Dutch Apple Bread Recipe: Easy Homemade Loaf with Creamy Glaze

Posted on August 30, 2025

The first time I pulled a loaf of Dutch apple bread out of my oven, the aroma that filled my kitchen was pure magic—warm cinnamon, sweet apples, and a hint of vanilla. Honestly, I hadn’t planned on making apple bread that day, but seeing those shiny Granny Smiths on my counter (leftover from a pie attempt gone sideways), I just had to try. Here’s the thing: Dutch apple bread isn’t just another quick bread. It’s got chunks of tart apple, a buttery crumb, and that creamy glaze that drips down the sides—making every bite a little celebration. If you love dessert breads but want something a bit more exciting than banana or zucchini, you’re going to fall for this loaf. I’ve baked this Dutch apple bread recipe more times than I can count—sometimes for lazy Sunday brunches, other times just to have something cozy on hand for afternoon snacks.

What’s really great is that this recipe is simple enough for beginners but satisfying for more seasoned bakers. It’s my go-to when I want to impress friends with minimal effort or sneak a little fruit into the kids’ snacks. You don’t need a fancy mixer, and most ingredients are probably already in your pantry. The creamy glaze is what takes it from “just bread” to something you’ll crave again and again. If you’re into Pinterest-worthy food pics, trust me—this loaf’s golden top and drippy glaze are made for snaps. So grab those apples, and let’s get baking. Dutch apple bread is about to become your new favorite loaf.

Why You’ll Love This Dutch Apple Bread Recipe

Quick & Easy: You can have this loaf prepped and in the oven in under 20 minutes. Perfect for weekends, last-minute guests, or when you need a treat fast.
Simple Ingredients: Everything you need is probably already in your kitchen—no weird or expensive stuff. Flour, sugar, apples, and a few pantry staples.
Perfect for Any Occasion: It’s fantastic for brunch, afternoon snacks, potlucks, or even as a sweet breakfast. I’ve served it for holiday mornings and it was gone in minutes!
Crowd-Pleaser: Kids, adults, and picky eaters all love this bread. The apple chunks keep it moist, and the glaze makes it feel special.
Unbelievably Delicious: The combination of tender apples, rich crumb, and sweet glaze is a total comfort food win. It’s one of those recipes where you close your eyes after the first bite—it’s that good.

What sets this Dutch apple bread apart is the balance of tart apple chunks with a buttery, cinnamon-infused base. I always blend the glaze until super smooth so it coats the loaf perfectly—no gritty sugar bits! Sometimes I even add a dash of nutmeg for warmth (you know, a little secret ingredient). This is not just another apple bread recipe; it’s the one I turn to when I want a loaf that’s moist, flavorful, and beautiful enough to show off.

Honestly, baking this bread feels like a little act of self-care. Whether you’re trying to sneak more fruit to your kids or just need a slice of something sweet with your coffee, this Dutch apple bread delivers every time. Friends always ask for the recipe, and I never mind sharing—it’s just too good to keep to myself!

Ingredients Needed for Dutch Apple Bread

This recipe uses simple, wholesome ingredients to deliver bold flavor and a satisfying texture without the fuss. Everything here is easy to find, and you can swap a few things if needed. Here’s what you’ll need:

For the Bread:
- 2 cups (250g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon (I like Saigon cinnamon for a stronger flavor)
- 1/4 teaspoon ground nutmeg (optional, but adds warmth)
- 1/2 cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 1/2 cup (120ml) sour cream or plain Greek yogurt (adds moisture and tang)
- 1 1/2 cups (180g) peeled, chopped tart apples (Granny Smith recommended, but Honeycrisp or Fuji work too)
- 1/2 cup (60g) chopped walnuts or pecans (optional, adds crunch)
For the Creamy Glaze:
- 1 cup (120g) powdered sugar
- 2-3 tablespoons (30-45ml) milk (use dairy or non-dairy)
- 1/2 teaspoon vanilla extract
- Pinch of salt (balances the sweetness)

Ingredient Tips: For apples, firmer varieties like Granny Smith hold their shape better in baking. If you’re out of sour cream, plain Greek yogurt works just as well (I’ve tried both, and honestly, can’t tell the difference). If you want to make this gluten-free, swap the all-purpose flour for a 1:1 gluten-free blend. For nut allergies, skip the walnuts or pecans—no problem. The glaze can be made with almond milk if you’re dairy-free; just use a little less for a thicker consistency.

Substitutions: Brown sugar can replace half the granulated sugar for a richer flavor. Add raisins or dried cranberries for extra texture. In fall, I sometimes toss in a handful of chopped dried apricots—it sounds weird, but it works! The bread is forgiving, so don’t stress if you need to swap something out.

All in all, these ingredients come together to create that classic Dutch apple bread flavor—sweet, spiced, and perfectly moist. I recommend using fresh apples if possible, but canned or frozen will do in a pinch (just pat them dry so your bread doesn’t get soggy).

Equipment Needed

Baking Dutch apple bread doesn’t demand much, which is one of the reasons I love it. Here’s what you’ll need:

9×5-inch loaf pan (If yours is slightly smaller, just watch the baking time—it might need a few extra minutes.)
Mixing bowls (One large, one medium. Glass or metal works just fine.)
Hand mixer or stand mixer (You can use a sturdy whisk and some elbow grease if you’re feeling adventurous!)
Rubber spatula (For scraping every last bit of batter.)
Measuring cups and spoons (Accuracy matters in baking—trust me, I learned the hard way.)
Small bowl (For glaze mixing.)
Wire cooling rack (If you don’t have one, just let the bread cool in the pan a bit longer.)
Paring knife (For peeling and chopping apples.)

Honestly, I’ve baked this recipe in cheap aluminum pans, fancy nonstick ones, and even glass—the bread turns out every time. If you’re using an older pan, line it with parchment for easy removal. For mixing, a good old wooden spoon works if you don’t have a mixer (gives you a mini workout too!).

Don’t forget to keep your loaf pan clean and dry. If you use it for other sweet breads, a quick wash with warm water and mild soap after each use keeps it in good shape. You don’t need expensive gear—just solid basics. If you’re just starting out, dollar store measuring cups work great. I’ve lost a few to the garbage disposal over the years, but hey, life happens.

Preparation Method for Dutch Apple Bread

Prep the Pan and Oven: Preheat your oven to 350°F (175°C). Grease your 9×5-inch loaf pan with butter or nonstick spray. For extra insurance, line with parchment paper—makes for easy lifting later.
Mix Dry Ingredients: In a medium bowl, whisk together 2 cups (250g) flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon cinnamon, and 1/4 teaspoon nutmeg (if using). Set aside.
Cream Butter and Sugar: In a large bowl, beat 1/2 cup (115g) unsalted butter and 1 cup (200g) sugar until light and fluffy—about 2-3 minutes. Use medium speed for best results. It should look pale and airy.
Add Eggs and Vanilla: Beat in 2 large eggs, one at a time, mixing well after each. Add 1 teaspoon vanilla extract. Scrape down the bowl so everything is incorporated.
Add Sour Cream: Mix in 1/2 cup (120ml) sour cream or Greek yogurt. The batter will look a little curdled—don’t worry, it will smooth out once you add the flour.
Combine Dry and Wet: Add the dry ingredients to the wet mixture in two parts, mixing gently after each addition. Don’t overmix—just until no streaks of flour remain. The batter should be thick but not stiff.
Fold in Apples and Nuts: Gently fold in 1 1/2 cups (180g) chopped apples and 1/2 cup (60g) walnuts or pecans (if using). Make sure the apple chunks are evenly distributed. The batter will look chunky, which is perfect.
Transfer to Pan: Pour the batter into your prepared loaf pan and smooth the top with a spatula. Tap the pan gently on the counter to release any air bubbles.
Bake: Bake in the preheated oven for 55-65 minutes. Check at 50 minutes—insert a toothpick into the center. If it comes out with moist crumbs but no wet batter, the bread is done. If not, give it another few minutes. Top will be golden brown and may crack a bit (that’s normal!).
Cool: Let the bread cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely. If you rush this, the glaze can melt and run off—learned that one the hard way.
Prepare the Glaze: In a small bowl, whisk together 1 cup (120g) powdered sugar, 2-3 tablespoons (30-45ml) milk, 1/2 teaspoon vanilla, and a pinch of salt. Start with 2 tablespoons milk and add more for desired thickness. Glaze should be creamy and pourable, but not runny.
Glaze the Bread: Once the bread is cool, drizzle the glaze over the top, letting it drip down the sides. Let it set for 10-15 minutes before slicing. Your patience will pay off—the glaze firms up and looks gorgeous.

Troubleshooting: If your bread is browning too quickly, tent with foil halfway through baking. If apples sink to the bottom, try tossing them in a tablespoon of flour before folding in. For an even glaze, pour slowly and use a spoon to guide the drips.

Personal Tips: Sometimes I prep the apples the night before and keep them in lemon water in the fridge to save time. If you forget to soften the butter, just microwave it for 10 seconds (but watch out for melting!). And if you’re in a hurry, you can skip the glaze, but honestly—it’s worth the extra 2 minutes.

Cooking Tips & Techniques

Over the years, I’ve picked up a few tricks that make this Dutch apple bread recipe foolproof. Here’s what I’ve learned (sometimes the hard way):

Room Temperature Ingredients: Butter and eggs mix better when at room temp. This helps create a lighter, fluffier loaf. If you forgot, set eggs in warm water for 5 minutes.
Don’t Overmix: Once you add the flour, mix gently. Overmixing leads to dense bread. I used to think more mixing meant better bread, but nope—less is more!
Chop Apples Evenly: Keep apple chunks about 1/2 inch. Too big, and they make holes. Too small, and you lose that juicy bite. If you’re using softer apples, be gentle so they don’t turn to mush.
Test for Doneness: Ovens vary, so always check with a toothpick. If you see wet batter, give it more time. If it’s clean or has crumbs, you’re good to go.
Glaze Timing: Wait until the bread is completely cool before glazing. If you’re impatient (like I used to be), the glaze will melt and run off.
Multitasking Tip: While the bread bakes, prep the glaze and clean up. Makes for less kitchen chaos and a smoother finish.

My biggest fail? Forgetting to line the pan. The loaf stuck to the bottom and broke in half—so now I always use parchment. Another lesson: don’t use apples that are too ripe. They get mushy and make the bread soggy. For consistency, weigh your ingredients if you can. I resisted for years, but it really does help—especially with flour.

Finally, don’t be afraid to add your own twist. A sprinkle of cinnamon on top before baking creates a pretty crust. A little lemon zest in the glaze wakes up the flavors. Every loaf is a chance to learn something new!

Variations & Adaptations

One of the best things about Dutch apple bread is how flexible it is. Here are a few ways to make it your own:

Gluten-Free: Use a 1:1 gluten-free flour blend. I’ve tried Bob’s Red Mill and King Arthur—they both work well. The loaf stays moist and flavorful.
Dairy-Free: Swap butter for vegan margarine and use coconut yogurt or dairy-free sour cream. Use almond or oat milk for the glaze.
Seasonal Twist: Add 1/2 cup fresh cranberries or dried cherries in winter. In summer, try a mix of apples and peaches for a lighter flavor.
Nut-Free: Skip the walnuts or pecans, or use pumpkin seeds for crunch. Sunflower seeds work too if you’re looking for something different.
Spice it Up: Add 1/4 teaspoon ground ginger or cardamom to the batter for a warming kick. Sometimes I add a handful of raisins or currants—my grandma used to do that.

For a different cooking method, you can bake as mini loaves or muffins—just reduce the baking time to 18-22 minutes for muffins. If you want a dessert-style bread, sprinkle coarse sugar on top before baking for a crunchy finish.

My personal favorite? I sometimes add a swirl of cinnamon sugar in the middle of the loaf. Just layer half the batter, sprinkle with cinnamon and sugar, then add the rest. Looks gorgeous when sliced and tastes amazing!

Serving & Storage Suggestions

This Dutch apple bread is best served at room temperature or slightly warm. I love slicing thick pieces and serving them with a mug of coffee or hot apple cider—perfect for cozy afternoons. Add a scoop of vanilla ice cream for a dessert treat, or pair with sharp cheddar cheese for a savory twist (sounds odd, but it’s so good!).

Serving Tips: Cut with a serrated knife for clean slices. For special occasions, garnish with thin apple slices or a sprinkle of cinnamon on top of the glaze. Makes for a gorgeous presentation—ideal for Pinterest photos!

Storage: Keep leftover bread tightly wrapped in plastic or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week. To freeze, wrap the loaf (or slices) in foil and store in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge or at room temp.

Reheating: Warm slices in the microwave for 10-15 seconds, or pop in a low oven (300°F/150°C) for 5 minutes. The glaze may soften a bit, but flavors stay delicious. Honestly, this bread tastes even better the second day as the apple flavor deepens. If you’re planning ahead, bake a double batch and freeze one—you’ll thank yourself later!

Nutritional Information & Benefits

Each slice of Dutch apple bread (based on 12 slices per loaf) has approximately:

Calories: 210
Fat: 7g
Carbohydrates: 34g
Protein: 3g
Sugar: 18g
Fiber: 2g

Health Benefits: The apples provide vitamin C, fiber, and antioxidants. Using Greek yogurt or sour cream adds protein and calcium. You can reduce sugar by 1/4 cup if you prefer less sweetness. For gluten-free or dairy-free diets, the substitutions listed keep things friendly for most needs.

Potential allergens include wheat, dairy, eggs, and nuts (if added). Always check ingredient labels if you’re baking for someone with allergies. Personally, I love that this recipe sneaks fruit into a treat—makes me feel good about serving it to my family. Apple bread is a little indulgence with a wholesome twist!

Conclusion

If you’re searching for a treat that’s easy, comforting, and absolutely delicious, this Dutch apple bread recipe is the answer. The tender crumb, juicy apple chunks, and creamy glaze make it a loaf worth baking again and again. You can customize it however you like—swap ingredients, change up the spices, or add your own personal touch.

I genuinely love this recipe because it’s simple, reliable, and always brings smiles. The smell of it baking is enough to lift your mood, and sharing a slice (or two) with friends feels like a little celebration. So why not give it a try? Leave a comment below with your favorite twist, share your photos, or tag me if you adapt the recipe. Happy baking—and don’t forget to enjoy every bite!

Frequently Asked Questions

Can I use any type of apple for Dutch apple bread?

Yes! Granny Smith apples are my favorite for their tartness, but Honeycrisp, Fuji, or Gala work well too. Softer apples may get mushy, but the flavor is still great.

How do I know when my Dutch apple bread is fully baked?

Insert a toothpick in the center; if it comes out clean or with moist crumbs (not wet batter), the loaf is done. If the top is browning too fast, cover loosely with foil for the last 10 minutes.

Can I make this bread without nuts?

Absolutely! Just omit the walnuts or pecans. The bread is still moist and delicious—no need to replace them unless you want extra crunch.

Can I freeze Dutch apple bread?

Yes, this loaf freezes beautifully. Wrap tightly in foil and place in a freezer bag. Thaw overnight in the fridge or at room temperature before serving.

How do I keep the glaze from melting off?

Let the bread cool completely before glazing. If you glaze while warm, it will melt and run. For a thicker glaze, use less milk and whisk until very smooth.

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