Apple Spice Bread
Moist and dense apple bread, filled with warm spices and topped with a buttery pecan streusel.
Servings 10
Calories 356kcal
Ingredients
Streusel topping:
- ¼ cup brown sugar packed
- ¼ teaspoon ground cinnamon or apple pie spice
- ¼ cup all purpose flour
- ¼ cup finely chopped pecans
- pinch of salt
- 3 tablespoons unsalted butter, melted
Bread:
- 2 cups all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 teaspoons ground cinnamon or apple pie spice
- ⅓ cup vegetable or canola oil
- 1 cup light brown sugar packed
- ½ cup unsweetened applesauce
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 cups peeled grated apple (about 2 medium apples) - see note
Icing (optional):
- ½ cup powdered sugar
- 2 teaspoons half and half or cream
- drop vanilla extract
Instructions
For the topping:
- Combine brown sugar, cinnamon, flour, pecans and salt. Add melted butter and stir until combined. Place the topping in the refrigerator while you prepare the bread.
For the bread:
- Preheat oven to 350°F. Grease a 10x5 loaf pan.
- In a medium bowl, combine flour, baking powder, salt, and cinnamon. Set aside.
- In a large bowl, whisk oil, brown sugar, applesauce, eggs and vanilla until well combined. Add the flour to the wet ingredients, and stir with a wooden spoon or rubber spatula until the flour is almost completely mixed in. Stir in the grated apples until fully combined, being careful not to overmix. Pour the batter into the prepared loaf pan. Sprinkle the streusel topping over the top.
- Bake for 50-60 minutes, until a toothpick inserted into the center comes out clean (mine was done right around 53 minutes).
- Cool pan on a wire rack for 15 minutes, then carefully remove the bread from the pan and place on a wire rack to cool completely.
Icing:
- Whisk all ingredients until well combined. If necessary, add more powdered sugar to thicken or more cream to thin. Drizzle over the bread.
Notes
You can make this recipe with sweet or tart apples. My favorites are Honeycrisp or Pink Lady.
I grate the apples on the medium holes of a box grater.
If your apples are super juicy, you can pat they dry with a paper towel, don't squeeze them, just remove the excess liquid.
This bread should cool completely before you cut it. Note: It cuts even cleaner the day after it was baked.
Recipe adapted from Better Homes & Gardens
Nutrition
Calories: 356kcal | Carbohydrates: 54g | Protein: 5g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 51mg | Sodium: 142mg | Potassium: 207mg | Fiber: 2g | Sugar: 31g | Vitamin A: 180IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 2mg