Description

This moist, bakery-style loaf combines sweet apple chunks, a creamy cheesecake layer, and a crunchy streusel topping for a comforting treat that’s perfect for breakfast, brunch, or dessert. Easy to make and bursting with autumn flavors, it’s a crowd-pleaser for any occasion.

Ingredients

Scale

2 cups all-purpose flour (or substitute gluten-free blend)
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon (plus extra for topping, if desired)
½ cup vegetable oil (or melted unsalted butter)
2 large eggs, room temperature
¾ cup granulated sugar
¼ cup light brown sugar
1 teaspoon pure vanilla extract
½ cup milk (whole, 2%, or almond milk for dairy-free)
1 ½ cups apples, peeled and chopped (Granny Smith or Honeycrisp recommended)
8 ounces cream cheese, softened
¼ cup granulated sugar (for cheesecake layer)
1 large egg (for cheesecake layer)
1 teaspoon vanilla extract (for cheesecake layer)
⅓ cup all-purpose flour (for streusel)
¼ cup light brown sugar (for streusel)
½ teaspoon ground cinnamon (for streusel)
3 tablespoons unsalted butter, cold and cubed (for streusel)
¼ cup chopped pecans or walnuts (optional, for streusel)

Instructions

Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
In a large bowl, beat oil, eggs, granulated sugar, brown sugar, and vanilla until smooth (about 2 minutes). Add milk and blend again.
Gently fold dry ingredients into wet ingredients until just combined. If batter is stiff, add a splash more milk.
Fold in diced apples tossed with a pinch of cinnamon.
In another bowl, beat cream cheese, sugar, egg, and vanilla until very smooth (2-3 minutes).
In a small bowl, combine flour, brown sugar, cinnamon, and cold butter for streusel. Cut together until crumbly. Stir in nuts if using.
Pour half the apple batter into the loaf pan and spread evenly. Spoon cheesecake mixture on top and spread gently. Add remaining batter and smooth out. Sprinkle streusel topping generously.
Bake for 55-65 minutes, or until a toothpick inserted in the center comes out mostly clean (a little cheesecake is okay). Tent with foil at 40 minutes if browning too fast.
Cool in pan for 15 minutes, then lift out or turn onto a wire rack. Cool another 30 minutes before slicing.

Notes

For best results, use finely diced apples and room temperature eggs and cream cheese. If apples are very juicy, blot before adding to batter. Streusel topping is best with cold butter. Bread can be made gluten-free or dairy-free with substitutions. Cool completely before slicing for neat pieces. Store leftovers in the fridge for up to 5 days or freeze for up to 2 months.

Prep Time: 20 minutes
Cook Time: 55-65 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice (1/10 of loaf)
Calories: 300
Sugar: 22
Sodium: 220
Fat: 13
Saturated Fat: 6
Carbohydrates: 38
Fiber: 2
Protein: 4

Keywords: apple crisp bread, cheesecake bread, apple streusel loaf, autumn baking, easy quick bread, brunch recipe, fall dessert, moist apple bread