Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C). Line a loaf pan with parchment paper and coat with nonstick spray; set aside.
- In a mixing bowl, cream the softened butter and granulated sugar until smooth. Beat in the eggs, then add the milk and vanilla, stirring well.
- Add the flour, cinnamon, salt, and baking soda to the bowl. Mix just until the batter comes together. Gently fold in the chopped apples.
- Pour the batter evenly into the prepared loaf pan.
- To make the streusel, combine the cold butter cubes, flour, white sugar, brown sugar, and cinnamon in a separate dish. Use a fork to break up the butter and mix until the mixture is crumbly and resembles sand.
- Sprinkle the streusel evenly on top of the batter in the loaf pan.
- Bake the bread for 50–55 minutes, or until a toothpick inserted into the center comes out clean. Let the loaf cool before removing from the pan.
- For the optional glaze, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the cooled bread before serving.
Notes
You don't have to peel the apples for this bread—unpeeled apples add color and texture, though you can peel them for a smoother crumb. Use apples like Honeycrisp for natural sweetness or substitute with Granny Smith if you prefer a tart flavor. The loaf can be made ahead and kept tightly wrapped at room temperature for up to three days, or frozen for up to three months. Glaze is optional; the bread is equally delicious with just the streusel topping. For serving, try it warm with a spread of softened butter, or reheat slices briefly to refresh the texture.