Apple Streusel Bread with cinnamon is packed with the flavors of fall! It’s moist, sweet, and topped with a buttery pecan streusel.
If you’re looking for a sweet treat made with apples, this Apple Streusel Bread is the perfect one!
It’s a classic quick bread recipe, made with buttermilk to keep the loaf moist and tender. And my favorite part: it has a buttery cinnamon streusel both in the middle AND on top.
It’s ideal for a fall baking project, or for gifting to a friend or family member. I love to pair it with a jar of Easy Crockpot Apple Butter for a festive fall-themed gift.
Top tips for Making Apple Bread
- Granny Smith, Fuji, Pink Lady, Honeycrisp, Braeburn, Golden Delicious, or McIntosh are the best apples for apple bread. They hold their shape when cooked, so there will be small pieces of apple visible in the bread.
- Don’t have pecans? You can leave them out or substitute walnuts.
- Warm up any leftovers by microwaving slices for 10-15 seconds each. A pat of butter on top is optional but delicious!
Apple Streusel bread ingredients
- Use your favorite apples for this recipe. I used Fuji apples. Honeycrisp, Granny Smith, McIntosh, or Pink Lady would be good, too!
- Chopped pecans add crunch. Omit them if you prefer.
- You can make your own buttermilk by pouring 1 teaspoon of vinegar into ⅓ cup of milk.
- Soften the butter so it’ll blend well with the other ingredients. Just leave it on the countertop for an hour to soften it.
Streusel ingredients
- The combination of cinnamon, cloves, and nutmeg make this bread smell (and taste) amazing.
- Keep the butter chilled before mixing it to create large crumbs of streusel topping.
Tips for Making streusel
When making streusel, you’ll want to start with cold butter. Place all the ingredients in a bowl, and use your fingers, a pastry blender, or two forks to blend the butter into the flour mixture. You want both big clumps AND small clumps of streusel.
Making the Apple Bread: Step by Step Photos
Whisk the dry ingredients together in a large bowl (flour, baking soda, and salt).
In another large bowl, use a hand mixer
to beat the butter and sugar together in a large bowl. Beat in the eggs until the mixture is smooth.
Add half of the buttermilk, beat on low until combined, then half of the flour mixture. Repeat with the remaining buttermilk and flour mixture.
Fold in the apples and pecans with a spatula.
Pour half of the batter into a greased 9×5 inch loaf pan. Then, top the batter with half of the streusel.
Top with the remaining batter and streusel.
Bake at 350°F for 55-65 minutes, or until golden brown and a toothpick comes out clean.
Can I freeze apple bread?
Apple Bread freezes very well. To freeze, wrap it tightly in aluminum foil, then place in a resealable freezer bag. Freeze for up to 2 months.
Defrost overnight at room temperature.
Frequently Asked Questions
Granny Smith, Fuji, Pink Lady, Honeycrisp, Braeburn, Golden Delicious, or McIntosh apples are the best for apple bread. All of these apples hold their shape when cooked.
Add 3 teaspoons of vinegar per cup of milk to create your own buttermilk. For example, if a recipe calls for ⅓ cup buttermilk, pour 1 teaspoon of vinegar into a measuring cup, and fill the cup to the ⅓ cup line with milk. You can use white vinegar, apple cider vinegar, or even white wine vinegar.
Apple Cinnamon Bread is most delicious when slightly warm. To reheat, place slices in the microwave for 10-15 seconds each.
Your home will smell AMAZING as this bread is baking. Get ready for everyone to come running to the kitchen!
More quick bread recipes
- Lemon Poppy Seed Bread
- Date Nut Bread (Grandma’s recipe!)
- Pear Bread with Candied Ginger
- Zucchini Banana Bread
- Pumpkin Apple Bread
Also, if you’re making this in the fall, don’t miss my Old Fashioned Applesauce Cake!
📖 Recipe
Apple Streusel Bread with Cinnamon
Ingredients
For the bread:
- ½ cup unsalted butter, softened
- 1 cup sugar
- 2 eggs
- 2 cups flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup buttermilk
- 2 cups peeled and chopped apples (I used Fuji)
- ½ cup chopped pecans
For the streusel:
- ½ cup flour
- ¼ cup brown sugar
- ½ teaspoon ground cinnamon
- Scant ¼ teaspoon ground nutmeg
- Scant ¼ teaspoon ground cloves
- 4 tablespoons cold unsalted butter
- Pinch of salt
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Instructions
- Preheat oven to 350°F. Grease a 9x5x3 inch baking pan with cooking spray or butter.
- Place ½ cup butter in a large bowl. Mix on high with a hand mixer until fluffy. Add the 1 cup sugar and continue beating until pale yellow and fluffy. Slowly beat in the eggs.
- In a medium bowl, whisk together the 2 cups flour, baking soda, and salt. Add half of the flour mixture to the butter mixture, beat on low until just combined. Add half the milk and beat until combined. Repeat with the remaining flour mixture and remaining milk.
- Stir in the chopped apples and pecans (hold back 1 tablespoon of the chopped pecans for the top).
- For the streusel: In a medium bowl, whisk together the flour, brown sugar, cinnamon, nutmeg, and cloves. Dice the butter into small cubes, and add the cubes to the flour mixture. Use your fingers to incorporate the butter into the flour mixture, squishing the butter between your fingers. Stop when the butter reaches pea-size pieces.
- Spread half of the batter into the greased pan. Sprinkle with half of the streusel. Repeat with the remaining batter and streusel. Sprinkle with remaining tablespoon of chopped pecans and pat down lightly.
- Bake for 55-65 minutes, or until golden brown and a toothpick comes out clean. Check the loaf around 40 minutes-if the top looks golden brown, loosely place a piece of aluminum foil on top for the rest of the baking time.
- Remove from the oven and run a knife along the edges of the pan. Let cool at least 15 minutes before removing from the pan.
that looks delicious
Thanks, Mary!