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.

Ingredients

Scale

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

Instructions

Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper and lightly grease.
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.
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.
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.
Pour wet mixture into dry ingredients and stir gently until just combined. Fold in 1 1/2 cups chopped apples.
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.
Swirl the cinnamon-sugar layer into the batter with a butter knife for a marbled effect.
Scatter crumb topping evenly over the batter, leaving it loose.
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.
Cool bread in the pan for 10-15 minutes, then lift out using parchment and transfer to a cooling rack. Cool completely before slicing.
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