Apple Streusel Coffee Bread

Nearly fifty years ago, when we were newly married, this apple streusel became one of my husband's favorite treats. Back then, I made it with frozen Bridgeford Bread, and it was always a hit. The dough baked up beautifully, and a light dusting of sifted powdered sugar made it look as though it had come straight from the neighborhood bakery. Best of all, it was simple enough to make any day of the week.

Fast forward to today, and our kitchen looks a little different. Since embracing a vegan lifestyle, I discovered that Bridgeford Bread contains dairy, so this cherished recipe needed a little love and a fresh approach. After some experimenting, I found that vegan puff pastry was the perfect replacement. It creates the same flaky, buttery texture I remembered while keeping the recipe completely plant-based.

The best part? My husband couldn't tell the difference. Those are the moments that make me smile—the ones where a beloved family favorite can be recreated in a way that honors both our memories and our values. Every time he happily reaches for another slice, I count it as a small vegan victory.

I hope this apple streusel brings as much joy to your kitchen as it has to ours over the years. Enjoy every warm, cinnamon-filled bite.

Ingredients

1 pkg. Puff Pastry sheets (dairy-free)

4 Tbsp. vegan butter, divided (Earth Balance or Miyoko’s)

1 1/2 cups finely chopped, peeled apples

1/2 cup packed brown sugar

1 tsp. ground cinnamon

2 Tbsp. flour

2 Tbsp. sugar

1/3 cup slivered almonds (optional)

Directions

If frozen, thaw puff pastry dough according to package directions. On a floured surface, roll each sheet of dough into a rectangle. Brush with 1 Tbsp—melted butter. Arrange half the apples down the center of each rectangle. Combine brown sugar and cinnamon in a small bowl, then sprinkle over the apples. Cutting toward filling, make 2-inch-long cuts in dough at 1-inch intervals on both sides of apples. Fold strips alternately over apples; fold under ends of loaf. Place loaves on a greased or parchment lined cookie sheet. Brush top with remaining melted butter.

Topping: Combine flour and sugar in small bowl. Cut in 1 Tbsp. of butter till mixture resembles coarse crumbs. Sprinkle half the crumb mixture over each loaf. Top with slivered almonds, if using. (See Note) Bake in a 350-degree F, oven for 30 minutes or till brown. Remove from oven and cool on wire rack. Serve warm.

Note: As an alternative to crumble topping, sift 1/4 cup of powdered sugar over cooled streusel.

Makes 2 loaves.