Apple Pie Bread

Ingredients

• 113 g (½ cup)softened butter
• 100 g (½ cup)granulated sugar
• 100 g (½ cup)light brown sugar
• 80 ml (⅓ cup)buttermilk
• 2 largeeggs
• 5 ml (1 teaspoon)vanilla extract
• 250 g (2 cups)plain flour
• 10 g (2 teaspoons)baking powder
• 2.5 g (1 teaspoon)ground cinnamon
• 2.5 g (½ teaspoon)salt
• about 300 g (2 cups)peeled and diced apples
• 40 g (⅓ cup)plain flour
• 70 g (⅓ cup)light brown sugar
• 1.3 g (½ teaspoon)ground cinnamon
• 42 g (3 tablespoons)butter

Instructions

1. 1

   Prepare the tin

   Heat the oven to 180°C (350°F). Grease the base and sides of a 23 × 13 cm (9 × 5 inch) loaf tin, or line it with baking parchment.

2. 2

   Cream the butter

   In the bowl of an electric mixer, beat the softened butter with both sugars until evenly combined.

3. 3

   Mix the wet ingredients

   Add the buttermilk, eggs and vanilla, then mix until well blended.

4. 4

   Add the dry ingredients

   Gradually add the flour, reserving ¼ cup for the apples, along with the baking powder, cinnamon and salt. Stir until combined.

5. 5

   Fold in apples

   In a separate bowl, toss the apples with the reserved ¼ cup of flour until coated. Fold them into the batter with a spatula.

6. 6

   Fill the tin

   Spread the batter into the prepared loaf tin.

7. 7

   Make the streusel

   In a small bowl, combine the flour, brown sugar and cinnamon. Rub in the butter with your fingers until the mixture resembles coarse sand; this may take a couple of minutes.

8. 8

   Top the batter

   Sprinkle the streusel evenly over the batter.

9. 9

   Bake the loaf

   Bake for 60–75 minutes, or until a tester inserted into the loaf comes out clean.

10. 10

    Cool before slicing

    Leave the loaf to cool completely before cutting it into slices.

What is apple pie bread?

This American-style quick bread takes inspiration from apple pie, combining a sweet, cinnamon-scented loaf with pieces of apple and a crumbly topping. It is baked in a loaf tin rather than assembled as a pastry pie.

Here, buttermilk helps make a tender batter, while the apple pieces bring moisture and fruitiness. The generous streusel gives the top a contrasting, sandy crunch.

Nutrition and macros by portion

The nutrition label shows one serving as written: 359 calories, 5g protein, 55g carbs, 14g fat.

The flour, sugars and apples contribute most of the carbohydrates, while the butter provides much of the fat; eggs and buttermilk add some protein. Pair a slice with plain yoghurt for a little extra protein, or serve it with fresh fruit for a more balanced plate.

Choosing the apples

Apple pieces: Peel and dice the apples as directed so they distribute through the loaf. Keeping the pieces fairly similar in size helps them soften at a similar rate.

Flour coating: Tossing the apples with the reserved flour helps coat their surfaces before they are folded into the batter. Fold gently so the fruit stays intact and the batter is not overworked.

Mixing the batter

Creaming: Beat the softened butter with both sugars until combined before adding the buttermilk, eggs and vanilla. This gives the mixture a smooth base for the dry ingredients.

Gentle mixing: Add the flour mixture gradually and stop stirring once it is combined. Overmixing can make a quick-bread crumb less tender.

Getting the streusel right

Coarse crumbs: Rub the butter into the flour, brown sugar and cinnamon with your fingertips. Stop when the mixture looks like coarse sand, as the recipe specifies.

Even topping: Scatter the streusel across the batter rather than pressing it down. This leaves a textured layer on top as the loaf bakes.

Checking when it is done

Bake time: The recipe gives a range of 60–75 minutes at 180°C. The exact time can vary, so begin checking with a tester towards the earlier end of the range.

Doneness: The loaf is ready when a tester comes out clean. If it still carries wet batter, return the tin to the oven and check again.

Cooling and serving

Full cooling: Let the bread cool completely in keeping with the recipe before slicing. This gives the loaf time to settle and makes it easier to cut neatly.

Serving idea: Serve a slice on its own with tea or coffee, or alongside plain yoghurt for a simple breakfast or snack.

Recipe notes & tips

• Bring the butter to room temperature so it beats smoothly with the sugars.
• Dice the peeled apples evenly to help them soften consistently.
• Fold the apples in gently with a spatula rather than beating them into the batter.
• Rub the streusel butter in with your fingertips until the crumbs resemble coarse sand.
• Use a tester to check the centre of the loaf before taking it out of the oven.
• Wait until the loaf is completely cool before slicing for neater pieces.

Variations

• Add nutmeg: Include a pinch alongside the cinnamon for a warmer spice note.
• Use another apple: Choose a firm eating or cooking apple that holds its shape when baked.
• Add chopped nuts: Scatter chopped pecans or walnuts through the streusel for extra crunch.
• Make it dairy-free: Use dairy-free butter and a suitable plant-based buttermilk alternative.
• Add raisins: Fold a handful of raisins into the batter with the apples.

Common mistakes to avoid

• Overmixing the batter: Stir only until the dry ingredients are combined to keep the loaf tender.
• Skipping the flour coating: Toss the apples with the reserved flour before folding them in.
• Lumpy streusel: Rub the butter into the dry ingredients until the mixture has a coarse, even texture.
• Guessing the bake: Check with a tester and continue baking if it comes out with wet batter.
• Slicing while warm: Let the loaf cool completely first so the slices hold together better.

How to store

Once completely cool, store the loaf in an airtight container at room temperature for up to 3 days, or refrigerate it for up to 5 days. Reheat a slice briefly in the microwave or warm it in a low oven.

Frequently asked questions