Apple Crumble Pie Bread
This post may contain affiliate links.
Apple Crumble Pie Bread – 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!!
Apple Crumble Pie Bread Recipe
The 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.
Ingredients in Apple Crumble Bread
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 you will need:
- All-purpose flour
- Granulated sugar
- Brown sugar
I adapted the bread portion of this bread from my Carrot Apple Bread, which has been a total reader favorite for years. I simply omitted the carrots and in their place, used extra apples, and added a bit more flour.
For the bread you will need:
- Light brown sugar
- Vegetable, Canola, or Melted Coconut Oil
- Granulated sugar
- Sour cream or Greek yogurt
- Vanilla extract
- Ground ginger
- Ground nutmeg
- All-purpose flour
- Baking powder and baking soda
- Grated apples
How To Make Apple Crumble Pie Bread
First you’re going to make the crumble topping by melting butter and very lighting ‘fluffing in’ flour, sugars, cinnamon, and salt.
Tip – You’re actually very lightly fluffing the mixture with a fork to combine it until small marbles and pebbles form. You are not ‘stirring’, you are fluffing lightly and gently.
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.
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.
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.
Can I Make This in a Smaller Loaf Pan or as Muffins?
I believe an 8×4-inch pan would be too small and it would overflow and I don’t recommend it.
Muffins would be fine, although it’s much more work to add batter individually to about 18 muffin cavities, and then top each with the crumble topping. If you do try it, I recommend baking for about 20 to 25 minutes, which is purely my educated guess. I am all about the least work possible which is why I baked this apple pie bread as one loaf!
What Are the Best Apples for Apple Pie Bread?
It’s likely that red apples such as Fuji, Gala, or Honey crisp would work fine. However, I used two large Granny Smith green apples.
I recommend peeling the apples before you grate them.
You do not need to wring them out in paper towels before adding them to the batter, as you would with zucchini for example.
Can I Make This with Whole Wheat Flour or Gluten Free Flour?
I’ve only ever made this apple pie bread recipe as written, so I can’t say for sure if whole wheat flour would work. My gut says no, but if you try it and it works for you please leave me a comment so I can try it myself.
If you use a cup-for-cup style gluten-free flour replacement for all-purpose that’s intended for baking, it may work fine, but since I haven’t tested it personally, I cannot say for sure.
Tips for The Best Apple Bread
When baking the 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.
- 3 tablespoons unsalted butter, melted
- 1/3 to 1/2 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
- 1/4 to 1/2 teaspoon salt, or to taste
- 1 large egg
- 1/2 cup light brown sugar, packed
- 1/3 cup canola, vegetable, or liquid-state coconut oil
- 1/3 cup granulated sugar
- 1/4 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
- 1/2 teaspoon ground nutmeg, or to taste
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt, or to taste
- 1 1/2 cups grated apples, peeled first (I used 2 large Granny Smith green apples; Fuji, Gala, Honeycrisp or similar may be substituted)
- 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.*
*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.
Amount Per Serving: Calories: 242Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 32mgSodium: 320mgCarbohydrates: 41gFiber: 2gSugar: 23gProtein: 5g
Favorite Apple Bread Recipes:
Apple Zucchini Bread with Brown Sugar Frosting – Super soft, moist, and topped with the BEST frosting ever!! One bowl, no mixer, EASY recipe for the best apple zucchini bread that everyone LOVES!!
Apple Carrot Bread — This apple carrot bread tastes like carrot cake that’s been infused with apples. It’s a no mixer recipe that goes from bowl to oven in minutes!
Apple Fritter Bread — The bread tastes as decadent as the apple fritters of my childhood, no deep frying required and it’s more like cake disguised as bread.
Cinnamon Spice Applesauce Bread with Honey Butter — Applesauce keeps this bread so soft & moist! It’s like apple spice cake, disguised as ‘bread’ so you can have extra!
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.