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    Home » Recipes » Muffins and Quick Breads

    Published: Sep 21, 2023 by Paula Montenegro · Income from ads and affiliates

    Dutch Apple Bread (with cinnamon crumble)

    Jump to Recipe
    Red and brown text overlay on close up image of slices of streusel topped apple bread on a wooden board.

    Sweet and cinnamony, this apple bread will rise and bake to a golden brown, leaving the kitchen with a wonderful aroma. It has a moist, soft crumb and delectable crunchy streusel topping with pecans. It keeps well and can be frozen.

    Table of Contents Open
    Why make this recipe
    Ingredient list
    How to make apple quick bread
    Storage
    Kitchen notes
    Related recipes you might like:
    Dutch Apple Bread (with cinnamon streusel)
    View from above of wooden board on a white surface with apple bread slices, a kitchen cloth, green apples, cinnamon sugar in a bowl.


    Any recipe containing juicy apple pieces and cinnamon is a must in this house.

    Add a crunchy crumble with pecans on top, and this cinnamon apple bread turns into a must-bake-regularly type of thing.

    It competes head-to-head with our other favorites: apple walnut cake and apple coffee cake. Choosing has never been so hard, that's all I will say.

    Why make this recipe

    • Great crumb: it's moist and tender, with soft apple pieces in each slice.
    • Flavor: apples and cinnamon are a fantastic pair, and this sweet recipe highlights both.
    • Make ahead: it keeps well in the fridge for several days, and you can freeze it for a month.
    • Crowd-pleaser: it appeals to everyone and is a great idea for brunch, holiday dessert table, picnics, barbecues, and tea time with a cup of your favorite beverage.
    Close up of slices of apple bread with streusel on a wooden board.

    Ingredient list

    • Apples: I use granny smith apples exclusively (the green ones, my absolute favorites for baking due to their tartness). They bring some acid to the mix that complements the overall sweetness of the cake. And they hold their shape and don't turn mushy in the oven. If you have another favorite that you usually bake with (pink lady, fuji, gala apples, Honeycrisp apples), by all means, use it.
    • Cinnamon: any ground cinnamon you normally use works fine. I like Frontier Vietnamese cinnamon and Simply Organic Ceylon cinnamon. 
    • Brown sugar: light or dark.
    • White sugar.
    • Vegetable oil: sunflower oil is my go-to. Canola oil, coconut oil, or light olive oil can be used.
    • Eggs: fresh, large.
    • Vanilla: I use pure vanilla extract or pure vanilla paste when available, but a good vanilla essence (artificially flavored) also works and is infinitely cheaper. 
    • All-purpose flour or cake flour.
    • Salt: I like to use kosher salt when baking. But regular table salt works just fine.
    • Baking powder and baking soda: make sure they aren't expired. 
    • Milk: I use whole milk because of its richness, but reduced in fat, lactose-free, and almond milk also work. 
    • Unsalted butter.
    • Pecans or walnuts.

    See the recipe card at the end of this post for quantities.

    Bowls with ingredients for apple cinnamon bread on a white surface including butter, oil, flour mixture, eggs, sugars, vanilla, pecans, milk.

    How to make apple quick bread

    It has two components.

    Streusel topping

    It can be made in advance and kept covered in the refrigerator.

    Mixing butter, flour, and brown sugar with a fork in a glass bowl on a white surface.

    Combine butter and sugar in a large bowl. Add flour and cinnamon and mix thoroughly with a fork.

    Streusel topping with pecans in a glass bowl on a white surface. Top view.

    Add the chopped pecans and stir to combine. Reserve while making the bread batter.

    Apple bread batter

    Start mixing it after you have the crumb topping (streusel) ready.

    Eggs and oil in a glass bowl with a whisk on a white surface.

    Mix oil and eggs in a large bowl until frothy. You can use a whisk or an electric mixer for a minute.

    Flour added to cake batter in a white bowl with a whisk inside. White surface.

    Add the cinnamon and milk, sugars, and vanilla. Integrate well and add the sifted flour mixture. Combine well but don't beat much.

    Cake batter with chunks of apple in a glass bowl with a whisk. White surface.

    Add the diced apple pieces and stir to combine. You can use a whisk or a spatula.

    Top view of loaf pan with streusel topped bread batter on a white surface.

    Pour the batter into the prepared loaf pan and top with the streusel.

    Baked apple streusel bread on a light colored loaf pan on a white surface. View from above.

    Bake as instructed in the recipe card and let cool on a wire rack before removing it from the pan.

    Vintage Kitchen tip: the key to moist quick bread (besides using a good recipe) is not over to bake it. When a cake tester or toothpick inserted in the center comes out clean, remove the pan from the oven.

    Four slices of apple crumb bread stacked on a wooden board. Green apples and a cloth as props.

    Storage

    • Room temperature: you can cover it in plastic wrap or store it under a dome for 2 days.
    • Refrigerator: it keeps for several days, up to a week, always well covered in plastic wrap or an airtight container.
    • Freezer: it keeps for a month. Wrap it in plastic and aluminum foil, or use an airtight freezer bag or container.
    Top view of apple bread slices, a wooden board, green apples, cinnamon sticks, and kitchen cloth.

    Kitchen notes

    • Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
    • Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust. 
    • Streusel or crumb topping: it can be made ahead and kept refrigerated for 1-2 weeks or frozen for a month. Always well covered or in an airtight container.
    • Serving: plain and at room temperature, with your favorite beverage.
    • Glaze: you can drizzle a simple powdered sugar glaze on top after the bread is completely cool.
    • Variations: use pear instead of apple. Add more spices or use an apple pie spice mix. Add some orange zest to the batter, about ½ teaspoon. Use a different nut in the topping, like walnuts or hazelnuts.

    Related recipes you might like:

    • Apple loaf cake on a black cooling rack, slices and cut green apple around.
      Apple Walnut Cake
    • Close up of apple coffee cake squares in a stack with white tile background. Top one is dripping glaze.
      Apple Coffee Cake (with sour cream)
    • Slices of applesauce bread on a white cloth. Small bowl of applesauce and apple slices.
      Cinnamon Applesauce Bread
    • A wire rack with slices of pumpkin walnut bread on a white surface.
      The Best Pumpkin Walnut Bread

    Let me know in the comments below if you made this recipe and loved it and if you had issues so we can troubleshoot together. I love to hear what you think, always. Thanks for being here. It's much appreciated.
    You might also consider subscribing to our FREE email series to Boost your Home Baking Skills! And our regular newsletter.
    And let's connect via Facebook, Instagram, and Pinterest.

    As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure policy.

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    Several slices of apple bread on a wooden board, a kitchen cloth, white surface.

    Dutch Apple Bread (with cinnamon streusel)

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    Sweet cinnamon apple bread that will rise and bake to a golden brown, with a moist, soft crumb and delectable crunchy topping with pecans. It keeps well and can be frozen. 

    • Total Time: 1 hour 20 minutes
    • Yield: 10 slices

    Ingredients

    Units

    For the apple bread:

    • ½ cup brown sugar (light or dark)
    • 2 teaspoons ground cinnamon
    • ¾ cup white sugar
    • ½ cup vegetable oil
    • 2 eggs
    • ½ cup whole milk
    • 2 teaspoons vanilla extract
    • 2 ¼ cups all-purpose flour
    • 1 ½ teaspoon baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • 1 cup peeled, diced apple (about 1 large)

    For the streusel topping:

    • 2 tablespoons all-purpose flour
    • 2 tablespoons sugar
    • 1 tablespoon unsalted butter
    • â…“ cup chopped pecans
    • ½ teaspoon ground cinnamon

    Instructions

    1. Preheat the oven to 350°F/180°C.
    2. Butter or use baking spray in a 9x5 inch loaf pan. Line with a strip of parchment paper, covering the pan's bottom and two short sides. The two long sides will remain unlined but greased. This will help you remove the bread from the pan after it’s baked. The lining is optional but recommended.

    For the streusel topping:

    1. Combine the cold butter with sugar in a small bowl using a fork.
    2. Add the ground cinnamon and flour, and mix until you get a crumbly texture.
    3. Add the chopped pecans and combine. Reserve in the refrigerator while you prepare the bread batter.

    For the apple bread:

    1. Beat the eggs and oil, milk, and vanilla extract in a large bowl until well integrated. I do it by hand, but you can use an electric mixer. A stand mixer I think is too much as it does not require a lot of beating, but you can (with the paddle attachment).
    2. Add white and brown sugars, and mix for 1 minute.
    3. Sift the dry ingredients (flour, cinnamon, baking powder, baking soda, and salt) into a medium bowl. 
    4. Add the wet ingredients to the dry ones and combine well. Don't overmix and use the lowest speed if using an electric mixer. I use a hand whisk. 
    5. Fold in the diced apples and stir to combine.
    6. Pour the batter into the prepared pan, and smooth the top.
    7. Sprinkle the crumble on top, covering the batter.  
    8. Bake for about 60 minutes, or until a cake tester or toothpick inserted in the center comes out clean.
    9. Cool for 20 minutes on a wire rack and carefully run a smooth-bladed knife around the sides to ensure no batter is stuck. Cool completely and then lift the whole bread with the help of the parchment paper. 
    10. Store leftovers at room temperature for 2 days or in the fridge for a week. Always well covered with plastic wrap or in an airtight container to prevent dryness.

    Notes

    • Organization: read the recipe first and ensure you have ingredients at the correct temperatures, equipment, and enough workspace. This will make the process so much easier!
    • Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust. 
    • Streusel or crumb topping: it can be made ahead and kept refrigerated for 1-2 weeks or frozen for a month. Always well covered or in an airtight container.
    • Don't overbake it: it's key for a moist quick bread (besides using a good recipe) not over to bake it. When a cake tester or toothpick inserted in the center comes out clean, remove the pan from the oven. 
    • Serving: plain and at room temperature, with your favorite beverage.
    • Glaze: you can drizzle a simple powdered sugar glaze on top after the bread is completely cool.
    • Variations: use pear instead of apple. Add more spices to the cinnamon or use an apple pie spice mix. Add some orange zest to the batter, about ½ teaspoon. Use a different nut in the topping, like walnuts or hazelnuts. 
    • Author: Paula Montenegro
    • Prep Time: 20 minutes
    • Cook Time: 1 hour
    • Category: Quick bread
    • Method: Baking
    • Cuisine: International

    Nutrition

    • Serving Size: 1/10
    • Calories: 379
    • Sugar: 30.5 g
    • Sodium: 204 mg
    • Fat: 16 g
    • Carbohydrates: 55.6 g
    • Fiber: 2.1 g
    • Protein: 5.2 g
    • Cholesterol: 40.5 mg

    Keywords: apple cinnamon bread, apple streusel bread

    Did you make this recipe?

    Tag @vintagekitchenblog on Instagram and hashtag it #vintagekitchenblog

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    About Paula Montenegro

    I'm Paula, a baker for more than 30 years and your designated recipe developer, sharing the best ones here with simple ingredients + easy-to-follow instructions.

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    1. David Scott Allen says

      November 26, 2022 at 10:37 am

      I love apple cakes. My Naba’s recipe was completely messed up — when I made it all we ended up with was an inedible, oily mess! I’m definitely trying yours!

      Reply
      • Paula Montenegro says

        November 26, 2022 at 10:55 pm

        That happens so many times! I have books from my grandmother and things I wrote down decades ago and sometimes are so hard to decipher. It's a hard job we have haha.

        Reply

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    A baker for more than 30 years and your designated recipe finder, sharing the best ones on this blog, with simple ingredients + easy-to-follow instructions.

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