Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
Make the streusel:
In a small bowl, combine flour, brown sugar, and cinnamon. Stir in melted butter until crumbly. Set aside.
Mix dry ingredients:
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Cream butter and sugar:
In a large bowl, beat butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each. Stir in vanilla.
Combine wet and dry:
Add half the flour mixture to the wet ingredients and mix gently. Add the sour cream, then the remaining flour mixture. Mix until just combined (do not overmix).
Fold in apples:
Gently stir in the chopped apples.
Assemble the loaf:
Pour the batter into the prepared pan and smooth the top. Sprinkle the streusel evenly over the batter.
Bake:
Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean. If the streusel is browning too quickly, tent with foil for the last 15 minutes.
Cool:
Let the loaf cool in the pan for 10–15 minutes, then remove to a wire rack to cool completely.
📝 Tips:
This loaf keeps well for 3–4 days at room temperature in an airtight container.
You can freeze slices individually for up to 2 months. Just wrap tightly and thaw at room temp or microwave briefly.
Optional glaze: Mix ½ cup powdered sugar with 1–2 tsp milk and drizzle over the cooled loaf.
Would you like a printable version or a graphic recipe card for this?
ADVERTISEMENT
