This Cinnamon Apple Bread is perfect for the Fall season. It is made healthier with whole wheat flour and topped with a delicious crumb topping. This recipe can be made with your favorite apple and is best enjoyed with your morning cup of coffee.
This recipe uses whole wheat flour and apples. Additionally you will need:
- Baking powder
- Vanilla extract
- Apple sauce- I used unsweetened, but if you would like to add more sweetness to the bread you can use sweetened apple sauce.
- Maple syrup
- Coconut oil- virgin unrefined or refined coconut oil should work. Avocado, olive or vegetable oil are good replacements.
- Milk- I used oat milk, but dairy or another non-dairy milk will all work in this apple loaf recipe.
- Apple- see below for the best type of apple to use.
For the crumble:
- Coconut or another mild-flavored oil
- Coconut or brown sugar
- Flour- the wheat flour used in the bread will work, but you can also use white flour for the crumb topping.
If you like baking with apples, you will love my Gluten-Free Apple Crisp with Cranberries.
Begin by preheating the oven to 350 degrees F and grease a loaf pan with cooking spray or line with parchment paper.
Combine all of the bread ingredients, aside from the apple in a large bowl and stir or whisk to combine. Peel and dice one small to medium-sized apple into bite-sized pieces, then fold into the batter.
Pour batter into the greased loaf pan, then make the crumb topping.
Combine the crumb topping ingredients in a small bowl and stir to combine. The mixture should be forming clumps and should also hold together when pinched.
Scatter topping over the top of the bread batter. Place loaf pan on center rack and bake for 45-50 minutes or until a toothpick comes out clean.
Let the loaf cool completely, remove from pan, slice into 8 equal-sized pieces and enjoy!
Best apples to use:
Ideally, you want to use firm and crisp apples in your baking. Try to avoid apples like Red Delicious as they are too soft. My favorite apples for baking are Honeycrisp, Granny Smith and Gala apples.
Make sure you have a good loaf pan for this recipe. I used an aluminum loaf tin that measures 9 ¼" x 8 ¼" x 2 ¾". Any loaf pan around 8 or 9 inches long will work for this recipe. Check out this loaf pan two-pack, which is a great deal.
Do not use a glass pan for this recipe, I tested it and it will not come out correctly. The loaf will be too gummy.
The crumb topping should form clumps and hold together when pinched between 2 fingers. If not, add more oil in 1 tablespoon increments until you reach the desired texture.
The apple bread will last for a few days on the counter in an airtight container, up to a week in the fridge or 1-2 months in the freezer!
You may also like:
If you make this recipe, comment below and let me know how you liked it! xo, Sarah
Apple Bread with Crumb Topping
- Preheat oven to 350 degrees F and grease loaf pan with cooking spray.
- Combine all apple bread ingredients, aside from the apple in a large bowl and stir or whisk to combine. Fold in the diced apple pieces.
- Pour batter into greased loaf pan.
- Combine crumb topping ingredients in small bowl and stir to combine. The mixture should be forming clumps and hold together when pinched.
- Scatter topping over the top of the apple bread batter. Bake for 45-50 minutes or until a toothpick comes out clean.
- Let cool completely, remove from pan, slice and enjoy!
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.