For the streusel:

1/4 cup packed light brown sugar

1/4 cup pecans, finely chopped

2 tablespoons all-purpose flour

1 teaspoon ground cinnamon

2 tablespoons cold unsalted butter (1/4 stick), cut into 8 pieces

For the bread:

Unsalted butter, for coating the pan

2 cups all-purpose flour

2 teaspoons ground cinnamon

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground allspice

1/2 teaspoon fine salt

2 large eggs, at room temperature

3/4 cup vegetable oil

1/2 cup packed light brown sugar

1/2 cup granulated sugar

1 teaspoon Vain vanilla extract (I used Indonesian Vanilla extracted in Ginger Spirits)

2 cups peeled, medium-dice Granny Smith apples (from about 2 medium apples)

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For the streusel:

Place all of the ingredients except the butter in a medium bowl and stir to combine. Add the butter and, using your fingers, pinch it into the pecan mixture until only small, pea-sized pieces remain. Refrigerate while you make the bread.

For the bread:

Heat the oven to 350°F and arrange a rack in the middle. Coat a 9-by-5-inch loaf pan with butter; set aside.

Place the flour, cinnamon, baking powder, baking soda, allspice, and salt in a large bowl and whisk to aerate and break up any lumps. Set aside.

Place the eggs, oil, sugars, and vanilla in a medium bowl and whisk until the eggs are broken up and the mixture is thoroughly combined. Add the egg mixture to the flour mixture and stir until the flour is just incorporated and no white streaks remain (be careful not to overmix). Fold in the apples until just evenly combined. Scrape the batter into the prepared loaf pan, pushing it to the corners and smoothing the top.

Remove the streusel from the refrigerator and, using your hands, sprinkle it evenly over the top, then lightly press it into the batter.

Bake until the bread is golden brown and a toothpick inserted into the center comes out clean, about 45-50 minutes.

Place the pan on a wire rack to cool for 15 minutes. Run a knife around the perimeter of the bread and turn it out onto the rack. Let cool for at least 30 minutes more before slicing.

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