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Apple Pie Bread with Streusel Topping

Averie Sunshine

4.54 from 45 votes

Updated: Jul 23, 2025

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🍎🍏🍁 Apple Pie Bread with Streusel Topping is soft, tender, and tastes just like apple pie! The contrast of the slightly crunchy crumble topping makes for the PERFECT bite that leaves you coming back for more. Prepare a loaf for breakfast, brunch, snacks, or dessert!

Apple Bread with Crumb Topping

This recipe for apple pie bread is super soft, tender, and moist, and is impossible to resist, offering all the flavor of a homemade apple pie. 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.

Made this apple pie bread. It is excellent!!!!

Blanche

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.

• Crumble topping – I combine butter, all-purpose flour, granulated sugar, brown sugar, cinnamon, and salt for a sweet, spiced topping. Use a 1:1 all-purpose gluten-free flour, if needed
• Egg – I haven’t tested this apple crumble loaf with egg substitutes, and can’t guarantee your results if you do
• Sugar – A combination of light brown sugar and granulated sugar adds sweetness to the bread, while giving it structure and infusing it with a subtle molasses taste
• Oil – Any neutral oil, such as vegetable, canola oil, or coconut oil, will work
• Sour cream – Substitute Greek yogurt, if preferred. This contributes to the moist, tender texture
• Vanilla extract – Make sure to use pure vanilla, not imitation varieties
• Spices – Cinnamon, ground ginger, ground nutmeg, and salt infuse the bread with delicious warmth and lots of depth
• All-purpose flour – Substitute a 1:1 all-purpose gluten-free flour to keep this bread gluten-free
• Leaveners – I use both baking powder and baking soda to ensure a light, fluffy quick bread
• Grated apples – It’s likely that any kind of apples, such as Fuji, Gala, Pink Lady, or Honey Crisp, would work fine in this apple pie loaf bread. However, I personally think Granny Smith green apples are the best apples for this recipe and used two large

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

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 lightly ‘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, and apple pie spices, then fold in the remaining ingredients. At this point, you could also fold in raisins or walnuts into the apple mixture for extra texture, but I think this quick bread recipe is plenty flavorful as-is.
3. Pour the batter into a prepared loaf pan, and sprinkle the crumble topping evenly over the batter.
4. Bake until a toothpick inserted into the center comes out clean.
5. Once the bread is out of the oven, let it rest in the pan for about 30 minutes before removing it to a wire rack to cool completely.

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4.54 from 45 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 servings

Equipment

• 1 9×5-inch loaf pan
• 1 Medium Bowl
• 1 Large Bowl
• 1 Wire Rack

Ingredients 

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)

Instructions 

• Preheat oven to 350F. Spray one 9×5-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

Crumble Topping adapted from Cinnamon Sugar Streusel Banana Bread and bread portion adapted from Carrot Apple Bread

Nutrition

Serving: 1piece, Calories: 291cal, Carbohydrates: 43g, Protein: 4g, Fat: 12g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.2g, Cholesterol: 26mg, Sodium: 264mg, Potassium: 77mg, Fiber: 1g, Sugar: 24g, Vitamin A: 144IU, Vitamin C: 1mg, Calcium: 44mg, Iron: 1mg

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

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Originally posted September 16, 2020 and republished September 6, 2024 with updated text.