Apple Cinnamon Streusel Bread
Packed with tender chunks of apples, a swirl of cinnamon, and a crumbly streusel topping, this bread perfectly balances sweetness and spice.
Ingredients
Streusel
- 2 tbsp flour all-purpose
- ¼ cup brown sugar packed
- ½ tsp cinnamon ground
Apple Mixture
- 1 ½ cups diced apples* about 1-2 apples
- ⅓ cup brown sugar packed
- 1 tsp cinnamon ground
Bread Batter
- 1 ½ cups flour all-purpose
- 2 tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon ground
- ½ cup sugar granulated
- 2 large eggs room temperature
- ⅓ cup oil coconut(melted), olive, avocado, canola, or vegetable
- ⅓ cup applesauce unsweetened
- 2 tsp vanilla extract
Instructions
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Set your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
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In a small bowl, mix 2 tbsp flour, 1/4 cup brown sugar, and 1/2 tsp cinnamon. Add 1 tbsp butter and use a fork or your fingers to mix until crumbly. Set aside. Dice 1-2 peeled apples(1 and 1/2 cups) into little chunks and then toss them in 1/3 cup brown sugar and 1 tsp cinnamon.
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In a medium bowl, whisk together 1 and 1/2 cups flour, 2 tsp baking powder, 1/2 tsp salt, and 1 tsp cinnamon. In a separate large bowl, beat 1/2 cup granulated sugar, 2 eggs, 1/3 cup oil, 1/3 cup applesauce, and 2 tsp vanilla until smooth. Gradually mix the dry ingredients into the wet ingredients until just combined. Fold in the diced apples.
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Pour the batter into the prepared loaf pan. Sprinkle the streusel evenly over the top.
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Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
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Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!
Recipe Notes
Store in an airtight container or bag at room temperature for up to 3 days, or in the fridge for up to 1 week. Freeze loaf for up to 3 months. Thaw overnight in the fridge.
*I used Granny Smith apples but you could also use Honeycrisp, Fuji, Gala or Pink Lady.