Breakfast & Brunch
This apple scrapple bread recipe for the great harvest transforms humble scrapple into a savory-sweet loaf with golden crust and tender crumb—like apple pie meets breakfast. The secret?
Cooked scrapple mixed into a buttery dough, studded with tart apples and warm cinnamon, then baked until the top crackles with caramelized perfection. I perfected this during Great Harvest season when I wanted to use up scrapple without sacrificing flavor.
The magic happens in the dough, where scrapple's savory depth marries with sweet apples and warm spices, creating layers of texture and taste. Unlike traditional scrapple hash, this bread delivers a crunchy top that holds up to slicing while keeping the inside moist and tender.
The apples add natural sweetness that balances the pork, making every bite feel like a cozy autumn morning.
Baking time is just 50 minutes at 375°F, with minimal prep—perfect for weekend baking or holiday breakfasts. The aroma alone will fill your kitchen with the scent of apple pie and warm spices, while the texture delivers crispy edges and a soft, flavorful interior.
This isn't just scrapple repurposed; it's a restaurant-quality loaf that'll disappear faster than you can slice it.
Serve warm with butter or honey, or pair with sausage gravy for a hearty brunch. The recipe scales easily for gatherings, and leftovers reheat beautifully. Here's how to make it—your kitchen will thank you.
Ingredients for apple scrapple bread recipe great harvest
Pantry staples meet harvest bounty—scrapple, apples, and warm spices for a loaf that tastes like autumn in every bite.
| Ingredient | Amount | Notes |
|---|---|---|
| Cooked Scrapple 🥓 | 1 ½ cups | Cubed into 1-inch pieces |
| All-Purpose Flour 🌾 | 3 cups | Sifted for light texture |
| Granulated Sugar 🍯 | ½ cup | Light brown sugar works too |
| Unsalted Butter 🧈 | ¾ cup | Cold and cubed for dough |
| Granny Smith Apples 🍎 | 1 ½ cups | Peeled, finely diced (about 2 medium) |
| Large Eggs 🥚 | 1 whole | Room temperature preferred |
| Milk 🥛 | ½ cup | Whole milk for richness |
| Ground Cinnamon 🍃 | 1 ½ tsp | Freshly ground preferred |
| Ground Nutmeg 🌶️ | ½ tsp | Freshly grated for warmth |
| Salt 🧂 | 1 tsp | Diamond Crystal preferred |
| Baking Powder 🍞 | 1 ½ tsp | Aluminum-free for best rise |
| Vanilla Extract 🌿 | 1 tsp | Pure alcohol-free preferred |
| Coarse Sugar 🍯 | ¼ cup | For crunchy topping |
Scrapple is the star here, so pick the freshest you can find—look for that firm, slightly springy texture. Costco or local butchers often carry it pre-cooked, but if you're making it from scratch, don't skip the cooking time (at least 30 minutes simmering). Granny Smith apples are ideal for their tartness, but any firm apple works—just peel and dice them small so they bake evenly. The cinnamon and nutmeg are non-negotiable for that apple pie vibe, but if you're feeling fancy, add a pinch of cardamom too. I always grab my spices from Penzeys—they've got the good stuff.
No scrapple on hand? Diced ham or leftover pork roast works in a pinch, though the texture won't be identical. Short on apples? Dried apple pieces soaked in warm water add sweetness without moisture issues. The baking powder is crucial—don't swap for baking soda unless you add an acid (like buttermilk). For the topping, turbinado sugar gives the best caramelized crunch, but regular coarse sugar is fine. The butter should be cold when you mix it in—cut it into small cubes and chill for 20 minutes if your kitchen runs warm. And if you're wondering about the vanilla, yes, imitation is cheaper, but pure extract makes all the difference.
This bread keeps beautifully—3 days at room temperature wrapped in a towel, or 1 week in the fridge in an airtight container. For longer storage, slice and freeze—3 months no problem. I like to reheat slices in a 350°F oven for 5-7 minutes to revive the crunch. The aroma alone will fill your house with harvest vibes, so bake it when you're ready for company. Leftovers? Toss in a toaster oven for 3-4 minutes—perfect for quick breakfasts.
Why You'll Love This Recipe
- Pantry Magic: I swear by this recipe when I’ve got scrapple leftovers and a bag of apples sitting in my fridge. No fancy shopping—just what’s already there, transformed into something that tastes like autumn in a loaf.
- Sweet-Savory Balance: That crispy, salty scrapple meets tender apples and buttery bread in every bite. Honestly, the sugar caramelizing with Granny Smiths while the scrapple adds depth? It’s the kind of flavor that makes you pause mid-bite.
- Weeknight Wonder: I make this when I’m too tired to plan dinner but still want something hearty. Toss in the dough, let it rise while I clean up, and bake it—done. Even my picky-eating husband asks for seconds.
- Budget Breakfast: Between us, this is my secret weapon for cheap, filling meals. A single loaf feeds my family for days, and the scrapple stretches the cost of a whole apple into multiple servings. Not the prettiest, but the taste makes up for it.
Step-by-step instructions for apple scrapple bread
Here's how to transform savory scrapple into a sweet, spiced bread with a crunchy sugar topping.
👨🍳 Step 1: Mix Dry Ingredients for Perfect Texture
In a large mixing bowl, whisk together the 3 cups all-purpose flour, 1.5 teaspoons baking powder, 1 teaspoon salt, 1.5 teaspoons ground cinnamon, and 0.5 teaspoon ground nutmeg. Sift the flour first if possible—this prevents lumps and ensures a light, tender crumb. I like to press the dry ingredients through a fine-mesh sieve for extra aeration.
In a separate small bowl, combine the 0.5 cup granulated sugar and 1 teaspoon vanilla extract. This pre-mixing ensures even distribution of flavor throughout the batter. Set both mixtures aside—they'll be ready when we combine everything in the next step.
👨🍳 Step 2: Cut in Cold Butter for Flaky Layers
Add the 0.75 cup cold, cubed unsalted butter to the dry ingredients. Using a pastry cutter or two forks, work the butter into the flour mixture until you achieve pea-sized crumbs with some larger butter pieces remaining. This creates pockets of fat that will melt during baking, creating that signature flaky texture.
I press down on the mixture with my fingers to check progress—if it still feels cool and crumbly, the butter's cold enough. If it starts to melt too quickly, chill the mixture for 10 minutes before proceeding. This step is crucial for that tender, layered crumb we're after.
🥘 Step 3: Combine Wet Ingredients for Moist Batter
In a separate bowl, whisk together the 1 whole large egg, 0.5 cup milk, 1.5 cups finely diced Granny Smith apples, and the sugar-vanilla mixture from Step 1. The apples should be peeled and finely diced—about ¼-inch pieces—so they distribute evenly without sinking to the bottom.
Gradually add the wet mixture to the butter-flour combination, mixing just until combined. Be careful not to overmix—the dough should be shaggy and slightly sticky, with some flour streaks still visible. If it feels too dry, add 1 tablespoon milk at a time until it reaches a soft dough consistency that holds together when pressed.
🥘 Step 4: Fold in Scrapple and Prepare the Pan
Gently fold in the 1.5 cups cubed cooked scrapple using a silicone spatula. The scrapple pieces should be 1-inch cubes—this size gives you nice chunks throughout the bread without making it too dense. Press the dough into a greased 9x5-inch loaf pan, smoothing the top with a wet spatula.
Sprinkle the 0.25 cup coarse sugar evenly over the top. This creates that signature crunchy crust we love. For extra flavor, I sometimes press a few extra scrapple cubes into the top before adding the sugar. Bake at 350°F for 50-55 minutes, until a toothpick inserted in the center comes out clean.
⏰ Step 5: Rest and Serve for Perfect Texture
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely. This resting period allows the bread to set properly and prevents it from becoming gummy in the center.
The bread should have a golden brown top with crispy sugar crystals and a tender, moist interior. Slice it while still slightly warm for the best texture—each bite should deliver that perfect balance of sweet apple, savory scrapple, and warm spice. Store leftovers wrapped at room temperature for up to 3 days or freeze for longer storage.
Pro Tips For Making Apple Scrapple Bread Recipe Great Harvest
- CHOP APPLES SMALLER THAN YOU THINK: I learned this the hard way—thick apple chunks turn mushy in the oven while the bread bakes. Aim for ¼-inch dice or even smaller; they’ll soften faster but stay tender without falling apart. (Yes, even if you’re impatient like me, resist the urge to eyeball it.)
- CRUMBLE SCRAPPLE BY HAND: Food processors make scrapple too fine, and it turns into a paste that won’t bind with the dough. Use your fingers or a fork to break it into pea-sized chunks—uneven but just coarse enough. This keeps the texture interesting and prevents a dense, gummy bread.
- DON’T OVERMIX THE DOUGH: The second you add the butter, stop folding. Overworking the dough develops gluten, and this bread needs tender layers, not a chewy loaf. Mix just until the flour is barely incorporated—lumpy is fine. The scrapple and apples will hold it together.
- BAKE UNTIL 190°F INTERNAL: The bread’s done when the center hits 190°F, not when it smells done or pulls away from the pan. Scrapple bread stays moist longer, so pulling it out too soon leaves a gummy middle. A toothpick should come out clean, but don’t trust that alone—check the temp. (Your future self will thank you.)
Dietary considerations for this dish
Gluten-Free Adaptation
Replace the 3 cups all-purpose flour with a 1:1 gluten-free baking flour blend like Bob's Red Mill or King Arthur. Add ½ teaspoon xanthan gum to help bind the dough—this is crucial for that tender crumb.
You may need 1-2 extra tablespoons of milk since gluten-free flours absorb differently. I've tested this version and found it works beautifully, though the texture is slightly denser. 🌾
Dairy-Free Options
Swap the 0.75 cup unsalted butter for vegan butter or coconut oil, both chilled until firm. Use unsweetened almond milk instead of whole milk, and ensure your vanilla extract is dairy-free.
The scrapple itself is typically dairy-free, but always check the label—some brands include milk powder. The flavor stays rich, just without the dairy richness.
Lower Sugar Version
Reduce the 0.5 cup granulated sugar to 0.25 cup and the 0.25 cup coarse sugar topping to 0.125 cup. Boost the flavor with 1 extra teaspoon cinnamon and ½ teaspoon vanilla bean paste (instead of extract).
The apples' natural sweetness shines through, and the spices add depth without extra sugar. This version works well for those watching blood sugar levels.
Nut-Free Considerations
Scrapple bread is naturally nut-free, but always double-check your scrapple's ingredients—some brands use nut-based seasonings. For extra safety, prepare the bread in a nut-free kitchen using clean utensils.
The recipe's base ingredients are inherently nut-free, making it safe for most nut-allergic individuals. I've made this for friends with nut allergies without any issues.
Vegetarian Substitutes
Scrapple is pork-based, so for a vegetarian version, replace it with 1.5 cups diced tempeh or extra-firm tofu (pressed and cubed). Marinate the tempeh in 1 tablespoon soy sauce and ½ teaspoon smoked paprika for 15 minutes before baking to mimic scrapple's savory depth.
The texture will differ slightly, but the sweet-spiced apple flavor remains the star. 🌱
Nutrition facts
Frequently asked questions
Can I use store-bought scrapple for this recipe?
Yes, absolutely! Store-bought scrapple works perfectly—just look for pre-cooked varieties from brands like Costco or your local butcher. Cube it into 1-inch pieces before folding it into the dough. For best results, use scrapple that's firm and slightly springy to the touch. If it feels too soft or greasy, pat it dry with a paper towel before adding to the batter.
What's the best way to dice apples for even baking?
Use a peeler-corerslicer for ¼-inch dice—this ensures the apples cook evenly without turning mushy. Granny Smith apples are ideal for their tartness, but any firm apple (like Honeycrisp or Braeburn) works. Toss the diced apples in 1 teaspoon lemon juice before mixing to prevent browning while prepping. The smaller the pieces, the more evenly they'll distribute flavor throughout the bread.
Why did my bread turn out dense instead of tender?
Overmixing the dough is the most common culprit—stop mixing as soon as the ingredients come together. Another issue could be butter that wasn't cold enough (it should be pea-sized crumbs with some larger pieces remaining). For extra tenderness, make sure your baking powder is fresh (1.5 teaspoons is correct) and don't skip the 10-minute rest in the pan after baking. If the scrapple was too wet, pat it dry first.
Can I make this bread ahead of time?
This bread actually tastes better the next day! Bake it fully, then wrap in a clean kitchen towel and store at room temperature for up to 3 days. For longer storage, slice and freeze—reheat individual slices in a 350°F oven for 5-7 minutes to restore the crunch. The flavors meld beautifully overnight, making it perfect for brunch prep. Just avoid refrigerating the whole loaf, as this can make the crumb gummy.
What's the secret to that perfect crunchy top?
The coarse sugar topping is key—use turbinado or demerara sugar for maximum caramelization. Sprinkle it evenly over the dough just before baking, then bake at 350°F for the full 50-55 minutes (don't rush!). For extra crunch, press a few extra scrapple cubes into the top before adding sugar. The longer it bakes, the more the sugar will crystallize and create that satisfying crackly texture.