This Dutch Apple Bread exudes Autumn. I associate it with crisp cool air, juicy green apples and warm spices like cinnamon and ginger. If a recipe could give you a big comforting hug, this would be the one.
It’s a three step process, yet even so, it remains incredibly easy to make.
- The actual bread has a moist and buttery crumb, so really it’s more like a cake. Subtly sweet with a hint of spice and incredibly soft. It’s so plush that when slicing into it, it almost collapses under the weight of the knife. And the apples are incredible in it. While green apples are best in this recipe (in terms of adding a bit of fresh tanginess to the bread), any apple will do.
- The streusel topping is arguably the best part of this bake. My husband, Fabien often cuts a slice for himself, only to find that crunchy streusel top is missing because I’ve steadily peeled it off bit by bit every time I pass it in the kitchen. How can you blame me? The combination of cinnamon, butter, and brown sugar, makes it addictive. There is a generous amount of streusel so you get enough in every bite (unless of course you have people in your household that peel it off as they walk by too). If you love streusel too, check out this Blueberry Coffee Cake. And if you don’t like streusel to overpower the bake, try these Cinnamon Muffins.
- A vanilla glaze gets drizzled over the streusel topping at the end, making it nearly impossible not to pick at. The photo doesn’t do the glaze topping justice. You’re supposed to wait until the cake is cool to add the glaze, but the aroma in the house made it impossible to wait, so I drizzled the glaze on prematurely. It resulted in a melted buttery glaze that seeped into the streusel (…possibly even more delicious?!).
Whether you’re baking for others or baking for yourself…baking to use up apples or baking to satisfy a craving…this is a recipe that will bring comfort and satisfaction. I can guarantee it.
Also, if you want to see why this is Dutch — check out it’s cake cousin, Dutch Apple Cake.
Dutch Apple Bread
This Dutch Apple Bread is absolutely mouth-watering. The bread is soft and buttery and it gets topped with a cinnamon crunch streusel and then drizzled with a rich vanilla butter glaze. It's perfect with a cup of coffee for breakfast or a cup of tea in the afternoon. Despite its complex flavors and layers, its an easy recipe to put together.
- 1/2 cup Butter, softened
- 3/4 cup Sugar
- 2 Eggs
- 1/2 cup Milk (any kind; whole milk is best though)
- 1 tsp. Vanilla
- 2 cups Flour
- 1/2 tsp. Salt
- 1 tsp. Ground cinnamon
- 1/4 tsp. Ground ginger (optional)
- 1 tsp. Baking powder
- 1 1/2 cups Apples, peeled & diced (Green apples are best)
- 1/2 cup Walnuts, roughly chopped (pecans work well too)
- 5 tbsp. Butter, cold
- 1/3 cup Flour
- 2 tbsp. Sugar
- 2 tbsp. Brown Sugar
- 2 tsp. Ground cinnamon
- Pinch Ground ginger (optional)
- 1 tbsp. Butter, melted
- 1/2 cup Powdered sugar
- 1 tbsp. Milk
- 1/4 tsp. Vanilla
Preheat the oven to 350F degrees. Grease a 9×5-in. loaf pan.
Begin by making the bread. In a large bowl, cream butter and sugar together for about 2 minutes. Mix the eggs in, one at a time. Mix in the vanilla and milk.
In a separate bowl, combine flour, salt, spices, and baking powder.
Turn the mixer to low speed and gradually add the dry ingredients to the wet ingredients.
Fold in apples and nuts with a spatula or wooden spoon. Transfer mixture to the prepared pan.
For topping, combine all ingredients in a small bowl with a fork until crumbly. Sprinkle evenly over the batter in the pan.
Bake for 55-60 minutes, or until a toothpick inserted in center comes out clean. Start checking at 50 minutes.
Allow to cool on a wire rack while you make the vanilla glaze.
Make vanilla glaze by combining ingredients and stirring until smooth.
Remove bread from pan and drizzle with vanilla glaze. Slice and serve.
Recipe adapted from Butter with a Side of Bread.