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Apple Crumble Bread

Stacked slices of apple crumble bread on parchment.
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5 from 7 reviews

This apple crumble bread is a moist, cinnamon-spiced quick bread made with brown butter, grated fresh apples, and a crisp crumble topping. It is an easy quick bread that keeps for up to a week.

Ingredients

Scale

For the bread batter:

  • 5.3 oz. (150 g) unsalted butter
  • 3/4 cup + 2 1/2 tablespoons (180 g) golden brown sugar
  • 2 large eggs, room temperature
  • 1 2/3 cup + 4 tablespoons (240 g) all-purpose flour
  • 2 teaspoons (10 g) baking powder
  • 1/2 teaspoon ground cinnamon
  • 1 pinch of ground nutmeg
  • 1 pinch of salt
  • 1 1/3 cup (285 g) grated unpeeled apples
  • 2 tablespoons (30 ml) maple syrup

For the crumble topping:

  • 5 tablespoons (40 g) all-purpose flour
  • 5 tablespoons (40 g) golden brown sugar
  • 1.4 oz. (40 g) salted butter chilled
  • 1.4 oz. (40 g) chopped toasted hazelnuts
  • 1/2 teaspoon ground cinnamon

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Instructions

  1. Start by preparing the streusel topping. In a medium bowl, mix brown sugar, flour, ground cinnamon, cold salted butter (cut into small pieces), and chopped toasted hazelnuts. Mix with your fingers to obtain the moist crumbs that resemble coarse wet sand. Reserve in the fridge.
  2. Next, make the brown butter. Place the unsalted butter in a small saucepan, and heat over medium heat for about 5 minutes. The melted butter will go through the foaming stage, then turn brown with little brown flecks and a nutty flavor. Pour brown butter (yes, with solids) into a small bowl to stop cooking. Let it cool to room temperature.
  3. Preheat oven to 300°F (150°C). Butter and flour a 9 x 5-inch loaf pan or 23 x 13 cm baking pan.
  4. To make the bread batter, pour brown butter into a large mixing bowl, add sugar, and beat with an electric mixer for 1 to 2 minutes. Next, add eggs one at a time, mixing after each addition. In a separate bowl, combine the all-purpose flour, baking powder, spices, and salt, then sift the dry ingredients. Add the flour mixture to the wet ingredients and gently mix with a rubber spatula. Grate the unpeeled apples (no need to wring them out) and add them to the batter. Mix to combine. Add maple syrup and gently mix. Pour batter into the prepared pan. Remove the crumble from the refrigerator and sprinkle it over the batter. Lightly press the crumb topping to adhere to the batter.
  5. Bake the bread for 80 to 90 minutes. Then, insert a toothpick in the center of the loaf: if it comes out clean, the bread is ready. Let the sweet bread rest in the pan for 30 minutes. Then remove it and let it cool on a wire rack. Dust the cooled loaf with a little icing (powdered) sugar, if desired.

Notes

  1. Spray your baking pan with nonstick cooking spray or use parchment paper (leave large edges of the paper on the sides of the mold) instead of buttering and flouring the tin.
  2. Use 5.3 oz. (150 g) of softened butter (unsalted) to make the bread batter if you want to skip the brown butter step. Whisk it with brown sugar for 5 minutes in this case.
  3. Use grated apples (as in the recipe), or replace half of the grated apples with apple pieces. Peel apples or don't peel; it is a personal preference.
  4. Don't overmix the bread batter: mix ingredients until just combined.
  5. Use a fork, two butter knives, or a pastry cutter to make the crumble topping.  
  6. Make crumbs bigger or smaller by squeezing the crumb topping mixture in your fingers or by rubbing and fluffing the streusel dough with your hands.

Nutrition

Find it online: https://www.bakinglikeachef.com/crumble-bread/