Ingredients

For the bread:
• 2 cups (250g) all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 1½ tsp ground cinnamon
• ¼ tsp nutmeg
• ½ cup (1 stick / 115g) unsalted butter, softened
• ¾ cup (150g) granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup (120ml) buttermilk or whole milk
• 2 cups peeled & finely diced apples (about 2 medium; Honeycrisp or Granny Smith)

For the crumble topping:
• ¼ cup (50g) packed brown sugar
• 2 tbsp all-purpose flour
• ½ tsp cinnamon
• 2 tbsp cold butter, cubed

Instructions

Preheat oven to 350°F (175°C). Grease a 9×5″ loaf pan; line with parchment for easy removal.
Bread: In a bowl, whisk flour, baking soda, salt, cinnamon, and nutmeg.
In another bowl, beat butter and sugar until light. Add eggs one at a time, then vanilla.
Alternate adding dry ingredients and buttermilk to wet mixture, beginning and ending with flour. Fold in apples.
Crumble: Mix brown sugar, flour, and cinnamon. Cut in cold butter until crumbly.
Pour batter into pan. Sprinkle crumble evenly over top.
Bake 55–65 min until a toothpick comes out clean (tent with foil if topping browns too quickly).
Cool in pan 15 min, then transfer to wire rack. Best served slightly warm or at room temperature!