Dutch Apple Loaf Recipe
Dutch Apple Loaf Recipe photo by Taste of Home

Dutch Apple Loaf Recipe

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Being of Dutch descent, I knew I had to try this recipe for a moist, fruity quick bread. It freezes well, so I often have a loaf on hand for church bazaars. —Gladys Meyer, Ottumwa, Iowa
TOTAL TIME: Prep: 15 min. Bake: 55 min. + cooling
MAKES:16 servings
TOTAL TIME: Prep: 15 min. Bake: 55 min. + cooling
MAKES: 16 servings


  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1/4 cup buttermilk
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 2 cups diced peeled tart apples
  • 1/2 cup chopped walnuts
  • 1/4 cup sugar
  • 1/4 cup all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1/4 cup cold butter, cubed

Nutritional Facts

1 serving (1 slice) equals 243 calories, 12 g fat (6 g saturated fat), 50 mg cholesterol, 252 mg sodium, 32 g carbohydrate, 1 g fiber, 4 g protein.


  1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in buttermilk and vanilla. Combine the flour, baking powder, salt and baking soda; gradually add to creamed mixture. Fold in apples and walnuts. Pour into a greased 9-in. x 5-in. loaf pan.
  2. For topping, combine the sugar, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter.
  3. Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf (16 slices).
Originally published as Dutch Apple Loaf in Best of Country Breads 2000, p35

Nutritional Facts

1 serving (1 slice) equals 243 calories, 12 g fat (6 g saturated fat), 50 mg cholesterol, 252 mg sodium, 32 g carbohydrate, 1 g fiber, 4 g protein.

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Reviewed Sep. 24, 2014

To delowenstein: You did not make this recipe. With 12 lines of your changes, you made your own recipe. Maybe next time, simply submit it to TOH and not post it on the review section. When I try a TOH recipe the first time. I follow it exactly. Then the next time, I make changes and make it my own.

Reviewed Jan. 11, 2014

very good! loved it

Reviewed Jan. 1, 2014

I prepared this bread 1/1/14. I made the following adjustments: I used 1/2 margarine (OR BUTTER) & 1/2 vegetable shortening so that I could conserve my supply or butter & margarine & added 1 Tbsp. ground Navel orange to the creamed mixture for added zest! I used 1/2 cup soured milk (1 Tbsp.. cider vinegar added to 1/2 cup 2% milk or evaporated milk) & I also added 1/2 tsp. ground cinnamon, 1/2 tsp. ground cloves, 1/4 tsp. ground nutmeg & also used 1 tsp. salt instead of 1/2 tsp. of salt in the dry ingredients. I sifted the flour, baking soda & salt & spices together, rather than just combine them-it's much more evenly distributed that way! I used 2 cups UNPEELED chopped Granny Smith Apples & instead of nuts, I added 1/8 cup all-purpose flour & 1/2 cup candied fruit mix. I didn't use nuts! For topping, instead of 1/4 cup butter or margarine, I used 3 Tbsp. margarine OR butter & I used a fork to combine ingredients until crumbly. I baked the breads in two 8-1/2x4-1/2" greased and floured loaf pans for 60 to 65 minutes at 350o F. I use a standard cake tester to test my quick breads & cakes! This works well for me! I upgraded my review in case I'd reviewed it before as I'd used this recipe before working as one of the field editors! This is a really good recipe for an apple bread! I have it in my file folder of quick breads & when I want to use up any apples, I've used this recipe! thank you for sharing it! delowenstein

Reviewed Sep. 9, 2013

Best apple loaf I have ever made. Only gets better as it sits....if it lasts that long!

Reviewed Oct. 11, 2012

I'm new to baking but found this easy and delicious. Used 2 Granny Smith apples. Added a splash of lemon juice to 2% milk to get buttermilk. My wife gave it five stars!

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