Cinnamon Streusel Apple Bread
Streusel-topped apple bread perfect for fall.
Makes1 (9-inch) loaf
Prep15 minutes
Cook50 minutes to 1 hour
I’m not going to pretend I didn’t jump on the banana bread bandwagon during the early months of quarantine (I did). But I’ve always preferred baking during the cooler fall months, when I get to break into my warm spices and a never-ending haul of in-season apples.
This soft and pillowy quick bread is my favorite way to put fresh apples to use. You’ll start by making a heavily spiced batter — filled with cinnamon, cloves, ginger, nutmeg, and allspice — then fold in chopped apples. The loaf is sprinkled with a crunchy cinnamon streusel topping that sinks into the bread as it bakes, which is honestly what makes the whole thing so delicious. It’s the ultimate recipe to celebrate apple season and pairs perfectly with a mug of hot apple cider. And yes, I’m declaring it the banana bread of fall.
The Best Apples for Apple Bread
This recipe calls for Granny Smith apples, which have a tart flavor that’s not overly sweet. They also hold their shape nicely, even after the bread bakes. You can also use Jonathan, Cortland, Braeburn, or Honeycrisp, which are all great for baking and won’t get too mushy when cooked. Just avoid softer varieties, like Red Delicious, as they tend to get soggy.
Read more: The 5 Best Apples for Baking
Cinnamon Streusel Apple Bread
Streusel-topped apple bread perfect for fall.
Prep time 15 minutes
Cook time 50 minutes to 1 hour
Makes 1 (9-inch) loaf
Nutritional Info
Ingredients
For the bread:
- 1 stick
(1/2 cup) unsalted butter
Cooking spray
- 1
medium Granny Smith apple
- 1 1/2 cups
all-purpose flour
- 2 teaspoons
ground cinnamon
- 1/2 teaspoon
kosher salt
- 1/4 teaspoon
ground allspice
- 1/4 teaspoon
ground cloves
- 1/4 teaspoon
ground nutmeg
- 1/4 teaspoon
ground ginger
- 1/4 teaspoon
baking soda
- 1/4 teaspoon
baking powder
- 1 cup
granulated sugar
- 3
large eggs
- 1/3 cup
full-fat sour cream
- 1 tablespoon
vanilla extract
For the topping:
- 4 tablespoons
(1/2 stick) unsalted butter
- 1/2 cup
plus 2 tablespoons all-purpose flour
- 1/4 cup
packed light brown sugar
- 2 tablespoons
granulated sugar
- 1 teaspoon
ground cinnamon
- 1/4 teaspoon
kosher salt
Instructions
Make the bread: Place 1 stick unsalted butter in the bowl of a stand mixer fitted with the paddle attachment. (Alternatively, place in a large bowl if using an electric hand mixer). Let sit out at room temperature until softened, about 45 minutes.
Arrange a rack in the middle of the oven and heat the oven to 350°F. Coat a 9x5-inch loaf pan with cooking spray. Line the pan with a parchment paper sling, making sure it hangs over the 2 long sides. Peel, core, and dice 1 medium Granny Smith apple (about 1 1/2 cups).
Place 1 1/2 cups all-purpose flour, 2 teaspoons ground cinnamon, 1/2 teaspoon kosher salt, 1/4 teaspoon ground allspice, 1/4 teaspoon ground cloves, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, 1/4 teaspoon baking soda, and 1/4 teaspoon baking powder in a large bowl and whisk to combine.
Add 1 cup granulated sugar to the bowl of butter and beat on medium-high speed until light and fluffy, 2 to 3 minutes. Beat in 3 large eggs one at a time, waiting until each one is fully incorporated before beating in the next. Add 1/3 cup full-fat sour cream and 1 tablespoon vanilla extract and beat just until combined, about 1 minute.
Turn the mixer off, add the flour mixture, and beat on medium speed until smooth, about 1 minute. Add the apple and fold in by hand with a rubber spatula. Pour the batter into the prepared loaf pan and smooth out the top.
Make the topping: Place 4 tablespoons unsalted butter in a medium microwave-safe bowl. Microwave on high power in 10-second bursts, stirring between each burst, until melted, about 40 seconds total. (Alternatively, melt on the stove.)
Add 1/2 cup plus 2 tablespoons all-purpose flour, 1/4 cup packed light brown sugar, 2 tablespoons granulated sugar, 1 teaspoon ground cinnamon, and 1/4 teaspoon kosher salt. Using your fingertips, mix the dry ingredients into the butter until the flour is completely moistened and small, pea-sized clusters form. Scatter the clusters over the top of the batter.
Bake until a skewer inserted into the center of the bread comes out with just a few moist crumbs clinging to it, 50 to 60 minutes. Place on a wire rack to cool completely before removing from the pan and slicing.
Recipe Notes
Storage: Leftover bread can be stored in an airtight container at room temperature for up to 3 days.