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1
Place all of the ingredients except the butter in a medium bowl and stir to combine.
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2
Add the butter and, using your fingers, pinch it into the pecan mixture until only small, pea-sized pieces remain.
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3
Refrigerate while you make the bread.
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4
Heat the oven to 350 degrees F and arrange a rack in the middle.
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5
Coat a 9-by-5-inch loaf pan with butter; set aside.
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6
Place the flour, cinnamon, baking powder, baking soda, allspice, and salt in a large bowl and whisk to aerate and break up any lumps.
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7
Set aside.
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8
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.
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9
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).
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10
Fold in the apples until just evenly combined.
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11
Scrape the batter into the prepared loaf pan, pushing it to the corners and smoothing the top.
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12
Remove the streusel from the refrigerator and, using your hands, sprinkle it evenly over the top, then lightly press it into the batter.
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13
Bake until the bread is golden brown and a toothpick inserted into the center comes out clean, about 45 minutes.
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14
Place the pan on a wire rack to cool for 15 minutes.
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15
Run a knife around the perimeter of the bread and turn it out onto the rack.
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16
Let cool for at least 30 minutes more before slicing.
