Introduction to Apple Cinnamon Crumb Bread

Apple cinnamon crumb bread is a simple loaf with a soft, lightly tangy crumb and plenty of diced apples throughout. A cinnamon-brown sugar topping turns golden in the oven and adds a crisp, buttery finish to every slice.

The batter comes together with a mixer and a bowl, and the loaf is ready for the oven in about 20 minutes. Serve it slightly warm for breakfast, pack it for a snack, or set it out with coffee on a cool fall morning.

Why You'll Love This Apple Cinnamon Crumb Bread

• The loaf uses everyday baking ingredients and does not require a complicated technique.
• Sour cream keeps the crumb tender while adding a gentle tang that balances the brown sugar.
• Diced apples bring moisture and a fresh apple flavor to every slice.
• The crumb topping gives the bread a crisp, cinnamon-scented finish.
• The recipe makes one generous loaf that is easy to serve, wrap, and freeze.

Ingredients for Apple Cinnamon Crumb Bread

• 2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 tsp ground cinnamon
• 1/2 cup (113g) butter, softened
• 3/4 cup (150g) brown sugar
• 2 large eggs
• 3/4 cup (180g) sour cream
• 1 tsp vanilla extract
• 1 1/2 cups (180g) apples (peeled & diced)
• 1/2 cup (60g) flour
• 1/3 cup (65g) brown sugar
• 1 tsp cinnamon
• 1/4 cup (60g) cold butter

Choose firm, crisp apples that hold their shape during baking, such as Honeycrisp, Granny Smith, Pink Lady, or Braeburn. Peel and dice them into pieces no larger than 1/2 inch so they soften evenly without making the center soggy. Measure the flour by spooning it into a dry measuring cup and leveling it off.

How to Make Apple Cinnamon Crumb Bread

Step 1: Heat the Oven and Prepare the Pan

Heat the oven to 350°F. Grease a 9-by-5-inch loaf pan, then line it with parchment paper so the paper hangs over two long sides. The parchment makes it easier to lift the finished loaf from the pan. If your pan is smaller than 9 by 5 inches, the batter may rise too close to the rim, so use a standard loaf pan when possible.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together 2 cups all-purpose flour, 1 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, and 1 1/2 tsp ground cinnamon. Whisking distributes the leaveners and cinnamon evenly, which helps the bread bake with a consistent texture and flavor.

Step 3: Cream the Butter and Sugar

In a large bowl, beat 1/2 cup (113g) butter, softened, with 3/4 cup (150g) brown sugar until the mixture looks creamy and lighter in texture, about 2 to 3 minutes. Beat in the 2 large eggs one at a time, scraping the bowl after each addition. Mix in 3/4 cup (180g) sour cream and 1 tsp vanilla extract. The mixture may look slightly curdled after the sour cream goes in, but it will come together when the flour is added.

Step 4: Finish the Batter and Add the Apples

Add the dry ingredients to the wet ingredients and stir just until no dry streaks remain. Do not overmix, since too much stirring can make the loaf dense. Fold in 1 1/2 cups (180g) apples (peeled & diced) with a spatula. Spread the thick batter evenly in the prepared loaf pan, using the spatula to reach the corners.

Step 5: Make and Add the Crumb Topping

For the topping, combine 1/2 cup (60g) flour, 1/3 cup (65g) brown sugar, and 1 tsp cinnamon in a small bowl. Cut in 1/4 cup (60g) cold butter with a pastry blender, two forks, or your fingertips until the mixture forms coarse crumbs with a few pea-sized pieces of butter remaining. Sprinkle the topping evenly over the batter without pressing it down.

Step 6: Bake, Cool, and Slice

Bake the loaf for 50 to 60 minutes, or until the topping is golden and a toothpick inserted into the center comes out with a few moist crumbs but no wet batter. If the top browns too quickly, loosely cover it with foil during the last 15 minutes. Let the loaf cool in the pan for 15 minutes, then lift it out by the parchment and cool it on a rack for at least 45 minutes before slicing. For food safety and the best texture, do not leave the bread at room temperature for more than 2 hours if your kitchen is above 90°F.

Tips for Success

• Use room-temperature butter, eggs, and sour cream in the batter so they blend smoothly and the loaf rises evenly.
• Keep the apple pieces small and fairly uniform so they soften at the same rate as the bread bakes.
• Do not pack the flour into the measuring cup. Too much flour can make this batter stiff and the finished loaf dry.
• Check the loaf in more than one place because a toothpick that hits an apple piece may look wet even when the bread is baked.
• Let the loaf cool before cutting. The crumb sets as it cools, and the slices will hold together better.

Equipment Needed

• 9-by-5-inch loaf pan
• Electric mixer
• Medium mixing bowl

Variations

• Replace half of the apples with peeled, diced pears for a softer fruit variation. Choose pears that are ripe but still firm.
• Add 1/2 cup of chopped walnuts or pecans to the batter for extra crunch, reducing the apples slightly if the batter becomes difficult to fold.
• Use a mixture of Granny Smith and Honeycrisp apples for a balance of tart and sweet flavors.
• Add 1/2 cup of raisins or dried cranberries to the batter for a fruitier loaf. Toss them with a spoonful of the measured flour first to help distribute them.
• Bake the batter as muffins in a lined standard muffin pan. Fill the cups about three-quarters full, top with crumbs, and begin checking for doneness after 20 minutes.

Serving Suggestions

Serve this bread warm or at room temperature, cut into thick slices. It is good on its own, but a little softened butter works well with the cinnamon topping. For breakfast, pair it with plain yogurt or fresh fruit. Store cooled bread in an airtight container at room temperature for up to 2 days, or refrigerate it for up to 5 days. You can also wrap individual slices and freeze them for up to 2 months. Thaw them in the refrigerator or at room temperature, then warm briefly if desired.

FAQs about Apple Cinnamon Crumb Bread

What are the best apples for apple cinnamon crumb bread? Firm apples that keep their shape are the best choice. Honeycrisp, Granny Smith, Pink Lady, and Braeburn all work well. You can use one variety or combine a tart apple with a sweeter one.

Can I make this apple bread without a mixer? Yes. Use a sturdy whisk or wooden spoon to beat the softened butter and brown sugar until creamy, then whisk in the eggs, sour cream, and vanilla. Stir in the dry ingredients by hand just until combined.

Why did my crumb topping sink into the bread? A little sinking is normal, especially if the topping pieces are very small. To help it stay on top, leave some larger crumbs, avoid pressing them into the batter, and make sure the batter is not overly thin.

How do I know when the center of the loaf is done? Insert a toothpick into the center, avoiding a large apple piece. It should come out with a few moist crumbs and no wet batter. If you use an instant-read thermometer, the center should be about 200°F to 205°F.

Can I freeze apple cinnamon crumb bread? Yes. Cool the loaf completely, wrap it tightly in plastic wrap, and place it in a freezer bag or airtight container. Freeze it for up to 2 months. Thaw it completely before serving so condensation does not soften the crumb topping.

Final Thoughts

Apple cinnamon crumb bread is a dependable fall bake with a tender center, soft apples, and a simple buttery topping. Once the loaf has cooled, slice it thickly and enjoy it with coffee, tea, or a quiet breakfast at home.

Looking for more? This recipe is part of our roundup of 6 Fall Bread Recipes for Cozy Breakfasts and Easy Weekend Baking.

Apple Cinnamon Crumb Bread

Tender apple cinnamon bread topped with a buttery brown sugar crumb.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 8 servings

Calories: 390

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 tsp ground cinnamon
• 1/2 cup (113g) butter softened
• 3/4 cup (150g) brown sugar
• 2 large eggs
• 3/4 cup (180g) sour cream
• 1 tsp vanilla extract
• 1 1/2 cups (180g) apples peeled & diced
• 1/2 cup (60g) flour for crumb topping
• 1/3 cup (65g) brown sugar for crumb topping
• 1 tsp cinnamon for crumb topping
• 1/4 cup (60g) cold butter for crumb topping

Equipment

• 9-by-5-inch loaf pan
• Electric mixer

Method

 

1. Heat the oven to 350°F, grease a 9-by-5-inch loaf pan, and line it with parchment.
2. Whisk together the flour, baking powder, baking soda, salt, and cinnamon.
3. Beat the softened butter and brown sugar until creamy, then beat in the eggs, sour cream, and vanilla.
4. Stir the dry ingredients into the wet mixture just until combined, then fold in the diced apples.
5. Combine the topping ingredients until coarse crumbs form, then sprinkle the crumbs over the batter.
6. Bake for 50 to 60 minutes until a toothpick shows moist crumbs but no wet batter; cool before slicing.

Nutrition

Serving: 1servingCalories: 390kcalCarbohydrates: 52gProtein: 6gFat: 19gSaturated Fat: 11gCholesterol: 85mgSodium: 310mgFiber: 2gSugar: 29g

Notes

• Use firm apples and dice them into pieces no larger than 1/2 inch.
• Cool the loaf in the pan for 15 minutes, then transfer it to a rack for at least 45 minutes.
• Store airtight at room temperature for up to 2 days, refrigerated for up to 5 days, or frozen for up to 2 months.

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