Apple Pie Quick Bread

This Apple Pie Quick Bread is moist, delicious and bursting with apple pie flavor!! All the flavors of apple pie in a delicious quick bread. My favorite part is the nutty, brown sugar and cinnamon-streusel topping. 🍎
Last week it smelled a little more like fall than summer in my kitchen. I had a few apples that needed to be used so I made my favorite Apple Pie Quick Bread. This bread has all the deliciousness of an apple pie wrapped up in a Streusel topped quick bread. You should of smelled the aroma that lingered through my house while this bread was baking.

Goodness it reminded me of fall, but sadly were in the heat of summer. This is one of my favorite recipes to make when I have apples and buttermilk that need to be used. The combination of the two really make this bread moist. The first time I made this recipe, I followed the recipe to the "T"! The second time, I added my own adaptions and I like it so much better. So now when I make apple pie bread this is the recipe I use.

The original recipe called for all regular sugar, but I think using a combination of brown and regular sugar is so much better. I also added some apple pie spice for more intense apple flavor and diced the apples instead of shredding them.

When the apples were shredded you could hardly tell that apples were even added. I also added some cinnamon to the streusel - nut topping. Make sure to distribute the topping evenly so it does not sink into the middle of the batter. If you look closely at my bread you will see a bit of the topping sunk down, but it was a nice little surprise when I sliced the bread. This is a dense quick bread with a delicious crunchy topping. If you have some buttermilk and apples on hand I highly recommend making this yummy recipe.

Here are a few step by step photos of this delicious bread.

My favorite part is the crunchy, nutty Streusel topping. I couldn't wait to try it so once it cooled down completely I sliced the bread. Sorry but I have no self control when it comes to desserts.

Yield: 6 - 8
Author: Tina Butler | Mommy's Kitchen
Apple Pie Quick Bread

Apple Pie Quick Bread

This Apple Pie Quick Bread is moist, delicious and bursting with apple pie flavor!! All the flavors of apple pie in a delicious quick bread. My favorite part is the nutty, brown sugar and cinnamon-streusel topping. 🍎
Prep time: 15 MinCook time: 55 MinTotal time: 1 H & 10 M


  • 1/2 cup butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/3 cup buttermilk
  • 2 teaspoons baking powder
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups all purpose flour
  • 1/2 teaspoon apple pie spice
  • 1/2 teaspoon salt
  • 2 cups peeled apples, diced
  • 3/4- cup pecans, chopped
  • Streusel - nut topping (recipe below)
Streusel Nut Topping
  • 1/4 cup packed brown sugar
  • 1/2 teaspoon cinnamon
  • 3 tablespoons flour
  • 2 tablespoons butter, softened
  • 1/3  cup walnuts or pecans, chopped


  1. Preheat oven to 350 degrees. Grease the bottom and sides of a 9 x 5 x 3 inch loaf pan. If using a glass loaf pan bake 25 degrees lower.
  2. In a large bowl beat the butter and sugars together until combined. Add the buttermilk and baking powder; and beat until combined.
  3. Add eggs and vanilla; and beat until combined. Add flour, apple pie spice and salt; beat until combined.
  4. Toss the apples and nuts in a bit of flour before adding to the batter. By hand stir in the nuts and apples.
  5. Spoon batter into prepared pan and spread evenly. Prepare the streusel topping. In a small bowl combine the brown sugar, cinnamon and flour. Using a pastry blender or fork cut in the butter until it resembles coarse crumbs.
  6. Stir in walnuts or pecans.and sprinkle over the batter. Bake for 55 - 60 minutes or until a wooden toothpick inserted near the center comes out clean.
  7. Cool bread in pan on a wire rack for 10 minutes. Remove from pan and cool completely. Wrap and store overnight before slicing. ( I can never do this part and usually end up slicing it right up when it cools)
Did you make this recipe?
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Adapted from: BHG Best Comfort Food Magazine

Tip - How to make your own Buttermilk:
If you do not have buttermilk on hand you can make some. To make 1/3 cup sour milk place 3/4 teaspoon lemon juice or white vinegar in a glass measuring cup. Add enough regular milk to make 1/3 cup total liquid. Let mixture stand for 5 minutes.

Did you know that you can Freeze Buttermilk? Well you can! Click here for a step by step tutorial on how to prepare and store buttermilk in your freezer. I always have buttermilk on hand for various recipes because I have some stashed in my freezer.


Unknown said…
Yum! This sounds sooo good!! I love the buttermilk tip!! You can also freeze buttermilk in an ice cube tray and then pull out the cubes, let melt and bake away!!
I freeze buttermilk all the time. I usually buy it at Kroger when I find it on clearance. I take it home and freeze them in one cup measurements, so I always have buttermilk on hand.
Beansieleigh said…
Oh.. My.. Gosh!! This bread looks To Die For!!! I will DEFINITELY be trying this one over the weekend! Thanks for sharing the recipe, and have a great weekend! ~tina
Kay Little said…
My favorite part would be the streusel nut topping too...thanks for the tip on freezing buttermilk...going to add it to my tidbit/tips folder!
Jennifer said…
What a yummy-sounding recipe! I can't wait to make this. And that's a great tip for making buttermilk. I actually learned that from my husband's grandmother and have used it a couple of times when I've needed it for a recipe but didn't want to buy any.
Thanks for sharing this recipe!
Tina said…
Yum! I can not wait to try this bread! I just so happen to have all the ingredients..except pecans. But a quick trip to the store can fix that! Thank you for sharing!
Michele said…
Wow! Looks yummy. I'll have to save this for fall.
Bubbe Bites said…
That bread makes me want to lick my computer screen LOL. Yeah to bad it isnt fall. Well I dont care, I am still going to make it.
sangeeta said…
This looks phenomenal. Loved that it has buttermilk and i can imagine how moist it must be.
Oh man, i love Fall. I think all year long I'm longing for Fall& Winter. I just love the feeling I get from those seasons and the wonderful holidays (: I think I need to make this bread!
Anonymous said…
What kind of apples work the best for this recipe?
Anonymous I use golden delicous apples because that is what I always have on hand. I am not sure about granny smith or not because I know they can be tart. The original recipe did not specify which type of apples.
Patty Sumner said…
You always have the most wonderful recipes. This one looks yummy and I can almost smell it! I am definitely going to try this one out. Thanks for sharing. Blessings!
Kim Bee said…
I am so excited to try this recipe out. My daughter is a huge apple fan. This is a nice alternative to pie. Thanks so much for sharing this lovely recipe with us.
This looks amazing and moist and fluffy! I love apple desserts anytime, especially apple cakes and quick breads. I'm sure making it with buttermilk and giving it a streusel topping makes it even more delicious!
Leslie said…
I am a huge fan of quick breads, and this recipe looks scrumptious!!! I don't have an apple bread recipe, but now I do! Thanks for sharing:)
Quirky Jessi said…
I was just talking about making an apple crisp or something tomorrow because I have some lovely apples to use up and it's going to be cool enough to bake. Well now I'm thinking maybe I'll do this instead. It feels a bit like fall around here, so I certainly wouldn't mind it having an amazing smell to match.
That looks divine. I just happen to have apples and buttermilk. Woo Hoo! Can't wait to try it. Thanks for the great idea. Hope you and your cute family are doing well. You do such a great job on your blog!!!!!
Love ya,
D Martinez said…
This looks absolutely wonderful! I will be making this!
Anonymous said…
Just about perfect in my book!
Definitely going to be added to my fall menu. Thank you so much for sharing.
Anonymous said…
hi i was wondering do you have to wait to the next day to eat looks sooo good!!
NCSue said…
Dear LORD that looks good!!!
Love, love, love this Tina. I don't care if it is!
I'm bookmarking this and setting a reminder to give it a try this fall!

Thanks for sharing!
Wende said…
These look fabulous and I can't wait to make it. I shared your recipe on my Must Try Tuesday blog post this week.

Thanks for sharing!

Elsa said…
Oh I am saving this recipe. I made apple bread once a long time ago and it was horrible, and I do mean horrible. I am excited to give this recipe a try!! We LOVE apple pie/cake/apple anything in our house.
Anonymous said…
This really looks lovely and gets me in the mood for Fall! Delicious
Donna from Canada said…
Such a great recipe. My loaf is baking in the oven right now...Yum, can't wait to try it.
Nonveg.sms said…
It just increased my apetite. Can't wait anymore to taste it.. yummi :)
That looks absolutely amazing! I love anything with a streusel topping.
Anonymous you don't have to wait until the next day to eat it. Wrapping the bread just infuses the flavors. I couldn't wait that long myself.
Michelle said…
I am wondering about substituting splenda in place of sugar? Also, when I make a crumb topping using splenda (or other sugar substitute) I have trouble with it not getting crumbly and turning out right. Any suggestions?
Barbara Bakes said…
This bread looks fabulous. I can see why it was a top 10 recipe.
Daphne said…
I like the recipe. But I tweeked it a little and it seemed to work better for me. I took out 1/2 cup of flower and instead of just 1/2 tsp of apple pie spice I put in 1/4 tsp nutmeg, 1/4 tsp clove, and 1/2 tsp cinnamin and it turned out amazing!!
barbara said…
Made Apple Pie Bread Today. It was sooo easy to make. Smelled wonderful and tasted great. Will be making this again.
Tricia said…
I made this earlier today using granny smith apples & it was DELICIOUS!! I might have to run out tomorrow & get me some vanilla bean ice cream! Thanks so much for sharing the recipe:)))))
Anonymous said…
I'm not a fan of nuts in my baked goods, do you think this would taste okay without the nuts in it as well as in the topping.
Steph said…
I substituted rolled oats for the nuts in the crumble and it was great! Thanks for the recipe.
April said…
I made this bread last fall without nuts and it was absolutely heavenly. I'll definitely be making it again this season. Very good.
Anonymous said…
I've made this several times now and it's sooo delicious! Everyone lives it! I use Greek yogurt instead of bemuttermilk and it comes out so moist. Just another option. Thanks for the recipe!
Anonymous said…
My boyfriend doesn't like nuts, so would the topping still work with the nuts removed?
Anonymous said…
Love the idea of using rolled oats instead of the nuts. No one has asked but, can you bake this in a 8x8 square pan? Don't have a loaf pan. Thanks, Jo
Teresa said…
I made this into muffins this morning, and they turned out very moist and tasty. The kitchen smells wonderful, too! Thank you for sharing!
Anonymous said…
Want to make this, thankyou for sharing
angels granny said…
I did not know you could freeze buttermilk.......since it goes bad before I can use it up, I never buy I won't skip over all those recipes .......Thank you so much for sharing that knowledge!

Anonymous said…
Just made this Apple pie bread and my family loves it! I also made fresh butter too go on it and my hubby ate half the loaf before it was cool! Definitely going to make it again. Thanks for an awesome recipe.
Anonymous said…
Just made this bread and my family went nuts over it. My hubby ate half of the loaf before it was cool!
Anonymous said…
can you freeze the bread
Unknown said…
We don't have apple pie spice here in Ireland so do you think extra apple and some cinnamon and nutmeg will do the trick and also will cooking apples be ok to use? Am dying to make this :)
Tina Butler said…
I think the extra spices would work perfectly.
Anonymous said…
Hi this bread looks great! I don't use buttermilk ever? If I freeze it in icecube trays does anyone know what the cup measurements are for 1 cube? That would be a great way for me? Thanks
Tina Butler said…
Not sure what the measurement would be, so you will have to measure as you go along and pour the buttermilk. Once you have the correct amounts (1 cup or 2 cup) measurements just add the amount in frozen buttermilk cubes to small zip lock bags
Christine S said…
I can't have buttermilk because of the vinegar (histamine intolerance). Could regular milk work??
Anonymous said…
Does anyone know how long to bake these as muffins?
Ruby Russell said…
Can't wait to try this

Unknown said…
I made this yesterday and it is FANTASTIC! I made my own minor adjustments. I couldn't for the life of me figure out why they say wrap it up for the next day. We ate some last night and it was good, not great but good. Today its out of this world. I guess it needs a day for the flavors to meld together. Really delish, thanks for the recipe.