I started making this loaf because a bag of Granny Smiths went soft in the bottom drawer and I couldn't face another crumble in a baking dish. The bread version turned out better than the dish version, mostly because the crumble sits right on top of the batter and goes crisp while the middle stays soft.
Here's the thing that matters most: the loaf bakes for 65 to 75 minutes, which is a long time for a quick bread. That's not a typo. The apples throw off moisture, so it needs the extra time. Start checking at 65 minutes with a toothpick right in the middle.
The crumble is three sugars and a cup of flour stirred with melted butter until it looks like wet sand. The glaze is powdered sugar, milk, maple syrup and a pinch of cinnamon, whisked in a small bowl while the bread cools.
Step-by-Step Instructions
1. Preheat the oven to 180°C (350°F).
2. Make the crumble topping: In a medium bowl, mix together the granulated sugar, brown sugar, flour, oats, Club House® Ground Cinnamon, and salt until combined. Pour in the melted butter and stir until combined and crumbly, with the consistency of wet sand. Set aside.
3. Make the apple bread: In a large bowl, whisk together the flour, baking powder, salt, and Club House® Ground Cinnamon.
4. In a medium bowl, whisk together the granulated sugar and melted butter until well combined. Then, whisk in the eggs, milk, and vanilla until smooth.
5. Add the wet ingredients mixture to the dry ingredients and stir until just combined. Do not overmix. Fold in the apples until incorporated.
6. Pour the batter into a parchment lined loaf pan, smoothing the top. Sprinkle the crumb topping over the batter, pressing down lightly.
7. Bake the apple bread for 65–75 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Let the bread cool completely in the pan, then use the parchment to lift it out.
8. While the bread cools, make the maple glaze: In a small bowl, whisk together the powdered sugar, milk, and maple syrup until smooth.
9. Drizzle the glaze over the bread, then sprinkle with the Club House® Ground Cinnamon. Let the glaze set, then cut the bread into 6–8 slices.
10. Enjoy!
Tips & Tricks
- Chop the apple small. Pea-sized pieces spread evenly through the batter, while big chunks leave gaps that make slicing messy.
- Press the crumble down lightly with your fingers. Loose crumble slides off when you turn the loaf out.
- Cool the loaf completely in the pan before lifting it by the parchment. Warm bread tears.
- A toothpick in the center should come out clean. If it comes out with wet batter, give it another 5 minutes and check again.
Variations
Pecan crumble
swap the 2 tablespoons of oats for 2 tablespoons of chopped pecans for a nuttier topping.
Apple swap
Honeycrisp or Braeburn work in place of Granny Smith. Granny Smith holds its shape and stays tart, which balances the sugar.
Loaf to muffins
the same batter fills about 12 muffin cups. Bake at 350°F and start checking at 22 minutes, since muffins set much faster than a loaf.
How to Store Apple Crumble Bread
Refrigerator
Wrap the cooled, glazed loaf tightly or keep slices in an airtight container at room temperature for up to 3 days. In humid weather, move it to the fridge and it keeps about 5 days.
Freezer
Freeze slices separated by parchment in a zip bag for up to 3 months. Freeze the glaze on the bread, not in a separate pot.
Reheating
Reheat a slice in the microwave for 15 to 20 seconds, or wrap it in foil and warm it at 300°F for about 8 minutes. A skillet over low heat also works if you want the crumble crisp again.
Frequently Asked Questions
Q: Why did my apple crumble bread take almost 90 minutes?
Apples release water as they bake, and a cold or wet apple adds more. Oven accuracy matters too. An oven set to 350°F can run 25 degrees cool. Check with an oven thermometer, and tent the top with foil if the crumble darkens before the center sets.
Q: Can I use a different apple?
Yes. Granny Smith is the source choice because it stays firm and tart against all that sugar. Honeycrisp, Braeburn or Jonagold are good swaps. Avoid very soft apples, which turn to mush.
Q: How do I know it's done without a timer?
The center should spring back when you press it lightly, and a toothpick in the middle comes out clean with maybe a crumb or two. The loaf also pulls slightly away from the short ends of the pan.
Q: Can I make it without brown sugar?
Yes. Stir 1 1/2 tablespoons of white sugar with 1 1/2 tablespoons of molasses and use that in place of the 3 tablespoons of brown sugar in the crumble. The topping will be a touch darker and taste a little deeper.
Q: Why is my loaf dry?
Usually too much flour. Spoon flour into the cup and level it rather than scooping from the bag. Overbaking is the other cause, so start checking at 65 minutes.
Apple Crumble Bread – Cinnamon Loaf With Maple Glaze
A tender cinnamon apple loaf under a buttery oat crumble and a maple glaze. One bowl of batter, one pan, and 65 to 75 minutes in the oven.
Ingredients
Instructions
- 1Preheat the oven to 180°C (350°F).
- 2Make the crumble topping: In a medium bowl, mix together the granulated sugar, brown sugar, flour, oats, Club House® Ground Cinnamon, and salt until combined. Pour in the melted butter and stir until combined and crumbly, with the consistency of wet sand. Set aside.
- 3Make the apple bread: In a large bowl, whisk together the flour, baking powder, salt, and Club House® Ground Cinnamon.
- 4In a medium bowl, whisk together the granulated sugar and melted butter until well combined. Then, whisk in the eggs, milk, and vanilla until smooth.
- 5Add the wet ingredients mixture to the dry ingredients and stir until just combined. Do not overmix. Fold in the apples until incorporated.
- 6Pour the batter into a parchment lined loaf pan, smoothing the top. Sprinkle the crumb topping over the batter, pressing down lightly.
- 7Bake the apple bread for 65–75 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Let the bread cool completely in the pan, then use the parchment to lift it out.
- 8While the bread cools, make the maple glaze: In a small bowl, whisk together the powdered sugar, milk, and maple syrup until smooth.
- 9Drizzle the glaze over the bread, then sprinkle with the Club House® Ground Cinnamon. Let the glaze set, then cut the bread into 6–8 slices.
- 10Enjoy!
Priya writes about eggs and breakfast casseroles, cookies and bars, and slow cook breakfasts that feed a crowd without fuss. Her angle is flexible, budget-minded cooking: one base recipe that scales for two or for a holiday table, with clear notes on freezing and reheating. She keeps the writing light and story-first, then lands on a tight recipe card.
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