Cinnamon Apple Streusel Loaf
A soft, richly spiced quick bread infused with tender apple chunks and crowned with a golden, buttery cinnamon streusel topping. Ideal for cozy mornings, leisurely brunches, or an afternoon treat paired with a warm beverage. This loaf delivers the essence of fall in every slice.
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Servings: 6
Ingredients
For the Bread:
- 1½ cups finely chopped apples peeled (approximately 2 medium-sized)
- ½ teaspoon finely ground sea salt
- ½ cup unsalted butter softened at room temperature
- ½ cup thick sour cream or plain Greek yogurt
- 2 large eggs
- 1 cup white granulated sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- 2 cups plain all-purpose flour
For the Streusel Topping:
- ⅓ cup packed brown sugar
- ½ cup all-purpose flour
- 1 teaspoon cinnamon powder
- 3 tablespoons chilled unsalted butter diced into cubes
Optional Glaze:
- ½ cup sifted powdered sugar
- 1 –2 tablespoons milk or heavy cream
- ¼ teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9x5-inch loaf tin and line it with parchment paper for easy removal.
- In a small mixing bowl, combine the flour, brown sugar, and cinnamon for the streusel. Add in the cold cubed butter and cut it into the mixture using a fork or your fingers until the texture resembles coarse crumbs. Set aside.
- In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until evenly combined.
- In a large mixing bowl, beat the softened butter with the granulated sugar until the mixture is light and creamy. Add the eggs individually, beating well after each addition. Mix in the vanilla extract.
- Fold the sour cream into the wet mixture. Gradually incorporate the dry ingredients, stirring until just combined—do not overmix. Gently fold in the diced apples.
- Spoon half of the batter into the prepared loaf pan and smooth the top. Evenly sprinkle half of the streusel mixture over the batter. Add the remaining batter and level the surface, then top with the rest of the streusel.
- Place the pan in the preheated oven and bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow the loaf to rest in the pan for about 10 minutes, then carefully transfer it to a wire rack to cool completely.
- If using the glaze, whisk together the powdered sugar, vanilla extract, and enough milk or cream to achieve a drizzling consistency. Once the bread has cooled, drizzle the glaze over the top.
Notes
For the best texture, ensure the apples are cut into small, even pieces. This bread can be stored at room temperature for up to 3 days in an airtight container or refrigerated for longer freshness.