This Cinnamon Apple Bread with Streusel Topping is easy and delicious! You’ll love making this flavorful bread this Fall.
This is the perfect fall recipe. It’s another great recipe to use up some of those fresh orchard apples if you have had the chance to go picking. Our family has been so busy with sports it hasn’t happened yet, but I’m crossing my fingers for this weekend.
Why this Apple Cinnamon Bread Works
This is a Quick Bread Recipe, meaning that it doesn’t need any time for yeast to rise. Instead, the baking soda and baking powder work as leavening agents in this bread.
That means that you can throw it together quickly, bake it up, and have your bread ready to eat. My kiddos like this bread after it has cooled, but I think it is both delicious fresh out of the oven and cooled.
How to Make Cinnamon Apple Bread
Here is a brief overview of how this recipe for apple bread comes together. Check those out in the tips and tricks below and the full recipe including all measurements in the recipe card at the bottom of the post.
- Combine the dry ingredients. Whisk together the flour, baking soda, baking powder, salt, and cinnamon in a large bowl.
- Mix wet ingredients. Combine the butter (make sure it has cooled), eggs, vanilla yogurt, and vanilla extract.
- Fold the wet ingredients into the dry. Then mix in the chopped apples (the batter will be thick) and add the mixture to a bread pan.
- Make the streusel topping. Use a pastry cutter or two forks to combine the streusel topping ingredients and top the batter with it.
- Bake the bread. The bread is done when a toothpick inserted off the center of the bread comes out with just a few crumbs.
Best Apples For Baking
This bread can be made with any type of apples you have on hand. I prefer to use a combination of apples that hold up well when baked, such as Gala or Granny Smith. I think that the two together make a great combination of tart and sweet. Honeycrisp apples would also work well. Peel and dice the apples before adding them to the batter.
Tips and Tricks for Apple Bread
A lot of these are going to be tips and tricks that are important for any baking or quick bread, and will really help to make your cinnamon apple bread perfect.
- Bring your eggs to room temperature so they don’t bring down the temperature of the batter. Do this by placing them in a bowl of lukewarm water while you are measuring your dry ingredients.
- Your melted butter can’t be super hot. It still needs to be in liquid form, but if it is unreasonably hot, it will start cooking the eggs when they mix together and that’s not good.
- Use fresh baking powder and baking soda. This is crucial for any baking recipe. Both baking powder and baking soda need to be replaced every six months or so for them to be active and do their job in recipes. To test them, mix a little bit of baking soda with vinegar and some baking powder with water. Both should bubble up right away.
- Use a good bread pan. The key to a good bread is using a good bread pan. I linked my favorite one below which I also use for all my Banana Bread recipes.
The Best Bread Pan
Measuring Flour
Getting the correct amount of flour is very important in quick bread and baking recipes. When measuring your flour, first whisk it in the container it is stored in. Then scoop it out of the container using a spoon and into the measuring cup, level off, and add to the bowl. Not scooping right from the container prevents you from getting packed flour and then too much for your recipe.
How to Measure Flour
Substitution for Yogurt
If your family doesn’t like yogurt, you can use sour cream in this recipe as a replacement and it will work fine. If you only have vanilla yogurt, go ahead and use that; it will be delicious in this recipe.
That said, I have a kiddo who doesn’t love yogurt and LOVES the quick breads I make with it. Either way, do not skip using yogurt or sour cream, as your bread will be dry.
Storing and Freezing Apple Bread
Store this bread in an airtight container on the counter for up to four days. Because of the fresh apples in this recipe, I don’t recommend keeping it longer than that.
This bread also freezes well and can be frozen in slices or a whole loaf. To freeze the whole loaf, wrap the cooled loaf very well in aluminum foil or plastic wrap and place it in the freezer for up to two months. To freeze as slices, slice the bread and place the slices on a parchment-lined baking sheet. Freeze for four to six hours then transfer the slices to a freezer-safe container or bag and store in the freezer for up to two months. Allow to thaw before eating.
Other Great Quick Bread Recipes
If you want to make all the quick breads, I don’t blame you! This is what you should make next:
If you make this great apple cinnamon bread recipe or any of my other recipes, please leave a comment and let me know. I love hearing from you!
Cinnamon Apple Bread with Streusel Topping
Ingredients
For Bread
- 2 1/2 cups all purpose flour see notes in the post about measuring flour (300 grams)
- 2 teaspoons ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 4 tablespoons butter melted and cooled (56.5 grams)
- 3/4 cup granulated sugar (148.5 grams)
- 3 eggs beaten
- 1 cup yogurt or sour cream (227 grams)
- 2 teaspoon vanilla extract
- 2 cups apples peeled and diced (about two small apples)
For Strusel Topping
- 1 tablespoon butter (14.1 grams)
- 1/4 cup light brown sugar packed (53.2 grams)
- 1/4 cup quick cooking oats (22.3 grams)
- 1/2 teaspoon cinnamon
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Grease a 9 inch loaf pan with cooking spray.
- In a large mixing bowl whisk together the flour, cinnamon, baking soda, baking powder, and salt.2 1/2 cups all purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 2 teaspoons ground cinnamon
- In another medium mixing bowl stir together the butter, sugar, eggs, yogurt, and vanilla extract.4 tablespoons butter, 3/4 cup granulated sugar, 3 eggs, 1 cup yogurt, 2 teaspoon vanilla extract
- Mix the wet ingredients into the dry, until just combined. Stir in the diced apples. Pour the batter into the prepared bread pan.2 cups apples
- Mix the ingredients for the bread topping, the butter, brown sugar, oats, and cinnamon together in a small bowl with a pastry cutter or fork and sprinkle over the unbaked bread.1 tablespoon butter, 1/4 cup light brown sugar, 1/4 cup quick cooking oats, 1/2 teaspoon cinnamon
- Bake the bread for 60 minutes or until a toothpick inserted into the middle of the bread comes out with just a few crumbs.
- After 10 minutes, remove from the bread pan and set on a cooling rack. Allow to cool completely before slicing. Store leftovers in an airtight container and eat within four days or freeze.
Shirley says
What would be the least sugar that could be used?
Sorry, Shirley, I would have to test the recipe with less sugar to tell you that. You could try 1/4 cup sugar and 1/4 cup honey.
Angela says
I made this the day you published it. It is amazing! And it is highly addictive, I hardly could stop eating it! I made a double recipe because I had guests, and every single person loved it. To the point they wanted to take some home – if only there had been any left! Thanks for this winning recipe! I have been following your blog for a while now and made many items off, just have never posted here. This one made me stop to thank you for the recipe!
Dolores Rodnick says
Very easy to make. Enjoyed the bread but found the topping to be incredibly sweet.
Tina De Jong says
I really want to make this Delicious Looking Recipe, Apple Cinnamon Streausel Bread! But I’m on WW! If I would cut down the Sugar, would it still turn out??!!!????
You could omit the topping all together and it would still turn out perfect. The sugar in the bread batter would have to be played with to know how much you could cut it out and still have the recipe work.
Kim says
Can this be made in muffin form? and what would be the temp and cooking time?
Hi Kim, I haven’t made this one as muffins. I would need to test it first.
Danette says
What kind of yogurt do you use in this recipe?
Any flavor of yogurt will work in this recipe, but I typically use plain.
Rohini says
Woow very nice recipe
I’m so happy you liked it, Rohini!
Hélène Létourneau says
bonjour Lisa, j,adore tes recettes. Je te remercie de me les faire parvenir.
You’re welcome!