This peanut butter apple bread is the ultimate fall loaf. It elevates classic apple bread with creamy peanut butter folded into the batter and a crunchy streusel topping that tastes like coffee cake. Moist, warmly spiced, and easy to make, it’s a great loaf to enjoy with morning coffee or as an afternoon snack.
If you’re looking for one recipe to make all season, this apple streusel bread with peanut butter is a go-to. It’s an updated favorite that has been refined over time to improve texture and flavor while keeping the process straightforward.
What you need for this peanut butter apple streusel bread
This loaf is made from simple pantry staples: flour, brown sugar, eggs, cinnamon, peanut butter, and milk. The streusel topping brings a coffee-cake quality and is made from flour, butter, oats, peanut butter, and brown sugar. That crunchy crumble on top is what makes the loaf 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: White whole wheat works well if you prefer it to all-purpose.
- Avocado oil: Substitute with coconut oil (melted) or neutral vegetable oil.
- Peanut butter: Any nut butter such as almond or cashew will work for a peanut-free option.
- Brown sugar: Use coconut sugar for a refined-sugar-free alternative.
Make muffins instead
You can turn this batter into muffins. Spray a muffin tin with nonstick spray and fill each cup about 3/4 full. Top with streusel and bake at 350ºF for 22–25 minutes, or until a toothpick inserted into the center comes out clean.
Storage and freezer instructions
Allow the bread to cool completely before removing it from the pan. Store in an airtight container or a sealed plastic bag at room temperature for up to 2 days, or refrigerate for up to 5 days.
To freeze: Cool completely, wrap tightly in foil or cling film, and freeze for up to 3 months. Thaw at room temperature or warm slices briefly in the oven or microwave.
More apple muffins and loaves
- Apple bread
- Apple cinnamon muffins
- Apple cake with cream cheese frosting
Peanut Butter Apple Streusel Bread
This peanut butter apple streusel bread is a cozy fall loaf that combines grated apples, creamy peanut butter, and a coffee-cake style streusel topping for texture and flavor.
Author: Lee Funke
Prep: 20 minutes • Cook: 1 hour • Total: 1 hour 20 minutes • Servings: 9
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 teaspoons ground cinnamon
Wet Ingredients
- 1/2 cup light brown sugar, packed
- 2 tablespoons avocado oil
- 1 teaspoon vanilla extract
- 1/2 cup all-natural creamy peanut butter
- 2 large Gala apples, peeled, grated, and squeezed dry (about 1.25 cups)
- 1 medium banana, mashed (about 1/3 cup) or applesauce
- 2 large eggs
- 1 1/2 cups plain, unsweetened almond or oat milk (adjust as needed)
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 the oven to 350°F (175°C). Line a standard loaf pan with parchment paper or grease it well.
- Make the streusel: In a small bowl, combine the streusel ingredients and mix until a crumbly topping forms. Set aside.
- Whisk together the dry ingredients (flour, baking soda, salt, and cinnamon) in a medium bowl and set aside.
- In a large bowl, cream the brown sugar, oil, and vanilla. Add the peanut butter, grated apples, and mashed banana and mix until combined. Add the eggs and blend gently. Finally, add the almond or oat milk and stir until evenly incorporated.
- Slowly fold the dry ingredients into the wet mixture until a smooth, thick but pourable batter forms. The exact amount of milk may vary slightly—aim for a batter that is thick but still able to be poured or scooped.
- Pour the batter into the prepared loaf pan and evenly sprinkle the streusel over the top.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let rest a few minutes, then run a knife around the edges and lift the loaf out using the parchment. Transfer to a cooling rack and cool for 15–20 minutes before slicing.
Tips & Notes
- Milk amount can vary by flour type, how you measure ingredients, altitude, and how long the batter sits. Add milk gradually to reach the right consistency.
- The batter should be thick but still pourable into the pan. Baking time can vary by oven; start checking at 50 minutes.
- If using coconut oil, melt it first and add after combining wet and dry ingredients.
Nutrition (per serving, approximate)
Calories: 425 kcal • Carbohydrates: 62 g • Protein: 10 g • Fat: 16 g • Fiber: 4 g • Sugar: 22 g
Nutrition information is an approximation and should be used as a guide.
