Apple Pie Streusel Bread

[bubblebubba]

My ability to eat something sweet at any time of day has become rather scary, actually.

That's why I'm all about desserts in disguise. Even if I know what it is, as long as my jeans don't know what it really is, I should be fine, right?



Fortunately, this really is a bread loaf you can make without worrying too much about those not-yet-snug autumnal jeans. When this bread is done, you'll still have all of the fun.

And that's the fact of it.

For a big shout-out of appreciation to all you lovely teachers out there, and for more yummy photos, hop on over to my blog!


Apple Pie Streusel BreadYield: 1 loafSlightly adapted from My Baking AddictionIngredients:For the Batter

• 1/2 cup unsalted butter or margarine, softened
• 1/2 cup granulated sugar
• 1/2 cup lightly packed brown sugar
• 1/4 cup buttermilk
• 2 teaspoons baking powder
• 2 eggs
• 1 1/2 teaspoon vanilla
• 2 cups Gold Medal all-purpose flour
• 2 teaspoons cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 2 cups peeled apples, diced (approximately 3-4 medium apples)
• 3/4 cup chopped pecans OR graham crackers, lightly crushed (not too finely) into small pieces
• 1/2 cup raisins

For the Streusel Topping

• 1/4 cup lightly packed light brown sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon cinnamon
• 2 tablespoons butter or margarine
• 1/4 cup quick-cooking oats
• 1/4 cup chopped pecans

Directions:

1. Preheat oven to 350 degrees F. In a large bowl, cream butter or margarine until fluffy. Add sugars; blend until well-combined and creamy. Add buttermilk and baking powder; mix until combined. Add eggs and vanilla, beating until thoroughly incorporated.
2. Gradually add flour, cinnamon, nutmeg, and salt, and mix until just incorporated. Fold in apples, pecans or graham crackers, and raisins. Spoon into a prepared greased 9×5″ loaf pan.
3. For the streusel: In a medium bowl, combine sugar, flour, cinnamon, oats, and pecans. Cut in butter or margarine until mixture resembles a coarse meal. Spoon evenly on top of batter. Bake entire bread for 55-65 minutes, or until a toothpick inserted all the way through comes out clean. Cool for 5 minutes before transferring to a wire rack, and cut when completely cooled.
4. The final (and most important!) step: serve this to a teacher or instructor in your life whom you appreciate!