Apple Pie Bread

by Jamie on October 8, 2012

Post image for Apple Pie Bread

Okay, so this post is kind of serious. Not like totally serious, but in terms of a baking blog, this is a must-discuss topic. You guys know I bake a lot, but rarely do I make the same recipe more than a couple of times. Sure there are exceptions, like my grandma’s pumpkin rolls and our fave chocolate chip cookies, but let’s face it – there are just too many amazing creations to make, to go repeating myself in the kitchen.

Here’s where it gets serious – I’ve made this Apple Pie Bread FOUR times in the past 2 weeks. Okay, one of those times I completely forget to set the kitchen timer and kinda became a little too engrossed in my DVR. I sort of burnt that one loaf, but I’m still counting it.

From the moment I first tasted Apple Pie Bread I was smitten. Sweet apples, blended with an enthusiastically spiced batter and finished with a nutty, streusel topping is pretty much my definition of Fall bliss.

I can’t get enough of this stuff – for breakfast, for a snack, for dessert. Don’t get me started on all the other dirty things we could do with it, like French Toast or bread pudding. My oh my, this Apple Pie Bread is the stuff my dreams are made of.

I can see this being the perfect start to a day of apple picking, or Thanksgiving morning. Just imagine its heavenly scents wafting through the house to wake your family – you’ll be the Apple Pie Bread hero.

I can’t wait to hear what you think of Apple Pie Bread!


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Apple Pie Bread

October 8th, 2012

Yield: 1 loaf

Prep Time: 30 minutes

Cook Time:


For the Batter

1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup lightly packed light brown sugar
1/4 cup buttermilk
2 teaspoons baking powder
2 eggs
1 1/2 teaspoon vanilla
2 cups Gold Medal all-purpose flour
2 teaspoons homemade apple pie spice
1/2 teaspoon salt
2 cups shredded, peeled apple (about 4 medium or 2 large) (see note below)
3/4 cup chopped pecans
1/2 cup dried cranberries

For the Streusel Topping

1/4 cup lightly packed light brown sugar
3 tablespoons all-purpose flour
1/4 teaspoon homemade apple pie spice
2 tablespoons unsalted butter
1/3 cup chopped pecans


1. Preheat oven to 350°F. Spray a 9x5x3-inch loaf pan with nonstick cooking spray; set aside.

2. In the bowl of an electric mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat the butter on medium-high speed for about 30 seconds. Add in sugars and mix until well combined. Add buttermilk and baking powder; beat until combined. Add eggs and vanilla; beat until thoroughly incorporated. In a medium bowl, combine flour, apple pie spice and salt, whisk until combined. Slowly add the flour mixture to the bowl and mix on low speed until just incorporated. Fold in apples, pecans and cranberries.

3. Spoon batter into prepared pan; spread evenly. Prepare the Streusel Topping.

4. In a small bowl, combine brown sugar, flour and apple pie spice. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in pecans. Spoon Streusel Topping over the batter, pressing them gently into the batter.

5. Bake for 60 to 65 minutes or until a wooden toothpick inserted near the center comes out clean.

6. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on wire rack. Wrap and store overnight before slicing.


- Depending upon the type of apples you use, you may end up with a great deal of liquid after grating the apples. I suggest using only the grated apples, not the liquid that is produced. If necessary, lightly squeeze the apples to release any excess juice before adding them to the batter.
- I have made this recipe using Honey Crisp and Granny Smith apples.
- Raisins and walnuts would be a spectacular addition to this bread.
- You don't have to wait for the loaf to sit overnight before cutting, it just tastes better after the flavors have had a chance to meld.

My Baking Addiction adapted from Better Homes and Gardens

{ 101 comments… read them below or add one }

Nikki Da Lovely November 16, 2012 at 1:06 pm

Do you have to use Buttermilk or can I use Whole Milk?

I want to go into my kitchen right now and make this! I’ve had this pinned for a little while and I got sick of just looking at the picture and now I know how easy it is to make. Oh snap! Thanks for sharing! I’m thinking this would be a great addition to my holiday breakfast on Christmas morning.


Jamie November 17, 2012 at 6:44 pm

I haven’t tried the recipe with regular milk, so I can’t attest to the outcome. Let me know how it goes! Thanks for stopping by.


Nikki Da Lovely November 18, 2012 at 12:51 am

If I ever try it I’ll definitely let you know but I went out and bought buttermilk this afternoon. I plan on making this in the morning for breakfast. I am so excited and can not wait.


Nancy Long November 27, 2012 at 6:11 pm

really wanted this, but it won’t let me cut and paste


Stacey December 3, 2012 at 9:45 pm

This sounds absolutely fabulous! I don’t have a stand-up grater, do you think if I finely chopped the apples that would be ok?


Sharon December 6, 2012 at 6:04 pm

i would like to try this in mini loaf pans…do you think the temp should stay the same?? i know that the time would be less…..thanks


MBA December 7, 2012 at 7:02 am


Yes, you should be able to keep the cooking temperature the same. Good luck and have a great day!



April was in CT now CA December 19, 2012 at 3:42 pm

This is FANTASTIC! I made a test loaf for us a few weeks ago to see if it would be good to give as work gifts for my husband and it was incredibly good. He passed the goodies out yesterday and I’ve got several requests for the recipe today. This will be one I’ll make again and again and can’t wait to try it with apples and pears. The only change I made was to dice the apples instead of shred. One recipe made 4 small loaves and I cooked them the same temp and time and they came out great.


MBA December 26, 2012 at 9:31 am

I am so glad you enjoyed the recipe. Thanks so much for stopping by and providing your feedback – have a great day!


fardous April 13, 2013 at 9:30 am

im looking to try this , thank u


Jeray August 21, 2013 at 8:51 pm

I would like to add this on our Christmas Cookie and Bread Trays, will it keep without being refrigerated?


Jamie September 13, 2013 at 6:29 pm

Hi Jeray,
I’m sorry I haven’t had a chance to answer this sooner. This should keep fine without being refrigerated. Just remember that it is bread, so cover it with plastic wrap, otherwise the bread will harden and get stale over time.
- Jamie


Alice September 12, 2013 at 11:10 am

Wow!!! I made this yesterday for our bible study. It was a HUGE hit. There was a small piece left which I enjoyed for breakfast. I loved the addition of the cranberries and pecans. The streusel topping really gave a nice crunch. This will definitely be made again. Thanks for the recipe. I also made your apple pie spice. It was a wonderful blend. Keep up the great work. :)


Jackie September 12, 2013 at 12:37 pm

Looks delicious. Going to make this today. Is there a reason why the baking powder gets added with the wet ingredients and not the dry ingredients like I’m used to seeing in recipes? Does it make a difference?


Jamie September 13, 2013 at 5:30 pm

Hi Jackie,

I adapted this from the Better Homes and Gardens Magazine, and that’s how they had it in the directions. I couldn’t say scientifically if it makes a difference or not.. but since baking is science, I didn’t mess with it.

- Jamie


Rebekah September 24, 2013 at 1:42 pm

I just made this and I thank you. I’m having a still-warm-from-the-oven slice with a little butter alongside a cup of hot, black coffee. It’s very moist and flavorful even though my version is streusel-free because I had no pecans on hand. I doubled your recipe and got 3 loaves, albeit not very high ones. I plan to save your recipe and make it again next week with the pecans and streusel topping. Thanks again!


Jamie October 2, 2013 at 12:08 pm


You’re so welcome! It’s wonderful to hear that you enjoyed the recipe. Thank you so much for stopping in to let us know your experience with the recipe and have a great day!



Anna September 25, 2013 at 6:42 am

I just love your recipies !!! I’ve tried the best chocolate cake, the best banana bread and now this apple pie bread is baking in my oven as I type ….I do agree they are the best !! I’ve already made the chocolate cake and banana bread almost 5 -6 times !!!!….my family loves them !! I know for sure the apple pie bread is going to come out just fine :-) ….your tips on baking too are very useful !
Thanks a lot – Anna


Jamie September 25, 2013 at 11:55 am


That is so wonderful to hear! I’m thrilled that you and your family love the recipes! Have a fantastic day and thank you so much for following MBA!



Karen October 8, 2013 at 6:39 pm

I love this type of bread for breakfast. I slice it thick and toast it, then cover it with butter. I can’t wait to try this recipe. Thanks!


Jamie October 8, 2013 at 7:51 pm

Everything is better with butter, right? Thanks so much for stopping by – have a great night.


Laurie October 14, 2013 at 10:16 am

This is delish! Loved it. Def need to drain the juice from the apples after shredding.


Jamie October 16, 2013 at 11:06 am


Thank you so much! It’s great to hear that you enjoyed the recipe! Have a fantastic day!



Ashley October 23, 2013 at 10:00 am

I made this last night and the house smelled heavenly. I omitted the nuts, folded in 1/3 cup raisins in the batter instead and baked in a bundt pan because I did not have a large enough loaf pan. I let it sit until this morning and it tasted great but it was more dry and dense than I imagined it would be. The texture was almost like a dense scone. I am going to try again and see if I measured all of my ingredients correctly. I grated 6 small Granny Smith apples in order to get 2 cups. There was a lot of liquid from the apples (almost 1 full cup) that I did not use. The batter was very thick. It tested done with a toothpick after 45 min in the bundt pan.


Ellen October 26, 2013 at 9:17 pm

Made two loaves today! One for my house and one to bring to my niece who just became a 1st time mom. The house smelled amazing. We just had some and loved it! No we didn’t wait overnight, BUT, I made it this morning and it’s been 8 hours…and we just couldn’t wait! Tomorrow morning, lightly toasted for breakfast…what a fab recipe! Btw, I didn’t have buttermilk so I used non fat plain yogurt…perfect! Thanks for recipe!


Jamie October 28, 2013 at 10:32 am


Thank you so much for stopping to share about the recipe. I’m thrilled that you loved it! Have a fantastic day!



Judy November 3, 2013 at 6:57 pm

This recipe sounds so delicious. Can’t wait to make it. Alot of my co-workers don’t eat nuts, and I was wondering if there was some other way to make the topping.


Sue December 1, 2013 at 11:38 am

I was a little disappointed with this
bread. It is not very sweet and turned
out rather dry.


Katie Scarlett December 8, 2013 at 2:41 am

I made this to take to a luncheon last week and I am making it again today. It is so delicious, easy, and fun to make. I was amazed at how well it turned out. I also used a bundt pan, but mine didn’t remove well, despite lots of spraying with cooking oil. It is not a teflon bunt pan but rather Alsacian pottery (I went for “prettiness” and took it in the bundt form). The ladies didn’t mind, though, it was such a hit because it tasted out of this world.


Jamie December 9, 2013 at 5:46 pm


I’m thrilled that everyone loved the recipe so much! Thank you for stopping in to share your experience. Happy holidays and thank you for following MBA!



Maureen December 14, 2013 at 12:30 pm

I would like to make the mini loafs with your recipe. If I make them today will they still be fresh enough to give for Christmas?

Thank you


Jamie January 10, 2014 at 3:10 pm

Maureen, I’m sorry I didn’t get a chance to answer you sooner. I don’t think they would have been fresh 10 days later. I wouldn’t make this bread more than 2-3 days before you plan to give it.
- Jamie


Cory H March 6, 2014 at 10:39 am

Hi Jaime I have a question i have made this bread twice, the first time i got over zealous and pressed all of the juice out of the apples with a potato ricer (my husband said the bread was kinda dry in the middle – go figure :) ). I made it again last night, for my husbands Mens Group this morning, and gently pressed some of the moisture out of the apples my husband said the bread was a bit moister but not much so here is my question – oh i should mention all of the men ate the bread with no complaints, it is lovely bread – my question I am at high altitude does that make a difference, the bread never seems to want to leave the loaf pan and the outside is somewhat difficult to cut through, even with a serrated knife, and it is really crumbly, maybe that is ok – i accidentally put the batter and struesel amount of pecans into the batter but didn’t think this would make the bread dry and crumbly. Any and all help is appreciated. I am trying to get a loaf that is moist and not terribly crumbly. Thanks much, appreciate your time and this blog, it is amazing.


Jamie June 19, 2014 at 10:55 pm

Cory, I know that altitude definitely affects the texture of baked goods, but I really can’t help because I’ve never had to bake at high altitude. I would suggest doing some research on how to adjust recipes for high altitude. I think the bakers at King Arthur Flour’s website can help you too – they have a chat service where they’ll answer your questions for free. Or check out the Become A Better Baker website.
- Jamie


Jeanne August 26, 2014 at 10:14 am

Absolutely delicious bread ! Only deviation from the recipe was to use 1/3 cup Mariani dried cherries(which I chopped up a bit) in place of the craisins. Will make this over and over again! TFS


Jamie August 26, 2014 at 11:32 am

Great idea with the cherries, I’m glad you enjoyed the bread. Thanks for stopping by.



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