Crumb Topped Apple Bread

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I found this recipe on Pinterest. It was such a nice break from ubiquitous pumpkin bread. The apples I used were picked at the farm last week, and I added more chopped apples to the crumb topping itself. My son loved this with vanilla ice cream, and my daughter grabbed a slice for breakfast on the way to school. Maybe next week, I’ll play around with a more diet friendly version for me. Stay tuned!

Ingredients

For the crumb topping:

  • 3 tablespoons sugar

  • 3 tablespoons brown sugar

  • 1/2 cup plus 3 tablespoons all purpose flour

  • 5 tablespoons unsalted butter, melted

For the bread:

  • 2 1/2 cups all purpose flour

  • 2 1/2 teaspoons baking powder

  • 1 teaspoon salt

  • 2 teaspoons cinnamon

  • 1/2 cup unsalted butter, melted

  • 3/4 cups sugar

  • 2 large eggs

  • 1 cup milk

  • 1 1/2 teaspoon vanilla

  • 1 cup peeled, chopped apples

For the glaze:

  • 1 cup powdered sugar

  • 1 tablespoon milk

  • 1 tablespoon maple syrup

Instructions

  1. Preheat the oven to 350 degrees F. Lightly spray a 9x5 inch loaf pan with non-stick spray and set aside.

  2. Make the crumb topping - in a small bowl, combine the sugar, brown sugar, and flour. Drizzle the melted butter over everything and stir until it’s combined and clumping together. Set aside.

  3. In a large bowl, whisk together the flour, baking powder, salt and cinnamon. In another bowl, whisk together the sugar, eggs, and melted butter until well combined. Add the milk and vanilla and whisk until combined. Add this mixture to the flour mixture and stir until just combined. Fold in the chopped apples.

  4. Scoop the batter into the prepared loaf pan, smoothing the top. Sprinkle the crumb topping on the batter, pressing it lightly into the batter.

  5. Bake for 45-55 minutes, or until a toothpick inserted in the centre of the loaf comes out clean. Allow the bread to cool completely in the loaf pan.

  6. In a small bowl, whisk together the powdered sugar, milk, and maple syrup until smooth to make the glaze. Drizzle the glaze over top of the cooled bread. Let the glaze set, then carefully remove the loaf from the pan and slice.

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