Apple crumb bread

This soft and tender apple crumb bread will be your new favorite breakfast. It’s topped with a generous layer of crumbs (streusel) and then drizzled with a glaze.

apple crumb bread

How was everyone’s Thanksgiving? My family and I visited my brother and his in-laws over the weekend and got to stuff ourselves silly with all of the things. We made Chex mix, dill and ranch oyster crackers, and a chocolate pecan pie (recipe coming soon).

I needed to bring some soft of breakfast item on our trip so we could fill our bellies before we really filled our bellies. As a result, I made this apple crumb bread using some of the apples that my dad gifted me (I still have one apple left – any suggestions on how to best use it up?).

apple crumb bread

This was one of my favorite breads of the year. I didn’t use my typical butter/applesauce substitution in this bread because I didn’t want my bread to get soggy during our trip. So, I kept the butter from the original recipe and left it at that. The bread was very soft and the crumb topping and glaze gave it just the right amount of sweetness I was looking for.

apple crumb bread

The bread was an instant hit with my family. I enjoyed some of it for breakfast before our trip, and my husband ate some as a snack.


Husband’s rating: 4.5 out of 5
Addie’s rating: 4.5 out of 5
My rating: 4.5 out of 5

Apple crumb bread

A wonderful fall bread studded with apples and a streusel topping. Drizzle on a glaze for the ultimate breakfast treat!
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Breakfast
Cuisine: American
Keyword: Bread, Breakfast
Servings: 10
Author: Eva Bakes


Crumb topping

  • 3 Tablespoons granulated sugar
  • 3 Tablespoons brown sugar
  • ½ cup plus 3 Tablespoons all-purpose flour
  • 5 Tablespoons unsalted butter melted


  • 2 and ½ cups all-purpose flour
  • 2 and ½ teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ cup (1 stick / 8 Tablespoons) unsalted butter melted
  • ¼ cup granulated sugar
  • ½ cup brown sugar
  • 2 large eggs
  • 1 cup milk of choice
  • 1 teaspoon vanilla extract
  • 1 cup apples peeled, cored and diced
  • ½ cup cinnamon chips optional


  • 1 cup powdered sugar plus more if needed
  • 1 Tablespoon milk of choice plus more if needed


Make the crumb topping

  • In a small bowl, mix together the sugars and the flour. Slowly drizzle in the butter and mix until everything gets crumbly. Set aside.

Make the bread

  • Preheat your oven to 350°F. Generously grease or line a standard 9"x5" baking pan and set aside (I used a silicone pan and did not line or grease it).
  • In a large bowl, whisk together the flour, baking powder, salt and cinnamon.
  • In a separate bowl, mix together the sugar, eggs and melted butter. Mix well until combined.
  • Stir in the milk and vanilla.
  • Slowly pour this into the large bowl with the dry ingredients and mix until a few dry streaks remain.
  • Gently fold in the chopped apples and the cinnamon chips if using.
  • Smooth out the top and gently press on the crumb topping.
  • Bake in your preheated oven for 45-55 minutes or until a toothpick inserted in the center comes out clean.
  • Allow the bread to cool completely before adding the glaze.
  • After the bread is completely cool, make the glaze. In a small bowl or measuring cup, combine the powdered sugar and milk. Mix until you reach a pourable consistency. If it's too thick, add more milk. If it's too runny, add more powdered sugar. Pour this over the top of the cooled bread.
  • Serve and enjoy.


Leftover bread should be stored in an airtight container at room temperature or in the refrigerator and will last several days.
Source: Ever so slightly adapted from Bake Eat Repeat

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