Ingredients
Units
Scale
Apple Bread
- 250 grams (2 cups) All-Purpose Flour
- 50 grams (1/2 cup) quick oats
- 150 grams (3/4 cup) Brown Sugar
- 50 grams (1/4 cup) Granulated Sugar
- 3 tsp Baking Powder
- 1 tsp cinnamon
- 1/2 tsp cloves & salt
- 1/4 tsp allspice & nutmeg
- 2 Large Eggs, at room temp.
- 4oz (1/2 cup) Greek Yogurt
- 5.5oz (2/3 cup) Milk
- 2.5oz (1/3 cup)Vegetable oil
- 2 tsp vanilla
- 2 large cooking apples*, cut into small chunks
Crumble Topping
- 63 grams (1/2 cup) All-Purpose Flour
- 50 grams (1/4 cup) Brown Sugar
- 4oz (8 tbsp) Unsalted Butter, at room temp.
- 25 grams (1/4 cup) quick oats
- Pinch cinnamon, nutmeg and cloves
Maple Glaze
- 135 grams (1 heaping cup) powdered sugar, sifted
- 3 tbsp maple syrup
- 1 tsp maple extract
- 1 tbsp hot water
Instructions
- Preheat oven to 375F and heavily grease a 9X5 loaf pan.
- In a medium bowl mix together flour, quick oats, sugars, baking powder, cinnamon, cloves, allspice, nutmeg, and salt. Set aside.
- In a large bowl mix together eggs, greek yogurt, milk, oil, and vanilla. Slowly mix in dry ingredients, just until no flour streaks remain. Fold in apple chunks.
Crumble Topping
- To make the topping in a medium bowl mix flour, brown sugar, butter, oats, a pinch of cinnamon, nutmeg and cloves.
- Fill the loaf pan with the batter and sprinkle crumble topping on. Bake for 60-70 minutes or until a toothpick inserted in comes out clean. Place on wire rack to cool.
Maple Glaze
- In a small bowl mix together powdered sugar, maple syrup, maple extract and hot water. If too thin add a tsp of water at a time to reach desired consistency. Drizzle on top of bread, let sit for 20 minutes before slicing so the glaze can set.
Equipment
Notes
*Cooking Apples: Granny Smith, Honey Crisp, Fuji, Gala, Braeburn, Cortland
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Breakfast
- Method: Baking
- Cuisine: American