Apple Pie Bread
Serves: 2lb loaf
All the flavours of Apple Pie, but in a quick to make, delicious quick bread! Soft, squidgy and packed with apples and spices, this is the perfect bread for Fall!
  • For the Streusel topping:
  • ¼ cup (20g) rolled oats
  • 2tbsp light brown sugar
  • ⅓ cup (46g) all purpose flour
  • ¼ stick (28g) unsalted butter, left out of the fridge for 15 minutes
  • For the Apple Pie Bread:
  • 2 and ½ cups (350g) all purpose flour
  • 2tsp baking powder
  • Pinch of salt
  • 1 and ½tsp ground cinnamon
  • ½tsp ground allspice
  • ½tsp ground cloves
  • ¼tsp ground nutmeg
  • ¼tsp cardamom, either ground or grind the pods yourself (optional)
  • 1 and ¼ cups (187g) apple of your choice, peeled, cored and cut into ¼ inch chunks (I used Granny Smith
  • 1 and ½ sticks (170g) unsalted butter, at room temperature
  • ¾ cup (150g) light brown sugar
  • ¼ cup (50g) caster/superfine sugar
  • 2 large eggs
  • ½tsp vanilla extract
  • ¾ cup (180ml) milk
  1. Preheat the oven to 325F/160C and grease and line a 2lb loaf tin. I used Wilton Bake Easy and grease proof paper.
  2. Make the streusel topping first: Place oats, sugar, flour and butter into a medium sized bowl and rub between your fingers until you have a coarse breadcrumb texture. Some larger and smaller lumps are fine! In fact that's best, as it adds more texture! Leave to one side.
  3. Place flour, baking powder, salt, spices and chunks of apple into a large bowl and stir briefly to coat all of the apple chunks in flour. Leave to one side.
  4. Place butter and sugars into a large bowl, or the bowl of your stand mixer and beat until light and fluffy, 2-3 minutes on medium-high speed.
  5. Add in the eggs and vanilla, scraping down sides as necessary, and mix on med-high speed until well incorporated and smooth.
  6. Tip in the apple and flour mix and mix on low until the mixture starts to come together; then add in the milk, before mixing again on low-medium speed until you have a smooth, well combined mixture.
  7. Tip the cake mixture into your prepared loaf tin and use the back of a spatula/wooden spoon to smooth the mixture into a level layer.
  8. Sprinkle the streusel all over the top of the cake mixture and lightly press the topping into the cake.
  9. Place in the oven for 75-90 minutes until risen and a skewer into the centre comes out clean. My bread took 90 minutes.
  10. Once baked, leave the bread to cool completely in the tin, before transferring onto a cutting board and slicing into 9-12 slices.
  11. Apple Pie Bread tastes better on the second day and will keep in an airtight container, at room temperature, for 4 days.