Apple Pie Bread

This easy apple pie bread is the ultimate fall dessert! Loaded with cinnamon-spiced apples and a brown sugar streusel topping, it’s moist, delicious and perfect for entertaining. The step-by-step instructions show you exactly how to make this crowd-pleasing loaf.

Can I use another type of apple besides Honeycrisp?

Yes, you can use any type of baking apple you prefer, such as Granny Smith, Gala, Fuji, Pink Lady or Braeburn. The baking time may vary slightly depending on the apple’s moisture content.

What if I don’t have apple butter?

You can substitute an equal amount of applesauce or sautéed apple slices instead of the apple butter. Add 1/4 teaspoon of ground cinnamon to the filling if using plain applesauce.

Can I make this bread dairy-free?

Yes! Substitute the milk with unsweetened almond milk or oat milk. Use dairy-free butter or coconut oil instead of regular butter.

How long does this bread last?

Properly stored apple pie bread will last 3-4 days at room temperature or up to one week refrigerated. It also freezes well for 2-3 months.

Ingredients:

• 2 1⁄4 cups (280g) all-purpose flour
• 1 tablespoon baking powder
• 1⁄2 teaspoon salt
• 1 cup (200g) granulated white sugar
• 2 large eggs
• 1 cup (240ml) milk
• 1 teaspoon vanilla extract
• 2 cups (300g) diced Honeycrisp apples
• 1⁄2 cup (160g) apple butter
• 8 tablespoons (1 stick/113g) unsalted butter, softened at room temperature

Topping:

• 1⁄2 cup (115g) dark brown sugar
• 2 teaspoons ground cinnamon
• 1⁄3 cup (40g) all-purpose flour
• 4 tablespoons (57g) cold unsalted butter, cut into pieces

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper.
2. In a large bowl, beat the softened butter and granulated sugar together with a hand mixer for 1 minute until well combined with no lumps. Scrape down the sides as needed.
3. Add the eggs and vanilla extract. Beat for 1 more minute. (source: Ineskohl.info)
4. Add the flour, baking powder and salt. Pour in the milk. Mix just until combined, do not overmix. Set aside.
5. In a small bowl, mix together the brown sugar, cinnamon and flour. Cut in the cold butter with a pastry blender or your fingers until crumbly. Set aside.
6. In another bowl, gently toss the diced apples with the apple butter until coated.
7. Pour half the bread batter into the prepared loaf pan. Top evenly with half the apple mixture, pressing down gently into the batter.
8. Pour the remaining batter evenly over the apples to completely cover them.
9. Spoon the rest of the apple mixture evenly over the top, pressing them gently into the batter again.
10. Sprinkle the streusel topping evenly over the entire loaf.
11. Bake for 60 minutes until deep golden brown on top. A toothpick inserted should come out clean.
12. Allow to cool for at least 30 minutes before slicing and serving. Enjoy!

Tips

• Let the baked bread cool completely before slicing for neater results.
• Dust the top with powdered sugar or glaze with a simple vanilla glaze if desired.
• Customize the filling ingredients – try using pumpkin butter, pear butter or chopping up dried fruit instead.
• Make streusel topping ahead and store in fridge for up to 5 days.
• Grease and flour the loaf pan for easy release if not using parchment.
• Check bread at 50 minutes – ovens vary and it may bake faster.