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An extreme close-up of the rustic, golden-brown crust and streusel topping on the apple crisp bread, highlighting its crunchy texture.

Apple Crisp Bread: The Ultimate Guide to a Perfect Loaf

This Apple Crisp Bread recipe features a perfectly moist, cinnamon-spiced apple loaf with a crunchy brown sugar and oat streusel topping. It's the ultimate fall treat that's easy to make and perfect for breakfast, dessert, or a snack!
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Streusel Topping
  • 1/2 cup unsalted butter, cold and cubed
  • 2/3 cup packed light brown sugar
  • 1/2 cup all-purpose flour
  • 1/2 cup old-fashioned rolled oats
  • 1 tsp ground cinnamon
For the Apple Bread
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 tsp salt
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1/2 cup vegetable oil
  • 1/2 cup buttermilk
  • 1 tsp vanilla extract
  • 1.5 cups peeled and diced apples (about 2 medium) Granny Smith or Honeycrisp recommended

Equipment

  • 1 9x5 inch loaf pan
  • 2 Mixing Bowls
  • 1 Wire cooling rack

Instructions
 

Prepare the Streusel and Pan
  1. Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
  2. In a medium bowl, combine the 1/2 cup flour, oats, 2/3 cup brown sugar, and 1 tsp cinnamon for the streusel. Cut in the cold, cubed butter using your fingertips until the mixture forms coarse crumbs. Refrigerate while you make the batter.
Mix the Batter
  1. In a large bowl, whisk together the 2 cups flour, granulated sugar, 1/2 cup brown sugar, baking soda, baking powder, salt, 1 tsp cinnamon, and nutmeg.
  2. In a separate bowl, whisk the eggs, oil, buttermilk, and vanilla extract.
  3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix. Gently fold in the diced apples.
Assemble and Bake
  1. Pour the batter into the prepared loaf pan. Sprinkle the chilled streusel topping evenly over the batter.
  2. Bake for 55-65 minutes, or until a skewer inserted into the center comes out clean. If the top browns too quickly, tent with foil for the last 15-20 minutes.
  3. Let cool in the pan for 15-20 minutes before transferring to a wire rack to cool completely before slicing.

Notes

Best Apples to Use: Firm, crisp apples like Granny Smith, Honeycrisp, Braeburn, or Pink Lady work best as they hold their shape and don't get mushy.
Buttermilk Substitute: If you don't have buttermilk, add 1/2 tablespoon of lemon juice or white vinegar to a measuring cup, then add regular milk to the 1/2 cup line. Let it sit for 5 minutes before using.
Storage: Store in an airtight container at room temperature for up to 3 days.
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