Apple Cinnamon Crumble Bread with Maple Glaze 🍎
This Apple Cinnamon Crumble Bread is filled with tender pieces of fresh apple, warm cinnamon, and a thick, buttery brown sugar streusel topping. Finished with a sweet maple glaze, this homemade quick bread is perfect for cozy fall mornings, holiday brunches, or enjoying with a warm cup of coffee.
The soft, moist bread pairs beautifully with the crunchy cinnamon crumble, while the maple glaze adds just the right amount of sweetness. It's a delicious homemade treat for sharing with family and friends.
Apple Cinnamon Bread
Thick Brown Sugar Cinnamon Crumble
Maple Glaze
Instructions
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See How Apple Cinnamon Crumble Bread Comes Together
This homemade apple bread comes together with a simple batter, fresh chopped apples, and a buttery cinnamon crumble. Once baked and cooled, a drizzle of maple glaze adds the perfect finishing touch.
Make the Crumble → Mix the Batter → Fold in Apples → Add Crumble → Bake & Glaze
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Preheat the Oven
Preheat the oven to 350°F.
Grease a 9×5-inch loaf pan and line it with parchment paper, leaving some overhang on the long sides for easy removal.
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Prepare the Cinnamon Crumble
In a medium bowl, combine the flour, brown sugar, and cinnamon.
Add the cold, cubed salted butter. Using a pastry cutter, fork, or your fingertips, work the butter into the dry ingredients until large, crumbly pieces form.
Gently squeeze some of the mixture together to create larger bakery-style crumble pieces.
Refrigerate the crumble while preparing the bread batter.
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Combine the Dry Ingredients
In a large mixing bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg.
Set aside.
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Mix the Wet Ingredients
In a separate bowl, whisk together the melted and slightly cooled butter, brown sugar, and granulated sugar.
Add the eggs and whisk until combined.
Stir in the buttermilk and vanilla extract until smooth.
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Make the Batter
Pour the wet ingredients into the dry ingredients.
Using a spatula, gently fold everything together until just combined.
The batter will be thick. Avoid overmixing.
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Fold in the Apples
Gently fold the peeled, finely chopped apples into the batter until evenly distributed.
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Add the Crumble Topping
Transfer the batter to the prepared loaf pan and smooth the top.
Remove the chilled crumble from the refrigerator and sprinkle it evenly over the batter.
Gently press the larger crumble pieces into the surface so they adhere while baking.
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Bake the Bread
Bake at 350°F for approximately 60–75 minutes, or until a toothpick inserted into the center comes out without wet batter.
Begin checking around 55 minutes.
If the crumble topping starts browning too quickly, loosely cover the loaf with aluminum foil.
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Cool the Bread
Allow the bread to cool in the pan for approximately 20 minutes.
Carefully lift it out using the parchment paper and transfer it to a wire rack.
Let the bread cool completely before adding the glaze.
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Prepare the Maple Glaze
In a small bowl, whisk together the powdered sugar, maple syrup, and 1 tablespoon of milk.
Add additional milk, a little at a time, until the glaze reaches a thick but pourable consistency.
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Glaze and Serve
Drizzle the maple glaze over the completely cooled bread.
Allow the glaze to set for approximately 15 minutes.
Slice and enjoy!
Note
Best Apples: Honeycrisp, Granny Smith, Pink Lady, or Braeburn apples work well. Choose firm apples that hold their shape during baking.
Apple Size: Chop the apples into small, approximately 1/4-inch pieces so they distribute evenly throughout the bread.
Keep the Crumble Cold: Refrigerating the crumble helps create larger, buttery streusel pieces.
Avoid Overmixing: Stir the batter only until the flour disappears. Overmixing can make the bread dense.
Make Ahead: Bake the bread a day ahead and store it in an airtight container once completely cooled. Add the maple glaze before serving for the prettiest presentation.
Storage: Store the cooled bread in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Freezing: Wrap individual slices tightly and freeze for up to 3 months. For best results, freeze without the glaze.
Gluten-Free Option: Substitute a good-quality 1:1 gluten-free baking flour blend containing xanthan gum. Results may vary depending on the blend.
Looking for more cozy seasonal recipes? Explore our Holiday Baking collection for homemade breads, breakfast bakes, and festive treats perfect for sharing with family and friends.
Baking Tip: Measuring flour correctly helps keep homemade quick breads soft and tender. For helpful tips, check out King Arthur Baking's guide to measuring flour.
