Yes, sorry, I misremembered the specifics. Look at pages 116 to 117 @MunchkinRedux
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OK. That one I found! 
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Looks like the links to the full recipe are broken so here’s a paraphrase. And yes, I think the bread will be fine without the topping.
Dorie Greenspans Oatmeal Breakfast Bread
• For the topping:
• 1/4 cup (packed) light brown sugar
• 1/4 cup chopped walnuts or pecans
• 1/4 teaspoon ground cinnamon
• For the bread:
• 2 large eggs
• 1 1/4 cups unsweetened applesauce
• 1/3 cup flavorless oil, such as canola or safflower
• 1/4 cup buttermilk or whole milk
• 1 1/4 cups all-purpose flour
• 3/4 cup sugar
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon freshly grated nutmeg
• Pinch of ground cloves
• 1/2 cup diced dried figs, apples, or apricots or moist, plump raisins (dark or golden)
• 1 cup old-fashioned oats
Center a rack in oven; preheat to 350°F. Butter 9-by-5-inch loaf pan, dust with flour, and tap out excess. Put pan on a baking sheet.
For topping: In a small bowl, evenly mix together the sugar, nuts, and cinnamon . Set aside.
For bread: In a medium bowl, whisk eggs, applesauce, oil, and buttermilk until well blended. In a large bowl, whisk flour, sugar, baking powder, cinnamon, baking soda, salt, nutmeg, and cloves. In a small bowl, toss a half-teaspoon of the flour mixture with the fruit to coat. Set aside. Stir the oats into the flour mixture. Pour the egg mixture over the flour/oatmeal mixture and, using a large spatula, stir just until everything is evenly moistened. Stir in dried fruit. Place batter in prepared loaf pan, then pat topping on lightly with fingers.
Bake 55 to 65 minutes at 350 degrees F, until done (Bread is brown, knife comes out clean from center). Cool about 5 minutes in pan, then use knife around edges to unmold. Cool right side up on a rack.
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Thank you! I did find it on another blog.
Still not in the mood for baking.
Today I went to a pie pop-up though and had a REALLY good slice of pear-and-cranberry (and hazelnut) crumb pie, then drove straight to a farm stand and bought some pears. Would love to recreate this deliciousness.
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YAWN! Another superb-looking Nanny bake! Pure jealousy on my part!
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More Apples. Made a German Apple Pancake for brunch today. Doubled the cinnamon and it was quite tasty. Other half put ice cream on it. I guess that’s allowed for brunch? Used a Granny Smith Apple, good choice, very appley.
https://www.thekitchn.com/german-apple-pancake-recipe-23581345
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Love an apple Dutch Baby! Such a great fall dish, any time of day. 
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Alright. I was reminded this evening that I am on the hook for a baked good for social hour at mom’s church tomorrow morning.
Pumpkin streusel loaf in the oven. Will report back with results.
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Pear cranberry crumble
@mig https://sallysbakingaddiction.com/cranberry-pear-crumble-pie/….
Something like this?
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I looked at that one right away when I started researching! Then I went down a rabbit hole looking for hazelnut oat crumble toppings, since that’s what this particular pie had. I found some ideas in various places, so I might throw the two together and see what happens.
Sally makes a big deal about cutting the pears into chunks, not slices, but one of the things I liked about the pie I had was how toothsome the pear slices were. So I might ignore her advice. Won’t be the first time
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Slices sound good to me, you shouldn’t have a problem adding hazelnuts to any crumble topping you prefer.I remember you had gotten a small pie plate, maybe try it out in a smaller version?
I did get a small one, and promptly put it away and never used it Great idea!
Perfect! A good excuse to try it out!
Pumpkin streusel loaf.
The photo doesn’t convey this, but this thing is HUGE.
Uploading: 019F7E17-5B95-480A-BB57-B87582ABE00E.jpeg…
I don’t bake a lot of this kind of thing, so I had to find a recipe I trusted. This recipe appealed to me because it uses a whole can of pumpkin, has a streusel topping, and has neither chocolate nor nuts. It’s a composite recipe coming out of a big bake-off effort, so it seemed like it might check all the boxes. I wish I had combined all the dry ingreds and sifted them together (who sprinkles spices and baking powder like that!? Weird. ) if I make it again, I’ll definitely improve the method.
One funny thing: Yesterday I bought some fresh baking spices from a natural foods store that has bulk spices. You scoop what you want into small bags and pay by weight. I got nutmeg, cinnamon and a few other things. The recipe calls for FIVE tsp of cinnamon in the batter, so I opened the fresh bag of cinnamon and went to town.
After the loaf was in the oven, I went to transfer the spices to their respective jars. I picked up the cinnamon bag ,now much depleted, and poured it into my cinnamon jar, then picked up another bag with brownish powder and realized I had just poured nutmeg into my (not quite empty) cinnamon jar. I had to dump the while thing into garbage, and then started to panic that I had mistakenly put five tsp of nutmeg into the batter.
I waited for it to cool down before tasting it, and I didn’t die of nutmeg poisoning, so I guess it’s ok.
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Did you like the bread? That sounds like overkill cinnamon but maybe it works.
ETA: this WaPo recipe never fails me – lots of recipe requests.
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I did like it quite a bit. I only had a taste right after it cooled, however, and I know the flavor (esp spices) will only develop with an overnight rest.
If mom comes home with any leftovers, I’ll be able to give a better assessment.
Fwiw my taste yesterday was not overwhelming cinnamony. The volume of batter is truly enormous.
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Paywall 
Sorry about that, here’s a gift link: https://wapo.st/48VUQ0f
I usually sub in some applesauce for some of the oil and a bit of whole wheat flour for AP. It holds up well to my tinkering.
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(That doesn’t work on my phone but it might on my desktop.)
