Peanut Butter Apple Streusel Bread

5 from 4 votes
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This peanut butter apple bread is the ultimate fall loaf recipe! It gives classic apple bread a run for its money thanks to the addition of peanut butter and a streusel topping.

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If there is one thing you make all fall, let it be this apple streusel bread with peanut butter! This is an OG Fit Foodie recipe and I’ve been making it for years. We recently retested and refined the recipe making it even better!

What do you need for this peanut butter apple streusel bread?

This peanut butter apple bread is made with pantry staples such as flour, brown sugar, eggs, cinnamon, peanut butter, and milk

The streusel topping reminds me of coffee cake and is made with flour, butter, oats, peanut butter, and brown sugar. It’s truly what makes this bread so special!

Featured Comment

“This bread was phenomenal! So moist and the perfect amount of sweetness. I can’t wait to try many more recipes!” -Kaitlyn

Ingredient Swaps and Modifications

  • Flour: we’ve made this recipe with white whole wheat recipe and it works quite well.
  • Avocado oil: feel free to use coconut oil or vegetable oil instead.
  • Peanut butter: if you can’t do peanuts, any kind of nut butter will work such as almond or cashew.
  • Brown sugar: feel free to use coconut sugar instead for a refined sugar-free option.

Make Muffins, Instead!

You can absolutely make muffins instead. Simply spray a muffin tin with nonstick cooking spray and transfer the batter into the tin filling each cup 3/4 of the way full.

Sprinkle on the streusel topping and bake at 350ºF for 22-25 minutes,

Storage and Freezer Instructions

Let your bread cool completely. Then, remove it from the loaf pan. Store it in an airtight container or gallon-size plastic bag on the counter for up to 2 days. Or store in the fridge for up to 5.

To freeze: let the bread cool completely. Then, wrap it tightly with a piece of tin foil. Freeze for up to 3 months.

5 from 4 votes

Peanut Butter Apple Streusel Bread

This peanut butter apple streusel bread is the ultimate fall loaf recipe combining apples, peanut butter, and a coffee cake-like topping.
Prep: 20 minutes
Cook: 1 hour
Total: 1 hour 20 minutes
Servings: 9
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Ingredients 

Dry Ingredients

Wet Ingredients

  • ½ cup light brown sugar, packed
  • 2 tablespoons avocado oil
  • 1 teaspoon vanilla extract
  • 1/2 cup all-natural, creamy peanut butter (we used Smnuckers)
  • 2 large Gala apples, peeled, grated, and moisture removed (~1.25 cups)
  • 1 medium banana mashed, ~1/3 cup or applesauce
  • 2 large eggs
  • 1.5 cups plain, unsweetened almond, or oat milk*

Streusel Topping

  • 2 tablespoons all-purpose flour
  • 2 tablespoons unsalted butter, softened
  • 2 tablespoons old-fashioned rolled oats
  • 2 tablespoons all-natural, creamy peanut butter
  • 2 tablespoons light brown sugar

Instructions 

  • Preheat oven to 350ºF and line a standard loaf pan with parchment paper.
  • Prepare the streusel topping by mixing all ingredients into a small bowl until a crumble forms. Set aside.
  • Combine all of the dry ingredients in a medium-sized bowl. Set aside.
  • In a large bowl, cream together brown sugar, oil, and vanilla. Add the peanut butter, grated apples, and banana. Mix again until combined. Add eggs and gently mix until combined. Lastly, add the almond milk until combined.
    A bowl of ingredients for a peanut butter cookie.
  • Slowly add dry ingredients to the wet ingredients and mix until smooth.
    A bowl of flour with a wooden spoon in it.
  • Transfer the batter to the loaf pan and top with the streusel you made earlier.
    A baking pan filled with oats and granola.
  • Bake for 50-60 minutes or until a toothpick comes out clean. Remove the bread from the oven, let it rest for a few minutes, and then run a knife along the edges of the bread. Gently lift the parchment paper up and transfer the bread to a cooling rack. Let it cool for 15-20 minutes.

Tips & Notes

  • The amount of milk you use may vary depending on different variables; how long you let the batter sit, altitude, how you measure your dry ingredients, etc.
  • You want to batter thick, but pourable. How long the bread bakes will vary by oven and altitude.
  • Avocado oil can be replaced with vegetable oil or coconut oil. If you are using coconut oil, be sure it is melted, and add it after mixing the wet and dry ingredients.

Watch It

[adthrive-in-post-video-player video-id=”rE370M1Z” upload-date=”2017-08-21T12:53:14.000Z” name=”Whole Wheat Peanut Butter Apple Streusel Bread” description=”This Whole Wheat 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.”]

Nutrition

Calories: 425 kcal, Carbohydrates: 62 g, Protein: 10 g, Fat: 16 g, Fiber: 4 g, Sugar: 22 g

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Lee Funke

Lee is the founder of Fit Foodie Finds and based in Minneapolis, MN. She started this website in 2010 as a way to share her love for real food and wellness. The internet has changed so much since then and so has Fit Foodie Finds. Today we're a female-run recipe website publishing hundreds of tried and true recipes developed and tested by our team.

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Courtney
Courtney
August 17, 2023 8:17 am

5 stars
YUMMY and SO easy to make. I love the grated apple.

Emily Richter
August 23, 2023 10:26 am
Reply to  Courtney

The grated apple is such a yummy touch!!

Kaitlyn Novara
Kaitlyn Novara
October 22, 2021 8:10 am
Recipe Rating :
     

5 stars
This bread was phenomenal! So moist and the perfect amount of sweetness. I canโ€™t wait to try many more recipes!

Stephanie
Stephanie
March 7, 2021 11:31 am
Recipe Rating :
     

5 stars
So, I’m not a good girl when it comes to following a recipe. ๐Ÿ™‚ 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!

Rachel
Rachel
May 3, 2020 9:28 pm

How should you store this? Fridge, counter? And if you freeze it, should last what, 3 months or something?

Larissa
Larissa
April 8, 2020 3:29 pm
Recipe Rating :
     

5 stars
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!