks, or dessert!!

Easy Recipe for Apple Pie Bread

This recipe for apple pie bread is super soft, tender, moist, and is impossible to resist! Since I am a fan of crumble topping like you wouldn’t believe, this bread was absolutely perfect for me. 

Honestly, it’s so good that you could call it apple crumble coffee cake and no one would bat an eye. 

I loved this bread for breakfast with a cup of coffee. It would also be great for brunch, as an afternoon snack, and definitely great as dessert, too. A very versatile bread indeed.

Apple Pie Bread Ingredients 

I borrowed the streusel topping from this Cinnamon Sugar Streusel Banana Bread because I knew it would yield exactly the right amount.

For the crumble topping:

• Butter
• All-purpose flour
• Granulated sugar
• Brown sugar
• Cinnamon
• Salt

For apple pie quick bread:

• Egg
• Light brown sugar
• Vegetable, Canola, or Melted Coconut Oil
• Granulated sugar
• Sour cream or Greek yogurt 
• Vanilla extract
• Cinnamon
• Ground ginger
• Ground nutmeg 
• All-purpose flour
• Baking powder and baking soda
• Salt 
• Grated apples 

Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.

How to Make Apple Pie Bread From Scratch

Making cinnamon apple pie bread is super easy, even if it doesn’t use store-bought apple pie filling. Detailed instructions can be found in the recipe card at the end of this post. 

Here’s a look at how the apple pie filling bread is prepared: 

1. First you’re going to make the crumble topping by melting butter and very lighting ‘fluffing in’ flour, sugars, cinnamon, and salt. 
2. Set the crumble aside and to a large bowl simply whisk together the egg, sugars, oil, sour cream or Greek yogurt, vanilla, cinnamon, ginger, and nutmeg, then fold in the remaining ingredients. 
3. Turn the batter into a greased 9×5-inch loaf pan, sprinkle the crumble topping, and bake until a toothpick inserted into the center comes out clean.
4. One the bread is out of the oven, let it rest in the pan for about 30 minutes before removing it to finish cooling on a wire rack.

Tips for Making Apple Pie Quick Bread

Spices: I used a mixture of cinnamon, nutmeg, and ginger to make the bread batter. If desired, you can replace the spices with apple pie spice or even pumpkin spice if you have some to use up. 

Apples: You need to use a baking apple for this recipe, aka one that won’t turn to mush once baked Granny Smith are my top choice. 

Streusel topping: Technically you can make the apple pie loaf bread without the streusel topping, but I don’t know why you’d want to omit it! 

Bake time: When baking this easy apple bread, I recommend that you tent the pan with a sheet of foil draped loosely over it at the 30 to 35-minute mark to prevent the tops and sides from becoming too browned before center cooks through.

Baking times will vary based on the exact moisture content of your apples, climate, and oven variances.

You need to bake the apple bread until it’s done; watch your bread, not the clock and don’t worry if it takes longer to bake than the baking estimates provided.

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4.47 from 39 votes

Apple Pie Bread with Streusel Topping

By Averie Sunshine

If you like apple crumble pie, you're going to love this EASY no-mixer apple pie bread!! Soft, tender, moist bread with the contrast of the slightly crunchy crumble topping is PERFECT! Great for breakfast, brunch, snacks, or dessert!!

Prep Time: 15 minutes minutes

Cook Time: 48 minutes minutes

Additional Time: 30 minutes minutes

Total Time: 1 hour hour 33 minutes minutes

Servings: 10

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Ingredients  

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Crumble Topping

• ▢ 3 tablespoons unsalted butter, melted
• ▢ 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 large egg
• ▢ ½ cup light brown sugar, packed
• ▢ ⅓ cup canola, vegetable, or liquid-state coconut oil
• ▢ ⅓ cup granulated sugar
• ▢ ¼ cup cup sour cream or Greek yogurt, use varieties with fat in them
• ▢ 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 grated apples, peeled first (I used 2 large Granny Smith green apples; Fuji, Gala, Honeycrisp or similar may be substituted)

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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. Tip - 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. 
• Allow bread to cool in pan for about 30 minutes before turning out on a wire rack to cool completely before slicing and serving.*
• Crumble Topping adapted from Cinnamon Sugar Streusel Banana Bread and bread portion adapted from Carrot Apple Bread

Notes

*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.

Nutrition

Serving: 1, Calories: 242kcal, Carbohydrates: 41g, Protein: 5g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Cholesterol: 32mg, Sodium: 320mg, Fiber: 2g, Sugar: 23g

Nutrition information is automatically calculated, so should only be used as an approximation.

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