Apple Cinnamon Streusel Bread

In a small bowl, combine brown sugar, flour, and ground cinnamon. Toss together with a fork.
¼ cup (50g) brown sugar, 3 Tablespoons (22.5g) all-purpose flour, ¼ teaspoon ground cinnamon
Add butter and work into sugar mixture with a fork or your fingers until pea-sized clumps form. Set aside.
2 Tablespoons (28.5g) unsalted butter

Preheat oven to 350ºF (177ºC). Spray a 9x5 loaf pan with non-stick spray and set aside.
In a large bowl, whisk together flour, ground cinnamon, allspice, nutmeg, ground cloves, salt, baking powder, and baking soda. Set aside.
2 cups (240g) all-purpose flour, 1 teaspoon ground cinnamon, ¼ teaspoon allspice, ¼ teaspoon nutmeg, ⅛ teaspoon ground cloves, ½ teaspoon salt, 1 and ½ teaspoons baking powder, ½ teaspoon baking soda
In a medium bowl, whisk together eggs, oil, apple butter, and vanilla until smooth. Whisk in both sugars until no clumps remain.
2 eggs, ½ cup (118 mL) oil, ½ cup homemade apple butter, 1 teaspoon vanilla extract, ¾ cup (150g) brown sugar, ¼ cup (50g) granulated sugar
Pour wet ingredients into dry ingredients and stir gently until just combined and no white flour streaks remain. Gently fold in chopped apples.
1 large Granny Smith apple
Pour batter into loaf pan and sprinkle cinnamon streusel topping evenly over top of batter. Bake for 45-50 minutes, or until a toothpick inserted in center comes out mostly clean. Allow to cool completely on a wire rack before slicing and serving. Leftovers can be kept covered at room temperature for 4 days or in the refrigerator up to 1 week. Loaf freezes well, up to 2 months. Thaw overnight in refrigerator overnight.