This apple streusel bread made with Lucky Leaf apple pie filling, was a surprise hit and one I wish I’d tried sooner. Along with the apple pie filling, the recipe calls biscuit mix and uses oil instead of butter. It’s very easy to throw together and tastes great. Looks like I need some new photos, but these at least give you an idea of how it looks.
I used an 8 1/2 by 4 1/2 inch loaf pan. Next time I’ll use an 8×4 inch.
Apple Streusel Bread Flavor and Texture
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 pumpkin pie spice instead of apple pie spice and an extra dash of cinnamon.
More Apple Recipes
Apple Streusel Bread
- 1 1/4 cups packaged baking mix, regular or lite
- 1/4 cup all-purpose flour
- 1 teaspoon apple or pumpkin pie spice
- 2 large eggs, beaten beaten
- 1/2 21 oz 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
- Preheat oven to 350°F. Spray a loaf pan with flour-added baking spray.
- 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).
- 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
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”. 🙂
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.
Kinda makes me wish it was fall outside. But I’m not the type that waits until appropriate seasons to make whatever I want. 😉
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.
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
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!
mmm… looks yummy. Now I’ll have to try it with cherry pie filling.
Mmm I love that there are chunks of apple in this.