DUTCH APPLE BREAD

Apple Bread made from scratch with butter, sugar & fresh apple. Tastes amazing topped with a cinnamon streusel & drizzled with warm vanilla glaze.

Apple Bread is something I love any time of the day. I’ve always loved it! I have at least 4 recipes I’ve written already that are similar but I have to say, this one is my favorite! This apple bread has the best flavor and an almost pound-cake like texture- you won’t be able to stop eating it. I love how easy it is as well! Enjoy.

Apple Bread made from scratch with butter, sugar & plenty of fresh apples. Topped with a cinnamon streusel & drizzled with warm vanilla glaze; it's amazing.

What apples can you use to make apple bread?

When you bake apple bread it’s a good idea to use a more robust variety of apple so that the apple holds up when baking. My favorite variety of apple to use is Honey Crisp. If you can’t find Honey Crisp apples or if they’re a bit too expensive, you can also use Fugi apples or Granny Smith apples. Try to avoid using softer apples like Red or Golden Delicious as they’re not ideal for baking.

How to make the best Apple Bread recipe

I use a couple basic kitchen tools in this recipe that make baking apple bread much easier! First, I like to use a good bread pan. I bake a lot of bread and the pans I prefer are either aluminized steel or ceramic. Both types of pans will bake bread more evenly and release the bread more easily after baking. I’ve used glass pans in the past and it seems like my bread sinks too often when using them, so I stopped. I also don’t like using dark or nonstick pans because the bread cooks unevenly. It darkens on the outside before the bread is cooked on the inside, so it’s easier to burn.

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I like to line the bread pan with parchment paper when I make sweet breads with a streusel topping like this one. It helps the loaf to be non-stick, even with sugar baked on top.

Dutch Apple Bread Recipe

  • 1/2 cup softened butter (1 cube)
  • 1 cup granulated sugar
  • 2 eggs
  • 1/2 cup milk
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1 1/2 cups diced peeled green apple
  • 1/2 cup chopped walnuts or pecans

Topping:

  • 5 TBSP cold butter
  • 1/3 cup flour
  • 2 TBSP granulated sugar
  • 2 TBSP brown sugar
  • 2 tsp ground cinnamon

Vanilla Glaze: (Whisk all ingredients together until smooth. Set aside.)

  • 1 TBSP melted butter
  • 1/2 cup powdered sugar
  • 1 TBSP milk
  • 1/4 tsp vanilla extract
  1. Preheat oven to 350 degrees F. Line a bread pan with parchment paper or spray with non-stick cooking spray. (I use a 10″ bread pan but this recipe works in a standard 8″ pan as well. The bakes bread will just be taller.)
  2. Cream butter and sugar in a mixing bowl. Add in eggs, milk and vanilla and stir to incorporate. Mix in flour, salt and baking powder.  Fold in apples and nuts. Transfer mixture to prepared baking pan.
  3. For topping, combine all ingredients and mix with a fork or pastry blender until crumbly. Sprinkle over batter in pan.
  4. Bake for 55-60 minutes, until toothpick inserted in bread comes out clean. (Internal temperature of bread will be 200 degrees F when fully cooked.)
  5. Let cool. Remove from pan and drizzle top with vanilla glaze. Slice and serve.
  6. Store leftovers in an airtight container.

Apple Bread made from scratch with butter, sugar & plenty of fresh apples. Topped with a cinnamon streusel & drizzled with warm vanilla glaze, it's amazing.  Apple Bread made from scratch with butter, sugar & plenty of fresh apples. Topped with a cinnamon streusel & drizzled with warm vanilla glaze, it's amazing.  Apple Bread made from scratch with butter, sugar & plenty of fresh apples. Topped with a cinnamon streusel & drizzled with warm vanilla glaze, it's amazing. 

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5 from 15 votes
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DUTCH APPLE BREAD

Apple Bread made from scratch with butter, sugar & plenty of fresh apples. Topped with a cinnamon streusel & drizzled with warm vanilla glaze, it's amazing. 
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 10
Author Butter With A Side of Bread

Ingredients

  • 1/2 cup softened butter 1 cube
  • 1 cup granulated sugar
  • 2 eggs
  • 1/2 cup milk
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1 1/2 cups diced peeled green apple
  • 1/2 cup chopped walnuts or pecans
  • Topping:
  • 5 TBSP cold butter
  • 1/3 cup flour
  • 2 TBSP granulated sugar
  • 2 TBSP brown sugar
  • 2 tsp ground cinnamon
  • Vanilla Glaze: Whisk all ingredients together until smooth. Set aside.
  • 1 TBSP melted butter
  • 1/2 cup powdered sugar
  • 1 TBSP milk
  • 1/4 tsp vanilla extract

Instructions

  1. Preheat oven to 350 degrees F. Line a bread pan with parchment paper or spray with non-stick cooking spray.
  2. Cream butter and sugar in a mixing bowl. Add in eggs, milk and vanilla and stir to incorporate. Mix in flour, salt and baking powder. Fold in apples and nuts. Transfer mixture to prepared baking pan.
  3. For topping, combine all ingredients and mix with a fork or pastry mixer until crumbly. Sprinkle over batter in pan.
  4. Bake for 55-60 minutes, until toothpick inserted in bread comes out clean. (Internal temperature of bread will be 200 degrees F when fully cooked.)
  5. Let cool. Remove from pan and drizzle top with vanilla glaze. Slice and serve.
  6. Store leftovers in an airtight container.

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81 COMMENTS

  1. Just made this without the nuts… still delicious! I’ve never made a sweet bread before but this was AMAZING. The whole family loved it!

    • Sure, you can make it in a square glass pan- just keep an eye on it during the last few minutes of baking and adjust the time accordingly.

  2. I don’t have any apples right now and we had a lot of snow so I’m not going out. Can I use chunky applesauce and, if so, what adjustments would I have to make? Thanks.

    • I haven’t tried it, but if I were you, I’d add 1 cup apple pie filling (chopping the apples up a bit) and decrease the milk to 1/4 cup. Let me know how it goes!

  3. I live in the apple-rich Blue Ridge Mountains and I am always looking for more apple recipes. I came across your recipe by luck…yay! This is a delicious apple bread and we loved the icing on top. I have only made it once but I am looking forward to making this for my grandchildren. Thanks so much for posting this.

  4. I made this recipe last night. Did not have apples so I substituted diced peaches in their place. It is not a soft bread, but is great tasting. I put butter and apricot jelly on the slice when I cut it instead of the topping.
    My husband topped his slice with vanilla ice cream…it was delicious.
    I’m thinking that whole berry cranberry sauce would be great in the batter also. I’m from Massachusetts and love all things cranberry having grown up near the cranberry bogs.

  5. I made this recipe yesterday, as written, but without the nuts (nut allergy). Although it was delicious, I think it needs cinnamon in the batter. I used Granny Smith apples; I think that most other types would cook down too much during the baking process. I’ll make it again soon, adding 2 teaspoons of cinnamon to the batter. Thank you for sharing this!!

  6. just found your recipe, i am wondering if using oil instead of butter would change the outcome and if i can, what would the ratio be? tks

    • Using oil instead of butter would change the flavor for sure and it might make it a bit more crumbly. I’ve not tried it in this recipe- I’d just do a straight replacement. Let me know how it goes!

  7. Going to try this recipe without the nuts. I’m thinking of adding raisins instead. Any suggestions? Could i just use the whole raisins?

    • Adding whole raisins would be delicious! To make the colors blend more too, you could use golden raisins. 🙂

  8. I made this recipe today and I am so pleased with how it turned out. I followed the recipe as written and can’t wait to share with friends and family.
    I did have to bake it for 75 minutes though.

  9. I made this in cupcake pans for great grand kids and the rest of the family, they all loved it. the little ones really loved the nuffins they call them.

  10. I do NOT recommend baking this in an 8 inch loaf pan! This overflowed in my oven and I’ve spent the past two hours trying to get all the smoke out of my house and the mess out of my oven floor.

    I am an experienced baker and followed the recipe exactly as written. No substitutions or anything funny. I couldn’t salvage the half baked loaf, but the parts that did cook tasted wonderful so I’ll definitely try again sometime when I have a larger pan.

    In the meantime, great recipe but I strongly caution against baking in anything smaller than a 10” pan.

    • I’m so sorry Kelly! I have no idea what happened- I use a 9″ loaf pan and it doesn’t rise a ton. At any rate, I’m sorry it didn’t work out!

  11. I made this but substituted burger ilk for the sweet milk (making the conversion necessary for the substitution) and added lemon zest to the glaze. Had to hide it from my husband.

  12. Made it for my daughter’s family and they loved it!! So did I!!😋 I grated the apples instead of chopping them and put cinnamon in the batter and omitted the nuts. I will definitely be making this again!! Thank you for such a festive recipe!!

  13. I baked the apple bread recipe yesterday. I baked it in an eight inch springform pan. This is a great all around cake. Thank you. I wrote it out for my recipe folder.

  14. Happy Holidays Jessica,
    I want to thank you for this fabulous Apple bread recipe, I took it to Work for an early meeting and it was devoured. I did not have any fresh apples on hand so I used 1 Cup of apple pie filling and followed your instructions to chop the apples and decrease the milk. I also used 1 tsp of cinnamon for the batter 2 tsp seemed a bit much so I’m glad I followed my instincts. I did cook mine for 65 min. Yum! Thank you again!!

  15. I love the flavors of apple pie, but I don’t bake pies. So, I am always looking for simple apple desserts! This apple bread sounds amazing! I’m going to be trying it this weekend!

  16. I’ve never had apple bread before so this is a must-try! And that crumbly topping along with the vanilla glaze just sends it over the top!

    • You have to use cold butter. The ratio of dry to wet ingredients is correct… I wish I knew how to help, I’ve never had mine turn out sticky…

  17. This is delicious!!! I didn’t use granny Smith btw, and I baked for extra 15 mins till I saw the toothpick came out clean. I didn’t use topping& glaze, just the bread itself is goood. Not sure why I need to cook extra mins, could be I soaked the apple in lemon juice for the color because I couldn’t make it right away and also I was baking kalua pig in the same oven.But anyway, what a taste! Only one thing is it doesn’t obtain the shape when you slice, it’s kinda messy with kids. This is seriously a new favorite, will try it again very soon. Thank you for sharing!

  18. This is such a wonderful recipe. I love that it’s great for breakfast but also SO tasty for dessert. YUM! A fast favorite for our family!

  19. This recipe is so delicious that I made three of these. And actually I made this in a bundt pan and it turned out beautiful. the only thing I did different was I actually How did two teaspoons of cinnamon to the bread batter. Other than that this recipe is absolutely out of this world delicious thank you very much I had so much fun making it

  20. I had a few green apples from our tree and they were just a bit too tart for my taste, and not wanting to throw them out. So I went recipe hunting and found this one! I figured I would give it a try, and if it was a fail, at least I didn’t completely waste my home grown apples. Well!!! This bread is amazing! My hubby loved it so much, he asked me to make another one! This time I doubled the cinnamon and added the same amount nutmeg, which brought out the taste so much more. I will definitely be making this more often! Thank you for sharing the recipe!

    • I’ve never used almond flour before so I’m not sure how that would work, but it’s definitely worth a try! I would probably combine the two different flours to begin with and if that works out, use more almond flour the next time.

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