Easy Dutch Apple Bread Recipes

This loaf is everything I want on a sleepy Sunday: tender, cinnamon-spiked bread jam-packed with apple chunks and topped with a crunchy streusel that fights for attention with the soft crumb. It’s not fussy — you don’t need a stand mixer or special pans — but it looks like you spent heart and soul on it. Perfect for breakfast, mid-afternoon dipping into coffee, or bringing to a neighbor when you forgot it was their birthday until the last minute.

My little crew absolutely loses it for this. My husband will hover in the kitchen, suspiciously “just checking” the timer as soon as the smell hits, and the kids have turned it into a currency: one slice for a completed chore, two for getting dressed without bribery. It became a Saturday staple after one disastrous attempt with frozen apples (lesson learned: thaw and drain!), and now I keep the basic dry mix in a jar in the pantry so I can throw it together on chaos mornings.

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I always underestimate how loud the oven timer is — once, I opened the door two minutes too early because I thought it was done and collapsed the crumb. Another time I chopped apples too finely and ended up with a bread that was oddly more like apple puree in cake clothing; now I slice chunkier on purpose. Quick tip: make the streusel in a food processor if you want a fast, evenly crumbly topping, but if you’re in a cozy, hands-on mood, squishing butter into flour with your fingers is therapeutic and messy in a good way.

Shopping Tips

– Baking Basics: Use unbleached all-purpose flour and check your baking powder/soda dates — stale leaveners = sad, dense loaf.
– Fruit: Pick crisp-tart apples like Granny Smith, Honeycrisp, or Braeburn for structure; avoid soft, mealy apples.
– Fats & Oils: Unsalted butter gives the best flavor; if you use salted butter, skip adding extra salt elsewhere.
– Sweeteners: Brown sugar in the streusel adds depth, while granulated sugar in the batter keeps the texture light.
– Flavor Boosts: Real vanilla and a bit of lemon zest lift the apple flavor — tiny things that make a big difference.

Prep Ahead Ideas

– Chop apples and toss with a squeeze of lemon and a little sugar the night before; store in an airtight container in the fridge so they don’t brown.
– Make the streusel ahead and keep it in the fridge or freezer in a sealed bag; it holds up well and makes assembly lightning-fast.
– Mix dry ingredients together and store in a jar so in the morning you only measure wet ingredients and fold everything together.

✔Time-Saving Tricks

– Use a food processor for quick streusel and evenly chopped butter-and-flour bits.
– Grate one apple instead of slicing if you want the apple to disappear into the batter for extra moisture and flavor.
– If short on time, make mini loaves or muffins — same batter, shorter bake time.

✔Common Mistakes

– Overmixing: I used to stir until my arm hurt; that creates a tough loaf. Fold just until the dry streaks disappear.
– Too-wet batter: If apples are watery, drain them or pat dry — otherwise the center can stay gummy.
– Underbaking: If the center is wobbly, tent with foil and give it more time; a skewer should come out with a few moist crumbs, not raw batter.
– Streusel sinking: If streusel is too heavy or the batter too thin, chill the streusel first or use less on top.

What to Serve It With

– Coffee or a big mug of black tea — obvious but true.
– A smear of salted butter or cream cheese for breakfast-level decadence.
– Greek yogurt and a drizzle of honey if you want something lighter.
– Toasted pecans or a side salad for a casual brunch spread.

✔Tips & Mistakes

– Use room-temperature eggs and dairy so the batter comes together faster.
– Don’t skimp on cinnamon in the streusel; it’s the little personality boost.
– If your loaf browns too quickly, lower the oven by 25°F and bake longer.
– One time I forgot the baking soda — still edible, just flatter and sad. Double-check the bowl before pouring.

✔Storage Tips

Wrap cooled slices tightly in plastic or store in an airtight container at room temperature for 2–3 days. Refrigerate if your kitchen is warm — it’ll last about a week. Freezes beautifully: wrap individual slices in foil and toss in a freezer bag. Eating it cold is totally fine (I have eaten cold slices straight from the fridge and regret nothing), but a quick zap in the microwave or a few minutes in a toaster oven brings it back to life like magic.

✔Variations and Substitutions

– Pear swap: Use pears in the same amounts for a softer, more floral loaf.
– Nuts: Stir in toasted walnuts or pecans for crunch in the batter or streusel.
– Gluten-free: Use a 1:1 gluten-free flour blend and don’t overmix.
– Dairy-free: Replace butter with coconut oil or a firm plant-based spread; use a flax egg if you’re replacing eggs.
– Sweetener swaps: Honey or maple syrup works, but expect a denser crumb and adjust liquid slightly.

Frequently Asked Questions

Easy Dutch Apple Bread Recipes

This cozy Dutch apple bread is packed with cinnamon-kissed apples, a crunchy streusel top, and a simple vanilla glaze. Perfect warm with coffee or for an easy dessert.

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Prep Time: 20 minutes minutes

Cook Time: 55 minutes minutes

Total Time: 1 hour hour 15 minutes minutes

Servings: 10

Ingredients

 

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Main Ingredients

• ▢ 2 cup all-purpose flour for the batter
• ▢ 2 tsp baking powder for the batter
• ▢ 0.5 tsp baking soda for the batter
• ▢ 0.5 tsp fine salt for the batter
• ▢ 1.5 tsp ground cinnamon for the batter
• ▢ 0.25 tsp ground nutmeg for the batter
• ▢ 0.75 cup granulated sugar for the batter
• ▢ 0.25 cup light brown sugar, packed for the batter
• ▢ 3.5 fl oz beaten eggs about 2 large eggs
• ▢ 0.5 cup vegetable oil or other neutral oil
• ▢ 0.5 cup milk whole or 2%
• ▢ 2 tsp vanilla extract for the batter
• ▢ 2 cup peeled apples, diced tart-sweet apples work best
• ▢ 0.5 cup all-purpose flour for streusel
• ▢ 0.33 cup light brown sugar, packed for streusel
• ▢ 0.25 cup granulated sugar for streusel
• ▢ 1.5 tsp ground cinnamon for streusel
• ▢ 0.25 cup cold unsalted butter, cubed for streusel
• ▢ 0.5 cup powdered sugar for glaze
• ▢ 1.5 tbsp milk for glaze, plus more to thin
• ▢ 0.25 tsp vanilla extract for glaze

Instructions

Preparation Steps

• Heat oven to 350°F. Grease a 9×5-inch loaf pan and line with a parchment sling.
• Make streusel: Stir flour, brown sugar, granulated sugar, and cinnamon. Cut in cold butter until clumpy. Chill.
• Whisk dry batter ingredients: flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl.
• Whisk wet batter ingredients: granulated sugar, brown sugar, eggs, oil, milk, and vanilla until smooth.
• Combine wet into dry. Stir gently just until no dry streaks remain; do not overmix.
• Fold in the diced apples until evenly distributed through the batter.
• Spread half the batter in the pan. Sprinkle on half the streusel. Add remaining batter, then the rest of the streusel.
• Bake 50–58 minutes, until a toothpick in the center comes out clean. Tent with foil if browning quickly.
• Cool in the pan 15 minutes, then lift out to a rack and cool until just warm.
• Whisk glaze ingredients to a drizzle. Adjust milk as needed. Drizzle over cooled bread and slice.

Notes

Try swapping in half pears for the apples, or add a handful of chopped toasted walnuts to the streusel. Store covered at room temperature up to 2 days, or wrap and freeze slices for 2 months. Warm briefly before serving for the best texture.

This recipe is an original creation inspired by classic Easy Dutch Apple Bread Recipes flavors. All ingredient ratios and instructions are independently developed.