Apple Crumble Bread

The sweetness of this apple bread comes from the brown sugar swirl and the buttery crumb on top. The bread itself isn’t too sweet and is packed full of apples. I used Ginger Gold but aside from Red Delicious, most other varieties will work well. Use a couple different ones if you have them on hand. Mixing a variety of apples in dessert is one of my favourite ways to really get that apple flavour to shine

Here’s how I made it!

This bread uses simple ingredients like apples, flour, butter, sugar and eggs. Set out your ingredients before you begin.

Sprinkle a generous amount of brown sugar on the first layer of batter for a sweet swirl in your bread.

The crumble topping is the absolute best part of this bread. The bread isn’t very sweet and the crumble is buttery, crunchy and balances out the bread and tart apples so well.

Recipe

Ingredients:

• 2-3 peeled and chopped apples, about 2 cups

• 1/2 cup salted butter*, melted and cooled

• 1/2 cup white sugar

• 2 large eggs, room temperature

• 2 teaspoons vanilla extract

• 1 1/2 cups all purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/4 cup brown sugar

  *if you don’t have salted butter, add 1/4 tsp salt to your dry ingredients

For the Crumble:

• 6 tablespoons softened butter (not melted)

• 3/4 cup flour

• 1/2 cup brown sugar

• 1/2 tbsp cinnamon

Directions:

1. Grease and line a 9x5” loaf pan with parchment paper.

   Preheat oven to 350 F.

2. In a stand mixer, or by hand, whisk the butter and sugar and then add the eggs and vanilla, whisking until light and airy.

3. In another bowl, whisk your dry ingredients (flour, baking powder, baking soda) then add to the wet ingredients in 2 batches until just combined.

4. Fold in your apples.

5. Add half the batter to the loaf pan and spread in an even layer. The batter will be thick. Sprinkle 1/4 cup brown sugar over the batter and swirl gently with a knife.

6. Add the rest of the batter.

7. Mix the crumble ingredients, using your fingers to work the butter into the dry ingredients until it is a coarse crumble. You can also cut the butter in using a fork or two butter knives.

8. Add a generous amount of the crumble to the loaf pan. I usually don’t use everything.

9. Bake until golden brown and a toothpick comes out clean, usually 40 minutes or so.

10. Cool on a rack and slice and enjoy. Store wrapped in foil.