Ingredients
For the bread:
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup TAO Olive Oil (e.g. Extra Virgin or Butter Infused)
3/4 cup granulated sugar
2 large eggs
1/2 cup milk
1 tablespoon TAO Balsamic Vinegar (e.g. Traditional, Black Mission Fig, Gala Apple, Cinnamon Pear, or Raspberry)
1 teaspoon vanilla extract
2 large apples, cored and diced
1 teaspoon ground cinnamon
For the topping:
1/4 cup all-purpose flour
1/4 cup brown sugar
1/4 cup rolled oats
1/4 cup TAO Extra Virgin Olive Oil
1/4 cup chopped walnuts
1/2 teaspoon ground cinnamon
Directions
Preheat the oven to 350°F. Grease and flour a 9 x 5-inch loaf pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, beat together the olive oil and sugar until well combined. Beat in the eggs one at a time, then add the milk, balsamic vinegar, and vanilla extract. Mix until smooth.
Gradually stir in the dry ingredients, mixing until just combined. Fold in the diced apples and cinnamon.
Pour the batter into the prepared loaf pan, and smooth the top.
In a small bowl, mix together the flour, brown sugar, rolled oats, olive oil, walnuts, and cinnamon until well combined. Sprinkle the topping mixture evenly over the batter.
Bake for 60-65 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Allow the bread to cool in the pan for 10 minutes before removing it to a wire rack to cool completely.