Apricot Crumble Bread

Ingredients

• All-purpose flour (2 cups)
• Unsalted butter (1/2 cup, softened, plus 1/4 cup melted for topping)
• Granulated sugar (3/4 cup)
• Brown sugar (1/4 cup)
• Baking powder (2 teaspoons)
• Salt (1/2 teaspoon)
• Ground cinnamon (1 teaspoon)
• Rolled oats (1/2 cup)
• Dried apricots (1 cup, chopped)
• Vanilla extract (1 teaspoon)
• Milk (1/2 cup)
• Egg (1, large)

Instructions

1. Preheat the oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and ground cinnamon until well combined.
3. In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 3-5 minutes.
4. Beat in the egg, followed by the milk and vanilla extract, mixing until everything is well combined.
5. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix.
6. Fold in the chopped dried apricots, ensuring they are evenly distributed throughout the batter.
7. In a small bowl, combine the brown sugar, rolled oats, and melted butter, mixing until crumbly. This will be your crumble topping.
8. Pour half of the batter into the prepared loaf pan and evenly sprinkle half of the crumble topping over it.
9. Pour the remaining batter over the crumble layer, followed by the rest of the crumble topping on top.
10. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
11. Once baked, allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.