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Apple Pie Bread

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It’s finally FALL! Ok, it’s not actually Fall. That will officially happen in about a week. But that didn’t stop me from going apple-picking last weekend! I was definitely living my best pumpkin-spice-latte-life by going on a hayride, strolling through the apple trees, and eating apple cider donuts. Also, lets not forget the apple cider itself. Very important.

So now, I am sitting back at home with a 10lb bag of apples…

Time to make some apple pie bread! This bread turned out to be a relatively dense loaf. It’s definitely not cake-like, but I really enjoyed the addition of the pecans and the cranberries. Those ingredients always make me wish for cool and overcast days where I can curl up with a cup of coffee (or a hot toddy!) and a blanket.

This bread has a slightly longer ingredient list than I typically like, but the recipe was really speaking to me so I went for it anyhow. I’m definitely glad I did, as it provided a very tasty treat at the end of a long day. You won’t regret trying out this recipe if you venture to make it for yourself.

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Apple Pie Bread
makes 1 loaf

Print Recipe


For the Batter:

  • 1/2 cup unsalted butter, softened

  • 1/2 cup granulated sugar

  • 1/2 cup lightly packed light brown sugar

  • 1/4 cup buttermilk

  • 2 teaspoons baking powder

  • 2 eggs

  • 1 1/2 teaspoon vanilla

  • 2 cups Gold Medal all-purpose flour

  • 2 teaspoons pumpkin pie spice

  • 1/2 teaspoon salt

  • 2 cups shredded, peeled apple (about 4 medium or 2 large) (see note below)

  • 3/4 cup chopped pecans

  • 1/2 cup dried cranberries


For the Streusel Topping:

  • 1/4 cup lightly packed light brown sugar

  • 3 tablespoons all-purpose flour

  • 1/4 teaspoon pumpkin pie spice

  • 2 tablespoons unsalted butter, cold

  • 1/3 cup chopped pecans

Prepare the bread:

1) Preheat the oven to 350 degrees F. Prepare a loaf pan by spraying with nonstick cooking spray. Set aside.

2) Using an electric mixer, beat the butter on medium-high speed for about 30 seconds, or until fluffy.

3) Pour in the sugars and mix well.

4) Add in the buttermilk and baking powder. Mix well.

5) Add in the eggs and vanilla. Mix until incorporated.

6) Separately, in a medium bowl, stir together the flour, pumpkin pie spice and salt. Whisk to combine.

7) Slowly fold in the flour mixture until just incorporated.

8) Fold in the apples, pecans, and cranberries.

9) Transfer the batter to the prepared loaf pan and spread evenly.


Prepare the Streusel Topping:

10) In a small bowl, mix together the brown sugar, flour, and pumpkin pie spice.

11) Use a pastry blender to cut in the butter until the topping resembles coarse crumbs.

12) Stir in the pecans.

13) Sprinkles the Streusel Topping over the batter, gently pressing the topping into the batter.

14) Bake the bread for 55-60 minutes, or until a wooden toothpick inserted in the center of the bread comes out clean.

15) Allow the bread to cool on a wire rack for 10 minutes, still in the pan. Remove the bread from the pan and allow to cool completely.


Note - If your apples generate a lot of liquid, I would recommend squeezing them gently before adding them to the batter. Otherwise, there might be too much liquid in the batter.


— recipe very slightly adapted from My Baking Addiction

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