Warm, tender quick bread meets a crunchy, buttery streusel in this Apple Crisp Bread — it tastes like apple crisp you can slice and serve for breakfast or dessert. I’ve baked this several times, tweaking the crumble and bake time until the loaf stays moist but the topping stays crisp. For a reference version and inspiration I checked an earlier apple crisp bread recipe and then adjusted sugar and baking time for my oven.
Why Make This Recipe
- Cozy, familiar flavors: it brings the cinnamon-apple comfort of a pie into a portable loaf.
- Versatile: serve it for brunch, potlucks, afternoon tea, or as a warm dessert.
- Easy technique: no yeasted dough — just mix, fold, top, and bake for reliable results.
- Make-ahead friendly: it keeps well and freezes nicely for busy weeks.
- Personal insight: I love that it turns pantry apples into something special with a simple streusel and a 9×5-inch loaf pan.
Recipe Overview
Prep time: 20 minutes.
Cook time: 50–60 minutes at 350°F (175°C) until a toothpick comes out mostly clean or internal temperature reads ~200°F (93°C).
Total time: about 1 hour 20 minutes including cooling.
Servings: 8–10 slices. Difficulty: Easy.
Method: Quick-bread technique — mix dry and wet components separately, fold in chopped apples, top with a streusel, and bake in a greased 9×5-inch loaf pan.
My Experience Making This Recipe
I tested this loaf several times with different apple varieties and streusel ratios until the topping stayed crunchy after cooling. Early batches sank slightly in the center; reducing added liquid and loosening the batter fixed that while keeping the crumb tender.
How to Make Apple Crisp Bread
Start by creaming room-temperature butter with sugar, then add eggs and vanilla for a smooth base. Combine the dry ingredients separately (flour, baking powder, salt, warm spices), fold them into the wet ingredients without overmixing, and gently fold in peeled, diced apples tossed with a little flour to prevent sinking. Spoon batter into a prepared loaf pan, press a generous streusel on top, and bake at 350°F (175°C) until set; for a nuttier twist you can borrow technique ideas from this apple fritter bread approach when caramelizing apples before adding them.
Expert Tips for Success
- Use tart-firm apples (Granny Smith, Honeycrisp, or Braeburn) so the fruit holds shape and adds bright acidity to balance the sugar.
- Toss apple pieces with 1–2 teaspoons of flour before folding into the batter to keep them suspended and prevent a dense center.
- For a crisp topping, cold butter cut into the streusel and rubbed into the dry mix (or pulsed quickly in a food processor) creates distinct, crunchy crumbs. Also consider chilling the streusel briefly while the oven preheats.
- Check doneness with an instant-read thermometer — aim for around 200°F (93°C) in the center — toothpicks can pick up sticky crumbs from the streusel.
- If you like layered apple desserts, try adapting the crumble method from these apple crisp cheesecake bites to make discrete topping portions for individual servings.
How to Serve Apple Crisp Bread
- Warm a slice and serve with vanilla ice cream or a dollop of whipped cream for dessert.
- Offer slices with plain Greek yogurt or mascarpone for brunch; drizzle a little maple syrup for extra richness.
- Slice thinner for tea sandwiches or thicker for a plated dessert with a caramel drizzle.
- For gatherings, arrange slices on a wooden board and sprinkle chopped toasted pecans and a light dusting of cinnamon sugar for an inviting presentation.
Storage and Reheating Guide
At room temperature: wrap the cooled loaf tightly in plastic wrap or keep in an airtight container for up to 3 days.
Refrigeration: store up to 5 days in an airtight container; bring to room temperature before reheating to avoid sogginess.
Freezing: slice and freeze individual portions wrapped in plastic and foil, or freeze the whole loaf for up to 3 months. Thaw overnight in the refrigerator or on the counter for an hour.
Reheating: for best texture, warm slices in a 325°F (160°C) oven for 8–12 minutes; microwave 20–30 seconds for a quick option, then crisp under a broiler for 30–60 seconds if you want to revive the streusel.
Recipe Variations
- Gluten-free: substitute a 1:1 gluten-free baking blend and add 1/4 teaspoon xanthan gum if the blend lacks it; bake until center reaches 200°F (93°C).
- Dairy-free: replace butter with firm coconut oil (measure slightly less) or a vegan butter; check the streusel as coconut oil melts differently in the oven.
- Nutty streusel: fold 1/2 cup chopped walnuts or pecans into the topping for crunch and toasty flavor.
- Apple dessert mash-ups: try topping small rounds of pizza dough with the streusel and spiced apples to make a playful apple crisp pizza dessert variation.
Nutritional Highlights
- Fruit-forward: apples add fiber, vitamin C, and natural sweetness compared with using only sugar-heavy fillings.
- Portion guidance: a typical slice is rich and satisfying — keep slices modest (1/8–1/10 of the loaf) to balance calories and enjoyment.
- Allergen info: contains wheat, dairy, and eggs by default; see variation suggestions for gluten-free or dairy-free swaps and always label nuts when included.
Troubleshooting Common Issues
- Dense or gummy center: likely overmixing or too many wet ingredients; fold gently and measure flour accurately by spooning into the cup and leveling.
- Topping soggy after cooling: streusel used too little butter or got steam trapped — cool the loaf uncovered on a rack and consider briefly toasting the streusel before baking.
- Loaf sinks in the middle: oven temperature too low or batter too heavy with fruit; confirm oven temp with a thermometer and toss apples with flour.
Frequently Asked Questions
Q: Can I use pre-shredded or grated apples instead of diced?
A: Yes — finely shredded apples distribute moisture differently and can make the crumb moister. Reduce added liquid by a tablespoon or two and increase bake time slightly; toss shredded apples with a teaspoon of flour to control excess moisture.
Q: How do I prevent the streusel from burning while the loaf finishes baking?
A: Tent the loaf loosely with foil if the streusel browns too quickly after about 30–40 minutes; this lets the center finish baking without further darkening the topping.
Q: Can I make this in a muffin tin or Bundt pan?
A: Yes — bake muffins at 350°F (175°C) for 18–24 minutes depending on size; for a Bundt, expect 45–60 minutes. Reduce filling per cavity and check doneness early with an instant-read thermometer.
Q: Is there an ideal apple size or cut for consistent baking?
A: Dice apples into roughly 1/2-inch pieces for even distribution and predictable baking. Larger chunks may stay firmer and take longer to heat through, while very small pieces can make the batter overly moist.
Conclusion
If you want another tested reference and inspiration for variations, this Pies and Plots’ Apple Crisp Bread post offers a complementary take that helped me refine my topping and apple choices.
Print
Apple Crisp Bread
- Total Time: 80 minutes
- Yield: 8–10 slices 1x
- Diet: Vegetarian
Description
A warm, tender quick bread with a crunchy, buttery streusel topping, reminiscent of apple crisp—perfect for breakfast or dessert.
Ingredients
- 1/2 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 2 cups peeled and diced tart apples (e.g., Granny Smith or Honeycrisp)
- 1/2 cup old-fashioned oats
- 1/4 cup brown sugar
- 1/4 cup chopped walnuts or pecans (optional)
Instructions
- Cream the butter and granulated sugar together in a mixing bowl until smooth.
- Add the eggs and vanilla extract, mixing until combined.
- In a separate bowl, combine the flour, baking powder, salt, cinnamon, and nutmeg.
- Gradually fold the dry ingredients into the wet mixture without overmixing.
- Toss the diced apples with a bit of flour, then gently fold into the batter.
- Pour the batter into a greased 9×5-inch loaf pan.
- For the topping, mix oats, brown sugar, and chopped nuts (if using) with cold butter until crumbly, then sprinkle over the batter.
- Bake at 350°F (175°C) for 50–60 minutes, or until a toothpick inserted comes out mostly clean.
- Let cool before slicing.
Notes
For best results, use tart, firm apples to maintain texture and balance sweetness.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Quick Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg