Apple Pie Bread with Cinnamon Streusel

This Apple Pie Bread tastes like a slice of warm apple pie baked into a loaf, with a tender crumb and a buttery cinnamon streusel on top.

It’s a quick bread you can stir together without a mixer, and your whole kitchen will smell like a bakery while it bakes.

What Makes This Apple Pie Bread So Good

The crumb is soft and moist, dotted with tender apple bits and a ribbon of cinnamon sugar. The top has a crisp, sandy crust that crackles when you slice into it.

I come back to this recipe every autumn because the apples and sour cream keep it fresh for days. No dry, crumbly slices here just a loaf that holds together and tastes better on day two.

Ingredients

• 1 1/2 cups all-purpose flour: spoon and level it for a light loaf
• 1 tsp baking powder: helps the bread rise
• 1/2 tsp baking soda: reacts with the sour cream
• 1/2 tsp salt: fine sea salt or table salt
• 1 1/4 tsp ground cinnamon: used in the batter and the streusel
• 1/4 tsp ground nutmeg: adds a warm spice note
• 3/4 cup granulated sugar: sweetens the bread
• 1/4 cup packed brown sugar: gives the crumb a little chew, split between batter and streusel
• 1/2 cup unsalted butter, melted and cooled slightly: keeps the loaf rich
• 2 large eggs, at room temperature: brings structure
• 1 tsp vanilla extract: rounds out the flavor
• 1/2 cup sour cream, at room temperature: makes the bread extra tender
• 1 1/2 cups peeled and small-diced apple: about 2 medium firm apples like Granny Smith or Honeycrisp
• For the streusel:
• 1/4 cup all-purpose flour
• 2 tbsp packed brown sugar
• 1 tsp ground cinnamon
• 2 tbsp cold unsalted butter, cut into small pieces

Variations / Substitutions

• Swap apples for pears: Use firm, slightly underripe pears. The texture stays nearly the same, with a milder sweetness.
• Use buttermilk instead of sour cream: The crumb will be a touch less rich but still tender. Reduce the butter by 1 tbsp.
• Add chopped walnuts or pecans: Fold 1/3 cup into the batter with the apples for a nutty crunch.
• Try a different spice mix: Replace the nutmeg with allspice or cardamom for a slightly different warmth.
• Make it dairy-free: Use a thick plant-based yogurt and vegan butter sticks. The loaf won’t brown quite as deeply but stays moist.

If you’re after a classic loaf without fruit, my Banana Bread is always a winner.

How to Make Apple Pie Bread

Step 1: Crumble the Streusel Topping

Preheat your oven to 350°F (175°C) with a rack in the middle. In a small bowl, stir together the streusel flour, brown sugar, and 1 teaspoon of cinnamon. Drop in the 2 tablespoons of cold butter pieces and work them into the dry ingredients with your fingertips until the mixture looks like damp sand and holds together in small clumps. Set the bowl aside.

You should see a range of textures, from fine sandy bits to some larger buttery nuggets. Those nuggets will bake into the crispest little crumbles on top of the loaf, so don’t work the butter in completely smooth.

Step 2: Whisk the Wet Ingredients

In a large bowl, combine the melted butter, granulated sugar, and the remaining 2 tablespoons of brown sugar. Whisk until the mixture looks smooth and the sugar begins to dissolve, about 2 minutes. Add the eggs one at a time, whisking well after each, then whisk in the vanilla and sour cream until the batter is pale and slightly thick.

Let the melted butter cool for a few minutes before you add the eggs. If it’s too hot, it can scramble them, but warm to the touch is perfect. This step builds the base that makes the loaf soft and cakey.

Step 3: Fold in the Dry Ingredients and Apples

Sprinkle the flour, baking powder, baking soda, salt, and the remaining 1/4 teaspoon of cinnamon plus the nutmeg over the wet mixture. Use a spatula to gently fold everything together, stopping the moment you see just a few streaks of flour left. Scrape in the diced apples and fold again until no dry pockets remain. The batter will be thick and studded with apple pieces.

A few small lumps in the batter are fine; they’ll bake out. The key is to avoid overmixing, which can make the bread tough. Cut the apples into small, 1/4-inch cubes so they soften completely as the loaf bakes.

Step 4: Scatter the Streusel and Bake

Scrape the batter into a greased 9×5-inch loaf pan and smooth the top with the spatula. Sprinkle the reserved streusel evenly over the surface, pressing it very gently so it sticks. Slide the pan into the oven and bake for 55 to 65 minutes, until a toothpick inserted into the center of the bread (not a chunk of apple) comes out with a few moist crumbs clinging to it. The streusel should be golden and crisp.

Let the loaf cool in the pan on a wire rack for 15 minutes, then lift it out and set it on the rack to cool completely. Slice it thick with a serrated knife and serve while still slightly warm, with a cup of coffee or a drizzle of warm caramel.

Tips for the Best Apple Pie Bread

• Keep your ingredients at room temperature.: Pull the eggs and sour cream out of the fridge about 30 minutes before you start. They blend in more smoothly and help the loaf rise evenly.
• Toss the apples in a little flour before folding them in.: A light dusting of the measured flour keeps them from sinking to the bottom of the pan.
• Check your loaf early.: Oven temperatures can run hot, so I always peek through the door around the 50-minute mark. The top should be deeply golden and the streusel set.
• Use a firm, tart apple.: Granny Smith and Honeycrisp hold their shape and balance the sweetness. Soft apples like Macintosh turn mushy.
• Don’t open the oven door too often.: A quick glance is fine, but letting heat escape can cause the center to sink.

Bake times can shift a little depending on your pan, so here’s a quick guide:

Storing Leftover Apple Pie Bread

• Refrigerate: Wrap the cooled loaf tightly in plastic wrap or store slices in an airtight container. It stays moist for up to 5 days.
• Reheating: Pop individual slices into a toaster oven at 300°F for 5 minutes to re-crisp the streusel.
• Freezing: Wrap the fully cooled loaf in a layer of plastic wrap and then foil. Freeze for up to 3 months. Thaw overnight in the fridge and rewarm before serving.

What to Serve With Apple Pie Bread

A thick slice is wonderful on its own, but a drizzle of warm salted caramel or a spoonful of whipped cream turns it into dessert. For breakfast, try it toasted with a smear of butter and a strong cup of black coffee. If you’re feeling extra, a scoop of vanilla ice cream alongside a still-warm slice makes a cozy fall sundae.

Frequently Asked Questions

Can I use applesauce instead of diced apples?

No, the texture won’t work. Applesauce adds moisture but leaves you with a uniform loaf and no soft fruit bites.

Why did my streusel sink or look soggy?

Too much butter or overmixing the streusel can cause it to melt into the batter. Keep the butter cold and work it in just until clumps form.

Can I make this gluten-free?

Yes, use a good 1:1 gluten-free flour blend (one that contains xanthan gum). The loaf may be slightly more delicate, so cool it fully before slicing.

How do I know when the bread is done?

A toothpick stuck into the center should come out with a few moist crumbs, not wet batter. If you hit an apple chunk, test another spot.

Can I use oil instead of butter in the batter?

You can swap in an equal amount of neutral oil like vegetable or melted coconut oil. The flavor will be less buttery, but it stays very moist.

Apple Pie Bread Recipe

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings: 8 servings

Calories: 285

Ingredients Method Notes

Ingredients

  

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/4 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 3/4 cup granulated sugar
• 1/4 cup packed brown sugar
• 1/2 cup unsalted butter, melted and cooled
• 2 large eggs, at room temperature
• 1 tsp vanilla extract
• 1/2 cup sour cream, at room temperature
• 1 1/2 cups peeled and small-diced apple
• Streusel: 1/4 cup all-purpose flour, 2 tbsp brown sugar, 1 tsp cinnamon, 2 tbsp cold butter

Method

 

1. Preheat oven to 350°F. In a small bowl, mix streusel flour, brown sugar, and cinnamon. Work in cold butter with fingers until crumbly. Set aside.
2. In a large bowl, whisk melted butter with both sugars until smooth. Whisk in eggs one at a time, then vanilla and sour cream.
3. Sprinkle flour, baking powder, baking soda, salt, cinnamon, and nutmeg over wet mixture. Fold gently, then fold in diced apples until no dry streaks remain.
4. Scrape batter into a greased 9×5-inch loaf pan. Scatter streusel on top, press lightly. Bake 55–65 minutes until a toothpick comes out with moist crumbs. Cool 15 minutes in pan, then remove and cool completely before slicing.

Notes

For the best texture, let the loaf cool fully before slicing so the crumb can set. If you cut it while it’s warm, it may crumble. Use firm apples like Granny Smith to avoid a mushy center.