Apple Pie Bread
Have you ever been obsessed with trying to figure out a recipe? That’s been me for the past 4 years, ever since I tasted the Apple Pie Bread from The Breadsmith. When fall arrives I can think of only two foods that I look forward to having, The Breadsmith’s Apple Pie Bread and Merbs Candy Apples.
I’ve been scouring the internet for years in hopes to come up with this recipe. I’m not much of a bread baker, so having a recipe to go by is helpful. I found numerous recipes with similarities to The Breadsmith’s version, but not just one to fit the bill. I combined bits and pieces of each plus my own – I thought I had it in the bag!
My recipe turned out perfect, although not identical to the Breadsmith.
In fact, I felt like it needed some added flavor, so I opted to pour a warm golden glaze over the top to seep into the bread, making it totally addicting. I’m pretty sure The Breadsmith’s Apple Pie Bread doesn’t have a glaze, but my version tastes pretty darn spectacular, and even better the next day.
I hope you’ll try it!
Apple Pie Bread
1 cup butter, room temperature
1/2 cup sugar
1 tsp baking soda
1 Tbsp lemon or lime juice
2 tsp vanilla extract
2 cups all-purpose flour
1/4 tsp salt
2 cups coarsely chopped apples
1 tsp cinnamon
4 Tbsp flour
4 Tbsp brown sugar
4 Tbsp cold butter
Apple Pie Filling:
2 large apples peeled cored and sliced ½ inch thick (McIntosh or Granny Smith)
1 tbsp butter
1/4 cup sugar
1/8 tsp ground nutmeg
1/8 tsp cinnamon
1 tbsp flour
1/4 cup (1/2 stick) unsalted butter
1/3 cup firmly packed golden brown sugar
1 Tbsp. Lyle's Golden Syrup
1 Tbsp. Calvados (apple liqueur)
- Preheat oven to 375 degrees F. Spray 1 loaf pan with cooking spray
- Bread: In a large bowl, cream together the butter and sugar until creamy. In a separate bowl, dissolve the baking soda into the lemon juice -mixture will foam up. Once dissolved, add the baking soda mixture, eggs and vanilla to the butter and beat to combine.
- Add the flour and salt until a thick batter has formed.
- Apple Pie Filling: Melt butter in heavy pot; add apples and all remaining ingredients. Partially cook fruit over low heat for 15 minutes, stirring occasionally. Stir in the flour and set aside. Add the cooled apple pie filling to the bread batter stirring by hand to incorporate.
- Bread Crumb Mixture: In a small bowl, combine the crumb ingredients until mixture forms coarse crumbs. Set aside.
- Combine: Spread 1/2 the apple pie bread batter in the loaf pan. Sprinkle with 1/2 the crumb mixture. Repeat with another layer of batter, and top with crumb mixture.
- Bake uncovered for approximately 45 minutes, or until a toothpick inserted in the center comes out mostly clean. Some moisture will remain to due the apple pie filling. Remove from oven and allow to cool slightly, then turn out onto a wire rack.
- Glaze: Melt butter, brown sugar, syrup, and Calvados in a saucepan over medium-low heat for 2 minutes, until slightly thickened. Pour warm glaze over the bread (be sure to have a plate to catch the drippings). Do not cover until thoroughly cooled and glaze has set - about 1 hour.
- Bread can be stored up to 4 days at room temperature, wrapped tightly.
Note: If you have any warmed glaze remaining, pour over slices of bread. Delicious!
A rather rich cakey apple bread, Vicki..I love particularly the streusel topping and apple liqueur glaze…
Surprisingly it wasn’t rich at all. I added the syrup to enhance the flavor of the bread and it was the perfect addition. I should have come to you for an Apple Pie Bread recipe – I bet you would have had one. You’re such a great bread baker.
Oh, man, does this look amazing, Vicki! I love apple baked goods!!!
PS…our Breadsmith closed a couple years ago. I miss their honey oat bread 🙁
Ooh I’d be sad if our Breadsmith left. It’s moved several times to various locations. I’m thinking this location must be their magic spot because it’s always busy. I wish I still had some left, I wouldn’t mind a slice right now.
This looks terrific! I don’t think I’ve had apple pie bread before, and I love the idea. Super recipe – thanks.
Well run on over the The Breadsmith and pick up a loaf, you’ll see what I mean. It’s so darn good. It doesn’t matter what time of day it is, I never tire of it. My version doesn’t taste exactly like theirs but have to admit it was delicious!
Your bread looks amazing, Vicki!!! Great minds think alike 🙂
Vicki, this bread/cake sounds delicious, I love every layer of it…yum!
Thanks for the recipe and have a wonderful week 😀
I hope you’ll try it. I think it tastes best after sitting for 24 hours but really tasty. I was pleased with it. Have a great rest of the week.
This bread looks actually like my perfect breakfast 😀
I know I agree. However, it was also great for lunch and as a snack after dinner. Be careful though not to each too much in one sitting! 😉
I’ve never heard of Breadsmith’s, but that bread looks wonderful! Those big chunks of apple are calling me…or is it the glaze? Whoever it is, I’m inclined to answer! 🙂
The apple pie filling and the glaze together is a must IMO. The flavors are fantastic!
Oh, now this is pure comfort food! What a great idea for a breakfast or dessert, and so much easier than pie. Love this, Vicki!
Yes it was good for breakfast, during lunch and for dessert after dinner. Although I did sneak a snack in the middle of the day as well.
Woaa, this looks so so good. It’s even more perfect with the glaze, I can imagine enjoying it with my cup of coffee.
Obsessive about duplicating some recipe, totally yes. I was working on a cake from way back, it took forever to get the flavors right..the process is so much fun right?
I agree it can be fun and challenging sometimes if you don’t get it just right. Practice makes perfect!
Vicki, This is a comforting and delicious treat for a cup of coffee or tea. Blessings dear, Catherine xo
Thank you. I hope you’ll try it.
I’ve never tried Breadsmith’s version. Looking at your decadent Apple Pie Bread, I know it’s good stuff and I want a big piece right now. I totally know why you look forward to this.
I’m sure when I don’t have the time I’ll still run over to get a loaf from the Breadsmith. However, when I have time I’ll do my version now. It was amazing!
Vicki, I look for good and simple recipes on internet, haven’t tried too many. I bake an apple cake (I don’t know the difference in taste if it is a bread) that taste real good. I am sure yours taste lovely and moist with golden glaze. Have a good weekend!
It was very good. Maybe you can convert it to a gluten free recipe, you’re so good at that. Thanks for your comments.
Just the name of this makes me want to make it! It sounds wonderful and I love this recipe! Thanks for sharing!
I do hope you’ll try it.
Oh my goodness, this bread looks incredible!! I’m loving the glaze on the top!!
It was all so good but the glaze adds that extra umph! I hope you’ll try it.
This bread looks fantastic, happy Fall!
Thank you. Happy fall to you as well!
Love apple bread, my recipe is so similar to this one except the apple pie filling there. I should say the recipe i got from Pampered Chef and fell in love with years ago. I love this time of year and all the Fall recipes, although I wish some bloggers would not post pumpkin recipes the last week of Aug . I was still enjoying the hot sun on vacay in Ca. and the last thing I was thinking was pumpkin, then I got kind of anxious thinking maybe I should post some Fall stuff. Sometimes food bloggers are becoming like the stores that put the Christmas stuff out in July. I have to remind myself sometimes not to get caught up in the hype and remember that my blog is about the recipes I love and for my kids to enjoy in the future 🙂 . BTW your caramel apples looked pretty darn good too! Have a great week.
This apple pie bread looks heavenly. It’s something my family will enjoy. I can’t wait to try this and the other recipes you have here on your site. I wish I lived closer. Would love to come for culinary classes! Thanks for the kind comments and the blog visit 🙂
Sorry, i’m A little confused. Do you add apples to the batter, plus make the filling with apples? It says 2 cups apples diced under the batter ingredients but instructions to mix never says to add them. Then it says 2 large apples under filling ingredients.