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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.
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!
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!
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.
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:
- Slow Cooker Apple Crisp
- Apple Pie Jam
- Cream Cheese Apple Cake
- Apple Kuchen Bars
- Bourbon Apple Butter
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)
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.
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