Apple Crumble Bread

12 Servings
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes

Apple Crumble Bread is an easy, moist, quick bread made with warm spices, vanilla extract, brown sugar, apple slices, and an easy crumble topping.

A warm slice of this delicious quick bread with slathered butter on top will make the perfect Breakfast Recipe for Autumn. The cinnamon, nutmeg, and apple combo are sure to put you in a festive spirit. In fact, if you love Homemade Apple Pie, this is the yummy bread version with the same warm spices for flavoring. 

Apple Pie Bread slices in stack


This delicious bread recipe with chopped apples is a go-to holiday treat and breakfast in our house. The sweet flavors of brown sugar, and vanilla pair perfectly with the tart apples, seasonal spices, and cinnamon sugar crispy crumb topping.

It’s like your favorite Apple Muffins, kicked up a notch!

Baked Goods like these are great because they’re so versatile. They make the perfect breakfast, afternoon snack, or dessert. For a sweeter dessert dish top the bread off with Vanilla Ice Cream and Whipped Cream. 

top-down view of Apple Pie Bread slices in stack

Crumb Topping with or without oats?

We used no oats in this recipe because a different version of this base apple bread was made with oats to make our Apple Crisp Bread. This bread is a FAN FAVORITE, so if you’re looking for a version with oats, check that recipe out!

The basic ingredients for Apple Crumble Bread are probably all things you already have in the pantry. So, as long as you have apples, this should be an easy baked treat to toss together with familiar baking ingredients.

The recipe is a simple matter of combining the bread dough, topping with the cinnamon crumble, and letting the bread bake. The total time is just over an hour and most of that is done by the oven. You can have the batter ready in a few minutes, then just go about your day until the oven goes off. Then you can enjoy the rich, moist flavorful Apple Crumble Bread. 



  • Prep time: Start by preheating the oven and prepping the loaf pan. Spray the baking dish with non-stick baking spray, or use parchment paper. Then dice the apples.
  • Batter: Melt the butter in a small bowl in the microwave. Then add the buttermilk, brown sugar, egg, softened butter, and vanilla extract to a stand mixer or mixing bowl. If you’re using a mixing bowl, use a hand mixer to combine them. Mix the wet ingredients at the lowest speed until smooth. Sift together the flour baking soda and warm spices. Then combine them slowly with the bread batter. Fold in the chopped apples for a nicely combined apple mixture. 
  • Crumble Topping: Mash the brown sugar, flour, cinnamon, and cold butter together with a fork or pastry cutter until in rough crumbs. 
  • Baking Time: Use a rubber spatula to transfer the Apple Bread Dough to the prepared loaf pan, then top with crumble topping. Bake for 55-60 minutes, until golden brown. You can insert a toothpick in the center of the loaf to make sure it’s done. Let the loaf cool on a wire rack until you’re ready to slice and serve. 

Apple Pie Bread batter and topping in baking pan before baking


  • Flour: If you want to make whole wheat or whole grain bread you can replace the all-purpose flour in the recipe. You could also do a flour mixture that combines whole wheat and white flour. 
  • Apples: The flavor of the bread will change slightly depending on what apple variety you use. Granny Smith, Honeycrisp, or Golden Delicious would all taste great. 
  • Sweetener: Instead of the light brown sugar in the recipe you could use granulated sugar, honey, or maple syrup. You can also do half brown and half white sugar.
  • Oil: To replace the melted butter in the recipe use vegetable oil, coconut oil, or avocado. 
  • Add-ins: For some delicious mix-ins try folding in chopped walnuts, almonds, or pecans for crunch. You could also add some different fruit like strawberries, raspberries, and cranberries. For citrus flavor add orange zest or lemon juice. 



  • Serve: Delicious Apple Crumble Bread will keep well at room temperature for 2-3 days. Once the bread has cooled you can wrap it in plastic wrap or put it in an airtight container to keep it fresh. 
  • Store: You can also keep the bread in an airtight container in the fridge for up to 1 week. 
  • Freeze: To keep the Apple Crumble Bread for up to 3 months wrap it tightly in aluminum foil or put it in a freezer bag. 

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Apple Crumble Bread

Apple Crumble Bread is an easy, moist, quick bread made with warm spices, vanilla extract, brown sugar, apple slices, and an easy crumble topping.
Yield 12 Servings
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Course Bread
Cuisine American
Author Sabrina Snyder


  • 1 cup buttermilk
  • 1 1/2 cups brown sugar , packed
  • 1 large egg
  • 1/2 cup unsalted butter , melted
  • 2 teaspoons vanilla extract
  • 2 1/2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 2 baking apples , diced (about 2 cups)

Crumble Topping:

  • 1/3 cup brown sugar , packed
  • 1/4 cup flour
  • 1 teaspoons ground cinnamon
  • 2 tablespoons unsalted butter , softened


  • Preheat the oven to 325 degrees and spray an 8x4 loaf pan with baking spray.
  • To your stand mixer (or a large bowl with a hand mixer) add the buttermilk, brown sugar, egg, melted butter, and vanilla extract.
  • Mix on the lowest speed setting until smooth, about 30 seconds.
  • Sift together flour, baking soda, salt, cinnamon, and nutmeg and add it to the wet ingredients until just combined on the lowest speed setting.
  • Fold in the apples, then pour batter into loaf pan.
  • To make the crumble, in a medium bowl with a fork, mash together the brown sugar, flour, cinnamon, and butter in the topping mixture, then sprinkle it over the batter.
  • Bake for 55-60 minutes.


Calories: 338kcal | Carbohydrates: 56g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 43mg | Sodium: 226mg | Potassium: 105mg | Fiber: 1g | Sugar: 34g | Vitamin A: 350IU | Calcium: 61mg | Iron: 2mg

Apple Crumble Bread collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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  1. Hello, just to let you know this crumb recipe does not work. It has more sugar than butter and flour and therefore just melts in the oven into a sweet syrup. I followed the metric instructions. I recommend you update this! thank you so much