Apple cinnamon bread with maple crumble

Portions:

8-10

Preparation:

15 minutes

Cooking:

55 minutes

This apple cinnamon bread with maple crumble is a cool-weather staple, perfect for a morning coffee or afternoon sweet break. Soft, fragrant and slightly crispy on top, it combines the best of Quebec ingredients: juicy local apples and pure maple syrup, plus the sweet aroma of cinnamon.

Easy to prepare, this homemade bread is ideal for using up slightly tired apples or taking advantage of the autumn harvest. It keeps well and stays delicious for several days, making it an excellent choice for snacks, lunches or even as a gourmet gift.

The crumble topping brings a crispy texture and an irresistible touch of maple to every bite. Whether you choose a Cortland, a McIntosh or an Empire, Quebec apples play a central role in the success of this generous, comforting bread.

Ingredients

For the maple crumble

1 cup rolled oats

1/3 cup all-purpose flour

1/4 cup brown sugar

1/2 teaspoon ground cinnamon

2 tbsp. butter, melted

2 tbsp. maple syrup

For bread

2 eggs

1/2 cup vegetable oil

1/2 cup maple syrup

1/4 cup brown sugar

1/2 cup milk or vegetable drink

1 teaspoon vanilla extract

2 cups all-purpose flour

1 ½ tsp. ground cinnamon

1 tsp. baking soda

1/2 teaspoon baking powder

1/2 tsp. salt

2 Quebec Spartan apples, peeled and diced

Preparation

Preheat oven to 350°F. Grease a 9 x 5" (23 x 13 cm) loaf pan and line with parchment paper.
In a bowl, combine rolled oats, flour, brown sugar and cinnamon. Add melted butter and maple syrup, and mix until sandy. Set crumble aside.
In a large bowl, whisk together eggs, oil, maple syrup, brown sugar, milk and vanilla.
In a separate bowl, combine flour, cinnamon, baking soda, baking powder and salt.
Add the dry ingredients to the wet ingredients and mix gently to incorporate the flour. Add diced apples and mix until evenly distributed.
Pour batter into prepared pan. Sprinkle the maple crumble evenly over the top of the bread.
Bake for 55 minutes or until a toothpick inserted in the center comes out clean.
Leave to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

Tips and tricks

Keep for 2 to 3 days at room temperature in an airtight container, or 5 days in the refrigerator.
Add walnuts or pecans for an extra crunchy kick.
For an even richer taste, use semi-salted butter in the crumble.
This bread freezes well in slices for ready-to-go snacks.
Serve warm with a knob of butter or a drizzle of maple syrup for an even more gourmet version.

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