Apple Crumble Bread
This delectable Apple Crumble Bread combines the comforting flavors of a classic apple pie with the simplicity of a quick bread. The result is a moist, tender loaf swirled with cinnamon-spiced apples and topped with a buttery oat crumble that will fill your kitchen with an irresistible aroma.
Equipment
- 9×5-inch loaf pan
- Parchment Paper
- Mixing Bowls
- Wire Cooling Rack
Ingredients
For the Bread
- 2 cups all-purpose flour substitute with 1:1 gluten-free flour blend if needed
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup unsalted butter softened (or coconut oil for dairy-free option)
- 3/4 cup packed brown sugar light or dark both work beautifully
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1/4 cup milk any variety, including plant-based
- 2 cups apples peeled and diced (about 2 medium apples - Honeycrisp, Granny Smith, or Braeburn work best)
- 1 tbsp fresh lemon juice
For the Oat Crumble Topping
- 1/3 cup all-purpose flour
- 1/3 cup old-fashioned rolled oats
- 1/3 cup packed brown sugar
- 1/2 tsp ground cinnamon
- 1/4 cup cold unsalted butter cubed
- pinch salt
Instructions
- Preheat your oven to 350°F (175°C) and line a 9x5-inch loaf pan with parchment paper, leaving overhang on the sides for easy removal.
- Peel, core, and dice your apples into ¼-inch pieces. Toss them with the lemon juice to prevent browning and enhance their natural flavor.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
- In a large mixing bowl, beat the softened butter and brown sugar until light and fluffy, about 2-3 minutes.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the flour mixture to the wet ingredients, alternating with the milk, beginning and ending with flour (flour-milk-flour-milk-flour). Mix just until combined.
- Gently fold the prepared apples into the batter using a spatula.
- In a small bowl, combine the flour, oats, brown sugar, cinnamon, and salt for the crumble. Add the cold butter cubes and use your fingers or a pastry cutter to work the mixture until it resembles coarse crumbs.
- Pour the batter into the prepared loaf pan and spread evenly. Sprinkle the crumble topping over the batter, gently pressing it into the surface.
- Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow the bread to cool in the pan for 15 minutes before using the parchment paper to lift it out onto a wire rack to cool completely.
Notes
- Store at room temperature in an airtight container for up to 3 days – the bread actually reaches peak flavor on day 2!
- Refrigerate for up to 5 days, though the crumble topping may soften slightly.
- Freeze whole or in individual slices wrapped in plastic and stored in a freezer bag for up to 3 months.
- For a healthier version, you can reduce the brown sugar to ½ cup in the bread with minimal impact on texture.
- The internal temperature should reach 200°F (93°C) when the bread is fully baked.
- Refrigerate for up to 5 days, though the crumble topping may soften slightly.
- Freeze whole or in individual slices wrapped in plastic and stored in a freezer bag for up to 3 months.
- For a healthier version, you can reduce the brown sugar to ½ cup in the bread with minimal impact on texture.
- The internal temperature should reach 200°F (93°C) when the bread is fully baked.
Nutrition
Calories: 310kcalCarbohydrates: 43gProtein: 4gFat: 14gSaturated Fat: 8gSodium: 180mgFiber: 2gSugar: 24g
Tried this recipe?Let us know how it was!