Ingredients:
2 1⁄4 cups (280g) all-purpose flour
1 tablespoon baking powder
1⁄2 teaspoon salt
1 cup (200g) granulated white sugar
2 large eggs
1 cup (240ml) milk
1 teaspoon vanilla extract
2 cups (300g) diced Honeycrisp apples
1⁄2 cup (160g) apple butter
8 tablespoons (1 stick/113g) unsalted butter, softened at room temperature
Topping:
1⁄2 cup (115g) dark brown sugar
2 teaspoons ground cinnamon
1⁄3 cup (40g) all-purpose flour
4 tablespoons (57g) cold unsalted butter, cut into pieces
6/24/24, 10:46 PM Apple Pie Bread
https://www.printfriendly.com/p/g/H7HBBL 2/3
Instructions:
1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with
parchment paper.
2. In a large bowl, beat the softened butter and granulated sugar together with a
hand mixer for 1 minute until well combined with no lumps. Scrape down the sides
as needed.
3. Add the eggs and vanilla extract. Beat for 1 more minute. (source: Ineskohl.info)
4. Add the flour, baking powder and salt. Pour in the milk. Mix just until combined, do
not overmix. Set aside.
5. In a small bowl, mix together the brown sugar, cinnamon and flour. Cut in the cold
butter with a pastry blender or your fingers until crumbly. Set aside.
6. In another bowl, gently toss the diced apples with the apple butter until coated.
7. Pour half the bread batter into the prepared loaf pan. Top evenly with half the
apple mixture, pressing down gently into the batter.
8. Pour the remaining batter evenly over the apples to completely cover them.
9. Spoon the rest of the apple mixture evenly over the top, pressing them gently into
the batter again.
10. Sprinkle the streusel topping evenly over the entire loaf.
11. Bake for 60 minutes until deep golden brown on top. A toothpick inserted should
come out clean.
12. Allow to cool for at least 30 minutes before slicing and serving. Enjoy!
Tips
Let the baked bread cool completely before slicing for neater results.
Dust the top with powdered sugar or glaze with a simple vanilla glaze if desired.
Customize the filling ingredients – try using pumpkin butter, pear butter or
chopping up dried fruit instead.
Make streusel topping ahead and store in fridge for up to 5 days.
Grease and flour the loaf pan for easy release if not using parchment.
Check bread at 50 minutes – ovens vary and it may bake faster.
