Apple Bread with Golden Graham Streusel
When I was at General Mills last week I had the best time baking up a storm in the Betty Crocker Test Kitchens. I was so happy to be there I would’ve made just about anything that wanted me to. But this time they had a challenge for us: bake a new breakfast food with cereal. It is always a fun challenge to be forced to think outside the box, especially since I usually just eat cereal in the bowl or tossed on top of yogurt.
We just went apple picking last week and there are all sorts of early autumnal shades in Minnesota so I was inspired to make a warm fall baked good. I started off with a base of apple bread full of apple pie spice, then added a crunchy Golden Graham and oat streusel. I loved the idea of pairing sweet graham crackers with apples and putting a crunchy topping on a soft bread seemed like a great idea. I was so pleased with how it came out. I was also treated to come professional food styling and food photography to make it extra pretty. Enjoy!
Ingredients
- 2 cups all-purpose flour, sifted
- 1 ½ teaspoon baking soda
- ¾ teaspoon baking powder
- 1 teaspoon kosher salt
- 1 teaspoon apple pie spice
- 3 eggs, room temperature
- 1 cup vegetable oil
- 1 cup sugar
- 1 ½ cups freshly grated peeled apple
- 1 teaspoon pure vanilla extract
- 1 cup Golden Grahams
- 2 tablespoons unsalted butter, melted and cooled
- ½ cup rolled oats
Instructions
- Preheat the oven to 350. Spray a large loaf pan and set aside.
- Sift together the flour, baking soda, baking powder, salt and spices in a large bowl.
- In a separate bowl stir together eggs, oil, sugar, apple, and vanilla. Make sure it is fully combined. Then, carefully combine the wet ingredients with the dry ingredients and stir until smooth.
- Pour the batter into the prepared loaf pan.
- Make the streusel: Combine the golden grahams and butter in a mini chopper and pulse until crushed, but not too powdery, and moistened. Stir in the oats.
- Pat the streusel on top of the bread and bake for 50 to 60 minutes, or until a cake tester inserted in the center comes out clean. Allow to cool for ten minutes on a baking rack. Then invert onto a baking rack and allow to cool completely.
- 6. For Zucchini Bread bake for 1 hour 10-15. OR, for muffins bake for 20 minutes.
- 7. You will know when the bread or muffins are down when the centers are set and spring back when they are lightly touched.
Photographs courtesy of General Mills. Please do not reprint without express permission.
