Apple Crumble Bread With Maple Almond Swirls

Preheat the oven to 350 F. Grease a standard size loaf pan (9 x 5 size pan).

To make the bread batter:
Using a wooden spoon mix the egg, yogurt and brown sugar in a large bowl. Mix in the zucchini and apples.

In a separate bowl sift the flour, baking powder, baking soda, salt and pumpkin pie spice. Mix the dry ingredients into the wet ingredients and stir until combined (mixture will be thick). Set aside.

For the crumble topping:
Mix the flour, oats and sugar and in a small bowl.

To make the loaf, pour half of the bread batter into the pan top the batter with small dollops of the maple almond butter. Pour the remaining bread batter over the rest. Pour all of the crumble mixture on top. Lightly press the crumbs into the batter. Then give it a quick spray with olive oil baking spray.

Bake for 45 minutes or until a toothpick inserted into the center of the loaf comes out clean. Remove it from the oven. Cool for 15 minutes in the pan, then invert the bread onto a wire rack to finish cooling.

**If you cannot find/don’t have maple almond butter combine 3 tablespoons almond butter and 1 tablespoon maple syrup. If you don’t like almond butter use any other nut butter of your liking.

Recipe adapted from Better Homes & Gardens.