Monday, April 20, 2015

Apple Streusel Bread

Pin It
Imagine this:

You finish whipping up a batch of amazing Apple Streusel Bread and it's baking away in the oven. Your house smells of cinnamon and vanilla and baked goods. The timer goes off, so you rush to the oven. So does your 18-month-old, because he needs to know everything that's going on in close proximity.

You slip on your oven gloves and go to take the bread out of the oven, but out of the corner of your eye you see your toddler make a quick move and you aren't sure if he's heading for the oven. So you jolt to the side to stop him, and in the process?

Your amazing Apple Streusel Bread is face down, crumbs all over, and ruined. But your toddler is safe! Yay mom! (You later discover he was just going to get his spoon.)

Oh, but your bread didn't land on the floor! It landed on the oven door. And in the oven. The 350 degree oven you just took it out of. So it starts to burn. Now your cinnamon and vanilla and baked goods smelling house smells like poop.


But who could be upset with this sweet face?
For SRC this month I was determined to make this bread from Julie at The Texan New Yorker (and actually eat it) so I made it again. Luckily it's very easy to prepare and I had extra apples on hand since Bradley is obsessed with apples these days. I'm so happy I was able to eat the second loaf! The Apple bread is so moist, but the streusel topping is where it's at. I'm so glad I was assigned Julie's blog this month because this bread is outstanding. Enjoy!

Printable Recipe

Makes 2 loaves

  • 4 cups peeled and chopped apples (4 medium to large apples) 
  • 4 large eggs, beaten 
  • 1 cup canola oil 
  • 2 tsp. vanilla 
  • 2 tsp. baking soda 
  • 2 tsp. salt 
  • 2 tsp. cinnamon 
  • 3 cups all-purpose flour 
  • 2 cups granulated sugar
  • 3/4 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 2 tsp. cinnamon
  • 1/2 cup butter, at room temperature
Preheat oven to 350 degrees F. Grease 2 standard loaf pans and set aside.

For the bread: In a large bowl, beat the eggs with an electric mixer until fluffy. Add the oil and beat until combined. Add the vanilla, baking soda, salt and cinnamon. Beat until thoroughly mixed. Next, add the flour and sugar and mix on low just to blend.

Turn the mixer to high and beat until mixture is smooth. The batter will be very thick. Gently fold in the chopped apples. Divide the mixture between the two loaf pans.

For the topping: Combine the flour, sugar and cinnamon in a small bowl. Cut the butter into the mixture with a fork (or your fingertips) until all ingredients are moist and crumbly. Sprinkle the topping equally over the two loaf pans and lightly press into the batter.

Bake for 1 hour, or until a toothpick inserted in the center comes out clean. Let cool for 5 minutes before removing from the pan to cool completely.

Source: The Texan New Yorker


  1. Love this bread! Especially with that streusel topping, so good!!

  2. Ah the adventures of cooking with toddlers in the house. I have so been there! At least you had ingredients to re-make!

  3. Oh the joys of baking with little ones around. We have a rule that everyone has to freeze when I open the oven door and can't move until it closes again. Your bread looks so good and I know my kids would devour it! Happy SRC day!

  4. This is almost the same recipe I use, so I know you enjoyed it, because it is delicious. Glad your little one didn't get hurt. Happy reveal day!

  5. So sorry for your cooking mishap, but I'm glad your son wasn't hurt. Great recipe added to your collection of great recipes (I had your blog this month and love exploring your collection). Great SRC post.


Please leave me some love! Thanks for stopping by :)