Apple crumb bread

Apple crumb bread

This past week we have gone from scorching hot (by Oregon standards) to sweaters and jeans. The first cool-ish day we had I made treats to take to my sister and brother in law. They finished their first triathalon and I promised them muffins. The next cool-ish day that I had a spare moment I whipped up this bread. As you might recall I posted this recipe in my favorites last week. I had some apples on the counter I intended to feed to Little but never got around to it. They were getting questionable so I happily chopped them up and put them in this simple recipe.

Between the cooler weather and my house smelling almost like Christmas I started to get that summer-is-almost-over panic. What? That doesn’t happen to you? It is this sinking feeling in my stomach and I just know we are in for rain, tasteless middle of winter tomatoes, and one too many meal of winter squash for the lack of other tasty veggies to eat. It feels like doomsday.

Apple crumb bread

So to remedy that feeling for dinner yesterday I had fresh locally grown sliced peaches smothered in full fat yogurt and granola.

Embrace summer friends. It is almost over. And when it is make this bread. But not before because it might send you in to a similar panic.

Apple Crumb Bread (makes 1 loaf)

1/2  cup butter, softened
1/2  cup granulated sugar
1/2 cup packed brown sugar
1/3 cup buttermilk
2  teaspoons baking powder
2  eggs
1 teaspoon vanilla extract
2  cups all purpose flour
1/2 teaspoon cinnamon
1/8 tsp nutmeg
1/2 teaspoon salt
2 cups peeled apples, diced

1/4 cup packed brown sugar
1/2 teaspoon cinnamon
3  tablespoons flour
2  tablespoons butter, softened
1/3  cup walnuts chopped

Apple crumb bread

Preheat oven to 350 degrees. Grease the bottom and sides of a 9x5x3 inch loaf pan. If using a glass loaf pan bake 25 degrees lower. In a large bowl beat the butter and sugars together until combined. Add the buttermilk and baking powder; and beat until combined. Add eggs and vanilla; and beat until combined. Add flour, cinnamon, nutmeg and salt; beat until combined.

Toss the apples in a bit of flour before adding to the batter. By hand stir in the nuts and apples. Spoon batter into prepared pan and spread evenly. Prepare the streusel topping by mixing in a small bowl the brown sugar, cinnamon and flour. Using a pastry blender or fork cut in the butter until it resembles coarse crumbs. Stir in walnuts or pecans. Sprinkle streusel over the batter. Bake for 60-70 minutes or until a wooden toothpick inserted near the center comes out clean. Cool bread in pan on a wire rack for 10 minutes. Remove from pan and cool completely.

Apple crumb bread

4 thoughts on “Apple crumb bread”

  1. Looks delicious!

    I think the ingredient list might be in the “wrong” order? The first step says to mix the brown sugar, cinnamon, and flour, then add the butter. Are these the ingredients listed at the bottom of the ingredient list? (Brown sugar is listed at the top, too?) Might want to re-order the ingredients to avoid confusion. Thanks.

  2. Sorry, me again… I just finished reading through the directions….

    The directions also mention “apple pie spice” but it’s not included in the ingredients. Perhaps this is the 1/2 tsp of cinnamon and the nutmeg?

    Also, the big paragraph in the directions (starts with Toss) repeats the instructions for mixing the “streusel” topping.

    1. This is what happens when I publish before Nathan proofs it. Made a change to the ingredient list and fixed the recipe. Little hasn’t been sleeping so well these days. Can you tell?

      Ps. Love ya.

  3. Perfection. Love it. Wish I could come steal a bite! Feel free to delete my “correction” comments.

    Do you remember about how many apples you need to get to 2 cups? I want to make this and am hoping I have enough apples at home!

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