Homemade Sourdough Apple Crumb Loaf: Easy Cinnamon Apple Bread Recipe

There’s nothing quite like the aroma of cinnamon and apples baking in the oven to make a house feel like home.

This sourdough apple crumb loaf recipe delivers all that comforting goodness with surprising ease, making it a perfect treat for breakfast, brunch, or an afternoon snack. It’s a delightful way to enjoy the classic flavors of apple pie in a convenient, sliceable bread form.

This recipe focuses on creating a delicious, moist apple bread topped with a sweet, crumbly streusel. The “sourdough” in the title refers to the flavor profile and the rustic charm it evokes, achieved through simple ingredients rather than a lengthy sourdough starter process, keeping it accessible for every home baker. Get ready to bake a truly satisfying loaf that your whole family will adore.

Sourdough Apple Crumb Loaf

---

• Total Time: 1 hour 15 minutes
• Yield: 1 loaf 1x

Print Recipe

Pin Recipe

Description

This Sourdough Apple Crumb Loaf recipe offers a comforting, cinnamon-apple aroma and flavor in an easy-to-make, sliceable bread. Perfect for breakfast, brunch, or a snack, it combines moist apple bread with a sweet, crumbly streusel topping. The “sourdough” refers to its rustic charm, not a lengthy starter process, making it accessible for all bakers. It’s a forgiving recipe, ideal for beginners, and transforms simple pantry staples into a delicious treat.

---

Ingredients

Scale 1x2x3x

1 1/2 cups all-purpose flour

1/2 cup granulated sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 large egg

1/2 cup milk (any kind)

1/4 cup unsalted butter, melted

1 teaspoon vanilla extract

1 1/2 cups peeled, cored, and diced apples (about 2 medium apples, like Fuji or Gala)

1/2 cup all-purpose flour

1/4 cup granulated sugar

1/4 cup packed light brown sugar

1/2 teaspoon ground cinnamon

1/4 cup unsalted butter, cold and cut into small pieces

1/2 cup powdered sugar

1–2 tablespoons milk

---

Instructions

1. Preheat your oven to 350 F (175 C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper, leaving an overhang on the long sides.

2. In a large mixing bowl, whisk together the 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, baking powder, baking soda, salt, 1 teaspoon ground cinnamon, and nutmeg until well combined.

3. In a separate medium bowl, whisk the egg, 1/2 cup milk, melted butter, and vanilla extract until smooth.

4. Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. Do not overmix; a few lumps are fine. Gently fold in the diced apples.

5. For the crumb topping: In a small bowl, combine the 1/2 cup all-purpose flour, 1/4 cup granulated sugar, brown sugar, and 1/2 teaspoon cinnamon. Add the cold, cubed butter. Using your fingertips or a pastry blender, work the butter into the dry ingredients until the mixture resembles coarse crumbs.

6. Pour the apple bread batter into the prepared loaf pan, spreading it evenly. Sprinkle the crumb topping generously over the top of the batter. Place the loaf pan in the preheated oven and bake for 45-55 minutes, or until a wooden skewer or toothpick inserted into the center of the loaf comes out clean. If the topping starts to brown too quickly, loosely tent it with aluminum foil.

7. Once baked, remove the loaf from the oven and let it cool in the pan for about 10-15 minutes. Then, carefully lift it out using the parchment paper overhang or invert it onto a wire rack to cool completely. If desired, whisk together the powdered sugar and 1-2 tablespoons of milk for the glaze. Drizzle the glaze over the cooled loaf just before serving.

• Prep Time: 15 minutes
• Cook Time: 45-55 minutes
• Category: dessert
• Method: baking
• Cuisine: american

Nutrition

• Serving Size: 1 slice

Keywords: apple, crumb, loaf, sourdough, cinnamon, streusel, dessert, breakfast, easy, baking

What You’ll Love About This Quick And Easy Recipe

This sourdough apple crumb loaf is a true winner for busy families and anyone who loves a comforting, homemade treat without a lot of fuss. It’s incredibly forgiving, making it ideal for beginner bakers, and the results are consistently delicious. You’ll appreciate how quickly it comes together, transforming simple pantry staples into a show-stopping loaf. It’s perfect for a weekend breakfast, a special addition to a brunch spread, or even as a dessert with a scoop of vanilla ice cream. The combination of tender apple pieces, warm cinnamon, and a sweet, buttery crumb topping creates a flavor and texture profile that’s universally loved, making it a fantastic option for potlucks or as a thoughtful gift.

Everything You Need To Make This Recipe Without Stress

Gathering your ingredients before you start baking makes the whole process smoother and more enjoyable. This recipe uses common pantry items, so you likely have most of what you need already. Below is a complete list of what you’ll need to create this delightful apple crumb loaf.

INGREDIENTS:

• 1 ½ cups all-purpose flour
• ½ cup granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 1 large egg
• ½ cup milk (any kind)
• ¼ cup unsalted butter, melted
• 1 teaspoon vanilla extract
• 1 ½ cups peeled, cored, and diced apples (about 2 medium apples, like Fuji or Gala)

• ½ cup all-purpose flour
• ¼ cup granulated sugar
• ¼ cup packed light brown sugar
• ½ teaspoon ground cinnamon
• ¼ cup unsalted butter, cold and cut into small pieces

• ½ cup powdered sugar
• 1-2 tablespoons milk

When it comes to substitutions, feel free to use your favorite type of milk, whether it’s whole milk, 2%, or a non-dairy alternative like almond or oat milk. For the apples, while Fuji or Gala are excellent choices for their sweetness and texture, Honeycrisp or Granny Smith apples would also work beautifully, with Granny Smith offering a slightly tart contrast. If you don’t have nutmeg, you can omit it or add a tiny pinch more cinnamon. For the butter, salted butter can be used, just reduce the added salt in the recipe by about half.

Time Needed From Start To Finish

This recipe is designed for efficiency, ensuring you get a delicious homemade treat without spending hours in the kitchen.

• Preparation Time: 15 minutes
• Baking Time: 45-55 minutes
• Cooling Time: 15-20 minutes (before slicing)
• Total Time: Approximately 1 hour 15 minutes to 1 hour 30 minutes

How To Make It Step By Step With Visual Cues

Creating this sourdough apple crumb loaf is a straightforward process. Follow these steps for a perfect, comforting bake every time.

1. Prepare Your Baking Pan and Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper, leaving an overhang on the long sides to easily lift the loaf out later.
2. Combine Dry Ingredients for the Loaf: In a large mixing bowl, whisk together the 1½ cups all-purpose flour, ½ cup granulated sugar, baking powder, baking soda, salt, 1 teaspoon ground cinnamon, and nutmeg until well combined.
3. Mix Wet Ingredients for the Loaf: In a separate medium bowl, whisk the egg, ½ cup milk, melted butter, and vanilla extract until smooth.
4. Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. Be careful not to overmix; a few lumps are perfectly fine. Gently fold in the diced apples.
5. Prepare the Crumb Topping: In a small bowl, combine the ½ cup flour, ¼ cup granulated sugar, brown sugar, and ½ teaspoon cinnamon. Add the cold, cubed butter. Using your fingertips or a pastry blender, work the butter into the dry ingredients until the mixture resembles coarse crumbs.
6. Assemble and Bake: Pour the apple bread batter into the prepared loaf pan, spreading it evenly. Sprinkle the crumb topping generously over the top of the batter. Place the loaf pan in the preheated oven and bake for 45-55 minutes, or until a wooden skewer or toothpick inserted into the center of the loaf comes out clean. If the topping starts to brown too quickly, you can loosely tent it with aluminum foil.
7. Cool and Glaze: Once baked, remove the loaf from the oven and let it cool in the pan for about 10-15 minutes. Then, carefully lift it out using the parchment paper overhang (if used) or invert it onto a wire rack to cool completely. If desired, whisk together the powdered sugar and 1-2 tablespoons of milk for the glaze. Drizzle the glaze over the cooled loaf just before serving.

Easy Variations And Serving Ideas That Fit Real Life

This sourdough apple crumb loaf is incredibly versatile and can be adapted to suit different tastes and occasions. For a fun twist, you could add ½ cup of chopped walnuts or pecans to the batter along with the apples for extra crunch. A handful of dried cranberries or raisins would also be a lovely addition, bringing a touch of chewiness and tartness. If you’re looking for a richer flavor, try browning the butter for the loaf batter before adding it, which will impart a nutty, caramelized note.

When it comes to serving, this loaf shines in many settings. It’s fantastic as a breakfast pastry with a cup of coffee or tea. For a more indulgent treat, serve warm slices with a scoop of vanilla bean ice cream or a dollop of whipped cream, making it a perfect dessert. It also makes a wonderful addition to a brunch spread, alongside fresh fruit and other baked goods. For a simple snack, a slice with a smear of cream cheese or a sprinkle of powdered sugar is pure bliss. Kids often love this bread plain, but a light drizzle of caramel sauce can make it an extra special treat.

Common Slip-Ups And How To Avoid Them

Even with simple recipes, a few common mistakes can impact the final result. Being aware of these can help you achieve a perfect loaf every time.

• Overmixing the Batter: Overmixing develops the gluten in the flour too much, leading to a tough, dense loaf instead of a tender one. Mix only until the wet and dry ingredients are just combined, and a few lumps are fine.
• Not Peeling the Apples: While some recipes leave the apple skins on, for a tender apple bread, peeling the apples ensures a smoother texture throughout the loaf.
• Underbaking the Loaf: An underbaked loaf will be gummy and dense in the center. Always check for doneness by inserting a toothpick into the thickest part of the loaf; it should come out clean. If the top is browning too quickly, tent it with foil.
• Cutting the Loaf Too Soon: Slicing into a warm loaf can cause it to crumble and lose its structural integrity. Allow the loaf to cool for at least 15-20 minutes in the pan, and ideally longer on a wire rack, before slicing. This allows the internal structure to set.
• Crumb Topping Disappearing: If your crumb topping seems to melt into the loaf, it might be due to the butter being too warm or the oven temperature being too low. Ensure your butter for the topping is cold and cut into small pieces, and that your oven is preheated to the correct temperature.

How To Store It And Make It Ahead Without Ruining Texture

Proper storage is key to keeping your sourdough apple crumb loaf fresh and delicious. Once completely cooled, store the loaf at room temperature in an airtight container or wrapped tightly in plastic wrap. It will stay fresh for 3-4 days. For longer storage, this loaf freezes beautifully. Wrap the cooled loaf tightly in plastic wrap, then in aluminum foil, and place it in a freezer-safe bag. It can be frozen for up to 2-3 months.

To enjoy a frozen loaf, simply thaw it at room temperature for several hours or overnight. For a warm, “freshly baked” experience, you can gently reheat individual slices in a toaster oven or microwave. If reheating a whole loaf, remove all wrapping and warm it in a 300°F (

FAQs

• Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
• How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
• Can I adjust sweetness? Yes—add more or less sweetener to taste.
• Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.