Easy Dutch Apple Bread is the perfect apple bread that can be served for dessert or as a snack. A delicious combination of cinnamon and apples makes this an easy quick bread for Fall.
If someone asked me to pick a favourite spice for cooking without a doubt I would pick oregano, now if you asked me the same question about baking no problem on that one either, I choose cinnamon.
And nothing better than cinnamon in a sweet bread unless you are adding apples.
This Dutch Apple Bread was first made too many years ago to count by my sister, who passed away suddenly ten years ago.
I remember she made it the first time at Christmas, and I loved it at first bite. It became along with my Mom’s so delicious Christmas cookies a Christmas tradition.
I think I ate that Apple Loaf before during and after Christmas dinner and all day long.
This is the perfect quick bread to share with friends and family. A fast and easy loaf to make and take for a dinner at friends. A moist and soft loaf with just the right balance of cinnamon and apple.
Ingredients
- Softened butter
- Sugar
- Egg – room temperature
- Flour
- Salt
- Baking soda
- Cinnamon
- Apple – Chopped
- Milk – room temperature, whole milk
How to Make Apple Bread
Cream the butter in a bowl and then add the sugar and cream them together. Add the egg and beat the mixture for approximately one minute.
In a separate bowl, whisk the flour, salt, soda, and cinnamon and then fold in the diced apple until combined.
Add the flour mixture in batches to the butter mixture alternating it with the milk. Do this in three parts, ending with the milk. Mix batter just until combined.
Spoon the batter into the prepared loaf pan, top with either the cinnamon sugar topping or crumb topping and bake for approximately 55 minutes at 350°F.
What are the best apples for baking?
You are going to want an apple that doesn’t become mushy while baking, these are the perfect choice. Northern Spy, Jonagold, Pink Lady, Gala, Granny Smith, Honey Crisp, and Golden Delicious apples. I usually reach for Gala apples.
Recipe Tips
My sister used to make this loaf with sweetened condensed milk. You can do this, too, just use it in place of the whole milk, because condensed milk is sweetened you might want to add a bit less sugar.
Take care not to overmix the batter. Adding the ingredients in batches and mixing until just combined will ensure your apple loaf is soft and tender.
This bread is perfect with a cup of coffee for breakfast. You could even do what I do and make a couple and freeze one for later. Wrap the loaf tightly and it will keep in the freezer for two months.
You can keep it tightly wrapped and it will keep well at room temperature for a few days. You can also keep it in the refrigerator.
This, like my other sweet bread recipes, is a loaf I can easily eat all by myself. Whether you make this bread for yourself or decide to share, I do hope you enjoy this Dutch Apple Loaf. Happy Baking!
More Apple Recipes to enjoy
Dutch Apple Bread
Ingredients
- 1/2 cup butter* (soft)
- 1 cup sugar
- 1 large egg (room temperature)
- 2 cups flour
- 1 pinch salt
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1 large apple peeled and chopped (small to medium size)
- 1/2 cup whole milk (room temperature)
*If using unsalted butter then add ¼ teaspoon of salt.
CINNAMON SUGAR TOPPING
- ¼ cup granulated sugar
- 2-3 teaspoons ground cinnamon
CINNAMON CRUMBLE TOPPING
- ½ cup all purpose flour
- 2 tablespoons granulated sugar
- 2 tablespoons brown sugar (lightly packed)
- ½ teaspoon ground cinnamon
- ¼ cup butter (softened)*
*If too dry add 1-2 tablespoons more of softened butter.
Instructions
- Pre-heat oven to 350F (180C). Grease and flour a 9×5 inch (23x12cm) loaf pan.
- In a medium bowl cream butter, add sugar and cream well, then add the egg, beat for approximately 1 minute.
- In a medium bowl add flour, salt, soda and cinnamon, whisk to combine, then fold in the diced apple until combined.
- With a wooden spoon add the flour mixture, alternately with the milk (in 3 parts, ending with the milk) to the creamed mixture. Mix just until combined. Batter will be lumpy. Spoon into the prepared loaf pan, top with either the cinnamon topping or crumb topping and bake approximately 55 minutes.
FOR THE CINNAMON TOPPING
- In a small bowl mix well the sugar and cinnamon.
FOR THE CRUMB TOPPING
- In a medium bowl mix until well combined the flour, sugars (if you prefer you can use 4 tablespoons of granulated sugar) and cinnamon. Add the butter and with a fork mix until coarse crumbs appear.
Notes
Nutrition
Today is also Taste Creations Week! Please check out these other delicious Bread Recipes from my Food Blogger Friends.
- Terri from Our Good Life – Lemon Quick Bread
- Nikki from Tikkido – Gingerbread Loaf Recipe
- Lauren from Mom Home Guide – Skillet Corn Bread
Steve says
10 x 5 inch loaf pan is not a standard size, or at least a typical size. Will this all fit into a 9 x 5 inch loaf pan?
Rosemary says
Hi Steve, yes I think the Italian loaf pans are a bit bigger, and yes 9×5 will work. Let me know how it turns out.
Steve says
It turned out very well. People loved it. Next time, I think I will add a bit more apple (I tend to use smaller apples.) It is a refreshing change, because so many other recipes call for 3 or 4 apples or for the same size pan. It is just too much.
Rosemary says
Thanks Steve, glad you enjoyed it.
Dawn says
I made this yesterday and I did add some chopped walnuts, a little ginger, and nutmeg as well. It was wonderful! Thank you so much for sharing.
Rosemary says
Hi Dawn, thanks so much, so glad you enjoyed it. And what a great idea with the additions. Have a great week.
Cheyenne says
Not sure if you will see this, but hopefully you will 🙂
This looks amazing. I was wondering if this recipe would work well as muffins? I’d like to have it in an easy to grab to go form.
Rosemary says
Hi Cheyenne, I think it would work, give it a try and let me know. Have a wonderful Sunday.
Cheyenne says
I just realized I never gave my feedback on this recipe after making it a bunch! It worked great as muffins, cooking time had to be adjusted of course. To make sure the tops rise, I baked them for 6 minutes at 400 degrees F, then turned the heat down to 350 and let them cook for another 20 minutes. Worked perfectly and they were absolutely delicious.
I also sprinkled some brown sugar and cinnamon sugar on top before baking them so they would have that slight crunch on top that muffins often do.
It is a big hit in my house and everyone loves them for breakfast. And they go great with coffee which is always a bonus in my book 🙂 Thanks for sharing this great recipe.
Rosemary says
Hi Cheyenne thanks and muffins sound like a great idea. Good job. 🙂
Stephanie says
Yum! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!
Lindy cellucci says
I took this one to Thanksgiving as an alternative to apple pie-Yum!
Rose says
Hi Lindy, glad you liked it. Thank you.
Michelle - The Happiness Blogger says
Thanks for linking up to the Blogger Brags Pinterest Party! Your post has been pinned to the Bloggers Brags Pinterest Board 🙂
Rose says
Hi Michelle, thanks very much. Have a great weekend!