Cinnamon Apple Bread with Streusel Topping

close up of cinnamon apple bread with streusel bread that has been sliced into on a marble cutting board with cinnamon sticks next to it and apples in the background

5 from 7 votes

Cinnamon Apple Bread with Streusel Topping

This Apple Bread Recipe is absolutely delicious. Easy and the perfect mix of spices with a delicious streusel topping, you will make this amazing apple cinnamon bread all fall.

Prep Time10

Cook Time1

Total Time1 10

Servings: slices

Calories: 301kcal

Author: Lisa Longley

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.

Nutrition