Dutch Apple Bread (with cinnamon streusel)
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.
Servings 10 slices
Ingredients
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
- ⅓ cup chopped pecans
- ½ teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F (180°C).
- 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:
- Combine the cold butter with sugar in a small bowl using a fork.
- Add the ground cinnamon and flour, and mix until you get a crumbly texture.
- Add the chopped pecans and combine. Reserve in the refrigerator while you prepare the bread batter.
For the apple bread:
- 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).
- Add white and brown sugars, and mix for 1 minute.
- Sift the dry ingredients (flour, cinnamon, baking powder, baking soda, and salt) into a medium bowl.
- 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.
- Fold in the diced apples and stir to combine.
- Pour the batter into the prepared pan, and smooth the top.
- Sprinkle the crumble on top, covering the batter.
- Bake for about 60 minutes, or until a cake tester or toothpick inserted in the center comes out clean.
- 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.
- 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 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.
