I had this post planned as I baked away this morning.  I had found two recipes for apple bread which sounded promising.  The first one that went in was a basic apple quick bread with craisins thrown in as well.  As that one baked, I prepared the second one, a Dutch Apple Bread to follow it in the oven.  They baked up at different temperatures or I would have baked them at the same time.  They were clearly two different quick breads, I could tell that even as I was mixing them up.  And I planned this fantastic post comparing the two, pointing out the different nuances and such.  The first one came out, I let it mostly cool, and then I tried it.  It was good! Fairly standard as far as quick breads go, but it tasted like apples, and the walnuts and craisins were a nice addition.  My one critique was that it was just a touch on the oily side, and I thought that in the future I would replace a portion of the oil with applesauce.

But then the second loaf of bread came out of the oven in all its streusel-topped glory, and as long as I could stand waiting I did, but, I have to tell you.  There is absolutely no comparison.  This second loaf of bread, this Dutch Apple Quick Bread is fantastic!  The apples are plentiful enough that almost every single bite has apple in it, and the bread part itself is light in texture, full of a warm buttery vanilla flavor.  And let’s not forget the streusel! That caramel-flavored crunchy streusel topping just caps off the perfect loaf of quick bread so wonderfully.  I mean, look at it! Look at this picture- what looks like a top crust of sorts is actually the streusel- nice and thick and so delicious!

So the end result is that I’m not going to compare the two loaves of bread.  Shoot, I don’t even feel like eating the first one now. If you are like me, with a plethora of apples, you simply must try this bread.  The only change I might make is that the next time I may add a grating of fresh nutmeg to the batter, but other than that, it’s perfect just the way it is.

Dutch Apple Quick Bread

adapted from Taste of Home magazine

1 stick butter, softened

1 cup sugar

2 eggs

1 teaspoon vanilla

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/3 cup buttermilk

1 1/2 cups peeled, chopped apples

1/2 cup chopped walnuts

Topping:

1/3 cup all-purpose flour

2 tablespoons sugar

2 tablespoons dark brown sugar

1/2 teaspoon ground cinnamon

3 tablespoons cold butter, cut into small pieces

Preheat oven to 350ºF.  Spray a 9×5 loaf pan with cooking spray and set aside.

In a mixing bowl, cream the butter and sugar together.  Beat in the eggs and vanilla.

In a separate bowl, whisk together the flour, baking soda and salt.

Mix half the flour mixture into the butter mixture, followed by the buttermilk and then the remainder of the flour mixture.  Fold in the apples and walnuts.

Pour into the greased loaf pan and spread evenly in the pan.

In a small bowl combine the topping ingredients, mixing with a fork until the butter is crumbly.  Sprinkle evenly over the batter.

Bake in a 350ºF oven for 55-60 minutes, or until a skewer inserted near the middle comes out clean.  Cool in the pan for 10 minutes before removing to a wire rack.

Cool completely before slicing.