Apple bread
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Apple bread

Apple bread with a fantastic streusel topping
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Breakfast
Cuisine: American
Keyword: Bread, Breakfast
Servings: 2 loaves
Author: Eva Bakes



  • 4 cups apples peeled, cored and chopped (4-5 large apples... I used Honeycrisps)
  • 4 large eggs beaten
  • 1 cup vegetable oil I used canola
  • 2 teaspoons vanilla extract
  • 2 teaspoons baking soda
  • 2 teaspoons salt
  • 2 teaspoons cinnamon
  • 3 cups flour
  • 2 cups granulated white sugar


  • 3/4 cup flour
  • 1/4 cup granulated white sugar
  • 2 teaspoons cinnamon
  • 1/2 cup (1 stick) butter 1 stick, room temperature


  • Preheat oven to 350 F. Lightly grease two standard bread loaf pans and set aside.
  • Peel, core and slice the apples. Cut into good-sized chunks, about 1 inch in size.
  • In a large bowl, beat the eggs with an electric mixer until fluffy. Add the oil and beat until combined. Add the vanilla extract, baking soda, salt and cinnamon. Beat until thoroughly mixed.
  • Next, add the flour and sugar and mix on low just to blend. Turn the mixer to high and beat until the mixture is smooth. The batter will be very thick.
  • Fold in the chopped apples--mixing by hand so the apples do not get broken up.
  • Divide the mixture between the two pans.
  • To prepare the topping, combine the flour, sugar and cinnamon in a small bowl. Cut the butter into the mixture with a fork or by hand until all ingredients are moist and crumbly.
  • Sprinkle equal amounts of topping on each loaf.
  • Bake for about 1 hour on the center rack of the oven. The loaf should feel fairly firm when touched in the middle; if not, bake an extra 5 minutes.
  • Remove from the oven and place on a cooling rack. Let cool for 5 minutes before removing from the pans. Slice the bread when completely cooled.


Source: Recipe card from Penzey's