• Preheat the oven to 350°F (180°C). Line a 9-inch x 5-inch loaf pan with oiled parchment paper. Set aside.
• In a large mixing bowl, add olive oil, almond milk, apple sauce, and vanilla. Whisk well to combine.
• Core, peel the apples and cut them into small chunks. You need 1 1/2 cup in total, 1 cup in the batter, 1/2 cup for the streusel. Set aside 1/2 cup and add 1 cup into the previous bowl and stir the apple chunk into the liquid ingredients.
• Add the coconut sugar, cinnamon, ginger, baking powder, and sifted flour to the wet ingredients. Stir gently to incorporate all the ingredients together until just combined, but DON'T overmix, or the bread will be gummy and thick.
• Transfer to the prepared loaf pan and start preparing the apple streusel bread topping.

Apple streusel topping

• In a small bowl, bring all the topping ingredients together and use your fingers to rub maple syrup and other ingredients together to coat evenly. Crumble all over the bread.
• Bake for 50-70 minutes or until a skewer inserted in the center of the bread comes out clean. You can cover the top of the pan with a piece of foil to prevent the top of the bread from browning too fast.
• Cool in the pan for 5 minutes, then pull out the bread from the pan using the hanging pieces of parchment paper.
• Transfer onto a cooling rack to completely cool - about 2 hours.
• Drizzle a mix of icing sugar, almond milk, and vanilla on the cooled apple bread for an extra sweet glaze.

Storage

• Store in an airtight cake box in the fridge for up to 4 days or freeze and thaw at room temperature the day before.