Right now, as you are reading this, I’m probably really tired. Like I can barely lift my head, wanna go back to bed, tired.
Because you see, last night I saw Carrie Underwood. I’ll be posting all about it very soon, but hopefully it was an amazing show, a great time, and a night I will never, ever forget. I was probably up way past my bedtime and danced until I couldn’t anymore. So I guess I have a good excuse.
Sometimes I think I’m more tired than most people my age. At home, I do pretty well, going, going, going for about 12 hours every day, but send me out to a concert or a day of shopping and I get worn out.
However, I feel like so many people anymore can’t stop talking about how tired they are. How they want to take a nap. How they just want to sit on the couch all day.
Unless it’s ten or eleven at night … okay sometimes eight or nine, I almost never say I’m tired. I haven’t thought about taking a nap in upwards of twenty years. And okay I like couch time as much as the next person, but after a couple hours, I need to get up and do something.
So maybe I’m not as tired as I think. It’s all relative, I suppose.
One thing we will all have in common is that this Apple Crisp Bread will be a huge hit and disappear very quickly. It has all the classic flavors of an apple crisp – apples (duh!), oats, walnuts, brown sugar, crisp topping, but it’s in the form of a cinnamon-y bread/cake that is perfectly acceptable to eat for breakfast if you ask me. And cake for breakfast is always a win!
Oh, and it has bourbon. So that’s a win too!
Even if you are a little tired, whip up a batch of this bread and enjoy. It will give you a burst of energy!
1 cup all-purpose flour
1 teaspoon ground cinnamon
¾ cup packed light brown sugar
¾ cup coarsely chopped walnuts
¼ cup old fashioned rolled oats
¼ cup olive oil
3 cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
1 tablespoon ground cinnamon
1 cup packed light brown sugar
2/3 cup olive oil
3 large eggs
2 teaspoons pure vanilla extract
¼ cup bourbon
½ cup milk (I used almond, use what you love)
3 cups diced apples, peeled
Preheat the oven to 350 degrees F. Oil 2 loaf pans and place on a baking sheet.
Make the topping. In a medium bowl, stir together flour cinnamon, brown sugar, walnuts, oats, and oil until well combined and clumps form. Set aside.
Make the bread. In a medium bowl, stir together flour, baking powder, baking soda, and cinnamon.
In a large bowl, stir together sugar, oil, eggs, and vanilla until well combined. Stir in the bourbon. Then add the flour mixture and milk alternately, beginning and ending with the flour. Fold in the apples.
Divide the batter evenly among the loaf pans. Top with a generous amount of the topping. Use it all. Bake for 50-60 minutes, until a toothpick inserted in the center of the bread comes out clean or with a few moist crumbs. Cool bread in pan for 20 minutes before inverting onto plates. Reinvert so that the topping is on top.
Bread may be served warm or stored in an airtight container at room temperature for up to 3 days. Bread may also be frozen, wrapped in quarters foil and parchment and placed in a zipper bag for up to 3 months. Thaw bread in the microwave for about 1 minute.