Cinnamon Apple Streusel Bread Recipe – Easy Homemade Fall Treat

Introduction

Let me set the scene: the aroma of warm cinnamon and sweet apples floating through the kitchen, mingling with hints of toasted brown sugar, while a freshly baked loaf cools on your countertop. The golden crust crackles just a little as you slice in, revealing tender, moist bread swirled with juicy bits of apple and crowned with a buttery streusel. Honestly, this Cinnamon Apple Streusel Bread with Vanilla Glaze is the kind of recipe that makes you want to wrap up in a cozy sweater and linger in the kitchen just a little longer.

The first time I made this bread, it was one of those gray, drizzly Saturdays—perfect for baking. I had a basket of apples from a neighbor’s tree and a craving for something sweet but homey. When I pulled the loaf from the oven, the whole house smelled like an autumn festival. I remember pausing, knife in hand, just to breathe it in. It was the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special.

This loaf reminds me of visits to my grandma’s farmhouse, when I was knee-high to a grasshopper. She’d make apple cake for Sunday dinners, and the cinnamon would cling to your clothes for hours. Now when I bake this bread, I feel like I’m bringing a slice of that nostalgia into my own home. My family can’t resist sneaking pieces off the rack—sometimes before it’s even cooled (and let’s face it, I do the same!).

It’s dangerously easy to make, perfect for potlucks, bake sales, or a sweet treat for your kids after school. Trust me, this Cinnamon Apple Streusel Bread has brightened up more than a few Pinterest boards and breakfast tables in our house. After testing it a dozen times (in the name of research, of course), it’s become a staple for family gatherings, gifting, and those random afternoons when you need a little comfort. If you’re craving something that feels like a warm hug, you’re going to want to bookmark this one.

Why You’ll Love This Recipe

I’ve baked a lot of apple breads over the years, but this Cinnamon Apple Streusel Bread really stands out. After countless trials (and a few kitchen mishaps), I’ve crafted a foolproof recipe that’s both easy and bursting with flavor. Whether you’re new to baking or a seasoned pro, you’ll find that this loaf is a real crowd-pleaser, every single time.

• Quick & Easy: Comes together in under 20 minutes of prep, so you can enjoy homemade goodness without spending all day in the kitchen. Perfect for those last-minute cravings or a spontaneous baking session.
• Simple Ingredients: No fancy grocery trips required—just basic pantry staples and a couple of fresh apples. Most folks already have everything they need.
• Perfect for Any Occasion: Whether it’s brunch, a cozy dinner, holiday mornings, or a school bake sale, this bread fits right in. It’s even lovely as a homemade gift.
• Crowd-Pleaser: Every slice gets rave reviews from kids, adults, and even picky eaters. The apple-cinnamon combo is universally loved.
• Unbelievably Delicious: The tender crumb, sweet-tart apples, and crunchy streusel topping create a texture and flavor combo that’s pure comfort food.

What really makes this Cinnamon Apple Streusel Bread different is the triple-layered approach: juicy apples inside, buttery cinnamon streusel on top, and a simple vanilla glaze that ties everything together. I use a blend of brown and white sugar for perfect moisture and flavor, plus a little trick—tossing the apples in cinnamon before adding them to the batter. It’s a small step, but it makes a big difference.

This isn’t just another apple bread. It’s the kind that makes you close your eyes after the first bite, savoring the warmth and sweetness. And you know what? It’s comfort food reimagined—healthier, faster, but with the same soul-soothing satisfaction. You’ll impress guests without stress, and even turn a simple afternoon snack into something memorable.

What Ingredients You Will Need

This Cinnamon Apple Streusel Bread relies on simple, wholesome ingredients to deliver bold flavor and a satisfying, tender crumb—without any fuss. Most are pantry staples, and a couple are easy to swap if needed. Here’s what you’ll need:

• For the Bread Batter:
  • All-purpose flour (240g / 2 cups)
  • Baking powder (8g / 2 teaspoons)
  • Baking soda (2g / ½ teaspoon)
  • Salt (2g / ½ teaspoon)
  • Ground cinnamon (4g / 2 teaspoons)
  • Granulated sugar (100g / ½ cup)
  • Light brown sugar (50g / ¼ cup, packed)
  • Unsalted butter (113g / ½ cup, melted and cooled)
  • Large eggs (2, room temperature)
  • Whole milk (120ml / ½ cup, room temperature; use dairy-free if needed)
  • Vanilla extract (5ml / 1 teaspoon)
  • Apples (2 medium, peeled, cored, and diced—about 1 ½ cups; Granny Smith or Honeycrisp are best for flavor and texture)
  • Optional: Lemon juice (10ml / 2 teaspoons, to toss with apples for extra brightness)
• For the Cinnamon Streusel Topping:
  • All-purpose flour (30g / ¼ cup)
  • Light brown sugar (50g / ¼ cup, packed)
  • Ground cinnamon (2g / 1 teaspoon)
  • Unsalted butter (28g / 2 tablespoons, cold and cubed)
  • Pinch of salt
• For the Vanilla Glaze:
  • Powdered sugar (60g / ½ cup)
  • Milk (15ml / 1 tablespoon)
  • Vanilla extract (2ml / ½ teaspoon)

Ingredient Tips: For apples, I personally love Granny Smith for their tanginess, but Honeycrisp or Fuji work well for a sweeter bite. If you’re gluten-free, swap in a 1:1 gluten-free flour blend. For dairy-free, use plant-based milk and vegan butter (Earth Balance is my go-to). Don’t stress about the glaze—it’s optional, but it does add a little magic. If you want extra crunch, toss in a handful of chopped walnuts or pecans to the streusel (my family can never agree, so I do half with, half without!).

Most of these ingredients are right in your pantry, and the apples can be swapped for pears in a pinch. If you’re baking in summer, try adding fresh berries instead of apples for a fun twist. Trust me, there’s plenty of room to make this recipe your own.

Equipment Needed

You don’t need fancy equipment to make this Cinnamon Apple Streusel Bread. Here’s what I use:

• 9×5-inch loaf pan (23x13cm; metal or glass—both work, though metal gives a slightly crisper crust)
• Mixing bowls (at least two: one for dry ingredients, one for wet)
• Whisk (for mixing dry ingredients and eggs)
• Spatula or wooden spoon (for folding batter—honestly, a trusty spatula is my favorite)
• Pastry cutter or fork (for blending streusel; if you don’t have a pastry cutter, two knives work)
• Measuring cups and spoons (US and metric)
• Cooling rack (helps keep the bottom from getting soggy)
• Small bowl (for glaze)

If you’re short on equipment, don’t worry. You can mix by hand—no stand mixer needed. For the loaf pan, parchment paper helps with easy removal (I’ve spent too many mornings prying bread from the pan!). If you use a silicone pan, just watch the baking time—it can take a few extra minutes. A budget-friendly whisk and spatula from the dollar store work just as well as fancy brands, in my experience. And if your cooling rack has seen better days, a clean oven rack can do in a pinch.

Tip: Rinse and dry your mixing bowls right after use to keep them lasting longer. Pastry cutters are great, but forks do the job just fine (plus, fewer gadgets to wash!).

Preparation Method

Let’s get baking! Here’s a step-by-step guide for making the best Cinnamon Apple Streusel Bread with Vanilla Glaze (yield: 1 loaf, 10 slices). Prep time is about 20 minutes, bake time is 55-65 minutes.

1. Preheat & Prep: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal.
2. Prepare Apples: Peel, core, and dice 2 medium apples (about 1½ cups). Toss the apple pieces with 2 teaspoons lemon juice and ½ teaspoon cinnamon. Set aside. This keeps them from browning and adds extra flavor.
3. Mix Dry Ingredients: In a large bowl, whisk together 2 cups (240g) all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, and 2 teaspoons cinnamon.
4. Mix Wet Ingredients: In another bowl, whisk 2 large eggs, ½ cup (113g) melted butter, ½ cup (120ml) milk, ½ cup (100g) granulated sugar, ¼ cup (50g) light brown sugar, and 1 teaspoon vanilla extract until smooth.
5. Combine Batter: Pour the wet ingredients into the dry ingredients. Gently fold with a spatula until just combined—don’t overmix! The batter will be thick.
6. Add Apples: Fold in the cinnamon-lemon apples. Make sure the apples are evenly distributed, but don’t stir too much or the bread will get dense.
7. Make Streusel: In a small bowl, combine ¼ cup (30g) flour, ¼ cup (50g) brown sugar, 1 teaspoon cinnamon, 2 tablespoons (28g) cold butter, and a pinch of salt. Cut the butter in with a pastry cutter or fork until the mix is crumbly. If it gets too soft, chill it for 5 minutes.
8. Fill Pan: Pour the bread batter into the prepared loaf pan and smooth the top. Sprinkle the streusel evenly over the batter—press lightly so it sticks.
9. Bake: Bake at 350°F (175°C) for 55-65 minutes, or until a toothpick inserted into the center comes out mostly clean (a few moist crumbs are okay, but no wet batter). If the top browns too quickly, tent loosely with foil at the 40-minute mark.
10. Cool: Let the bread cool in the pan for 10 minutes. Run a knife around the edges, then lift out using parchment. Cool completely on a rack (it will slice much cleaner if you wait—though I know, it’s hard!).
11. Make Glaze: In a small bowl, whisk ½ cup (60g) powdered sugar, 1 tablespoon (15ml) milk, and ½ teaspoon vanilla until smooth. Drizzle over cooled bread.
12. Slice & Serve: Slice with a serrated knife for neat pieces. Enjoy warm or at room temperature.

Troubleshooting Tips: If your bread sinks in the middle, it may be underbaked—check with a toothpick in several spots. Apples should be diced small enough to cook through. If the streusel melts into the bread, make sure your butter is cold before mixing. And don’t worry if the glaze is a little messy—rustic is beautiful!

Efficiency Tips: Prep your apples while the oven heats and make the streusel while the bread bakes. Clean as you go for a stress-free baking session. I always set my timer for 10 minutes before the suggested bake time to check for doneness.

Cooking Tips & Techniques

After a few flopped loaves (one overflowed, another was raw in the middle—classic rookie mistakes), I picked up some tricks for consistently amazing Cinnamon Apple Streusel Bread. Here’s what I’ve learned:

• Don’t Overmix: Mix just until the flour disappears. Overmixing leads to tough, dense bread, whereas gentle folding keeps it tender.
• Apple Prep: Small dice is key—big chunks won’t cook through and can cause sogginess. If you like softer apples, sauté them in a little butter for 3 minutes before adding to the batter.
• Streusel Technique: Use cold butter and work quickly. If the mix starts to melt, chill it for a few minutes before topping the loaf. I used to rush this and ended up with a flat, greasy topping.
• Oven Watch: Every oven runs a bit different. If your bread browns too fast, cover with foil. If it’s underbaked in the middle, lower the temp by 10°F and add 5-10 minutes.
• Glaze Success: Wait until the bread is fully cool before glazing or it’ll melt right off. For a thicker glaze, add more powdered sugar; for a thinner one, a splash more milk.
• Multitasking: While the bread bakes, clean up and prep your glaze. I like to set out serving plates and make coffee—it makes the wait feel shorter.

My biggest lesson? Patience pays off. Letting the bread cool fully gives you perfect slices and a flavor that really blooms. And don’t stress if the streusel looks rustic—it’s meant to be a little crumbly. Sometimes, imperfections make homemade bread even more inviting.

Variations & Adaptations

This Cinnamon Apple Streusel Bread is a flexible recipe—just how I like it. If you want to switch things up, here are some easy variations and adaptations:

• Gluten-Free: Use a 1:1 gluten-free baking flour in place of all-purpose. I’ve tried Bob’s Red Mill with great results. The texture stays moist and the streusel still gets crispy.
• Dairy-Free: Swap in your favorite plant-based milk and vegan butter. Almond milk or oat milk both work, and Earth Balance sticks are solid for baking.
• Nutty Twist: Add ½ cup (60g) chopped walnuts or pecans to the streusel or batter. I sometimes toast the nuts for a deeper flavor—my kids love the crunch!
• Berry Variation: Substitute half the apples with fresh or frozen berries (blueberries or raspberries are awesome in summer). The bread gets a tart-sweet kick and a beautiful color.
• Spice It Up: Try adding ¼ teaspoon ground nutmeg or cardamom to the batter for extra warmth. I did this once for a holiday brunch and it was a hit.
• Muffin Version: Divide batter into a standard muffin tin and bake at 350°F (175°C) for 22-25 minutes. Streusel on top, glaze drizzled after cooling—instant portable treats!
• Egg-Free: Use flax eggs (2 tablespoons ground flaxseed + 5 tablespoons water) for a vegan option. It’s a little denser, but still delicious.

Personally, I love the berry version in summer and the nutty twist for holiday brunches. Don’t be afraid to experiment—this recipe is forgiving and welcomes a little creativity. If you’re baking for allergies, double-check your substitutions and make sure to use certified gluten-free or nut-free ingredients as needed.

Serving & Storage Suggestions

This Cinnamon Apple Streusel Bread is best served slightly warm or at room temperature. Slice thick pieces and arrange on a pretty platter—honestly, the rustic glaze and crumbly streusel look beautiful just as they are.

Pairings: Serve with hot coffee, chai, or apple cider for a cozy treat. For brunch, pair with Greek yogurt and fresh fruit. At potlucks, it’s lovely alongside savory egg casseroles or a bowl of vanilla ice cream (my kids’ favorite dessert combo!).

Storage: Keep leftover bread in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days (bring to room temp before serving for best texture). Bread freezes well—wrap tightly in plastic, then foil, and freeze for up to 2 months. Thaw overnight in the fridge.

Reheating: Warm slices in the microwave for 10-15 seconds or in the oven at 300°F (150°C) for 7-8 minutes. The glaze may melt a bit, but the flavor actually deepens after a day or two.

Honestly, the bread is even better the next day—the apples release a little more juice, and the cinnamon seems to bloom. If you’re gifting, wrap in parchment and tie with twine for a homemade touch.

Nutritional Information & Benefits

Here’s an estimate for one slice (based on 10 slices per loaf):

• Calories: ~220
• Fat: 8g
• Carbohydrates: 35g
• Fiber: 2g
• Sugar: 18g
• Protein: 3g

Health Benefits: Apples add fiber, vitamin C, and natural sweetness. Cinnamon is known for its antioxidant properties and warming flavor. Using fresh fruit means fewer preservatives and more nutrients per bite.

This recipe can be adapted for gluten-free, dairy-free, or nut-free diets. Check ingredient labels for allergens—especially flour, butter, and glaze components. Personally, I love knowing I can make a sweet treat that fits my family’s dietary needs. It’s one of those recipes that feels indulgent but is built on wholesome ingredients.

Conclusion

If you’re searching for a fall treat that’s easy to make and absolutely irresistible, this Cinnamon Apple Streusel Bread is worth every bite. It’s cozy, fragrant, and loaded with comfort in every slice—plus, you can customize it to suit your tastes or dietary needs.

I love this bread because it’s simple enough for a weekday, but special enough for family gatherings. The cinnamon-apple aroma alone is enough to win anyone over, and the sweet vanilla glaze is just the icing on the loaf (literally!).

Give it a try, and let me know how you make it your own. Drop a comment, share your best baking tip, or tag me if you post your creation online. There’s nothing better than swapping recipes with fellow home bakers. Bookmark this one—you’ll want to bake it again and again!

Here’s to warm kitchens and even warmer memories!

Frequently Asked Questions

Can I use different apples for this Cinnamon Apple Streusel Bread?

Yes! Granny Smith, Honeycrisp, Fuji, or Gala all work well. Use what you have on hand—just pick apples that hold their shape during baking.

Can I make this bread gluten-free?

Absolutely. Substitute a 1:1 gluten-free baking flour for the all-purpose flour. The texture will be slightly different but still delicious.

How do I know when the bread is done baking?

Insert a toothpick into the center. If it comes out clean or with a few moist crumbs, it’s ready. If there’s wet batter, give it more time and check every 5 minutes.

Can I freeze Cinnamon Apple Streusel Bread?

Yes—wrap the cooled loaf tightly and freeze for up to 2 months. Thaw overnight in the fridge and reheat as desired.

What if I don’t have a loaf pan?

You can bake the batter in a muffin tin (makes about 12 muffins) or a square cake pan—just adjust the baking time (muffins: 22-25 minutes, cake: 35-40 minutes).

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