1cuppeeled and chopped granny smith apple(or other baking apple)
For the walnut-oat streusel:
Instructions
Make the bread:
Preheat oven to 350 degrees F. Generously spray bottom and sides of a 9x5-inch loaf pan with nonstick cooking spray.
In a small bowl, stir together the chopped apple, 2 tablespoons brown sugar, and 2 teaspoons cinnamon. Set aside.
In a medium bowl, whisk together white whole wheat flour, baking powder, baking soda, and salt.
In the bowl of a stand mixer (or you can mix the batter by hand), combine the Greek yogurt, applesauce, and honey, eggs and vanilla. Beat on medium speed until combined. Scrape down the sides of the bowl with a rubber spatula. Reduce mixer speed to low and slowly mix in the melted butter.
With the mixer still running on low, gradually incorporate the dry ingredients until barely combined, being careful not to over-mix. (The batter will be thick.) Use a rubber spatula to gently fold in the apples and any cinnamon-sugar left in the bowl. Transfer batter to the prepared loaf pan.
Make the walnut and oat streusel:
In a medium bowl, stir together oats, white whole wheat flour, brown sugar, and cinnamon. Use your fingertips to work the cold butter into the oat mixture. Stir in the walnuts. Sprinkle the streusel over the batter in the pan and gently press it down with your hand.
Bake bread for 55-65 minutes, until a tester inserted down into the loaf comes out with just a few moist crumbs attached. Check bread after 45 minutes and cover with foil as needed to prevent over-browning of the topping. Let bread cool in the pan on a wire rack for 15 minutes before carefully removing to the rack to cool completely before slicing and serving.
1 tsp. cinnamon, like Kroger Private Selection Ground Cinnamon
1/4 tsp. nutmeg
1/2 c. chopped pecans, like Kroger Simple Truth Pecan Halves
Topping:
1/4 c. brown sugar
3 Tbsp. flour
2 Tbsp. butter, soft (not melted)
1/4 c. chopped pecans
Instructions
Preheat oven to 350 degrees. Line a 9" x 5" loaf pan with parchment paper (see photos). Set aside.
In a medium bowl, mix together the chopped apples, oil, sugar, eggs and lemon juice.
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg.
Gradually add the dry ingredients to the wet ingredients, and stir together just until combined. Stir in the chopped pecans. Pour the batter into the prepared pan.
For the topping: In a small bowl, mix together the brown sugar, flour, butter and chopped pecans. Sprinkle over the top of the batter.
Bake for 55-60 minutes or until toothpick inserted into the bread comes out clean and crumb-free. Let bread cool in the pan for about 10 minutes. Invert loaf on to a cooling rack, and remove bottom waxed paper. Let cool completely.
Store in an airtight container. Bread will keep at room temperature for up to 5 days.
