Ingredients:

  • 1/2 cup All-Purpose Flour (for streusel)
  • 1/4 cup Granulated Sugar (for streusel)
  • 1/2 tsp Ground Cinnamon (for streusel)
  • 3 Tbsp Cold Unsalted Butter, cubed (for streusel)
  • 2 medium Firm, Tart Apples, peeled and diced
  • 1 Tbsp Brown Sugar, packed (for apples)
  • 1/2 tsp Ground Cinnamon (for apples)
  • 1 tsp Lemon Juice
  • 1 3/4 cups All-Purpose Flour (for batter)
  • 1/2 cup Granulated Sugar (for batter)
  • 1/4 cup Light Brown Sugar, packed (for batter)
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Fine Sea Salt
  • 1 tsp Ground Cinnamon (for batter)
  • 1/4 tsp Ground Nutmeg
  • 2 Large Eggs
  • 1/2 cup Vegetable Oil
  • 1/2 cup Plain Greek Yogurt
  • 1 tsp Vanilla Extract (for batter)
  • 1 cup Powdered/Icing Sugar (for glaze)
  • 2–3 Tbsp Milk (for glaze)
  • 1/4 tsp Vanilla Extract (for glaze)

Instructions:

  1. Preheat oven to 350°F (175°C). Lightly grease and line a 9x5 inch loaf pan with parchment paper, allowing an overhang for easy removal.
  2. Make the Streusel: In a medium bowl, combine the streusel flour, sugar, and cinnamon. Cut in the cold butter using a fork or your fingertips until the mixture resembles coarse, pea-sized crumbs. Set aside in the fridge.
  3. Prepare Apples: Dice the apples. Toss them in a bowl with the brown sugar, cinnamon, and lemon juice. Set aside.
  4. Combine Dry Ingredients: Whisk together all dry batter ingredients (flour, sugars, baking powder, baking soda, salt, cinnamon, and nutmeg) in a large bowl. Ensure ingredients are evenly distributed.
  5. Combine Wet Ingredients: In a separate large bowl, whisk together the wet ingredients (eggs, vegetable oil, Greek yogurt, and vanilla extract) until smooth and uniform.
  6. Form the Batter: Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold them together gently until just combined. Crucially, do not overmix.
  7. Fold in Apples: Gently fold the prepared apple mixture into the batter until evenly distributed.
  8. Layer and Top: Pour half of the batter into the prepared loaf pan. Sprinkle 1/3 of the refrigerated streusel mixture over this layer. Top with the remaining batter. Sprinkle the remaining streusel evenly over the top surface of the loaf.
  9. Bake: Bake for 55–65 minutes, or until a wooden skewer inserted into the centre comes out clean (excluding any melted apple pieces). If the top browns too quickly, loosely tent the loaf with foil after 35-40 minutes.
  10. Cool: Let the bread cool in the pan for 15 minutes before using the parchment sling to transfer it to a wire rack to cool completely.
  11. Make the Glaze (If Using): Whisk together all glaze ingredients (powdered sugar, milk, and vanilla extract) until smooth. Start with 2 Tbsp of milk.
  12. Glaze and Serve: Once the loaf is completely cool, drizzle the glaze evenly over the top. Allow the glaze to set for 10 minutes before slicing and serving.