Soups & Stews
Martha Stewart’s apple bread delivers warm, spiced layers with a signature cinnamon-apple streusel top that’s impossible to resist. ✨ The secret lies in folding tender apples into a moist crumb, then crowning it with a buttery, crunchy streusel that caramelizes to golden perfection.
I’ve baked this recipe countless times—it’s the kind of bread that disappears within hours, whether served fresh from the oven or reheated with butter the next morning.
What sets this recipe apart is the balance of textures: a soft, slightly dense loaf with pockets of juicy apple, topped by a streusel that’s crisp on the edges and tender underneath.
Martha’s method uses a steam pan (or aluminum foil) to create that signature crust, ensuring the bread rises beautifully without over-browning. The cinnamon and nutmeg in both the dough and streusel add warmth that’s perfect for fall mornings or holiday gatherings.
By the time it emerges from the oven, you’ll have a loaf that smells like autumn—spiced, buttery, and slightly caramelized at the edges. The apples stay tender without turning mushy, while the streusel releases its buttery aroma with every slice.
This isn’t just bread; it’s a centerpiece for breakfast tables, dessert plates, or even paired with coffee as an afternoon treat.
Ready in about 40 minutes from start to finish, this recipe is perfect for beginners and experienced bakers alike. The instructions walk you through every step, from prepping the apples to achieving that signature crust. Let’s get baking!
Ingredients for apple bread recipe martha stewart
Six servings of Martha's signature spiced apple bread with golden streusel top.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 3 ½ cups | Sifted for even texture |
| Granulated Sugar 🍚 | 1 ½ cups | White or light brown |
| Light Brown Sugar 🍚 | ½ cup | Packed firmly |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for streusel |
| Large Eggs 🥚 | 2 whole | Room temperature |
| Granny Smith Apples 🍎 | 2 ½ cups | Peeled, diced small |
| Milk 🥛 | 1 cup | Whole for richness |
| Ground Cinnamon 🌿 | 2 tbsp | Freshly ground preferred |
| Ground Nutmeg 🌿 | ½ tsp | Freshly grated for warmth |
| Baking Soda 🧂 | 1 ½ tsp | Pure baking soda |
| Salt 🧂 | ½ tsp | Diamond Crystal preferred |
| Vanilla Extract 🍯 | 1 tsp | Pure vanilla extract |
| Old-Fashioned Rolled Oats 🌾 | ½ cup | For streusel texture |
| Chopped Walnuts 🥜 | ½ cup | Toasted for nuttiness |
The apples are non-negotiable—Granny Smiths give that bright, tangy bite that balances the sweetness. Organic apples from the farmers market stay crispest, but any firm variety works. For the streusel, Old-Fashioned oats create that perfect crunch, while walnuts add depth. I always toast the nuts first—their aroma alone makes the whole kitchen smell like autumn. The butter needs to be cold for the streusel to stay crumbly; cut it into small cubes and keep it in the fridge until you're ready to mix.
No Granny Smiths? Honeycrisp or Fuji hold up well too. Short on walnuts? Pecans or almonds work just as well—just toast them first. The oats can be swapped for crushed graham crackers if you're in a pinch, but you'll lose that classic streusel texture. For the cinnamon, Penzeys or McCormick are my go-tos, but any good-quality ground cinnamon will do. Nutmeg is trickier—if you're using pre-ground, check the date; it loses potency fast. Freshly grated from a whole nutmeg is ideal, but not required.
The dough keeps for 2 days in the fridge, covered, and the streusel can be prepped ahead too—just store it separately. Once baked, this bread stays moist for 3 days wrapped in foil at room temperature. For longer storage, slice and freeze the bread—it reheats beautifully in a 350°F oven for 10 minutes. I always make two loaves; one disappears by lunchtime, and the second gets sliced for toast the next morning.
Why You'll Love This Recipe
- No-Knead Magic: I swear by this recipe because it’s the rare bread that doesn’t demand my full attention. You mix the flour, sugars, and softened butter—no stand mixer required—then fold in those tender apple chunks (peeled, diced, and tossed in lemon juice, because Martha knows her details). The dough comes together in minutes, and the rising happens while I’m doing laundry or scrolling through my phone.
- Sweet Butter Bliss: That ratio of granulated and brown sugar? Chef’s kiss. The granulated gives it that crisp, caramelized crust, while the brown sugar keeps the crumb tender and moist. And the butter? It’s not just melted into the dough—it’s whipped with the sugar first, creating these little pockets of richness that make every slice taste like a hug.
- Breakfast to Brunch: Honestly, this bread is my go-to for lazy mornings, but it’s also the star of weekend brunches. Toast it with cinnamon sugar for a quick breakfast, or serve warm with a smear of that same butter you used in the recipe (yes, the leftovers are that good). I’ve even packed slices for lunch—it holds up better than most store-bought loaves.
- Leftovers That Last: Between us, I make a double batch on Sundays because this bread doesn’t go stale for days. Freeze half the loaf, and you’ve got a ready-made solution for when you forget to pack lunch or need a last-minute snack. And since it’s made with pantry staples—flour, sugar, butter—it’s one of those recipes that never feels like a splurge.
Step-by-step instructions for Martha Stewart's apple bread
Here's the method for a tender crumb with a cinnamon-spiced apple filling and crunchy walnut streusel.
👨🍳 Step 1: Prepare the Dough and Apple Filling
Preheat your oven to 350°F and grease a 9x5-inch loaf pan. In a large mixing bowl, whisk together the 3.5 cups all-purpose flour, 1.5 tsp baking soda, 0.5 tsp salt, 2 tbsp ground cinnamon, and 0.5 tsp ground nutmeg. Set aside.
In a separate bowl, cream together the 1 cup unsalted butter (softened but still cold), 1.5 cups granulated sugar, and 0.5 cup light brown sugar on medium speed until light and fluffy—about 3-4 minutes. Add the 2 whole eggs one at a time, mixing well after each addition, then stir in the 1 tsp vanilla extract and 1 cup milk.
Gradually add the dry ingredients to the wet mixture, mixing just until combined. Don't overmix—you want a soft, slightly sticky dough. In a separate bowl, toss the 2.5 cups peeled, diced Granny Smith apples with 1 tbsp granulated sugar and 1 tsp cinnamon.
🥘 Step 2: Assemble the Loaf Pan
Spread half of the dough mixture evenly into the prepared loaf pan. Top with the apple mixture, pressing down gently to create an even layer. This ensures the apples stay submerged and cook through without burning.
Sprinkle the remaining dough evenly over the apples, creating a smooth top layer. Here's the thing—don't worry if it looks uneven. The bread will rise and smooth out during baking. Gently press down on the top to encourage even rising.
🔥 Step 3: Make the Streusel Topping
In a medium bowl, combine the 0.5 cup old-fashioned rolled oats, 0.5 cup chopped walnuts, 0.5 cup light brown sugar, 2 tbsp ground cinnamon, and 0.25 cup all-purpose flour (from your remaining flour). Cut in the 0.5 cup unsalted butter (cold and cubed) using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Sprinkle this streusel mixture evenly over the top of the loaf, pressing down lightly with your fingers. The streusel should cover the entire surface—this creates that signature crunchy, caramelized top we're after. Don't skip pressing it down; this ensures good contact with the bread for maximum browning.
⏰ Step 4: Bake to Perfection
Bake for 50-55 minutes until the top is deep golden brown and a toothpick inserted into the center comes out clean. I know it seems like a long time, but patience pays off—this ensures the apples are tender and the bread fully set.
If the top browns too quickly, loosely tent the pan with aluminum foil after 30 minutes to prevent over-browning while allowing the bread to continue baking. The bread is done when it springs back slightly when pressed gently in the center.
🍽️ Step 5: Cool and Serve
Remove from the oven and let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. This resting period allows the juices to redistribute, preventing a gummy texture. The bread will be tempting to eat warm, but it's even better at room temperature.
Slice with a serrated knife for clean cuts that showcase the beautiful apple filling. Serve with butter or your favorite jam. The contrast of warm, spiced bread with cool jam makes every bite perfect. Store leftovers wrapped at room temperature for up to 3 days or freeze for up to 3 months.
Pro Tips For Making Apple Bread Recipe Martha Stewart
- Cream Butter Properly: Martha’s recipe relies on that signature buttery texture, so don’t just melt the butter—whip it with the sugars until it’s pale and fluffy. I used to skip this, and the bread turned out dense instead of tender. Takes 3-4 minutes with a hand mixer, but it’s the thing that matters most.
- Use Cold Apples: Slice your apples right before folding them into the dough and keep them in the fridge until you’re ready. Warm apples release moisture and make the bread gummy. Cold slices keep the texture just right—no soggy bottoms here.
- Don’t Overmix the Dough: Once you add the flour, stop mixing as soon as it comes together. Overworking it develops gluten, and you’ll end up with a tough, chewy loaf instead of that classic soft, crumbly apple bread. Two minutes max after flour goes in.
- Bake in a Metal Pan: Glass pans work, but they won’t give you that perfect golden crust. A metal loaf pan conducts heat better, so the bread browns evenly and bakes through faster. Grease it well—this isn’t the time to skimp on butter.
Health benefits of apple bread recipe martha stewart
Fiber-Rich Goodness
The combination of whole-grain flour (or all-purpose flour in this recipe) and chopped walnuts delivers a surprising 8 grams of fiber per serving. This supports digestive health and keeps you feeling full longer, making it a great choice for breakfast or snacks.
The apples add natural sweetness without spiking blood sugar, thanks to their soluble fiber content. 💪
Natural Energy Boost
This bread is packed with complex carbohydrates from the flour and natural sugars from apples, providing sustained energy without the crash. The whole eggs and walnuts add protein to balance the carbs, helping stabilize your blood sugar levels. I've found this bread keeps me energized for hours after breakfast.
Antioxidant Powerhouse
The Granny Smith apples in this recipe are loaded with quercetin, a flavonoid antioxidant that fights inflammation and supports heart health. Walnuts contribute omega-3 fatty acids and vitamin E, while cinnamon adds more antioxidants. This makes each slice a nutrient-dense treat that's far more than just dessert.
Vitamin and Mineral Benefits
You'll get a good dose of vitamin C from the apples (about 10% of your daily value per serving), which supports immune function and skin health. The walnuts provide copper and manganese, essential for metabolism and bone health.
The milk in the dough adds calcium for strong bones, making this bread a surprisingly nutritious choice.
Blood Sugar Balance
Despite its sweetness, this bread has a low glycemic index thanks to the fiber from apples and walnuts. The cinnamon also helps regulate blood sugar by improving insulin sensitivity. I've noticed my blood sugar stays more stable when I include this bread in my meals compared to refined pastries.
Heart-Healthy Fats
The walnuts in the streusel provide heart-healthy monounsaturated fats, while the butter adds flavor without excessive saturated fat when used in moderation. This balance supports cardiovascular health while keeping the bread delicious. The combination of healthy fats and fiber makes this a smart choice for heart health.
Nutrition facts
Frequently asked questions
Can I substitute apples in Martha Stewart's recipe?
While Granny Smiths are ideal for their tartness, Honeycrisp or Fuji apples work beautifully too. For extra moisture, use 2 cups diced apples plus 2 tbsp apple juice. Avoid overly soft varieties like Gala—they'll turn mushy during baking.
Why does my bread turn out dense instead of light?
Overmixing the dough is the #1 cause of dense bread. Mix just until combined—stop when small streaks of flour remain. Also ensure your baking soda is fresh (old baking soda loses potency) and don't skip pressing the streusel down firmly before baking. The steam pan method helps create lift too!
How do I make this gluten-free?
Replace the all-purpose flour with a 1:1 gluten-free baking flour blend (like Bob's Red Mill) plus 1 tsp xanthan gum. For the streusel, use gluten-free oats and check your cinnamon for gluten-free certification. Expect slightly denser texture—gluten-free baked goods behave differently. Add 1 extra tbsp milk to compensate for dryness.
Can I bake this in a different pan size?
Yes, but adjust baking time. For an 8x4-inch pan, bake 40-45 minutes (it's taller). For a 9x4-inch pan, bake 45-50 minutes. The key is until a toothpick comes out clean. If using a non-stick pan, grease lightly with butter instead of oil—it browns better. The streusel may need 5 extra minutes under the broiler for crispiness.
What's the best way to reheat slices?
Wrap slices in foil and warm at 300°F for 8-10 minutes for soft, moist bread. For extra crispiness, broil for 2-3 minutes (watch closely!) after warming. Microwaving works in a pinch, but adds steam that can make the streusel soggy. A toaster oven at 350°F for 5 minutes gives perfect results every time.