Apple Bread with Crumb Topping

Apple Bread with maple glaze

This apple bread with a crumb topping is so easy to make and tastes fantastic. A cinnamon flavoured bread studded with apples, plus a crumb topping and a maple glaze makes the perfect treat!

This apple bread with a crumb topping just might be one of the best things I’ve baked this fall.

Of course, I say that on a regular basis. But still. 

You should probably trust me on this and head to the kitchen immediately if not sooner to make this apple bread.

It’s so tasty.

Apple bread with crumb topping

We finished off this loaf in two days with no problem at all.

There are five of us here, but still, that’s pretty quick.

This light and fluffy cinnamon flavoured bread filled with chunks of soft, baked apple, and covered with a crumb topping and a maple glaze is just perfect.

I will definitely be making it over and over again!

Apple bread with crumb topping and maple glaze

What are the best apples for apple bread?

The best apples for apple bread are those that hold their shape well when cooked, such as Jonagold, Fuji, Granny Smith, Macintosh, Gala, or Honeycrisp.

I typically use Gala apples for my apple bread, since those are the kind I usually have on hand.

Can you freeze apple bread?

I freeze quick breads all the time.  

They freeze well for up to 3 months. Let the bread cool completely, then freeze it in a large ziplock freezer bag.

Defrost it at room temperature.

Easy Apple Bread

How do you make the best crumb topping?

This crumb topping is super easy to make and tastes amazing. Just a few ingredients and about thirty seconds to mix them together is all it takes.

This crumb topping uses brown and white sugar, flour, cinnamon, and melted butter.

Place all the ingredients in a small bowl, and stir until it starts to clump together.

If you squeeze the crumb topping mixture in your hands as you put it on the batter, it will clump together so you get those nice big crumbs on top.

Apple bread with easy crumb topping

How to make perfect Apple Bread with Crumb Topping:

  • Make sure not to over mix the batter for your bread. This will result in a tougher texture to the bread. Mix just until your ingredients are combined.
  • Lightly press the crumb topping into the batter after sprinkling it over top. This will help it adhere to the bread as it bakes, rather then all falling off as soon as you slice it.
  • This apple bread is tasty without the maple glaze too if you would prefer to leave it off.
  • Here are a few more great apple recipes for you: Caramel Apple BlondiesApple Cinnamon Muffins, and Apple Cinnamon Scones.

Apple Bread with crumb topping

Yield: one 9x5 inch loaf

Apple Bread with Crumb Topping

Apple Bread with maple glaze

This apple bread with a crumb topping is so easy to make and tastes fantastic. A cinnamon flavoured bread studded with apples, plus a crumb topping and a maple glaze makes the perfect treat!

Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes


For the crumb topping:

  • 3 tablespoons sugar
  • 3 tablespoons brown sugar
  • 1/2 cup plus 3 tablespoons all purpose flour
  • 5 tablespoons unsalted butter, melted

For the bread:

  • 2 1/2 cups all purpose flour
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/2 cup unsalted butter, melted
  • 3/4 cups sugar
  • 2 large eggs
  • 1 cup milk
  • 1 1/2 teaspoon vanilla
  • 1 cup peeled, chopped apples

For the glaze:

  • 1 cup powdered sugar
  • 1 tablespoon milk
  • 1 tablespoon maple syrup


  1. Preheat the oven to 350 degrees F. Lightly spray a 9x5 inch loaf pan with non-stick spray and set aside.
  2. Make the crumb topping - in a small bowl, combine the sugar, brown sugar, and flour. Drizzle the melted butter over everything and stir until it’s combined and clumping together. Set aside.
  3. In a large bowl, whisk together the flour, baking powder, salt and cinnamon. In another bowl, whisk together the sugar, eggs, and melted butter until well combined. Add the milk and vanilla and whisk until combined. Add this mixture to the flour mixture and stir until just combined. Fold in the chopped apples.
  4. Scoop the batter into the prepared loaf pan, smoothing the top. Sprinkle the crumb topping on the batter, pressing it lightly into the batter.
  5. Bake for 45-55 minutes, or until a toothpick inserted in the centre of the loaf comes out clean. Allow the bread to cool completely in the loaf pan.
  6. In a small bowl, whisk together the powdered sugar, milk, and maple syrup until smooth to make the glaze. Drizzle the glaze over top of the cooled bread. Let the glaze set, then carefully remove the loaf from the pan and slice.


Source: Adapted from my Apple Muffins with Crumb Topping.

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Nutrition Information:



Serving Size:

1 slice

Amount Per Serving: Calories: 364Total Fat: 14.1gSaturated Fat: 8.5gCholesterol: 66mgSodium: 306mgCarbohydrates: 55.9gFiber: 1.2gSugar: 30.7gProtein: 5.1g

  1. Tia says:

    I’m trying this recipe for the first time, but I’m not a huge fan of cinnamon. Could I substitute the cinnamon with hazelnut or split it 50/50?

    1. Stacey says:

      If you’re not a cinnamon fan, you could leave it out or substitute apple pie spice, or just decrease the amount used so it’s not as strong a flavour in the bread. I’m not sure what you mean by substituting with hazelnut though so I can’t answer that – do you mean ground hazelnuts?

  2. Gabriela says:

    I made this recipe today but the loaf collapsed in the middle and the crumble went inside… could you tell me why might this happened? And I would love to add some small pieces of apple in the crumble.. would that work? Or it might be too heavy when baking it?
    Also I live in Mexico City which is a very high altitude city.. Should I need to adjust the recipe for high altitude and how would it be?

    1. Stacey says:

      Hi Gabriela, sorry it didn’t work out for you! High altitude could have something to do with it. I have no experience with baking at a high altitude (5000ft), but from what I’ve read I would suggest decreasing the baking powder to 2 tsp, decrease the sugar by 1 tbsp, and add another 2 tbsp milk. You should also increase the baking temp to 375F – I don’t know if the bake time will be less with these changes, but I would think probably a little bit. Maybe start checking after 40 minutes. The other thing that can cause quick breads to collapse is if your pan is too small. I use a 9×5 inch pan for this bread and it’s quite full, so it wouldn’t work well in a smaller loaf pan. Or if your baking powder is stale, or you accidentally used baking soda instead that can cause a collapse. I think apple pieces in the crumble would work just fine, but they will likely dry up a fair bit as the bread is baking, just so you’re aware! Good luck!

    1. Stacey says:

      Yes it does freeze and thaw well for snacks and lunches. I freeze it wrapped well in plastic wrap and foil, or as individual slices wrapped in plastic wrap and then in a large ziplock bag. It will thaw by lunch time if you put it in lunches frozen. I have not tried it with carrots, but now I think I’m going to have to because that sounds fantastic!

  3. LeeAnn Pickerill says:

    I made this bread today. I was disappointed with it. I even added cloves and nutmeg. I like more spices in things. It just didn’t have much taste to it.

    1. Stacey says:

      Sorry you didn’t like it. We have always really enjoyed the taste of this bread, but I’ve always loved my apple baked goods with just the flavour of the apples and cinnamon shining through and not much else for spices. Everyone has different tastes though. ๐Ÿ™‚

    1. Stacey says:

      This is a quick bread, not a yeast bread. Quick breads get their leavening from baking powder or baking soda instead of yeast. They’re basically muffins baked in a loaf pan, so the texture is that of a muffin, not a loaf of yeast bread.

  4. L says:

    Made the bread last night. I guess I did not push the crumb in enough. It keeps falling off for me to eat! Yum.
    I added a few butterscotch chips. It really enhances the apple flavor.
    Thank you for the recipe it is a keeper~

  5. Stacey says:

    Made this bread today! Super delicious!! This is my go to. Have you ever done muffins with this recipe? If so how did they turn out?

    1. Stacey says:

      So glad you liked them! I haven’t made this exact recipe into muffins, although I’m sure it would be good as this recipe is only a little bit different from these apple muffins with crumb topping. I didn’t change it much for this bread, so you could make those muffins, or make this bread recipe into muffins if you prefer. If you go with this recipe, it should make 12 muffins, bake for about 20-23 minutes I think.

  6. Rena says:

    This afternoon I made the Apple bread w/crumb topping.
    Iโ€™m sorry it was the worse thing I ever made. I followed exactly. It is very dry. You couldnโ€™t even taste the apple.
    Very disappointed!!
    I make my banana bread all the time never had a problem

    1. Stacey says:

      Sorry you didn’t like it Rena. Not being there, I can’t say what went wrong for you, but I’ve made this bread quite a few times and have never found it dry or low on apple taste. If you try it again you could certainly add more apple to it if there wasn’t enough for you. Why it was dry for you I couldn’t say, but we’ve always found this bread to be nice and moist.

  7. Phyllis Cohen says:

    making tonight, will let you know, but I thing the peaches will be too juicy compared to the apples so I am going to cut them up and put in strainer before I add to batter

    1. Stacey says:

      Yeah, they might be. Let me know how it goes though, I totally went out and bought peaches yesterday so I could try this – now I just have to make sure to get to it before the kids eat them all! ๐Ÿ™‚

  8. Ricky Locklear says:

    Made this today (Dec. 1, 2018) and it came out great. Only change I threw in about 1 cup chopped nuts. Donโ€™t know why I always have to make a recipe my โ€˜ownโ€™. Yes Iโ€™m hearing you Mom……..

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