1. Preheat the oven to 350 degrees F. Grease and line with parchment paper a

   9 x 5-inch loaf pan. Set aside for later.

Crumb Topping

1. In a small bowl, whisk the flour, sugar, and ground cinnamon. Pour the melted butter slowly over the flour mixture, while mixing. Mix until most of the mixture is crumbly. Be careful not to over mix, otherwise, it will become dough. 
   35 grams all-purpose flour, 50 grams sugar, 1 gram ground cinnamon, 44 grams unsalted butter
2. Place the crumb topping in the fridge while you prepare the apple bread batter.

Apple Cinnamon Quick Bread

1. To a bowl, add the cubed apples, brown sugar and cinnamon. Stir until the apples are coated, then set aside.
   205 grams apples, peeled & cubed (1/2 inch), 110 grams light or dark brown sugar, 4 grams cinnamon
2. In a medium bowl, add the flour, cinnamon, nutmeg, baking powder, baking soda and salt. Whisk until incorporated.
   210 grams all-purpose flour, 2 grams cinnamon, 2 grams nutmeg, 4 grams baking powder, 3 grams baking soda, 1 gram salt
3. In a bowl of a stand mixer with a paddle attachment, cream the softened butter and sugar on medium speed for 2-3 minutes. This can be done with a hand mixer, as well.
   113 gram unsalted butter, softened, 135 grams sugar
4. Add the eggs to the butter mixture and mix on medium speed until yellow and fluffy, about 2 more minutes. Stop and scrape the sides of the bowl when needed.
   2 eggs
5. To the egg mixture, add the applesauce and vanilla. The mixture will become crudely-looking, this is expected.
   85 grams applesauce, 8 grams vanilla extract
6. In a small liquid measuring cup, whisk the milk and sourdough discard until smooth. Set aside.
   60 grams milk, 100 grams sourdough discard
7. Add the flour mixture into the egg mixture while stirring on low, then slowly pour in the milk mixture while continuing to mix. Stop once the liquids have been fully incorporated. Be careful not to over mix the batter as this can lead to dense bread.
8. Scoop ½ of the batter into the prepared loaf pan, then evenly top the batter with the apples. Pour the remaining batter on top of the apples and carefully spread. Top the batter with the crumb topping, then swirl the batter with a knife down the center of the loaf pan.
9. Bake the Sourdough Apple Quick Bread for 60-70 minutes or until a toothpick placed in the center of the loaf comes out clean.

   The sugar-coated apples bring extra moisture to this quick bread, so I tend to bake my loaf for 70 minutes just to make sure the whole loaf is fully baked.
10. Cool the quick bread for at least 2 hours before slicing. (Slicing quick bread while it’s still warm can fall apart.) Enjoy!