Apple Bread with Rolled Oat Topping

I love shopping for fruit at any of New York City’s farmer’s markets. The city’s Greenmarkets are especially appealing because many of them are open year-round. I stumbled upon a Greenmarket today on the Upper West Side, and once I saw these crisp Granny Smith apples I knew it was the perfect time to bake my aunt’s Apple Bread. I’ve tweaked the topping by adding rolled oats for an extra crunch and brown sugar for deeper carmelization. So whether you have access to fresh produce from a farmer’s market or are just shopping at your local grocery store, make sure you plan on making this decadent treat for breakfast or even for dessert.

Shopping List

For the bread dough:

• 1/3 cup butter
• 1 cup sugar
• 2 eggs
• 2 Tablespoons buttermilk
• 1 teaspoon vanilla
• 2 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2½ cups Granny Smith apples, peeled and chopped
• ½ cup pecans (optional)

For the rolled oat topping:

• 3 Tablespoons melted butter
• 4 Tablespoons brown sugar
• 2 teaspoons cinnamon
• ¼ cup rolled oats

Recipe

Makes one 9-inch loaf.

Preheat the oven to 350º.

In a mixmaster, cream together 1/3 cup butter with 1 cup sugar.

Add in the eggs, buttermilk and vanilla and mix until blended.

In a separate bowl, sift together the flour, baking soda and salt. Then add the dry mixture to the mixmaster and blend.

Add in the pecans (optional).

Stir in the chopped apples (the batter will be very thick).

Grease a 9-inch baking pan with cooking spray and then pour the batter into the pan.

Prepare the oatmeal topping by mixing together 3 Tablespoons of melted butter, 4 Tablespoons of brown sugar, 2 teaspoons of cinnamon and ¼ cup of rolled oats.

Crumble the oatmeal topping over the batter and press it firmly into the dough.

Bake the apple bread for 40-50 minutes, or until it is golden brown on top and springs back when touched.

Let cool before slicing and serving.