Dutch Apple Bread is made from scratch with butter, sugar and fresh apples. This apple quick bread recipe has amazing flavors and is topped with a cinnamon streusel and drizzled with warm vanilla glaze.
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The Best Apple Bread
This Dutch Apple Bread is something I love any time of the day. I have at least 4 recipes I have written already that are similar but I have to say, this one is my favorite! This apple bread has the best aroma and an almost pound cake like texture- you will not be able to stop eating it. I love how easy it is to make as well!
Dutch Apple Bread Recipe Ingredients
For the Bread, you will need:
-Butter: We use ½ cup softened butter, which is 1 stick. I usually use salted butter, but use what you have on hand!
-Sugar: You need 1 cup of granulated sugar to make this bread nice and sweet.
-Eggs: Just 2 large eggs is all you need to help bind this bread together well.
-Milk: You will need ½ cup milk for the batter. Dairy milk or almond milk works best. I do not recommend using soy milk.
-Vanilla: Using 1 teaspoon vanilla extract to help enhance the flavors in this bread.
-Flour: Use 2 cups of all-purpose flour for the base of this bread dough.
-Salt: You will need ½ teaspoon of salt to help enhance the flavors in the bread.
-Baking powder: You need 1 teaspoon of baking powder to help the bread rise and leaven properly.
-Apple: You need 1 ½ cups diced peeled green apple (you can also use a HoneyCrisp apple, Fuji, or similar!)
-Nuts: Using ½ cup chopped walnuts or pecans will add a fantastic crunch to the bread.
For the Topping, you will need:
-Butter: You will need 5 tablespoons of cold butter. This will help to give the crumbly texture we want.
-Flour: Using ⅓ cup of all-purpose flour is needed for the topping to turn out just right.
-Sugars: Use 2 tablespoons each of granulated sugar and brown sugar to make the topping sweet.
-Cinnamon: 2 teaspoons of ground cinnamon will give the topping a nice warm flavor.
For the Glaze, you will need:
-Butter: Use 1 tablespoon of melted butter to make the glaze taste nice and rich.
-Powdered sugar: You need ½ cup of powdered sugar to make the glaze smooth and sweet.
-Milk: You will need 1 tablespoon of milk to get the glaze to the right consistency.
-Vanilla: Use ¼ teaspoon of vanilla extract to help enhance the flavors in the icing.
How to make Dutch Apple Bread
Preheat oven to 350 degrees F. Then, 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 standard 8″ loaf pans as well. The baked bread will just be taller.
Chop apples into small square pieces, set aside.
Make the bread batter
In a large mixing bowl, whisk the butter and sugar together.
Next, add in eggs, milk, and vanilla extract and stir well to incorporate.
Then, mix in the dry ingredients (flour, salt, and baking powder. )
Now time to fold in apples and nuts.
Lastly, transfer the mixture to the prepared baking pan.
Start by combining the cold butter, brown and white sugars, flour, and cinnamon. Mix with a fork or pastry blender until crumbly.
Then, sprinkle the cinnamon mixture over the batter in the pan.
Bake for 55-60 minutes, until a toothpick inserted in bread, comes out clean. (Internal temperature of bread will be 200 degrees F when fully cooked.)
Let cool before adding the glaze.
Mix together the melted butter, powder sugar, and milk until smooth.
Remove the bread from the pan and drizzle the glaze over the top.
Slice and serve. Enjoy!
WHAT IS THE BEST TYPE OF APPLE TO BAKE WITH?
There are many types of apples to choose from and although they are all delicious on their own, when baking some hold up better than others. I have baked with many different apples and my all time favorite truly is Granny Smith green apples. They are in every store and easy to find, they are crispy and hold their form well when they have been cooked down. More types that are good for baking with are Fuji, HoneyCrisp, Pink Lady and McIntosh Red apple. I’d avoid Red Delicious, Golden Delicious or other soft apples as they tend to fall apart and lose flavor when baked.
DUTCH APPLE BREAD
Apple Bread Batter
- ½ cup softened butter 1 stick
- 1 cup granulated sugar
- 2 eggs large
- ½ cup milk
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- ½ tsp salt
- 1 tsp baking powder
- 1 ½ cups green apple diced & peeled
- ½ cup walnuts or pecans chopped
Dutch Crumb Topping
- 5 tbsp cold butter
- ⅓ cup flour
- 2 tbsp granulated sugar
- 2 tbsp brown sugar
- 2 tsp ground cinnamon
- 1 tbsp melted butter
- ½ cup powdered sugar
- 1 tbsp milk
- ¼ tsp vanilla extract
- Preheat oven to 350° F. Line a bread pan with parchment paper or spray with non-stick baking spray.
- Chop apples into small square pieces, set aside.
- In a large mixing bowl, cream the butter and sugar together. Add in eggs, milk, and vanilla extract and stir well to incorporate.
- Mix in the flour, salt, and baking powder. Fold in apples and nuts.
- Transfer the mixture to the prepared baking pan.
- 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.) Let cool before adding the glaze.
- Whisk together the melted butter, powder sugar and milk until smooth. Remove the bread from the pan and drizzle the glaze over the top. Slice and serve. Enjoy!
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Can you Freeze Apple Bread?
Yes, you can freeze this Dutch Apple Bread as long as you securely wrap it and store in an airtight container. I like to wrap mine in foil then store in a freezer Ziplocked bag. Be sure to eat it within 1-2 months! Also, do not add the glaze until after you have thawed it.
AVOID SUNKEN BREAD
The easiest and best way to avoid sunken bread is to use a cooking thermometer to check the inside of the loaf. Fully cooked bread will register 200°F on a thermometer. My all-time favorite thermometer is the Thermapen. It’s super fast and incredibly durable. Another great cooking thermometer is the ThermoPop which is a more basic version that works just as well!
How do I peel an Apple?
Many recipes for apples require that you core and peel them. There are a variety of ways to do this, and they’re all simple!
If you’re just peeling & coring a few apples at a time: I like to use a basic vegetable peeler, plus an apple slicer that cuts apples into 16 pieces. These smaller slices are better for baking as the apple cooks faster since they’re smaller slices. That way the crust/cake or whatever you’re baking apples into isn’t too dark before the apples are done cooking!
If you’ve got a large batch of apples to cook: If you use a lot of apples, you probably should consider getting one of these handy peeler corer slicers. You can peel, core & slice half a bushel in about 15 minutes with this tool!
What Type of Vanilla Extract Should I Use?
A few years ago I tested 10 different vanilla extracts and found new favorites! I love using TOTONAC’s Mexican Vanilla for everyday use. It’s pure vanilla and contains no alcohol, which I like because I don’t like the taste of extracts made with alcohol. Each time I try another, I go back to Totonac’s quickly afterward; it’s so good! I also love using Nielsen Massey Vanilla Bean Paste. Again, this one has the best flavor by far!
What Spices are Good in Apple Bread?
Baking apple bread? Don’t forget the spices! Adding cinnamon is a must – it will add some delicious warmth and natural sweetness to your loaf. A dash of nutmeg in the bread batter can also be wonderful when paired with cinnamon, as it lends a delicate flavor and aroma. Throw in a pinch of clove to round out the nutty, earthy notes that will really bring out the sweetness of the apples. The combination of these three spices ensures that your homemade apple bread is flavorful, moist, and utterly scrumptious!
How to know if the bread is done?
Your bread should register about 200 degrees F on an instant-read thermometer to ensure that it has been cooked fully. Not only that but the top should appear to be a nice golden brown color and as the bread cools, it shouldn’t sink, but should instead remain well-shaped with a rounded top.
BEST BREAD PAN?
I bake a lot of bread and the pans I prefer are either ceramic, glass or cast iron. These pans will bake bread more evenly and release the bread more easily after baking. I 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 the coloring is uneven. Read more about which bread pan is the best here!
My Apple Bread sank. What happened?
This happens to me occasionally too! Often it’s because I’ve overmixed the batter. Quick bread (referring to a bread recipe that doesn’t use yeast) does not like to be stirred too much, so try to just barely mix all the ingredients together. Another culprit could be overfilling the pan. The bread pan should be only half full each time. As always, make sure your leavening ingredients- baking soda and baking powder- aren’t too old. Baking soda should only be on your shelf for 6-9 months before purchasing new. I purchase it in bulk (I bake a lot!) and refrigerate it to help it last longer.
More amazing quick bread recipes that we love:
- CARAMEL APPLE BREAD
- APPLE BANANA BREAD
- APPLE BREAD PUDDING
- GLAZED APPLE WALNUT BREAD
- APPLE CINNAMON MONKEY BREAD
- PUMPKIN APPLE GINGERBREAD
- APPLE PIE QUICK BREAD
- GLAZED APPLE CINNAMON BREAD
- APPLE PUMPKIN BREAD
- BEST APPLE RECIPES
- APPLE CINNAMON SCONES
Homemade Dutch Apple Bread with fantastic flavor & texture! Family favorite apple bread recipe that everyone enjoys. Dutch Apple Bread made from scratch with butter, sugar & fresh apples. Amazing flavor in this apple quick bread recipe topped with a cinnamon streusel & drizzled with warm vanilla glaze.
Extremely sweet. Too much sugar on the batter, the crumble and then the icing. Such a shame. And needed a lot longer in the oven. Un edible.
Mama Mia says
Love this recipe. Left out the nuts. Husband says best he’s ever had. Just like him, it’s a keeper. 🙂
Made this tonight, so good and easy! Thank you for the recipe!
Hi there from Dunnellon Florida!! Had a question. It says 1/2 cup of flour for the topping but I didn’t see it in the preparation, did I miss something? Making this now!! Hopefully it turns out as amazing at it looks!
Hi there Leslie! I have updated the recipe card and post to reflect the addition of the flour. the flour should be added with the sugars and butter 🙂 Thanks so much
This came out AMAZING! So glad I made it. I just had to cook it a little longer (65minutes) but I also think my loaf pan is smaller than the normal.
I’m convinced there aren’t many better combinations than apples and cinnamon. This bread hits the spot every time!
This bread did not last long in my house. It was so delicious we ate it up so fast! Really enjoyed it plus that warm vanilla glaze was everything! Can’t wait to make this again!
I made this recipe and OMG! it was so good and so easy to make! I followed the recipe and my husband cooked it in the smoker using apple wood (gave a slight smoky flavor which we loved!) and we topped it with candied cinnamon-covered pecans. Thank you for the recipe! I will be making this a lot in the future 🙂
Oh wow that sounds truly fantastic! So glad you enjoyed this recipe!
Yes I made small loaves of the bread had different ones try it before I make more for a bennifit they loved so I guess I will make this again
Was wondering can u make cupcakes out of his batter ty
thats great! Ive never tried making cupcakes with this recipe, but that sounds like an incredible idea!
Have made this several times and it is spot on delicious! Please update the recipe to include adding the flour to the crumb topping. My neighbor even asked for this recipe! Thank you.
So glad you liked this recipe! The recipe has been updated to reflect adding flour to the topping. So sorry we missed that!
Going to make again! It’s very good!
So glad you liked it Christine!
Linda Simpson says
Wonderful flaver and not difficult to make
Glad to hear it! 🙂
Annmarie Kuback says
AMAZING ! What else can I say ?
This bread has been known to render people speechless 😉
I have not made this yet, but I am planning to soon. Would like to use it for ‘friendship’ loaves. Planning to use cute fall ceramic loaf pans which are 3 X 5″. What adjustments in baking time would you recommend? Thank you. It sounds scrumptious!
That sounds like such a lovely idea but I’m not sure how long to bake such a small pan size for. Id start at 25 minutes and then keep an eye on them adding 5 minutes at a time until baked through. A toothpick should be able to be inserted into the center of the loaves and come out clean or with just a few crumbs on it.
morag johnston gow says
I’ve made it many times…absolutely scrumptious! I have to stop myself making it sometimes because I know I’ll pig-out on it! I’m trying to lose weight. Today I’m going to try muffin pans. I have extra large ones. This way I’ll limit myself to just one. By the way, I make double the crumble recipe and refrigerate half of it for a quicker easier bake the next time I get the urge……! Thanks, Morag
I love it Morag!! I’m glad someone else likes it as much as I do!!