Preparation Steps

• Preheat oven to 350F. Spray one 9x5-inch loaf pan very well with floured cooking spray or grease and flour the pans; set aside.
• Crumble Topping - To a medium bowl, add the melted butter, 1/3 cup flour, sugars, cinnamon salt, and fluff very lightly with a fork to combine until small marbles and pebbles form.
• Bread - To a large bowl, add egg, brown sugar, oil, granulated sugar, sour cream or Greek yogurt, vanilla, cinnamon, ginger, nutmeg, and whisk to combine.
• Add the flour, baking powder, baking soda, salt, and fold with spatula or stir gently with a spoon until just combined; don't overmix.
• Add the grated apples (you don't need to wring them out like you would with zucchini), and fold gently to combine.
• Turn the batter out into the prepared pan, smoothing the top lightly with a spatula.
• Evenly sprinkle with the reserved crumble topping.
• Bake for about 45 to 52 minutes (I baked 48 minutes) or until a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter.
• Allow bread to cool in pan for about 30 minutes before turning out on a wire rack to cool completely before slicing and serving.