Apple Streusel Bread

Today’s apple bread made with Lucky Leaf apple pie filling, was a surprise hit and one I wish I’d tried sooner. The problem was it also called for biscuit mix and the only type I buy is the lower fat “Heart Smart” type, which I wasn’t sure would work. But today I was desperate — there were hungry kids running around, I was completely out of butter, and I had an open can of pie filling that needed using. The bread, which is made with  vegetable oil instead of butter, was the perfect solution, and based on the results I’d go out and buy everything to make it again.

Apple Streusel Bread

This a good bread.  The apple flavor is not overwhelming or overly tart and the bread tastes more like apple pie or strudel than plain apple bread. Plus, you get big chunks of soft apples in every slice. The original apple streusel bread recipe is on Lucky Leaf, but I halved it and used the light baking mix. I also used Spice Islands Pumpkin Pie Spice instead of apple pie spice and an extra dash of cinnamon.

apple streusel bread


Apple Streusel Bread
Prep time
Cook time
Total time
An apple quick bread with apple pie filling in the batter. I only needed one loaf and used half a can. For two loaves, double the recipe and use the full can. You can freeze the second loaf or give it away.
Recipe type: Breakfast
Cuisine: American
Serves: 10
  • 1 1/4 cups packaged baking mix (I used Bisquick Light)
  • 1/4 cup flour
  • 1 teaspoons apple or pumpkin pie spice
  • 2 large eggs, beaten
  • 1/2 of a can of 21 oz can apple pie filling (Lucky Leaf Premium)
  • 1/2 cup applesauce
  • 1/4 cup plus 2 tablespoons packed brown sugar (divided)
  • 1/3 cup cooking oil
  • 1/4 cup chopped walnuts (optional)
  1. Preheat oven to 350°F. Spray a loaf pan with flour-added baking spray.
  2. In a large bowl combine baking mix, flour, and spice. In another large bowl combine eggs, apple pie filling, apple sauce, 1/4 cup of the brown sugar, and oil. Add to flour mixture. Stir just until moistened. Pour into pan. Top with remaining brown sugar and nuts (if using).
  3. Bake for 55 to 60 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on wire rack for 10 minutes. Remove from pan and cool completely on wire rack. Wrap and store overnight for easier slicing. Makes 1 loaf

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  1. says

    This looks good and healthy. I also like the chunks of apple plus the brown sugar/nut topping. This recipe also ap”peals” to me because there are no apples to peel!

  2. says

    appreciate the triple exclamation points. i was right on the fence about clicking to see the slice (ok i wasn’t really) and those three exclamation points made me feel i HAD to

  3. says

    Exclamation points make everything more exciting. (!!!!!)

    Stephanie, if you try it with cherry pie filling, let me know. Maybe you could do a chocolate version.

    Gloria and Erin, the chunks were good. One thing I forgot to mention was that I used the premium apple pie filling and kind of mashed the chunks in half and broke them up with a spoon.

  4. says

    Kinda makes me wish it was fall outside. But I’m not the type that waits until appropriate seasons to make whatever I want. 😉

  5. Louise says

    I’ll keep this recipe to use some of the apple pie filling I’ll be making in Fall as a Master Food Preserver. Most of it will be used in pies as that’s a more efficient use of quantity.

  6. C L says

    This sounds delicious! I might just make 2 loaves so I don’t need to do the “half can” thing. 🙂 This also sounds like it might be a bread that freezes well. I love to “bake ahead”. 🙂

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