Apple Cinnamon Streusel Loaf

Cinnamon Apple Streusel Loaf Bread

This quick bread pairs juicy diced apples and warm autumn spices with a rich sour cream batter and a double-layered cinnamon-sugar streusel crumble.

Cinnamon Streusel Crumb Topping:
- All-Purpose Flour: $\frac{1}{2}$ cup (60 g)
- Granulated Sugar: $\frac{1}{4}$ cup (50 g)
- Brown Sugar: $\frac{1}{4}$ cup (50 g), packed
- Ground Cinnamon: 1 tsp
- Unsalted Butter: $\frac{1}{4}$ cup (55 g), cold and cubed
Moist Apple Loaf Batter:
- All-Purpose Flour: $1\frac{1}{2}$ cups (180 g)
- Baking Powder: 1 tsp
- Baking Soda: $\frac{1}{2}$ tsp
- Salt: $\frac{1}{2}$ tsp
- Ground Cinnamon: 1 tsp
- Ground Nutmeg: $\frac{1}{2}$ tsp
- Unsalted Butter: $\frac{1}{2}$ cup (115 g), softened at room temperature
- Granulated Sugar: $\frac{1}{2}$ cup (100 g)
- Brown Sugar: $\frac{1}{2}$ cup (100 g), packed
- Eggs: 2 large, room temperature
- Vanilla Extract: 1 tsp
- Sour Cream or Greek Yogurt: $\frac{1}{2}$ cup (120 g)
- Fresh Apples: $1\frac{1}{2}$ cups (~2 medium apples), peeled and diced
Equipment Needed: $8.5\times4.5$ -inch or $9\times5$ -inch loaf pan, parchment paper, pastry cutter or fork.

Apple Choice: Firm, tart-sweet apples like Honeycrisp, Granny Smith, or Fuji hold their structural integrity during baking without becoming mushy or releasing excess liquid.
The Layering Technique: Splitting the batter and streusel into two distinct layers creates a sweet cinnamon swirl through the middle while insulating the apples, keeping the crumb soft and tender.
Baking Time & Temperature Standard: Bake at $350^\circ\text{F}$ ( $175^\circ\text{C}$ ) for 50 to 60 minutes. Test readiness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.