- 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?
