Apple Pie Bread Recipe – Easy Homemade Fall Baking Treat

The spicy perfume of cinnamon, apples, and brown sugar drifting through my kitchen instantly tells me fall is here. You know that feeling when you walk into a bakery on a chilly afternoon and the scent just wraps around you like a cozy blanket? That’s exactly what this apple pie bread recipe delivers—warmth, nostalgia, and a little bit of magic in every slice.

I first stumbled upon the idea for apple pie bread in my grandma’s old recipe box. She’d scribbled “apple bread – like pie!” on a faded card, and honestly, I couldn’t resist. After a few trial runs (and more than a couple of sticky disasters), I found the perfect balance between rustic loaf and classic pie. Now, every autumn, this recipe is my go-to for breakfast, snacking, or even gifting to neighbors. If you’re after something that feels like a hug in bread form, you’re in the right place.

This isn’t just any bread—it’s loaded with chunks of tart apples, a swirl of cinnamon sugar, and a buttery crumb topping that makes each bite special. The apple pie bread recipe is perfect for busy families (you can grab a slice and go), picky kids (they never say no!), and anyone looking for a homemade fall treat that’s actually easy to pull off. After baking this loaf more times than I can count, I can say with confidence it’s reliable, adaptable, and straight-up delicious.

So, whether you’re an old pro at baking or just getting your feet wet, this apple pie bread recipe will have you feeling like a kitchen rockstar. Grab your favorite apples and let’s bake up something unforgettable!

Why You’ll Love This Apple Pie Bread Recipe

• Quick & Easy: Comes together in about 15 minutes of prep—no fancy steps, just honest ingredients and simple mixing.
• Simple Ingredients: Everything you need is probably already in your pantry or fridge. No weird stuff—just apples, flour, sugar, and classic spices.
• Perfect for Fall: This bread is the ultimate autumn treat—perfect for weekend brunch, holiday mornings, or snacking after a walk in the crisp air.
• Crowd-Pleaser: My kids beg for this bread, and it always disappears at potlucks. Adults love it with coffee or tea, and it’s great for sharing at family gatherings.
• Unbelievably Delicious: The combination of tender apples, warm spices, and a buttery crumb topping makes this bread taste like apple pie in loaf form. Seriously, you’ll want seconds.

What sets this apple pie bread recipe apart? For starters, I use a mix of tart and sweet apples to keep the flavor balanced (Granny Smith + Gala is my secret weapon). Instead of just adding cinnamon, I swirl a cinnamon-sugar layer through the middle for that pie-like vibe. And the crumb topping? It’s not optional here—it’s the bit that gets golden and crunchy and makes you close your eyes after the first bite.

Honestly, this recipe is all about comfort. It’s healthier than traditional pie but doesn’t skimp on flavor. Plus, you can whip it up on a whim—no need for rolling dough or fussing with pastry. I’ve made it for brunches, bake sales, and even as a quick breakfast on busy school mornings. It’s the kind of bread that turns an ordinary day into something memorable.

So if you’re looking for autumn baking that’s equal parts easy and impressive, you’re going to fall in love with this apple pie bread recipe. Trust me, it’s worth every single crumb!

Ingredients Needed for Apple Pie Bread

This apple pie bread recipe uses classic, wholesome ingredients to build bold, comforting flavors. Most of these are pantry staples, and there’s lots of room to swap or customize if needed.

• For the Bread Batter:
  • 2 cups (250g) all-purpose flour (you can use white whole wheat flour for extra fiber—just add 1 tablespoon milk)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon (freshly ground if possible—makes a difference!)
  • 1/4 teaspoon ground nutmeg (optional, but I love the warmth it adds)
  • 1/2 cup (115g) unsalted butter, melted and slightly cooled (swap for coconut oil if dairy-free)
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (55g) packed brown sugar (for depth and a hint of caramel flavor)
  • 2 large eggs, room temperature
  • 1/2 cup (120ml) buttermilk (or substitute with milk plus 1 teaspoon lemon juice)
  • 1 teaspoon vanilla extract (use pure vanilla for best flavor)
  • 1 1/2 cups (180g) peeled and chopped apples (about 2 medium apples; Granny Smith and Gala or Honeycrisp are best)
• For the Cinnamon Sugar Swirl:
  • 1/4 cup (55g) brown sugar
  • 1 teaspoon ground cinnamon
• For the Crumb Topping:
  • 1/3 cup (40g) all-purpose flour
  • 2 tablespoons (25g) brown sugar
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons (30g) unsalted butter, cold and cut into small pieces
  • Pinch of salt

If you’re low on buttermilk, the milk + lemon juice hack works perfectly. For apples, I always use a mix: Granny Smith for tartness and a sweeter variety for balance. You can swap in pears or even add a handful of walnuts if you want a little crunch.

For gluten-free folks, a 1:1 gluten-free flour blend works well here (I like Bob’s Red Mill). Dairy-free? Sub in coconut oil for the butter and plant-based milk for the buttermilk—no need to miss out!

The crumb topping is what gives this apple pie bread its bakery-worthy finish, so don’t skip it. If you love a thicker layer, just double the topping ingredients. Trust me, you won’t regret it.

All the ingredients are easy to find, and you can pick apples that are in season for the freshest flavor. I sometimes use apples from my neighbor’s tree—nothing beats the taste of homegrown!

Equipment Needed

• Large Mixing Bowls: You’ll need at least two—one for wet, one for dry ingredients. I’ve used everything from glass to plastic, but glass lets you see if everything’s mixed well.
• Whisk & Spatula: A sturdy whisk for the batter and a spatula for folding in apples (rubber spatulas are best for scraping every last bit of dough).
• Measuring Cups & Spoons: Accurate measurements make all the difference. If you bake often, invest in metal measuring spoons—they last forever.
• 9×5-inch (23x13cm) Loaf Pan: Standard loaf pan works best. If yours is slightly smaller, don’t overfill—leave 1/2 inch at the top.
• Parchment Paper: Lining your pan saves you from stuck-on bread and makes cleanup easy. I reuse parchment sheets when possible.
• Small Bowl & Fork: For mixing the crumb topping—you can use your hands, but a fork keeps things less messy.
• Cooling Rack: To cool your bread evenly and prevent soggy bottoms. If you don’t have one, turn the loaf out onto a clean kitchen towel.

If you’re missing a loaf pan, you can use a cake pan or make muffins instead—just adjust baking time. I’ve baked this in disposable pans for gifting, and it works like a charm. For the crumb topping, pastry blenders are nice, but fingers do the job too. Pro tip: wash equipment right after baking to keep everything in top shape for next time!

Preparation Method

1. Prep the Oven and Pan:

   Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving a little overhang for easy removal. Grease lightly if you want extra insurance against sticking.

2. Make the Crumb Topping:

   In a small bowl, mix 1/3 cup flour, 2 tablespoons brown sugar, 1/2 teaspoon cinnamon, pinch of salt, and 2 tablespoons cold butter. Use a fork (or your fingers) to mash until crumbly. Set aside in the fridge.

3. Mix Dry Ingredients:

   In a large bowl, whisk together 2 cups flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 2 teaspoons cinnamon, and 1/4 teaspoon nutmeg. Make sure there are no lumps.

4. Mix Wet Ingredients:

   In another bowl, whisk 1/2 cup melted butter, 3/4 cup sugar, 1/4 cup brown sugar, 2 eggs, 1/2 cup buttermilk, and 1 teaspoon vanilla. The mixture should be glossy and smooth.

5. Combine Wet and Dry:

   Pour the wet mixture into the dry ingredients. Stir gently—don’t overmix, or the bread can get tough. Fold in 1 1/2 cups chopped apples. Batter will be thick and chunky, and that’s perfect.

6. Layer and Swirl:

   Pour half the batter into the prepared pan. In a small bowl, mix 1/4 cup brown sugar and 1 teaspoon cinnamon. Sprinkle this cinnamon-sugar over the batter. Add the rest of the batter and smooth the top. With a butter knife, gently swirl the cinnamon-sugar layer into the batter for a marbled effect.

7. Add Crumb Topping:

   Scatter the crumb topping evenly over the batter. Don’t press it down—leave it loose for that classic bakery crunch.

8. Bake:

   Bake in the center of the oven for 55-65 minutes, or until a toothpick inserted into the center comes out mostly clean (a few moist crumbs are okay). If the top browns too quickly, tent with foil at the 40-minute mark.

9. Cool:

   Let the bread cool in the pan for 10-15 minutes, then lift out using the parchment and transfer to a cooling rack. Cool completely before slicing—warm bread can crumble (I learned the hard way!).

10. Serve:

    Slice with a serrated knife for neat pieces. Enjoy as-is, or spread with a little butter or cream cheese.

Prep note: If your apples are extra juicy, blot them with a paper towel before adding to the batter. This keeps the bread from getting soggy. If you’re short on time, dice apples smaller for quicker baking. The swirl step is optional but adds that pie-inspired magic!

Cooking Tips & Techniques

Baking apple pie bread is all about getting that tender crumb and pie-like flavor. Here are my best tricks to guarantee success:

• Apple Choice: Use a mix of tart and sweet apples for balanced flavor—Granny Smith and Gala is my usual combo. Avoid using only Red Delicious; they tend to get mushy.
• Don’t Overmix: Stir just until the flour disappears. Overmixing makes the bread dense and chewy (I’ve made that mistake more than once!).
• Crumb Topping: Keep the butter cold for a crisp topping. If it melts into the batter, you lose that crunchy bakery texture.
• Layering and Swirl: The cinnamon-sugar swirl should be gently mixed—too much and it disappears, too little and it clumps. A few swirls with a butter knife does the trick.
• Testing for Doneness: Insert a toothpick at the center. If it comes out sticky, bake a few more minutes. If it’s bone dry, you’ve gone too far (watch closely in the last 10 minutes).
• Baking Time: Oven temps vary! My old oven always took 60 minutes, but my new one sometimes finishes at 55. Start checking at 50 minutes.
• Cool Before Slicing: I know it’s tempting, but slicing hot bread is a recipe for crumbs everywhere. Give it time to firm up.

Multitasking tip: Make the crumb topping while the oven heats up, and wash your mixing bowls during baking so cleanup is done before the bread even cools. If you’ve had bread sink in the middle before, it’s probably underbaked or overfilled—leave that space at the top!

Consistency comes with practice. My first loaf was flat and a little gummy, but tweaking the apple size and baking time made all the difference! If you’re unsure, take notes as you go—next time, you’ll nail it.

Variations & Adaptations

• Gluten-Free Version: Swap the all-purpose flour for a 1:1 gluten-free blend. Add 1 tablespoon extra buttermilk to keep things moist. I’ve used Bob’s Red Mill and King Arthur blends—both work well!
• Dairy-Free Option: Use coconut oil instead of butter, and almond or oat milk (with a splash of lemon juice) instead of buttermilk. The bread stays just as soft, and the flavor is still spot-on.
• Seasonal Add-Ins: Add 1/2 cup chopped pecans or walnuts for crunch, or toss in a handful of dried cranberries for a festive twist. In late summer, swap apples for ripe pears or peaches.
• Flavor Boost: Stir in 1/2 teaspoon cardamom or ginger with the spices for a deeper, spicier flavor. My family loves the cardamom version in winter!
• Muffin Adaptation: Scoop batter into a lined muffin tin (fill 3/4 full) and bake at 350°F (175°C) for 20-25 minutes. Perfect for grab-and-go breakfasts.
• Nut-Free Version: Skip nuts if there’s an allergy, and add a little extra cinnamon for warmth.

One of my favorite personal tweaks: I sometimes layer thinly sliced apples on top before adding the crumb topping. They bake into soft, caramelized ribbons that look gorgeous and taste like pie!

Don’t be afraid to play with the recipe—every kitchen is different, and this apple pie bread is forgiving. Try new spices, change the fruit, or make it your own with a drizzle of vanilla glaze.

Serving & Storage Suggestions

Apple pie bread is best served slightly warm or at room temperature. The flavors are boldest if you let it cool for at least an hour after baking.

• Serving Ideas: Slice thick and serve as-is, or toast lightly and spread with butter or cream cheese. For brunch, pair with scrambled eggs and hot coffee. It’s also lovely as a dessert—top with vanilla ice cream or whipped cream for extra indulgence.
• Presentation: Arrange slices on a rustic wooden board, sprinkle with powdered sugar, and add apple wedges for a Pinterest-worthy display. Perfect for holiday tables or gifting.
• Storage: Store leftover bread in an airtight container at room temperature for 2 days. For longer keeping, refrigerate up to 5 days.
• Freezing: Slice and wrap individual pieces in plastic wrap, then freeze in a zip-top bag for up to 2 months. Thaw overnight in the fridge or microwave for 30 seconds.
• Reheating: Warm slices in the toaster or microwave for 10-15 seconds. The crumb topping stays crisp if you use a toaster oven.

Flavor tip: The bread’s flavor deepens after a day—spices bloom, and the apples soften. Sometimes I bake a loaf, let it rest overnight, and serve it the next morning for breakfast. It’s honestly even better!

Nutritional Information & Benefits

This apple pie bread recipe offers the comforting flavor of pie with the ease of a quick bread. Here’s the nutritional lowdown (per slice, based on 12 slices):

• Calories: ~245
• Fat: 8g
• Carbs: 39g
• Protein: 3g
• Fiber: 2g
• Sugar: 20g

The apples deliver vitamin C and natural fiber, while cinnamon is known for its antioxidant properties. Using whole wheat flour or coconut oil boosts nutrition and keeps things lighter. The bread is nut-free (unless you add nuts), and can be easily made dairy-free or gluten-free. If you’re watching sugar, you can halve the brown sugar or use a sugar alternative—just expect a slight texture change.

From a wellness perspective, I love that this bread feels like a treat but uses real fruit and simple ingredients. It’s satisfying without being heavy, and my family always feels good about grabbing a slice for breakfast or snack time.

Conclusion

If you’re craving the taste of homemade apple pie but want something fuss-free, this apple pie bread recipe is your answer. It’s easy, flexible, and totally crowd-pleasing—perfect for autumn baking or any time you want a little cozy comfort.

Feel free to tweak the ingredients, swap in your favorite apples, or add a handful of nuts. Baking should be fun, not stressful, and this recipe is forgiving for beginners and pro bakers alike. Personally, I love that every loaf is slightly different—sometimes a bit sweeter, sometimes bursting with extra apple.

Ready to try it? Drop a comment below with your favorite variation, share your photos on social media, or let me know if you made any creative swaps. Homemade bread brings people together, and I’d love to hear how this apple pie bread recipe fits into your fall traditions. Happy baking!

Frequently Asked Questions

Can I use any type of apple for this apple pie bread recipe?

Absolutely! I recommend using a mix of tart and sweet apples, like Granny Smith and Gala or Honeycrisp. Avoid mealy apples like Red Delicious for best texture.

How do I make this recipe gluten-free?

Just swap the regular flour for a 1:1 gluten-free blend. Add an extra tablespoon of buttermilk or milk to keep the bread moist.

Can I leave out the crumb topping?

Yes, but the crumb topping adds extra flavor and texture. If you prefer, you can skip it or replace it with chopped nuts for crunch.

How long will apple pie bread stay fresh?

Stored in an airtight container, it’s good for 2 days at room temp or up to 5 days in the fridge. Freeze for up to 2 months if you want to keep it longer.

Can I make muffins instead of a loaf?

Definitely! Scoop the batter into a lined muffin tin and bake for 20-25 minutes at 350°F (175°C). They’re perfect for portion control and snacking on the go.

Apple Pie Bread

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• Author: Savannah Collins
• Total Time: 70-80 minutes
• Yield: 1 loaf (about 12 slices) 1x

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Description

This easy homemade apple pie bread combines chunks of tart apples, a cinnamon sugar swirl, and a buttery crumb topping for a cozy, bakery-style treat. Perfect for fall breakfasts, snacks, or gifting, it’s a quick bread that tastes just like apple pie in loaf form.

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Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg (optional)
• 1/2 cup unsalted butter, melted and slightly cooled
• 3/4 cup granulated sugar
• 1/4 cup packed brown sugar
• 2 large eggs, room temperature
• 1/2 cup buttermilk (or milk plus 1 teaspoon lemon juice)
• 1 teaspoon vanilla extract
• 1 1/2 cups peeled and chopped apples (about 2 medium apples; Granny Smith and Gala or Honeycrisp recommended)
• For the Cinnamon Sugar Swirl:
• 1/4 cup brown sugar
• 1 teaspoon ground cinnamon
• For the Crumb Topping:
• 1/3 cup all-purpose flour
• 2 tablespoons brown sugar
• 1/2 teaspoon ground cinnamon
• 2 tablespoons unsalted butter, cold and cut into small pieces
• Pinch of salt

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Instructions

1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper and lightly grease.
2. Make the crumb topping: In a small bowl, mix 1/3 cup flour, 2 tablespoons brown sugar, 1/2 teaspoon cinnamon, pinch of salt, and 2 tablespoons cold butter. Mash with a fork or fingers until crumbly. Refrigerate.
3. In a large bowl, whisk together 2 cups flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 2 teaspoons cinnamon, and 1/4 teaspoon nutmeg.
4. In another bowl, whisk 1/2 cup melted butter, 3/4 cup sugar, 1/4 cup brown sugar, 2 eggs, 1/2 cup buttermilk, and 1 teaspoon vanilla until smooth.
5. Pour wet mixture into dry ingredients and stir gently until just combined. Fold in 1 1/2 cups chopped apples.
6. Pour half the batter into the prepared pan. Mix 1/4 cup brown sugar and 1 teaspoon cinnamon in a small bowl and sprinkle over the batter. Add remaining batter and smooth the top.
7. Swirl the cinnamon-sugar layer into the batter with a butter knife for a marbled effect.
8. Scatter crumb topping evenly over the batter, leaving it loose.
9. Bake in the center of the oven for 55-65 minutes, or until a toothpick inserted in the center comes out mostly clean. Tent with foil at 40 minutes if the top browns too quickly.
10. Cool bread in the pan for 10-15 minutes, then lift out using parchment and transfer to a cooling rack. Cool completely before slicing.
11. Slice with a serrated knife and serve as-is, or with butter or cream cheese.

Notes

Use a mix of tart and sweet apples for best flavor. Don’t overmix the batter to keep the bread tender. Keep butter cold for a crisp crumb topping. If apples are very juicy, blot with a paper towel before adding. For gluten-free or dairy-free adaptations, use a 1:1 gluten-free flour blend and coconut oil/plant-based milk. Bread flavor deepens after a day. Muffin adaptation: bake at 350°F for 20-25 minutes.

• Prep Time: 15 minutes
• Cook Time: 55-65 minutes
• Category: Bread
• Cuisine: American

Nutrition

• Serving Size: 1 slice (1/12 of loaf)
• Calories: 245
• Sugar: 20
• Sodium: 210
• Fat: 8
• Saturated Fat: 5
• Carbohydrates: 39
• Fiber: 2
• Protein: 3

Keywords: apple pie bread, fall baking, quick bread, cinnamon, apple loaf, autumn recipe, easy bread, homemade, crumb topping, breakfast, snack