Apple Pie Bread

This bread is going down in history for a handful of reasons:

1. The peeling of apples required for this recipe caused my sharp knife to take a very large chunk of flesh from my thumb, resulting in blood loss, tears, my four-year-old believing I was dying, a band-aid getting stuck to my open wound and a resulting trip to the ER.

2. This stuff is like CRACK and it is my new favorite bread, dessert, apple recipe and fall recipe. I made two loaves right off the bat and they were devoured quickly, and with little breathing involved.

3. Due to the incident stated in point #1 I have been propelled to purchase an apple corer/peeler not only for myself, but for one of you as well! SAVE THE THUMBS! 

If you would like to receive a sparkling new apple corer/peeler in your mailbox, leave a comment on this post telling me about your most memorable kitchen-related injury. If you don't have a good story, tell me what apple recipe you'll make first with a new peeler. My favorite commenter will receive the corer/peeler!

To be considered, PLEASE leave an email address! I'll close the comments on 9/18/14!

Onto the crack! You really have to make this. But please be careful if you are wielding a knife.

Throw the eggs, butter, milk, brown sugar and vanilla into a bowl. Mix with a stand or hand-held mixer on medium speed until the mixture is creamy.

In a large bowl, combine the flour, baking powder, salt and apple pie spice. A fine substitution for apple pie spice would be 1/2 teaspoon cinnamon + 1/2 teaspoon nutmeg.

Gradually add the flour mixture to the sugar mixture until incorporated.

(And here is where you will have to cut me some slack because I did not get photos of the rest of the process. My husband very kindly peeled the rest of my apples and finished the bread while I writhed on the kitchen floor.)

Peel and core 4 large apples (or 6 medium or 8 small). This should come out to be about 4 cups when chopped. I have no idea what kinds of apples I used (I'll save that story for my next apple-related post), but it was a variety which may or may not have included Honeycrisp, Cortland and Jonagold.

Chop the apples into bite-size chunks and fold them into the batter. Pour into a greased 9x5 loaf pan.

For the topping, add a little bit of brown sugar, flour and melted butter to a small bowl and stir until crumbly. Sprinkle over the top of the batter and bake at 350 degrees for about an hour (start checking doneness at the 45-minute mark in 5-minute increments). My loaves took 55 minutes. I think that's what Dan told me. 

You are going to love this one!

Apple Pie Bread

You have just found your new favorite bread. Apple pie and bread can it get any better?

Contributed by Megan Porta from

Published Sep 11, 2014

Serves: 12

Total time: 1 hr, 30 min



  • 1/2 cup butter (1 stick), softened
  • 1 cup brown sugar
  • 1/4 cup milk
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon apple pie spice (substitution: 1/2 teaspoon cinnamon + 1/2 teaspoon nutmeg)
  • 4 large (or 6 medium) apples, peeled, sliced and cut into bite-size chunks
  • 2 tablespoons butter, melted
  • 1/2 cup flour
  • 1/2 cup brown sugar
  1. Preheat oven to 350 degrees F. Coat a 9x5-inch loaf pan with cooking spray and set aside.
  2. In a large bowl or stand mixer, combine the butter, brown sugar, milk, eggs and vanilla. Beat on medium speed until mixture is creamy. In a medium bowl, combine the flour, baking powder, salt and apple pie spice (or cinnamon and nutmeg). Gradually add the flour mixture to the large bowl and mix until fully incorporated. Fold in the apples and pour into the prepared loaf pan.
  3. To make the topping, combine 2 tablespoons of melted butter with 1/2 cup each of flour and brown sugar. Mix with a fork until crumbly and pour evenly over the top of the batter. Bake in the preheated oven for 55 minutes, checking for doneness starting at 45 minutes by inserting a toothpick into the center of the bread. Cut into slices and serve warm.