Dutch Apple Bread

Dutch Apple Bread

3 Reviews
From: EatingWell Magazine January/February 1999

Here we replaced butter and whole eggs with canola oil and egg whites, substituted buttermilk (or yogurt) for sour cream, and used half as many nuts as traditional apple bread recipes.

Ingredients 16 servings

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Original recipe yields 16 servings
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  • Streusel
  • 1/3 cup whole-wheat flour
  • 1/4 cup brown sugar
  • 3/4 teaspoon ground cinnamon
  • Pinch of salt
  • 1/4 cup chopped walnuts
  • 1 tablespoon frozen apple-juice concentrate, thawed
  • 1 tablespoon canola oil
  • Bread
  • 3 large egg whites
  • 1/4 teaspoon cream of tartar
  • 1 cup granulated sugar, or 1/2 cup Splenda Sugar Blend for Baking, divided
  • 1 cup buttermilk, or nonfat plain yogurt
  • 3 tablespoons canola oil
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1 cup whole-wheat flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 1/2 cups chopped peeled apples, (2 medium)


  • Active

  • Ready In

  1. To prepare streusel: Combine 1/3 cup flour, brown sugar, 3/4 teaspoon cinnamon and pinch of salt in a small bowl. Stir in walnuts. Drizzle apple-juice concentrate and 1 tablespoon oil over dry ingredients and rub in with your fingers until crumbly. Set aside.
  2. Preheat oven to 350 °F. Coat two 8 1/2-by-4 1/2-inch loaf pans with cooking spray.
  3. To prepare bread: Beat egg whites in a large bowl with an electric mixer on low speed until foamy. Add cream of tartar, increase speed to medium-high and beat until soft peaks form. Gradually add 1/2 cup granulated sugar (or 1/4 cup Splenda), beating until stiff peaks form.
  4. Combine buttermilk (or yogurt), 3 tablespoons oil and vanilla in a small bowl. Whisk the remaining 1/2 cup sugar (or 1/4 cup Splenda), all-purpose flour, 1 cup whole-wheat flour, baking powder, baking soda, 1/2 teaspoon salt and 1 teaspoon cinnamon in a large bowl. Make a well in the center of the dry ingredients; add the wet ingredients and stir with a rubber spatula until just combined. Fold in apples, then the beaten whites. Spoon the batter into the prepared pans, smoothing the tops. Sprinkle with the reserved streusel. Bake the loaves until lightly browned and a skewer inserted in the center comes out clean, 35 to 45 minutes. Cool in the pans on a wire rack for 10 minutes. Remove from the pans and finish cooling on the rack.
  • Make Ahead Tip: Wrap well and store at room temperature for up to 2 days or freeze for up to 1 month.
  • Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.

Nutrition information

  • Per serving: 193 calories; 5 g fat(1 g sat); 2 g fiber; 34 g carbohydrates; 4 g protein; 36 mcg folate; 1 mg cholesterol; 18 g sugars; 13 IU vitamin A; 2 mg vitamin C; 44 mg calcium; 1 mg iron; 270 mg sodium; 116 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 1 starch, 1 other carbohydrate, 1 fat

Reviews 3

February 23, 2013
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By: EatingWell User
Wonderful Quick Bread I used granny smith and fuji apples. They were delicious in the bread. It's nice to have a quick bread that you can feel good about eating and serving to others. Pros: Just the right amount of sugar. Great bread and worth the effort. Cons: I agree with the other reviewer that it could stand a little less topping, but it was still fine as
February 23, 2013
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By: EatingWell User
Worth the Effort This bread was very good. Not too sweet and the topping added just the right amount of crunchy goodness. Nice to have a quick bread that you can feel good about eating and serving to others. Pros: Healthy but delicious Cons: None
September 14, 2010
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By: jackie.rosenberger
This could use lots more apples (if I make it again, I will put in at least twice as many) and there is a bit too much sugar streusel. I will leave off the topping if I make it again, or maybe top with very thinly sliced apples. The bread does have a nice texture, and has a very buttery taste if you use buttermilk.

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