My Apple Streusel Bread is a fall favorite you’ll want to bake again and again. With tender chunks of apple, a buttery streusel topping, and a drizzle of sweet cider glaze, this one hits the spot when you want a quick and easy treat. I’ll show you how easy it is to make this delicious treat at home!
Quick breads are one of my favorite things to make, especially during the fall and winter seasons. During the fall, I almost always have a loaf of my Spiced Pumpkin Bread on the counter or in the freezer, and I make my Easy Sour Cream Banana Bread all year long.
This Apple Streusel Bread is now competing for my top choice because it’s just so good. It’s got just enough cinnamon and nutmeg to give it those fall flavors that I love, and the apples have the perfect amount of sweetness. I have been enjoying a little slice of this bread in the afternoon with a cup of hot tea.
Testing results for apple streusel bread
- We tested this recipe with Gala apples and found they have the perfect amount of sweetness and texture.
- We tried shredding the apples and chopping, and preferred the chopped apples. Our tasters liked having chunks of apple in the bread.
I hope you make this recipe. I think you’ll love it!
Ingredient notes
Here are a few things to know about the ingredients in this recipe.
➡️➡️➡️ The full ingredient amounts and instructions are listed below on the printable recipe card. Scroll below the recipe card for frequently asked questions and tips for success.
Nutmeg: Use freshly grated nutmeg. I do not even own the pre-grated or ground nutmeg. Please get yourself a micro-zester if you don’t have one so you can easily grate nutmeg or zest citrus. It makes a world of difference in the flavor or your recipes.
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Apple Streusel Bread Recipe
Ingredients
- 2 medium apples
- 1 ¾ cup all-purpose flour
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon freshly grated nutmeg
- 1 cup sugar
- ½ cup unsalted butter, melted and cooled slightly
- ½ cup apple cider
- 1 large egg
Streusel:
- ½ cup all-purpose flour
- ½ cup sugar
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup unsalted butter
Frosting:
- 1 cup powdered sugar
- 2 tablespoons apple cider
Instructions
Bread
- Preheat the oven to 350 degrees F. Peel, core, and chop 2 medium apples into ½” cubes and set aside.
- Grease and line a bread pan and set aside.
- In a large mixing bowl add 1 3/4 cup all-purpose flour, 1 teaspoon cinnamon, ½ teaspoon baking soda, ¼ teaspoon baking powder, ¼ teaspoon salt, and ¼ teaspoon freshly grated nutmeg. Then stir to combine and set aside.
- In a separate mixing bowl, add 1 cup sugar, ½ cup unsalted butter, melted and cooled slightly, ½ cup apple cider, and 1 large egg. Using a whisk, stir to combine so all of the ingredients are well combined.
- Make a well in the center of the dry ingredients and add the wet ingredients. Using a spatula, stir to combine.
- Fold the chopped apples into the batter. Transfer the batter to your prepared bread pan.
Streusel
- In a separate bowl add ½ cup all-purpose flour½ cup sugar, 1 teaspoon cinnamon, and ¼ teaspoon salt . Using a small whisk or a fork stir to combine.
- Cut ½ cup unsalted butter into small cubes and add them to the bowl with the streusel ingredients. Using a fork or your hands cut the butter into the mixture until it resembles pebbly crumbs.
- Add the topping to the top of the batter in the bread pan.
- Bake for 55 minutes or until a tester comes out clean in the center.
- Allow the bread to cool for 10 minutes before cutting into it.
Glaze
- Meanwhile, while the bread is cooling, make the icing. In a small bowl add t1 cup powdered sugar and 2 tablespoons apple cider. Using a small whisk or a fork, stir to combine until it’s nice and smooth.
- Drizzle the icing over the top before serving.
Nutrition
Questions and tips
Storage
Store the bread in an airtight container (or sealed bread bag) at room temperature for up to 3 days or in the fridge for 4 days. This is a moist bread so it will develop mold pretty quickly when left out at room temperature.
We liked Gala apples in this recipe, but you can certainly use something else. Any slightly tart and firm apple will work: Honeycrisp, Pink Lady, or Braeburn would all be good choices.
