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Apple Crumble Bread

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

All year round favorite, apple crumble bead is an easy moist quick bread made with ground cinnamon, brown sugar, maple syrup, and apples. It is topped off in the most delicious crumble topping.



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

*Don't you have the correct baking pan on hand right now? Try this simple Cake Pan Converter!

** If needed, please refer to Baking Conversion Charts.


  1. Start by preparing the streusel topping. To do this, mix in a medium bowl brown sugar, flour, ground cinnamon, salted butter (cold!) cut into small pieces, and chopped toasted hazelnuts. Mix with your fingers to obtain the moist crumbs that resembled coarse wet sand. Reserve in the fridge.

  2. Next, make the brown butter. Place the unsalted butter in a small saucepan, and heat it on medium heat for about 5 minutes. The melted butter will go through the foaming stage, then it will turn out to be brown with little brown flecks and 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 degrees F/150 degrees 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 in 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. Combine all-purpose flour, baking powder, spices, and salt in a separate bowl and sift dry ingredients. Add flour mixture to the principal preparation and gently mix with a rubber spatula. Grate the unpeeled apples (no need to wring them out) and add them to the batter. Mix just to combine. Add maple syrup and gently mix. Pour batter into the prepared pan. Take the crumble out of the refrigerator and sprinkle the streusel on top of 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 bit of icing (powdered) sugar if desired.


  1. Spray your baking pan with non-stick 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 omit the step of making brown butter. 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 pieces of apple. Peel apples or not peel; it is a personal preference.
  4. Don't over mix 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.





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