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Glazed Apple Crumb Bread

Autumn is one of the most beautiful seasons. Green leaves turn into beautiful hues of red and gold. The season of change also welcomes some delicious desserts.

Fall is the best time of year to go apple picking since many varieties are available. Chef Daryl Cronk, Elderwood’s Regional Manager of Dining Services, offers this delicious recipe for a glazed apple crumb bread. It’s a treat that will go well with the changing season.

Crumb Topping

¾ cup – Light brown sugar                  
2 tablespoons – Granulated sugar
2 teaspoons – Cinnamon
1 teaspoon – Ground ginger (dry)
½ teaspoon – Ground nutmeg
½ cup – Unsalted butter (melted)
1 ½ cup – AP flour


Add all dry ingredients into a mixing bowl and drizzle in the butter. Use a rubber spatula and mix until crumb texture. Hold to the side!

Bread Mix

1 cup – Unsalted butter (soft)
1 cup – Light brown sugar
½ cup – Granulated sugar
4 each – Eggs (room temp)
1 cup – Yogurt (room temp)
1 tablespoon – Vanilla extract
3 ½ cups – AP flour
2 teaspoons – baking soda
2 teaspoons – Baking powder
2 teaspoons – Cinnamon
1 teaspoon – Ground ginger (dry)
½ teaspoon – Nutmeg
1 pinch – Salt
½ cup – Whole milk (room temp)
3 each – Granny smith apple (peeled, small dice)


  1. Preheat oven to 375 degrees. Grease and flour 3 – 7×3 bread pans.
  2. Cream butter and sugars together using the paddle attachment on your mixer.
  3. Add eggs, yogurt and vanilla. Mix well!
  4. Gently add flour, spices, baking soda, baking powder and a pinch of salt.
  5. Add milk and apples on low speed.
  6. Spoon batter into pans until ¾ filled and press the crump topping evenly on top of each loaf. Use it all!
  7. Bake for about 30 minutes.


2 cups – Confectioners sugar
6 tablespoons – Heavy cream
1 teaspoon – Vanilla


  1. Whisk all ingredients together and drizzle over warm bread.

Serve and enjoy!

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