- 1/2 c butter, softened
- 1/2 c sugar
- 1/2 c packed brown sugar
- 1/3 c plain yogurt
- 2 tsp baking powder
- 2 large eggs
- 1 tsp vanilla
- 2 c flour
- 1 Tbsp fresh ground flax seed (optional)
- 1/2 tsp pumpkin pie spice (or apple pie spice)
- 1/2 tsp salt
- 1/2 c toasted pecans or walnuts, chopped
- 1/2 c caramel apple butter (or regular apple butter)
- 1/4 c packed brown sugar
- 1/2 tsp cinnamon
- 3 Tbsp flour
- 2 Tbsp butter
- 1/3 c toasted pecans or walnuts, chopped
1Lightly coat a 9×5 loaf pan with nonstick spray. Preheat oven to 325 degrees F for glass loaf pan or 350 degrees F for metal loaf pan.
2In a large bowl, cream together butter, sugar and brown sugar. Stir in yogurt and baking powder until well combined. Add eggs and vanilla; combine well.
3In a separate small bowl, combine flour, pumpkin pie spice, salt and nuts; fold into creamed batter until combined- do not over mix!
4Spoon half of mixture into prepared pan. Spread caramel apple butter over batter in pan, then spread remaining batter over apple butter. If desired, run a knife through batter to give a swirled appearance but it is not necessary.
5In a small bowl, combine together ingredients for streusel topping using a fork or your fingers until mixture resembles coarse crumbs. Sprinkle evenly over batter in pan.
6Bake in preheated oven for about 60 minutes or until a toothpick comes out clean. Completely cool bread on wire rack before slicing.