Dutch Apple Bread

This fruity streusel-topped bread is delightful for brunch. This is a great make-ahead treat that freezes well, too.


one 9 x 5 inch loaf (18 servings)

Bread Ingredients

1/2 cup butter or margarine, room temperature
1 cup granulated (white) sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup buttermilk
1 cup chopped, peeled apple
1/3 cup chopped walnuts

Topping Ingredients

1/3 cup all-purpose flour
2 tablespoons granulated (white) sugar
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
3 tablespoons butter or margarine


Preheat oven to 350°F (177°C). Grease a 9 x 5-inch loaf pans with Pan Release or cooking spray.

In a mixing bowl, cream butter and sugar. Beat in eggs and vanilla. Combine flour, baking soda and salt; stir into the creamed mixture alternately with buttermilk. Fold in apple and nuts. Pour into prepared loaf pan.

For topping: In a small bowl, combine the flour, sugars, and cinnamon; cut in butter until crumbly. Sprinkle over batter.

Bake for 55 to 60 minutes or until bread tests done. Cool in pan 10 minutes before removing to a cooling rack.

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