Prep a 9 by 5 loaf pan with butter and flour coating.
In a large mixing bowl or stand mixer add one stick (1/2 cup) soften butter, two eggs, 1/4 cup milk, one cup brown sugar, one teaspoon vanilla. Beat until creamy.
In a separate bowl combine two cups flour, two teaspoon baking powder, one teaspoon salt, 1/2 teaspoon cinnamon and 1/2 teaspoon nutmeg.
Peel and shred two large apples.
Mix topping two tablespoons butter, four tablespoons brown sugar, three tablespoons flour and 1/4 teaspoon cinnamon.
Slowly combine dry ingredients into the wet ingredients. Then add in shredded apple and combine.
Add to floured loaf pan and add topping
Bake at 350 degrees until toothpick comes out clean. Exactly 1 hour for me.
Cool before cutting.
I suggest Cortland, Granny Smith, Gala, Honey Crisp, Ida Red, or Roma for cooking and baking. But use the apples you have, but I don't like Red Delicious or Macintosh for this.
I suggested a 9 by 5 loaf pan. You can use the bit smaller 8 1/2 by 4 1/2. It will be a bit thicker and take a bit longer to cook.
Please use aluminum-free baking powder. The other can leave an after taste.
The suggest nutmeg in the original recipe was 1/2 teaspoon. That is very heavy in taste. I suggest 1/4 teaspoon.
Like banana bread, this can be stored at room temperature if sealed well for 2-3 days. Freezing should be fine for 3-4 months.
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