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Our Apple Streusel Bread is a sweet cake-like bread with a layer of apple chunks and walnuts in middle and topped with a cinnamon streusel.

Apple Streusel Bread

We developed this Apple Streusel Bread recipe as part of sponspored post for Peapod.  All opinions are 100% mine.

Hooray for apple season – especially when it means that it’s the most perfect time of the year to bake this amazing Apple Streusel Bread!


Apple Streusel Bread

Just look at this bread…and I challenge you not to drool! 🙂  A sweet, vanilla and sour cream-infused batter is baked with a layer of apple chunks and walnuts in the middle, plus a generous cinnamon streusel topping. Then…a creamy, sweet, brown sugar glaze is drizzled over the top. I’m in apple season heaven!

Apple Streusel Bread

This delicious Apple Streusel Bread is a perfect sweet treat for breakfast, brunch, dessert – or any time of day!

You won’t need to make a special trip to the apple orchard to buy fresh in-season apples and other Fall produce thanks to Peapod’s convenient grocery delivery service.  When you order your groceries from Peapod, you’ll find all kinds of fresh, seasonal produce at great prices, along with all of the other food and household products you need.


Apple Streusel Bread

Peapod carries thousands of items – just like your local supermarket – and you can also take advantage of their weekly specials, double manufacturers’ coupons, and budget-friendly store brands like Nature’s Promise and Simply Enjoy. 

You may enjoy these other apple recipes:

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Apple Streusel Bread - A Family Feast

Apple Streusel Bread

  • Author: A Family Feast
  • Prep Time: 25 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 1 loaf
  • Category: quick bread
  • Method: baked
  • Cuisine: New England


Note: To ensure the best results, be sure to follow the steps below in order and prepare the batter last.


Butter and flour to prepare 9×5-inch loaf pan

½ cup plus 1 tablespoon brown sugar, divided

1 teaspoon cinnamon

½ teaspoon freshly grated nutmeg

2 apples, peeled, cored and diced (we used Braeburn)

1 tablespoon plus 2/3 cup granulated sugar, divided

1 teaspoon apple pie spice

½ cup walnuts, chopped small

½ cup butter (8 tablespoons)

2 eggs

1½ teaspoons vanilla extract

1½ cups all-purpose flour

2 teaspoon baking powder

¼ teaspoon baking soda

½ cup sour cream


¼ cup brown sugar

1 tablespoon butter

2 tablespoons heavy cream

2 tablespoons confectioners’ sugar


Preheat oven to 350 degrees F.

Butter and flour 9×5-inch loaf pan. Set aside.

In a small bowl mix ½ cup brown sugar, cinnamon and nutmeg. Set aside.

In a medium bowl, toss apples with 1 tablespoon brown sugar, 1 tablespoon granulated sugar, apple pie spice and walnuts. Set aside.

In the bowl of a stand mixer with the paddle attachment, cream butter then add 2/3 cup granulated sugar. Beat until light and fluffy, about one minute.

With mixer running, add one egg at a time and mix. Scrape bowl and mix for one minute on medium until slightly pale in color.

Add vanilla and mix to combine.

In a small bowl, mix flour with baking powder and baking soda.

With mixer running, alternate adding flour mixture and sour cream. Mix just to combine but do not over mix.

Pour half of the batter into the prepared pan and spread to the sides. Add half the apple mixture but pat and poke the apples down into the batter. Sprinkle with half the sugar mixture.

Repeat with the rest of the batter, apples and sugar mixture, patting the apples into the batter before topping with the last of the sugar mixture.

Bake on center rack of oven for 50 to 60 minutes or until a toothpick inserted into the center of the bread comes out clean.  (When checking for doneness insert toothpick into center of bread, making sure your tooth pick is going into batter and not an apple to get a true test for doneness. Ours took exactly 60 minutes.)

While cake is baking, prepare glaze by combining brown sugar, butter and cream in a small sauce pan. Heat to a boil and simmer on medium low for two minutes without stirring.

Remove from heat and sift in the powdered sugar while you whip. If it lumps, just pass through a small sieve. Let it sit at least ten minutes.

Once cake is out of the oven, cool in the pan on a rack for 15 minutes.

Loosen sides and flip out of pan and onto the cooling rack, then place the rack over a sheet pan.

Drizzle the glaze over the top and let it melt into the warm cake.

Serve warm or cool completely.

Keywords: apple


Apple Streusel Bread

Apple Streusel Bread

Featured in this Apple Streusel Bread post

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  • Ada wrote:

    Hi there, wondering can I use this recipe to make muffin please, tanks.

  • Kay wrote:

    If fresh nutmeg is unavailable, can you use nutmeg from the spice aisle. If so, how much? Thank you:

    • Martha wrote:

      Sure Kay – I’d start with the same amount (1/2 teaspoon) and after tasting the batter, you can add more if you’d like.

  • Crystina Condon wrote:

    Hi. I was wondering if the butter needs to be room temperature? It doesn’t say under ingredients. 😉

    • Martha wrote:

      Great suggestion Crystina – it should be softened enough to more easily be creamed.

  • Luanne wrote:

    This looks delicious. Can this be frozen at any stage (pre-baking, post-baking, pre-glaze etc.)?
    Thank you.

    • Martha wrote:

      Hi Luanne – You could freeze it after it’s baked – and I agree, wait to glaze it until thawed and ready to serve. Enjoy!

  • Kat wrote:

    Can this be made gluten free?

    • Martha wrote:

      Hi Kat – We’ve only made this recipe as written, but we’ve had good luck using the Bob’s Red Mill One to One Gluten Free Baking Flour in other recipes. You might try that!

  • Heather Kosier wrote:

    Can you use frozen apples for this recipe and if so do you thaw them out all the way or partially?

    • Martha wrote:

      Hi Heather – I’ve never tried this with frozen apples, but if I were to try, I’d go with partially thawing that apples. Please let us know how it comes out!

  • Lauren wrote:

    I only have a 10 inch loaf pan, will I need to adjust the recipe?

    • Martha wrote:

      Hi Lauren – With the longer loaf pan, your baked loaf will be a little flatter (which is fine!) and depending on your oven, will probably take less time to bake. I’d start checking for doneness after 40 to 45 minutes or so just to make sure it doesn’t over bake. Enjoy!

  • Cortney wrote:

    if you don’t have a 9×5 loaf pan can you use another pan say 8×8 or 11×7

    • Martha wrote:

      Hi Cortney – We haven’t tried doing so ourselves…If you want to try, I’d go with the 8×8 pan – it will be flatter and probably bake quicket – but I think it might work! Let us know how it comes out!

  • Judy wrote:

    Hi Martha!
    Your recipes look great, can’t wait to try them! Thank you for sharing!!

    • Martha wrote:

      You’re welcome Judy – We hope you enjoy the recipes!

  • Linda R wrote:

    The Apple Streusel Bread looks delicious. My hubby’s favorite spice is cinnamon, that with apples will make him very happy. Another winner!!!!

    • Martha wrote:

      Thank you Linda! We hope you and your husband love this recipe as much as we do! (Apple season is my favorite time of year!) 🙂

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