Why You’ll Love This Recipe
This recipe is easy, reliable, and versatile. It’s perfect for beginner bakers and seasoned cooks alike. You can make it ahead of time, freeze it, or even turn it into muffins. It’s a great way to use up fresh apples and makes your entire home smell like a cozy fall bakery. Whether served warm with butter, drizzled with caramel sauce, or topped with a scoop of vanilla ice cream, this apple pie bread will quickly become one of your go-to recipes for any season.
Ingredients
For the bread:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs
- 1/2 cup sour cream or plain Greek yogurt
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 2 cups peeled and finely chopped apples (Granny Smith, Honeycrisp, or Fuji work great)
For the cinnamon sugar swirl:
- 1/3 cup light brown sugar
- 1 teaspoon ground cinnamon
For the crumb topping:
- 1/2 cup all-purpose flour
- 1/4 cup light brown sugar
- 1/4 cup granulated sugar
- 1/2 teaspoon cinnamon
- 1/4 cup cold unsalted butter, cut into cubes
Instructions
- Preheat the oven: Set the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
- Prepare the crumb topping: In a small bowl, combine flour, brown sugar, granulated sugar, and cinnamon. Add cold butter cubes and use a fork or pastry cutter to blend until the mixture becomes crumbly. Refrigerate while preparing the batter.
- Make the cinnamon sugar swirl: In another small bowl, stir together brown sugar and cinnamon. Set aside.
- Mix the dry ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Cream the butter and sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in sour cream, milk, and vanilla extract until smooth.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix — the batter should be thick and slightly lumpy. Fold in the chopped apples gently with a spatula.
- Assemble the bread: Pour half of the batter into the prepared loaf pan. Sprinkle evenly with the cinnamon sugar mixture. Add the remaining batter on top and spread it evenly. Sprinkle the crumb topping generously over the top.
- Bake: Bake in the preheated oven for 55–65 minutes, or until a toothpick inserted in the center comes out clean. If the top starts to brown too quickly, cover it loosely with aluminum foil during the last 10–15 minutes of baking.
- Cool and serve: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack. Let it cool completely before slicing. Serve plain, with butter, or warm with a drizzle of caramel sauce for an extra treat.
Tips for Success
- Choose firm, crisp apples for the best texture and flavor. A mix of tart and sweet varieties adds depth.
- Be careful not to overmix the batter — that can make the bread dense instead of tender.
- Make sure your butter is softened (not melted) for a light and fluffy crumb.
- For extra moisture, add 1–2 tablespoons of applesauce to the batter.
- If you like more spice, increase cinnamon to 2 teaspoons or add a pinch of allspice.
Variations
- Apple Pie Bread with Glaze: Mix 1 cup powdered sugar with 2 tablespoons milk and drizzle over cooled bread.
- Apple Pecan Bread: Fold in 1/2 cup chopped pecans or walnuts for added crunch and nutty flavor.
- Caramel Apple Bread: Swirl 2 tablespoons of caramel sauce into the batter before baking for a decadent twist.
- Apple Cranberry Bread: Add 1/2 cup dried cranberries for a tart, fruity variation.
- Mini Loaves or Muffins: Pour batter into mini loaf pans or muffin tins and reduce baking time to 25–30 minutes.
Storage Options
Store leftover Apple Pie Bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. For longer storage, wrap the cooled loaf tightly in plastic wrap and freeze for up to 3 months. To enjoy again, thaw overnight in the refrigerator or warm individual slices in the microwave for 15–20 seconds. The bread tastes just as delicious reheated as when it’s freshly baked.
Frequently Asked Questions (FAQ)
Can I use applesauce instead of fresh apples?
You can substitute half of the chopped apples with 1/2 cup unsweetened applesauce for extra moisture. Avoid replacing all the apples, as their texture adds to the bread’s appeal.
Can I make this bread without sour cream?
Yes. You can use plain Greek yogurt or buttermilk as a substitute for sour cream. Both options keep the bread soft and moist.
What kind of apples work best?
Granny Smith, Honeycrisp, Fuji, or Gala apples are excellent choices. A mix of sweet and tart varieties offers the best flavor balance.
How do I prevent the crumb topping from sinking?
Make sure the batter is thick enough — if it’s too thin, add 1 extra tablespoon of flour. Also, sprinkle the topping gently without pressing it into the batter.
Conclusion
The Best Apple Pie Bread is everything you love about apple pie in an easy-to-make loaf form. With its rich cinnamon flavor, tender crumb, and buttery crumble topping, it’s comfort food at its finest. Perfect for breakfast, brunch, dessert, or gifting, this bread fills your kitchen with the aroma of baked apples and warm spice. Once you try it, it’s bound to become one of your favorite go-to recipes for cozy mornings and special occasions alike.