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This loaf is delicious served slightly warm or at room temperature. Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. For longer storage, slice and freeze the loaf for up to 2 months; thaw individual slices as needed.
Variations:
Add chopped walnuts or pecans to the streusel for extra crunch.
Mix in raisins or dried cranberries with the apples for a fruity twist.
Swap half the flour for whole wheat for a heartier texture.
FAQ:
Can I use applesauce instead of diced apples?
For best texture, use fresh diced apples. Applesauce will change the structure of the loaf and make it more moist and dense.
Can I make this gluten-free?
Yes, use a 1:1 gluten-free flour blend. Be sure the baking powder is also gluten-free.
Do I have to peel the apples?
Peeling is recommended for a smoother texture, but you can leave the skins on for extra fiber and a more rustic appearance.
What kind of apples are best?
Firm apples like Granny Smith, Fuji, or Honeycrisp work best as they hold their shape and add a subtle tartness.
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