Instructions
Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan with butter or non-stick spray. This ensures that the loaf does not stick to the pan and bakes evenly.
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon. This dry mixture provides the structure and leavening for the loaf.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This step incorporates air into the mixture, resulting in a tender and light texture.
Add the eggs one at a time, beating well after each addition. This ensures that the eggs are fully incorporated and helps to create a smooth and cohesive batter.
Mix in the vanilla extract, which adds a wonderful aroma and enhances the overall flavor of the loaf.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients, mixing just until combined. Be careful not to overmix, as this can result in a dense texture.
Fold in the diced apples, ensuring they are evenly distributed throughout the batter. This adds moisture and bursts of apple flavor to the loaf.
Pour the batter into the prepared loaf pan, spreading it out evenly with a spatula. Make sure the batter is level to promote even baking.
For the streusel topping, combine the flour, granulated sugar, brown sugar, and ground cinnamon in a small bowl. Cut in the cold, cubed butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
Sprinkle the streusel topping evenly over the batter in the loaf pan. This adds a crunchy, sweet layer to the top of the loaf.
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Be careful not to overbake, as this can cause the loaf to dry out.
Remove the loaf from the oven and let it cool in the pan for 10-15 minutes. This helps the loaf to set and makes it easier to remove from the pan.
Carefully transfer the loaf to a wire rack to cool completely. This allows any residual steam to escape, preventing the loaf from becoming soggy.
