Dutch Apple Bread
This Dutch Apple Bread is a soft, buttery loaf filled with tart apples and walnuts, topped with a cinnamon crumb topping and finished with a sweet vanilla glaze. It is cozy, flavorful, and perfect for breakfast, brunch, or dessert.
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Servings: 10
Ingredients
For the Bread
- 1 1/2 cups green apple peeled and diced
- 1/2 cup butter softened
- 1 cup granulated white sugar
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup milk
- 1/2 teaspoon salt
- 2 cups all-purpose flour
- 1/2 cup walnuts
For the Topping
- 1/3 cup flour
- 2 tablespoons brown sugar
- 2 tablespoons white granulated sugar
- 2 teaspoons cinnamon
- 5 tablespoons butter cold and cubed
For the Glaze
- 1 tablespoon butter melted
- 1/2 cup confectioners’ sugar
- 1/4 teaspoon vanilla extract
- 1 tablespoon milk
Instructions
Preheat the oven.
- Preheat the oven to 350°F. Coat a loaf pan with nonstick cooking spray.
Cream the butter and sugar.
- In a mixing bowl, cream together the softened butter and granulated sugar until light and well combined.
Add the wet ingredients.
- Add the milk, eggs, and vanilla extract to the butter mixture. Mix thoroughly until smooth.
Incorporate the dry ingredients.
- Add the baking powder, salt, and flour. Mix just until combined, being careful not to overmix.
Fold in the apples and walnuts.
- Gently fold the diced apples and walnuts into the batter.
Transfer the batter to the pan.
- Spread the batter evenly into the prepared loaf pan.
Prepare the topping.
- In a small bowl, combine the topping ingredients. Use a fork or pastry cutter to blend the mixture until it forms pea-sized crumbles.
Add the topping.
- Sprinkle the crumb topping evenly over the batter in the loaf pan.
Bake the bread.
- Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
Cool the bread.
- Allow the bread to cool, then remove it from the loaf pan.
Prepare the glaze.
- In a small bowl, whisk together the melted butter, confectioners’ sugar, vanilla extract, and milk until smooth.
Glaze and serve.
- Drizzle the glaze over the cooled bread. Slice and serve.
Notes
To make this recipe gluten free, replace the all-purpose flour in both the bread and topping with a high-quality 1:1 gluten-free baking flour blend that contains xanthan gum, or add xanthan gum if your blend does not include it. Also verify that the baking powder, vanilla extract, confectioners’ sugar, and any packaged ingredients are certified gluten free or free from cross-contact concerns. Because gluten-free loaves can be a bit more delicate, allow the bread to cool fully before slicing to help it hold its shape better.