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apple bread with slices cut out on a wooden board with apples in the background

Apple Cinnamon Bread with Streusel

Published by Kate
This easy quick bread is packed with fall flavor. Enjoy it on a chilly afternoon, or give it as a gift to a neighbor or new parents!
4.29 from 7 votes
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Course Breakfast
Cuisine American
Servings 10 slices
Calories 402 kcal

Ingredients
  

For the bread:

  • ½ cup unsalted butter, softened
  • 1 cup sugar
  • 2 eggs
  • 2 cups flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 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

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.

Notes

Don’t have buttermilk? Me neither! I used 1 teaspoon of apple cider vinegar mixed with ⅓ cup of milk. You could also use white vinegar.
Use an apple that is good for baking, such as Granny Smith, Fuji, McIntosh, Pink Lady, Honeycrisp, or Braeburn. Each of those have a slight tartness that contrasts nicely with the sweet bread.
This bread can be frozen for up to two months, tightly wrapped in aluminum foil and placed in a resealable freezer bag.

Nutrition

Calories: 402kcalCarbohydrates: 54gProtein: 5gFat: 19gSaturated Fat: 10gCholesterol: 70mgSodium: 251mgPotassium: 113mgFiber: 2gSugar: 29gVitamin A: 498IUVitamin C: 1mgCalcium: 32mgIron: 2mg
Keyword apple bread
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