Moist and bursting with apple flavor topped with a streusel topping. A simple yet delicious quick bread for breakfast, dessert, or gifts. Just follow the easy step by step photo instructions.
Editor’s Note: Originally Published October 7, 2014. Refreshed with expanded, detailed instructions and refreshed photos.
Welcome to October and the apple season. I always love apple season. So many choices and only one mouth.
I read many recipes, but most go back to a common root of Better Homes and Gardens Apple Pie Bread. So here is my take on a classic recipe with some minor changes and expanded detailed instructions.
My Rating
A very, very strong 4. OK, maybe a 5.
Pro Tips: Recipe Notes for Apple Pie Bread
What Apples to Use
A lot seems to be made of what apple to use for this or that. I believe it is more a matter of individual taste. I suggest Cortland, Granny Smith, Gala, Honey Crisp, Ida Red, or Roma for cooking and baking.
But probably the apples you have is fine other than Red Delicious or Macintosh would be good choices. Here is a handy-dandy chart that is very well done.
Other Notes:
Baking Powder: Please use aluminum-free baking powder. The other can leave an after taste.
Nutmeg: The suggested nutmeg in the original recipe was 1/2 teaspoon. That is very heavy in taste. I suggest 1/4 teaspoon.
Storage: Like banana bread, this can be stored at room temperature if sealed well for 2-3 days. Freezing should be fine for 3-4 months.
Other Quick Bread Recipes
Cinnamon Sugar Swirl Quick Bread
Preheat oven to 350 degrees.
Prep a loaf pan with butter and flour coating.
In a large mixing bowl or stand mixer, add one stick (1/2 cup) soften butter, two eggs, 1/4 cup milk, one cup brown sugar, one teaspoon vanilla. Beat until creamy.
In a separate bowl, combine two cups flour, two teaspoon baking powder, one teaspoon salt, 1/2 teaspoon cinnamon, and 1/4 – 1/2 teaspoon nutmeg.
Peel and shred two large apples.
Mix topping two tablespoons butter, four tablespoons brown sugar, three tablespoons flour and 1/4 teaspoon cinnamon.
Slowly combine dry ingredients into the wet ingredients. Then add in shredded apple and combine.
Add to floured loaf pan.
Add the topping. Bake at 350 degrees until toothpick comes out clean. Exactly 1 hour for me.
Cool before cutting.
Do you want more recipes from 101 Cooking for Two? Sign up for the newsletter and get all posts delivered straight to your inbox!
Apple Pie Bread
Ingredients
- ½ cup butter
- ¼ cup milk
- 2 eggs
- 1 cup brown sugar
- 1 teaspoon vanilla
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- ½ teaspoon cinnamon
- ¼ - ½ teaspoon nutmeg
- 2 apples - large shredded
topping
- 2 tablespoon butter
- 3 tablespoon flour
- ¼ cup brown sugar
- ¼ teaspoon cinnamon
Instructions
- Preheat oven to 350 degrees.
- Prep a 9 by 5 loaf pan with butter and flour coating.
- In a large mixing bowl or stand mixer add one stick (1/2 cup) soften butter, two eggs, 1/4 cup milk, one cup brown sugar, one teaspoon vanilla. Beat until creamy.
- In a separate bowl combine two cups flour, two teaspoon baking powder, one teaspoon salt, 1/2 teaspoon cinnamon and 1/2 teaspoon nutmeg.
- Peel and shred two large apples.
- Mix topping two tablespoons butter, four tablespoons brown sugar, three tablespoons flour and 1/4 teaspoon cinnamon.
- Slowly combine dry ingredients into the wet ingredients. Then add in shredded apple and combine.
- Add to floured loaf pan and add topping
- Bake at 350 degrees until toothpick comes out clean. Exactly 1 hour for me.
- Cool before cutting.
Recipe Notes
Pro Tips
- I suggest Cortland, Granny Smith, Gala, Honey Crisp, Ida Red, or Roma for cooking and baking. But use the apples you have, but I don't like Red Delicious or Macintosh for this.
- I suggested a 9 by 5 loaf pan. You can use the bit smaller 8 1/2 by 4 1/2. It will be a bit thicker and take a bit longer to cook.
- Please use aluminum-free baking powder. The other can leave an after taste.
- The suggest nutmeg in the original recipe was 1/2 teaspoon. That is very heavy in taste. I suggest 1/4 teaspoon.
- Like banana bread, this can be stored at room temperature if sealed well for 2-3 days. Freezing should be fine for 3-4 months.
Have a question or something not clear? Ask in the comments.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated.
Nutrition is for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
Originally Published October 7, 2014.
Lilly after a hole dig…
Lana
I found your website last night when I looked up “low calorie biscuits” to see if such a thing exists. I’m making yogurt right now so I’ll be trying that soon! But I happened to see this note for apple bread. I have an apple tree and I’m always looking for creative ways to use my tons (not QUITE literally) of apples. I will be trying this soon, as well, although my apples are currently frozen. My tree comes ripe in July and it’s October. It’s a tart apple and makes wonderful applesauce. You’ve probably never heard of the type; it’s an heirloom apple called Early Strawberry. The tree is probably 60 years old. I hope my frozen apple slices work! Do you have ideas on how to make this lower calorie as well? I know, I ask a lot!
Dan Mikesell AKA DrDan
Hi Lana,
Welcome to the blog.
First, enjoy the biscuits.
About Early Strawberry apples, my Grandmother had three apple trees picked to provide apples for a long as possible. I believe the first ones (mid-July in Iowa) were strawberry apples. I was not the biggest fan. Small, hard and tart with a thick skin. (that was 60 yrs ago.)
About this bread. 2 to 3 cups of the applesauce should do for the apples. You will need a sweetener of some type and maybe more than normal. I did cut the sugar down from the original recipes. I don’t like baking with artificial sweeteners – funny taste. So the sugar needs to stay and perhaps increase some.
You can cut the butter some but I tried cutting it in half and the texture/moisture was poor. Of course, egg whites instead of eggs. So not much you can do the make this healthier.
Sorry I wasn’t more helpful. Enjoy the biscuits.
Dan
Carole
Just found your site. Can’t wait to make your apple bread and chicken stew. My husband and I are new empty nesters. Thank you for dinners for 2.
Leslie
Made twice, used almond milk both times, added chopped pecans to topping and increased cinnamon in topping to 1/2 tsp, and did not peel apples before shredding. In my opinion simple recipe that taste better than Apple pie
Alyssa
Dan, this bread looks amazing! I don’t think I’ve ever used shredded apples in my baking, but that’s a great idea (and Lilly is adorable!). Love the streusel topping, too!
DrDan
Thanks for the note. I though the shredded apple worked very well. It kicked up the taste and eliminated the “steam pocket” issue I sometimes get with fresh fruit.
Lilly says thanks also…
DrDan
Lindsey
Must I Shred the apples? What happens if I use chopped pieces?
DrDan
A chopped apple should work OK but should be small. Bigger pieces would cause “steam pockets”. Most of the other recipes did shredded so I copied. You also could do some of both.
DrDan
Leslie
Can’t actually rate, until I make however sounds like a 5 star
DrDan
Thanks for the note(s). Us empty nesters must stick together. Glad many are working well for you.
DrDan
Leslie
I have made many of your recipes and find them to be delicious, easy to make snd perfect for empty nesters. This recipe looks great, plan to make tonight to bring to work in am.