Apple Pie Bread with Streusel Topping

Apple Crumble Pie Bread loaf sliced into pieces.

4.54 from 45 votes

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!

Prep Time15

Cook Time48

Additional Time30

Total Time1 33

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: servings

Calories: 291cal

Author: Averie Sunshine

Equipment

1 9x5-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 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

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

Nutrition