In a small bowl mix together the flour, sugar, and cinnamon, and crumbled butter. Set aside.
Prepare a standard 9 x 5 loaf pan. Lightly coat the bottom with cooking oil spray and line with parchment paper going up the long sides of the pan. Let the parchment paper overhang a bit so it’s easy to lift out of the pan.
In a large bowl; a large bowl mix the flour, baking soda, and baking powder.
In a medium bowl use an electric hand mixer to cream the butter and sugar until creamy and smooth, about 3 minutes.
Add the eggs to the creamed butter, adding one at a time, and mix on low until well incorporated.
Mix in the applesauce, maple syrup, milk, and the vanilla
Slowly add the wet ingredients to the dry ingredients, mixing with a wooden spoon until combined. Don’t over mix.
The consistency of the mixture will be between a dough and a cake batter.
Spread the mixture into your prepared loaf pan.
Sprinkle the topping mixture evenly over the top of the loaf.
Bake on center rack at 350 degrees for 50-60 minutes. The loaf is done when a toothpick inserted in the center of the loaf comes out clean. Halfway through baking cover lightly with foil to prevent over browning of the top.
Cool breakfast bread for about 30 minutes before removing it. Gently run a knife around the short edge of the pan to loosen the loaf that is not covered by parchment paper.