Apple Streusel Bread

STREUSEL TOPPING

1/2 cup old fashioned rolled oats
1 tablespoon all-purpose flour
1/4 cup packed brown sugar
1/4 teaspoon cinnamon
2 tablespoon cold unsalted butter, cut into 10 pieces

BREAD 

2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon allspice
1/2 teaspoon salt
2/3 cup butter
1/2 cup packed brown sugar, plus one tablespoon
1/2 cup granulated sugar, plus one tablespoon
2 eggs
1/2 cup sour cream
1 teaspoon vanilla extract
1/2 cup pecans, chopped small
2 Granny Smith apples, peeled,cored and diced

FILLING 

1 tablespoon cinnamon
1 tablespoon sugar

DIRECTIONS: 

1. Generously butter and flour a 9”x5” loaf pan and set it aside. Preheat the oven to 350 degrees F.

PREP THE STREUSEL: 

2. Whisk the streusel oats, flour, sugar, and cinnamon in a medium bowl until combined. Add the butter and begin mixing with a fork or bare hands until the butter breaks down into pea sized pieces. Refrigerate. 

MAKE THE BREAD: 

3. In a large bowl, whisk the flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt.

4. In a mixer use a paddle attachment to beat the butter until creamy, roughly 3-5 minutes. Gradually add the sugars until combined. Gradually add the eggs, sour cream, and vanilla. 

5. Slowly add the flour mixture until just incorporated. 

6. In a separate bowl, toss the apples and nuts with the reserved sugars and fold them into the bread mixture. 

MAKE THE FILLING: 

7. Mix the filling ingredients in a small bowl and set aside. 

8. Pour the half of the bread mixture into the greased and floured loaf pan, add the filling to the center, and add the remaining mixture on top. Remove the streusel from the refrigerator and sprinkle it on top of the loaf. Bake the apple bread on a center rack for 50 minutes or until a toothpick inserted in the center comes out clean. Wait until the bread cools to remove the loaf or slice it in the pan and serve it warm.