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This apple streusel bread is soft, moist, and packed with juicy apples and warm cinnamon spice. There’s a cinnamon swirl in the middle and buttery crumble on top to make it taste and look like it came straight out of a bakery!
For more apple recipes, make my apple fritter cake, apple cider donut cake, and apple cider cupcakes!
This apple streusel bread is everything I love about fall baking wrapped up in one cozy loaf.
It’s soft, tender, and loaded with chopped cinnamon apples in every bite. There’s a cinnamon swirl running through the middle that adds the perfect touch of warmth, and that buttery brown sugar streusel on top? Pure bakery-style goodness right from your oven!
And don’t even get me started on how amazing your kitchen will smell while it bakes, like apple pie or apple cobbler and coffee cake had a baby. I always find myself sneaking little crumbles of the streusel topping before it even cools, because it’s just that good.
If you’re looking for a good sweet treat this apple season, this recipe is it! Enjoy with a cup of coffee or warm apple cider for the perfect Fall treat!
Table of contents
Key Ingredients
(full list of ingredients can be found in the recipe card)
- Honeycrisp apples – sweet, crisp, and juicy, they hold their shape while baking so you get little pockets of apple-y goodness in every bite.
- Butter adds structure and flavor to the bread. It’s responsible for that rich, moist, melt-in-your-mouth texture we all love in a quick bread. We’re also using it in the streusel topping too to bind it all together and create those crumbly bits.
- Sour Cream adds tang and keeps the crumb tender and moist.
- Sugar adds sweetness and moisture while light brown sugar is used in the cinnamon swirl filling and topping to create that classic caramel-y flavor.
- Homemade apple pie spice blend of cinnamon, nutmeg, and ground cloves. This adds that classic apple flavor that takes this apple cinnamon streusel bread to the next level. If you’ve made my pumpkin spice blend, you can use that here too.
- All-purpose flour – The backbone of the recipe. It gives structure so your loaf doesn’t collapse under all the apples and streusel.
- Baking powder is the leavening agents. Think of it as your hype team – it creates bubbles while baking, creating a soft, fluffy texture.
- Eggs are the glue that holds it all together. They add structure, moisture, and give the bread that lovely tender crumb.
- Vanilla extract enhances the overall flavor of the bread, making it warm and cozy.
Substitutions and Variations
- Vegan option: use dairy free milk and butter. For the eggs, you can use 2 flax eggs.
- Gluten free version: use 1 to 1 gluten free flour instead of all purpose flour for an easy gluten free swap.
- Choose a different apple: use any apple that won’t turn into mush or become grainy while baking.
How To Make Apple Streusel Bread
Prep: Preheat the oven to 350 degrees F. Line a 9×5-inch loaf pan with parchment paper so that it has about 2 inches overhang on each side (like how we did with my pumpkin chocolate chip bread recipe)
Step 1: Now make the streusel topping by combining brown sugar, flour, cinnamon, nutmeg, and ground cloves. Whisk together, then add in the melted butter and mix until crumbles form. Place into the refrigerator to set.
Step 2: Chop apples into small chunks, about 1/2 inch pieces. In a large bowl, combine diced apples, flour, cinnamon, a dash of ground cloves, and brown sugar. Toss together and set the apple mixture aside.
Step 3: In a separate medium bowl, mix together the dry ingredients – all purpose flour, baking powder, and kosher salt.
Step 4: In another large bowl, combined room temperature butter, vegetable oil, and white sugar. Use an electric mixer to cream together the butter and sugar until light and fluffy, about 1-2 minutes, then add in the eggs and vanilla extract. Continue to mix until combined, about 20-30 seconds.
Step 6: Add half of the dry ingredients, then pour in the sour cream, and mix until just combined. Add the remaining flour mixture and continue to mix until smooth.
Step 7: Use a rubber spatula to fold in 1 cup of the apples (no need to drain any excess moisture).
Step 8: In a small bowl, mix together the cinnamon swirl ingredients – brown sugar, cinnamon, ground cloves, and nutmeg. Add half of batter to the prepared loaf pan. Smooth into an even layer and sprinkle the cinnamon sugar mixture and the remaining apples in the middle.
Step 9: Add the remaining batter on top, ensuring the cinnamon sugar/apples are completely covered and smooth into an even layer again. Add the crumbly streusel on top of the batter and bake for 65-75 minutes, until a toothpick comes out with just a few moist crumbs. Let the bread cool in the pan for 15 minutes, then remove onto a wire rack to cool completely.
Pro Baking Tips
- Cut apples into small bits! This is crucial to the success of the recipe. I do this with my cranberry orange loaf cake too, it prevents the apples from sinking to the bottom of the loaf pan.
- Don’t overmix. Once the flour goes in, mix until just combined. Overmixing can make the bread dense instead of tender.
- Layer with care. Make sure the cinnamon sugar layer is fully covered with batter, otherwise it can bubble up and spill out during baking.
- Check with a toothpick. You’re looking for just a few moist crumbs, not wet batter—start checking at the 55-minute mark since ovens can vary.
- Cool before slicing. Let the bread set completely on a wire rack. Cutting too early can make the inside gummy.
- Use that parchment overhang. The extra 2 inches of parchment makes it super easy to lift the loaf out of the pan without breaking the streusel topping.
Recipe FAQs
Yes! Pick firm apples that won’t turn into mush while baking. Honeycrisp apples, pink lady, and fuji apples are great for a sweeter flavor while Granny Smith is good if you prefer a more tart flavor. Avoid red delicious, gala apples, and mcintosh – these are best for snacking and eating fresh.
No, there’s no need to peel the apples. As they bake in the oven, the skin melts away and you get soft, juicy apples.
Keep the loaf covered at room temp for up to 3 days, or refrigerate for up to 5 days. Pop slices in the microwave for 10–15 seconds to warm them back up.
No worries! You can use greek yogurt instead!
Yes! You can use an 8×8-inch square pan for a coffee cake vibe, just start checking for doneness around the 45-minute mark.
More Quick Bread Recipes
Desserts
Cinnamon Banana Bread
Desserts
Coconut Loaf Cake Recipe
Breakfast
Chocolate Loaf Cake Recipe
Desserts
Lemon Loaf Recipe
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If you make this recipe, please leave a star rating on the recipe card and comment below! You can also tag @BritneyBreaksBread on Instagram and hashtag #britneybreaksbread so I can celebrate your beautiful creations!
Cinnamon Apple Streusel Bread
Equipment
- 9×5 inch loaf pan
Ingredients
Cinnamon Streusel Topping
- 6 tbsp Brown Sugar
- 6 tbsp All Purpose Flour
- 1 tbsp Cinnamon
- 1/2 tsp Nutmeg
- 1/8 tsp Ground Cloves
- 3 tbsp Salted Butter, (melted)
Apple Filling
- 1 1/2 cups (188 g) Honeycrisp Apples, (cut into 1/2 inch pieces, about 1-2 small apples)
- 2 tbsp Brown Sugar
- 1 tbsp Flour
- 1 tsp Cinnamon
- 1/8 tsp Nutmeg
- 1/8 tsp Ground Cloves
Apple Bread
- 1/2 cup (114 g) Salted Butter, (room temperature)
- 1/4 cup (56 g) Vegetable Oil
- 1 cup (200 g) Sugar
- 3 large (150 g) Eggs, (room temperature)
- 2 tsp Vanilla Extract
- 2 cups (250 g) All Purpose Flour
- 1 1/2 tsp Baking Powder
- 1/2 tsp Nutmeg
- 1/2 tsp Kosher Salt
- 2/3 cup (160 g) Sour Cream , (room temperature)
Cinnamon Swirl Filling
- 1/4 cup (55 g) Brown Sugar
- 1 tbsp Cinnamon
Instructions
- Preheat the oven to 350 degrees F. Line a 9×5-inch loaf pan with parchment paper so that it has about 2 inches overhang on each side.
- Now make the streusel topping by combining brown sugar, flour, cinnamon, nutmeg, and ground cloves. Whisk together, then add in the melted butter and mix until crumbles form. Place into the refrigerator to set.
- Chop apples into small chunks, about 1/2 inch pieces. In a large bowl, combine diced apples, flour, cinnamon, a dash of ground cloves, and brown sugar. Toss together and set the apple mixture aside. You should have 1 1/2 cups after chopped. (if you have leftover apple chunks, do not add more than 1 1/2 cups, it'll weigh the batter down and cause it to sink!)
- In a separate medium bowl, mix together the dry ingredients – all purpose flour, baking powder, nutmeg, and kosher salt.
- In another large bowl, combined room temperature butter, vegetable oil, and white sugar. Use an electric mixer to cream together until light and fluffy, about 1-2 minutes, then add in the eggs and vanilla extract. Continue to mix until combined, about 20-30 seconds.
- Add half of the dry ingredients, then pour in the sour cream, and mix until just combined. Add the remaining flour mixture and continue to mix until smooth. Use a rubber spatula to fold about 3/4 cup of the apples (no need to drain any excess moisture).
- In a small bowl, mix together the cinnamon swirl ingredients – brown sugar and cinnamon. Add half of batter to the prepared loaf pan. Smooth into an even layer and sprinkle the cinnamon sugar mixture and the remaining apples in the middle.
- Add the remaining batter on top, ensuring the cinnamon sugar/apples are completely covered and smooth into an even layer again. Add the crumbly streusel on top of the batter and bake for 65-75 minutes, until a toothpick comes out with just a few moist crumbs. Let the bread cool in the pan for 15 minutes, then remove onto a wire rack to cool completely.
Notes
- Cut apples into small bits! This is crucial to the success of the recipe.
- Don’t overmix. Once the flour goes in, mix until just combined. Overmixing can make the bread dense instead of tender.
- Layer with care. Make sure the cinnamon sugar layer is fully covered with batter, otherwise it can bubble up and spill out during baking.
- Check with a toothpick. You’re looking for just a few moist crumbs, not wet batter—start checking at the 55-minute mark since ovens can vary.
- Cool before slicing. Let the bread set completely on a wire rack. Cutting too early can make the inside gummy.
- Use that parchment overhang. The extra 2 inches of parchment makes it super easy to lift the loaf out of the pan without breaking the streusel topping.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
