Description
This Apple Streusel Bread recipe features a soft, yeasted dough layered with a sweet cinnamon-sugar filling and fresh apple slices, finished with a crunchy, buttery streusel topping. Perfect as a cozy breakfast treat or a delightful snack, these loaves are tender, flavorful, and packed with warm spices and nutty walnuts for texture.
Ingredients
Dough
- ½ cup unsalted butter
- 2/3 cup milk
- ½ teaspoon vanilla extract
- ½ cup granulated sugar (divided)
- ½ cup warm water (about 110 to 115 degrees F)
- 4 ½ teaspoons active dry yeast (2 packets)
- 5 ¾ cups all-purpose flour (divided)
- 1 teaspoon salt
- 4 large eggs (lightly beaten)
Filling
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
- Pinch of ground nutmeg
- ½ cup unsalted butter (melted)
- 1 large apple (peeled, cored, and thinly sliced)
- 2 tablespoons all-purpose flour
Streusel Topping
- 2 tablespoons walnuts (chopped)
- 2 tablespoons old-fashioned rolled oats
- 2 tablespoons granulated sugar
- 2 tablespoons packed brown sugar
- 1 teaspoon ground cinnamon
- 1 ½ tablespoons unsalted butter (cold, cut into ¼-inch cubes)
Instructions
- Heat Butter and Milk: In a medium saucepan over medium heat, melt the butter in milk just until combined and warmed. Remove from heat and stir in vanilla. Allow this mixture to cool to 115 to 125 degrees Fahrenheit to avoid killing the yeast.
- Activate Yeast: In a small bowl, whisk 2 tablespoons of sugar with the warm water until dissolved. Add the active dry yeast and let it sit for 5 to 10 minutes until foamy and activated.
- Mix Dry Ingredients and Combine: In a large bowl, whisk together the remaining 6 tablespoons of sugar, 4 cups of flour, and salt. Add the cooled butter-milk mixture, the foamy yeast mixture, and the beaten eggs. Stir with a spatula or wooden spoon until a dough begins to form.
- Add More Flour and Let Dough Rise: Add an additional 1 ½ cups of flour and continue to stir until a smooth but slightly sticky dough forms. Shape it into a loose ball, cover with plastic wrap, and place in a warm spot to rise for 1 to 1 ½ hours until doubled in size.
- Prepare Filling Mixture: In a small bowl, combine 1 cup granulated sugar with cinnamon and nutmeg, whisking until well mixed. This will be used for layering inside the bread.
- Punch Down and Knead Dough: Once risen, punch down the dough gently. Add the remaining ¼ cup flour and knead briefly either in the bowl or on a countertop to fully incorporate the flour. Let the dough rest for 5 minutes covered with a towel. Optionally, refrigerate overnight and bring to room temperature before proceeding.
- Roll Out Dough: Divide the dough into two equal parts. On a lightly floured surface, roll one piece into a 20-by-12-inch rectangle using a floured rolling pin.
- Layer Filling: Brush half of the melted butter over the dough rectangle. Sprinkle half of the prepared cinnamon-sugar mixture evenly on top. Cut the dough lengthwise into six even strips. Stack the strips carefully one on top of another, and then cut the stack into six even squares.
- Assemble Loaves: Line two 9-by-5-inch loaf pans with parchment paper and grease with baking spray or butter. Alternate stacking the dough squares into the loaf pans, tucking apple slices evenly between the layers. Use all apple slices divided between the two pans. Cover with a kitchen towel and let rise 30 to 45 minutes until doubled.
- Prepare Streusel Topping: While the loaves rise, combine walnuts, oats, granulated sugar, brown sugar, and cinnamon in a bowl. Cut in cold butter cubes with a pastry cutter or fingers until crumbly. Refrigerate until ready to use.
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit.
- Add Streusel and Bake: After the loaves have doubled, uncover and evenly sprinkle the streusel topping over both. Bake for approximately 40 minutes until the loaves are golden brown and cooked through.
- Cool and Serve: Remove loaves from the oven and place on a cooling rack. Let cool for 30 minutes in the pans, then lift out carefully using the parchment paper. Serve warm or at room temperature. Store covered at room temperature for up to 3 days.
Notes
- The dough is intentionally sticky; do not add excessive flour beyond the amounts specified.
- For best flavor, use freshly peeled and sliced apples; tart varieties like Granny Smith work well.
- If using overnight refrigeration, allow dough to sit at room temperature about 40 minutes before proceeding.
- Extra dough can be baked as a small third loaf or discarded if not needed.
- Loaves are best the day they are made but can be stored up to 3 days wrapped in plastic and foil at room temperature.
