Apple Cinnamon Loaf with a Pecan Crumble Topping

makes 1 loaf

prep time: 20 minutes

cooking time: 50 - 60 minutes

1 large (1 3/4 cups) Granny Smith apple, peeled and chopped

2 tsp lemon juice

1 tbsp granulated sugar

1/4 tsp cinnamon

3/4 cup canola oil

1/2 cup granulated sugar

1/2 cup brown sugar

2 large eggs

1 tsp vanilla

1 1/2 cups all-purpose flour

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

1 tsp cinnamon

1/4 cup brown sugar

1/4 cup all-purpose flour

1/4 tsp cinnamon

1/3 cup chopped pecans

2 tbsp cold unsalted butter, chopped

Preheat the oven to 350ºF.

Grease and flour a loaf pan.

Toss the apples, lemon juice, sugar, and cinnamon in a small bowl. Set to the side.

In a medium bowl, combine the oil, sugars, eggs, and vanilla with a whisk.

In a large bowl, combine the flour, baking soda, baking powder, salt, and cinnamon.

Add the wet to the dry and stir until combined.

Stir in the apples plus any juice that has formed.

In a small bowl, mix the brown sugar, flour, cinnamon, pecans, and cold butter with your fingers until you get a coarse crumble.

Pour the batter into a loaf pan. Top with the crumble mixture.

Place the loaf pan into the oven and bake for 50 - 60 minutes, or until a toothpick inserted comes out clean. Let cool for 5 - 10 minutes, and then remove from the loaf pan. Let cool completely on a wire rack.

Can be store in an airtight container for up to a week.