This recipe for Whole Wheat Apple Cinnamon Bread produces a quick bread that is light, tender, and bursting with fresh apples! Finished with a buttery oat streusel, this apple bread is irresistibly good.
Preheat the oven to 350 degrees F and grease a 9x5 loaf pan with butter or line with parchment paper.
Wash peel, and core the apples. Cut into ½-inch cubes.
In a large mixing bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg together. Add the diced apples and toss to coat the apples in the flour.
In a separate mixing bowl whisk together the buttermilk, applesauce, eggs, honey, melted butter, and vanilla until well combined. Add to the dry ingredients and fold together until just combined and the flour is fully moistened. Don't overmix to prevent a tough apple loaf.
Pour the apple bread batter into the prepared baking pan, spreading it out to evenly cover.
If adding the streusel, mix together the flour, oats, brown sugar, cinnamon, and butter with a fork or your fingers until crumbly. Sprinkle evenly over the apple bread batter.
Bake for 50-55 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Cool the apple bread in the pan on a cooling rack for 10 minutes and then carefully remove the bread out of the pan to cool fully before slicing or storing.
Notes
Apples: Use any apple that is suitable for baking like Granny Smith, Braeburn, Pink Lady, or Honey Crisp.Storage: Store the cooled apple bread in an airtight container for up to 5 days in the refrigerator. Alternatively, wrap in plastic wrap and foil and store in the freezer for up to 3 months. Defrost overnight in the refrigerator.