This Cinnamon Apple Bread with Streusel Topping is easy and delicious! You’ll love making this flavorful bread this Fall.
Happy Friday my friends! I am so excited about the recipe I have for you today. 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 Cinnamon Apple Bread Works
This is a quick bread recipe, meaning that it doesn’t need any time for yeast to rise. Hooray! 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
As mentioned above, this is a quick bread, and it is also easy to make. No fancy techniques, just a few things to keep in mind. Check those out in the tips and tricks below.
- Mix together the dry ingredients (flour, baking soda, baking powder, salt, and cinnamon) together in a large bowl.
- In another bowl mix together the wet ingredients: butter (make sure it has cooled), eggs, vanilla yogurt (or sour cream), and vanilla extract.
- Fold the wet ingredients into the dry, mix in some apples (the batter will be thick), and add to a bread pan.
- Finally, mix together the streusel topping using a pastry cutter or two forks, top the batter and bake.
Simple and easy steps, just the way I like my bread.
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. If you feel like a pretty accomplished baker you can skip over this.
When measuring your flour, scoop it out of the container using a spoon and into the measuring cup, then 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.
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 luke warm 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.
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.
Storing this Apple Bread
Store this bread in a clear air tight container on the counter for up to four days. Because of the fresh apples in this recipe it will not keep longer than that.
Or you can freeze this bread by wrapping it very well in aluminum foil and placing in the freezer for up to two months.
Other Great Quick Bread Recipes
Once you get in your baking grove, if you want to make all the quick breads, and I don’t blame you, this is what you should make next:
If you make this great apple bread recipe or any of my other recipes, please leave a comment and let me know!
Apple Cinnamon Streusel Bread
- 2 1/2 cups all purpose flour see notes in the post about measuring
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 tsps cinnamon
- 4 TBSPs butter melted and cooled
- 3/4 cup sugar
- 3 eggs beaten
- 1 cup yogurt
- 2 tsp vanilla extract
- 2 cups apples peeled and diced (about two small)
For Strusel Topping
- 1 TBSP butter
- 1/4 cup packed light brown sugar
- 1/4 cup quick cooking oats
- 1/2 tsp cinnamon
- Preheat your oven to 350 degrees. Spray a 9 inch bread pan with cooking spray
- In a large bowl mix together the flour, salt, cinnamon, baking soda, and baking powder.
- In another medium bowl mix together the eggs, butter, yogurt, sugar, and vanilla.
- Mix the wet ingredients into the dry, being careful not to over-mix. Stir in the diced apples. Pour the batter into the prepared bread pan
- 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.
- Bake the bread for 60 minutes or until a 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 wrapping tightly in plastic wrap.