Dutch Apple Bread
Dutch Apple Bread is a quick bread loaded with diced apples and toasted walnuts, topped with a cinnamon-sugar streusel inspired by Pennsylvania Dutch baking. Finished with a simple vanilla glaze, it’s a cozy, no-fuss recipe perfect for afternoon coffee breaks, or sharing with friends and family.Use a firm, dry apple such as tart Granny Smith or sweet Honeycrisp in this recipe.
Equipment
- 9x5 inch loaf pan
Ingredients
Streusel topping
- 2 tablespoons granulated sugar
- 2 tablespoons light brown sugar
- 1 1/2 teaspoons ground cinnamon
- 5 tablespoons all-purpose flour
- 5 tablespoons unsalted butter cold
Bread batter
- 2 cups all-purpose flour
- 1/2 teaspoon fine grain salt
- 1 teaspoon baking powder
- 1 2/3 cups diced apples without peel
- 1/2 cup unsalted butter at room temperature
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts toasted
Milk glaze
- 1/2 cup powdered sugar
- 1 tablespoon melted unsalted butter
- 1 tablespoon whole milk
- 1/2 teaspoon vanilla extract
Instructions
Streusel topping
- In a medium mixing bowl, combine the first four ingredients (the dry ingredients). Whisk together until well combined.
- Add the cold butter and cut into the dry mixture using a pastry blender, a fork, or your fingertips. Blend until the butter is well dispersed and the mixture is crumbly with some larger pea-sized chunks of butter throughout. Cover and place in the refrigerator until ready to use.
Bread batter
- Preheat the oven to 350°F. Grease a 9x5-inch loaf pan and line with parchment paper (or coat pan with flour-based baking spray).
- In a large mixing bowl, combine the flour, salt, and baking powder. Whisk well to combine. Add the apples to the mixture and toss to coat. This will prevent them from sinking to the bottom of the pan during baking.
- In the bowl of an electric mixer, cream together the butter and sugar until fluffy. Add the eggs, milk and vanilla. Mix on medium speed until smooth and combined.
- Add the dry ingredients/apple mixture to the wet ingredients and mix on low speed until just combined. Fold in the walnuts with a rubber spatula.
- Pour the batter into the prepared pan. Remove the streusel topping from the refrigerator and spoon on top of the batter.
- Bake for 55 minutes, or until a toothpick tester inserted near the center comes out clean, or with a few moist crumbs clinging to it. Let cool in the pan 10 minutes, then remove to a wire rack.
Milk glaze
- Combine all the ingredients for the glaze in a medium mixing bowl. Whisk well until a lump-free, pourable glaze is achieved.
- Pour the glaze over the Dutch streusel topping. Allow the glaze to set completely, about 10 minutes, before slicing and serving.
Notes
Toasting Walnuts: To bring out their full flavor and crunch, toast your walnuts before folding them into the batter. Simply spread them in a single layer on a baking sheet and bake at 350°F for 5–8 minutes. Keep a close eye on them - if your oven has hot spots they can burn quickly. Cool before adding to the batter.
Freezing Instructions for Full Loaf: This Dutch Apple Bread freezes well as a whole loaf. Do not add the glaze before freezing. Wrap the cooled loaf tightly in plastic wrap, then place it in a freezer-safe bag or container for up to 2 months. When ready to enjoy, thaw the loaf at room temperature, then drizzle with the glaze.
Individual Slices: Slice the cooled loaf and wrap individual pieces tightly in plastic wrap, then place them in a freezer-safe bag or container for up to 2 months. To enjoy, thaw slices at room temperature or warm them briefly (unwrapped) in the microwave for a cozy, just-baked taste.
Tried this recipe?Let us know how it was!