This Healthy Peanut Butter Apple Streusel Bread is the perfect healthy fall bread. It’s made with white whole wheat flour, grated apples, creamy peanut butter, and coconut oil.
Sunday = Rest Day
SUNDAY! Hi. How are yah?
Is Sunday a rest day for anyone else? Mark and I have been in a really great rhythm of working out 5 days/week. We take Thursdays and Sundays off and let me tell you, it’s SPECTACULAR. I love my rest days and I NEED them. Usually, my body is destroyed from the week’s workouts and I’m physically exhausted.
I think back to the days where I NEVER took rest days and I worked my body until I was physically exhausted and ill. People, this is not good for anyone. Your body needs to rest in order to properly break down and grow muscle. That’s right. GROW MUSCLE.
I know I mentioned this about 8 weeks ago, but Mark and I finally took our 2nd body fat test after our 8-week challenge at Switch. Guess what? We both got closer to our goals! My goal was to gain muscle and lose fat and I did both! I lost about 1.3% body fat and gained 1.5 lb.s of muscle. GUESS WHAT PEOPLE? Over all I GAINED weight. That’s just the way the body works, my friends! Mark did great too. He actually lost like 8 lbs. which is awesome for him. Must be that Fit Foodie diet he’s on now that he lives in Minneapolis. Oh, and a combination of hard work!
The Best Bread
So dis bread. I posted a sneak peek on IG last week and almost broke the internet. It’s finally here! Peanut butter + apple + streusel = love. It’s made with a base of white whole wheat flour, a little bit of brown sugar (cuz why not??), grated apples, some banana, and a whole lot of streusel. Lucky for you I made a video showing you how easy it really is to make.
It’s best if eaten with a scoop of peanut butter. #truth
Can you make it vegan?
I have not tried this apple streusel bread sans eggs, but it’s on my list to do some time soon!
Can I use a different type of flour?
I also haven’t tried it subbing any other kinds of flours, but I think part oat or buckwheat flour would be delicious! One thing I would do is sub coconut flour or almond flour 1:1.
Streusel or No Streusel?
I did make this without the streusel topping and it’s definitely sweet enough as a bread without it. If you’re not into the extra sweet/sugar, feel free to skip the topping for a more toned-down version.
Healthy Bread Recipes
- Easy Apple Cinnamon Bread
- Vegan Banana Bread
- Chocolate Chocolate Chip Banana Bread
- Healthy Banana Bread
- Apple cinnamon Muffins
Peanut Butter Apple Streusel Bread
Ingredients
Dry
- 1.5 cups white whole wheat flour
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 2 teaspoon teaspoons ground cinnamon
Wet Ingredients
- 1/2 cup all natural peanut butter creamy
- 2 large eggs
- 1 medium banana mashed (1/3 cup)
- ½ cup light brown sugar packed
- 2 large apples peeled and grated (1.25 cups)
- 1/2 cup plain, unsweetened almond milk*
- 1 teaspoon vanilla extract
- 2 tablespoons melted coconut oil
Streusel Topping
- 2 tablespoons white whole wheat flour
- 2 tablespoons rolled oats
- 2 tablespoons creamy peanut butter
- 2 tablespoons brown sugar
- 1/2 tablespoon coconut oil
Instructions
- Preheat oven to 350ºF and spray a bread pan with nonstick cooking spray.
- Prepare the streusel topping by mixing together all ingredients into a small bowl. Set aside.
- In a medium size bowl, mix together white whole wheat flour, baking soda, salt, and ground cinnamon.
- In a large bowl, cream together brown sugar, peanut butter, and eggs. Then, gently mix in almond milk, mashed banana, and vanilla.
- Slowly add dry ingredients to wet ingredients and mix until smooth.
- Prepare apples by peeling and then finely grating. Add apples to batter and mix.
- Finally, add melted coconut oil and mix until smooth.
- Pour batter into bread pan and top with the streusel you made earlier.
- Bake for 50-60 minutes. Let cool for at least and hour and enjoy!
Tips & Notes
- Your batter should be thick!
- Nutrition with 1/2 the streusel topping: 341 calories | 15g fat | 43g carb | 6g fiber | 22g sugar | 9g protein
- Nutrition without streusel topping: 247 calories | 9g fat | 33g carb | 3g fiber | 20g sugar | 6g protein
This bread was phenomenal! So moist and the perfect amount of sweetness. I can’t wait to try many more recipes!
So, I’m not a good girl when it comes to following a recipe. 🙂 I subbed a 1/2 cup of quick cooking oats for the same amount of white whole wheat flour. I also decreased the sugar to 1/4 cup (the hubs is trying to dodge sugar) and used coconut sugar instead of brown. I didn’t make the streusel topping, but I did make up some cream cheese/maple syrup frosting to put on top for the teenager who likes things sweeter. I also baked them as muffins, not a loaf. So not a rule follower! These were AMAZING! Moist, flavorful – delish! These will be perfect for breakfast on the go this week and are definitely going in the breakfast rotation in the future. Thanks so much!
So glad all of your recipe swaps worked!
How should you store this? Fridge, counter? And if you freeze it, should last what, 3 months or something?
It will last the longest in the fridge. If you freeze it, I would say up to 3 months!
I literally remember the first time I tried this bread. I was having brunch with a bunch of bridesmaids before a bestie’s wedding, and the bride’s stepmom brought this bread for the group. IT WAS AMAZING! I love this loaf and make it any time I have friends or family coming in to visit. I’ve made this one vegan by subbing flax eggs (worked great!), and once used half oat flour and half whole wheat, and that worked well too. This recipe is a winner!
I was there for that 😀 Love the streusel so much!
At 60 minutes the batter was still wet in the center. Just barely dry at 75 minutes Thoughts? Followed the recipe exactly.
Do you think this would work with almond butter?
I want to make this on my next refreed day soooo bad!!! BUT I am allergic to bananas. I break out in horrific hives any time I eat one. Which is so sad because I love them. But the allergic reaction has gotten stronger over the years so now I can’t even try them or have them in baked goods. Are they essential to this dish? Will the bread work without them or is there a sub? Please let me know.
Hi! Sub the banana for applesauce and you should be good to go!
I am guessing by the video you used no sugar added PB? Can you confirm? Looks amazing, can’t wait to try!
Have you tried baking as muffins? I think I’m going to give it a shot, but I’m wondering whether I should add a little baking powder, and maybe a little more liquid?
I have not, but I wouldn’t alter the recipe at all! It should still work with a much less cook time, too!
This looks so delicious! Do you have any suggestions on how to make this a vegan-friendly recipe and substitute the eggs? Thanks ?
Hmmm we have not tried making this bread without eggs! If anything I think you’d need to make at least 2 flax eggs. Good luck!
Can I suggest maybe moving the brown sugar from the dry ingredients section to the wet ingredients section? I know you clarify what to do in the instructions, but when I was making this without reading too carefully I put the 1/2 cup brown sugar in with all the other dry ingredients because that’s where it was listed. I think it’ll turn out fine either way but maybe it’ll help other people not do what I did! Thanks! Can’t wait till this comes out of the oven 🙂
Hey Kristina, thank you for the tip! I will move it to the wet ingredients! Hope your bread still turned out ok 🙂
O.M.G. LEE AND LINLEY. This effin bread is insanely delicious !!! I just made it and it tastes heavenly – there is no better way to get into fall mode than baking and devouring this incredibly delish insanity. My whole flat smells like it and I am not even mad.
THANK you so much for this recipe – love you guys SO much! <3
YAS!!! We are so glad you loved it. We’ve made it about 5 times since posting 🙂
I live in North Florida and decided to make this as a healthy, no-power-needed Hurricane Irma snack. It turned out to be delicious and filling – just what I needed, especially with no power for the foreseeable future. Bonus – my eight-month-old has enjoyed snacking on little pieces!
A few notes:
– the banana I used was underripe, so I used all of the streusel to compensate.
– my oven got wonky midway through cooking, so I turned the heat down to 325 and cooked it about 10 extra minutes. The edges got a little dry, but the rest of the bread was moist and delicious!
Oh my gosh this comment. I am so sorry you guys are stuck in FL and hope you are safe!
What kind ignore coconut oil do you use in your recipes? Liquid? Refined? Unrefined?
Melted unrefined!
Thank you! Also wondering if I could substitute the whole wheat flour for Almond flour?
Looks delicious! What size of loaf pan did you use?? 4 x 8 or 9x 5?
9 x 5 inch!
Looks good. I will try to make it for my wife. Hope this bread turns out well. Thanks for sharing this.
You had me at “peanut butter.” Adding this to my fall baking list!
do you have nutritional info on this recipe? I have gestational diabetes and just need a carb count on a serving!
You can get the nutritional information for any recipe here:
https://www.verywell.com/recipe-nutrition-analyzer-4129594
Hi I just made this and my family all looked ve it including my very fussy 13 year old. I used almond butter instead of pb. For the top I used demarara sugar for crunch and cinnamon and it was perfect. THANK you
YAY!! Love the almond butter substitution!
Y U M!! This looks amazing and involves so many of my favorite things. Going to have to whip up a batch to have on hand once baby comes!