Apple Cinnamon Streusel Bread

Calling all fall lovers, this Apple Cinnamon Streusel Bread is exactly what you need. A slice of this is like apple pie, all warm and cinnamon-y with the subtle sweetness of apple. The crumbly streusel on top seals the deals and if I had to describe this bread in three words it would be fall, cozy, warm; everything you need for this time of year!

Plus, if pumpkin spice isn’t for you then this healthy apple cinnamon bread is the perfect alternative for fall flavor. But if you are a pumpkin fan, I highly recommend you check out these Gluten Free Pumpkin Pancakes, they’re my other fall favorite at the moment!

Cinnamon Apple Bread Recipe

As I mentioned above, if you love apples + cinnamon then this is the bread for you. What I love about this Cinnamon Apple Bread Recipe is that it’s like a seasonal version of my favorite for the summer, zucchini bread! It’s just swapping shredded apple for the zucchini and adding a bit more cinnamon for that fall feel.

If you still have a stray zucchini sitting around though I would recommend this Gluten Free Orange Zucchini Bread, it’s my go-to during the summer months!

Ingredients

Eggs – They help bind ingredients and hold this bread together.

Maple Syrup – The maple flavor pairs perfectly with apple and cinnamon for this bread. It also adds moisture and is a refined-sugar free sweetener!

Coconut Sugar – Adds a subtle caramel sweetness to this bread that blends well with the maple syrup.

Coconut Oil – You want to make sure it is melted and cooled. Otherwise, you risk clumps of coconut oil or the eggs getting cooked from hot liquid.

Apple Cider Vinegar – This keeps the shredded apples from turning brown while baking and also creates a softer bread texture overall.

Shredded Apple – Any variety of apple will work for this bread, I used Honey Crisp for the sweet yet tart flavor. Make sure to drain the apples after shredding and measuring 1 cup of packed and drained apple shreds.

Almond Flour – My favorite grain + gluten free flour, I love how it keeps this loaf super moist! My go-to brand is Bob’s Red Mill because the texture is super fine from the blanched almonds.

Gluten Free Flour – When I tried making this recipe with just almond flour the bread was a little too wet. The addition of gluten free flour really helps create the perfect moist and fluffy texture. I used Bob’s Red Mill Gluten Free 1:1 Baking Flour in this recipe, but any 1:1 gluten free flour should work.

Cinnamon – An absolute must for any Cinnamon Apple Bread Recipe! I love using ceylon cinnamon but any variety will do.

Vanilla Extract – I add this to most of my baking recipes because it helps balance out and enhance the flavors.

Baking Powder & Soda – Since this recipe is mostly almond flour, the combination of baking powder and baking soda helps act as a rising agent since almond flour is heavier than regular flour.

How to Make an Apple Loaf

1. Preheat the oven to 350 degrees and line a 9” x 5” loaf pan with parchment paper.
2. Prep your topping – In a small bowl, mix all streusel topping ingredients well then set aside.
3. Prepare your dry ingredients – In a separate small bowl, whisk together almond flour, gluten free flour, baking powder, baking soda, cinnamon and salt.  Set aside.
4. Prepare your wet ingredients – In a large mixing bowl, whisk eggs, coconut sugar, maple syrup, coconut oil, 1 tsp of apple cider vinegar and vanilla.  Set aside.  
5. Prepare your apples – Add 3 Tbsp of apple cider vinegar to a small bowl.  Grate 2 large apples into a bowl and toss with vinegar. Drain shredded apple by hand, with a strainer, or by wrapping in a linen towel. After draining, measure one cup of well drained and packed shredded apple.
6. Add shredded apples to the large bowl of wet ingredients. Next, add the flour mixture and mix until dry ingredients are just combined.  Batter will be very thick.
7. Spread the batter on the bottom of a parchment lined 9” x 5” pan in an even layer with a spatula.  Add streusel topping, and use your fingers to press streusel topping lightly into batter.
8. Bake 35-40 minutes at 350F, or until a toothpick inserted in the middle comes out clean. Enjoy!

Cinnamon Streusel Topping

This cinnamon streusel topping is hardly optional, it’s truly a must in my opinion! Besides, it’s so easy that there’s no excuse to not make it.

In a bowl, mix all of the ingredients together. You should be able to press the mixture together with your fingers and it should stick together easily. You can then crumble it into any size pieces that you’d like. When you add the streusel to the top of the bread, press it in lightly with your fingers to help it stick to the batter. This will help keep the topping in place after baking as well!

Apple Cinnamon Swirl Bread

To really take this bread to the next level I highly recommend trying this swirl method! To make Apple Cinnamon Swirl Bread just double the recipe for the cinnamon streusel. Then, prior to baking, add half the batter to the 9×5 loaf pan, sprinkle with the extra cinnamon streusel you made, then top with the remaining half of the batter. The batter will be thick so make sure you use a spatula to spread in an even layer. Finish by topping with remaining half of cinnamon streusel topping. Bake and enjoy!

Or if the streusel swirl isn’t for you, this recipe would also be delicious with walnuts or pecans added in. Some semi-sweet or white chocolate chips would be another great addition!

How to Store Apple Bread

When it comes to storage I keep it at room temperature for up to five days in an airtight container. I also add a piece of paper towel to the container that helps to absorb any excess moisture. Alternatively, you could store this bread in the fridge for up to a week – although I doubt it will last that long!

Can I Freeze Apple Cinnamon Bread?

Now *if* there’s any of this delicious bread left to save, you can absolutely store it in the freezer! This is perfect for longer term storage or if you’d like to bake it ahead of time for meal prep.

I suggest slicing the bread and then layering it with parchment paper in a container before freezing. This way the slices are easy to remove and perfect for defrosting a single slice at a time!

Tips for Making the Best Apple Bread

1. When you shred your apples, make sure to coat them in the apple cider vinegar prior to draining. This will help to stop the shredded apples from turning brown while baking. 
2. Measure the 1 cup of packed shredded apples after draining. For me, this was about 2 large apples.
3. Feel free to use any apple flavor – I like honeycrisp because it’s sweet, yet slightly tart!
4. When measuring your flours (almond flour and GF flour), make sure to scoop into a measuring cup and then level with a flat surface – do not pack!

This Apple Cinnamon Streusel Bread has been on repeat here as the fall season approaches. But if you’re looking for a bread that’s equally delicious but not as fall inspired, check out this Gluten Free PB&J Banana Bread Recipe. And for something a bit more seasonal for summer, this Best Ever Gluten Free Lemon Cake is like an ultra moist lemon loaf!

If you try this recipe, please let me know by leaving a comment and rating in the boxes below! I always love to hear from you, and it also helps other people find this recipe when they search online for the BEST Apple Cinnamon Streusel Bread 🙂

Apple Cinnamon Streusel Bread

Prep: 10 minutes minutes

Cook: 35 minutes minutes

Total: 45 minutes minutes

Servings: 1 loaf

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Calling all fall lovers, this Apple Cinnamon Streusel Bread is exactly what you need. A slice of this is like apple pie, all warm and cinnamon-y with the subtle sweetness of apple. The crumbly streusel on top completes this bread with warm notes of cinnamon and a slight sweetness of maple syrup and coconut sugar!

Ingredients

Cinnamon Apple Bread

• 2 ea Eggs beaten
• ¼ Cup Coconut sugar
• ¼ Cup Maple syrup
• ¼ Cup Coconut oil
• 1 Tsp Apple cider vinegar
• 1 Tsp Vanilla extract
• 1 Cup Shredded apple drained and packed (I used 2 large honeycrisp apples)
• 3 Tbsp Apple cider vinegar
• 2 Cups Super fine almond flour
• ½ Cup Gluten free flour
• 1 Tbsp Ground cinnamon
• 2 Tsp Baking powder
• ½ Tsp Baking soda
• ¼ Tsp Salt

Cinnamon Streusel Topping

• ¼ Cup Almond flour
• ¼ Cup Gluten free flour
• 2 Tbsp Coconut oil
• 2 Tbsp Coconut sugar
• 1 Tbsp Maple syrup
• 1 Tsp Ground cinnamon

Instructions

• Preheat the oven to 350 degrees and line a 9” x 5” loaf pan with parchment paper.
• Prep your topping - In a small bowl, mix all streusel topping ingredients well. Set aside.
• Prepare your dry ingredients - In a separate small bowl, whisk together almond flour, gluten free flour, baking powder, baking soda, cinnamon and salt. Set aside.
• Prepare your wet ingredients - In a large mixing bowl, whisk eggs, coconut sugar, maple syrup, coconut oil, 1 tsp of apple cider vinegar and vanilla. Set aside.
• Prepare your apples - Add 3 Tbsp of Apple cider vinegar to a small bowl. Grate 2 large apples into a bowl and toss with vinegar. Drain shredded apple by hand, with a strainer, or by wrapping in a linen towel. After draining, measure one cup of well drained and packed shredded apple.
• Add shredded apples to the large bowl of wet ingredients. Next, add the flour mixture and mix until dry ingredients are just combined. Batter will be very thick.
• Spread the batter on the bottom of a parchment lined 9” x 5” pan in an even layer with a spatula. Add streusel topping, and use your fingers to press streusel topping lightly into batter.
• Bake 35-40 minutes at 350F, or until a toothpick inserted in the middle comes out clean. Enjoy!

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