- Unsalted butter, for pan
- 2 cups all-purpose flour, plus more for pan
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 1/2 cup packed dark-brown sugar
- 2 large eggs
- 1/2 to 3/4 cup fresh cider
- 1/4 cup apple brandy, preferably Calvados (optional)
- 1/2 teaspoon pure vanilla extract
- 2 small apples, preferably McIntosh, peeled, cored, and cut into 1/2-inch cubes (2 cups)
- Oatmeal-Walnut Crumble (http://www.marthastewart.com/285655/oatmeal-walnut-crumble)
- Caramel Sauce (http://www.marthastewart.com/283482/caramel-sauce)
- Preheat oven to 350 degrees. Butter and flour a 5-by-9-inch loaf pan. Whisk together flour, baking powder, cinnamon, and salt. Mix together oil and sugar with a mixer on medium speed until combined. With machine running, add eggs, 1 at a time. Reduce speed to low, and beat in flour mixture in 3 additions, alternating with 1/2 cup cider and the brandy (if not using brandy, use an additional 1/4 cup cider), beginning and ending with flour. Add vanilla, and fold in apples. Pour mixture into pan, and top with oatmeal-walnut crumble.
- Place pan on a rimmed baking sheet, and bake until a tester inserted into center comes out clean, 45 to 55 minutes. Transfer pan to a wire rack, and let cool for 15 minutes. Invert pan to remove bread. Let cool completely on a wire rack, crumble side up. Drizzle with caramel sauce just before serving.
Bread can be stored, wrapped, at room temperature overnight or refrigerated for up to 5 days.