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 Time15 minutesmins
Cook Time48 minutesmins
Additional Time30 minutesmins
Total Time1 hourhr33 minutesmins
Course: Bread, Rolls, Muffins & Breakfast
Cuisine: American
Keyword: apple cinnamon pie bread, apple pie bread, apple pie bread recipe, apple pie bread with streusel topping, apple pie filling bread, apple pie loaf bread, apple pie quick bread, recipe for apple pie bread
Servings: 10
Calories: 242kcal
Author: Averie Sunshine
Ingredients
Crumble Topping
3tablespoonsunsalted buttermelted
⅓ to ½cupall-purpose flourplus 1 to 2 tablespoons more if needed
2tablespoonsgranulated sugar
2tablespoonslight brown sugarpacked
1teaspooncinnamon
¼ to ½teaspoonsaltor to taste
Bread
1large egg
½cuplight brown sugarpacked
⅓cupcanolavegetable, or liquid-state coconut oil
⅓cupgranulated sugar
¼cupcup sour cream or Greek yogurtuse varieties with fat in them
2teaspoonsvanilla extract
2teaspoonscinnamon
1teaspoonground gingeror to taste
½teaspoonground nutmegor to taste
1 ½cupsall-purpose flour
½teaspoonbaking powder
½teaspoonbaking soda
½teaspoonsaltor to taste
1 ½cupsgrated applespeeled first (I used 2 large Granny Smith green apples; Fuji, Gala, Honeycrisp or similar may be substituted)
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.*
*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.